Recipe Catalog
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Recipe by Giorgi Nachkebia, chef of the "Georgians here" corner at the Central Market on Rozhdestvensky Boulevard.
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Chashushuli is a traditional Georgian dish infused with the aromas of the Caucasus. It combines the tenderness of veal, the spiciness of spices, and the freshness of herbs to create a rich and robust flavor. Historically, this dish was a method of cooking meat by stewing it with vegetables and spices to achieve a tender texture and deep taste. Chashushuli has a bright acidity from tomato paste and white wine, while coriander and ucho-suneli give it a distinctive spiciness. It pairs perfectly with lavash or boiled rice, allowing one to enjoy its rich sauce. The dish is served hot, often garnished with fresh cilantro and parsley for a harmonious flavor accent.
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Chashushuli with tomato paste from veal is a refined dish of Yugoslav cuisine that combines simplicity in preparation and richness of flavor. Its roots trace back to traditional Balkan recipes where meat is simmered in aromatic spices, gaining depth of taste. Tender veal infused with spicy notes of coriander and khmeli-suneli pairs with the light acidity of tomatoes, creating a rich aroma. This dish is perfect for cozy family lunches or friendly gatherings, filling the home with warmth and pleasant scents. It is recommended to serve chashushuli with herbs that refresh the taste, as well as bread or flatbreads that complement its texture well. It is important to cook it over low heat so that the meat becomes tender and the flavors fully develop.
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60
Veal stewed with tomatoes and white wine is an elegant dish of Italian cuisine that harmoniously combines the tenderness of meat, the richness of wine, and the aroma of dried tomatoes. This recipe originates from traditional Tuscan cuisine, where white wine is often used to impart a subtle flavor to the meat. The veal absorbs the juices of the vegetables, while parsley adds freshness. The dish is juicy with a mild acidity from the tomatoes and light spicy notes. It is perfect for a cozy family dinner or a romantic evening, especially when paired with young Chianti. Served with a side of fresh bread or a light salad, it highlights its rich flavor and soft texture.
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70
Veal shank braised with tomatoes and red wine is a dish that embodies the European tradition of slow-cooking meat in aromatic sauces. The beef shank becomes wonderfully tender through long cooking, while the red wine and tomatoes create a rich, slightly sweet-and-sour flavor with deep spicy notes. Celery, carrots, and onions add freshness and light sweetness to the dish, while bay leaves and peppercorns provide piquant accents. It's the perfect dish for a cozy dinner, served with mashed potatoes or fresh bread that soaks up the flavorful sauce.
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120
Tomatoes stuffed with veal are a refined dish of Russian cuisine that combines the freshness of tomatoes with the tenderness of veal. Historically, stuffed vegetables were popular in noble households where complex recipes with harmonious flavors were appreciated. Here, tender veal, aromatic dill, and a spicy sauce come together to create a dish that will pleasantly surprise guests. Its rich flavor is a blend of juicy tomatoes, tender meat, and fresh herbs, while the mayonnaise-sour cream sauce adds a special creamy texture. It can be served as an appetizer or light lunch. This treat will adorn the festive table and delight lovers of Russian gastronomy.
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60
Veal cutlets with mustard sauce and tomatoes are a refined dish of European cuisine, where the juiciness and tenderness of veal harmoniously combine with the piquant sauce and freshness of cherry tomatoes. The origins of this recipe trace back to the gastronomic traditions of France, where thin veal cutlets are often complemented by creamy or wine sauces. Dijon mustard adds a subtle sharpness to the dish, while white wine provides a light acidity. The creamy texture of the sauce and the aroma of fragrant herbs make it an ideal complement to the meat. This dish can be served as a festive treat, garnished with fresh greens and roasted vegetables. It pairs wonderfully with mashed potatoes or a light vegetable side, creating a true gastronomic delight.
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Casserole made of veal and turkey with tomatoes is a true gastronomic masterpiece of American cuisine, combining the tenderness of veal and turkey with the vibrant flavor of fresh tomatoes. Historically, such casseroles emerged in the USA as a convenient way to prepare meat dishes in one pan, preserving the juiciness of ingredients and highlighting their taste with spices. This casserole is a nutritious and balanced dish, perfect for a family dinner. The aromatic mix of nutmeg, mustard, and oregano adds zest to the dish while baked tomatoes provide a slight tanginess. It is served hot, often with crusty bread or fresh vegetables. Not only is it delicious but also rich in protein, vitamins, and beneficial minerals, making it an excellent choice for those who value healthy and hearty meals.
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The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).
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Chashushuli made from wood mushrooms is a refined dish of Georgian cuisine, where oyster mushrooms acquire a rich aroma of spices and white wine. Inspired by traditional meat chashushuli, this version reveals the full depth of mushroom flavor, giving them tenderness and spiciness. Onions and garlic sautéed to a golden crust create the base on which the rich taste of mushrooms unfolds. White wine softens the texture, while Svan mix, coriander, and fresh cilantro add bright notes of Eastern spice. Pomegranate seeds and tarragon leaves give the dish freshness and a slight tanginess. Wood mushroom chashushuli is perfect as a main dish or a spicy appetizer that pairs well with Georgian flatbreads and a glass of dry wine.
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Recipe from the restaurant "Kazbek".
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Chashushuli from pork neck is a vibrant, rich dish of Georgian cuisine that impresses with its combination of flavors and aromas. Historically, chashushuli was made from beef, but the variation with pork adds extra juiciness and tenderness to the meat. Fried fat gives a rich taste, while spices like sumac, chili, and black pepper reveal the Eastern spiciness of the dish. Cherry tomatoes add a slight tanginess, and butter softens the texture. The dish is garnished with fresh cilantro and sesame seeds, giving it a special piquancy. Chashushuli pairs perfectly with lavash or fluffy Georgian bread – shotis puri – allowing you to enjoy the rich sauce. This dish is great for friendly gatherings as its rich flavor and aroma make it the center of attention at any table.
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Chashushuli is one of the most popular Georgian meat dishes, traditionally made from beef. Its name comes from the Georgian word 'chashusha,' meaning 'spicy,' which fully reflects its rich spicy flavor. The dish is prepared by stewing, making the meat incredibly tender and the sauce thick and aromatic. Key ingredients like ucho-suneli, adjika, and fresh cilantro give chashushuli a unique character of Caucasian cuisine. This dish pairs perfectly with lavash or fresh bread that absorbs the rich tomato-spicy sauce. Chashushuli is traditionally served at large feasts or family gatherings, and its vibrant taste and fragrant spices make it an indispensable part of Georgian culinary culture.
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The main thing in frying veal kidneys is to get rid of the characteristic smell inherent in this offal. To do this, the kidneys need to be soaked - and this will take most of the time, and the frying itself will not take more than twenty minutes. When serving, the kidneys are poured with lemon juice and sprinkled with parsley.
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Brazilian-style calf liver is a delightful dish of Latin American cuisine that combines the rich flavor of liver with the exotic sweetness of banana. It reflects Brazil's gastronomic traditions, where meat products are often paired with fruits to create a balance of flavors. Marinating in white wine and lemon juice makes the liver tender and aromatic, while brief stewing with banana adds special tenderness to the dish. A side of fluffy rice complements the composition, making it harmonious. This recipe is perfect for cozy family lunches or festive dinners, surprising with its unusual yet delightful combination of ingredients.
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