Khashlama with pork nashvidkuruch: pork recipe from photo. Khashlama with pork Khashlama with pork and potatoes

Dosi sharpen superechki shodo pokhodzhennya hashlami.

Some insist that this is the classic Vermen grass, and others say that it is Fatherland and Georgia. , what is your father's land in Georgia? This sieve is prepared with meat and vegetables.

Khashlama with potatoes - basic principles of preparation

The main ingredient of this herb is meat. Traditionally, this dish is veal and lamb, but if you like pork, you can try it. Those for whom fatty hedgehogs are contraindicated can prepare khashlama from chickens.

In addition to meat, you will need vegetables and greens. This is the case if, when cooking, there is no need to maintain the exact amount of ingredients. Golovne, so that there is plenty of everything - meat, greens and vegetables.

For cooking, take a vizka or ribs. Because the vegetables are drying up, the stench is due to the fact that they are fresh and meaty.

Prepare khashlama in a casserole dish with a wide bottom.

Vegetables are cleaned and cut into large mixtures. Mince the meat, trim all parts and cut into portions.

Cut the robin into thick slices, pepper into slices, potato slices, tomatoes into rings or slices.

Place vegetables and meat in balls in a cauldron. Kozhen pepper and salt. We cover everything with a lid and put it on high heat. Let the vegetables and meat sit until the ingredients are simmered for two to three years.

Recipe 1. Khashlama with potatoes and veal

warehouses

kg veal fillet;

many great bulbs of potatoes;

all fresh tomatoes;

almost the middle head of the cibul;

spices;

nutritious water – 200 ml;

a bottle of beer;

watchmaker - head;

two spoons of basil;

a bunch of parsley;

half a bunch of cilantro.

Method of preparation

1. Veal is washed and cut into portions.

2. Vegetables are cleaned, separated and detailed: tomatoes - medium rings, peppers into thin strips, cibulini cut into slices, potatoes drained, greens very wobbly.

3. Place tomato circles in a three-centimeter ball in a saucepan, place the cibul on top of them, then bell pepper and greens.

4. Salt the veal and season with spices, place on top of the greens. The meat is transferred to a chasnik, cut into plates.

5. On top of the meat, again place balls of vegetables: greens, peppers, cibul, tomatoes. Beer is mixed with tomato juice and water. Remove the sumish and pour it into the saucepan.

6. We put it on the floor. As soon as it comes to a boil, cover with a lid and simmer for two to three years. Place the potatoes in a saucepan one year after the cob is cooked. The finished herb is placed in plates and served hot.

Recipe 2. Khashlama with potatoes and pork

warehouses

one kg of pork ribs or pork pulp;

sea salt;

sіm kartoplin;

spices;

two eggplants;

half a liter of drinking water;

three pods of sweet pepper;

six teeth in the clock;

six tomatoes;

two cibulini;

carrots - two pcs.

Method of preparation

1. Pork is washed under the tap. We cut the meat into small pieces, like vikorista ribs, cut them along the bone. We put the cauldron and saucepan on fire. When the dishes are good enough to fry, add olive oil and heat it up. Add meat, generously season with spices and heat.

2. Take the cauldron with fire. The meat is salted.

3. Vegetables are cleaned, mixed and detailed: tsibul - in large rings, carrots - in thin circles, chasnik - in slices, potatoes - in large slices, eggplants and tomatoes - in medium-sized circles. Eggplants are sticky and discarded on the surface. After this we rinse and squeeze.

4. Place beef rings on top of the meat. We add vegetables ball by ball - carrots, chasnik, potato slices (salt), pepper.

5. Continue adding vegetables - eggplants, fresh tomatoes, salt again. We fill it with drinking water, cover it tightly with a lid and put it on low heat.

6. After two years, add more details to the clock, mix the herbs and remove the fire. Let the beef steep for ten minutes and serve with greens.

Recipe 3. Khashlama with potatoes and chicken

warehouses

repeat kg chicken carcass;

kitchen salt;

three cibulini;

fresh pepper;

six tomatoes;

nutritious water – 100 ml;

three pods of bell pepper;

white wine – 100 ml;

six potatoes;

chotiri cloves chasniku;

parsley, cilantro and basil;

Method of preparation

1. Rinse the chicken carcass under running water. Cut them into portions. Season with salt, pepper, mix with your hands and set aside for serving.

2. Clean and wash the vegetables. Cut the cibulini, tomatoes and zucchini into thick rings, trim the pepper into thin slices, chop the chasnik and greens finely.

3. Place a ball of cibulin rings in a deep, wide-bottomed saucepan. Place the trigger pieces on top of the new one. Place vegetables in balls on the meat like this: sweet pepper, fresh tomatoes, zucchini. Sprinkle everything on top with a clock.

4. Pour in drinkable water and wine, cover generously with a lid and simmer for a year. Gently mix the prepared herb and serve it hot.

