delicious Georgian dish! You can cook both on the stove in a cauldron, and in the oven in portioned pots. The preparation itself is quite simple: cut everything and put it in layers, and the result will be excellent!
The main ingredient in chanakhi is not meat, but eggplant. Eggplants do not need any preparation - they are not fried, salted, peeled or soaked. Eggplant according to the recipe in vats is added fresh, chopped rather large. It is due to this that chanakhi gets a peculiar tart taste that cannot be confused with any other meat dish.
- Chicken meat - 500 gr;
- eggplant - 2 pcs;
- onion - 2 large onions;
- ripe tomatoes - 3-4 pcs;
- potatoes - 500 gr;
- water - 1 glass;
- salt - to taste;
- ground black pepper - 1.5-2 teaspoons;
- red ground pepper - a pinch;
- fresh herbs cilantro or parsley - 2 large bunches.
You can choose chicken meat according to your taste - take a breast or more fatty meat from the thighs or drumsticks. Of course, all the bones need to be cut out, only the pulp, cut into portions, is added to the vats.
We cut all the vegetables for chanakhi coarsely. Peel the onion and cut into half rings. You may need more onions; when chopped, it should cover the bottom of the dish with a thick layer.
Cut the eggplant into fairly large cubes or cut the circles in half.
At the bottom of the cauldron, pour the chopped onion. Salt it a little, sprinkle with black and red ground pepper.
Lay out the pieces in the next layer. chicken meat. Be sure to salt and generously sprinkle with black pepper. It is desirable that the pepper was freshly ground, fragrant.
Put the potatoes on the meat, peeled and chopped large pieces. For chicken chanakhi, choose starchy potatoes so that ready-made potatoes turned out crumbly. This layer also needs to be salted and peppered.
Cover the potatoes with a layer of diced eggplant. Salt, pepper.
The top layer is made from tomatoes with dense pulp. Tomatoes can be cut into rings or slices, slices. Salt, pepper a little.
Pour vegetables and meat with a glass of boiling water. We put the vats on a small fire, bring to a boil. We taste for salt, if necessary - add salt. Cover with a lid and put in the oven for an hour. If you cook on the stove, the cooking time increases to 1.5 hours, you need to cook chanakhi according to this recipe on a very slow fire. The temperature in the oven is about 170 degrees.
When the dish is ready, do not immediately lay out on plates, but let it brew a little. We cut a lot of fresh cilantro or parsley and sprinkle the finished byudeau with herbs when serving. Shortly before the end of cooking, you can add bay leaves and a few cloves of garlic to the vats, the dish will turn out even more aromatic. Chanakhi is always served hot, with homemade bread, herbs and hot peppers.
Chanakhi is the most common dish Georgian cuisine which has become extremely popular all over the world. IN classic version, soup is prepared 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.
Components:
- 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.
- 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.
- We put all the products in turn in the prepared pots, except garlic: meat, potatoes, vegetables. Season every second layer. We pour water.
- 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.
How to cook with beef
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:
- Saute meat until golden brown, postpone.
- We also saute carrots, onions, tomatoes. Add adjika, fill with water, simmer.
- We put beef in pots, then vegetables, potatoes in cubes, seasonings, fill it completely with water.
- We put in an oven preheated to 180 C for an hour and a half. Before serving, add crushed garlic.
Cooking with pork
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:
- We cut pork and potatoes into slices, three carrots with a grater, cut onions and peppers into small cubes.
- Separately from each other, we pass meat, potatoes, and other vegetables with spices.
- When the meat reaches half-cookedness, sprinkle with flour, and then pour in the tomato paste, if necessary, water, simmer for 5 minutes.
- Put pork in tomato, potatoes, vegetables in pots. Cover with water, squeeze the garlic.
- 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:
- We cut the meat into cubes, put the first layer in pots. Then we throw a clove of garlic into each of them.
- Onions and carrots are cut into circles, spread on meat, seasoned with spices.
- The next layer is potato cubes, and the last layer is peas.
- 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:
- Cut chicken and potatoes into pieces, place in pots.
- We pass the vegetables, cover them with meat and potatoes, do not forget about spices.
- Fill with boiling water, bake for no more than an hour at 180 C. The chicken cooks much faster.
- 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:
- We pass the pieces of meat over high heat so that a crust appears, put them in pots.
- 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.
- Fill with water, bake for 1 hour at 180 C.
- 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, onions cut 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 very tasty dish Georgian cuisine, which is lamb stewed with vegetables in a clay pot. Both meat and vegetables are pre-fried, stacked in layers and baked in the oven in own juice. You don’t need to watch the dish, mix it: you put the ingredients together and you can do other things.
There are many variations of this dish, in which, depending on tastes, the ingredients vary: chickpeas, beans, mushrooms, hard cheese and even the meat of other animals.
To cook chanakhi in pots in the oven, you need to prepare the products according to the list.
Wash lamb and cut into small pieces. Do not trim existing fat. It must be left for the juiciness of the dish.
