{"2_72i7":{"state":{"logo":{"href":"//yandex.com.tr","isForeign":true},"form":{"action":"/search/","searchLabel":"Bul","hiddenInputs":[{"name":"lr","value":21206}]},"actions":{"advancedSearch":{"checked":false,"ariaLabel":"Gelişmiş arama"},"moreButtonProps":{"ariaLabel":"Daha fazla"},"cbir":{"name":"cbir","label":"Поиск по картинке","infoUrl":"//yandex.ru/promo/photosearch/index?source=landingdesk","isMacOS":false}},"userSection":{"loggedIn":false,"loginProps":{"loginUrl":"https://passport.yandex.com.tr/auth?retpath=%2F&origin=serp_desktop_auth_new","loginText":"Giriş 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баранины","reqid":"1721185730714620-8002113010733165870-balancer-l7leveler-kubr-yp-vla-200-BAL","noreask":"1","lr":"21206","counters":{"type":"b","data":{"$header":"0_r34z000","logo":"0_r34z001","login":"0_r34z003","usermenu":"0_r34z004","market-cart":"0_r34z006","more-button":"0_r34z007","cbir":"0_r34z008","$navigation":"0_r34z009","item":"0_r34z00i","tab-www":"0_r34z00b","tab-images":"0_r34z00d","tab-video":"0_r34z00f","tab-maps":"0_r34z00h","tab-translate":"0_r34z00j"}}},"loggedIn":false,"baobab":{"parentNode":{"context":{"genInfo":{"prefix":"0_r34w01-0-1"},"ui":"desktop","service":"web","reqid":"1721185730714620-8002113010733165870-balancer-l7leveler-kubr-yp-vla-200-BAL","fast":{"name":"header-desktop"}}}}},"type":"header-desktop"},"2_r340":{"state":{"items":[{"pos":0,"query":"Как приготовить \u0007[чакапули\u0007] \u0007[из\u0007] \u0007[баранины\u0007]?","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"В источнике приведён рецепт грузинского блюда "},{"text_weight":"bold","type":"text","text":"чакапули"},{"type":"text","text":"."}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Ингредиенты"},{"type":"text","text":":"}]}]},{"type":"unordered-list","items":[{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Баранина — 700–800 г;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Зелёный лук — 250 г;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Кинза — 150 г;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Петрушка — 2–3 веточки;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Тархун — 150 г;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Чеснок — 5–6 зубчиков;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Острый зелёный перец — 1/4 штуки;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Соль — по вкусу;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Молотый красный перец — 1 щепотка;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Уцхо-сунели — 1 ч. ложка;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Хмели-сунели — ¹⁄₂ ч. ложки;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Кинза молотая — ⅔ ч. ложки;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Ткемали (алыча) — 400–450 г;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Белое сухое вино — 300 мл."}]}]}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Приготовление"},{"type":"text","text":":"}]}]},{"type":"ordered-list","items":[{"value":1,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Мясо нарежьте небольшими кусочками. Лучше всего использовать молодую баранину. Не менее вкусным блюдо получается и с говядиной."}]}]}]},{"value":2,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Лук, кинзу, петрушку, листья тархуна, чеснок и перец порубите и смешайте. Молодой чеснок сделает блюдо ещё вкуснее."}]}]}]},{"value":3,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"На дно толстостенной кастрюли или казана уложите немного мяса и часть зелени с чесноком и перцем. Повторите слои ещё 2–3 раза, чтобы зелень была сверху."}]}]}]},{"value":4,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Посыпьте мясо с зеленью солью, специями и выложите поверх ткемали. Залейте всё вином и накройте крышкой."}]}]}]},{"value":5,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Доведите до кипения на сильном огне, после убавьте его до небольшого и готовьте чакапули не меньше полутора часов, пока мясо не станет мягким."