Chashushuli in Georgian is a miracle, how tasty, laconic, satisfying and harmonious

Georgian cuisine recipes are always laconic, satisfying and harmonious. Dishes proven over centuries remain in demand in our time. Men had to work hard, so the food had to be nourishing and tasty.

Chashushuli is one of my favorite dishes of Georgian cuisine, translated as stewed meat. Well, really, what could be simpler, healthier and tastier than stewed beef with vegetables?

Even a beginner can handle this recipe, so without further ado, let’s start preparing Georgian-style chashushuli.

Beef - 350 g

Onions - 200 g

Tomatoes - 350 g

Bell pepper - 1-2 pcs.

Greens (basil, dill) - 30 g each

Butter - 30 g

Garlic - 3-4 cloves

Salt, spices - to taste

We will take the products according to the list. Meat - lean beef or veal. Let me make a reservation about spices. You can add Utskho-suneli, hops-suneli to your taste. If you like it spicier, add hot pepper. In some versions of the dish, dry or prepared adjika is added. In any case, the choice is yours. I used a little dried chili pepper, it's just enough heat for me. Of the herbs, be sure to use basil, and the rest of the herbs - again to your taste; cilantro, parsley, and dill are good options.

We wash the meat, dry it and cut it into medium pieces. If you find any hard veins, remove them.

Place the meat in a cauldron or saucepan with a thick bottom and pour in enough water to just cover the pieces.

Bring to a boil over high heat, skim off the foam, then cook the beef over medium heat for about 40 minutes until the meat is cooked. During this time, the water will almost completely evaporate. If you get tough beef, add water and cook some more. 30 minutes was enough for me.

While the meat is cooking, chop the onion. There should be a lot of onion, but don’t be alarmed, there won’t be any pieces left at the end of cooking. If you like the onion to be felt in the dish, cut it not finely, but into feathers, along the onion. In general, the more onions and tomatoes in chashushuli, the tastier the dish will be.

Add butter to the beef; it is very harmonious in this dish.

Immediately add the chopped onion.

Cover the pan with a lid and simmer the beef and onions until the liquid has completely evaporated and even fry a little. At this time you need to salt the dish and add spices.

While the beef and onions are cooking, cut the peppers into medium pieces.

Cut the tomatoes and pour boiling water over them to remove the skin.

Chop the tomatoes coarsely. Garlic - small or medium pieces.

Add peppers, garlic and tomatoes to the meat. If the meat is already almost dry, add a little water until the tomatoes release their juice. Cover the pan with a lid and simmer the chashushuli over medium heat, stirring occasionally, for 10-15 minutes.

Wash and chop the greens too, add to the pan. Cover with a lid and simmer for another 5 minutes so that the greens impart flavor and aroma to the entire dish.

Georgian Chashushuli is ready! A fragrant, satisfying, very tasty dish will appeal not only to men. Traditionally in Georgia they do not use side dishes, but you can, of course, serve chashushuli with potatoes or rice. Be sure to add more fresh herbs. Miracle, how delicious!

Enjoy treating your loved ones to this wonderful Georgian dish! Prepare for your health!

• If you are preparing chashushuli for the first time, please note that the dish must be semi-liquid so that there is somewhere to dip the bread.
• Adjust the spiciness of the dish to your taste by adding chili pepper or more garlic.
• Be sure to use basil as an herb; it goes great with meat.

Meat is the main dish of every feast. Its energetic qualities are known to everyone. It is difficult to imagine the life of an ordinary person without the use of such a protein product in the daily diet. It is presented to guests in the form of cutlets, rolls, meatballs and other delicacies. When it comes to cooking meat, no one can compare with the Georgians. It occupies a place of honor in Georgian cuisine, which is famous for thousands of Georgian meat recipes in the oven, on a frying pan and on the grill. The most popular methods of cooking meat in Georgian are presented in this article.

Pork in lemon-honey sauce

The familiar cutlets and chops will fade into the background when your guests and family members try this dish. Georgian meat with honey in the oven is quite simple to prepare, but will not go without praise from tasters.

