Khinkali is a national dish of Caucasian cuisine, which is prepared by Armenian, Dagestan and Georgian housewives. It is a product from fresh yeast-free dough stuffed with minced meat, perfectly combined with tomato, sour cream and garlic dressings. Our article will present the most interesting recipes for khinkali sauces.
With adjika and cream
This delicious and moderately sharp sauce is incredibly rich and aromatic. To prepare it you will need:
- 1 cup adjika;
- 1 juicy carrot;
- 1 large onion;
- 3 tbsp. l cream
- salt, seasonings, herbs and oil.
This khinkali sauce is prepared quite simply and quickly. First, finely chopped onions are fried in melted butter, and then grated carrots and adjika are added to it. All this is brought to a boil, and after a few minutes add cream. At the next stage, the almost ready sauce is salted and seasoned with black ground pepper. After that, the khinkali is carefully immersed in it and warmed all together over moderate heat. The finished dish is transferred to a plate and be sure to sprinkle with chopped herbs.
With mayonnaise and mustard
Those who have not yet decided which sauce to eat khinkali with, you can pay attention to the recipe below. Gravy made to it will emphasize the taste and aroma of the finished dish, giving it spicy notes. To create such an addition to the Caucasian dumplings you need to take:
- 30 ml of soy sauce;
- 3 tbsp. l quality mayonnaise;
- 1 tsp mustard;
- 1 tsp dry basil.
Mayonnaise and soy sauce are combined in a deep bowl. The resulting mass is supplemented with basil and mustard. Everything is thoroughly mixed with an ordinary fork and served with khinkali. Experienced housewives recommend not adding salt and spices to this sauce, since they are found in mustard and mayonnaise.
With sour cream and apple
Thick khinkali sauce has a spicy, moderately spicy taste and a well-felt fruity aroma. A special highlight is given to him by the horseradish root present in its composition. And lemon juice makes it a little sour. To cook it in your own kitchen, you will need:
- 100 g horseradish root;
- 100 g of sour apples;
- 1.5 cups sour cream;
- ½ lemon;
- salt and fine sugar (to taste).
Apples and horseradish are cleaned of all unnecessary, washed and processed with a grater. At the next stage, they are supplemented with sour cream, sugar, salt and lemon juice. All this is intensively whipped with a whisk and served in a beautiful bowl.
With sour cream and vinegar
The next version of khinkali sauce is characterized by a fresh taste and pleasant aroma, it turns out a little sour. It is prepared with the addition of a minimum amount of spices, which means that they can be treated not only to adults, but also to growing connoisseurs of Caucasian cuisine. To make it yourself, you need the following ingredients:
- 1 cup sour cream;
- 4 tbsp. l vinegar (6%);
- 2 tsp powdered sugar;
- salt and ground black pepper.
The process of preparing such a sauce comes down to mixing all the ingredients. To begin with, in a deep container combine vinegar and sour cream. The resulting mass is supplemented with salt, sweet powder and black pepper, and then intensively processed with a whisk.
With canned tomatoes
This spicy Georgian khinkali sauce will be a real find for lovers of spicy food. It contains various spices that give it a special taste and pronounced aroma. To prepare it, you will definitely need:
- 500 g canned tomatoes;
- 50 g of dill;
- 1 tbsp. l coriander;
- 50 g of fresh cilantro;
- 2 cloves of garlic;
- 1 tbsp. l hops-suneli;
- ¼ tsp hot pepper;
- ½ teaspoon of salt and sugar;
- ground red pepper (to taste).
You need to start cooking tomato khinkali sauce with tomato processing. They are ground through a sieve and combined with crushed garlic. The resulting mass is salted, sweetened, brought to a boil and simmer over low heat. After seven minutes it is supplemented with coriander, hops-suneli, hot and red ground pepper. All this is briefly heated on the stove, sprinkled with chopped cilantro and chopped dill, and then removed from the burner.
With tomato juice
This spicy sauce will be the perfect complement to khinkali and perfectly emphasize their true taste. To cook it, you will need:
- 50 ml of lemon juice;
- 50 ml of vegetable oil;
- 100 ml of tomato juice;
- 3 cloves of garlic;
- sugar, salt and ground pepper.
First of all, you need to do garlic. It is peeled, crushed and ground with salt, sugar and ground pepper. The resulting mixture is diluted with vegetable oil, lemon and tomato juice. All are intensively stirred and served with khinkali.
With tomatoes and onions
Consider another recipe for tomato sauce. For khinkali, it is good to use not too cooked vegetables and seasonings, so we take fresh tomatoes as the basis. To make the sauce thicker, experienced chefs recommend using fleshy fruits that contain less juice. To prepare it, take:
- 1 kg of tomatoes;
- 1 clove of garlic;
- 1 onion;
- 2 tbsp. l Sahara;
- salt and basil.
Washed tomatoes scalded with boiling water, peeled and chopped. Then they are supplemented with chopped onions and crushed garlic. All is well mixed, salted, seasoned with basil, sweetened and stewed over low heat. After about thirty minutes, the finished sauce is removed from the stove, slightly cooled, frayed through a sieve and served with khinkali.
With broth and tomato paste
This simple and fragrant sauce can be prepared while the khinkali itself is cooked. To do this, you need the following ingredients:
- 300 ml of beef broth;
- 1 ripe tomato;
- 5 cloves of garlic;
- 2 tbsp. l tomato paste;
- salt, greens, sugar, vegetable oil and ground pepper.
Washed tomato is poured with boiling water, peeled and crushed. Then it is placed in a deep frying pan and stewed for a short time on the lowest heat. When it softens, it is treated with a crush and combined with chopped onions, fried with the addition of crushed garlic, vegetable oil and tomato paste. All this is mixed and briefly heated on the stove. After about three minutes, the contents of the pan are diluted with meat broth, sweetened, salted, pepper and seasoned with chopped greens.
With vegetables
This simple sauce will be a great example of how a mixture of tomatoes, sweet pepper and herbs can successfully emphasize the taste of Caucasian khinkali. To cook it, you will need:
- 6 ripe tomatoes;
- 8 meaty bell peppers;
- 2 large onions;
- 1 head of medium-sized garlic;
- salt, sugar, vegetable oil, herbs and dill umbrellas.
Thinly chopped onions are passaged in a hot pan, and then alternately supplemented with strips of sweet pepper and peeled pieces of tomatoes. All this is cooked until soft, until mashed, salted, sweetened, supplemented with greens and dill umbrellas. It is recommended to add garlic to the sauce five minutes before turning off the heat.