Caucasian cuisine is the national dishes of Georgia, Armenia and Azerbaijan, which are closely intertwined with each other and have many features similar in taste. In the recipes of generally accepted dishes in these countries, meat is used in large quantities..
As a rule, it is veal, lamb, beef. Vegetables, lots of spices and seasonings, fresh greens and red wine are also their integral parts. Almost all over the planet known dishes such as lobio, satsivi, lula-kebab, khachapuri.
Step-by-step recipes of Caucasian cuisine
|Ram neck –||600 g|
|Potato –||6 pieces.|
|Carrot –||1 PC.|
|Bow –||1 PC.|
|Tomatoes –||3 pcs.|
|Garlic –||2 teeth|
|Vegetable oil –||100 ml|
|Purified water –||3 l|
|Hot peppers –||1 pod|
|Time for preparing: 120 minutes||Calories per 100 grams: 45 Kcal|
Nourishing rich eastern shurpa soup is simple to prepare and looks very colorful.
We put a large cauldron on the hob, pour vegetable oil. We clean the onions and carrots, chop large bars. Immerse in fry in butter.
Wash the meat, dry with paper kitchen towels and cut into large pieces. Put in the cauldron to the vegetables. When the lamb launches juice, pour half the water, leave to stew..
Peel and cut potatoes and tomatoes. If the tubers are small, they can be left whole..
We send all stew in broth. Pour the remaining water. We add seasonings, we salt.
When the potatoes are cooked, sprinkle with finely chopped garlic, cilantro and remove from heat. The first dish is ready.
Kharcho soup recipe
- Beef ribs – 700 g;
- Potatoes – 4 pcs .;
- Carrots – 1 pc .;
- Hops-suneli – 1 pack;
- Garlic – 3 cloves;
- Chili – 1 pod;
- Rice – 100 g;
- Fresh parsley – 3 sprigs;
- Sauce tkemali – 3 tbsp. l .;
- Prunes – 4 pcs .;
- Water – 5 l;
- Cilantro – bundle;
- Vegetable oil – 100 ml;
- Tomato sauce – 3 tbsp. l.
It is believed that all Caucasian entrées are cooked exclusively from lamb, but it is better to cook kharcho soup with a fat piece of beef on the bone or ribs. In our case, we will use the second option. Wash, clean the meat from the film, cut into small pieces along the fibers. Put in the pot, pour half of the water and put on the burner.
Chop garlic, onion, cilantro and send roast in vegetable oil. Add the tomato sauce, steamed and chopped prunes. Stew the whole mass for about 3 minutes. The resulting dressing is mixed with tkemali sauce and put into broth.
Wash rice several times. Both round and long grain, but not steamed or crushed. Add to the pot with the remaining water and hot pepper. Salt, mix well and boil for about 10 minutes. Bring fresh herbs and set aside.
Recipe for stuffed cabbage in grape leaves
Traditionally, cabbage rolls wrapped in cabbage leaves, but this is when it comes to Slavic cuisine. In the Caucasus, it is common to use young bright white grape leaves..
- Mutton pulp – 700 g;
- Grape leaves – 40 pcs .;
- Sour cream – 150 ml;
- Steamed rice – 0.5 tbsp .;
- Onions -2 pcs .;
- Vegetable oil – 3 tbsp. l;
- Peppermint, basil – bunch;
- Salt – to taste;
- Garlic – 3 cloves;
- Water – 2 l.
We put on a ring a deep pan with high sides. Carefully wash the leaves of the vine (medium size to make it easier to wrap).
Fry them in boiling water for about 5 minutes. Remove from heat and do not take out another 7 minutes. Shred the onion half rings and fry in vegetable oil. Pulp wash and cut into small pieces, so that it was convenient to pass through the grinder.
If you have limited time, use ready-made minced meat. In a plastic bowl, mix onions, boiled rice and minced meat. Salt, add greens and mix everything well..
We take a leaf of grapes, with a flat side put it down, lay one or two spoons of filling on the side with streaks, wrap it according to the roll principle. Under this scheme, we produce all the products..
