The son rested in Georgia, prepared a fragrant bowl for his mother and invited him to dinner to tell about the trip. Bashny.Net

Georgian cuisine has a huge number of stunning dishes that combine taste, smell, saturation and ease of preparation. No wonder in the CIS this cuisine remains so popular. But some recipes for one reason or another have not gained fame in our region, and very in vain. Meet me, present to your attention. Georgian-style! A real pleasure for all meat lovers.



Our version of this recipe is somewhat different from its canonical execution. But not much. The fact is that we decided to tell you how the bowls will look with the addition of some new ingredients and spices. So to speak, a masterpiece brought to perfection. Serve only hot. It's worth it.

Cashushuli in Georgian Ingredients

• 1kg beef
• 1kg tomato
• 500g onions
• 500g Bulgarian pepper
• 50g cilantro
• 50g parsley
• 4 teeth. garlic
• 3 tbsp tomato paste
• 1 tsp Utzho Suneli
• 1 tsp ground coriander seeds
• 2 tsp sweet or smoked paprika
• 1 tsp spicy pepper flakes
• 2 tsp dry ajiki
• vegetable-oil
• salt

Preparation

1. Despite the fact that the dish originated from Georgia, the meat component in it is always beef. The thing is that for stewing you can use the cheapest parts of the carcass even with veins, and they will turn out tasty. Cut the beef into small pieces and marinate in dry ajik. A couple of hours should be enough. Then pour all the meat into a hot pan. We need a medium fire and a top cover.
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2. Then we cut onions and Bulgarian pepper. Pepper can be laced with medium straw, and onions are completely arbitrary. Who does not like the onion, you can cut smaller, it will not feel at all. Meat, meanwhile, can be stewed without a lid and just wait until the moisture that appears begins to evaporate. After 5 minutes, add sliced vegetables. Cover with a lid and medium fire.
   
   
   
3. Put fresh tomatoes in boiling water. In a minute, we take them out and skin them. Now, with our hands or potato pressurizer, we turn tomatoes into mashed potatoes. Meat has already made friends with vegetables. It's time to add to it tomato paste, and in 3 minutes our mashed tomatoes. The look and smell will be great, you'll see. By the way, you can now pour out all the spices that are in the recipe. 15 minutes.
   
   
   
4. Cut the greens and garlic. Both are small. Half of the resulting mass is added to the dish, stirred and give it 5 minutes of time under the lid. Turn off the gas and add the second half of the fragrant additive. Stir, enjoy the smell and serve on the table! There is no time to wait, cups should be used hot.
   
   
   

In restaurants, such tasty food is served in a well-heated frying pan "ketzi". Due to the fact that it is made of red clay, its surface perfectly keeps the temperature. The cups will not cool for a long time, but they will not burn. Serve this dish with lavash, less often with vegetables on the grill. But never with rice or potatoes.



Since the dish is Georgian, decorating it with greens alone would be sacrilege. So we cut the pomegranate, take out about a third of the seeds and scatter them all over the surface of the dish. Now it looks finished. Take the time to prepare this tale and eat it in the company of good friends and in high spirits. Bon appetit!

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It tastes incredible! There is always something to see on YouTube.