To prepare this meat you need:

• pork – 500 gr;
• lemon – 1 pc.;
• honey – 10 g;
• chili sauce – 1 tbsp;
• sour cream – 3 tbsp;
• dill – 1 bunch;
• parsley – 1 bunch;
• basil – 2 bunches;
• cilantro - to taste;
• dry rosemary – 1 tsp.
• dry thyme – 1 tsp;
• salt – 5 grams;
• pepper – 2 gr.

How to cook

• The pork must be washed, dried, cut into large pieces and placed in a deep pan. Add salt, pepper, rosemary and thyme to it.

Advice! If you choose which part of the carcass to cook, it is better to give preference to pork tenderloin with small layers of fat. This way the meat will be juicy and elastic.

• Lemon juice is squeezed out and added to the meat.
• 1 tbsp is also sent there. honey and chili sauce or any other hot sauce of your choice.
• Basil, dill and parsley are washed, dried, finely chopped and added to the meat.

Advice! There is no need to spare greens, there should be a lot of them.

• Stir and leave to marinate for 8-10 hours in a cool, dark place.
• After the meat is well marinated, sour cream is added to it.
• Before cooking, place it in a baking dish and cover with foil.
• Place in an oven preheated to 180 degrees and bake for 20 minutes. Then remove the foil and leave for another 10 minutes.

Cooked pork in Georgian style is served with any side dish and red wine. Such tender meat with an island-sweet aftertaste will please even the most sophisticated gourmet.

Georgian meat with nuts

This dish can be prepared both in the oven and in a frying pan. If guests are already on the doorstep, and the treat needs to be prepared quickly, Georgian beef will be an excellent solution to surprise your friends and spend a minimum of time on it.

Products

The list of required ingredients is accessible and small. To prepare the stew you need:

• Beef - 1 kg;
• Butter - 200 g;
• Khmeli-suneli - 5 g;
• Parsley, dill, green onions - 1 bunch each;
• Nuts - 200 gr;
• Salt and pepper to taste.

Cooking method

1. The meat is cut into pieces. Their size depends on the wishes of the cook.
2. Melt butter in a frying pan and fry for 3 minutes over high heat.
3. The water is drained and simmered until done under the lid.
4. Add seasonings and chopped nuts and cook for another 5 minutes.
5. Just before serving, sprinkle with finely chopped herbs.

This dish will delight guests with its aroma and unique taste. And the page of the chef who blogs on social networks will be decorated with a photo of a dish, the recipe of which will be asked by all subscribers.

Advice! In order for the meat to break down into fibers, it must be stewed for about an hour over low heat. For medium roasting, 30 minutes is enough.

Ostry

Ostri is a veal dish with the addition of a lot of herbs and hot spices. Its other name is veal in Georgian. It is prepared for all Georgian feasts, anniversaries, weddings and served in restaurants as a national dish. It also often appears on tables during an ordinary daily meal, dinner or lunch.

Components

During cooking, they use ingredients available to every housewife:

• Veal - 1 kg;
• Butter - 150 grams;
• Onions – 4 pcs.;
• Tomatoes – 5 pcs.;
• Pickled cucumbers – 250 grams;
• Basil – 10 g;
• Cilantro – 5 grams;
• Ground red pepper – 1 tbsp;
• Tomato paste – 10 g;
• Garlic – 10 grams;
• Parsley – 1 bunch;
• Bay leaf – 5 pcs.;
• Salt - to taste.

Cooking method

1. The meat is cut into small pieces, placed in a saucepan, a bay leaf is added, 300 ml of water is added and simmered over low heat for about two hours, stirring occasionally.
2. When ready, pour the broth into a separate container; you will need it later.
3. Add butter, salt, finely chopped onion to the veal, fry for 10 minutes and stir regularly.
4. Tomatoes are doused with boiling water and peeled, cut into cubes and sent to simmer with the meat for another 5 minutes.
5. Garlic, passed through a press, is added to meat and vegetables along with coriander and tomato paste.
6. Pour in the spicy ingredients and meat broth, mix and leave on the fire for another 5 minutes.
7. Place finely chopped herbs into the pan and stir.
8. Pickled cucumbers are cut into cubes and added to the dish, cooking for another 5 minutes, stirring constantly.
9. Leave the pan on the stove for another 20 minutes to allow the meat to cook.
10. The finished dish is laid out into portions and served to the table.

Advice! To beautifully serve spicy meat in Georgian style, it is sprinkled with herbs before serving.