Recipe 4. Khashlama with potatoes and quince

warehouses

potatoes;

kg of brisket;

all tomatoes;

a bottle of beer;

six heads of cybulae;

spices for meat;

two pods of sweet pepper;

basil greens, parsley and cilantro;

watchmaker - head.

Method of preparation

1. Tomatoes, wiped with a towel and cut into circles. We remove the stems from the pepper pods and cut the pulp into strips. Tsibulini is clean, smooth and shaky with large rings or sponges. The greens are rinsed, lightly dried and crushed. I clean the potatoes and quinces, and cut them into slices.

2. The meat is washed, soaked in cutlets and cut into strips, poured into a gingerbread box.

3. Take the cauldron and begin to put in new ingredients in this order: tomato rings, cibullet rings, sweet pepper, chopped herbs.

4. The meat is salted, seasoned with spices and mixed. Place the brisket on top of the greens. We put the chasnik's teeth on top. Now we begin to put the vegetables back in order. We fill everything with beer and add some tomato juice.

5. Place the cauldron on the middle fire. If instead of boiling, twist the mixture to a minimum, cover tightly with a lid and simmer for two years. Add potatoes, quince and another year to the cauldron.

Recipe 5. Khashlama with potatoes, lamb and mushrooms

warehouses

1.5 kg of lamb ribs or pulp with a brush;

the strength is great;

five fresh tomatoes;

five potatoes;

40 g fresh green cibul, basil or cilantro4

Chotiri Tsibulini;

liter of light beer;

three pods of sweet pepper;

three great pecheritsa;

chasnik – three cloves.

Method of preparation

1. First of all, thoroughly wash the lamb and cut it into portions. Place half of the meat on the bottom of the pan.

2. Wash the tomatoes and cut them into circles. Place half of the tomatoes on top of the meat.

3. Place the cibul, cut into slices, on the tomatoes.

4. Peel the bell pepper and add sprinkles. Place half the pepper on top of the tsibul ball.

5. Wash and cut into slices of pecheritsa. Spread half of it on the tsibul. Repeat the balls of vegetables in the same order.

6. Now fill the meat and vegetables with nutritious water and beer in a ratio of 1:1. The rhubarb must be at least 2 cm above the edge of the dish. Therefore, measure the amount of water and beer based on the size of your saucepan. Cover with a lid and place on high heat.

7. Cook khashlama over high heat for a year, then reduce the heat to low heat and simmer for a year.

8. Peel the potatoes, crush them and cut them with large mixtures. For a year, prepare a minimal amount of heat, add salt, and season with spices. Boil the potatoes in a saucepan. Cook khashlama over low heat the next day, finally add an hour.

9. Remove the pan from the heat. Let us stand under the roof for ten minutes. Then use a slotted spoon to place the meat and vegetables onto plates, add the boiled potatoes and sift all the chopped greens.

Recipe 6. Khashlama with potatoes in a multicooker

warehouses

cow ribs - 700 g;

30 ml of rosemary oil;

three heads of cibul;

Adigean syl;

three tomatoes;

100 ml red licorice wine;

two pods of bell pepper;

six teeth in the clock;

five potatoes.

Method of preparation

1. Cut Yalovichina into big pieces. Add lemon juice to the water, add some meat and refrigerate overnight.

2. Mash the tomatoes, wipe with a paring knife and cut into thick circles. Grease the bottom of the multicooker pan with olive oil. Add a bowl of tomatoes.

3. Place cowberry into one ball on top of the tomatoes.

4. Clean the cibulini and trim with sprinkles. Peel the clock and cut the teeth into thin slices.

5. Place the tsibul on top of the meat, sizzle with chasnik and Adigean sill.

6. Slice the bell pepper from the stems and cut into strips. Cut the peeled potatoes into thin slices. Place a ball of bell pepper and some potatoes.

7. Repeat the vegetable balls. Place heaps of tomatoes on top of the potatoes and lightly salt. Pour in the wine. Close the lid of the multicooker, turn off the extinguishing mode for a quarter of a year. Then switch to the “milk porridge” mode and cook for another two to three years.

Khashlama with potatoes - for the sake of that cunning

It is important to adjust the proportions of the fruit. Take a bottle of water and broth from a bottle for a kilogram of meat.
Add the juice that has finished slicing the tomatoes to the cauldron so that the juice comes out juicy.
If you have a cauldron with ingredients, you may not add radish. This time, put it on the highest heat and simmer for three years.
Prepare the khashlama by carefully covering the pan or cauldron with a lid.
Do not cut small potatoes, but add them on the inside.

People often disagree about the activities of these people. Some chefs respect that the classic of the genre is khashlama from Yalovichi in the Virmen style. Others sing that Georgia was slaughtered by Fatherlandism. We don’t go into details, but it’s not at all important! Golovne, that with minimal effort we can prepare a tasty and sieve herb for the whole homeland. Moreover, we choose not just one, but several varieties of meat, which is entirely acceptable. The khashlami recipe with photos on our website will help you go through the preparation process, croque by croq.