We cover the deep cauldron with leaves, put the cabbage rolls on top, pour it with water (you can substitute beef or vegetable broth). Cover with a plate and press down with a load (this is done so that the leaves do not turn around), put it on the hob, cook for about two hours.
In a small bowl we combine sour cream, garlic and some fresh greens. The resulting sauce is served with hot cabbage.
Caucasian eggplant recipe
In the summer season, various vegetable stews and caviar are in high demand. The recipe for eggplants in a Caucasian way is no exception.
- Eggplant – 1.5 kg;
- Onions – 4 pcs .;
- Carrots – 3 pcs .;
- Vegetable oil – 150 ml;
- Sweet pepper – 4 pcs .;
- Chile – 1 pod;
- Spices, salt – to taste;
- Garlic – 3 cloves;
- Tomatoes – 4 pcs .;
- Cilantro – a bunch.
Wash eggplants, cut the stalk and chop into quarters. Fold in a glass bowl and salt. Peel vegetables. Onions, carrots, sweet pepper cut into half rings. Boil the tomatoes, peel and clean the grains. Finely chop and chop in garlic and cilantro blender.
We transfer the eggplants to a sieve, rinse with cold water and send to the stew-pan to fry in the very heated vegetable oil, about 5 minutes. We lay out in a separate plate.
Fry onions and carrots, add diced peppers, hot peppers and cooled eggplants. Stew this main course for about 10 minutes and season with tomato-garlic sauce. We salt, sprinkle with spices and leave on the fire for about 5 minutes.
Recipe Caucasian Ghats
The menu of Caucasian cuisine is famous for spicy, spicy meat dishes, but sweet pastries with prunes are also widely known throughout the world..
- Flour – 550 g .;
- Sugar – 150 g;
- Sour cream – 200 ml;
- Prunes – 100 g;
- Butter – 200 g;
- Baking Powder – packaging;
- Vanillin – bag;
- Eggs – 2 pcs.
Punch 300 grams of flour and baking powder on a clean surface. Top cut 100 grams of soft butter, beat the eggs and knead the plastic dough that does not stick to the hands. Pour prunes with warm water and let them soften.
Mix sugar, vanilla, the remaining butter and flour. We mix everything well. Roll out the main layer of dough about three centimeters thick on top sprinkle with flour crumb and chopped prunes.
Carefully from the edge we begin to roll the dough in the form of a roll. Use a sharp knife to cut diagonally diagonally 5 centimeters wide. If desired, the surface can be smeared with yolk. Turn on the oven in baking mode at 190 ° C.
We shift the cookies on a baking sheet covered with parchment paper. Send bake for 25 minutes. Instead of prunes, you can use poppy seeds, dried apricots or a mix of dried fruit.
Salad Recipe “Georgian”
Most salads from the Caucasian cuisine serve as independent dishes, since almost all of them include meat..
- Young veal – 600 g;
- Garlic – 4 cloves;
- Green peas – 1 bank;
- Mushrooms – 300 g;
- Vegetable oil – 50 ml;
- Walnuts – 100 g;
- Carrots – 2 pcs .;
- Green onions – 5 feathers;
- Pepper red, black – to taste;
- Salt – to taste;
- Homemade mayonnaise – 150 ml;
- Ketchup – 50 ml.
Boil veal. Cut into medium cubes. My and shred mushrooms. Fry in vegetable oil. Open the peas and pour into a colander, spread in a deep glass bowl to the meat. Boil carrots and let cool..
Crush greens, garlic and nuts. Chop carrots. Put the food in a bowl, add some salt, add spices and mix everything well..
In deep bowl, do refueling. We combine mayonnaise and ketchup, the color should be light orange. The main thing is not to overdo it with ketchup, otherwise the sauce will turn sour.
It is best to use a homemade sauce, but if you buy it in a store, then take it with the lowest fat content, since at the expense of meat, the dish itself will be fatty. Dress the salad with mayonnaise-tomato mixture, mix and let it soak for about 30 minutes.
Thank you for your attention and bon appetit!