}]}]}]}]}]}],"path":{"items":[{"text":"Чакапули — вкуснейшее грузинское блюдо - Лайфхакер"}]},"url":"https://Lifehacker.ru/recipe/chakapuli/","headline":"Чакапули — вкуснейшее грузинское блюдо - Лайфхакер","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://Lifehacker.ru/recipe/chakapuli/","subtitle":{"path":{"items":[{"text":"Чакапули — вкуснейшее грузинское блюдо - Лайфхакер"}],"favicon":{"index":9,"pageNumber":0,"size":"m"}}}},"disclaimer":"Создано на базе источника нейросетью YaGPT, возможны неточности"}},{"pos":1,"query":"Как приготовить чанахи \u0007[по\u0007]-\u0007[грузински\u0007] классический \u0007[рецепт\u0007]?","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Вот один из рецептов чанахи по-грузински."}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Ингредиенты:"}]}]},{"type":"unordered-list","items":[{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Баранина — 700 г;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Баклажаны — 300 г;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Помидоры — 300 г;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Репчатый лук — 3 головки;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Картофель — 3 шт. среднего размера;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Черный перец горошком — 10 шт.;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Свежая кинза — 1 большой пучок;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Красный базилик — 6 веточек;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Острый стручковый перец — 1 шт.;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Сливочное масло — 50 г;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Томатный сок — 500 мл;"}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Соль — по вкусу."}]}]}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Способ приготовления:"}]}]},{"type":"ordered-list","items":[{"value":1,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Баранину промываем, просушиваем бумажным полотенцем, нарезаем средними кусками, как на шашлык. Солим его, аккуратно размешиваем. Важно, чтобы соль покрыла кусок со всех сторон. Оставляем мясо на 5 минут."}]}]}]},{"value":2,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Овощи нарезаем крупными кусочками."}]}]}]},{"value":3,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"На дно горшочка или казана выкладывается баранина, затем располагается картофель, баклажаны, лук и помидоры. Каждый слой сдабривается солью."}]}]}]},{"value":4,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Отправляем в блюдо перец горошком. Острый стручковый перец нарезаем на мелкие кусочки и выкладываем к остальным ингредиентам блюда."}]}]}]},{"value":5,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Добавляем в каждый горшочек томатный сок. Вместо сока можно использовать бульон или обычную воду."}]}]}]},{"value":6,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Накрываем горшочки крышкой и отправляем их в холодную духовку."}]}]}]},{"value":7,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Томится баранина около 1,5–2 часов при температуре 180 градусов."}]}]}]},{"value":8,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Готовое блюдо подаем к столу в горячем виде. В каждый горшочек выкладываем небольшое количество сливочного масла, измельченные кинзу и базилик."}]}]}]}]}]}],"path":{"items":[{"text":"Чанахи по-грузински: оригинальный рецепт | Еда от ШефМаркет | Дзен"}]},"url":"https://dzen.ru/a/YWK6VeJiDHcRWszL","headline":"Чанахи по-грузински: оригинальный рецепт | Еда от ШефМаркет | Дзен","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://dzen.ru/a/YWK6VeJiDHcRWszL","subtitle":{"path":{"items":[{"text":"Чанахи по-грузински: оригинальный рецепт | Еда от ШефМаркет | Дзен"}],"favicon":{"index":11,"pageNumber":0,"size":"m"}}}},"disclaimer":"Создано на базе источника нейросетью YaGPT, возможны неточности"}},{"pos":2,"query":"Какая зелень идет на \u0007[чакапули\u0007] \u0007[из\u0007] \u0007[баранины\u0007]?","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"text","text":"Чакапули - традиционное весеннее блюдо грузинской кухни. Готовят его из молодой баранины с большим количеством ароматных трав, таких как кинза, тархун, зеленый лук, иногда добавляют укроп и базилик. Тушится мясо в белом вине до готовности. Подают Чакапули как самостоятельное блюдо без гарнира, запивают вином."