Chanachi Ukrainian style

Ingredients for 6 servings:

• 600 g goulash of your choice (originally lamb)
• 150 g beans, white
• Water for soaking
• 2 m.-large carrot(s)
• 2 m.-sized onion(s)
• 6 cloves garlic
• 6 large potatoes
• 12 peppercorns, black
• 12 juniper berries
• 6 bay leaves
• 150 ml white wine
• 3 tbsp tomato paste
• 500 ml water
• some salt and pepper
• Paprika powder, hot
• possibly spice mix, Georgian (Chmeli-Suneli)
• some flat-leaf parsley
• some dill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 35 minutes

a meat dish from the Caucasus made in a clay pot

You will need 6 clay pots with lids. Soak the white beans in water and let stand overnight, then boil until tender. Season the meat with pepper and salt and place it on the bottom of the 6 clay pots. Dice the onions and arrange them over the meat. Spread the cooked beans over the onions. Dice the carrots and arrange them over the beans. Cut the potatoes into large cubes and arrange them over the carrots. Place 1 bay leaf, 2 juniper berries, and 2 black peppercorns in each pot. Dissolve 3 tablespoons of tomato paste in 500 ml of water and the wine. Season the liquid with salt (careful, as the meat has already been seasoned with salt), hot paprika, and khmeli-suneli, and pour it into the pots. The pots should be filled with liquid up to 3/4 full. Preheat the oven to 220°C (top/bottom heat), place the pots inside, and after about 15 minutes, reduce the heat to 150°C and simmer for 2 hours. Once everything is cooked, press the garlic and add it to the pots just before serving. Use about 1 clove per pot. The original Caucasian version also includes eggplant, tomatoes, and zucchini. The amount of carrots and potatoes is reduced accordingly.