Chashushuli is a national Georgian dish made from beef or veal meat. In translation from the Georgian language it means "sharp", so it is recommended to cook it with a lot of red hot pepper. Make this dish always in the cauldron, so that the meat is not hard and not dry. We bring to your attention several recipes for cooking chashushuly.
Recipe for Chashushuli from beef
Ingredients:
- beef - 1 kg;
- bulb - 2 pieces;
- tomato - 3 pcs .;
- garlic - 2 cloves;
- tomato sauce - 0.5 tbsp. spoons;
- water - 0.5;
- laurel leaf - 2 pcs .;
- coriander - 1 bunch;
- saffron - 0,5 tsp;
- Ground coriander - 0,5 tsp.
- spice.
Preparation
Meat is processed and chopped small cubes. Bulb, garlic is clean and together with fresh herbs finely chopped. Tomatoes are cut in half, squeezed out the liquid and shredded into cubes. Then we put beef with onions in a saucepan, pour a little water and stew until soft. After that, add tomatoes, greens, garlic, spices, spread tomato sauce and season the dish with spices. We let the mass pour for another 10 minutes, and then we remove it from the fire, cover it with a lid and leave it for 10-15 minutes. Before serving, sprinkle cassowe with greens of coriander and serve with fresh bread or lavash.
Chashushuli recipe in Georgian
Ingredients:
- pork - 400 g;
- fresh mushrooms - 500 g;
- bulb - 5 pcs .;
- hot pepper - 2 pcs .;
- garlic - 5 denticles;
- white wine - 150 ml;
- boiled water - 150 ml;
- table vinegar - 2 tbsp. spoons;
- Adzhika acute - 2 tbsp. spoons.
Preparation
Pork cut into small thin pieces, pour the wine, cover the lid and cook for 20 minutes on the smallest fire. After that, pour a little water and stew the meat for another 7-8 minutes without a lid. Then we pour in the oil, increase the fire and fry 2-3 minutes. Next, throw a finely chopped onion, chopped finely mushrooms and mix. Cover the pan with a lid, reduce the fire to a minimum and prepare the dish for another 30 minutes, stirring occasionally. Then add crushed tomatoes, pour a little water and stew for another 10 minutes. At the very end of seasoning chashushuli spices, throw garlic, thinly sliced spicy pepper and put adjika. Stir, extinguish another 5 minutes, remove from the fire and serve immediately on the table.
Recipe for veal chashushi
Ingredients:
- veal - 500 g;
- bulb - 2 pieces;
- adzhika - 4 tbsp. spoons;
- spice;
- garlic - 2 cloves;
- vegetable oil - 20 ml;
- Dried coriander - 1 teaspoon;
- red tomatoes - 300 g;
- sweet Bulgarian green pepper - 1 piece;
- sweet Bulgarian yellow pepper - 1 piece;
- dill greens - 50 g;
- parsley greens - 30 g.
Preparation
Meat cut into pieces and add adzhika. The bulb is cleaned, shredded with thin semirings, we send it to veal, salt, mix thoroughly with hands and leave to marinate for 30 minutes. This time, we process the garlic and crush it. Then put the cauldron on the fire, pour out