You will lick your fingers: 5 main and simple recipes of Georgian cuisine

Spicy and rich Georgian kharcho soup is a great cool weather dish. For a homemade kharcho soup recipe, simpler options are allowed than tkemali plums. For example, you can add tkemali sauce, pomegranate juice or tomatoes to the dish, as in our recipe.

Ingredients:

Cooking method:

Cook the beef broth: cut the meat, put it in a saucepan, pour 2.5 liters of water and turn on the heat. After boiling, remove the foam, salt and cook the broth for another 1.5 hours, continuing to periodically remove the foam. For flavor, you can add green vegetables and a little spice to the broth. Take out the beef, strain the broth. Finely chop the onion, sauté in butter until golden. Add the beef to the onion and sauté for a few more minutes. Take 2-3 tablespoons of broth, pour into the pan with the meat, cover and simmer for 12 minutes. At this point we will deal with tomatoes. Pour boiling water over them then remove the skin and chop them finely. To simplify the kharcho soup recipe, you can take 1-2 cans of canned tomatoes without skin. Add the tomatoes to the meat and simmer for another 7 minutes. Then put the meat, onions and stewed tomatoes in the broth, put the pan on the fire. Wait until boiling and add 5 tablespoons of rice. After 7 minutes, put the spices, finely chopped garlic and herbs. Cook another 2 minutes. Then let the kharcho soup infuse a little. And call the whole family to the table!

Satsivi can be cooked with chicken, guinea fowl or turkey. It’s a wonderful appetizer that only tastes the day after cooking!

Ingredients:

For the sauce:

Cooking method:

Put the guinea fowl or chicken fillet in a saucepan, cover with cold water, bring to the boil and cook for about 20 minutes, removing the foam. Strain the broth and transfer the bird to a baking sheet and bake in a preheated oven at 200°C for 10-15 minutes, until golden brown. Cool and cut into small pieces. Place walnuts in a blender, add garlic, coriander and spices, chop, pour water or broth, chop for 10 minutes, until a homogeneous sauce is obtained. Place the chicken pieces on a plate, pour the sauce over them, garnish with pomegranate and walnut oil. Serve cold.

A very popular and inexpensive Georgian dish. A snack of vegetables, herbs, spices and chopped nuts. Learn to cook according to a recipe – later you can experiment with replacing ingredients.

Ingredients:

For the green bean and spinach pkhali:

For the spinach pkhali:

Cooking method:

Prepare the base: chop the walnuts with the garlic and herbs. For pkhali with beans: boil the beans, cool, put in a blender at the base, salt, grind until smooth. For the spinach pkhali: Blanch the spinach in salted water, cool and juice.

For the eggplant pkhali: Roast the whole eggplant (200°C, 20 minutes). Leave to cool, peel, add the pulp to the nut base with the onions.

Blind small balls of the resulting vegetable mass, put them on plates and decorate each ball with a pomegranate seed.

One of Georgia’s most famous Caucasian dishes is baked. But we checked: cooking khachapuri at home in the oven is not so difficult. If you are afraid to knead the dough, just buy ready-made.

Ingredients: For the dough:

For the cheese adjarian khachapuri:

For the Adjarian khachapuri with cheese and spinach:

Cooking method:

Prepare the dough. Dilute the yeast in 100 ml of lukewarm water or milk. Add the sugar, mix, leave to stand for 20-30 minutes at room temperature. Sift the flour, put it in a heap on the table, make a well in the center, pour in the diluted yeast, add the eggs, melted margarine, knead the uncooked dough, gradually adding warm milk and water. Cover the dough with a kitchen towel and let rise in a warm place for 40 minutes. Degas the dough and let it rise once more.

For the filling, grate the cheese on a coarse grater, mix. For the spinach khachapuri, roughly chop the spinach leaves and blanch them in salted water for 5-7 minutes. Squeeze the spinach and mix with the grated cheese.

Divide the dough into 170 g pieces. Roll each piece into a 5mm thick cake. Sprinkle the puff pastry with flour. Put about 150 g of grated cheese in the middle of each pancake, flatten it by stepping back 1 cm from the edge, connect and pinch the edges of the pancake, give the khachapuri the shape of a boat. Flip the khachapuri seam down. Make a slit in the middle of each boat.

Open the edges of the dough and add some more stuffing inside the khachapuri. Bake the khachapuri in the oven at 220°C until golden brown for 6-9 minutes. Crack 1 small egg into the center of each khachapuri and add 25g of butter each, bake for another 2-3 minutes – for the protein to thicken, then serve immediately.

The dish is colorful, spicy, fiery and spicy. In a free translation, the name means “stomach of offal”. According to legend, the wealthy in Georgia used to slaughter the cattle, take the meat for themselves, and give the legs, head, and giblets to the poor. Once the owner of the yard came to his shepherds, smelling a pleasant and appetizing smell and saw that they were eating a dish of offal – kuchmachi. He was invited to join the meal. The taste of this dish astonished him. Since then, when the cattle were slaughtered, he took the offal for himself and gave most of the meat to the peasants.) He really liked the Kuchmachi.

This recipe comes from Chef Bardi Lemonjav’s Ojakhuri Restaurant.

Ingredients:

Cooking method:

Liver (offal, beef liver, beef lungs, heart, kidneys) rinse, peel. Grate large chunks with spices (salt, hops suneli, utsko suneli, red pepper, hot pepper and chopped pomegranate seeds). Boil until tender in boiling water, add vinegar. Then cut the liver into small pieces. Fry in a pan with olive oil. When ready to serve, garnish with pomegranate seeds and green leaves.