Veal Dish Chakapuli

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Nino Megrelidze

Ingredients

veal

2 kilogram

White dry wine

500 milliliter

Tarragon

200 gram

Green onion

150 gram

green pepper

20 gram

Fresh garlic

30 gram

green plum

100 gram

Salt

2 a pinch

step

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

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

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.

Serve

Bon Appetit

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