Soup Kharcho (Georgian Beef, Rice & Fresh Herbs Soup)

Step 1: In a large soup pot, sear meat in 1 tablespoon oil. Bring the meat and water to a boil over high heat, skimming off the foam as it rises to the top.

Step 2: Reduce the heat and simmer, partially covered, until the meat is very tender,

Step 3: About 1 1/2 hours.

Step 4: Remove the meat and cut into bite-size pieces.

Step 5: Add meat back to the pot.

Step 6: In the mean time, heat rest of the oil in a skillet over medium heat.

Step 7: Add the onion, carrot and celery, and sauté until slightly softened, about 10 minutes.

Step 8: Blend tomatoes in the blender.

Step 9: Add to the skillet and sauté everything for another 10 minutes.

Step 10: Add potatoes to pot.

Step 11: Simmer for 10 minutes.

Step 12: Add sautéed vegetables to pot together with the rice, and simmer, covered, for about 10 minutes.

Step 13: Season with salt and pepper to taste.

Step 14: Add ½ the garlic and simmer for another 35-40 minutes.

Step 15: Remove the soup from the heat.

Step 16: Check the seasonings and adjust if needed.

Step 17: Discard the bay leaves.

Step 18: Mince all the herbs.

Step 19: Add 1/4 cup of the fresh herbs (my favorites are cilantro and green onions), ½ the garlic, relish and lemon juice, and let stand for 1-2 hours.

Step 20: Right before serving, add the remaining fresh herbs to each individual bowl.