It is difficult to imagine Georgian cuisine without traditional spices, spices and sauces. It is special seasonings that make the taste of national dishes unique. Dry mix of spices called Svan salt is widespread in Georgia and abroad. The recipe for this seasoning, namely the exact ratio of all ingredients, is kept secret, but it is known that it is prepared by mixing attorney salt with various spices, taken in certain proportions.
Origin
Svan salt appeared due to savings, which the indigenous population of Svaneti was forced to resort to, due to the geographical features of the area. This historical region is located in the north-west of Georgia, in the heart of the Caucasus Mountains. The inaccessibility of Svan settlements has become the main reason for limiting the supply of salt to the region. She had to be delivered from the sea coast literally in her arms, climbing heavily along steep mountain trails.
As a result of the forced economy, various spices growing on Svan hills began to be added to table salt . So there was a tasty and fragrant mixture from Svaneti. Today it is widespread not only in Georgia, but also outside the country, and Georgian national cuisine cannot be imagined without Svan salt.
The composition and useful properties of the mixture from Svaneti
There is no single and accurate recipe for preparing Svan salt. In each Georgian family, this mixture is prepared differently, and the secret amount of ingredients and their volume are strictly kept secret, passing it from generation to generation. However, it is reliably known that this Georgian seasoning should contain at least 8 ingredients.
The composition of the mixture includes:
- Salt - ordinary table, iodized or sea (the most useful).
- Utsho-suneli - a spice obtained from the seeds of the plant blue fenugreek. The dishes to which it is added acquire a pleasant nutty aroma. In some recipes, ucho-suneli is mistakenly advised to replace with a more affordable spice shambhala, which is extracted from hay fenugreek, has a less pleasant aroma and a bitter taste.
- Imereti saffron - seeds of a flowering annual plant, tagetes, which since ancient times have been used as a spice and used in traditional medicine recipes.
- Coriander in the seeds.
- Dill in the seeds.
- Hot red hot pepper.
- Wild caraway (mountain).
- Garlic.
Georgian seasoning from Svaneti has one big advantage: low salt content in the composition. Using it instead of the usual one can be considered as an alternative to a salt-free diet. The fragrant mixture is rich in vitamins (C, H, PP, group B) and important minerals that positively affect the work of the whole organism.
How to make traditional Svan Salt?
Salt is an essential ingredient in any meal. However, it is believed that it is completely useless, because it retains fluid in the body, resulting in swelling, etc. The Svan salt is the other thing, the recipe for which is proposed below.
To obtain a dry mixture, it is necessary to combine the following ingredients in certain proportions: table salt (0.5 kg), 1 cup of uzo-suneli and coriander seeds, ½ cup of dill and Imereti saffron, ¼ cup of caraway seeds, hot red pepper (1 tablespoon or to taste) and 250 g of fresh garlic. Before mixing, all ingredients must be thoroughly grated in a mortar, only garlic is allowed to pass through a press. Using combines, blenders and other kitchen appliances is strongly discouraged.
Other Svan Salt Recipes
According to the recipe proposed above, a summer version of Svan salt is prepared. On sale, such a seasoning will not be possible, since fresh garlic is added to it. In such a mixture, chopped greens and even fresh pepper can also be put.
Unlike summer, winter Svan Salt, the recipe of which is offered below, It is prepared exclusively from dry ingredients. At the same time, when mixing at home, any fragrant herbs and seeds can be added to it. It turns out no less tasty and fragrant Svan salt.
The composition of the ingredients for the home mixture:
- Salt - 1 kg.
- Dry herbs for suneli hop (must be ground in a mortar or ground in a coffee grinder). To make suneli hop at home you will need: blue fenugreek, marjoram, garden savory, dried parsley, dill, basil (2 tbsp each); celery seeds, bay leaf, peppermint (1 tablespoon each); red hot pepper (1 tbsp.spoon); coriander seeds (5 tbsp. tablespoons).
- Ground fennel seeds - 1 tbsp. the spoon.
- Ground seeds of zira - 1 tbsp. the spoon.
- Garlic in granules - 1 tbsp. the spoon.
Grind all ingredients, mix and use instead of regular salt.
Svan salt: what is it used for?
Anyone can buy or prepare a fragrant mixture on their own. And not to find a person who would not like Svan salt. What is this fragrant Georgian seasoning used for?
Svan mix can fully replace ordinary salt in the preparation of any dishes. It is added to soups, salads, sauces, used for marinating meat, poultry and fish, for canning, etc. Georgian recipes are completely impossible to imagine without Svan salt. This aromatic spice is much tastier and healthier than regular cookery.
Storage recommendations
The shelf life of Svan salt depends on the type of mixture: summer is an option or winter. If fresh garlic was used in the preparation of the seasoning, then it should be stored only in the refrigerator and not more than 14 days. Dry Svani salt, prepared according to a winter recipe, can be stored and used as a regular, unlimited amount of time.
Georgian recipes with Svan Salt: Ojahuri
This is an easy-to-cook, but very tasty Georgian dish, abundantly sprinkled with Svan salt, ideal for a warm family dinner. To make it, you will need a special clay pan ketsi, in which the meat is more juicy and soft. Meanwhile, you can get by with a cast-iron frying pan with a thick bottom and walls. Svan salt, the recipe of which can be seen above, reveals the taste of the dish and fills it with an indescribable aroma of fragrant spices.
Cooking Ojahuri begins with pickling meat. For this, pork loin (500 g) is cut into large pieces across the fibers, sprinkled with Svan salt and mixed well. After this, the meat container must be sent to the refrigerator for at least 45 minutes. At this time, peel the potatoes (0.5 kg), cut each tuber into 6 parts, mix with Svan salt and fry in vegetable oil until golden brown. No need to bring the potatoes to readiness, otherwise with further cooking in ketsi, it just falls apart.
For a beautiful serving, pickle red onions. To prepare the marinade, red vinegar (50 ml) and a glass of water are used. Pour the onion, chopped in half rings, with the mixture and leave it in this form for 15 minutes.
Using a cooker divider, fry the meat in a hot clay pan for 7 minutes on each side. Then shift the potatoes to the meat and fry all together for another 8 minutes. Ojahuri with Svan salt is served right in the pan. On top of the dish before serving, sprinkle with pickled onions and herbs.
How much does Svan Salt cost?
Today, finding real Svan salt in Russian cities is not easy. Most often, sellers prepare the mixture on-site from imported spices. Those who are just about to buy seasoning, experts recommend going to specialized stores or points of sale in the markets. Svan salt is worth at least 400 rubles per 1 kg.
To make the summer or winter version of the mixture yourself, you can purchase Georgian spices separately, and then mix them in certain proportions according to the recipe. The resulting salt can be used in the preparation of your favorite dishes. This unique seasoning with a rich aroma will make the taste of homemade food even better than before.