Georgian Cauldron Meat Delight

A hearty meat dish with potatoes and vegetables! Khorziani is an incredibly tasty, colorful dish of Georgian cuisine. Cook it over a fire in a cauldron and you will get a colorful dish that will captivate you from the first spoon!
cook time: 1h 30 min
Noah Merrick
Georgian Cauldron Meat Delight

Nutrition Facts (per serving)

98
Calories
6g
Fat
7g
Carbs
4g
Protein

Ingredients (10 portions)

Basic:

Onion 700 g
Garlic to taste
Tomatoes 1 kg
Salt to taste
Butter 125 g
Potato 1 kg
Carrot 700 g
Vegetable oil 50 ml
Pork 1 kg
Paprika to taste
bell pepper 700 g
Eggplant 700 g
Adjika to taste
Green cilantro (or parsley) to taste

Recipe instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Step 5
Chop the eggplants into cubes or squares.

Step 6

Step 6
Install the cauldron. Place both types of oil in a cauldron. Stir with a slotted spoon until the butter has dissolved.

Step 7

Step 7
Add marinated pieces of meat to the cauldron. Stirring, cook until browned (it took me about 20 minutes).

Step 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.

Step 9

Step 9
Catch the onion from the cauldron and add it to the meat in a cup.

Step 10

Step 10
Next comes the turn of the potatoes. Fry it over high heat, stirring constantly until browned.

Step 11

Step 11
Place the potatoes in the bowl with the meat and onions.

Step 12

Step 12
Place carrots and bell peppers in a cauldron. Stirring to ensure nothing burns, cook for about 5-10 minutes.

Step 13

Step 13
Add vegetables to meat and potatoes.

Step 14

Step 14
Fry the blue ones in the remaining oil for about five to ten minutes.

Step 15

Step 15
Pour the tomatoes, twisted in a meat grinder, into the eggplants. Tomatoes can be pureed using a blender.

Step 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.

Step 17

Step 17
Place all the fried foods from the bowl into the cauldron.

Step 18

Step 18
Mix everything well, cover the cauldron with a lid and cook over low heat until all ingredients are cooked.

Step 19

Step 19
At the end of cooking, taste for salt and add salt if necessary.

Step 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.

Step 21

Step 21
Ready! Treat your family and friends before everything gets cold!

Additional rubrics

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