6 Serves
93 Mins
Using a sharp chef's knife, cut the beef chuck into bite-sized cubes and finely dice the onion.
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FrenchVitamin E
1 mg / 15 mgVitamin K
38 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
50 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
483 mg / 1,250 mgPotassium
850 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
13 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
59 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
150 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium-high heat and sear the beef until browned on all sides.
Add the diced onion and minced garlic to the pot, sautéing until softened and fragrant.
Stir in the Tkemali sauce, ground walnuts, and Khmeli Suneli, then cover with water and bring to a gentle simmer.
Reduce heat to low, cover the pot, and simmer until the beef is tender, approximately 50 minutes.
Season the soup with salt and black pepper to taste, then stir in fresh chopped cilantro before serving hot.
6
g23
g3
g
