Chanakhi is the most common dish of Georgian cuisine, which has gained extreme popularity all over the world. In the classic version, the soup is prepared from lamb, in clay pots, in the oven. Unfortunately, nowadays it is difficult to cook real chanahi in pots because, firstly, not everyone has a stove, and secondly, fresh lamb is difficult to buy in the supermarket. But it's not a problem. There are many options for the dish: with mushrooms, eggplants, beans. Lamb is replaced with veal, pork and even poultry. In any interpretation, the soup turns out rich and incredibly tasty.

The classic recipe for lamb chanakha in Georgian style is exactly that original Georgian soup that everyone will like. To prepare it, you need to spend a little time in the kitchen, but believe me, it's worth it.

• ½ kg lamb;
• ½ kg potatoes;
• carrot;
• 3 tomatoes;
• eggplant;
• 4 cloves of garlic;
• spices.

Cooking:

Before you start cooking, add salt to the diced eggplant and leave for a while. The bitterness will go away and the vegetable will be tender.

1. Grate the carrots, chop the onion into cubes, squeeze out the garlic with a garlic press, and cut the remaining ingredients into cubes.
2. Place all the ingredients in the prepared pots one by one, except garlic: meat, potatoes, vegetables. Season every second layer. Pour water.
3. Place the pots in an oven preheated to 180 C for two hours. When half-ready, add the garlic and, if desired, herbs. Chanakhi in Georgian is ready to eat.

Cooking canakhi in pots with beef is not as difficult as it seems at first glance.

Components:

• ½ kg beef;
• ½ kg potatoes;
• 50 mg homemade adjika;
• carrot;
• 3 tomatoes;
• garlic;
• seasonings

Cooking:

1. Sauté the meat until golden brown and set aside.
2. We also sauté carrots, onions, and tomatoes. Add adjika, fill with water, simmer.
3. We put beef in the pots, then vegetables, diced potatoes, seasonings, and fill them completely with water.
4. Place in an oven preheated to 180 C for an hour and a half. Before serving, add squeezed garlic.

The recipe with pork is used most often, because this meat is more common in our area, purchasing it is as easy as shelling pears. The soup will be very rich thanks to the fatty meat, and when you prepare it using this recipe, you will be surprised by the combination of flavors.

Components:

• ½ kg pork;
• ½ kg of potatoes (less is possible);
• carrot;
• bell pepper;
• garlic;
• a glass of tomato paste;
• 50 g flour.
• spices.

Cooking:

1. We cut the pork and potatoes into pieces, grate the carrots, cut the onion and pepper into small cubes.
2. Separately from each other, sauté meat, potatoes, and other vegetables with spices.
3. When the meat reaches half-cookedness, sprinkle with flour, and then pour in tomato paste, water if necessary, and simmer for 5 minutes.
4. Place pork in tomato, potatoes, and vegetables in pots. Cover with water and squeeze out the garlic.
5. Place in the oven for half an hour at 180 C.

Chanakhi with peas in pots

Not every housewife knows how to cook canakhi in pots in the oven, because the combination of peas and other ingredients is something new. Whatever it is, it’s worth a try. You can be sure that the soup will pleasantly surprise your family.

Components:

• ½ kg of meat;
• ½ kg potatoes;
• can of peas;
• carrot;
• garlic;
• spices.

Cooking:

1. Cut the meat into cubes and place it in the first layer in the pots. Then we throw a clove of garlic into each of them.
2. Cut onions and carrots into slices, place on meat, season with spices.
3. The next layer is potato cubes, and the last layer is peas.
4. Fill it completely with water and place it in an oven preheated to 180 C for an hour.

Step-by-step cooking with chicken

Chicken meat is very tender, even children can eat it. The good thing is that chicken cooks much faster than other types of meat, which makes it easier to cook in a timely manner. When planning to cook, you don’t have to worry; both adults and children will certainly enjoy the soup.

Components:

• ½ kg fillet;
• ½ kg potatoes;
• garlic;
• carrot;
• 2 tomatoes;
• seasonings

Cooking:

1. Cut the chicken and potatoes into pieces and place in pots.
2. We sauté the vegetables, cover the meat and potatoes with them, and don’t forget about the spices.
3. Pour boiling water over it and bake for no more than an hour at 180 C. The chicken cooks much faster.
4. At the end, place a clove of garlic in each pot, and before serving, sprinkle with herbs for flavor.

