Chapter:
Georgian cuisine
45th page of the section

Georgian homemade preparations
HOMEMADE PRODUCTS
Pickling, pickling, canning, drying

What kind of homemade preparations are made in Georgia. Since ancient times, Georgians have accumulated extensive experience in the field of preserving all kinds of products, from meat, cheese, vegetables, fruits to various spices and seasonings. All this wealth of folk culinary wisdom is not only not outdated, but has also been filled with new content.

To this day, especially in the highland and inaccessible regions of Georgia, many interesting ancient traditions have been preserved that help preserve meat products. Preference is given here drying And smoking. Once upon a time, the wealth of a family was determined by the number of smokes stored over the hearth.

Bacteria do not multiply in dried products, and when smoking, meat is treated with smoke containing creosote and formic acid, when absorbed, bacteria are destroyed.

The types of wood used for smoking are of particular importance. It is believed that the smoke is from the shavings elm And oak gives the meat a pleasant aroma, while pine smoke, on the contrary, gives the meat an unpleasant odor.

Canned homemade products include pork ham - lori- and sausage - shignite, which can be stored for 3-4 years.

What is most striking is the variety of methods used in Georgian cuisine for pickling and pickling various vegetables. The taste and aroma of these dishes is unforgettable, and they are not at all difficult to prepare. You just need to strictly follow the technology and not spare the necessary spicy herbs.

Georgian chefs create culinary miracles with ordinary people. eggplants: they are fermented, fried in wine vinegar, filled with nuts, stewed onions, mixed with sweet peppers and even made into jam.

Another common method of preparing food is drying it. Georgians know how to dry not only herbs and spices, but also tomatoes, pumpkins, melons, various fruits and grapes.

As in ancient times, along with cultivated plants, a huge amount of wild herbs, fruits and berries are used everywhere.

An example of Georgian frugality is beet. Its leaves are dried, its roots are salted, and raw root vegetables are stored in pits. In winter, dried beet tops are used in vegetable dishes and seasonings.

Forest gifts Georgian housewives also do not neglect it, which is why the Georgian menu is replete with wild berries and fruits. From wild raspberry make jam, dry leaves and berries for tea.

Very versatile use forest apples And wild pear. Without cutting them, they are dried entirely in the sun. In winter, they cook a liquid mixture from them, crumble bread into it and eat it as a first course.

It is also impossible not to mention its use in food dogwood And barberry. Since ancient times it has been common to prepare dogwood shechamadi.
Dried dogwood is thrown into boiling water, boiled, squeezed and ground. Flour is added to the cooled broth.
To prevent the mass from thickening, put it back on the fire, add crushed nuts, garlic, salt and boil again.
It must be said that dogwood soup has a very pleasant taste and is used not only for food, but also for medicinal purposes.

Barberry Georgians have always considered it an extremely useful plant. It is eaten raw, dried, and stored in brine. It is used as a seasoning, jelly is prepared from it, and used as a medicine for kidney diseases.

A separate, very important place in Georgian cuisine is occupied by nuts. Walnut trees are distributed throughout Georgia. Their fruits are used to make sauces and fillings for sweets. Nuts are stored dried or crushed with salt and, as needed, they are seasoned with dishes.

Melt the fat tail fat.
Cut the fatty lamb loin, kidney part or hind leg pulp into pieces, rinse thoroughly, sprinkle with salt and simmer.
During the stewing process, as needed, so that the meat does not burn, add a little hot water and remove the bones.
When the meat is stewed, add melted fat tail fat and fry thoroughly.
Quickly place the hot fried meat tightly in a suitable clean, well-dried container, pour in hot melted fat tail fat so that it covers the meat with a layer of at least 1.5 cm. Close tightly and store in a cool, dry place.
You can prepare various delicious dishes from Choban Kaurma.
NOTE. Instead of fat tail fat, you can successfully use rendered pork or beef fat, or a mixture of pork and beef fat.

Pass the fleshy red capsicum through a meat grinder, add salt and wine vinegar (wine vinegar is used in very small quantities: it should not give the food a vinegar taste), put everything together in small jars and seal it hermetically.
It is recommended to prepare capsicums using the above method in September.
Used as a seasoning for boiled and fried meat, poultry and fish.

