Chickpea and Beef Soup

This chickpea and beef soup differs from the entrees we're accustomed to, boasting a rather exotic flavor and unique aroma. This is because it contains orange juice and zest, traditionally used in baked goods and desserts. But we found this unusual solution intriguing, so we put it to the test. Let's be clear: this chickpea and beef soup is more like a soup than a compote, as the citrus notes are significantly transformed during the long simmering process (three hours) in the oven. However, the characteristic hints are certainly noticeable, which, in our opinion, only adds to the dish's benefits.

A pleasant smoky flavor will be added to the chickpea and beef soup if you use smoked paprika instead of regular ground paprika. And be sure to check the expiration date of this spice: the fresher it is, the more effective its properties will be.

Chickpea and beef soup can, of course, be cooked on the stovetop, but the oven intensifies the flavor, and the meat and beans become tender and melt-in-your-mouth soft. Moreover, the latter retain their shape perfectly.

When experimenting with herbs in the kitchen, the key is conscious courage. Before flavoring your food and drinks with them, savor the flavors, understand their aromas, determine the most successful combinations, and learn their behavior when cooked. Then, experiment with confidence.

A classic meat solyanka is like a construction set: you combine several seemingly disparate elements, and the result is something quite harmonious. And, like many others, this dish, like many others, was born out of necessity: people simply tried to use up leftovers. Overseas olives and capers were added to the solyanka much later. Let's follow our ancestors' example. Let's take a look in the fridge and add all the smoked meats we have, sausages, ham, and even plain boiled meat to this classic meat solyanka. And don't forget the lemon! Incidentally, this pleasantly tart soup is an excellent cure not only for hangovers but also for colds!

From steaks to ground meat, from brisket to tail—no other meat is used as comprehensively as beef. Even the bones are used for broth, and without broth, by the way, there's no cooking at all...

Chickpeas are between half and one and a half centimeters in diameter and have an unusual shape, reminiscent of a ram's head with a bird's beak. Hence their other name, "garbanzo beans." Chickpeas are the third most...

In our country, beef jellied meat is prepared at home for every major holiday feast, and is a must for New Year's and Christmas. However, this skill is usually reserved for older family members, while younger ones sometimes have no idea how to approach the dish. Furthermore, there's a common misconception that the process of making jellied meat is a long, complicated, and painstaking process. We're here to debunk this misconception and prove otherwise. Follow our instructions, carefully watch the video steps, and rest assured of a superb result: your beef jellied meat will be a success!

You can cook beef lula kebab in a frying pan either at home or at the dacha, although the ideal place to cook this dish is, of course, on a grill. Your main task here is to thoroughly knead the ground meat. In the recipe, we recommend mincing the beef, but if you have the time, it's better to finely chop it with a sharp knife, as the best Georgian chefs do. Then, be firm with the ground meat: knead it and pound it against the work surface with all your might until it reaches the desired consistency. This will ensure the patties will easily adhere to the prepared skewers, and your beef lula kebab will be perfectly smooth, beautiful, and delicious.