Chanakhi - Georgian stew with vegetables. Chanakhi from lamb. Chanakhi from lamb in pots. Lamb chanakhi soup Mutton chanakhi soup

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 cooked from lamb, in clay pots, in the oven. Unfortunately, in our time it is difficult to cook real vats in pots, because, firstly, not everyone has an oven, and secondly, it is difficult to buy fresh lamb in a supermarket. But it's not a problem. There are many options for the dish: with mushrooms, eggplant, beans. Lamb is replaced with veal, pork and even poultry. In any interpretation, the soup turns out to be rich and incredibly tasty.

The classic Georgian lamb chanakhi recipe is exactly the original Georgian soup that everyone likes. To prepare it, you need to devote a little time to the kitchen, but believe me, it's worth it.

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

Cooking:

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

1. We rub the carrots, chop the onion into cubes, squeeze the garlic with a garlic press, and cut the rest of the ingredients into cubes.
2. We put all the products in turn in the prepared pots, except garlic: meat, potatoes, vegetables. Season every second layer. We pour water.
3. We place the pots in an oven preheated to 180 C for two hours. When half cooked, throw garlic and, if desired, greens. Georgian chanakhi are ready to eat.

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

Components:

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

Cooking:

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

The recipe with pork is used most often, because this meat is more common in our area, it is easy to purchase it. The soup will be very rich thanks to fatty meat, and when you cook it according to this recipe, you will be surprised at the combination of a palette of flavors.

Components:

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

Cooking:

1. We cut pork and potatoes into slices, three carrots with a grater, cut onions and peppers into small cubes.
2. Separately from each other, we pass meat, potatoes, and other vegetables with spices.
3. When the meat reaches half-cookedness, sprinkle with flour, and then pour in the tomato paste, if necessary - water, simmer for 5 minutes.
4. Put pork in tomato, potatoes, vegetables in pots. Cover with water, squeeze 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 chanakhi in pots in the oven, because the combination of peas and other ingredients is something new. Whatever it is, it's worth a try. There is no doubt that the soup will pleasantly surprise your family.

Components:

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

Cooking:

1. We cut the meat into cubes, put the first layer in pots. Then we throw a clove of garlic into each of them.
2. Onions and carrots are cut into circles, spread on meat, seasoned with spices.
3. The next layer is potato cubes, and the last layer is peas.
4. Fill it completely with water and send it to the oven preheated to 180 C for an hour.

Chicken step by step

Chicken meat is very tender, it can be eaten even by children. On the plus side, chicken cooks much faster than other types of meat, which makes it easier to cook in time. If you are going to cook, you can not worry, the soup will certainly appeal to both adults and children.

Components:

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

Cooking:

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

With beans and eggplant

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

Components:

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

Cooking:

1. We pass the pieces of meat over high heat so that a crust appears, put them in pots.
2. Grind vegetables, put in pots in this order: potatoes, onions, tomatoes, beans, eggplant. Do not forget to season with spices: salt, pepper, basil, coriander and others.
3. Fill with water, bake for 1 hour at 180 C.
4. Grind the garlic and chili, sprinkle the pots and bake for another 10 minutes.

With the addition of mushrooms

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

Components:

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

Cooking:

Three carrots, cut the onion into cubes, mushrooms into slices, the rest of the ingredients in the form of cubes.

Put meat, champignons, potatoes, and other vegetables into the prepared pots in turn. Season, fill with water.

We send the pots to the oven preheated to 180 C for two hours. Ten minutes before the end of the chanakhi cooking process, we throw garlic and, if desired, greens into each pot.

Each chanakhi recipe is worthy of your attention. The hostesses will definitely find from the presented options the soup that will appeal to everyone who tries the dish.

Chanakhi is a Georgian dish, which is meat stewed with vegetables. Steamed, juice-soaked and saturated with aromas, the ingredients form a real delicacy, which, in addition to its impeccable taste, will delight you with a bright, festive look. There are a lot of chanakhi recipes, but it is believed that this dish is best obtained in clay / ceramic pots.

This version of chanakhi is slightly different from the original, as it is adjusted to our realities and home-made products, but in general, the cooking technology is followed, and the finished dish turns out great! So, we choose fresh, seasonal eggplants and tomatoes, fragrant greens, beef or lamb pulp and start the process! We hope that our Georgian chanakhi recipe with a photo will help you cope with the task without difficulty!

Ingredients:

• beef (ideally lamb) - 500 g;
• bell pepper - 2 pcs.;
• eggplant - 2 pcs. (small);
• onions - 2-3 heads;
• potatoes - 3-4 pieces;
• garlic - 2-3 teeth;
• fresh tomatoes - 3-4 pcs.;
• fresh herbs (cilantro, basil, parsley, etc.) - a small bunch;
• salt, spices - to taste;
• vegetable oil (for frying) - 5-6 tbsp. spoons;
• butter (in the original tail fat) - about 50 g.

