Created by dienia b on July 24, 2015
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.