Corn halpama in beef broth

I boil the washed beef in a whole piece in cold water. While the meat is cooking, I sift corn flour through a fine sieve; I put it in a deep wooden bowl with a slide and knead the steep dough on boiling water. I divide the hot dough into fifty-gram pieces and boil this halpama in ready-made beef broth, from which I first take out the beef. It is important to remember: halpama is put into the broth not cold, but as warm as possible. This is an example of an exemplary complex lunch typical of Georgian cuisine. Broth seasoned with garlic grated in a garlic press will be for the first, and halpama with meat cut into portions under a spicy tomato sauce will be for the second. Both soup and meat and bread (also known as a side dish) are prepared at the same time. Both the second and the first are generously sprinkled with finely chopped dill, I cook quite often, since nothing special is required to cook corn halpama in beef broth. I tried it for the first time at a picnic. It was late April, I really wanted to have lunch in the fresh air, but the weather was still quite cool. Therefore, a friend's offer to cook something hot in a pot was received with joy and the food did not disappoint. I remembered how to cook it, and then carefully copied it into my cookbook. It seems to be fast, but delicious is just extraordinary.