How to prepare khashlama with lamb

In the countries where this herb is revered as a national hedgehog, the recipe for lamb khashlami does not include the exact amount of ingredients. It is important that there is plenty of everything - meat, vegetables, and greens. It is important to choose meaty vegetables that will absorb more juice. And the tsibula can be completely harmless - it only contains a little less than meat. Since accuracy is important to us, write down the necessary ingredients.

You will need:

lamb - 3 kg,
tsibulya - 2 kg,
bell pepper – 1 kg,
tomatoes - 1 kg,
salt, chalked black pepper - for relish.

Cooking process

Take a cauldron with thick walls or a saucepan with a wide bottom.
Cut the fillet into thick slices, place 1/3 of the removed volume on the bottom of the dish.
Peel and cut the bell pepper into strips, place 1/3 of the peeled mixture on the side.
Dice the tomatoes and place another third on the pepper.
Place half of the lamb on the bed of vegetables, cut into portions. Salt and pepper the meat, add your favorite spices.
Place a ball of vegetables on the meat in the order of cibul, pepper, tomatoes.
Place another ball of meat, salt and pepper.
Place the vegetables again in the same order and close the lid tightly.
Place the cauldron on the outside fire. Allow the ingredients to sit and simmer thoroughly. You can’t open the lid so as not to let steam out.
Leave the dishes in a warm oven for 3.5-4 years.

How to prepare khashlama from Yalovichini

Lamb is not the most popular type of meat in our country. Therefore, the nearest skin gentleman in the camp of Yalovich Khashlama. Come on, let's go!

You will need:

cowhide - 3 kg,
Cybula ripchasta - 2 kg,
tomatoes - 2 kg,
carrots – 2 kg,
bell pepper – 1 kg,
eggplants - 1 kg,
greens - 2 bunches,
salt and spices - chalked black pepper, bay leaf.

Cooking process

Wash, peel and cut the vegetables into scraps.
Wash, dry and cut into medium-sized portions of meat. It is more difficult to work with 0.7-1 cm heaping plates to lay them in balls.
Divide the vegetables into 3-4 parts.
Place balls of cibul, carrots, eggplants, then peppers and tomatoes.
Place bulberry on the removed pillow, add salt, pepper, herbs and spices, and bay leaf.
Place a ball of vegetables and a ball of meat again. Chew until you run out of ingredients. The upper ball is made of sheepskin.
Cover the lid thoroughly and place the cauldron on a deep fire. Simmer for at least 3 years without breaking the lid.

Khashlama soup with pork: pork recipe

Adaptations to ham cuisine are subject to a lot of interpretation. Our family is not as large as in the Caucasus, so the amount of ingredients may be smaller. There is only “ale” here. If the quantity of vegetables is changed, the herb may burn during the cooking process, leaving less fragments in the juice that is being evaporated. To avoid this, you can add water to the cauldron.

Khashlama and pork come close to such delicious, economical options for the herb. Experiments with it included adding alcoholic beverages to the meat to speed up its preparation. This is how khashlama appeared with beer (replacing water after adding a light foamy drink) and with wine. Insanely, with the classic recipe there is little flavor here. Ale vin also has the right to live, because of the relish of eating miracles at khashlami, marvel at the recipe with photos below.

You will need:

pork ribs or pork pulp - 1.5 kg,
potatoes - 6-7 pieces,
eggplants - 2 pcs.,
sweet pepper - 3 pcs.
tomatoes - 5-6 pcs.,
carrots - 1-2 pcs.,
tsibulya - 2 pcs.,
chasnik - 5-6 cloves,
water chi beer - 500 ml,
salt, spices.

Cooking process

Khashlama with chickens

This is one of the simplest and most delicious herbs, as they are famous. How and for how long to cook depends on the recipe.

You will need:

1. - chicken meat (any parts) - 1.5 kg,
  - tsibulya - 3 pcs.,
  - tomato - 6 pcs.,
  - bell pepper – 3 pcs.,
  - chasnik - 4 cloves,
  - zucchini - 1 pc.,
  - greens - basil, cilantro, parsley,
  - white wine - 100 ml,
  - water - 100 ml,
  - salt and pepper.

Cooking process

1. 1. Finely chop the vegetables and cut the meat into portions.
  2. Place chicken and animal meat in a deep saucepan (sprinkle with salt and pepper).
  3. Place vegetables in balls: peppers, tomatoes, zucchini, chasnik. Place chopped greens on top.
  4. Add water and wine, cover with a lid, simmer for 1 year until the meat is ready.

Choose your own version of khashlami from the following recipes. It's easy to get ready. And you will definitely delight your loved ones with the tender relish of juicy meat!

