Chakapuli (ჩაქაფული (Chakapuli))
Overview
Chakapuli is a bright green Georgian stew of lamb or veal cooked with masses of fresh tarragon. The meat is simmered slowly with spring onions and dry white wine, then a huge amount of chopped tarragon, coriander, dill, parsley and garlic is added with tkemali, sour green cherry plums, or a little tkemali sauce. The herbs turn the broth green and give it a fresh, aniseed and sour flavour. It is not thickened, so the result is a soupy stew with plenty of fragrant broth for dipping bread. A little green chilli is often added for heat. It is served with shoti or mchadi bread.
History
Chakapuli is a spring dish in Georgia, made when the first tarragon and the young sour plums appear and when lambs are born. It is the traditional Easter meal in many Georgian families, and it is especially linked with the eastern region of Kakheti, Georgia's main wine-growing region, where it is cooked with the local white wine. It is now one of the most popular dishes in Georgia.
Main ingredients
Lamb or veal, tarragon, white wine, green sour plums, spring onion, coriander. The soup is built on wine and herb broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · Lamb soups · More soups from Georgia
Recipe
Method
- 1
Put the meat and spring onions in a pot with the wine and 300 ml water.
- 21 h
Cover and simmer for 1 hour, until the meat is tender.
- 310 min
Add the plums and cook for 10 minutes.
- 410 min
Stir in all the herbs, garlic and chilli and cook for 10 minutes more.
- 5
Season and serve with Georgian bread.
- ✓
Serve. About 1h 55m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
