Mugeugi is a traditional Georgian cold dense soup made from pork legs, ears and tails. Muzhuzhi (load .: მუჟუჟი) – Georgian jellied pork.

Strictly speaking, it refers to muzhuzhi cold appetizers – a sort of brawn, but a little easier. Cooking can be both of the legs, and from the flesh of pork or even fish, the main thing – to understand the basic principle of cooking.

Ingredientsfor preparing Mugeugi:

And do not rush!

  • 1 kg pork legs, ears, tails.
  • 100 g onion.
  • 50 g carrot.
  • 50 g wine vinegar.
  • 1 ea garlic clove.
  • Pepper.
  • Bay leaf.
  • Cloves.
  • Cinnamon.
  • Salt.


  • Processed pork leg (skin leave, long bones cut in half), ears and tails, cut into 4-5 pieces, wash, add water and cook for 30-40 minutes.
  • The product is to shift into another bowl, pour the strained broth, add roots, onion, spices, herbs, salt, and cook for 4-5 hours.
  • At the same time in another pot boil the meat, with the addition of vinegar.
  • In cooked meat, remove it from the broth, cut and pour greens (parsley, celery, basil, cilantro), garlic and put to cool.
  • Then mix with meat from the tails, ears, legs and gently pour filtered broth from the legs.
  • Serve cold.