Georgian meat sauce. Cooking Georgian sauces: recipes for Russian realities

While posting this recipe, I ran into a naming problem. On the one hand, the recipe comes from a reliable Georgian source called “satsebeli”. On the other hand, after looking at the recipes for satsebeli, I realized that there is a complete confusion on the network in this regard - either it is from tomatoes, or it is from the juice of unripe grapes. Then maybe call it “tkemali”? It seems to be, here, from plums! But still, somehow, but not that ... After all, this sauce can be prepared not only from tkemali plums, but from absolutely any plums of the “country”, “market” or “store” variety.

In general, I decided to call simply " plum sauce in Georgian. Although, one could have "very tasty plum sauce in Georgian." I think that the comparison with tomato sauces in this case incorrectly. Plum sauce is tart and spicy. If you are used to sweet ketchups, this may seem unusual. In any case, tastes need to be varied, and plum sauce, which will decorate any meat, will help us.

Necessary:

Absolutely all additives can be adjusted to taste. I'm just giving the proportions that I do myself.

• plums

For 1 liter plum puree:

• Garlic - 5 medium cloves
• Salt - 1 tsp with a small hill
• Sugar 1-2 tbsp. l. with a small slide (depending on the sweetness of the plums, you can put a lot more if you are used to sweet sauces)
• Ground coriander - 1 tsp with a slide
• Suneli hops - 0.3-0.5 tsp

Cooking:

These are the plums I use for this sauce. Ordinary, among them there are both softer and denser, any will do.

They need to be sorted out and washed.

In order to prepare the plum sauce, of course, we need to chop the plums, removing all unnecessary from them, namely, the seeds and the skin.

It can be done different ways, for example, first separate the seeds, chop the plums into a puree with a blender and wipe.

I make my life easier because I have, well, a lot of drains.

I do it like this:

Pour some water into the bottom of the pot. This is so that the plums do not burn immediately. Approximately half a cup for a 5 liter saucepan.

I lay the plums together with the seeds, cover with a lid, put on medium heat.

As soon as the amount of free liquid increases, the plums begin to give juice, I add fire and bring to a boil. Stir occasionally to heat evenly.

Usually you don’t need to boil for a long time, my plums are of such a variety that the most ripe ones, when boiled, are already falling apart into pulp-skins-pits, and the rest after a couple of minutes.

If your plums are firm, you may need to cook a little longer until softened.

Now the whole mass needs to be wiped to get a clean puree.

But first, I drain some of the juice so that the sauce does not turn out too thin. In no case do I pour out this juice, but I use it to bring the consistency to the desired one, and I prepare compote from the leftovers. But keep in mind that the sauce will be a little thicker when cold.

I pour the plum mass in parts into a colander and wipe it. You can leave the plums to cool down.

First with a potato masher, the mass is still hot.

And the rest is just a hand, I do not forget to put on a glove, after all, the plums are sour and the juice is of an intense color.

This is the puree we get under the colander.

Now we need to put the additives that will make our puree sauce.

Crush the garlic in a press.

Put garlic, salt, sugar into the puree, ground coriander and hops-suneli. Taste the sauce. It is better if you put the spoon away and cool on a plate, as the taste of hot and cold sauce is perceived differently.

Bring to a boil, stirring occasionally.

Stir better with a spatula and not with a spoon so that the sauce does not burn.

Prepare banks.

Pour the boiling sauce into dry sterile jars and immediately roll up with sterile lids.

Turn over and leave for about half an hour.

Store cooled cans at room temperature.

Serve the sauce with any dish of your choice.

It is especially tasty if you cook another Caucasian masterpiece -.

Bon appetit!

Georgian cuisine is rich in recipes extraordinary dishes. Especially popular are their unusual taste sauces, which this article is devoted to. Below are recipes for rich Georgian sauces made from plums, tomatoes and nuts.

Spicy Georgian Satsebeli Sauce

Ingredients:

• tomato paste (high-quality, natural) - 190 g;
• water - 175 ml;
• garlic cloves - 4-5 pcs.;
• vinegar 9% - 10 ml;
• adjika dry - 1 generous pinch;
• - 25 g;
• cilantro greens - 2 small bunches;
• ground black pepper - 5 g;
• salt - 10 g.

