Want to eat tasty and varied? Then pay attention not only to the main course, but also appetizers, sauce and drinks. No need to get involved in ketchup, mayonnaise and other store-like counterparts. It is better to adopt Georgian sauces. Recipes can be adapted and even slightly improved. All you need is a bit of imagination and a love of cooking. Can a modern housewife cook truly delicious sauce and how will she do it? Check for yourself!
Oh, that taste!
What associations do the average Russian have when mentioning Georgian cuisine? Firstly, meat and greens. Secondly, adjika, so sharp that the eyes are watery. Thirdly, of course, dances and songs. But far from everyone thinks about preparing Georgian sauces. Recipes seem too specific. But is it? Of course, in a colorful national atmosphere, tasting such culinary masterpieces is much more interesting and tastier, but many dishes, such as tobacco chicken, kharcho and khachapuri, have become virtually international.
The ideology of compiling dishes
The contrast of spicy and spicy are Georgian sauces. Recipes, by the way, are not at all difficult, but, of course, specific. Vegetables are used very abundantly, both as an independent dish, and as an addition to meat. There are differences between the traditional cuisines of the west and east of Georgia. For the West, the love of corn tortillas of mchadi or chumiza is relevant. Instead of bread, porridge is often used - gomi. Here the meat is replaced by poultry. These are turkeys and chickens. Geese and ducks are rare here, but all residents are very fond of hot adjika made from chili peppers. Strong alcoholic drinks are served with churchkhela and fruit.
Wheat bread is relevant for the eastern part of Georgia, but there are real meat-eaters who can’t imagine life without beef and mutton. Honored pickled and salted vegetables. Here people are actively experimenting with fruits and berries, and therefore Georgian sauces are very original. Recipes are original and fragrant. For the most part, they resemble the same soups that are cooked almost without thick, but with a dense consistency, which is achieved due to the admixture of eggs or egg yolks. To prevent folding, the eggs are mixed with an acidic medium. The latter is often embodied by mashed tkemali plums.
Acuity and acid
Georgian cuisine is rich in sauces in which juices and plum pulp are the base. Baji sauce is served on holidays . This is a spicy gravy of crushed walnuts with garlic and wine vinegar. Juices for sauces are boiled at least a third or half. Greens and spices are added to the fragrant pulp, flavoring the result with cilantro, garlic and walnuts. Thus, not only tkemali sauce is prepared . The recipe for (Georgian) tklapi sauce is essentially the same, but has a different cooking technology. This is a dried pancake of small thickness, which, if necessary, is bred in hot water or broth. By the way, it is an essential element of kharcho soup. Kindz-Dzmari sauce, prepared from cilantro and vinegar, respectively, is served with white fish in Georgia.
Do it yourself!
Let's try to cook the popular Tkemali sauce on our own. We take the Georgian original recipe as a basis, but variations are not prohibited. First, boil the plums until soft. After we wipe them through a sieve and stir with water, where they were cooked. Add chopped herbs, garlic, pepper and salt to the resulting slurry. We put on the fire and bring to a boil. The result is a surprisingly tasty and thick sauce with an amazing sweet and sour flavor. Tkemali is in harmony with fish, meat, poultry, as well as potatoes and pasta.
Using Variations
We pass to the promised cooking options. Replace the plums with a more familiar turn or cherry plum. How to make tkemali sauce from cherry plum? The Georgian recipe is only slightly adaptable, and to taste it will be even more tart than the original. A large portion of the sauce will need about 500 grams of cherry plum, one peppers, a small bunch of cilantro, parsley and dill, a couple of cloves of garlic and half a teaspoon of salt. Cherry plum perfectly absorbs spices and acquires an unusual taste.
Second most popular
If you think about preparing Georgian sauces, recipes for the winter will not do without satchel. What is it? Why is it worth trying such a yummy? First of all, it’s peanut sauce in meat broth. It will be appreciated by real male meat-eaters who love dishes with piquancy and pepper. Secondly, red pepper is included in the sauce, which means that the throat can burn with no habit. Mint and cilantro as part of the ingredients add sweetness and aroma, and salt balances the taste. Depending on the preferred base, you can choose the broth for the sauce. Meat broth is relevant to meat, and fish to fish. Very similar to Satsebeli sauce (Georgian) Satsivi recipe . It is also based on walnuts, but onions, yolks and cloves, as well as saffron and cinnamon are added to them. Onion and garlic need to be sautéed in butter, which gives tenderness. Add flour for thickness.
And for those who are not at all a fan of hot and sour, Caucasian quartz sauce , which is offered as a compromise in many local cafes, will be pleasant. It is based on tomato juice, herbs, garlic and bell pepper. This is ideal for barbecue. And of course, do not forget about traditional adjika, which is deadly sharp here (so eat with caution). It contains a lot of dried hot peppers and spices. Some Russians are wary of eating adjika in its purest form and even dilute it with sour cream or mayonnaise. This option, of course, is softer, but far from tastier!