Classic Georgian soup kharcho

I love cooking, and I love trying new things, so every time I make something really special I post pictures on my Facebook wall. Quite often my friends ask me for the recipe. I was adding recipes in the comments, but it wasn't really practical, thus I decided to create this section on my website and post here everything I like in most convenient way.
So here it is, the Classic Georgian (country) soup Kharcho.

Kharcho soup (according to the recipe found here: https://www.iamcook.ru/showrecipe/10536 The original recipe is in Russian but it’s worth to visit for step-by-step pictures and cooking video!)

Beef - 500 g
Rice - 100 g
Walnuts - 100 g
Tkemali sauce - 3 tablespoons
White onion (large) - 1 pc.
Bell pepper - 1 pc.
Red ground pepper - 1/2 tsp
Khmeli Suneli spice mix - 1 tbsp.
Garlic - 4 cloves
Salt to taste
Tomato paste - 60 g

Cilantro - 3-5 sprigs

Bay leaf - 2-3 pcs.

When making classic Kharcho beef soup with rice, it is better to use beef on the bone. The broth will be more intense and delicious. Put washed beef in a pot and fill the pot with water. Bring to boil..
When water is boiling, reduce heat to a minimum, remove the foam and continue to boil for 1-2 hours on a low heat (or until the meat is ready and tender).
In the meantime, prepare the vegetables. Peel and finely chop the onion, then
fry it in a pan until golden brown. Add the tomato paste and mix well.
Grind the peeled walnuts in a coffee grinder and combine with crushed garlic, add the nut-garlic mixture to the pan, stir and remove from heat.
Remove the cooked meat from the pot and set aside to cool. Strain the broth through a sieve. Cut the meat into small portions and return to the broth. Bring to boil on a medium heat and add rice. Wash the bell pepper, remove stalk and seeds. Cut into small cubes and add to the pot.
After 10 minutes, add tkemali sauce, onion-walnut mixture, ground red pepper, khmeli suneli spice mix, salt and finely chopped cilantro. Boil for another 5 minutes and remove from heat.
Let the soup stay at least 10 minutes before serving. Better still make it a day before.

This is the original recipe as it was posted on iamcook.ru website.
I’ve made a full pot of soup for our small family of two, meaning that we’d eat it for 3-4 days, so I didn’t add rice to the soup, but cooked it separately (0.5 kg approx.) and added it every day when reheating the soup portion by portion, ‘cause we both hate over-cooked rice.
If you love cilantro, you can certainly add more than stated above and also garnish the soup with fresh cilantro when serving.
If the soup tastes too sour (because of tkemali sauce that IS sour) you can add sugar to it little by little.
Also, we both love hot and spicy food, so I added green chili peppers to onion while frying it and served the soup with fresh green chilies as garnish. They fit in just perfectly to our taste.
I used red tkemali sauce, but there are also green and yellow varieties depending on plum color. Frankly, I don’t know if they taste different.