:
1 kg tkemali
1/4 cup water
1 teaspoon coriander
4-5 cloves of garlic
Bell pepper
ombalo (field-grass)
salt to taste

Rinse the sorted tkemal with cold water, cut into halves, put in a saucepan, pour in a little water, put on fire and boil until the skin begins to peel off.
Then rub the tkemali with a wooden spoon through a colander to remove the skin and seeds.
Place the pureed tkemali in a separate pan and cook again, stirring all the time, until the desired thickness is formed.
You should stir with a wooden spoon and often, since the tkemali mass sticks to the bottom very easily.
5 minutes before the end of cooking, add salt and crushed capsicum, garlic, cilantro seeds and, preferably, ombalo.
Pour the finished sauce into bottles through a funnel, filling them to the neck, pour a spoonful of vegetable oil into each bottle and seal with pre-steamed corks or tie with cellophane folded in half.
After 24 hours, seal the bottles with corks.
Store in a cool, dry place.

Boil tkemali, sloe or sour plums, place in a sieve and let all the liquid drain.
Rub the remaining mixture through a sieve and remove the seeds.
Place the pureed mass on a clean, smooth rectangular board, previously moistened with cold water, and level it to a thickness of 1 cm.
Place the board with tklapi in the sun and dry it on both sides (turning it over as it dries).
Then dry the tklapi by hanging it on a rope like a towel.
From the remaining liquid you can cook quantsarahi.

Squeeze the juice out of the pomegranate, pour into a suitable container and let sit.
Then carefully pour into another bowl.
After a few hours, repeat this procedure and repeat until you get clear juice without sediment.
Place the pomegranate juice prepared in this way in a saucepan on the fire and cook, stirring with a wooden spoon.
Boiling is carried out to 1/2 of the original volume of the decoction.
Place cinnamon and cloves in a small, clean gauze bag and sew it up.
30 minutes before the end of cooking, place the bag of cinnamon and cloves in the pan and add sugar to taste.
Boiled pomegranate juice should have a pleasant sour taste and the consistency of honey.
Store in a cool, dry place.

Rinse the sorted tkemal with cold water, cut into halves, put in a saucepan, put on fire and boil until the skin begins to peel off.
Then put it on a sieve and let the broth drain.
It is recommended to prepare tklapi (sour pita bread) from the berry pulp remaining on the sieve.
Pour the broth (juice from tkemali) into a separate pan, put on fire and cook, stirring with a wooden spoon.
Boiling is carried out to 1/3 of the original volume of the decoction.
After this, salt the quantsarahi, cool and pour into pre-prepared bottles.
Close the bottles with corks and fill them with resin.
Store in a cool, dry place.

Cut the washed, peeled eggplants into long slices 1-2 cm thick, sprinkle with salt and hold under the lid for 25-30 minutes, then squeeze by hand.
Heat a frying pan with vegetable oil, add the cooked eggplants and fry thoroughly over moderate heat.
Stew finely chopped onions in vegetable oil, mix with fried eggplants and, adding a little vegetable oil, fry the onions and eggplants together again.
Place the finished eggplants tightly in jars, pour boiled and then cooled vegetable oil (3-4 cm layer).
Wipe the edges of the jars thoroughly with a dry cloth or paper napkin and seal hermetically with parchment paper.

Fry the eggplants in vegetable oil using the above method.
Then place tightly in jars (almost to the top) and fill with wine vinegar.
Carefully wipe the edges of the jars and seal hermetically with parchment paper.
Store in a cool, dry place.

:
1 kg eggplants
1-1.5 cups shelled walnuts
1 tbsp. spoon of vegetable oil
100-150 g onions
1/2 cup wine vinegar
1/2 cup water
1-2 cloves of garlic
1 teaspoon each of coriander, Imeretian saffron, ground cinnamon and cloves
boiled vegetable oil (as needed)
Bell pepper
salt to taste

Rinse the unpeeled eggplants with cold water, cut them lengthwise, place them in a saucepan, add boiling water so that it only covers them halfway, and cook for about 20 minutes (be careful not to overcook them).
Place the cooked eggplants in a row on a clean board and press down on top with another board with a weight.
Keep the eggplants under pressure for 12-15 hours to drain all the water and bitterness. Chop the onion very finely, sauté in vegetable oil, add water, stir and let simmer for 2-3 minutes, remove from heat.
Mix crushed walnuts, garlic, capsicum, cilantro seeds, Imeretian saffron and salt with cooled sautéed onions, wine vinegar and ground cinnamon and cloves.
Fill the eggplants with the prepared minced meat through the cuts, place tightly in jars along with the remaining minced meat, pour in boiled and then cooled vegetable oil (2 cm layer).
Wipe the edges of the jars thoroughly and seal with parchment paper.
Store in a cool, dry place.

