Wash meat and cut into pieces. Put in a saucepan, pour 2 liters of cold water and cook on low heat. Bring to the boil, skim off the foam and cook for 2 hours. Peel onions, slice into thin semi-circles and fry in preheated vegetable oil for 5 minutes. Put rice with onions in the pan, add salt to taste and cook on low heat for 15 minutes. Remove seeds from the hot pepper and chop it. Peel the garlic and cut into slices. Rinse coriander, dry and chop finely. Put vegetables and greens in a blender, add salt and grind everything until smooth. Make cross-shaped cuts on tomatoes, put in boiling water for 1 minute, then splash with iced water. Peel and cut tomatoes into pieces. Put them in the soup and cook for 5 minutes. Stir the green mass from the blender with walnuts and add to the soup. Warm up for 3 minutes. Add khmeli-suneli, tkemali sauce, bay leaves, washed and chopped parsley, black pepper and allspice. By the way, if you do not have all the spices necessary for the soup, you can use a spice set called "For Kharcho". Boil for another 5 minutes. Remove from fire, cover with a lid and let it sit around for 10 minutes.