Odzhahuri - recipe
Meat and potatoes - a classic combination, are often found in dishes of peoples from different parts of the planet. Georgian cuisine is famous for odzhahuri, the national dish based on the notorious combination. Prepare odzhahuri both pork and beef, and eat with pleasure, surrounded by a wide range of friends.
How to cook pork odzhahuri?
- Pork - 500 g;
- Potatoes - 400 g;
- white onion - 150 g;
- cream - 40 g;
- white wine vinegar - 15 ml;
- dry white wine - 60 ml;
- sunflower oil - 50 ml;
- barberry - 1/2 tsp;.
- tomato puree - 20 g;
- Dried coriander - 1/4 teaspoon;.
- laurel leaves - 4 pcs.
Ideally, the cooking should be started the day before the planned submission dishes as pork marinated'll need to about 12 hours. For the marinade should be mixed with vinegar, 10 ml of white wine, tomato puree, sour cream, crushed barberry, laurel and coriander dried. Fill the marinade over the pork cut into large cubes and punched her well with the onion rings. The capacity of the meat Cover with cling film and leave in the refrigerator for 12 hours.
We spread the pork marinated in a thick-walled heated pan and fry the meat until tender, topping up the remaining wine. No need to add oil, fat pork with more than replace him, but do not forget to stir the meat.
In another pan 50 ml of the heated oil fry the potato cubes until golden brown. Mix the meat and potatoes are golden, keep the fire with a couple of minutes and serve.
Odzhahuri veal - Georgian recipe
- veal - 980 g;
- Potatoes - 500 g;
- white onion - 215 g;
- adjika - 13 g;
- hops-suneli - 4 g;
- dry red wine - 98 ml;
- Fresh green coriander.
Veal with fat cut into large cubes and pickle in wine mixture adzhika and spices. The taste you can add large chunks of white onion, carefully obmyat their meat, to let the onion juice. Cover with foil and leave the meat to marinate for half a day.
Peeled potatoes cut into cubes and fry in deep fat.
On the stove warm up thick-walled pan or roasting pan, roast beef on it right into the pickle and onion until the meat is ready. Of course, do not forget to mix the beef during cooking.
When the beef to reach odzhahuri ready, we mix it with the potatoes and keep on heat for 5 minutes. We spread the meat and potatoes in a dish, sprinkle generously with fresh cilantro and serve. Odzhahuri Georgian tastes best there with a glass of Georgian wine and good company.
Georgian odzhahuri dish with mushrooms and cheese
The Georgian cuisine is full and no meat, that is vegetarian, recipes, one of them - odzhahuri with mushrooms, in which the past is worthy substitute for his presence pork and beef.
- Potatoes - 400 g;
- mushrooms - 400 g;
- Butter - 80 g;
- soft cheese or feta - 100 g;
- green onion and other greens.
Peeled potato tubers cook as usual - until tender in salted water.
While the potatoes are cooked, clean cap mushrooms and get rid of their legs. In a frying pan throw a good chunk of butter and fry the mushroom cap to the evaporation of moisture from them all. At this stage you are free to make their own adjustments in the form of additions like onions, garlic, hot pepper, a little adzhika identical or spices. To add the mushrooms chopped boiled potatoes and continue frying until then, until all the contents of the pan does not acquire the characteristic golden-brown color. We spread a meal in a bowl, sprinkle with herbs and cheese.