:
1 kg eggplants
300 g sweet pepper
1 cup shelled walnuts
1 cup finely chopped celery, cilantro, dill
1/2 cup chopped parsley, basil, savory
300-400 g onions
50 g garlic
vinegar
salt to taste

Cut small eggplants, washed but not peeled, lengthwise, place in boiling water and cook for 15-20 minutes, then place in one row on a clean board and press down on top with another board with a weight, keep under pressure for 8-10 hours, then cut into medium sized pieces.
Immerse the bell pepper in boiling water for 5 minutes, then squeeze it out and chop it coarsely.
Mix crushed walnuts, garlic and salt, finely chopped celery, cilantro, parsley, basil, savory, dill with finely chopped onions, adding wine vinegar (if desired, wine vinegar can be diluted with cold boiled water).
Add prepared eggplants and bell peppers to the resulting mass and mix thoroughly.
Place the cooked eggplants tightly in jars, pour boiled and then cooled vegetable oil on top.

Store in a cool, dry place at 18°C ​​or below.

ADVICE. When canned food is stored at temperatures below +18°C, the formation of botulinum toxin in them is impossible.
Bomb cans should be thrown away or, as a last resort, their contents should be crushed, water added, brought to a boil and boiled for 20 minutes - botulinum toxin completely disintegrates after 10 minutes of boiling.

:
1 kg eggplants
1 cup chopped celery greens
1/2 cup chopped parsley, savory, dill
50 g garlic
1.5 tbsp. spoons of salt
capsicum to taste

Rinse the small long eggplants, not peeled, thoroughly with cold water and make a longitudinal cut 3-4 cm long in each.
Then put the eggplants in boiling water and let it boil for 7-10 minutes, transfer to cold water for 20-30 minutes, then drain in a colander and let the water drain.
Place celery sprigs in boiling water (4 cups) and after 3-5 minutes, remove them and cool, add salt to the boiling broth and cool.
Finely chop the greens (celery, parsley, savory, dill), garlic, capsicum, mix all this thoroughly with salt, then fill the eggplants with this mixture through the slits, place tightly in a jar, pour in cooled brine (the brine should cover the eggplants), seal thoroughly jar and place in a cool, dry room.

:
1 kg eggplants
150-200 g onions
3/4 cup wine vinegar
1/2 cup water
1 tbsp. spoon of allspice
1 bay leaf
1/2-3/4 cup vegetable oil
1 tbsp. spoon of salt

Cut the washed and peeled small eggplants into circles, sprinkle with salt, cover and leave for 3-4 hours.
Then squeeze them by hand, place them in a frying pan heated with vegetable oil, fry thoroughly and let cool.
Fry over moderate heat so that the eggplants are well cooked inside.
Cut the peeled onions into thin slices.
Pour wine vinegar diluted with water into a clean saucepan, add allspice, bay leaf, salt and let it boil, then cool.
Place a layer of chopped onions in a jar, 2 rows of eggplants, again onions and thus fill the entire jar, pour in the cooled marinade, pour pre-boiled and then cooled vegetable oil on top (2 cm layer).
Wipe the edges of the jars thoroughly with a clean rag or paper towel and seal hermetically.
You can also tie the jars with parchment paper or seal them with cellophane.

:
6-8 large eggplants
1 sprig cilantro
2 cloves garlic
100 g fat
3 sprigs of savory, basil, cilantro
2 sprigs each of parsley and celery
Bell pepper
salt to taste

Wash the eggplants, cut into slices 1-1.5 cm thick, add salt, cover with a clean towel and leave for 1 hour, then carefully squeeze, lightly squeezing with your hand so that the slices do not lose their shape.
Thoroughly crush walnuts, salt, capsicum, cilantro and garlic, then add finely chopped parsley, basil, celery and savory and mix.
Fill the eggplants with the resulting mixture, place them in a hot frying pan with fat, cover with a lid and fry on all sides.
Place the eggplants prepared in this way tightly into jars, pour boiled and then cooled vegetable oil on top.
Seal the jars hermetically.
Store in a cool, dry place.

Sort out the fresh greens of cilantro, tarragon, mint, celery, savory, basil and parsley, wash, shake off the water, place on a clean board and dry in the sun.
Store dried herbs in bags made of rare material.

:
1 kg cabbage
150 g celery with roots
100 g dried herbs (savory, basil, tarragon, dill, mint)
50 g garlic
2 tbsp. spoons of salt
2 glasses of water
capsicum to taste