}]}],"path":{"items":[{"text":"iamcook.ru"}]},"url":"https://www.iamcook.ru/showrecipe/8847","headline":"Чакапули — рецепт с фото пошагово + отзывы. Как приготовить чакапули...","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://www.iamcook.ru/showrecipe/8847","subtitle":{"path":{"items":[{"text":"iamcook.ru"}],"favicon":{"index":13,"pageNumber":0,"size":"m"}}}}}},{"pos":3,"query":"Как приготовить чкмерули \u0007[по\u0007]-\u0007[грузински\u0007]?","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Вот один из рецептов приготовления чкмерули по-грузински."}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Ингредиенты на 4 порции:"}]}]},{"type":"unordered-list","items":[{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"цыплёнок весом примерно 1 кг — 1 шт.; "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"сливки жирностью 30 % — 500 мл; "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"чеснок — 1 шт.; "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"растительное масло — 100 мл; "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"кинза — 6 веточек; "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"петрушка — 6 веточек; "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"хмели-сунели — 1 ч. л.; "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"молотый чёрный перец; "}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"соль."}]}]}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Приготовление:"}]}]},{"type":"ordered-list","items":[{"value":1,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Разрежьте цыплёнка на 4–8 частей, обсушите бумажными полотенцами. Сложите в большую миску, посолите, посыпьте перцем и полейте растительным маслом."}]}]}]},{"value":2,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Несколько раз переверните кусочки цыплёнка, чтобы они покрылись маринадом со всех сторон. Затяните миску пищевой плёнкой и уберите в холодильник минимум на 1 час."}]}]}]},{"value":3,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Поставьте на средне-сильный огонь большую сковородку без масла и разогревайте в течение 2–3 минут. Выньте цыплёнка из маринада и разложите на сковородке. Уменьшите нагрев до среднего и жарьте в течение 10 минут до образования румяной корочки. Переворачивать цыплёнка не надо."}]}]}]},{"value":4,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Пока зажаривается одна сторона цыплёнка, приготовьте соус. Измельчите чеснок. Отделите от стеблей и измельчите листья кинзы и петрушки. Соедините сливки с чесноком и зеленью, посолите, приправьте перцем и хмели-сунели и перемешайте."}]}]}]},{"value":5,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Переверните цыплёнка на другую сторону и продолжайте жарить ещё 5–7 минут. Переложите в жаропрочную форму и влейте сливочный соус. Разогрейте духовку до 190 °C. На средний уровень поместите решётку."}]}]}]},{"value":6,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Накройте форму с чкмерули по-грузински крышкой или фольгой и запекайте в духовке в течение 15–20 минут. Выньте форму, переверните кусочки цыплёнка на другую сторону и продолжайте готовить ещё 5–7 минут."}]}]}]},{"value":7,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Достаньте форму с чкмерули из духовки и оставьте под крышкой на 10 минут. Затем разложите куски цыплёнка по тарелкам и щедро полейте соусом из формы. Подавайте с лепёшками, кукурузной кашей эларджи и зеленью."}]}]}]}]}]}],"path":{"items":[{"text":"Чкмерули по-грузински, пошаговый рецепт с фото от автора Полежаева Анна-София на 1089 ккал"}]},"url":"https://www.gastronom.ru/recipe/49458/chkmeruli-po-gruzinski","headline":"Чкмерули по-грузински, пошаговый рецепт с фото от автора Полежаева Анна-София на 1089 ккал","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://www.gastronom.ru/recipe/49458/chkmeruli-po-gruzinski","subtitle":{"path":{"items":[{"text":"Чкмерули по-грузински, пошаговый рецепт с фото от автора Полежаева Анна-София на 1089 ккал"}],"favicon":{"index":15,"pageNumber":0,"size":"m"}}}},"disclaimer":"Создано на базе источника нейросетью YaGPT, возможны неточности"}},{"pos":4,"query":"Как приготовить кубдари \u0007[по\u0007]-\u0007[грузински\u0007]?","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Рецепт грузинского мясного пирога «Кубдари»"}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Ингредиенты:"}]}]},{"type":"unordered-list","items":[{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Тесто: мука пшеничная — 1 кг, дрожжи — 1 ч. л., молоко (или вода) — 500 мл, масло растительное — 50 мл, яйцо куриное — 1 шт., сахар — 1 ч. л., соль — 1 ч. л., масло сливочное (для смазывания пирогов) — 50 г."