With beans and eggplants

Meat, potatoes, eggplant and beans combine to create an indescribable taste. The soup turns out to be very satisfying and, thanks to the vegetables, healthy.

Components:

• 1 kg of meat;
• ½ kg eggplants;
• ½ kg of tomatoes;
• ½ kg potatoes;
• ¼ kg canned beans;
• garlic;
• Chile;
• seasonings

Cooking:

1. Sauté the pieces of meat over high heat until a crust appears and place in pots.
2. Chop the vegetables and place them in pots in this order: potatoes, onions, tomatoes, beans, eggplants. Don't forget to season with spices: salt, pepper, basil, coriander and others.
3. Fill with water and bake for 1 hour at 180 C.
4. Chop the garlic and chili, sprinkle the pots and bake for another 10 minutes.

With added mushrooms

Meat, potatoes, mushrooms create an extraordinary taste of the dish. If you garnish the soup with herbs before serving, it will be even tastier, and the aroma will pleasantly surprise your guests.

Components:

• ½ kg of meat;
• ½ kg potatoes;
• carrot;
• ½ kg of champignons;
• garlic;
• spices.

Cooking:

Three carrots, cut the onion into cubes, slice the mushrooms, and the rest of the ingredients into cubes.

Place meat, champignons, potatoes, and other vegetables in the prepared pots one by one. Season and add water.

Place the pots in an oven preheated to 180 C for two hours. Ten minutes before the end of the cooking process, add garlic and, if desired, herbs into each pot.

Every recipe for chanakha is worthy of your attention. Housewives will definitely find from the presented options the soup that everyone who tries the dish will like.

Lamb Chanakhi- a Georgian dish, which, as a rule, is prepared in portioned pots, from which they are then eaten. A large amount of fresh vegetables and spices, water are added to the meat and you get a delicious thick dish that can be eaten both as a first and as a second dish. In winter, chanakhi is most delicious and preferred. Lamb with fat gives a good fat, vegetables fill the dish with freshness, spices give a unique aroma, which makes lamb canakhi one of the most beloved and widespread dishes of Georgian cuisine.

Ingredients

To prepare lamb chanakh you will need:

lamb - 300 g;

potatoes - 1 pc.;

eggplants - 2 pcs.;

sweet pepper - 1 pc.;

onion - 1 pc.;

garlic - 3 cloves;

solid lamb fat - 1 tbsp. l.;

tomato paste - 1 tbsp. l.;

fresh tomatoes - 1 pc.;

parsley, cilantro - optional;

spices (hops-suneli, coriander, dry adjika) - 3-5 tbsp. l.;

salt, pepper - to taste.

Cooking steps

Then add the lamb pieces. For chanakh, it is better to use meat with bones (ribs, brisket).

Finely chop the solid lamb fat, chop the greens and mix it all into one mass.

Take a second eggplant, pull out the center and fill it with the resulting mass of fat and herbs.

Place the stuffed eggplant in the pot on top, add thinly sliced ​​onions.

Add chopped garlic and spices to the pot.

Add hot water to cover all the vegetables, a little tomato paste, salt, pepper and mix everything carefully.

Place the pot in an oven preheated to 230 degrees for 1.5 hours. After 1 hour, the temperature can be reduced to 200 degrees. You can add water to the pot as needed during the cooking process.

10 minutes before the pot is ready, add fresh tomatoes, cut into slices, into the pot. When the lamb chanakhi is ready, remove the pot from the oven. We admire what happened.

Give the finished lamb chanakhas 10 minutes so that the pot cools down a little and serve.

Bon appetit!

Chanakhi is a well-known and beloved dish of Georgian cuisine. The meat is simmered with vegetables and spices in ceramic pots in the oven or oven or stewed in a deep frying pan on the stove. In essence, it resembles Russian roast and is translated from Georgian exactly like that - “roast”, but the tone for everything, unlike Russian roast, is set by an obligatory and unchanging vegetable - eggplant and Caucasian spices.

