Put the chopped pieces of meat, a whole onion and half a carrot in a saucepan, pour water and put on the stove. When the broth boils, remove the foam, add 1 tablespoon of salt, cover with a lid and cook the broth until the meat is ready. This is about 1.5-2 hours.

In the meantime, let's make the roast. Finely chop the onion. Cut the tomatoes crosswise and pour boiling water over them, then remove the skin, it will easily come off. Then also chop finely.

Heat a frying pan and pour vegetable oil into it. Fry the onions until golden, then add the tomatoes. Sprinkle with hmeli-suneli and ground black pepper. Mix everything well and stew for 2 minutes.

After two hours, the meat should be well cooked. Take out the onion and carrot. They will no longer be needed here. Add well-washed rice to the broth.

Next add the fried meat, spicy adjika, tkemali sauce and a pinch of sugar. Stir and taste to taste. If necessary, add more salt (to your taste).

Bring the stock to the boil. Then cover and simmer over a low heat for about 15 minutes, until the rice is cooked.

In the meantime, you can chop the cilantro and parsley. Cut into small pieces. Add the garlic to the greens. Mix them together.

The soup is ready, turn off the heat, add the herbs and cover with a lid for 10-15 minutes. It needs to infuse. Then you can serve it.