Traditional Caucasian khashlama is boiled with lamb. Different interpretations of the herb may be related to the viability of other types of meat. This strained version of thick soup with pork and beer is even more aromatic. Vegetable juice, eaten with beer, produces a broth that is amazing for the richness of the savory wines. The meat in such a bouquet of ingredients comes out tender, with subtle notes of spice and greenery. There are options for drinking wine and water.

We are happy to prepare the classics of Caucasian cuisine because the cooking process is simple, and it will help you to master the cob. Minimal processing of products, essential ingredients, no opportunities for creativity - with such advantages it is important to encourage herbs in their presence on your table. And if you are tired of your vegetables, you can change the ingredients, delighting your loved ones with original dishes.

Set of products

So, in order to prepare savory khashlama from pork, we need:

pork – about 1.5 kg;
tomatoes – 1 kg;
tsibula – 1 kg;
bell pepper – 1 kg;
eggplants – 1 kg;
chasnik – 2-3 cloves;
chervone dry wine – 150 ml;
crepe and parsley – 1 bunch of skinned greens;
Salt and black chalk pepper - for relish.

Porada: add 5-6 potatoes to our recipe, and the grass will be filled with new farbs.

Prepared components and ingredients

Having collected the necessary products, we place them on the collection table and process them in advance.

Robimo takes:

All vegetables and greens are submerged.
We clean the bell pepper and remove the core and core from the bell pepper.
Clean the clock.

For the dishes we need a saucepan with a thick bottom and walls. In the Caucasus, meat and vegetables are stewed in a kazan. In our minds, if there is a cauldron in our own homeland, then just go for such a casserole.

Grind the prepared khashlami into 5 standard servings. Cooking time - 2 years.

Let's start getting ready

Even if you took any set of vegetables for khashlami, it would be very difficult to prepare them. Tim more than pork. So that the fat content of the meat doesn’t bother us, let’s take pork – ribs and pork chops.

Let's move on to preparing the food

We cut the heads of the tsibula into large rings. Place half of the ring on the bottom of the pan.
Cut the meat into large pieces or separate the ribs and place them on the first ball of the cibul.
Season the pork with spices.
The chasnik clove is cut into large pieces and hung onto the meat.
The offensive ball is made from tomatoes, cutting them with large chunks.
Eggplants are cut into circles. We put it in the saucepan.
Cut the sweet pepper into wide circles and close the eggplant ball.
We complete the placement of the ingredients with a ball of the cybula that was lost.
The greenery is finely chopped and the tsibul is soaked.
Pour in the wine and place the pan on the stove. Let the dish simmer for 1.5 years.
Wash the fork, let's drain the trouts, 10-15 minutes, let it sit, put it on plates.

To serve khashlami, take deep bowls or bowls. In the Caucasus, lavash is served before it. We have an appetite for fresh bread.

edimsup.ru

Khashlama and pork

Photo: v-vek.su

Classic khashlama is a thick sheep soup with meat, usually prepared with lamb and yowl. However, pork can be completely cured for this purpose, especially if you love this meat - why not? With it, the khashlama comes out stuffed, full of calories, very juicy and delicious.

For khashlami, it’s better to have pork on a brush - it makes the grass richer.

This recipe for khashlami is unique for the same reason, because there is an unknown ingredient - the potatoes are not processed for it, because the high-calorie pork already kills the grass even when it is alive, so you don’t have to add potatoes to it.

After cooking, take 4 servings
Cooking hour: 150 hvilin 150 hvilin

Ingredients:

pork, 800 g (for brushes)
tomato, 150 g
cibulin, 150 g
pecheritsi, 100 g
eggplant, 100 g
carrots, 100 g
bell pepper, 100 g
cilantro, 20 g (or parsley)
pepper

How to prepare khashlama with pork:

Photo: ovkuse.ru

Cut the zucchini into 3-5mm slices, place it on the bottom of a heavy-bottomed saucepan or in a cauldron.

Cut the bell pepper into strips, cut the carrots into pieces, and place the vegetables on the side.

Cut the pork into large pieces, place it on the vegetables, season with salt and pepper, and you can also stir in other spices until relished.

Without peeling, cut the eggplant in half, then cut the halves in half again, cut the quarters that come out crosswise into 2-3cm pieces.

Viklasti eggplant for meat.

Cut pecheritsa into slices and place on eggplant.

Cut the tomatoes into heaps, add them to the meat, pepper and salt, cover with a lid, turn on low heat and simmer the herbs for 2 years.

There is no need to stir the khashlama during the cooking process, and there is no need to add water.

When the pork khashlama is ready, it is served to the table with hot, grated chopped greens.

The set of vegetables for khashlami can be changed if you absolutely do not like any of the ingredients in the recipe - do not substitute them or replace them with other products.