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Начинка: говядина — 800 г, сало — 200 г, лук репчатый — 2 шт., чеснок — 4 зуб., уцхо-сунели — 1 ч. л., аджика — 1 ст. л., кориандр — 0,5 ч. л., перец красный жгучий — 0,5 ч. л., соль (сванская и соль для начинки по вкусу) — 0,5 ч. л., зира — 0,5 ч. л."}]}]}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Приготовление:"}]}]},{"type":"ordered-list","items":[{"value":1,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Мясо и сало мелко нарезать ножом на маленькие кусочки. Нарубить мелко лук и чеснок."}]}]}]},{"value":2,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Смешать мясо с салом, луком, чесноком, приправами и аджикой, солью. Вымесить начинку руками и поставить в холодильник мариноваться."}]}]}]},{"value":3,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"В теплом молоке растворить дрожжи и сахар. В муке сделать углубление и добавить соль. Влить жидкость, добавить яйцо и замесить тесто. Добавить масло, когда мука соединится с жидкостью. Оставить подходить тесто до одного часа, накрыв пленкой."}]}]}]},{"value":4,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Тесто обмять, вымесить и разделить на равные части. Сформировать колобки для кубдари. Дать отлежаться 10–15 минут перед формированием."}]}]}]},{"value":5,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Каждый колобок раскатать ладонью или скалкой, выложить начинку и защипнуть сверху. Расплющить ладонью, присыпать мукой и перевернуть кверху."}]}]}]},{"value":6,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Выпекать кубдари в разогретой до 180–190 градусов духовке на среднем уровне до золотисто-коричневого цвета 25–30 минут."}]}]}]},{"value":7,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Переложить кубдари, обильно смазать сливочным маслом и прикрыть для смягчения. Пирог оставить прикрытым на 10 минут."}]}]}]}]}]}],"path":{"items":[{"text":"Грузинский мясной пирог \"Кубдари\" – кулинарный рецепт"}]},"url":"https://www.povarenok.ru/recipes/show/130355/","headline":"Грузинский мясной пирог \"Кубдари\" – кулинарный рецепт","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://www.povarenok.ru/recipes/show/130355/","subtitle":{"path":{"items":[{"text":"Грузинский мясной пирог \"Кубдари\" – кулинарный рецепт"}],"favicon":{"index":17,"pageNumber":0,"size":"m"}}}},"disclaimer":"Создано на базе источника нейросетью YaGPT, возможны неточности"}},{"pos":5,"query":"Как приготовить чашушули \u0007[по\u0007]-\u0007[грузински\u0007]?","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Вот один из рецептов чашишули по-грузински."}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Ингредиенты:"}]}]},{"type":"unordered-list","items":[{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Говядина — 230 г."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Репчатый лук — 150 г."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Лимонный сок — 1 столовая ложка."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Сладкий перец — 130 г."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Помидоры черри — 160 г."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Томатная паста — 1,5 столовых ложек."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Чеснок — 15 г."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Красный лук — по вкусу."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Кинза — 35 г."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Сухая аджика — 1 столовая ложка."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Соус чили — 1 столовая ложка."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Оливковое масло — 2 столовые ложки."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Уцхо-сунели — 1 столовая ложка."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Морская соль — по вкусу."}]}]}]},{"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Смесь молотых перцев — по вкусу."}]}]}]}]},{"type":"paragraph","items":[{"type":"text-line","items":[{"text_weight":"bold","type":"text","text":"Приготовление:"}]}]},{"type":"ordered-list","items":[{"value":1,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Крупно нарежьте перец и репчатый лук."