Select small, healthy, white, strong heads of cabbage without green leaves, trim off the outer wilted leaves.
On each head of cabbage, lightly scrape out the stalk, make a crosswise cut, or cut each head of cabbage in half or into pieces and cut off the stalk.
Immerse the prepared cabbage in boiling water for 3-5 minutes, remove and cool.
Pour water (2 cups) into a separate pan, let it boil, add salt (1 tablespoon), add celery with roots and garlic, boil for 2-3 minutes, remove from boiling water, cool; cool and decoction.
Wash the jar, dry it, put half of the prepared cabbage in it, put chilled celery with roots, garlic, capsicum (you can add a bay leaf if desired), the rest of the cabbage on it, pour 2 cups of chilled broth, 2 cups of cold water, put dried cabbage on top greens (savory, basil, tarragon, mint and dill), sprinkle with salt (1 tablespoon), cover everything with a wooden circle, press down with pressure, for which you can use a large, well-washed stone, cover with a clean cloth, seal the jar and put in a dry place a cool room with a constant temperature.
When the cabbage has settled, add more cabbage to keep the jar full.
After 7-10 days, check if there is enough salt. If it's missing, add it.
It is necessary to ensure that during fermentation and storage the cabbage is always covered with brine, otherwise it will quickly mold or rot.
Therefore, when the brine becomes scarce, the cabbage must be periodically poured with salted cold water.
During storage, as mold appears on the surface of the brine, carefully remove it and wash and scald the stone each time.
It is recommended to prepare sauerkraut in November.

ADVICE. When choosing cabbage, you should inspect the head: it should be of a reasonable size, and the leaves should be tender, not limp or thick.
Make sure that there is no soft rot on the head of cabbage, damage during transportation or damage from frost.

:
1 kg cabbage
1-1.5 tbsp. spoons of salt
300-400 g carrots
Bell pepper
bay leaf to taste

Peel dense small heads of ripe cabbage from outer green and wilted leaves, cut into two or four parts, remove the stalk and chop finely.
Mix shredded cabbage with salt, cover and leave for 10-15 minutes.
Then rub the cabbage with your hands until it becomes soft.
Place cabbage in thin layers in a clean, dry jar, layer with thinly sliced ​​carrots, capsicum and, if desired, bay leaves.
Thoroughly compact each layer with a wooden masher until the juice comes out.
Dense packing makes it difficult for air to penetrate into the jar and thereby protects the cabbage from rotting. You need to lay the cabbage to the top so that the juice released during fermentation does not overflow over the edges of the dish.
Press down the cabbage with a well-washed and scalded wooden circle with pressure (washed stone).
After 3-4 days, bubbles will begin to swell on the surface - a sign that fermentation has begun, then foam, which gradually disappears.
During sauerkraut, the cabbage must be pierced several times with a clean stake to release the resulting gas.
You need to make sure that the cabbage is covered with juice all the time.
If too little juice is released during fermentation, add brine (1/2-1 teaspoon of salt per glass of boiled water).
The resulting white foam must be removed, and the wooden circle and stone should be washed with boiling water.

:
1 kg sauerkraut
1/2 cup shelled walnuts
3 cloves garlic
1/4 cup chopped cilantro
1 teaspoon khmeli-suneli
dill to taste

Chop the sauerkraut on a board and squeeze.
Pour the juice into a separate bowl and add nuts, garlic, suneli, cilantro and shredded cabbage minced through a meat grinder.
Mix everything thoroughly and sprinkle with chopped dill.

:
1 kg cabbage
300-400 g beets
150-200 g celery with roots
100-150 g dried savory, basil, tarragon, dill, mint
50 g garlic
2-2.5 tbsp. spoons of salt
capsicum to taste

Prepare the cabbage in the same way as indicated in the recipe “Sauerkraut by heads”, only with the difference that each layer of cabbage in this case alternates with a layer of peeled, cut in half or into pieces of intensely colored beets.

:
1 kg cabbage
1.25 cups wine vinegar
2.5 glasses of water
1/2 cup sugar
10 allspice peas
1 bay leaf
1 tbsp. spoon of salt

Finely chop the cabbage prepared in the above manner, mix with salt (1/2 tablespoon), lightly rub with your hands, transfer to a jar, pour in the chilled marinade, tie the jar with parchment paper and store in a cool, dry room.
Preparation of the marinade: pour wine vinegar, water into a clean saucepan, add salt (1/2 tablespoon), sugar, allspice, bay leaf.
Let the marinade simmer and cool.

Thoroughly crush the peeled walnuts, garlic and salt, squeeze out the oil and pour it into a separate bowl.
Add crushed capsicum and cilantro seeds, wine vinegar to the resulting nut mass and stir thoroughly.
Then add the chopped tomatoes, mix everything, put tightly in jars, pour nut oil on top.
Wipe the edges of the jars thoroughly and seal them.
Store in a cool, dry place.