Friends, what kind of meat do you cook khashlama with, how do you want to work this herb? Tell us about it in the comments!

They didn't cook anything. Marvel at what happened

ovkuse.ru

Khashlama and pork

Pecheritsi – 100 g

Eggplant – 100 g

Cybula ripchasta – 150 g

Tomatoes – 150 g

Bell pepper – 100 g

Salt and pepper - for relish

Cooking process

Of course, the traditional Virmen khashlama is prepared with lamb or, at the very least, with yalovichi. Ale khashlama with pork - a recipe that also goes well.

For example, I don’t like lamb for its specific smell, nor do I like cooked khashlama or pork. Another variation on the traditional recipe - I don’t put potatoes in the khashlama. Pork is full of calories, you don’t want to weigh it down with more potatoes. My khashlama comes out to be aromatic, juicy and even more delicious.

It's really easy to prepare grass. We are preparing products.

Cybula repchasta is also distinguished from middle-class people. Place the tsibul in a cauldron or in a saucepan with a thick bottom.

Bell peppers are cut into thin slices, and carrots into circles. Place the vegetables on top of the tsibula.

The pork is cut into large pieces and placed on top of the vegetables. Season the meat well with salt and pepper.

Cut the eggplant into quarters and place them on top of the meat.

Pecheritsa are cut into plates and also placed in a saucepan.

Cut the tomatoes into thin slices and place them on top of the dry ingredients. Lightly salt and pepper the tomatoes. If the grass is being prepared for a large family or company, then take a larger cauldron and repeat the balls several times, so that the ball of tomatoes is on top.

Once all the herb ingredients are placed in a saucepan, cover with a lid and put on a high heat for 2 years. During the process of preparing khashlama, it is not possible to respect it. Add water until it’s too late; there will be enough scraps of vegetable to cook the meat.

Meat, rich broth and aromatic vegetables - this is what we take away as a result!

The finished khashlama with pork is placed in portioned plates, sprinkled with fresh cilantro and served hot.

www.iamcook.ru

Khashlama is a recipe of Caucasian cuisine, which has lost the recognition of cooks and people far beyond the boundaries of their territorial fatherland. The modernization of sophisticated culinary technology makes it possible to re-enjoy the delicious characteristics of the extracted herbs.

How to prepare khashlama?

Khashlama e. The classic version has lamb, as well as main and many variations of the herb with other meat varieties.

The sheep storehouse of khashlami can include tsibul, carrots, bell peppers, eggplants, potatoes, tomatoes, chasnik, and also quince.
Obviously, add a large amount of fresh greens: cilantro, parsley, basil, which is added at the cob stage of preparation or after the process is completed.
Cut into large quantities, the components of the herb in the original must be added to the vegetable juice; according to the recipes, add wine, beer, water or broth.
You can select spices for khashlami based on your taste, or simply season the herb with a laconic mixture of salt and pepper.

Khashlama with yalovichini - recipe

Khashlama, a recipe for wrapping with yalovichina, coming out fragrant, stuffed and alive. Representations of the collection of items can be adjusted by adding other warehouses or replacing them. It is important to add the chasnik, grated at the mortar, directly to the bowl of grass before serving.

Ingredients:

cowhide – 1.5 kg;
tsibulya and carrots - 1 pc.;
root and stem of celery – 50 g each;
chasnik – 2 cloves;
tomatoes – 400 g;
laurel – 3 pcs.;
thyme - 1 spoon;
salt, pepper, spices, herbs.

Preparation

Place some meat in a large cauldron or stewpan.
Place coarsely chopped carrots, celery roots and stems, cibul and tomato slices on top.
Add laurel, spices, thyme, salt, and pour in a bottle of water.
After boiling, change the heat and cover the container with a lid.
The delicious khashlama from Yalovichini will be ready in 2.5-3 years of quiet simmering.
When serving, add a teaspoon of herbs and generously sizzle the herbs.

Khashlama with pork and potatoes

The preparation of khashlami for the following recipe is based on a vikoristan of pork meat base. Place the meat on the bones, ideally the ribs. The best additions to this product include potatoes, eggplant slices, sweet bell peppers and juicy fresh tomatoes, cut into halves or quarters.

Ingredients:

pork – 1.5 kg;
potatoes and tomatoes – 5-6 pcs.;
eggplants and licorice peppers – 2 pcs.;
tsibulya – 3 pcs.;
carrots – 1 pc.;
chasnik – 4-5 cloves;
tomatoes – 400 g;
water - 1 bottle;
laurel – 3 pcs.;
salt, pepper, spices, herbs.

Preparation

Chop the pork and vegetables, place in a cauldron with balls, add salt to the skin, sprinkle with herbs and chasnik.
Pour in water and place the container on the stove.
After boiling, instead reduce the heat to minimum.
The pork khashlama will be ready in 2 years, under the crust.
Add a few hours of greenery to the container, mix and let it brew for another 15 minutes.

