Summary

Ingredients

• 600 g oulash your choice (oriinally from lamb)
• 150 g beans, white
• Water for soaking
• 2 medium carrot (s)
• 2 medium onion (s)
• 6 cloves garlic
• 6 large potato (s)
• 12 black peppercorns
• 12 juniper berries
• 6 bay leaves
• 150 ml white wine
• 3 tablespoon tomato paste
• 500 ml water
• some salt and pepper
• Paprika powder, hot pink
• possibly spice mixture, Georgian (Chmeli-Suneli)
• some leaf parsley
• some dill

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Instructions

1. You need 6 clay pots with lids. Soak the white beans in the water and let stand overnight, then cook until they are done.
2. Season the meat with pepper and salt and place it on the bottom of the 6 clay pots. Dice the onions and spread over the meat. Spread the cooked beans over the onions. Dice the carrots and pour over the beans. Cut the potatoes into large cubes and lay them out over the carrots. Place 1 bay leaf, 2 juniper berries and 2 black peppercorns in each pot.
3. Dissolve 3 tablespoons of tomato paste in 500 ml of water and the wine, season the liquid with salt (caution is advised because the meat has already been seasoned with salt), hot paprika and Chmeli-Suneli and add to the pots. The pots should be filled up to 3/4 full with the liquid.
4. Preheat the oven to 220 ° C (top / bottom heat), put the pots in there and after approx. 15 minutes reduce the heat to 150 ° C and let simmer for 2 hours.
5. After everything is done, garlic is pressed through the press and added to the pots just before serving. Approx. 1 toe per pot.
6. In the original version from the Caucasus, there are also eggplant, tomatoes and zucchini. The amount of carrots and potatoes is reduced accordingly.