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Veal Dish Chakapuli
30-60 Min
Average
Light dish
ingredients
2 2 kg. veal
500 500 ml. Dry white wine
200 200 gr. Tarragon
150 150 gr. Green onions
20 20 gr. Green pepper
30 30 gr. Fresh garlic
100 100 gr. Green plum
2 2 teaspoon Salt
step 1
Cut the meat into medium-sized cubes. It is desirable to mix the soft and bony pieces of meat together. This will make the soup more delicious.
step 2
Wash the herbs, let dry and cut together with garlic and pepper. Mix everything together. Separate the tarragon leaves from the coarse stem. Use only the leaves. Put the meat and herbs in layers in a saucepan, add salt and green plums. Pour the wine on and put on the fire. Simmer on low heat for 30-40 minutes or until the meat is cooked.
step 3
Put the meat and herbs in layers in a saucepan, add salt and green plums. Pour the wine on and put on the fire. Simmer on low heat for 30-40 minutes or until the meat is cooked.

How To Serve

Bon Appetit