Chanakhi Georgian recipe with photo

How to cook chanakhi with beef

1. Eggplant cut into large pieces. Sprinkle with salt, stir and leave for 20-30 minutes, then rinse. This simple method will help remove eggplant bitterness.
   
2. Peeled onion heads cut into half rings.
   
3. After removing the stalks, seeds and partitions, cut the sweet peppers into large square pieces. It is advisable to choose fruits of different colors for cooking chanakhi, so that the finished dish turns out to be colorful and as appetizing as possible.
   
4. We cut the peeled potatoes into large slices - first cut the tubers in half, then divide each part into quarters.
   
5. Meat cut into pieces of medium size. Ideally, to prepare chanakhi, you need to use lamb and fat tail fat, but since we are preparing the dish at home, you can afford a slight deviation from the original recipe and use beef pulp.
   
6. Before sending to the pots, lightly fry the ingredients (you can skip this step if you wish). First, put eggplants in a hot frying pan with a small portion of vegetable oil. Stirring, keep on fire for a couple of minutes (until light golden).
   
7. Transfer the eggplant to another bowl. If necessary, add a little oil to the pan and fry a bright cut of sweet pepper (5 minutes will be enough).
   
8. Next, fry the potatoes until lightly browned.
   
9. After removing the potato wedges from the pan, sauté the onion. Do not forget to periodically stir the half rings to avoid burning them.
   
10. As soon as the onion slices lightly brown, transfer it to another bowl and fry the meat. It is advisable to put the beef in the pan in portions and cook in 2-3 passes - if you put all the pieces at once, a lot of moisture will be released, and the meat will no longer be fried, but stewed. Our task is to get a browned crust, but at the same time keep all the juice inside.
    

    How to cook chanakhi in Georgian pots

11. We will lay out the ingredients in layers (the recipe is designed for 4-5 pots). First, distribute the meat. Sprinkle with salt.
    
12. Next lay out the onion slices. Since we are preparing chanakhi with beef and do not use tail fat, we add a small piece of butter to each pot for juiciness.
    
13. Next, sort the eggplants. Salt at will.
    
14. Put the potatoes in the next layer and add a piece of butter again. Salt to taste.
    
15. Place sliced ​​bell peppers on potato wedges.
    
16. To prepare chanakhi in Georgian, we select ripe and juicy tomatoes as much as possible, cut into segments and add to the rest of the ingredients. Sprinkle lightly with salt.
    
17. We load finely chopped garlic and thickly sprinkle the contents of the pots with fresh herbs. You can use cilantro, basil, parsley, etc. The more greens, the more aromatic and appetizing the dish will be! If desired, add spices / seasonings, for example, ground coriander or adjika.
    
18. We cover the pots with a lid and send them to the oven preheated to 180 degrees for about an hour and a half (until the meat is soft). It is not necessary to add water to the containers, since due to juicy seasonal tomatoes and other vegetables, enough liquid is already formed. Serve the dish sprinkled with fresh herbs.
    

Chanakhi in Georgian in pots is ready! Enjoy your meal!

Description

Lamb chanakhi is a dish of Georgian cuisine, which is traditionally cooked in pots, and after that they are served at the table in them. They make a delicacy of meat with the addition of a large amount of vegetables, fresh herbs, aromatic spices and seasonings. Often, a classic dish is prepared for various celebrations or holidays, but such a dish is perfect for every day. It won't be difficult to prepare it. You don't have to spend hours at the stove. All you need is to chop the lamb into portions, cut vegetables and herbs, put everything in layers and put it in the oven to stew. As you can see, there is nothing complicated about this. Follow the step by step photos of our recipe and you will succeed.
From vegetables, use potatoes, carrots, eggplants, tomatoes, onions. And to enhance the flavor, add fragrant spices, such as dry adjika, suneli hops, red and black ground pepper. Fresh greens of cilantro and parsley will give the dish bright colors and freshness.
How to cook a classic Georgian lamb chanakhi in the oven at home? Check out the step-by-step recipe and photos below for more details.
Let's start cooking together!

Ingredients

Lamb chanakhi - recipe

We will start cooking by preparing all the necessary products. First, take the meat and rinse it under running water. Then pat dry with paper towels to absorb excess moisture. After that, cut the product into portioned pieces. Set aside. Take care of vegetables. Take carrots, potatoes, onions, bell peppers and peel them. Then rinse thoroughly. Cut the potatoes and eggplant into cubes, chop the carrots into strips, and chop the onion in an arbitrary way.