Khashlama with ribi - recipe

Khashlama, a simple recipe that will be served every day, is extremely popular among Virmenia. Instead of meat, trout is added to the garnish, which gives it a characteristic fishy taste and delectable aroma. The vegetables will ooze with the juices of the infused broth, bursting with incredibly original characteristics.

Ingredients:

trout – 1 kg;
potatoes and tomatoes – 4 pcs.;
hot and licorice peppers – 2 pcs.;
tsibulya – 2 pcs.;
carrots – 1 pc.;
water - 1 bottle;
laurel – 2 pcs.;
salt, pepper, tarragon, crepe, mint, pomegranate.

Preparation

Clean and coarsely chop fish and vegetables.
Place the ingredients into balls, soaking in the skin with salt, tarragon and crop.
Pour in water, throw in laurel and simmer the warehouses under the lid for 40 khvilins.
Khashlama with fish is ready, served with fresh herbs and pomegranate seeds.

Khashlama with konini - recipe

Khashlama, a recipe for preparing it based on horse meat, is one of the most popular versions of the herb and is prepared including quince. You can add lamb to the warehouse by cutting off the fat and filling the bottom of the cauldron with a first ball. The strength of the hot pepper is adjusted according to the taste and according to the level of its bakedness.

Ingredients:

horse meat - 1.5 kg;
tail fat - 100 g;
quince - 4 pcs.;
tomatoes – 6 pcs.;
licorice peppers - 5-6 pcs.;
tsibulya – 3 pcs.;
clock - 2 heads;
chili pepper – 2 pcs.;
laurel – 3 pcs.;
greens – 2 bunches;
salt, pepper, spices.

Preparation

Place fat on the bottom of the cauldron.
Place the cibul on top, then the peppers and add salt.
Then add skimmed meat and quince, sizzling balls of salt, herbs, seasonings and chasnik.
Place the remaining ball in tomato and add salt.
Place the container on the stove and heat it under the lid until boiling, adding water if necessary.
Simmer the herb over low heat for 3 years.

Khashlama with chicken and potatoes - recipe

Khashlama is a recipe that can be combined with chicken, thereby making it a lighter, but not less traditional, dish, the characteristics of which can be even more savory and childish, without adding hot seasonings, pepper and chasnik. Zucchini at the warehouse can be replaced with eggplant and quince.

Ingredients:

chicken – 1.5 kg;
potatoes – 4-5 pcs.;
zucchini – 2 pcs.;
tomatoes – 6 pcs.;
licorice peppers - 2-3 pcs.;
tsibulya and carrots - 1 pc.;
chasnik – 4 cloves;
greens – 2 bunches;

salt, pepper, spices.

Preparation

Place chicken in the cauldron, add vegetables to the bowls, salt the skins and sizzle with the herbs.
Pour a little water into the broth, bring to a boil under a lid, and change the heat.
In 2 years the stomatlennia will be ready.

Khashlama in Virmen style - recipe

Virmen khashlama made from lamb ribs is absolutely fragrant and mouth-wateringly appetizing. The characteristic taste of the herb is achieved by adding saffron, paprika and Caucasian spices. As for the rest, mix hops-suneli or utskho-suneli. Below is a version of potato herb, which can be replaced by quince.

Ingredients:

lamb ribs – 1.5 kg;
potatoes – 3 pcs.;
tomatoes – 6 pcs.;
licorice peppers – 3 pcs.;
tsibulya – 2 pcs.;
hops-suneli, paprika and saffron - for relish;
greens – 2 bunches;
salt and pepper.

Preparation

In a deep container with a thick bottom, place portions of meat and vegetables, sprinkle with salt, pepper, and spices.
Add a little water, bring the masa to a boil under the lid, change the heat.
After 3 years, the mixture is seasoned with greens and served to the table.

Khashlama like a dude

Chuvaska khashlama in the home, the recipe for which is prepared in a thermal oven, can be prepared on veal ribs or other meat, chosen for your taste. Otrimana herb will delight you with its particularly rich savory characteristics and delectable innocuous aroma.

Ingredients:

veal ribs – 1.5 kg;
potatoes – 1.5 kg;
tomatoes – 1 kg;
licorice peppers – 2 pcs.;
tsibulya – 2 pcs.;
celeri stalk – 100 g;
greens – 2 bunches;
salt and pepper.

Preparation

At the oiling cauldron, add meat, tsibula, and salt.
Add potatoes, celery, pepper and tomatoes and season the balls with sallu.
Cover the container with a lid and place in the oven preheated to 170 degrees for 2 years.
Serve khashlama with a generous sprinkling of greens.

Georgian Khashlama from Yalovichini - recipe

Georgian khashlama, a classic recipe that is based on the original with lamb brisket, has the same savory characteristics with local yowl. The meat can be served either with broth or simply with fresh vegetables, a lot of greens and marinated fish.

