Chinakhi
Description
The dish is very hearty and nutritious, and it can feed a large number of people. You can find it on the menu of many restaurants, not only Georgian ones. It's difficult to classify chinhali as either a first or second course, but it can easily replace a full meal on its own. There are many recipes for preparing it, but the basis of any version is meat with vegetables. Chinhali should always be served hot, garnished with fresh herbs. Ladle onto plates and serve.
Instructions
- 1
Step 1
1. I rinse the beans and soak them in cold water for 6-8 hours, then transfer them to a pot, cover with water, and boil until they can be easily mashed with a fork.
- 2
Step 2
2. Wash the pork, dry it with a paper towel, and cut into large pieces. Heat a frying pan with sunflower oil, add the meat, season with salt and pepper, fry for 25-30 minutes, then transfer to a plate.
- 3
Step 3
3. Peel and wash the potatoes, then cut them into large pieces. In the skillet where the meat was fried, cook the potatoes for about 15 minutes, making sure to season with salt.
- 4
Step 4
4. I chop the onion into cubes, grate the carrot, heat a frying pan with sunflower oil, and sauté the onion with the carrot.
- 5
Step 5
5. In a separate dry skillet, toast the flour until golden brown, then take half a cup of water and add the flour to it, stirring well.
- 6
Step 6
6. I transfer the fried meat with vegetables to a pot, pour in water, add bay leaf, and place on the stove. After boiling, I add beans and the onion-carrot sauté. I pour in a mixture of flour and water, add tomato paste, season with salt and spices to taste, and crush in garlic.
- 7
Step 7
7. Wash and finely chop the herbs, pour the chynakhi into portions, add a pinch of herbs, and serve the dish hot.