So, prepare your apron and kitchen tools

and here we go:

Kharsho (Chicken and Walnut Soup)

Ingredients

1 whole chicken

350 grams of walnuts

2 medium sized onions

3 cloves of garlic

1 heaped tbs of tomato puree

5 tbs of oil

1 tsp of dried marigold

1 level tsp of blue fenugreek

1 level tsp of dried coriander

1 tsp of dried red pepper and salt.

Instructions now Grind the walnuts and garlic together. Add 1 heaped tbs of tomato puree, 1 tsp of dried marigold, 1 level tsp of blue fenugreek, 1 level tsp of dried coriander, 1 tsp of dried red pepper, and salt (amount dependent upon personal preference) to the ground garlic and walnuts. Stir in 1 cup of the chicken juices and mix thoroughly.

Cut the chicken into medium to large pieces and add, together with 5 tbs of oil (3-4 if the chicken is fatty) to a deep pot. Cook for 15 minutes on a low to medium heat.

Finely chop the onions and add to the pot. Continue to cook for 10 minutes, stirring frequently. Add 1.5 liters of water. Stir and cook for a further 10 minutes on a medium heat.

Stir and cook on a medium heat for 3-4 minutes and then serve.

Bon appetit!