Solyanka in Georgian

Category: Meat dishes

Ingredients

Beef meat 1 kg
Onion 600gr
Tomatoes 700gr
or tomato paste 2 tbsp. l
Garlic 5 teeth
Fresh coriander 1 bundle
Ground coriander 1 tbsp. l
Ground fenugreek 1. tsp
Sunflower oil 3-4 tbsp. l
Hot red pepper and salt taste

Cooking method

  • Cut the meat (tenderloin or brisket) into long thin strips. approx 3-4cm. Cut the onion into quarters. Remove the skin from the tomato and finely chop it. (Cut the skin crosswise from the side of the butt of the tomato, dip it in boiling water for 1 minute, and then in cold water. The skin peels off very easily like a glove.) Throw the meat into a heated saucepan with a thick bottom and constantly stir until the meat changes color on all sides. The meat will then release the liquid itself. Simmer in this liquid, constantly adding hot water to cover the meat. Simmer the meat until tender. In a separate skillet, fry the onions in sunflower oil until golden brown. When the onions are fried, add tomato paste or, better, fresh tomatoes, you can also canned ones. It turns out thicker with tomatoes. Simmer onions with tomatoes for 20-25 minutes. If with tomato paste, add a little water. Put stewed tomatoes with onions in the finished meat and simmer for about 20 minutes. Then add hot water to the consistency you want. Add crushed garlic, spices, salt. and pepper. It's good if the pepper is fresh - (green or red.), Chopped cilantro. Cook for 5 minutes so that the spices give off their aroma. If you wish, when put onion with tomatoes into the meat, you can add a couple of finely chopped pickles

The dish is designed for

2 liters

Time for preparing:

1,5 hour

Cooking program:

Plate

Kirks
Gayane AtabekovaThanks for the recipe! I will definitely try and report back
Gayane Atabekova
Kirks, Natasha to health.
Masha Ivanova
An interesting recipe for hodgepodge. And in the Russian hodgepodge, a lot of different smoked meats are necessarily added.
Gayane Atabekova
Masha Ivanova, I love Russian hodgepodge.
Masha Ivanova
Gayane! So do I. But I will definitely cook yours too. Everywhere in your dishes there are spices that are either not used in Russian cuisine, or in the wrong quantities. That's the beauty of Caucasian cuisine. Spices give their unique taste.
Gayane Atabekova
Masha IvanovaElena never thought about it, but when she began to write recipes she realized that I use spices almost everywhere.
Masha Ivanova
Yes. Moreover, it is interesting that the set of spices is almost everywhere standard - coriander, fenugreek, hot red pepper. At the same time, the taste of the dishes is always different. And always delicious!
Gayane Atabekova
Masha Ivanova, Elena, I am an Armenian myself, but I live all my life in Georgia and the funny thing is that Georgians ask me for recipes of Georgian dishes.
Masha Ivanova
And now the entire former USSR will ask who would be in what geography now.
Gayane Atabekova
Masha Ivanova, Always ready to share my recipes.
Kapet
I believe that this is also very tasty! But at what end does this recipe refer to the hodgepodge, if pickles are optional, I do not understand at all ...?
Gayane Atabekova
Kapet, Constantine pickles can be added as desired. Even in restaurants they are either added or not. Just one option. In general, in Georgian cuisine, this dish is called -stri. Obviously a variation from the Russian word acute. It should be moderately sharp.
Kapet
Gayane Atabekova, OK! If we put selenium cucumbers, then this is a hodgepodge, if we do not put it, it is sharp.
Gayane Atabekova
KapetSo be it my picky critic

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