Traditionally, fatty lamb is used for chanakha, but it is also prepared with pork and chicken. In winter, some vegetables can be frozen (I'm talking about sweet peppers and eggplants) or canned (I'm talking about tomatoes). The ingredients for chanakha can be pre-fried or placed directly in pots raw.

Prepare the ingredients:

Place lard or pieces of lamb in the bottom of the pots, lard side down. Sprinkle with different spices to taste.

Add chopped onion and garlic.

Then layer pieces of vegetables: potatoes, carrots, eggplants.

Cover with tomato and pepper slices.

Salt and sprinkle with spices again.
Juiciness of vegetables, i.e. the juice released from them should be enough for stewing, but sometimes a little water is added, decide for yourself...

Cook lamb chanakhi in the oven at 180-200 degrees for at least 1.5 hours.
Serve the canakhi directly in the pots or transfer it to bowls.

Lamb chanahi is ready!

Bon appetit!

Cuisine, which includes young lamb meat and vegetables. It is especially worth noting that the technology for preparing such a lunch is quite simple. After all, lamb canakhi is prepared according to the “set it and forget it” principle. In other words, no additional or complex operations are required to create it. Moreover, you can make it not only on a gas stove, but also in an oven, and even in a slow cooker. It is the three presented methods that we will consider today.

How to cook lamb chanahi in a saucepan?

To create such a first course, you will need a small amount of simple and quite affordable ingredients, namely:

• fresh lamb (pulp) - 1 kg;
• large garlic - 2 cloves;
• fresh parsley and dill - ½ bunch each;
• aromatic spices, including table salt and ground allspice - add at your personal discretion;
• bitter white onion - 2 heads;
• refined vegetable oil - 1/3 cup;
• medium fresh carrots - 2 pcs.;
• small potatoes - 4 pcs.;
• red tomatoes - 2 pcs.

Preparing Ingredients

Chanakhi lamb soup turns out to be very nourishing, tasty and aromatic. Before preparing it, you must carefully process all purchased components. To do this, you need to take a piece of fresh lamb, wash it well and remove all the tough and inedible veins. Next, the meat should be chopped into small pieces. The same should be done with the following products: potatoes, tomatoes, onions and carrots. You also need to rinse the greens and chop them finely.

Heat treatment of the dish

To prepare lamb chanakha using a gas stove, take a pan with thick walls and a bottom, place the prepared meat product in it, season it with vegetable oil and fry the contents for 25 minutes. Next, you need to add chopped tomatoes, carrots and repeat the procedure, but until the vegetables are browned (about a quarter of an hour).

After frying all the ingredients, add 1.5-2 liters of ordinary drinking water, add aromatic spices, add shredded potatoes, bring everything to a boil and cook for another 20 minutes. After this time, you need to add chopped herbs and fresh garlic to the aromatic broth, and then boil again and remove from the stove. ready!

Traditional lamb chanakhi in pots

To prepare such a flavorful lunch you will need:

• fatty lamb (pulp only) - 600 g;
• large potato tubers - 7 pcs.;
• fresh red tomatoes - 4 pcs.;
• small young eggplants - 2 pcs.;
• fresh carrots - 3 pcs.;
• large onions - 3 pcs.;
• large fresh garlic - 3 cloves;
• laurel leaves, fine salt, ground red pepper and herbs - add to taste and personal discretion.

Product processing

Ingredients must be processed before placing into foods. To do this, you need to wash the lamb and chop it into small pieces. Next, you need to peel and cut potato tubers, fresh red tomatoes, young eggplants, carrots and onions into large cubes. You should also finely chop the greens.

The process of forming and heat treatment of the dish

To prepare lamb chanahi in the oven, you can use a regular baking dish, but it is better to prepare several. On their bottom, you need to lay out all the previously processed ingredients in layers in the following order: shredded fatty meat, potato tubers, young eggplants, onions, carrots and tomatoes . You also need to place a bay leaf in each serving bowl, add a little grated garlic and add aromatic spices. In addition, to prevent this dish from burning, it is recommended to pour a little drinking water, about ½ cup, into the pot. After all the steps taken, the dishes with the contents must be placed and kept in it for 60-80 minutes.

