Georgian soup

Preparation:

Preparation: Cut the meat into cubes, put it in a saucepan, cover it with 2 liters of water and cook it for about an hour and a half on a covered floor, skimming from time to time. Then add the peeled and thinly sliced onions, the peeled and crushed garlic cloves, the chilli pepper, the washed and pitted prunes cut into small pieces, the rice and a large pinch of salt. Boil for 30 minutes. Meanwhile, break up the peeled tomatoes and let them flavor in a pan with a knob of butter, then add them to the soup 5 minutes before removing it from the heat. Sprinkle with the chopped parsley and wild fennel and mint and serve immediately.