Chashushuli in Georgian is a national dish, its main component is meat. This treat acquires an indescribable taste, when meat is stewed in a huge number of fragrant vegetables. The name translates as "sharp", so pay attention to the amount of hot pepper.
How to cook chashushuli?
To prepare a Georgian dish chashushuly, do not need to carry out particularly complex processes, the main thing is to observe the necessary actions:
- Meat should be stewed with vegetables in its own juice, adding a huge amount of vegetable oil is undesirable.
- Excellent crockery for chashushuli in Georgian will be kazanok, because it dish will not be hard and not dry.
- Chashushuli it is accepted to serve without additional garnish, only with bread.
Chashushuli on ketsi
To master the cooking of Georgian food, it is recommended to implement the classic recipe chashushuly. It adds a lot of tomatoes, so that it was juicy and most reminiscent of the first dish. It is served on ketsi - it is a thick-walled frying pan made of red clay with low walls of dishes, so that it is convenient to try food.
Ingredients:
- cilantro -100 g;
- veal - 1,5 kg;
- tomato paste - 100 g;
- tomatoes - 1 kg;
- garlic - 4 cloves;
- onion - 2 pieces;
- butter - 100 g;
- wine dry white - 200 g;
- hot red pepper, salt, hops-suneli.
Preparation
- Veal cut, pour water. Top with a piece of oil and simmer the meat over a small fire.
- Tomatoes are scalded with boiling water, peeled and grinded.
- Onion and garlic finely chopped, put on top of the meat and cook until cooked.
- At the end add tomatoes, tomato paste, wine, spices and pepper. Before serving, add chopped greens to the chashushuli in Georgian.
Chashushuli of pork in Georgian
In the Georgian cuisine there are many different meat dishes, among which special attention deserves the chashushuli from pork . It is extremely nourishing and slightly island, this option is perfect for a cold season. Its additional advantage is that it contains all available products.
Ingredients:
- pork - 600 g;
- sweet pepper - 600 g;
- hot pepper - 1 piece;
- onion - 2 pieces;
- tomatoes - 500 g;
- garlic - 1 head;
- salt, pepper, bay leaf;
- hops-suneli - 1 tsp.
Preparation
- Pork cut into cubes, fry in a cauldron.
- Cut the vegetables and add to the meat.
- Pour tomato paste from the jar, add spices and garlic, stew for an hour. To the table chashushuli in Georgian, serve with greens.
Chashushuli from beef in Georgian
The most common and popular option is the veal chashushuli . It is necessary that the consistency of this dish is semi-liquid. In Georgia it is accepted to serve with pita bread or corn porridge. There are two ways to prepare: first, you can fry the meat a little, and then put it out in your own juice or marinate it with onions, and then thoroughly extinguish.
Ingredients:
- beef - 500 g;
- onion - 4 pieces;
- lemon juice - 2 tbsp. l .;
- vegetable oil - 2 tbsp. l .;
- Bulgarian pepper - 2 pieces;
- fresh tomatoes - 400 g;
- hops-suneli -0, 5 tsp;
- tomato juice - 3 tbsp. l .;
- garlic - 3 cloves;
- salt, dill, parsley.
Preparation
- Beef and onions cut into pieces, connect and squeeze everything well with the help of hands.
- Pour in the oil, lemon juice, leave for 30 minutes.
- In a heated dry pan put the meat with onions, simmer for about 20-30 minutes.
- Add the rest of the ingredients, except garlic and greens. Cook for about an hour.
- At the end add salt, garlic and greens, insist chashushuli, cooked in Georgian, 10-15 minutes.
Chashushuli from chicken - recipe
Incredibly delicious comes out and chashushuli from chicken, its advantage is the speed of cooking and the fact that this type of meat refers to dietary. In the process of extinguishing the meat will become very soft, it can easily be combined with sharp components. It is best to use such a part as a chicken breast.