:
1 kg tomatoes
1 tbsp. spoon of salt
500 g garlic
200 g of greens (celery, dill, parsley)
50 g dried dill
capsicum to taste

Wash and cut not very large green tomatoes.
Preparation of minced meat: finely chop the herbs, garlic, pepper, add salt and mix everything thoroughly.
Stuff the tomatoes with this mixture through the cut made and place them in layers in a jar.
Place dried dill on top and press down with a wooden circle with a weight. Pour salt into boiling water (2 cups), add celery and parsley with roots and garlic, boil for 2-3 minutes, remove from heat and cool (vegetables separately, broth separately).
Place the cooled beets in a jar, alternating with prepared garlic, celery and parsley with roots, as well as dill, capsicum and, if desired, bay leaf.
Pour everything with the cooled broth (2 cups) and cold boiled water (1-2 cups).
The beets should be covered with brine.

:
1 kg beets
2.5 cups wine vinegar
2.5 glasses of water
1/2 teaspoon salt
10 allspice peas
5-6 carnations
2 bay leaves

Wash the beets thoroughly, without peeling or cutting off the roots, boil and cool in the broth.
Then peel, cut into slices and pour in the chilled marinade.
Cover the jars with parchment paper, tie them up and store in a cool, dry place.
Preparation of the marinade: pour vinegar, water into a saucepan, add sugar, salt, allspice, cloves, bay leaf, boil and cool.

Georgian eggplant appetizer for the winter is prepared with sterilization, and it will take more time to prepare the ingredients. But don’t rush to close the page! All the effort expended is worth every minute of your time - Georgian blue ones for the winter turn out very tasty! Fried eggplants in spicy adjika with garlic... well, what could be tastier?

By the way, Georgian-style spicy eggplants are prepared without sugar for the winter, in case you don’t like sugar in preserving vegetables. So, let’s prepare a very tasty appetizer: Georgian eggplants for the winter - a recipe with step-by-step photos is at your service on the Home Restaurant website!

Ingredients:

• 1.5 kg. eggplant
• 300 gr. red bell pepper
• 2 heads of garlic
• 2 hot peppers
• 150 ml. vegetable oil
• 2 tsp salt
• 60 ml. vinegar 9%

Yield: 1.5 l. ready-made preservation

How to cook Georgian eggplants for the winter:

Wash the eggplants and cut them into rings 0.5-0.7 cm thick.

Next, the prepared eggplants need to be fried until golden brown. You can do this in a frying pan, or in the oven. I chose the second method to save time and not waste extra vegetable oil.

Pour a little vegetable oil onto a baking sheet, spread the oil with a brush over the entire surface, and then place the eggplant rings. Grease the top of the eggplants with a small amount of vegetable oil, and place the baking sheet in a preheated oven to 190 degrees. for 20-30 minutes.

Take the finished eggplants out of the oven and place them on a plate.

We clean the bell and hot peppers from seeds and cut them as desired. Peel the garlic.

We pass the prepared vegetables through a meat grinder or grind them using a blender. Add salt, vinegar and mix. It turns out to be a very aromatic and spicy adjika!

As I already wrote above, you can’t do without sterilization! Therefore, we take a wide saucepan, line the bottom with a napkin, place jars of eggplant, and fill with cold water up to the hangers of the jars. Cover the jars with sterilized lids and place the pan on the stove. Bring the contents of the pan to a boil, reduce the heat to a uniform, moderate bubbling, and leave half-liter jars for 15 minutes, liter jars for 20-25 minutes.

We take the jars of eggplant out of the boiling water, roll up the lids, turn the lids down, and wrap them in a blanket until they cool completely. We put the cooled jars with preparations for storage in the cellar or shelf in the closet. Georgian eggplants are stored well at room temperature.

I suggest preparing a delicious Georgian eggplant appetizer for the winter. For me, this snack is one of the first to be eaten as soon as I start opening jars of preparations. This season I’m trying to prepare more of these eggplants so that they last longer. This appetizer goes very well with meat dishes and will also complement any side dish. This quantity of products is designed for 2 500 ml jars.

Cut the eggplants into cubes, place in a deep bowl and sprinkle with salt. Let the eggplants sit for 30-40 minutes.

Peel the garlic. Cut the bell pepper in half, remove the seeds. You can leave the hot pepper with the seeds, we love it spicy. Place the peppers and garlic in a blender bowl and chop.

Squeeze out excess liquid from eggplants. Heat the oil in a frying pan and fry the eggplants until golden brown.

Place the twisted peppers and garlic in a saucepan, add oil and vinegar, and bring to a boil. Then add the fried eggplants, add sugar and salt. Boil the mixture for 10 minutes.

Place the hot snack in dry, sterile jars.

Roll up the jars with a key and turn them over onto the lid, wrap them in a warm blanket until they cool completely.

Georgian eggplant appetizer for the winter is ready. You can store snacks in a city apartment in a pantry.

