Georgian chashushuli
Origin of the recipe
Chashushuli means "stewed" in Georgian. Some consider it a soup, but it's more like what's called "stu" in English—a thick stew that combines a first course and a second course. Chashushuli is often prepared without adding any water; the meat (traditionally beef or veal, but not limited to other meats) is stewed in its own juices with seasonings. Unlike satsivi, chashushuli is traditionally prepared primarily by men.
What do you need for cooking?
Ingredients
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Veal (neck)
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Onions
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Tomatoes
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Sweet pepper
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Hot chili pepper
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Garlic
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Cilantro
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Parsley
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Utskho-suneli
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Khmeli-suneli
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Salt
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Adjika
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Butter
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Vegetable oil
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Tomato paste
Kitchen utensils
- Knife
- Board
- Pot
- shoulder blade
Step-by-step recipe
Step 1:
Cut a kilogram of veal into small pieces.
Step 2:
Pour 3 tablespoons of vegetable oil into a saucepan and fry the veal for 5 minutes over medium heat.
Step 3:
Chop the onion into quarters, not too finely, and add it to the meat. Stir.
Step 4:
Add the butter and stir until it melts and combines with the meat and onions.
Step 5:
Cover the pan with a lid and cook for 90 minutes on low heat.
Step 6:
Cut the bell pepper into small cubes.
Step 7:
Pour boiling water over small tomatoes for one minute, peel them and chop finely.
Step 8:
Remove the seeds from the hot pepper and chop very finely.
Step 9:
Add all the vegetables to the pot with the stewed meat.
Step 10:
Add adjika, khmeli-suneli, utskho-suneli, and salt. Stir.
Step 11:
Add tomato paste and stir.
Step 12:
Simmer for another 30 minutes on low heat.
Step 13:
Chop the cilantro and parsley, crush the garlic.
Step 14:
Stir the contents of the pan and turn off the stove.
Step 15:
Add crushed garlic and herbs, stir.
Step 16:
Cover the pan with a lid, let it sit for 15 minutes, arrange in deep plates and serve.
Cooking tips
The secret to the unique taste of Caucasian dishes lies primarily in authentic seasonings, so do not substitute them.
Utskho-suneli is dried and ground blue fenugreek seeds. Their flavor has nutty and mushroomy notes. This spice is used to balance the flavor and soften the spiciness of other spices. The famous Caucasian spice, khmeli-suneli, contains a variety of dried herbs, including fenugreek. To easily peel the skins from scalded tomatoes, make a cross-shaped cut before scalding.