Ingredients:

yalovich brisket – 2 kg;
clock - 2 heads;
laurel – 2 pcs.;
tsibulya – 2 pcs.;
celery root, parsley and carrots - for relish;
salt and pepper.

Preparation

Place portions of meat in a saucepan, add water, add cibulin, root, and salt.
Cover the container with a lid and cook at low boil for 4 years, adding laurel 20 minutes before the end.
Georgian-style khashlama is served with or without broth, or with chasnik and greens.

Khashlama with beer

An appetizing beer prepared with especially original characteristics. The foamy drink not only replenishes the herbs with unique savory notes, but also softens the meat fibers, which is why the product becomes as tender as possible and simply melts in the mouth.

Ingredients:

lamb – 1.5 kg;
potatoes, tomatoes, carrots - 1 kg each;
sweet pepper and tsibulya – 700 g each;
beer – 1 l;
cilantro and parsley – 1 bunch each;
laurel – 2 pcs.;
salt and pepper.

Preparation

Place the meat and vegetables in the bowl into balls, add salt, pepper and herbs.
Pour beer instead, throw in the laurel and the chasnik's teeth for the eggplants.
Cover the vessel tightly with a lid and simmer for 2.5-3 years.

Khashlama in multivartsi

It is especially easy to prepare herbs using a multicooker. The device itself determines the need for gentle simmering of the products, with the skin component extracting the rich pulp, and preserving the integrity of the juice. Instead of water at this drop, red wine is added to the licorice.

Ingredients:

cowhide – 1 kg;
potatoes, tomatoes – 0.5 kg each;
sweet pepper and tsibulya – 2 pcs.;
chasnik – 4 cloves;
wine – 100 ml;
khmeli-suneli – 1 teaspoon;
salt, pepper, olive oil, herbs.

Preparation

Pour olive oil into a multi-pan, add meat and vegetables, add salt and a bowl of herbs.
Turn on the extinguishing mode for 3 years.
Khashlama with potatoes is ready, seasoned with herbs.

Khashlama on bagatti is a recipe for an authentic version of the Caucasian herb, which is considered to be as juicy and aromatic as possible. The most difficult thing in the process of modern technology is to ensure the correct heat of the coal for defrosting the ice of the dung simmering in warehouse cauldrons and delicately boiling them.

Khashlama comes from the heart of Caucasian cuisine, and is cooked most often with lamb or cowhide, and sometimes with poultry. However, not all the peoples of the Caucasus follow Islam, so here it is too much for the gentleman to spoil khashlama and pork. The pork khashlama itself has gained particular popularity among our spivochniks, so many people respect its recipes, specially adapted to Russian cuisine. However, in reality, the technology for preparing khashlami from pork differs little from the traditional one, and if the replacement of khashlami is destroyed, you risk losing the original stew.

Particularities of preparation

Pork khashlama is juicy and aromatic, as it is prepared following traditional technology. You can earn money on your skin – the technology is simple. Preparing food is not difficult for the cook, most of the time is spent on cooking, which is done without the participation of the cook. It is necessary to gain more patience - and the pork khashlama will be juicy and aromatic - the way Georgia and Virmenia love it.

Choosing the right meat for khashlami is already half the success. The advantage is to give the meat of young animals: not only does it cook faster, but it appears tender and soft. In this case, you don’t need to add cream or lice – for khashlami, you’ll prefer to put the meat on the brushes. It’s a good idea, for example, to use pork ribs for khashlama.
It is customary to add a lot of fresh greens and spicy herbs to khashlama; the stench itself imparts an aroma to the herbs. So it’s not good to save on greenery. And if you add hot spices in any quantity, you decide.
To prepare khashlami, do not use too much ridini. For kilograms of food, take no more than a bottle of water, but most often use half a glass of water. Vegetables also have plenty of juice. As a result, it turns out that the pork is stewed in raw juice. Don't let it turn out so delicious!
Khashlama will be prepared faster and will be tastier if you replace the water or add wine or beer with it until served.
It is necessary to extinguish khashlama in a container that has a similar bottom and similar walls (called a cauldron). Only in a container that retains heat, the meat will cook well and will not burn. You can’t prepare khashlama in the original casserole.
Place the ingredients for preparing khashlami into a cauldron and do not mix them during the cooking process.

Khashlama is highly respected. Regardless of what kind of vegetables were cooked in what quantity and vikory for preparing the herb, there is no need to prepare anything for the side dish. The only thing you need before serving is to add chopped greens to the khashlama.

