Chashushuli In Georgian: A Step-by-step Recipe With Photos And Videos

2025 Author: Bailey Albertson | [email protected]. Last modified: 2025-01-23 12:41

Tour of Georgian cuisine: cooking a real chashushuli

Georgian national cuisine is rich in meat dishes, and a special place in it is occupied by seasonings and spices that make the meat spicy. One of these dishes is chashushuli, very spicy meat with vegetables, which is popular in Georgia and beyond.

Classic beef chasushuli

I must say that “chashushuli” is translated from Georgian as “sharp”. When preparing it, do not skimp on pepper and adjika.

You will need the following products:

• 500 g veal;
• 2 onions;
• 2 cloves of garlic;
• 1 tsp cilantro;
• 1 tsp hops-suneli;
• ½ green bell pepper and ½ yellow;
• 50 g dill;
• 4 tbsp. l. spicy adjika;
• 1.5 tsp. salt;
• 20 ml of vegetable oil;
• 1 tsp ground black pepper;
• 300 g tomato;
• 30 g parsley.

Let's start cooking.

1. Cut the meat into small cubes, place in a deep bowl and cover with adjika. Cut the peeled onions into half rings as thin as possible, add to the meat and mix the products with your hands. Sprinkle with salt and let sit for 30 minutes.

   

   First, marinate the meat in adjika with onions

2. Peel the garlic and chop it with a knife.

   

   It is better to cut the garlic with a knife

3. Warm up the cauldron, grease the walls with a little oil, transfer the meat there. Stir until the marinade gradually evaporates. When the moisture level has decreased, add the garlic and stir again.

   

   Cook the meat until most of the marinade has evaporated

4. Now start adding spices in turn: coriander, black pepper, suneli hops. Stir the meat and seasonings again, cover the cauldron with a lid and leave to simmer for 20 minutes.

   

   Season the meat gradually

5. During this time, grind the tomato with a blender or with a grater. Transfer the resulting puree to the cauldron to the meat and simmer for another half hour.

   

   Add tomato puree and continue to simmer

6. Salt almost finished meat to taste and add ½ tsp. red pepper, stir, simmer for another 3 minutes.

7. Meanwhile, cut the peppers into small pieces, chop the fresh herbs. First add the peppers to the meat and simmer for 5 minutes, then the herbs. Stir, turn off heat and leave for 20 minutes, covered.

   

   It is customary to serve ready-made bowls with bread or lavash.

Now the chasushuli is ready. Serve it without garnish, but with bread.

If you can't get the veal, prepare the pork bowl. The classic version, of course, is prepared only from young veal, but other meats will also work. For example, I even used chicken and duck.

Video recipe chashushuli in Georgian

Chashushuli in a multicooker

Although chashushuli is traditionally cooked in a cauldron, you can also use a multicooker for this, because it has suitable modes.

Take these products:

• 500 g of beef;
• 3 tomatoes;
• 3 bell peppers;
• 2 onions;
• 2 cloves of garlic;
• salt, ground pepper, red hot pepper, fresh herbs.

Cooking process:

Marinate the sliced meat for half an hour, sprinkling with spices.

1. In a multicooker bowl, first fry the onion in vegetable oil, then the meat separately. Combine them, add chopped garlic, chopped peppers and tomatoes puréed in a blender.
2. Set the Stew program on the multicooker and cook for 2 hours. Before serving the chasushuli on the table, add more fresh herbs to it.

Chashushuli with new potatoes and mushrooms

It turns out that chashushuli can be prepared not only from meat. It can be potatoes with mushrooms, the main thing is spicy. In Georgia, it is prepared when the season of young potatoes and basil begins.

You will need:

• 700 g of small young potatoes;
• 500 gr of champignons or other mushrooms;
• 6 young garlic cloves;
• 2 pcs. bitter capsicum;
• 2 large onions;
• 50 g fresh purple basil;
• oil - for frying;

• salt to taste.

  

  Real chashushuli can also be made from potatoes with mushrooms

Cooking process:

1. Place the peeled young potatoes in a deep frying pan with heated vegetable oil. Reduce heat to low, cover skillet and cook for 10 minutes. After that, stir, close the pan again, fry for another 10 minutes. Check the potatoes for doneness with a fork or knife. If it is already soft, turn the heat to medium and cook until golden brown, uncovered.

   

   Fry young potatoes in vegetable oil until soft

2. Cut the onion into medium-sized cubes. Peel the mushrooms and disassemble them: hats - separately, legs - separately.

   

   Prepare the onions and mushrooms

3. Heat oil in a separate deep skillet. Put the mushroom legs and onions there, cover and fry for 7-8 minutes, turning on medium heat. Stir food from time to time.

   

   Start frying onions with mushrooms

4. Now put the mushroom caps on the legs and onion. Roast for 20 minutes, covered over medium heat, stirring occasionally.

5. Meanwhile, chop green hot peppers and basil and chop the garlic.

   

   Chop garlic, pepper and basil

6. Put mushrooms and onions to the potatoes, add pepper, garlic and basil there. Season with salt, mix, fry for 2 minutes and remove from heat.

   

   Chashushuli is almost ready

7. Place the chasushuli on a plate, garnish with fresh basil and serve with tkemali sauce.

   

   An excellent addition to such chashushuli is tkemali sauce

Video recipe for potato chasushuli with mushrooms

We hope you will like our recipes, and the dishes prepared according to them will take their rightful place on your table. Prepare chashushuli in Georgian, treat your family and friends with real Georgian hospitality and share your impressions with us in the comments. Enjoy your meal!