Among all the variety of products, Georgian veal goes harmoniously with vegetable side dishes and real Georgian wine.

Georgian meat is a dish that will help present the culinary abilities of every housewife or professional restaurant chef only from the positive side. The taste of such a treat will not leave any guest indifferent. Its recipes are very popular all over the world. Meat prepared according to this recipe is served either separately or with a side dish. Of all the vegetable abundance, potatoes are the priority as a side dish. When cooking, eggplants, tomatoes, onions and many others are most often used. Georgian dishes, in which meat is the main component, will decorate the table for any holiday or a simple family dinner.

Chashushuli – beef stew in its own juice (without adding water) with vegetables. A distinctive feature of this dish is its spiciness, which is ensured by the addition of ground red or hot capsicum. Cooking the meat with prep takes about two hours, but the results are worth it.

Recipe for Chashushuli, Georgian spicy beef

Dish: Main course

Cuisine: Georgian

Cooking time: 2 minutes

Total time: 2 minutes

Ingredients

• 800 g beef
• 3-4 pcs. tomato
• 2-3 pcs. bulb onions
• 1 PC. sweet bell pepper
• 2 cloves garlic
• 30 ml vegetable oil
• 100 g parsley or cilantro
• 1 tsp. adjika
• 1 tsp. khmeli-suneli
• 1 tsp. red pepper
• salt

Step-by-step recipe with photos

How to cook Chashushuli in Georgian

We remove the beef from the veins and chaff and cut it into small pieces of the same size. Chop the onion (cut into cubes or half rings - whichever you prefer).

Mix meat with onions, add sunflower oil. Mix everything thoroughly with your hands and leave to marinate for at least 40 minutes.

Heat a cauldron or thick-walled pan on the fire. Place pieces of beef soaked in onion juice, add salt, season with half the spices and fry on all sides.

Grind the garlic, herbs and bell pepper - all this will be needed later.

After the liquid from the meat has evaporated, add chopped garlic and simmer for 7 minutes.

Chop the tomatoes. It is better to cut them into cubes or slices. If desired, you can use a blender.

Add tomatoes to the meat and add a little more salt. Cover the cauldron with a lid and simmer over low heat for 35 minutes.

Add chopped herbs and bell peppers, remaining spices to the cauldron, simmer for 10 minutes.

Remove the cauldron from the heat and leave the finished dish covered for another 15 minutes.

Chashushuli can be served either on its own or with a side dish.

Bon appetit!

It turns out incredibly tasty. If you love baked meat in the oven, be sure to take note of this recipe. Georgian meat is baked in the oven in the form of small pieces, marinated in a marinade based on sour cream, spices and honey.

Thanks to this unusual spicy and sweet and sour marinade, the meat turns out juicy and very tender in taste. It is worth noting that there are no strict criteria for using one or another type for this recipe. You can take chicken, pork, beef, lamb. Today I want to show you how to prepare Georgian meat step by step with photos with honey and lemon.

This recipe will use pork, but you can use any other meat. But it is advisable not to change the composition of the Georgian meat marinade, because it meets all the features of national Georgian cuisine - it has a bright aroma due to a large number of spices and a sweet and sour spicy taste. Having tasted Georgian meat with honey in the oven in sour cream sauce, you will forever remember this delicious taste of meat.

For the sake of fairness, it is worth noting that recipes for Georgian meat in the oven are not limited to the recipe below based on sour cream marinade. Georgian meat is baked in the oven in pomegranate sauce, ginger-lemon sauce, with vegetables - potatoes, eggplants, zucchini, walnuts, in pots, beans.

It is worth noting that Georgian meat recipes include such well-known Georgian dishes around the world as chakhokhbili, chashushuli.

Ingredients:

• Sour cream 20% fat - 1 cup,
• Pork tenderloin - 500-600 gr.,
• Half a lemon
• Tomato sauce - 3 tbsp. spoons,
• Garlic - 2-3 cloves,
• Spices: suneli hops, turmeric, paprika,
• Onions - 1 pc.,
• Honey - 1 teaspoon,
• Basil - 5 gr.,
• Parsley - 5 gr.,
• Salt - to taste

Georgian meat in the oven - recipe

The first step is to prepare the sauce for roasting pork in the oven. Pour sour cream into a bowl.

