Chakapuli Recipe: Georgian Spring Stew with Veal & Tarragon
There are certain dishes that show up right on time, like clockwork, with the seasons. In Georgia, that dish is Chakapuli. When the tarragon starts poking out from market stalls and the first green sour plums appear—bright, tart, and still a little shy—every home cook knows exactly what to do.
Chakapuli is the king of Georgian spring dishes. It’s not flashy, but it knows who it is: tender chunks of lamb (or veal, in my case—lamb is tricky to find where I live), heaps of herbs, and enough white wine to make the French raise a brow. And the best part? Not a drop of water or broth in sight. This is a stew that lets the wine and greens do all the talking.
This year, I finally decided to try making it myself. And honestly? It’s surprisingly simple. No fancy technique, no long ingredient list—just patience, fresh herbs, and good wine. It’s a soupy, herby, tangy celebration of spring. And once you taste it, you’ll get why every Georgian waits for those first plums like they’re concert tickets.
Ingredient Substitutions
Green Sour Plums (Tkemali):
These are tricky to find outside Georgia, but don’t worry—there are a few decent workarounds. Try using:
- A combination of unripe green grapes and a splash of lemon juice
- Rhubarb, chopped and added sparingly for tartness
- Or, in a pinch, plum purée or tamarind paste diluted in water with lemon juice—just enough to give that gentle sour base
Tarragon:
Fresh tarragon has a very particular aniseed aroma that’s hard to replicate. If you can’t find it:
- Use a mix of fresh dill and a small amount of fennel fronds
- Or go for dried tarragon, but halve the amount and add it earlier in cooking
- You can also skip the tarragon altogether, but the dish will lose some of its iconic flavor.
If you’re in the mood for more herb-forward Georgian dishes, try my Georgian Beet Pkhali—a vibrant, earthy spread made with greens, garlic, and walnuts that’s perfect as a starter or side. And for something from another part of the world but equally rooted in comfort and slow-cooked flavor, my Hungarian Goulash brings the same heartiness with a paprika-kissed twist. Different countries, same soul-warming energy.
Chakapuli is a classic Georgian spring stew made of veal or lamb, fresh herbs (especially tarragon), sour plums (tkemali), and white wine. It’s beloved for its bright, herbaceous flavors and seasonal ingredients.
Yes. You can substitute lamb/veal with beef or mushrooms (for a vegetarian twist), and use vegetable broth + extra herbs in place of meat. The flavors will be a bit different — the sour plum element helps retain that signature tang.
Traditionally, Chakapuli uses green sour plums (tkemali). However, if you see a variation with purple fruit, it might be using red or purple tkemali (the riper form of the plum) or even store-bought purple tkemali sauce. The flavor will be richer and slightly sweeter compared to the tart green version.
Yes. If you can’t find fresh green plums or tkemali, use tart ingredients like sorrel, unripe grapes, or a splash of lemon juice with plum sauce. The goal is to balance the meat with a sour, fruity note.
The word “Chakapuli” doesn’t have a literal translation, but it refers specifically to this iconic dish in Georgian cuisine. It’s deeply associated with springtime and the arrival of green plums and tarragon.
Chakapuli is typically served with shotis puri (Georgian clay oven bread) or boiled potatoes to soak up the broth. But crusty sourdough, rice, or even just a spoon and an appetite will do just fine.
You may also cook:
- Georgian Beet Phali – Walnut & Herb Spread
- Georgian Creamy Chicken
- Tom Yum Soup – Thai Hot and Sour Broth
A mix of Georgian comfort and Thai heat — proof the best dinners come from both sides of the map.
Chakapuli
Ingredients
- 25 g garlic
- 750 g lamb or veal
- 150 g tarragon/estragon
- 75 g parsley
- 75 g corinader
- 350 ml white dry wine
- salt
- 150 g green sour plum tkemali
Instructions
- Start with the meat. In a wide, heavy-bottomed pot or clay ketsi (if you’ve got one), layer the veal or lamb pieces. Sprinkle with salt and scatter the chopped garlic over the top.
- Layer the greens. Add the parsley, coriander, and tarragon—no need to chop them too fine, just a rough chop will do. If your tarragon stems are tough, strip the leaves first.
- Add the plums. Toss in your green tkemali whole if they’re small. If they’re large, you can lightly crush them with the side of your knife to help them break down during cooking.
- Douse with wine. Pour in all the dry white wine. No water, no broth—just the good stuff.
- Simmer low and slow. Cover the pot and let it simmer gently for about 1.5 to 2 hours. Stir once or twice, just to check that nothing’s sticking.
- Taste and adjust. Once the meat is fork-tender and the herbs have melted into a green, tangy sauce, give it a taste and adjust the salt if needed.
- Serve warm. Chakapuli is usually served with shotis puri (Georgian bread) or boiled potatoes to soak up the juice. Honestly, a spoon is also a fine choice.
