RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Georgian Beef Soup w/Pomegranate: Kalia - meat
6 to 8 servings 2 quarts beef broth 1 1/2 to 2 pounds beef brisket or flanken cut into 1-inch pieces 3 tablespoons sunflower or vegetable oil 2 medium onions, chopped 3 cloves garlic, minced 1 red bell pepper, minced 2 teaspoons ground coriander 1/2 teaspoon dried oregano 1/4 teaspoon ground fenugreek 1/2 cup pomegranate juice Seeds of 1 pomegranate 1. Bring broth and beef to a boil, reduce the heat, and simmer until nearly tender, about 2 hours. 2. Heat the oil in a large skillet over medium heat. Add the onions and saute until golden. Stir in the garlic, bell pepper, ground coriander, oregano, and fenugreek and simmer for 30 minutes. 3. Add the pomegranate juice and simmer about 15 minutes. 4. Add the pomegranate seeds and simmer about 10 minutes. Serve with khachapuri or flat bread. Source: Gil Marks, JCN
