Georgian Vegetable and Meat Soup (Shurpa)

Method

1. Dice the beef chuck into small pieces and sauté with chopped onion, garlic, carrot, and celery until browned.
2. Add potatoes, tomatoes, and spices, then pour in water or beef broth.
3. Simmer for 1-2 hours until the meat is tender and the vegetables are cooked.
4. Season with salt and pepper before serving.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.