}]}]}]},{"value":2,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Нарежьте кинзу."}]}]}]},{"value":3,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Мелко нарежьте чеснок."}]}]}]},{"value":4,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Нарежьте говядину кубиками."}]}]}]},{"value":5,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"В миске смешайте говядину и лук. Добавьте оливковое масло, сок лимона и сухую аджику. Тщательно перемешайте."}]}]}]},{"value":6,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Глубокую сковороду разогрейте на сильном огне, выложите говядину. Тушите на среднем огне 15 минут."}]}]}]},{"value":7,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Добавьте сладкий перец, уцхо-сунели и молотую смесь перцев. Перемешайте."}]}]}]},{"value":8,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Накройте крышкой и тушите 7 минут."}]}]}]},{"value":9,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Ошпарьте кипятком черри на 1 минуту. Выложите черри на сковороду."}]}]}]},{"value":10,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Накройте крышкой и тушите еще 3 минуты."}]}]}]},{"value":11,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Раздавите черри, добавьте томатную пасту и посолите. Перемешайте."}]}]}]},{"value":12,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Накройте крышкой и тушите 15 минут."}]}]}]},{"value":13,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Добавьте соус чили. Перемешайте."}]}]}]},{"value":14,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Накройте крышкой и тушите 5 минут."}]}]}]},{"value":15,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Добавьте кинзу и чеснок, перемешайте. Снимите с огня."}]}]}]},{"value":16,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Выложите готовое блюдо в глубокую миску. Добавьте листья кинзы, полукольца красного лука и подавайте."}]}]}]}]}]}],"path":{"items":[{"text":"Чашушули по-грузински, пошаговый рецепт с фотографиями – Грузинская кухня: Основные блюда. «Еда»"}]},"url":"https://eda.ru/recepty/osnovnye-blyuda/chashushuli-po-gruzinski-175943","headline":"Чашушули по-грузински, пошаговый рецепт с фотографиями – Грузинская кухня: Основные блюда. «Еда»","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://eda.ru/recepty/osnovnye-blyuda/chashushuli-po-gruzinski-175943","subtitle":{"path":{"items":[{"text":"Чашушули по-грузински, пошаговый рецепт с фотографиями – Грузинская кухня: Основные блюда. «Еда»"}],"favicon":{"index":19,"pageNumber":0,"size":"m"}}}},"disclaimer":"Создано на базе источника нейросетью YaGPT, возможны неточности"}}],"title":"Hızlı 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стручок;"}]},{"marker":"bullet","level":1,"content":[{"type":"text","text":"уцхо-сунели, молотый кориандр и красный острый перец — по 1 ч. л.;"}]},{"marker":"bullet","level":1,"content":[{"type":"text","text":"чёрный молотый перец — 0,5 ч. л.;"}]},{"marker":"bullet","level":1,"content":[{"type":"text","text":"соль — 1 ст. л."}]},{"content":[{"type":"text","text":"\u0007[Приготовление:\u0007]"}]},{"marker":1,"level":1,"content":[{"type":"text","text":"Мясо нарежьте на куски размером в половину спичечного коробка, лук — мелкими кубиками, сливочное масло — кусочками, зелень и чеснок — мелко измельчите."}]},{"marker":2,"level":1,"content":[{"type":"text","text":"Подготовленные продукты сложите в казан или в кастрюлю с толстым дном в следующей последовательности: мясо, сливочное масло, лук, зелень, специи. Слои повторяйте до тех пор, пока не закончатся подготовленные ингредиенты."}]},{"marker":3,"level":1,"content":[{"type":"text","text":"Добавьте в кастрюлю вино, ткемали или лимонный сок, поставьте на сильный огонь, доведите до кипения и варите в течение 40 минут, периодически снимая пену."}]},{"marker":4,"level":1,"content":[{"type":"text","text":"Добавьте в блюдо оставшееся вино, повторно доведите до кипения и, закрыв крышкой, варите до полной готовности (ещё 15–40 минут, в зависимости от качества мяса)."}]},{"content":[{"type":"text","text":"Чакапули принято подавать на стол горячим. Оно вполне может играть роль первого блюда, нужно лишь добавить в него больше вина и зелени. 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