Khortsiani georgian in kazan

10 servings
1 hour 30 min

How to make Georgian khorziani in Kazan? Prepare all the products that are listed in the recipe. Pork can be replaced with beef at will, but note that in this case, the cooking time will increase.

Do meat first. Rinse the pork under running water and dry with wipes to remove excess water. Cut the meat into medium-sized pieces and send to a deep bowl. Add home ajika and mix everything thoroughly. Leave this way for about an hour so that the pork is minced. You can marinate the meat overnight and leave in the refrigerator until the next day.

Next, take up vegetables. Peel potatoes, carrots, onions, garlic. Cut the ponytails from eggplant and bell peppers. If desired, peel the bluish ones. Rinse and dry all vegetables.

Remove the core and seeds from the bell peppers. Cut the peppers and onions into large cubes. If you take peppers of different colors, then 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 at your discretion.

Grind the aubergines with bars or squares.

Install the breech. Send both types of oil to the cauldron. Stir with a slotted spoon until the butter dissolves.

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

Catch the pork with a slotted spoon into a separate deep bowl, leaving the oil in the cauldron. Send onions to the oil. Fry until golden.

Catch the onions from the cauldron and send them to the meat in a cup.

Next comes the queue of potatoes. Fry it over high heat, stirring constantly until brown.

Put the potatoes in a bowl of meat and onions.

Send carrots and bell peppers to Kazan. Stirring so that nothing burns, cook for about 5-10 minutes.

Lay out the vegetables for the meat and potatoes.

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

Pour tomatoes twisted in a meat grinder to the eggplant. Tomatoes can be mashed with a blender.

Mix everything thoroughly. Salt to taste, pepper, add sweet paprika and a little ajika. Stir again, sink on the fire for three to four minutes.

Send all fried products from the bowl to the cauldron.

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

At the end of the preparation, try on salt and add salt if necessary.

Add garlic and greens chopped finely to the horziani. Stir and leave over the smoldering embers for a while so that the dish is full of fire flavours.

Done! Treat your family and friends until everything has cooled!