This soup is famous all over Russia even though its origin is Georgian. The consistency of the soup resembles a thick stew and should be spicy and acidic, with most of the acid coming from tomato paste and plums. A special component of this dish is the liberal use of walnuts, which act much like dairy to round out the acid flavor of the stew and create a richer and silkier texture.
Recipe Courtesy of Chef Boris Portnoy for the California Walnut Board.
Nutrition information per serving: 460 calories, 33g protein, 40g carbohydrate, 4g fiber, 19g total fat, 3.5g saturated fat, 5g monounsaturated fat, 9g polyunsaturated fat, 120mg cholesterol, 490mg sodium