Add tomato sauce.

Squeeze the juice of half a lemon into the sour cream, thanks to which the sauce will acquire subtle citrus notes.

The marinade for roasting Georgian meat in the oven must be prepared with the addition of a large amount of spices. Various types of pepper are widely used, in particular paprika, dried herbs - savory, basil, thyme, rosemary, dill, parsley, cumin. Turmeric and ginger are often added to marinades. An important spice in Georgian cuisine is khmeli-suneli. This seasoning, consisting of a bouquet of spices, gives meat dishes a delicious aroma.

So, I add suneli hops, turmeric, and paprika to the meat marinade. Wash and finely chop the parsley and basil.

Place the chopped herbs in a bowl with the marinade.

Since this sauce for baking Georgian-style meat in the oven is prepared on the basis of sour cream, lemon juice and tomato sauce, which are characterized by sourness, honey is added to the Georgian-style meat marinade to smooth out the sour taste of the sauce. Honey can be of any type, the main thing is that it is natural and liquid, otherwise it will be difficult to stir it into the sauce.

Stir the Georgian meat marinade.

Squeeze the garlic into it through a press.

Add salt to taste.

Stir again. Add onions cut into quarters. Now it can be considered ready.

Let's start with the meat. The piece of meat should be washed and dried by blotting it with paper napkins or a towel. To bake meat in Georgian style, you can use both pork tenderloin without lard, and brisket or meat containing. During baking, the lard will melt and the meat will turn out juicy. Cut the pork into pieces approximately the size of a shish kebab. Thick and coarse veins must be cut off.

Pour the sour cream marinade over the meat. Mix with your hands.

Cover the bowl with marinated meat with a lid, plate or cling film and refrigerate for 1-2 hours. Ideally, the meat should sit for more than 5 hours, so it’s best to let it sit in the refrigerator overnight and bake it in the morning.

If you are preparing Georgian meat from chicken, then marinating it will only take 1 hour, while when marinating lamb, pork or beef, the marinating time increases to several hours. Place the marinated pork in a baking dish. Heat the oven to 180C.

Bake Georgian meat in the oven for about 30 minutes. By the way, while the meat is frying, at the same time you can bake country-style potatoes or sleeved potatoes in the oven. This way you will immediately have an additional side dish. Do not turn the pieces of meat during baking. Before removing the pan with meat from the oven, it is recommended to check its readiness. Prick a piece of pork with a knife. Clear juice should come out of it, which will indicate the meat is ready.

Georgian meat in the oven. Photo

step by step recipe with photos

There are many ways to cook meat. Every housewife must have a couple in her arsenal.

Today we are preparing tender beef with vegetables in Georgian style. We will stew the meat. This cooking method is best suited for beef. After all, such meat itself is quite tough and requires long-term heat treatment. Then it turns out tender and very tasty. This recipe is also attractive because it has a very low amount of calories, which means those who like a slim figure don’t have to worry.

In Georgia, this dish is called chashushuli (spicy). Therefore, we will focus on spices.

Ingredients

• beef – 400 g
• soy sauce – 1 tbsp. l.
• onions – 4 pcs.
• red bell pepper – 1 pc.
• carrots – 1 pc.
• spices to taste

Preparation

1. Rinse the beef in cold water and dry with a paper towel. Cut the meat into medium-sized cubes, transfer to a hot frying pan with sunflower oil and fry, stirring frequently.

2. First, the beef is fried to ensure that the inside remains tender. The cooking process lasts about 10 minutes.

3. Now you need to peel the onions and carrots. Grate the vegetables accordingly on a grater with large holes and cut into medium cubes.

4. When the beef begins to brown, add the prepared onions and carrots. Fry everything together.

5. Clean the bell pepper, remove the seed capsule and rinse in cold water. Cut into small cubes or strips.

6. When the onions and carrots take on the beautiful appearance of fried vegetables, add bell pepper. Mix well and continue to simmer.

7. Finely chop the dill.

8. To prepare beef in Georgian, the main trump card will be spices for meat, which necessarily includes suneli hops and dry adjika. In addition, take salt and pepper.

9. When the main ingredients are already in the pan, season them with salt, ground pepper, and spices. Stir and add chopped dill. Important: you don’t need a lot of salt, as soy sauce will be added to the dish.