Chop beef brisket on the bone (half a kilo) into large pieces and pour cold water. Add a whole onion and a whole carrot (peeled). Bring to a boil, skimming off the foam. Leave on low heat, cover—so that it simmers slightly—and cook for 1.5 hours, still periodically skimming off the foam.

Chop another onion finely and sauté until transparent. Add skinless tomatoes (200 grams) and a couple of tablespoons of green tkemali. Simmer everything together for 10 minutes over low heat.

Finely chop a couple of cloves of garlic and hot pepper.

It is better to wear thin gloves to handle the pepper. If you cook it with your bare hands, be sure not to rub your face, especially your eyes, nose, and mouth. Immediately after handling the pepper, wash your hands thoroughly.

Cut half a pod of hot red pepper in half, remove the seeds, and cut into semicircles (if you don’t want the soup too spicy; for a hotter version, you could take a whole pod and leave the seeds). Put all this aside.

Fresh green coriander and parsley—a bunch of each—should be chopped as finely as possible (but not pureed, of course).

Grind walnuts (half a cup) in a blender with black pepper.

When the broth is cooked, remove everything from it and strain the broth. Debone the cooked meat, cut it into small pieces, and add it back to the broth. Keep the heat low, barely boiling.

Rinse half a glass of round rice and add it to the meat.

After 10 minutes, add in the tomatoes and onions.

After another five minutes, add salt, nuts, and bay leaf.

After another five minutes, add utskho-suneli (1-2 teaspoons), hot pepper, herbs, and garlic to the pan.

Turn off the heat and close the lid tightly. After 5 minutes, you can eat.