A simple recipe for khashlami and pork

pork – 1.5 kg;
tomatoes – 1 kg;
tsibula – 1 kg;
bell pepper – 1 kg;
eggplants – 1 kg;
chasnik – 3 cloves;
crepe – 50 g;
parsley – 50 g;
chervone dry wine – 150ml;
water – 0.25 ml;

Cooking method:

Wash the pork and cut it into pieces of approximately 5 cm.
Chop the chasnik finely.
Peel the ringlet and cut into rings about 3 mm thick. Add about half of the squash and place it before the meat.
Add chasnik and pepper to the meat, pour in wine and add about 30-60 minutes, so that the little bits marinate.
Peel the eggplants and cut them into medium-sized cubes. Add the salt, mix, and let sit for a quarter of a year. After an hour, thoroughly rinse the eggplants with running water to remove excess salt.
Slice the tomatoes crosswise and place a couple of slices in boiling water. After an hour, remove the tomatoes with a slotted spoon and cool by placing them on a skein of cold water. Remove the skin from the tomatoes and cut the pulp into small pieces of any shape.
Wash the greens, divide into three bunches, tie them with threads.
Mash the sweet pepper. Remove the stem from the fruit and extract from the peppers. Cut everything into thin strips.
Place marinated meat in a cauldron and pour marinade over it.
Place bell pepper and any leftover cibul on the meat.
Place the eggplants in a ball. Drizzle the tomatoes on them, pour the juice from the tomato pulp into the cauldron.
Pour a bottle of water into the cauldron.
Place bunches of greenery on top.
Cover the cauldron with a lid and place on a deep fire. Extinguish khashlama for 2 years.

Serve pork khashlama with lavash, generously sprinkled with fresh herbs.

Khashlama with pork and mushrooms

pork on tassels – 1 kg;
pecheritsi – 0.2 kg;
eggplant – 0.2 kg;
tsibul - 0.2 kg;
carrots – 100 g;
tomatoes – 0.3 kg;
bell pepper – 0.2 kg;
fresh cilantro – 20 g;
parsley – 20 g;
salt, black chalk pepper - to taste.

Cooking method:

Clean the fillet, cut it into thick rings and place it on the bottom of the cauldron.
After peeling the bell pepper, cut it into strips and place it on top of the tsibula.
Peel the carrots, cut them into strips and add to other vegetables.
Use a chopstick to dry the pork. Cut them into medium-sized pieces, place on the vegetables, season with pepper.
Cut the pecheritsa into thin slices and place on the meat.
Wash the eggplants and, without peeling them, cut them into 4 pieces. Sprinkle salt at the cut points, after 15 slices, rinse and cut across with strips of about 5 mm. Place by the cauldron.
Sprinkle the tomatoes with dill, peel and cut into cubes. Place on eggplant.
Season everything with chopped parsley and finely chopped crops.
Pour the flasks with water and place them on the fire.
Extinguish for 2 years.

Khashlama with pork and pecheritsy has a unique taste and smell. It will be even more aromatic if you replace the champignons with vikory and white mushrooms.

Khashlama with pork and potatoes

pork ribs – 1.5 kg;
potatoes – 1 kg;
eggplants – 0.5 kg;
bell pepper – 0.5 kg;
tomatoes – 0.5 kg;
carrots – 0.2 kg;
tsibul - 0.2 kg;
chasnik – 6 cloves;
beer – 0.5 l;
salt, spices - to taste.

Cooking method:

Pork ribs, washed and dried with cutlets, rub with spices and place on the bottom of the cauldron.
Clean the beef, cut into slices, and sizzle the meat.
Cut the carrots into rounds and place them in a ball.
Peel the eggplants and cut into cubes. Soak them for 20-30 minutes in salted water. For this, add a teaspoon of salt to a liter of water. Trying to get rid of the “blue” solanins is a bad thing, which also gives the vegetables a bitter taste.
Wash, dry, place in the cauldron. Sip with some spices.
Friendly chop the chasnik with the chasnik, hang it on the eggplant.
Peel the tomatoes. It won’t be easy to work if you first put the vegetables in boiling water for a couple of minutes. Cut the yam into small cubes and place on the eggplant.
Peel and cut the potatoes into large pieces. Small bulbs can be left uncut, medium ones can be divided into 2-4 pieces with a knife, large ones can be cut into 6-8 pieces. If you cut them into pieces, the stench will boil over and lose its shape.
Season the potatoes. Sizzle with chopped greens. It’s not too much to add greens, otherwise there won’t be any spoiling. Cilantro, parsley, crepe are good options.
Peel and cut the pepper into slices. Place it on the potatoes.
Pour beer into the cauldron and place it on the stove.
Simmer khashlama with pork ribs and potatoes for 2.5 years.

Before serving, you can taste the herbs, not just the greens, but also with a little cooking time. It will be juicy and flavorful, as long as you use a minimum of spices.

The pork khashlama comes out juicy, aromatic and looks very appetizing. This is a very rich herb, with which it is difficult to indignate a man, like Volodya with a miraculous appetite. It’s easy to prepare khashlama, so it’s time to tell the gentleman that he doesn’t have any culinary expertise.