Beef tenderloin is tasty and good on its own, so if you decide to cook this particular dish of Georgian cuisine, you did the right thing. It doesn't require much effort, you just need to fry and season it correctly. The ingredients for this dish are the most affordable and the good thing about this recipe is that it is easy and simple to prepare, each step takes a little of your time. See for yourself.

gruzinskieblyuda.ru

I reviewed all similar recipes here. This is definitely not the case. This is probably a recipe from that series when real secrets are passed on only to loved ones. More than 25 years ago, my mother-in-law, who lived in Georgia all her life, taught me how to cook cabbage this way. I declare with complete responsibility: pickles simply don’t get any tastier than this cabbage! And most importantly, everything is very simple and there is nothing superfluous in the ingredients: no oil, vinegar, etc. Prepares quickly and eats even faster. True, I have been cooking “by eye” all my life.

From: White cabbage Beets Red hot pepper Garlic Leaf celery Salt Water

I would like to offer you an option for wrapping eggplants for the winter. The result is a tasty, aromatic and richly piquant salad. But everything is done without hassle and is not difficult at all. We won’t fry, twist or puree anything. A minimum of vegetable oil and vinegar. The result is a bright, spicy and not at all greasy salad. I invite you to a tasting!

What from: Eggplant Bell pepper Onion Garlic Water Tomato paste Salt Sugar Vinegar Vegetable oil Adjika

I found in a book on homemade Georgian cuisine an absolutely incredible recipe for pickling green tomatoes - without brine, in their own juice. Curiosity took over, and the result exceeded all expectations! So.

What from: Tomato Pepperoni Pepper Garlic Dill Parsley Celery Cilantro Salt

Preparation of red sweet peppers for the winter. Simple, fast, tasty. Thanks for the recipe to Lenochka Kalinina.

What from: Red sweet pepper Garlic Parsley Vegetable oil Sugar Salt Vinegar Black pepper

Again I come to you with seasoning, and again with garlic))) But what a wonderful seasoning it turned out to be! Residents of Georgia will certainly recognize the famous Svanetian salt. I do not claim the authenticity of the recipe, especially since they claim that it is kept strictly secret, and even in Georgia it is not easy to buy real Svan salt. I found the base of the recipe on the Internet and added a little of my own.

From what: Garlic Salt Coriander Dill seeds Utskho-suneli Saffron Red hot pepper Cumin Dill Sumac

My husband brought this recipe home from work from a co-worker; he really liked these tomatoes. Then I appreciated it, maybe you will like it too)

What from: Tomato Sweet pepper Vinegar Salt Sugar Herbs Sunflower oil Garlic Red hot pepper

This tasty and spicy snack will warm you up on a winter evening. It can be served with meat dishes, or simply eaten with bread.

What from: Eggplant Bell pepper Chili pepper Garlic Sugar Salt Vinegar Vegetable oil

I keep my promise. The recipe was made for future use. Fragrant, with a sour-spicy taste.

From: Plum Water Garlic Red hot pepper Salt Mint

What from: White cabbage Beetroot Garlic Celery Red hot pepper Salt

Spicy eggplants with aromatic filling will satisfy the most sophisticated taste of lovers of Georgian cuisine!

What from: Eggplant Walnuts Garlic Mint Water Salt Sugar Vinegar Butter Black pepper

A total of 21 recipes were found.

myvkusno.ru

Georgian salad for the winter

In winter, most of us especially want to try something summer, sunny and warm.

Unfortunately, only “plastic” vegetables can be found on store shelves during this period, and therefore various twists, for example, Georgian salad for the winter, will help satisfy the need for seasonal foods. Of course, you will have to take care of preparing this dish in advance, but all the efforts and efforts will pay off with interest, already at the stage of opening the fragrant jar.

How to properly sterilize jars for Georgian salad

The most important point when preparing any preservation is the stage of sterilizing the jars. Not only the safety of the contents, but also the taste of the entire twist as a whole depends on the quality of this procedure.

Of course, there are many ways to sterilize - you can do it by steaming, using an oven, and even in the microwave. However, we will consider the most convenient and practical one - in a saucepan.

1. First we need to choose the right pan. A deep vessel is suitable, in which the jars will be placed vertically entirely or almost completely.
2. The jars themselves need to be washed thoroughly and the same should be done with the lids with which we will cover our canned salads.
3. We pour water into the jars up to the neck, put them inside the pan, we also pour water into it so that it covers the “shoulders” of the jars. Place the lids nearby; they will also need to be boiled.
4. Place the saucepan on the fire and bring the water to a boil. After this, slightly reduce the heat and sterilize our jars for 10 to 20 minutes.

The time required for sterilization depends entirely on the size of your jars. So, for a half-liter container, 10 minutes of boiling will be enough, liter jars will be sterilized in 15 minutes, and for three-liter containers you will have to wait 20 minutes.

