Georgian Khortsiani in a cauldron

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make Georgian Khortsiani in a cauldron? Prepare all the products listed in the recipe. Pork can be replaced with beef if desired, but keep in mind that in this case the cooking time will increase.

2. STEP 2

   

   First of all, take care of the meat. Rinse the pork under running water and dry with napkins to remove excess water. Cut the meat into medium-sized pieces and place in a deep bowl. Add homemade adjika and mix everything thoroughly. Leave it this way for about an hour to marinate the pork. You can marinate the meat overnight and leave it in the refrigerator until the next day.

3. STEP 3

   

   Next, take care of the vegetables. Peel potatoes, carrots, onions, and garlic. Cut the tails off the eggplants and bell peppers. If desired, peel the blue ones. Rinse and dry all vegetables.

4. STEP 4

   

   Remove the core and seeds from the bell peppers. Cut the peppers and onions into large cubes. If you take peppers of different colors, the finished dish will look brighter and more appetizing. Cut the carrots into circles or semicircles. In general, the method of cutting vegetables can be absolutely any at your discretion.

5. STEP 5

   

   Chop the eggplants into cubes or squares.

6. STEP 6

   

   Install the cauldron. Place both types of oil in a cauldron. Stir with a slotted spoon until the butter has dissolved.

7. STEP 7

   

   Add marinated pieces of meat to the cauldron. Stirring, cook until browned (it took me about 20 minutes).

8. STEP 8

   

   Use a slotted spoon to remove the pork into a separate deep bowl, leaving the oil in the pan. Add onion to oil. Fry until golden brown.

9. STEP 9

   

   Catch the onion from the cauldron and add it to the meat in a cup.

10. STEP 10

    

    Next comes the turn of the potatoes. Fry it over high heat, stirring constantly until browned.

11. STEP 11

    

    Place the potatoes in the bowl with the meat and onions.

12. STEP 12

    

    Place carrots and bell peppers in a cauldron. Stirring to ensure nothing burns, cook for about 5-10 minutes.

13. STEP 13

    

    Add vegetables to meat and potatoes.

14. STEP 14

    

    Fry the blue ones in the remaining oil for about five to ten minutes.

15. STEP 15

    

    Pour the tomatoes, twisted in a meat grinder, into the eggplants. Tomatoes can be pureed using a blender.

16. STEP 16

    

    Mix everything thoroughly. Add salt and pepper to taste, add sweet paprika and a little adjika. Stir again and simmer for three to four minutes.

17. STEP 17

    

    Place all the fried foods from the bowl into the cauldron.

18. STEP 18

    

    Mix everything well, cover the cauldron with a lid and cook over low heat until all ingredients are cooked.

19. STEP 19

    

    At the end of cooking, taste for salt and add salt if necessary.

20. STEP 20

    

    Add finely chopped garlic and herbs to the horziani. Stir and leave over the smoldering coals for a while so that the dish is saturated with the aromas of the fire.

21. STEP 21

    

    Ready! Treat your family and friends before everything gets cold!

Comments on the recipe

Inna Litvinenko

21.10.2023

4.9

My mom used to make this when I was a kid. We called it simply fried stew. Very tasty, rich and fatty. You can put zucchini instead of eggplants - it also turns out delicious. But we stopped cooking because... Must be eaten immediately - doesn't store well