Cooking

First, rinse the cilantro well, cut off the stems, and finely chop the leaves with a knife and transfer to a mortar. Send peeled and finely chopped garlic there, add suneli hops, dry adjika, ground pepper and splash vinegar. Now knead everything thoroughly with a pusher. The addition of vinegar brings out the incredible flavors of spices and herbs brought together.

Next, mix the resulting aromatic mixture with tomato paste, pour in cold water and season with salt. You may need less or more water, depending on the thickness of the paste you have chosen. First add a quarter less than the amount indicated in the list of ingredients, and then bring the sauce to the desired density. Wait for the sauce to infuse a little, serve with your favorite dishes.

Try making this sauce grape juice. Replace them with water, and follow the rest of the steps as described above. As a result, satsebeli will sparkle with completely new flavors, which you will also surely like.

Georgian cherry plum tkemali sauce

Ingredients:

For 1 kg of plums:

• table salt - 2-4 teaspoons
• water - 75 ml
• a pod of hot red pepper;
• garlic cloves - 5-8 pcs.;
• a large bunch of cilantro;
• a small bunch of dill;
• mint - 5 leaves.

Cooking

First, remove the seeds from the plum, sprinkle the fruits with salt and wait until the plum releases the juice. Put the saucepan on the fire, splash some water, bring to a boil and let it simmer for a couple of minutes, stirring occasionally. Throw a finely chopped pepper and boil for a few more minutes, add chopped greens. Boil for 2 minutes, add minced garlic in a puree. Stir and turn off the fire. Blend the sauce in a blender until smooth. Tkemali sauce is ready to use.

At this stage, you can add a tablespoon of grape or apple cider vinegar and other favorites spicy seasonings. Ready tkemali can be stored in the refrigerator in a glass or ceramic dishes with a tightly closed lid.

This sauce can also be prepared ahead of time. To do this, tkemali needs to be poured still hot into pre-sterilized containers, corked with lids and sent for a couple of days under a blanket for self-sterilization. Further, such a sauce is perfectly stored in the basement or on the shelf of the refrigerator.

Georgian nut sauce

This insanely aromatic, slightly spicy sauce goes well with chicken or a dish of roasted vegetables.

Often unforgettable taste dishes depend on the right sauce. Not so long ago, we talked about those made from berries and fruits, and in today's article we will talk about Georgian sauces.

Georgian sauce "Satsebeli"

To prepare Georgian sauce, you will need: 200 g of onion, red pepper, cilantro, mint leaves, 2 heads of garlic, 500 ml of fish or meat broth, peeled walnuts- 200 g, 200 ml of wine or wine vinegar.

To prepare the sauce, chop the nuts in a blender, then pour in the broth, vinegar or wine, add also chopped garlic, herbs, mint, onion and red pepper. Thoroughly mix all the ingredients and serve.

Georgian Satsivi Sauce

To prepare this Georgian sauce you will need: 300 g walnuts, greens, saffron, salt, Bay leaf, cinnamon, red pepper, cloves, butter - 100 g, 100 ml of wine vinegar or wine, 3 cloves of garlic, 300 ml of chicken broth, 1 yolk, 30 g wheat flour and 300 g of onions.

Chop the onion and garlic, saute until caramelized butter. Next, add flour and fill everything with broth. Simmer the resulting mixture for 15 minutes, and then add all the other ingredients. Stir the sauce and remove from the heat without bringing it to a boil.

Georgian sauce "Bazhi"

To prepare the sauce, you will need: 200 g of peeled walnuts, salt, red pepper, 2 teaspoons of walnut oil, 500 ml of water, 6 cloves of garlic.

To prepare the sauce, grind the garlic and walnuts in a mortar and mortar. Add salt, red pepper and saffron and water. Then whisk the sauce to a consistency thick sour cream and add walnut oil to it.

Georgian sauce "Tkemali"

To prepare the sauce, you will need: 500 g of fresh cherry plum or plum, salt, 2 tablespoons of chopped cilantro, the same amount of chopped dill, a teaspoon of ground capsicum.

Sort the cherry plum and place in a saucepan with cold water. Put it on the fire and cook the cherry plum until the peel bursts. After that, grind it through a sieve along with the broth. Add greens, salt, pepper and crushed garlic to the puree. Bring the mixture to a boil and refrigerate.

