Husbands

Husbands

Category: First meal

Kitchen: georgian

Ingredients
pork legs	4 things
carrot	1 PC
onion	1 PC
leek	1 stem
stalked celery	1 stem
Bay leaf	3 leaves
carnation	4 things
coriander	1 tsp
allspice	5 peas
black pepper	10 peas
salt to taste
wine vinegar	125 ml

Cooking method

• Husbands - cold thick Georgian soup, mostly served frozen. This dish looks very much like a Russian jellied meat. It seems that all the ingredients are the same, but the taste is different. This is the merit of the secrets of Georgian cuisine, which are so rich in spices in the Georgian land.

• 	Pork legs wash well. Chop the onions and carrots, celery and leeks coarsely. We fill everything with water. You need to cook for three hours or a little more - the meat should become completely soft and easily separate from the bones. I put it in the pressure cooker for 1 hour.
  	When ready, salt the broth and, without removing the legs, let cool slightly.
  	We take out the meat from the broth and try to free it from the bones, but at the same time it is necessary to preserve the grace of the pig's leg.

• Part of the remaining broth is filtered through a fine sieve and poured into a saucepan. Add vinegar, bay leaves, cloves, coriander, allspice and black peppercorns. Bring to a boil, remove from heat and let cool slightly. Put on fire again and bring to a boil. Then you can pour the legs with this marinade.

• It is advisable to keep it in the refrigerator for 1-2 days and then serve it with your favorite herbs.
• Bon Appetit everyone.

Note

MUZHUZHI - jellied meat of pork legs, tails and lean meat of a pig, marinated with wine vinegar; traditional Georgian dish.

Oh, how interesting! Well, definitely our jelly! Thank you Tulip for introducing us to such recipes!

[Tumanchik]

Tumanchik, Ira, thanks. Just more spices. I never add so much to the jelly. And the taste is correspondingly more intense. But again, for the spice lover.

how interesting, you must definitely try ... in my family they adore jellied meat ... but they definitely won't stand it for two days in the fridge ... I'll come home from work one day, and there is no Husband in the fridge ... and the stress, by the way, to what place?

[AlenKa]

and the accent, by the way, in what place?

AlenKa, an interesting question, when I read the recipe, I put it on the second syllable. Now I tried to find some information on how to pronounce it - I could not find it. We must try to ask around friends.

I have been looking at this Georgian dish for a long time, but it is embarrassing that it probably turns out to be fat, but the recipe is too tempting. And in the jellied meat, I always add vinegar and garlic, filter the broth and pour vinegar into it to taste and squeeze the garlic, let it brew while sorting the meat - the jellied meat turns out to be very tasty and in each plate the same amount of garlic and the meat from the vinegar acquires a unique taste
Olya, thank you very much for the recipe: rose: I love Georgian cuisine

probably it turns out fat

I got it less fatty than the usual jellied meat.

Olya, thank you very much for the recipe

Please - glad you liked it. Thank you.

[Olya]

Olya, for one name it is impossible to pass by !!! Girls, everyone to cook Husbands to their husbands !!!

Olya, it's impossible to pass by for one name !!!

I, too, could not pass by such a name. Had to cook !!!!

[Olya]

The name is cool, yeah, this Georgian jellied meat! Cool, Olyathat you brought it here!
I am always touched by the names of Caucasian dishes. Take, for example, Armenian tzhvzhik! It seems that something super - duper - mysterious, but in fact a liver fried with onions.