Hearty Beef Soup with Walnuts
A rich and comforting beef soup made with tender beef on the bone, ground walnuts, pomegranate juice, warm spices, and fresh herbs. Cozy, slightly tangy, and perfect for cold days.
Ingredients
For the broth
- 2 lb (900g) beef on the bone (beef chuck)
- 1 onion
- 1 c arrot
- 8 cups water
- Parsley stems
- 2 bay leaves
- 1 tbsp salt
For the soup
- 3 tbsp (60g) butter
- 1 onion, finely chopped
- 2 tbsp flour
- 1 tbsp tomato paste
- 1/3 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried basil
- 1/2 tsp ground coriander
- 1/2 tsp dried oregano
- 1 tsp paprika
- 3.5 oz (100g) walnuts, finely ground
- 1/2 chili pepper, chopped
- 1 bell pepper, chopped
- 1/2 cup rice
- 2 cups pomegranate juice
- 5 garlic cloves, minced
- Fresh parsley, chopped
Instructions
- Brown the beef in a hot pan for about 2 minutes per side. Lightly roast the onion and carrot in a dry pan until lightly browned. Transfer everything to a large pot.
- Add water, bring to a boil, skim off foam, then add parsley stems, bay leaves, and salt. Cover and simmer on low heat for about 1 ½ hours, until the beef is very tender.
- Melt butter in a skillet, add chopped onion, and cook until soft. Stir in flour, then add tomato paste and cook for 2–3 minutes.
- Remove the beef and vegetables from the pot. Discard vegetables and herbs, cut the beef into pieces, and return it to the broth.
- Stir in the onion mixture, then add basil, coriander, oregano, paprika, salt and black pepper.
- Add ground walnuts, chili pepper, and bell pepper. Stir gently.
- Add rice and pour in the pomegranate juice. Cover and simmer for about 20 minutes, until the rice is tender and the soup thickens.
- Turn off the heat and stir in garlic and fresh parsley. Let rest for 10 minutes before serving.
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