Georgian summer soup
This soup combines lamb, tomatoes, green beans and sweet pepper, so it feels rich yet still summery. A small amount of apple adds a sweet-sour note that supports the Georgian style of the dish. The herbs go in at the end to keep the aroma bright.
Cut lamb (500 g) into small pieces, cover it with water (1.8 l), season lightly and bring to a boil. Skim the foam, lower the heat and cook for 45-60 minutes until the meat is almost tender.
Lift the lamb out of the broth and strain the broth. In a saute pan or deep skillet quickly brown the meat in the fat skimmed from the broth or in a few spoonfuls of the broth, then add onion (300 g) and cook for 5 minutes until softer. Add tomatoes (300 g) and stew for another 5 minutes.
Return the meat and vegetables to the pot with the broth, bring to a boil and add green beans (200 g), bell pepper (160 g) and chili pepper (12 g). After 3-4 minutes add apple (160 g) cut into slices and cook for another 8-10 minutes until the beans and apple are tender and the meat is fully done.
At the end add parsley (10 g), cilantro (10 g), basil (8 g) and the remaining salt (6 g) to taste. Bring the soup back to a boil once more and serve hot right away.
For a stricter keto version you can use one small tart apple instead of two or reduce the amount almost by half. The apple is here mainly for gentle acidity and aroma, not for sweetness.
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