In a well-heated frying pan, first put a few pieces fat down. When it is a little warmed up - lay out the rest of the meat. Fry until nice golden brown.
Peel the onion and cut into thin half rings.
Cut the peeled carrots into small sticks. Fry vegetables in lamb fat until soft.
Wash the eggplant, cut into half rings.
Fry until golden brown.
Tomatoes are also cut into thin half rings.
Peel potatoes and cut into 4-6 pieces. Fry until golden brown.
Put all prepared ingredients in layers in pots: the first layer is meat. It must be salted and seasoned with spices. Behind him put onions with carrots.
Then lay out the fried potatoes. Add salt and spices to taste.
The next layer is eggplant.
Behind them are tomatoes. Put chopped greens on top.
Cover the pots with lids and send to the oven. Bake vats in pots at 180 degrees for 1 hour.
Stir gently before serving and serve hot.
Bon Appetit. Cook with love.
Cooking:
From the listed products you will get 6 pots with a capacity of 800 ml. To prepare chanakhi, peel and cut small potatoes. Put the chopped potatoes in the bottom of the pots.
Cut the onion into small cubes.
Cut or grate the carrot into thin strips.
Remove the seeds from the bell pepper and also cut into strips.
Mix the carrots, onions and peppers in one bowl and place the vegetable mixture in the pots on top of the potato layer.
cut chicken fillet in small pieces.
Fry the meat in a small amount of vegetable oil, salt to taste. Lay the meat in the pots on top of the vegetable layer.
Cut the tomatoes into small pieces and lay them on top of the chicken.
Cut mushrooms into slices.
Saute the mushrooms vegetable oil salt to taste. Arrange the mushrooms in the pots on top of the tomato layer.
Add 0.5 tsp to each pot. salt, pepper and pour water so that it barely reaches the mushroom layer. Put the pots in the oven on a baking sheet. Cook at 200* 50 min.
Chanakhi is thick meat soup or stew hearty meal from Georgian cuisine. The composition of chanakhi is very simple: meat, vegetables, spices; the method of preparation is unpretentious: put on fire or in the oven and forget for several hours. However, the result is always such that it is impossible to resist this dish. Chanakhi surprises with its rich taste and aroma, perfectly saturates, replacing the first, second, and appetizers. This dish simply cannot fail even the most inexperienced hostess. What is the secret of chanakhi? "Culinary Eden" will gladly tell you how to cook this dish and share the best recipes chanakhi in pots - in them this dish turns out to be especially tasty.
What are chanakhs made from?
The main component of chanakhi is the meat of a young lamb, which is fried in tail fat or fat cut from meat. Ribs are ideal, the meat on which is tender and there is enough fat. In the absence of lamb fat, or if a lighter, “dietary” version of the dish is required, lean meat and vegetable oil can be used. In Georgia, it is not customary to take other meat for chanakhi, except for lamb, but this dish has long been a public property, and nothing will stop us from cooking chanakhi with beef, pork or dietary turkey.
The vegetable part of chanakhi can be found in the bins of any family - potatoes, onions, garlic, tomatoes, eggplants and, maybe, green or white beans. Eggplants for chanakhi are better to take small and round ones - there is no bitterness in them. Carrots are rarely used in traditional Georgian chanakhi. fresh tomatoes it is permissible to replace with tomato paste only as a last resort. White beans for chanakhi, it is cooked separately, green beans are taken raw. The role of potatoes was once played by chestnuts, and in some regions of Georgia they continue to be used. Chanakhi with chestnuts is especially fragrant and has a sweet aftertaste.
The soul of the dish is spices and aromatic herbs. In the chanakhi, bay leaves, garlic, red and black pepper familiar to us are side by side with typical Georgian spices: coriander, suneli hops, marjoram, raikhon (dried purple basil). Many housewives add fiery-sharp homemade adjika. Fresh herbs are required in large quantities: cilantro, parsley, celery, basil, green onions, kondari (savory).
What is chanakhi cooked in
Traditionally, a large clay pot with a capacity of 3-4 liters is considered the best dish for making chanakhi. It languishes in the oven for a long time, allowing the aromas and flavors of the ingredients to be preserved and mixed. Such a pot is served on the table, where vats are laid out (or poured) on plates. Chanakhi is eaten hot with fresh flatbread.
In camping conditions or in the summer in the courtyard of the house, chanakhs are cooked on an open fire in a large cauldron or cauldron. At the same time, an appetizing smell spreads over the entire district, giving a sign that you can visit.
In the conditions of city apartments, it is best to cook chanakhi not on the stove, but in the oven in a large thick-walled container, and even better - in portioned pots, and serve them in them. This method is also convenient in that you can prepare a few extra pots in reserve, and do not have to worry about dinner the next day.
