A delicious Georgian soup from ” Kaukasis The Cookbook” by Olia Hercules.. Both the rice and the eggs are optional, but if you do use the eggs eat all the soup on the day of cooking.
- 50 g unsalted butter
- 2 potatoes peeled and roughly chopped
- 2 litres boiling water
- 2 tbsps mild olive oil
- 1 onion peeled and diced
- 2 carrots scrubbed and coarsely geated
- 1 green pepper cored, deseeded and sliced
- 1 red pepper cored, deseeded and sliced
- 2 large ripe tomatoes grated and skin discarded
- 70 g basmati rice optional
- a generous pinch chilli flakes
- 2 eggs, lightly beaten optional
- 2 small garlic cloves peeled and grated
- 1 bunch Tarragon leaves picked and chopped
- sea salt
- Heat the butter in a large saucepan and add the potatoes. Stir to coat in the butter then add the boiling water and a generous pinch of salt. Cook over a low heat for about 5 minutes then remove from the heat and set aside.
- Heat the oil in a frying pan, add the onion and cook for about 7 minutes until soft and starting to go golden . Add the carrots and cook for a further 3 minutes until they start to colour.
- Add the peppers and saute for a few minutes then add the tomatoes. Keep stirring from time to time so the mixture does not burn.
- Add the sauted vegetables and the rice ( if using) to the potatoes and stock. Cook for about 10 minutes until the rice and potatoes are tender.
- Lower the heat so that the suop is barely bubbling, add the chilli flakes and then gradually add the eggs ( if using), whisking them in thoroughly.
- Finally whisk in the garlic and add the tarragon. Serve immediately.
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