Ingredients:
- breast - 2 pcs .;
- onion - 2 pieces;
- tomatoes - 7-8 pieces;
- garlic - 1 head;
- pepper peas - 10 pcs .;
- red hot pepper - 0, 5 tsp;
- salt, herbs;
- hops-suneli, adzhika, coriander.
Preparation
- Chop the fillet.
- Chop onion, fry.
- Add the meat, chopped garlic, and pepper to the onions.
- Squeeze the juice out of tomatoes, pour the meat into them, bring them to a boil, and after a 1 hour stamping on the stove.
- At the end add salt and chopped greens. Infuse the dish for 15 minutes.
Chashushuli from mutton
To truly experience all the traditions of the national cuisine will help recipe chashushuli in Georgian, which includes lamb in its structure. This kind of meat is very nutritious, spicy original flavor is given to it by a large number of spices, the varieties of which can be selected in accordance with the individual taste of the hostess.
Ingredients:
- veal - 500 g;
- onion - 2 pieces;
- garlic - 2 pieces;
- cilantro - 1h. l .;
- hops-suneli - 1 tsp;
- sweet pepper - 2 pcs .;
- adzhika - 4 tbsp. l .;
- dill, parsley - 50 g;
- tomato - 300 g;
- salt pepper.
Preparation
- Cut the meat into cubes, onions into half rings. Mix them, add salt, pour in adzhika and insist half an hour.
- Fry the meat in the cauldron. Add spices and garlic, simmer for 20 minutes.
- From tomatoes make the sauce, add it to the meat along with the pepper and simmer for another half hour.
- Grind dill and greens, pour into the cauldron. Chashushuli, cooked in Georgian, insist 20 minutes.
Chashushuli with mushrooms and pomegranate seeds
With a meat dish with spicy pepper in the Kazanka you can experiment and add products that will convey their unique taste tones. You can even cook a lean dish and make chashushuly of mushrooms, where they will become the main components. The real highlight of the food will be the seeds of pomegranate.
Ingredients:
- water - 150 ml;
- champignons - 200 g;
- onion - 100 g;
- dill - 10 g;
- tomatoes - 100 g;
- grains of pomegranate - for filing;
- salt pepper.
Preparation
- Mushrooms, onions and tomatoes cut.
- Fry the onions, then add mushrooms, greens and tomatoes.
- In the end, pour in water, salt and pepper, stew for a couple of minutes.
- Preparation of chashushuly ends with the need to sprinkle with pomegranate seeds.
Chashushuli from salmon
When deciding how to cook chashushuli , you can apply a very original way and make this dish, using as a main component of salmon. Fish will acquire an unusual taste, thanks to the use of aromatic spices, the composition of which is selected according to the individual desire of the chef.
Ingredients:
- fillet of salmon - 1200 g;
- wine vinegar - 0.5 cup;
- greens (dill, parsley, coriander);
- Spices (Imeritin saffron, cinnamon, clove, pepper, hops-suneli);
- onion - 3 pieces;
- garlic - 2 cloves.
Preparation
- Cut the fillets into pieces and boil.
- Make the sauce by mixing the spices, chopped onions and garlic, greens and vinegar.
- Combine sauce with fish and simmer for about 10 minutes.
Chashushuli in Georgian - recipe in a multivariate
You can make cooking easier and make chashushuli in a multivariate. This dish is provided with a usual set of ingredients, its recipe uses a huge amount of spices, but the processes are carried out by setting special modes. The hostess will only need to prepare the products in time to put them in the bowl of the device.
Ingredients:
- beef - 500 g;
- tomatoes - 3 pcs .;
- Bulgarian pepper - 3 pcs .;
- onion - 2 pieces;
- red hot pepper, salt, ground pepper;
- garlic - 2 cloves;
- greenery.
Preparation
- Cut the meat and marinate it in spices for about half an hour.
- In the multivarker separately fry the onions and meat, then combine them.
- Add the garlic, pepper, tomatoes.
- To put out the program "Quenching" for 2 hours.
- The recipe for cooking chashushuly ends with the addition of greens before serving.