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A simple recipe for a Georgian winter salad made from cucumbers and green tomatoes

If you have tried traditional Georgian dishes at least once, then you probably know that such dishes are always distinguished by a slight spiciness and simply incredible aroma. This salad is no exception, which captivates with its smell even at the preparation stage.

Ingredients

• Green tomatoes – 2 kg;
• Fresh cucumbers – 2 kg;
• Sweet bell pepper – 2 kg;
• Garlic – 2-3 heads;
• Sunflower oil – 200 ml;
• Vinegar 9% - 1 tsp. per liter jar;
• White granulated sugar – 100-150 g;
• Salt - to taste;
• Seasonings - to taste.

How to make Georgian canned salad correctly with your own hands

1. First of all, we need to rid our green tomatoes of their characteristic unpleasant taste. To do this, soak them in cold water for an hour, after rinsing well.
2. While our tomatoes are settling, we are working on other vegetables. Wash the peppers and cut off the caps. Then, using your hands or a sharp knife, remove the central part with the seeds, rinse the vegetables again and cut into small cubes.
3. We wash the cucumbers well from dirt and cut them into semicircles. It is better to make them not very thin so that the pieces do not spread during cooking.
4. We separate the garlic heads into slices, and then remove the skin from them. We need to chop the garlic very finely.
5. Drain the water from the container with the tomatoes, cut each tomato in half, cut out the hard center and then chop the medium-sized vegetables into slices.
6. Place chopped tomatoes and peppers in a deep cauldron (or saucepan), pour in oil, add spices (for example, suneli hops), garlic, salt and sugar. Set the heat to slightly less than medium, cover with a lid and simmer for 20 minutes.
7. During this time, stir our vegetable mass several times, after which we add the cucumber slices. Close the lid again, increase the heat to maximum (the contents should boil), reduce it back down and simmer for another 5 minutes.
8. At the same time, we sterilize the jars and lids. Then we put the resulting salad in each of them, pour in vinegar.
9. Roll up the lids, turn the jars upside down, and wrap them in something warm. We wait until it cools completely and transfer it to a cool place for storage.

Many chefs are seriously wary of using cucumbers when making twists - jars containing them quite often burst. If you don't want to take risks, you can omit this vegetable from the recipe. In this case, you will end up with canned Georgian lecho, which is also very tasty.

Ingredients

• Eggplants – 5 kg;
• Vinegar 9% – 1 tsp. per liter jar;
• Fresh cilantro - a bunch;
• Garlic – 2 heads;
• Salt – 1 tbsp;
• White granulated sugar – ½ cup;
• Yellow onion – 0.5 kg;
• Carrots – 300 g;
• Sunflower oil – 250 ml;
• Dill and parsley - a bunch each;
• Ground red pepper – 1 tsp.

How to quickly and easily make Georgian salad for the winter step by step

• We wash the eggplants thoroughly, cutting off the “butts” and damaged areas. Then cut each vegetable into large cubes.
• We send our eggplants to boil in boiling salted water for about 5 minutes, after which we take them out and put them in a colander.
• Peel the onion and cut it into half rings. Our chef will tell and show you how to do this quickly and beautifully.

• We also remove the skin from the carrots and grate it on a coarse grater.
• We wash all the greens we have well and chop them as finely as possible.
• We separate the heads of garlic into cloves, clean them and pass them through a press.
• Pour oil into a cauldron, heat it, then add onions, carrots, and eggplants. Simmer over low heat for about 15 minutes, then add greenfinch, garlic, sugar, salt and red pepper. Mix everything well and cook for another 5 minutes.
• We put our vegetable mass into sterilized jars, add a teaspoon of vinegar to each jar, and then roll up the containers.
• We turn the jars over, let them cool under a blanket and put them into storage.

It is better to eat this Georgian salad not immediately, but let it sit for at least two weeks. During this time, all the flavors will be completely mixed and you will end up with an incredibly aromatic and tasty vegetable dish that will look good on both an everyday and holiday table.

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Winter salad appetizer in Georgian style from cabbage, tomatoes and cucumbers

Ingredients

• Yellow onion – 0.5 kg;
• Fresh cucumbers – 0.5 kg;
• Fresh tomatoes – 0.5 kg;
• Garlic – 2 heads;
• Carrots – 0.5 kg;
• Cabbage – 1 kg;
• Cilantro - a bunch;
• Black pepper - to taste;
• Salt - to taste;
• Vinegar 6% – 1 tbsp. per liter jar;
• Vegetable oil – 2 tbsp. per liter jar;
• Bay leaf - 1 leaf per liter jar.

