How to make Georgian Hortsian in a cauldron? Prepare all the products that are listed in the recipe. Pork can be substituted for beef if desired, but please note that in this case, the cooking time will increase.
Take care of the meat first. Rinse the pork under running water and pat dry with paper towels to remove excess water. Cut the meat into medium-sized pieces and send to a deep bowl. Add homemade adjika and mix everything thoroughly. Leave in this way for about an hour to marinate the pork. You can marinate the meat overnight and leave it in the refrigerator until the next day.
Next, move on to vegetables. Peel potatoes, carrots, onions, garlic. Trim the stems off the eggplants and bell peppers. If desired, peel the blue ones from the skin. Rinse and pat dry all vegetables.
Remove core and seeds from bell peppers. Cut peppers and onions into large cubes. If you take peppers of different colors, then the finished dish will look brighter and more appetizing. Cut carrots into circles or semicircles. In general, the method of cutting vegetables can be absolutely anything at your discretion.
Chop eggplant into cubes or squares.
Set the cauldron. Send both types of oil to the cauldron. Stir with a slotted spoon until the butter has melted.
Add marinated pieces of meat to the cauldron. Stirring, cook until browned (it took me about 20 minutes).
Use a slotted spoon to fish out the pork into a separate deep bowl, leaving the oil in the cauldron. Send the onion to the oil. Fry until golden brown.
Catch the onion from the cauldron and send it to the meat in a cup.
Next comes the potatoes. Fry it over high heat, stirring constantly until browned.
Put the potatoes in a bowl with meat and onions.
Send carrots and bell peppers to the cauldron. Stirring to prevent burning, cook for about 5-10 minutes.
Arrange vegetables with meat and potatoes.
Fry the blue ones in the remaining oil for about five to ten minutes.
Pour in the tomatoes, twisted in a meat grinder, to the eggplants. Tomatoes can be mashed with a blender.
Mix everything thoroughly. Salt to taste, pepper, add sweet paprika and a little adjika. Stir again, sweat over a fire for three to four minutes.
Send all the fried foods from the bowl to the cauldron.
Mix everything well, cover the cauldron with a lid and cook over low heat until all components are ready.
At the end of cooking, taste for salt and add salt if necessary.
Add finely chopped garlic and herbs to the hortiani. Stir and leave over the embers for a while so that the dish is saturated with the aromas of the fire.
Ready! Treat your family and friends before everything gets cold!