3. How to cook canakhi in a slow cooker?

For this modern method of preparing Georgian dishes, you will need the following components:

• lamb - 550 g;
• fresh red tomatoes - 3 pcs.;
• large onion - 1 pc.;
• large potato tubers - 6 pcs.;
• medium-sized eggplant - 1 pc.;
• large bell pepper - 1 pc.;
• garlic cloves - 4 pcs.;
• butter - 50 g (for frying);
• sea ​​salt, ground allspice - add to taste;
• greens (parsley, basil, dill, cilantro) - a little.

Food preparation

Lamb Chanakhi takes relatively little time to prepare in a slow cooker. But before you place all the ingredients in the bowl of the device, they should be well processed. To do this, you need to wash and cut the meat product into large pieces. Following this, it is also necessary to process tomatoes, onions, potato tubers, eggplant and bell peppers.

Heat treatment in a modern kitchen device

After the products are prepared, you need to place pieces of lamb, onions, tomatoes, carrots and butter in the multicooker container. Next, the ingredients must be seasoned with aromatic spices and fried in baking mode until the first blush appears (after about 25-35 minutes). After the specified time has passed, you need to alternately add bell peppers, eggplants and potatoes to the meat component and vegetables, which also need to be sprinkled with spices and fresh herbs. To prevent this Georgian dish from burning, it is recommended to add a little drinking water to it, then close the lid of the device and set the stewing program for 80 minutes.

When the multicooker beeps, add grated or chopped garlic cloves to the ingredients, mix everything well and set the baking program for 10 minutes.

How to properly serve a Georgian dish at the table?

This lunch should be served exclusively hot, along with fresh herbs and rye flatbread. You can also serve chanakha with rich sour cream or spicy homemade sauce made from tomatoes.

Lamb Chanakhi, the recipe for which we will tell you, is a Georgian meat dish in pots. Hearty meat and aromatic vegetables with gravy can serve as both the first and second courses. Prepare lamb canakhi, the recipe is traditional and a nutritious dinner that will warm your family on a cold winter evening.

Chanakhi recipe

Chanakhi is with vegetables in portioned clay pots. This hearty, hot and aromatic dish simmers in the oven (or oven) for a long time, making the meat very juicy and revealing all its taste and aroma. There are different recipes for chanakha, in which the ingredients may vary depending on what the housewife has on hand at the moment. Usually potatoes, beans, tomatoes, sweet peppers and eggplants are added to the meat. Be sure to add a lot of chopped greens, especially cilantro. Spices you can use are suneli hops, dried barberry, coriander and tarragon. But the main ingredient of chanakha is lamb or young lamb meat. It should be a piece on the bone with a little fat for juiciness. If there is no fat on the meat, add finely chopped fat tail fat to the dish. You can get the best quality by visiting the T-Bone online meat store, or at the Capital Market in the official store.

Particular attention should be paid to the dishes. Prepare lamb canakhi should be served in portioned clay pots for baking. They hold the temperature perfectly and allow the dish to simmer in its own juices. If you want more gravy, add a little more water to the pots. It will turn into a fragrant broth and the finished dish will look more like a thick soup.

Traditional lamb chanahi recipe

To prepare lamb chanahi, a traditional recipe, we recommend grain-fed. This is a cut with a fairly large number of connective tissues, which, with prolonged heat treatment, soften and give an amazing fat. You can buy marbled beef, as well as lamb meat, by visiting the T-Bone online meat store.

For chanakhi, peel and cut the potatoes into medium cubes, de-seed and chop the bell pepper, coarsely chop the eggplant, cut the lamb into portions. Place some potatoes in each pot, then lamb, top with eggplant, sweet peppers, finely chopped fat tail fat and onion half rings. Salt, pepper, generously sprinkle with finely chopped herbs, garlic and pour in a small amount of water. Add Georgian spices, such as barberry and coriander, and cover tightly with a lid.

Place in an oven preheated to 200°C for an hour, then reduce the temperature to 170°C and cook for about another hour and a half. 15 minutes before cooking, remove the lids from the pots and add the chopped tomato. Serve lamb canakhi, traditional recipe, with fresh pita bread. Bon appetit!