Georgian tomato sauce

To prepare this Georgian sauce, you will need:

1 kg ripe tomatoes, salt, a teaspoon of chopped cilantro or parsley, the same amount of ground capsicum and 5 cloves of garlic.

Wash the tomatoes, dry, cut into several pieces and put on the stove. When they are a little warm, lightly crush them with a wooden pusher. keep cooking tomato sauce within 40 minutes. Next, grind them through a sieve along with the juice. Add salt, ground pepper, herbs, crushed garlic to the puree. Stir the sauce until smooth, and then heat over a fire for several minutes, but do not bring to a boil.

Georgian Garo Sauce

To prepare this Georgian sauce, you will need: 100 g of walnuts, salt, wine vinegar - 3 tablespoons, 2 tbsp. tablespoons chopped cilantro, 2 egg yolks, 2 cloves of garlic, a glass of chicken broth and a head of onion.

Grind garlic, herbs and nuts in a blender. Add salt and stir. Then gradually add wine vinegar to the sauce and pour in the broth. At the end, add the chopped onion, mix and put the sauce on the fire. Heat it over very low heat for 6 minutes (do not bring to a boil). Separately beat egg whites and gently fold into hot sauce.

Georgian spices, spices, herbs, sauces. Composition, application, features of use. Helpful Hints and videos.

The content of the article:

The hospitable and unique Georgian cuisine is famous for its skillful preparation of dishes, which include all kinds of herbs, spices, spices and sauces that are stunningly fragrant. IN sunny Georgia about 70 types of seasonings and spices are made, which give the dishes an unsurpassed folk color and flavor. Therefore, having visited Georgia, each housewife stocks up with Georgian gifts. Since it is the Caucasian spices that will make any treat tasty, festive, give a unique zest and enrich unforgettable aroma. Let's get acquainted with the varieties of Georgian spices and seasonings.

Famous Georgian spices and seasonings

Spicy spices - the soul of any dish Georgian cuisine. Incomparable herbs give everyday treats a real Georgian flavor and regular dinner turn into a festive feast.

Khmeli-suneli

Chefs of Georgian cuisine prefer to use composite mixtures of ground spices, which are called "suneli", which means "flavor" in translation. The most common species from this series is suneli hops, the most popular spice in Georgia. It has a bright and intense aroma, so add it little by little to preserve the taste and smell of the rest of the ingredients. Everyone cooks with this spice. Georgian dish: satsivi, kharcho, lobio, khachapuri... B different regions Georgia composition and proportions of components are changing. But traditionally the mixture includes: dried dill, basil, cilantro, saffron, coriander, marjoram and savory. Dried herbs are crushed, mixed and stored in a tightly closed container so that the contents do not become damp. Sometimes other ingredients are added to the composition: parsley, celery, bay leaf, tarragon, fenugreek, fennel.

Utskho suneli

Another classic national Georgian spice of light yellow color is ucho suneli. The spice is not spicy and does not have a pronounced smell. She simply adds an additional flavor to the dish, which is revealed in the finished dish, giving the treat a piquant taste. nutty flavor. Utskho-suneli harmoniously combines with young lamb, gives originality to the chicken, emphasizes the taste of fish and complements well vegetable snacks. The composition of the spice includes blue fenugreek seeds premium so that the seasoning does not burn. Before grinding, hard grains are subjected to heat treatment, after which they are ground.

Saffron

Saffron is the most expensive spice in the world. However, in Georgia it is available and sold everywhere both in powder form and in whole flowers. Imereti saffron has a refined floral aroma with pronounced fruity notes. The color varies from yellow-orange to red-brown. It is used in cooking for cooking rice, soups, meat dishes, snacks, sauces. A essential oil added to alcoholic drinks to give a sweet flavor. Saffron is prepared from marigold flower boxes, which are first dried in a dark place, and then ground into powder. Sun rays contribute to the evaporation of the essential oil.

Savory or kondari

This is a classic spice that has an exquisite burning bitter taste, spicy aroma reminiscent of the smell of black ground pepper. The spice is used in dry and fresh for cooking meat, fish, vegetable and mushroom dishes.