Wash the tomatoes and make cross cuts on them. Put in a bowl and pour over boiling water. Peel off the skin after 5 minutes. Grind with a blender until a homogeneous mass is formed.

Rinse fresh cilantro and parsley thoroughly and chop with a sharp kitchen knife.

Prepare the pots and put the chopped meat on the bottom.

Put the potatoes and eggplant in the next layer.

Put the onions and carrots on top of the vegetables. Sprinkle with black and red ground pepper, suneli hops, salt, dry adjika.

After that, spread the chopped tomatoes over the entire surface of the pot.

Chanakhi- a wonderful dish. Delicious, light but filling. Requires minimal preparation time and effort, and then puffs quietly on the stove without supervision, teasing with smells.

Options chanakhi a lot of. In portioned pots, with whole eggplant stuffed with tail fat. It can be cooked both in the oven and just on the stove. In the process of comparing recipes, it turned out that when cabbage is added to a dish, basma or dimlama is obtained. In this case, the pots are not used, and the eggplants are cut into pieces.

For the chanakha you will need:

• Mutton. Here is a spatula. Approximately 800 grams were used in a dish.
• Eggplant - here 3 pieces.
• Fatty fat.
• Onions - 4 small onions here.
• Potatoes - it's good to use small ones here, just for the sake of not needing to cut them. Potatoes in this dish are either laid in whole tubers, or, if the tubers are large, then they are cut into 2-3 parts.
• Tomatoes - 4-5 large enough. Since I have tomatoes from the garden, the balcony variety, i.e. tomatoes are slightly larger than cherry tomatoes, then I took about 20-25 pieces.
• Carrots - 3-4 pieces, depending on the size. Since my family treats carrots with coolness, I took a couple of small ones just to indicate its presence.
• Bulgarian pepper - 5-6 pieces.
• Garlic - 6-7 cloves.
• Salt.
• Black pepper, freshly ground.
• Greens. Here cilantro and parsley, in approximately equal proportions.

Step 1: Take eggplant.

The final aroma of the whole dish often depends on the ripeness and condition of this vegetable. Take an eggplant and weigh it in your hand. A ripe and good eggplant should be heavier than it looks visually. The skin should be smooth and shiny. Feel the eggplant with both hands. If you feel that in some places it is soft, most likely it is rotten inside. So, we take an eggplant, wash it, peel it with a knife and cut it on a cutting board cubes, about 3x3. Then we transfer them to a bowl and salt. Leave the diced eggplant in a bowl for 30 minutes to get rid of the bitterness. Next, pour the eggplants into a colander and rinse them with cold water, let the water drain and wring it out a little with your hands. The eggplant can be set aside.

Step 2: take the meat.

For chanakhi we take lamb meat. When choosing meat, you need to carefully examine it. It is especially important to check if the meat is frozen or not. This is done by pressing fingers on a piece. Then wait a while and look at the hole, if it filled with blood, then the carcass was most likely frozen. By the way, check that the meat is not sticky, this is a sign of its spoilage and unsuitability for food. We take lamb, wash it and dry it with a paper towel. Cut the meat on a cutting board small pieces (3x3).

Step 3: Take the tomatoes.

Rinse the tomatoes well under cold water and cut with a knife on a cutting board small cubes, about 2x2.

Step 4: take carrots.

My carrots, peel with a knife, rinse again and rub on a coarse grater.

Step 5: Take the bow.

Wash onions, peel, rinse again with water and grind knife on a cutting board.

Step 6: Take potatoes.

Wash potatoes thoroughly, peel and rinse again with water. Then cut into small pieces on a cutting board. cubes 2x2.

Step 7: Put the ingredients in a pot.

We take a clean pot. At the bottom of the pot lay out the lamb meat cut into small pieces. Salt it and pepper it. Then, a layer of diced potatoes, and eggplant on top of it. Next, chopped onions, grated carrots on a coarse grater. Lay out half of the chopped tomatoes last, add a little salt and pepper. If you want to make the dish thinner, add some water.

Step 8: Stew lamb with vegetables.

We put our pots with meat and vegetables in a cold oven. Simmer at temperature 180 degrees during 1.5 - 2 hours. 15 minutes before readiness, add the remaining chopped tomatoes, and chopped garlic with a knife, put the bay leaf. Chanakhi is ready!

Step 9: serve chanakhi.

Sprinkle the finished dish with finely chopped herbs. Serve hot in bowls. Enjoy your meal!

If you add a little white wine at the end of the chanakhi, it will give the dish an incomparable flavor.

Chanakhs are prepared in clay pots, cauldrons or any other dishes with a thick bottom. After all, this dish is not just boiled, it languishes over a small fire.

To prepare chanakhi, you can use spices such as parsley, cilantro, basil, black and red pepper.