Kharcho soup

Cut the meat into small pieces. Add 0.8 gallons of water and boil for 1.5 hours (remove the skimming)

Mince the onion.

Finely chop the nuts.

Add rice to the cooked broth. Cook for 10 minutes.

Sauté the onion in vegetable oil.

Add the onion to the broth.

Then add nuts.

Add the sauce, khmeli-suneli, pepper, salt to taste and cook for 5-7 minutes.

Add garlic squeezed through a garlic press, remove from the heat and let the soup sit for 10-20 minutes under a lid. Sprinkle with greens when serving.