StewMedium

Chakapuli with Sorrel

Name: Chakapuli with Sorrel
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Georgian
Ingredients: 800.00 g Veal; 200.00 g onions; 100.00 g Spring onion; 30.00 g Tarragon; 50.00 g Cilantro; 50.00 g Parsley; 150.00 g Sorrel; 500.00 ml Dry White Wine; 150.00 g Damsons; 5.00 g Salt; 2.00 g Black Pepper; 30.00 ml Vegetable oil

Chakapuli is a Georgian spring stew made with veal and tkemali (sour plum sauce). This recipe is enriched with sorrel, which gives it a special flavor and freshness.

Prep20 min

Cook120 min

Servings4

Cal/serving425

#Georgian#meat#stew#chakapuli#white wine#cilantro#tarragon#spring#herbs#sorrel#broth#lamb#Main Course#chakhokhbili

Ingredients

Servings

Dry White Wine500 ml
Vegetable oil30 ml

Instructions

4 steps

1
Cut the veal into small pieces, slice the onion into rings, and coarsely chop the green onions and other herbs.
20 min
2
Lightly sauté the veal and onion in oil in a pan.
10 min
3
In a heavy-bottomed pot (preferably cast iron), layer the meat and herbs, pour in the wine so that it almost covers the ingredients, add salt and pepper, and place over low heat.
90 min
4
When the meat is cooked, add the tkemali and simmer for a few minutes.
5 min

Nutrition

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.

425

kcal

52.5g

Protein

11.3g

Carbs

18.8g

Fat

3.8g

Fiber

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Chakapuli with Sorrel

Ingredients

Instructions

Nutrition

My notes and cooking history

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