Cretan-style Matsvnis Supi

Ingredients

In the Cretan-style adaptation of Matsvnis Supi, the traditional Georgian flavors are enhanced with Cretan herbs and spices. The original recipe typically includes Georgian spices like blue fenugreek and coriander, which are replaced with Cretan herbs such as oregano and thyme. Additionally, the use of local Cretan ingredients like mushrooms and olive oil adds a distinct Mediterranean touch to the dish. We alse have the original recipe for Matsvnis supi, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute.
3. 3.
   Add the carrots, potatoes, and mushrooms to the pot. Stir well to combine.
4. 4.
   Return the beef to the pot and add the dried oregano, dried thyme, and bay leaf. Season with salt and pepper to taste.
5. 5.
   Pour in the beef or vegetable broth and bring the soup to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the beef is tender and the vegetables are cooked through.
6. 6.
   Remove the bay leaf from the soup. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Cretan-style Matsvnis Supi hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or chuck, for best results. Trim any excess fat before cubing.
• Mushrooms — Use a mix of different mushrooms, such as cremini, button, and shiitake, to add depth of flavor to the soup.

Tips & Tricks

• For a richer flavor, you can brown the beef cubes in batches before adding them back to the pot.
• Feel free to add other vegetables like bell peppers or zucchini to the soup for added variety.
• Serve the soup with a dollop of Greek yogurt on top for a creamy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Cretan-style Matsvnis Supi as a main course, accompanied by crusty bread or a side salad. It pairs well with a glass of red wine.

Presentation advice

Garnish the soup with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls, allowing the vibrant colors of the vegetables to shine through.