How chanakhi is prepared
Although the principle of making chanakhi is very simple, there are two options for it. In the first, the prepared ingredients are laid in layers in a container for stewing or baking, starting with meat, seasoned with spices and herbs and sent to the stove or oven over medium heat. You do not need to add water - there are enough juices in vegetables and herbs to soften the meat. However, some housewives play it safe and add a little water or broth to the vats. You can also use tomato juice or white wine for taste.
The variant of chanakhi is more complicated and tastier, it provides a little more operations. Each ingredient is lightly fried separately in lamb fat or butter and placed in a container for subsequent stewing or baking. fried eggplant give the dish a very special taste and allow you to reduce the amount of meat. You can combine two options: fry the meat until golden brown, and put the rest of the components raw.
For a festive version of chanakhi, eggplants can not only be fried, but also stuffed with pieces of bacon and meat or stuffed with herbs and garlic, cut along.
Chanakhi recipes in pots
Chanakhi in a hurry
Ingredients:
30 g lamb fat or 20 g butter,
300 g young lamb,
1 onion
1 eggplant
1 tomato
1 sweet pepper
1-2 cloves of garlic
1 small spicy pepper,
fresh herbs (basil, onion, parsley, cilantro, dill) - to taste,
ground coriander,
salt
Cooking:
Preheat oven to 180 degrees. Chop the bacon very finely, chop the meat into pieces of 30-40 g each. Cut the peeled vegetables a little larger than the meat, finely chop the garlic, hot peppers and greens. At the bottom of serving pots or baking containers, put lard or butter, then a layer of salted and seasoned meat, onions, eggplants, tomatoes, sweet peppers and herbs. Cover and bake for 1.5-2 hours. Check the readiness of the chanakhi by the meat - it should easily break into fibers.
Festive chanakhi with stuffed eggplants
Ingredients:
500 g lamb ribs with fat
250 g eggplant,
200 g tomatoes,
250 g yellow potatoes,
250 g onion
200 g sweet pepper,
100 g carrots
100 g green beans,
1 head of garlic
1 hot pepper
1 tsp hops-suneli,
0.5 tsp coriander,
1 bunch fresh herbs - cilantro, onion, parsley, basil,
0.5 cup dry white wine
Cooking:
Cut the fat from the meat, melt it in a pan, remove the greaves. Cut the meat together with the ribs, fry until golden brown in fat over high heat. Transfer the meat to pots, pour the remaining fat, salt, season.
Cut the eggplant into large pieces and make cross cuts. Finely chop the garlic and herbs, mix, salt, pepper and stuff the eggplant pieces with half of this mixture. Cut the rest of the vegetables into comfortable pieces, the onion into thin half rings.
We collect vats. Put onions on a layer of meat, then potatoes, lightly salt, then a few pieces of eggplant, then tomatoes, sweet and hot peppers, the remaining spices and herbs. Pour the vats with wine, put the pots in a cold oven, set the temperature to 180 degrees, and the time is 2-2.5 hours.
Chanakhi with beans
Ingredients:
700-800 g of any fatty meat,
500 g potatoes
1 cup white beans
300 g tomatoes,
250 g onion
200 g carrots
5-6 cloves of garlic
3 tbsp flour,
bay leaf, pepper, salt, parsley, dill - to taste
Cooking:
Soak the beans in advance and cook until almost cooked without salt. Cut the potatoes into large pieces and fry in vegetable oil until golden brown, arrange in pots. The second layer is boiled beans.
Cut the meat into bite-sized pieces and fry in a deep frying pan over high heat until golden brown. Add flour, finely chopped onions and carrots, continue to fry, stirring constantly, for another 5-7 minutes. Add coarsely chopped peeled tomatoes, bay leaf, pepper, salt and simmer everything together for about 15 minutes. If there is not enough liquid, add a little hot water or bean broth.
Pour the stew with vegetables into pots for meat and beans, add fresh herbs and crushed garlic. Put the pots in an oven preheated to 220 degrees and bake for 30-40 minutes. Check the readiness of the dish for meat and beans - they should break easily.
Chanakhi with beef and marinated tomatoes
Ingredients:
500 g beef (tenderloin),
2 tbsp ghee,
2 potatoes
1 eggplant
3-4 pickled tomatoes,
1-2 bulbs
1 carrot
3-4 cloves of garlic,
1 bunch cilantro
0.5 tbsp spice mixtures: coriander, suneli hops, paprika, dried garlic, salt,
1 tbsp tomato paste
Cooking:
Put a little ghee in the pots, spread the meat, cut into pieces 3-4 cm in size. Put a layer of finely chopped onion, diced potatoes, eggplant in pucks or cubes, carrots in cubes, 1 tomato without peel on the meat. Sprinkle each layer with spice mixture. On top of everything - a layer of cilantro and crushed garlic. tomato paste dilute in a glass of water, pour into pots. Cover the pots with lids, seal tightly with foil and bake at 200 degrees for 40 minutes, and then another 40 minutes at 180 degrees. Leave the pots to infuse in the switched off oven for 10-15 minutes and serve.
Chanakhi in pots is a universal dish: both for a family dinner and for a festive table.
