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CHAHOHBILI, Russian

Hello. My name is Ia. I wanted to send my husband a recipe for Georgian  dish Chahohbili and was quite upset that it is called a Russian dish. Can you tell me why you are miss informing guests of your web site? I would like to find out if this mistake will be corrected. Thank you. Ia Lubera.

When the book was put together, it was the 1950s and Georgia was part of the Soviet Union. I simply categorized the recipes as I found them because I want to present things as they were in the time period of my source. I can add your note if you like but I have to leave the classifications as they are. If you send me your version or another Georgian recipe then I will create a separate category for Georgian recipes. RH

Ingredients
  • 1 ½ lb. stewing or roasting chicken
  • 2 onions
  • 2 tbsp. tomato paste
  • 1 tbsp. vinegar
  • 2 tbsp. port (or Madera)
  • 2 tbsp. melted butter
Preparation Instructions

Cut chicken into serving pieces. Put it into a hot fat and fry. After that add chopped onion, tomato paste, vinegar, wine, ½ cup meat broth, salt and pepper in a chicken fryer. Cover and let it simmer for 1 ½ hours on a slow fire. Add sliced tomatoes 10 minutes before removing from flame. Serve hot.

Contributed by Miss O. Chebyshowa, 1950

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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH

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