CHANAKHI IN HUTSUL

You will find this dish of traditional Georgian cuisine in every Hutsul hut, of course the recipe has been adapted to Carpathian products for many years

Ingredients

• pork (neck) - 700-800 g
• potatoes - 600 g
• red beans - 1 cup
• tomatoes 400 g or 1 tbsp. l. (with a slide) of tomato paste
• onion - 250 g
• carrots - 200 g
• garlic - 5-6 cloves
• flour - 4 tbsp. l.
• bay leaf - 2 pcs.
• freshly ground black pepper, salt
• parsley greens
• lard or sunflower oil for frying

Directions

1. I use fatty meat to cook chanaks in Hutsul style. Today I took a pork neck. You can also use pork ribs with less fatty meat, or cook chanak on the ribs themselves. This is optional. This number of ingredients is designed for 6 large medium-sized pots.
2. Boil the beans.
3. Cut the meat into fairly large pieces.
4. Peel the potatoes, cut into cubes.
5. Cut the onion into small cubes.
6. Slice the carrots.
7. Peel the tomatoes and cut into cubes.
8. Fry the potatoes evenly in sunflower oil or lard so that it is almost ready.
9. Fry the meat over a high heat until ruddy crust.
10. We will add vegetables to the meat later, so it will be more convenient to use a large frying pan.
11. Because fatty meat is used to cook chanaks, there should be a lot of fat in the pan after frying. If the fat is not enough - add lard or oil.
12. Add flour to the fried meat and fry, stirring constantly, for about 3 minutes.
13. Add chopped onion to the pan.
14. Then add finely chopped onions, stir.
15. Then add the carrots, stir and, stirring occasionally, fry for 10-15 minutes. over medium heat.
16. Then lay out the tomatoes, mix everything and fry for another 15 minutes.
17. If you add tomato paste instead of tomatoes, you need to fry much less (about 5 minutes).
18. After that, transfer the contents of the pan to a saucepan and add water.
19. Bring to a boil quickly, add bay leaf, pepper, salt well. Cook over low heat, covered, 10-15 minutes.
20. Put fried potatoes on the bottom of the pots.
21. Put boiled beans on potatoes.
22. Beans are meat with vegetables.
23. Fill the contents of the pot with soup.
24. Pour the contents of the pots evenly over the soup in which the meat and vegetables were cooked. The soup should completely cover the vegetables with the meat, so if there is not enough, you can add a little boiled hot water to each pot. Cover the pots with a lid and place in an oven preheated to 220 ° C for 20 minutes.
25. After that, remove the chanak from the oven, squeeze one clove of garlic into each pot, cover with a lid and leave to infuse for 10-15 minutes. Chanakhi are ready in Hutsul style. When serving, sprinkle with chopped parsley, sometimes add a spoonful of cheese or sour cream.