How to deliciously prepare Georgian salad for the winter at home

1. Peel the onion and cut into rings.
2. We cut off the “butts” of the cucumbers and chop them into round pieces.
3. Wash the tomatoes well, remove the center where the stalk is attached, and cut into slices.
4. We divide the garlic heads into cloves, then peel each clove and chop finely.
5. Peel the carrots and grate them on a medium grater.
6. Wash the cabbage well, remove the top damaged leaves, and then chop into thin strips.
7. Wash the cilantro thoroughly and chop it as finely as possible.
8. In a large container, combine all the crushed ingredients, add salt and pepper and mix everything well. Let it brew for 20 minutes.
9. For now, we sterilize the jars and lids, then remove them from the water. We put our vegetable mixture into jars, before that we put bay leaves on the bottom, pour in oil and vinegar.
10. We cover each jar with a lid and place it back in the pan where we sterilized the container. Turn on the fire again.
11. We boil our twists for half an hour, then roll them up, turn them over and wait for them to cool.
12. Place in a cool, dark place for storage.

This Georgian salad for the winter turns out to be very unusual and extremely tasty. If you like it spicy, you can also add red chili pepper (ground or fresh) to the vegetable mixture, or you can simply increase the amount of garlic in the recipe.

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Georgian cuisine list of photo recipes

Chicken Tabaka is a world-famous dish of Georgian cuisine. This dish got its strange name from the name of a special frying pan called “tapa”, so the dish was originally called Chicken Tapaka, that is, fried in a frying pan. Over time, the name changed, adapted to make it more understandable to the Russian ear, and now we have what we have - in all restaurants and cafes this chicken is called Tabaka Chicken. Recent times have even given birth to a legend that a flattened chicken closely resembles a large tobacco leaf - hence the name. Tapaka is a deep, thick-walled dish (frying pan) designed for cooking whole chicken. Usually a heavy lid-press is attached to it. The press presses the chicken tightly to the bottom of the pan and promotes the rapid formation of an even golden brown crust - mmm... yummy! However, if you do not have special utensils, you should not refuse to prepare this delicious dish. We will cook it in a regular frying pan, and we will build a press from what is found in any home kitchen. Read recipe →

Adjapsandali (აჯაფსანდალი) is a Georgian dish made from pre-fried and then stewed vegetables: eggplant, sweet and hot peppers, tomatoes, a lot of herbs, garlic. Almost all cuisines of the world have a similar dish under different names. In the European tradition it is ratatouille, sauté, and vegetable stew. The Caucasian version under the sonorous name ajapsandali is a very tasty, juicy and aromatic dish. It can be eaten either hot, straight from the stove, or cold. The most important thing in the ajapsandali recipe is high-quality, fresh young vegetables. The presence of aromatic Caucasian herbs and spices gives the dish a special flavor, but if they are not there, replace the missing ingredients with a small portion of a good mood. Read recipe →

Chakhokhbili - poultry stew, a dish of Georgian cuisine. Initially it was prepared from pheasant (khokhobi - pheasant in Georgian), now it is most often prepared from chicken, which is fried and stewed in tomato sauce with the addition of traditional Caucasian spices and herbs. Definitely, a homemade dish is very tasty and satisfying, and preparing chakhokhbili is not at all difficult. How to cook chakhokhbili - read the recipe! Read recipe →

Tkemali (ტყემლის საწებელა) - Georgian sauce made from sour plums with the addition of herbs, spices and garlic - very tasty and very healthy, especially good with meat and fish. Its taste is simply amazing, just like Georgia itself. Fortunately, I had to visit Tbilisi, where I was fascinated not only by the beauty of the Caucasus mountains and unique original architecture, but also by lovely people, kinder and more hospitable than whom I have never met in my life: Georgian churches, polyphonic singing, Georgian market and Georgian cuisine, kebab, wine and, of course, Tkemali sauce, without which it is simply impossible to survive a Georgian feast. Read recipe →

I realized that I was getting old - my achma began to turn out better and better.

Achma is a layer cake with delicate lacy pulp and a crispy crust, inside of which there is melted cheese. I see that you have already licked your lips. Yes, this Adjarian pie, prepared in your home kitchen, is a real delicacy. But I won’t hide it; in order to prepare this delicious dish, you need experience: the recipe for preparing achma is not so simple. For those who still decide to undertake this feat, I recommend learning how to cook homemade noodles first. And, of course, follow my recommendations. I will tell you in great detail how this is done. Read recipe →

Culinary community Li.Ru -

100 recipes for Georgian dishes

A simple Khachapuri recipe with step-by-step photographs. Very simple and tasty! In this version, you will learn how to cook khachapuri without baking, but simply frying it in a frying pan.

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Salad "Georgian"

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Recipe for the popular Georgian soup Kharcho. Every self-respecting home cook should know how to cook Kharcho soup.