Chovlent

Description

Transcarpathian very tasty dish in pots. The basis is meat, beans, and barley, and piquancy gives garlic. Try it, you'll enjoy it as much as I do!

Ingredients

Meat

400 g
Beans

100 g
Pearl barley

50 g
Onion

1 piece
Carrots

0.5 piece
Paprika sweet

1 Tbsp
Tomato paste

1 Tbsp
Broth

2 cup
Salt
Black pepper
Garlic

1 tooth
Parsley

Cooking

The beans, rinse, cover with water and leave for 5-6 hours (I left overnight) and then boil in the same water until soft.

Barley pour boiling water and cook until soft (took me about 15 minutes).

Onion cut into cubes, carrots - straws. Vegetables fry with the addition of paprika and tomato paste (I was so fascinated by the process that I forgot to take a picture)

Meat cut into small pieces and fry in lard or vegetable oil until tender, a good pepper and salt. As I wrote, I took for this recipe beef. Suit and pork, it will be interesting with the lamb, but tastier chovlent is obtained from smoked ham or smoked bacon, only a lot of smoked foods should be reduced in 1,5-2 times, i.e., at a portion approximately 100-130g

All components are ready, begin to put in pots: - barley;

- beans;

meat;

- mashed vegetables.

Pour the broth and season with spices to taste. As the broth you can use broth from beans or barley, you can just pour water with the bouillon cube. I, of course, with the greedy fluid - filled 1/2 St at the pot, it would be necessary more - about 1 tbsp - so the liquid just covers the top layer. The final stage chesnochek chopped (1/2 clove for the pot) and parsley (generously)!

Ship the pots in a preheated oven (180-200 degrees) for 10-15 minutes.

Ready serves chovlent in the pot.

And I posted chovlent on a plate to see that it take on the look! :-) "Eat chovlent is from him and in the belly hearty and pants warm!" (from the menu Uzhgorod restaurant "detsa u notarya") :-D

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