THICK BEEF SOUP – GEORY KAVKAZ

1. INGREDIENTS (Serves 6–8)

This is a flexible recipe that depends on the quality of ingredients and time.

• 1.5–2 kg beef with connective tissue
  (chuck, shank, brisket – bone-in preferred for depth)
• 3 tablespoons animal fat (beef tallow or lamb fat, or sunflower oil as a substitute)
• 2 large onions, roughly chopped
• 3 garlic cloves, sliced thin or smashed
• 2–3 large carrots, thick-sliced
• 3–4 potatoes, cut into large chunks
• 1 tsp paprika (optional – smoky or sweet)
• Salt & freshly ground black pepper, to taste
• 2 bay leaves
• 1.5–2 liters of water or light beef broth
• Optional: a handful of chopped parsley, cilantro, or dill for garnish

2. SEARING THE BEEF – BUILDING THE BASE

1. Heat the pot or cauldron (kazan) over medium-high fire or stove flame.
2. Add the fat, let it melt and begin to shimmer.
3. Place beef chunks into the pot in batches. Do not overcrowd.
4. Sear each side for 3–4 minutes until browned deeply — this crust is flavor.
5. Once all beef is seared, remove it and set it aside in a bowl.
6. Add the chopped onions directly into the same fat — stir and sauté until golden.
7. Add the garlic slices and stir just until fragrant (not burnt).
8. Optionally, stir in paprika here to bloom its flavor in the hot fat.

3. ADDING THE VEGETABLES & SIMMERING LIQUID

1. Return the beef to the pot along with the juices.
2. Add the carrots and potatoes. Stir everything gently together.
3. Pour water or broth over the mixture—just enough to cover.
4. Add salt, black pepper, and bay leaves.
5. Bring the entire pot to a boil over high heat. Once it boils, reduce heat to low and cover loosely.
6. Let it simmer gently for 1.5 to 2.5 hours, depending on the cut and fire intensity.

4. SLOW SIMMERING – DEVELOPING DEPTH & THICKNESS

This is where time and patience take over.

• Allow the soup to reduce slowly and naturally—no flour, no starch, no shortcuts.
• Check the liquid every 30–40 minutes, adding hot water if needed to prevent burning.
• As the connective tissue breaks down, the soup thickens naturally, transforming from a broth to a stew-like consistency.
• Stir occasionally to avoid sticking, especially near the end.

Georgy Kavkaz never rushes this step—it’s the soul of the dish.

5. FINISHING & SERVING

1. Once the beef is fork-tender and vegetables have softened, remove the bay leaves.
2. Taste the soup and adjust the salt and pepper as needed.
3. Let the pot sit off heat, covered, for 10 minutes to stabilize before serving.
4. Serve the soup steaming hot in deep bowls, garnished with chopped herbs if desired.

Ideal accompaniments:

• Rustic bread (lavash or sourdough)
• Pickled vegetables or onions
• Fresh chili or pepper sauce on the side
• A small glass of homemade wine or vodka for tradition’s sake

🔥 NOTES:

• No shortcuts: The thick, almost stew-like texture comes from time and collagen breakdown, not artificial thickeners.
• Sear deeply: That first step builds a foundation of flavor.
• Season simply: Salt, pepper, garlic, and patience.
• Cook over fire if possible: It adds a gentle smokiness that no oven can replicate.
• Serve hot and generously: This soup is meant to feed not just hunger, but the soul.