Red capsicum

The burning detail of Georgian cuisine is not to be missed - red Bell pepper. It is not used as a primary component, but it is quite difficult to find a colorful recipe without it. Peppers are added to moderate amounts, while it will be difficult for people who are not used to spicy food to cope with the initial burning sensation.

Crushed walnuts

Chopped walnuts are often used to make sauces and different dishes. They are served with fermented milk drinks like tan and matsoni. They allow you to weaken the baking effect of spicy products.

Famous Georgian sauces - names and photos

Fragrant and rich sauces - another salient feature cuisines of the Caucasus. They give national dishes uniqueness and originality.

Adjika

Adjika can be either wet, in the form of tomato sauce, or spicy, dry, in the form of seasoning. The main component is tomatoes, red ground pepper, paprika and a bouquet of spices that give a spicy bittersweet taste: coriander, savory, cilantro, basil, marjoram... When adding wine vinegar, a pinch of sugar and coarse salt it turns out spicy hot sauce with bitterness and sourness, which brings pleasure to all lovers of spicy. Sharp and at the same time bittersweet adjika will transform any dish, and the aroma will excite an unprecedented appetite. The spice is widely used. It is used with meat dishes, it gives unique combination poultry, rice, spaghetti, vegetables, soups.

Satsebeli

Satsebeli is a tomato sauce prepared on the basis of nuts, fruits and many fresh herbs and spices. He is often considered universal sauce, perfectly in harmony with meat dishes, fried or boiled poultry and any side dishes. The sauce can be served cold or warm (not hot). The main ingredient is walnuts, which are complemented chicken broth, garlic, red ground pepper, cilantro, saffron and juice of unripe grapes or pomegranate.

Satsivi

Satsivi is a special kind of sauce. Its distinguishing feature is the content a large number grated walnuts, which are seasoned wine vinegar or broth, as well as lemon or pomegranate juice. The set of spices is constant, and necessarily includes cinnamon, cilantro, saffron, suneli hops, garlic, pepper. In some regions of Georgia, the sauce is thickened chicken yolks or flour.

Tkemali

Another original sauce Georgia - tkemali. It is based on sour plum puree, garlic and herbs (coriander, red hot pepper). But at present there are many modifications of it, where sour plum is replaced sour gooseberries or redcurrant. When cooking classic tkemali always use a spice - marsh mint (ombalo). It is added during the cooking process to avoid fermentation of plums. Extraordinary and sour sauce, according to the consistency of sour cream, is mainly served with meat, fish, poultry, potato side dish and pasta.

Georgian spicy herbs

Spicy herbs in the Caucasus are given Special attention. They are never excluded from cooking. The most common herbs in Georgian cuisine are: basil, mint leaves, wild garlic, cilantro, tarragon, parsley, tarragon, dill seeds, savory, coriander, clove flowers, ground cinnamon. Also, wild Georgian herbs are used no less often, such as purslane, mallow, jonjoli, chin, nettle. They are used for decoration. ready meals, as well as the preparation of sauces, dressings, soups, meat and fish delicacies. This is far from complete list Georgian herbs, but having a similar set, you can cook a lot of delicious, fragrant, luxurious and interesting dishes with a Georgian note.

Svan salt of Georgian cuisine

Georgian cuisine has a special relationship not only to spices and spices, but also to salt. Since the usual rock salt housewives prefer to use universal Svan salt. This is a legendary seasoning, which is a mixture of all kinds of spices. Since ancient times, salt has been an invaluable product, to which spices were added to increase reserves. This combination turned out to be very successful, so the tradition has been preserved to this day. It is prepared with ucho-suneli, red pepper, saffron, cilantro, dill, cumin and garlic. The ingredients are crushed and stored in a tightly closed container. glass jar. Svan salt is added to soups, marinades, salads, meat, fish and vegetable dishes.

If you want to everyday dish became original, then use Georgian spices with a unique smell, taste, color and origin. With them, culinary life will become more fragrant, brighter and more luxurious. At the end of the article, we suggest watching a video review of the most commonly used spices, spices and seasonings in Georgia, as well as recommendations for their use.

