page_title: Georgian cuisine
section_title: Soups and stews
hierarchical_section_title: Georgian cuisine / Soups and stews
caption_attribution_description: Русский: Чакапули
context_page_description: Georgian cuisine is a traditional cuisine of Georgia. Georgian cuisine has similarities with Caucasus cuisine. Every region of Georgia has its own distinct style of food preparation. Eating and drinking are important parts of Georgian culture.
  Georgia was one of the countries on the Silk Road, which resulted in travelers influencing Georgian cuisine. The Georgian love of family and friends is one of the reasons why the feast supra is so important in Georgia. Supra is offered spontaneously to relatives, friends or guests. Every supra has its tamada, who gives the toast and entertains the guests.
context_section_description: Bozbashi (ბოზბაში): Soup made of mutton and peas and chestnuts, mostly consumed in Kakheti.
  Chakapuli (ჩაქაფული): Stew made of lamb or beef (or veal), tarragon and cherry plums in Eastern Georgia (Kakheti and Kartli).
  Chakhokhbili (ჩახოხბილი): Soup made of tomatoes and poultry meat (mostly chicken or turkey) which originated in Western Georgia.
  Chikhirtma (ჩიხირთმა): Soup made of turkey or chicken meat and eggs which is traditionally made in Kakheti.
  Kharcho (ხარჩო): Soup made of beef, rice, cherry plums and walnuts from Mingrelia.
  Kharshil (ხარშილ): Soup made of spinach in Svaneti.
  Khashi (ხაში): Boiled cow or sheep parts in their juice. Mostly made in the Eastern regions, especially Kakheti.
  Lobio (ლობიო): Stew made mostly from kidney beans. Popular in Western Georgia.
  Matsvnis Supi (მაწვნის სუპი): Soup made mainly of Matsoni.
  Puris Kharcho (პურის ხარჩო): Soup made of bread. It originated in Kartli.
  Shechamandi (შეჭამანდი): Different sorts of soup made by a principle ingredients, mostly made in Kartli. These soups can be made of spinach, malva, garlic, dogwood, grains, sorrel, pink peavine and other ingredients.
caption: Chakapuli
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