Chicken shorba with cherry plum in Georgian

For many centuries, the most interesting culinary recipes wandered from people to people, as well as other traditions. With the advent of the press, television, and then the Internet, this process has accelerated significantly. Historically, shorba is a traditional Afghan soup, but nowadays it is prepared in Georgia, Turkmenistan and almost everywhere in the Caucasus and Central Asia. Each nation contributes its own characteristics and ingredients to this recipe. I learned about chicken shorba with cherry plum in Georgian from an article on the history of cooking in a popular science magazine. The article, in fact, was devoted not so much to cooking methods as to the topic of international culinary recipes being prepared in several regions of the world. Shorba was cited as the most striking example of the use of cherry plum in the national first dishes of Georgian cuisine. This food is prepared for a long time. I've been soaking peas in cold water since the evening. Chicken meat is separated from bones in water. I filter the broth through a fine metal sieve. Fry the onion until golden brown and wash the rice. I put fried onions and rice in the broth and cook for 10 minutes. I add pre-soaked and boiled peas, washed cherry plum without bones. In the absence of cherry plum, the usual wild plum will do. I cook all this for another 15 minutes and lightly add salt. I cut the boiled chicken into slices, add it to the Georgian shorba along with finely chopped coriander and dill. Sprinkle with dried mint, season with pepper. Before serving, I put half a small tomato, cut into slices, in each plate. I don't remember that the lunch starting with shorba lasted for a long time. The plates are emptied and instantly filled again, it usually never comes to the second course. A hearty meal for a full gourmet lunch after hard physical labor, for example, after weeding the beds.