Solanka with Red Wine
Soups • Georgian
Description
The herb known as kondari in Georgia is referred to as savory in Europe and Asia. Both fresh and dried kondari are used in cooking, with dried being more aromatic than fresh. This is a spicy seasoning with a slightly peppery scent. Fresh kondari should not be boiled for long, as it can make the food bitter. Therefore, the herb is added to the dish 15–20 minutes before it is done.
Ingredients
- Beef 20 oz
- Red Grape Juice 10 fl oz
- Onion 3 heads
- Wheat Flour 1 tablespoon
- Butter 0 oz
- Tomatoes 20 oz
- Garlic 3 cloves
- Orange Bell Peppers 2 pieces
- Cilantro to taste
- Parsley to taste
- Basil to taste
- Savory to taste
- Ocean salt to taste
Step-by-Step Guide
Step 1
Cut the meat into small pieces, place it in a pot with melted butter, and set it over low heat.
Step 2
After 5 minutes, add finely chopped onion, pour in the wine, and simmer for another 10 minutes. You can also stew the meat in water, but it tastes better in wine.
Step 3
Pour boiling water over the tomatoes, peel them, and mash them thoroughly with a spoon. Pour the tomato puree into the pot with the meat, add crushed garlic and chopped bell pepper.
Step 4
Simmer for about an hour and a half over low heat until the tomato mixture reaches a thick puree consistency and the meat becomes tender. Towards the end of cooking, add finely chopped herbs, bring to a boil, and remove from heat. Serve with bread.
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