Description
A simple and nutritious dish that is common throughout the Caucasus.
Ingredients
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Broth
100 ml
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Semi-dry red wine
100 ml
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Onion
5 piece
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Pepper
5 piece
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Tomato
5 piece
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Meat
700 g
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Seasoning
-
Carrots
2 piece
Cooking
Cut meat (lamb, pork, veal, chicken) medium-sized pieces.
Onion, pepper, carrot (usually in this dish the carrots are added) half rings or rings.
The peppers I have frozen.
Tomatoes cut into rings immediately before laying in a cauldron (or a saucepan with thick walls and bottom).
Put a layer of onions, meat. Sprinkle with salt, season with coriander. I coriander was not there, so I took advantage of the Adygei salt (this mixture of salt and dried herbs).
Then a layer of peppers, layer of carrots.
Layer tomato, cut into rings. Again sprinkle with salt.
Then repeat the layers. The latter must be of tomato. I did three layers. Sprinkle top with herbs. Mix wine (preferably dry red or semi-dry, some take a light beer) and broth (or water). And pour into the cauldron in a circle. Fluid should be 200-250 g per 1 kg of meat.
Put on medium heat for 15 minutes. Simmer without a lid. When the meat with vegetables it settle a bit, diminish the heat to low, cover it with a lid and simmer 1-2 hours on low heat with the moment of boiling. The readiness of dish to check on the meat. Served with boiled potatoes.
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