The sauce is called simple - sharp Georgian sauce. Terribly tasty and, for our taste, moderately spicy. We always go to visit with him, people sweep him away instantly. We also distribute as gifts to guests, and are also accepted with gratitude. According to the recipe, it should be raw and stored in the refrigerator. At first, I did just that, but one day I decided, as an experiment, to make one half raw, and heat the other half and roll it up. I brought this second half to a boil, immediately poured it in boiling form into sterilized jars, closed the lids, turned it over, wrapped it up and left it to cool. It turned out that interesting phenomena occur during storage with the taste of the sauce. In a very fresh state raw version sauce is a little tastier (especially if it is made thicker), but the longer it is stored, the more points the boiled version gains. Raw gradually changes the taste, that is, it remains tasty, but the taste changes slightly for the worse. Boiled remains the same as in the manufacture and after a year of storage and eventually begins to outperform the raw version in taste.

I boil this sauce very little. Or rather, I don’t boil at all, but only bring it to a boil over high heat, stirring constantly, at the first sign of boiling (“gurgles”) I turn off the fire, immediately pour it and immediately roll it up. I do all this very quickly so as not to cool down. Although the acidity there is quite decent, there is practically no chance of fermentation. I pour into containers of any size - from very tiny jars like mustard to liter jars.

When I gave this recipe to Culinary, some comrades were embarrassed by the significant amount of vinegar in the recipe. It bothered me at first as well. True, I was lucky, at first they gave me a bottle of sauce to try, and only then I asked for the recipe, that is, I initially knew what to strive for. So, vinegar there, if the proportions are observed, is not felt at all. Moreover, I made it for the first time on the recommendation of the one who gave me the recipe, with balsamic bite and it turned out to be a clear bust, taste balsamic vinegar beat the taste of the tomato. But if you use the usual wine 5%, then its presence there under the gun cannot be determined.

Spicy Georgian tomato sauce

For every 5 kg of tomato:
1.5 kg sweet bell pepper(I took a mixture of red and green, but with one red it is more beautiful)
200g fresh hot pepper(in California, use Jalapeno or Chili , again, both red and green are suitable, but with red prettier color finished product). From hot peppers, I take out the seeds and partitions, but if someone wants the sauce spicier, then it's better to leave them.
250g minced garlic
250g 5% vinegar (red wine)
a bunch of green cilantro (it was not in the original recipe, but I added, the soul asked, although this is not necessary)
salt to taste (salt a little, then when the sauce stands, it will be fine).
Addition about salt, by the method of scientific poke (organoleptically, so to speak), the normal amount of salt was determined, namely 5 tbsp. spoons without a slide.

Tomatoes and peppers hold for 15 minutes in heated to 250 degrees F (or 125 C). During this time, they will warm up slightly and give more juice when cutting and grinding, resulting in a thicker sauce. Remove from oven, cut into large pieces put in a bowl and let stand for half an hour so that excess juice comes out, and then grind together with everything else through a meat grinder. You don't have to take the skin off the tomato. Add vinegar and salt.

Let stand overnight at room temperature. By original recipe here you can already stop, you just need to pour the sauce into bottles and put it in the refrigerator, where it is perfectly stored for several months.
But, the need for inventions is cunning. Firstly, the sauce seemed to me watery for my taste, and secondly, there is not much space in the refrigerator, and a lot of sauce is needed to satisfy my family and all friends and relatives. And therefore I did not stop there, but went further.
To keep the sauce from being too runny, I drained it lightly through a sieve. The filtered juice was collected in bottles, put in the refrigerator, and when it settled, the watery fraction was poured on top. As a result, in addition to the adjika sauce, it turned out to be spicy and thick tomato juice, which goes well with borscht and other soups that require tomato and spiciness. It also mixes perfectly with cold vodka on the subject of tooth-crushing bloody mary.
By the way, if you strain the sauce very well, it turns out delicious pasta, which can be smeared on bread, but it is better not to boil it, but to keep it in the refrigerator as is.

After straining, you can pour the sauce into jars without tricks and keep it in the refrigerator, but you can also bring it to a boil, pour it into clean jars immediately roll up and turn over to cool. It is excellent and without loss of taste. Moreover, I took one jar to work for the author of the recipe. Sauce hot seaming was tested by him and approved as close enough to the original.

Another note, the sauce immediately after grinding will be somewhat spicier than the final product.