We cook Georgian sauces: recipes for Russian realities

Do you want to eat delicious and varied? Then pay attention not only to the main course, but also to snacks, sauce and beverages. At all it is not necessary to take a great interest in ketchup, mayonnaise and other shop analogues. It is better to adopt Georgian sauces. Recipes can be adapted and even slightly improved. You only need a drop of imagination and a love of cooking. Can a modern housewife make a really tasty sauce and how will she do it? Let's check it for yourself!

Oh, this taste!

What associations do average Russians have when they mention Georgian cuisine? First, meat and greens. Secondly, Adjika, so sharp that her eyes water. 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 tasty, but many dishes, for example, chicken tobacco, harcho and khachapuri have become virtually international.

Ideology of food preparation

The contrast of spicy and spicy is represented by Georgian sauces. Recipes, by the way, are not at all difficult, but, of course, specific. Very richly used vegetables, both as an independent dish, and as an addition to meat. There are differences between the traditional cuisine of the west and east of Georgia. For the West, there is a real love for corn cakes Mchadi or Chumise. Instead of bread, they often use porridge - gomi. Here, meat replaces poultry. These are turkeys and chicken. Geese and ducks are rare here, but all residents are very fond of a sharp adzhika made from chili peppers. Strong alcoholic beverages are baked with churchelo and fruit.

For the eastern part of Georgia, wheat bread is relevant, but here live real meat eaters who do not think of life without beef and mutton. In honor, pickled and salted vegetables. Here people actively experiment with fruits and berries, and therefore Georgian sauces are very original. Recipes are original and fragrant. At most they resemble the same soups that are cooked almost without thick, but with a dense consistency, which is achieved by the admixture of eggs or egg yolks. To prevent folding, eggs are mixed with acidic medium. The latter often embodies the puree of plum tkemali.

Acuity and acid

Georgian cuisine is rich in sauces, in which the base is the juice and pulp of plums. Baji sauce is served for the holidays. This is a spicy gravy of crushed walnuts with garlic and wine vinegar. Juices for sauces are cooked at least a third or half. To the fragrant pulp, add greens and spices, adding flavor to the result of coriander, garlic and walnuts. Thus, not only the tkemali sauce is prepared . The recipe (Georgian) of the clapper 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 obligatory element of soup kharcho. White fish in Georgia is served with a sauce of Kin-Dzmari, prepared, respectively, from coriander and vinegar.

Do it yourself!

Let's try to prepare a popular Tkemali sauce yourself. The recipe for the Georgian original is taken as a basis, but the variations are not prohibited. The first thing to boil plums until soft. After wiping them through a sieve and stir with water, where they were brewed. To the resulting gruel add chopped greens, garlic, pepper and salt. We put it on the fire and bring it to a boil. The result is a surprisingly tasty and thick sauce with an amazing sweet and sour taste. Tkemali harmoniously combines with fish, meat, poultry, as well as potatoes and pasta.

We use variations

We turn to the promised options for cooking. We replace plums with a more familiar turn or cherry plum. How to make tkemali sauce from cherry plum? The Georgian recipe is only slightly adapted, and to taste it will be even more astringent than the original. A large portion of the sauce will need about 500 grams of plum, one capsicum, a small bunch of cilantro, parsley and dill, a couple cloves of garlic and half a teaspoon of salt. Alycha perfectly absorbs spices and acquires an unusual taste.

The second most popular

If you think about preparing Georgian sauces, recipes for the winter will not do without satsebeli. What is it? Why is it worth trying such a yummy? Firstly, it is a nut sauce on a meat broth. It will be appreciated by real male meat eaters, who love dishes with piquancy and peppercorn. Secondly, the sauce includes red ground pepper, which means that the throat can burn with unaccustomed. Mint and cilantro in the ingredients give sweetness and flavor, and the salt balances the taste. Depending on the preferred base, you can choose a broth for the sauce. To meat meat broth is actual, and to fish - fish. Very similar to the Sauce Sauce Sauce recipe (Georgian) Satsivi. In its basis, too, walnuts, but they add onions, yolks and cloves, as well as saffron and cinnamon. Onions and garlic must be pasteurized in butter, which gives tenderness. For density, add flour.

And for those who are not at all a fan of hot and sour, the Caucasian sauce of quartz, which as a compromise is offered in many local cafes, will be pleasant. It is based on tomato juice, greens, garlic and bell peppers. This is an ideal option for a shish kebab. And of course, do not forget about the traditional adzhika, which is killingly sharp (so eat with caution). It contains a lot of dried peppers and spices. Some Russians are careful not to eat Adjika in its pure form and even dilute it with sour cream or mayonnaise. This option, of course, is softer, but far from tastier!