It is worth pronouncing the words “kharcho”, “chikhirtma”, “khash”, as a spicy taste appears in the mouth with sharp notes and an explosive aroma.

Soup in the mountain tradition is the preparation of the body for a hearty and heavy dinner, so the housewives make them rich and do not spare spices and sauces.
Kharcho


Thick and bright kharcho soup is cooked on the basis of unripe cherry plum puree, which can be easily replaced at home with purchased tkemali sauce, tomato paste or adjika. They will add the necessary sourness and piquancy.
It is better to use long-grain rice for soup, which is pre-infused in cold water and washed five times.
You will need:
meat (beef or veal - brisket or meat on the brain bone) - 400 g
long grain rice - 50 g
carrots - 1 pc.
onion - 2 pcs.
walnuts, peeled - 150 g
garlic - 1 pc.
tkemali sauce (homemade or purchased) - half a glass
parsley
dill
cilantro
hops-suneli
coriander
black pepper or a mixture of "Four Peppers"
hot pepper - 1 pod
Step 1. Pour the meat with cold water, bring to a boil. Simmer over low heat for two hours, then separate the meat from the bone, divide it into pieces and throw it back into the broth.
Step 2. Add two tablespoons of tkemali to a slightly boiling broth, and then put the onion and carrot cut into strips. Cook over low heat covered for 30 minutes.
Step 3. After half an hour, pour the rice into the broth and cook for 10 minutes.
Step 4. Fry the nuts in oil in a pan and grind them thoroughly in a mortar until smooth. Mix the mass with chopped garlic and add to the soup. Leave to cook for 15 minutes.
Step 5. At the end, add bay leaf, salt, pepper, suneli hops, coriander and other spices. Boil for two minutes and turn off the heat. Let the soup brew for at least ten minutes.
Chikhirtma from chicken


Outwardly, chikhirtma looks like cream soup, but the cooking technology here is completely different. Thick tasty soup resembles sour cream in density, and tastes like chicken broth, but spicy, with sour notes.
You will need: chicken meat on the bone - 500 g
onion - 3 pcs.
carrots - 1 pc.
eggs - 2 pcs.
wine vinegar - 2 tbsp. spoons
flour - 2 tbsp. spoons
coriander greens - 30 g
ground coriander - 1/3 teaspoon
saffron or turmeric - 1/3 teaspoon
salt pepper
butter or vegetable oil
Step 1. Put the chicken in water and bring the broth to a boil, periodically removing the foam. Then add a whole peeled onion, carrots and salt. Cook over low heat until the vegetables are cooked and remove them.
Step 2. Cut the onion into cubes, roll them in flour and fry in a pan until golden brown. Add there two ladles of broth from the pan and simmer for two minutes.
Step 3. Add saffron or turmeric, coriander to the pan, let the broth boil for a minute, then put the onion from the pan into it and boil for another three minutes, after which we remove it from the heat.
Step 4. Beat the eggs with a whisk, add wine vinegar and half a glass of broth to them, mix until smooth.
Step 5. Pour the egg mixture into the soup in a thin stream, stirring vigorously, chop the chicken meat, add cilantro and finely chopped garlic clove. We put the pan on the stove and bring it over low heat until the soup almost boils, immediately remove it from the stove.
Khash


Soup without herbs and spices - a white crow on the Georgian table - khash. It resembles jelly and is especially appreciated by men after a stormy evening and a long feast. Previously, according to tradition, women could not eat this soup at the same table with men, but modern Georgia has corrected this inequality.
There must be khash with garlic, then the dish does not lose its piquancy. This soup is especially pleasant after a bath with a glass of chacha.
You will need:
scar (cow stomach) - 4-5 kg
beef legs - 3 pcs.
garlic - 2-3 heads
salt - 1 bowl
vinegar (optional)
Step 1. It is better to take a ready-made set for khash - there the legs and the scar have already been cleaned, but such a pleasure is sold in Georgia and is almost never found in Russian stores. Therefore, you need to singe the legs on the fire, scrape and rinse thoroughly under cold water, and then put them in water for a day. Water should be changed every two hours. The scar also needs to be washed and cleaned.
Step 2. Cook the legs and tripe in five liters of water in a pressure cooker for about one hour and forty minutes, until the meat begins to move away from the bones. If you don't have a pressure cooker, simmer the meat in water for about six to eight hours without letting the water boil.
Step 3. Garlic is crushed and laid out in katsi, after which it is poured with ready-made broth from the pan.
Eat with pleasure!

Having become part of the Russian Empire, Georgia got the opportunity to actively develop trade relations with St. Petersburg and Moscow. Arriving in the capital, merchants brought not only their goods, but also their traditions. National khinkali restaurants began to open, in which Georgian cuisine was presented, the recipes for the dishes offered became the hallmark of this country. Unusual cuisine has found admirers among all segments of the population.

Having won great fame in their homeland, Georgian dishes were to the taste of connoisseurs of Russia. Today, there are national restaurants in the most remote European countries. Fresh vegetable salads, delicious hot khashi and, of course, fragrant mtsvadi have become very popular all over the world.

Specialty meat can be found both in the menu of the smallest cafes and in gourmet restaurants. Chefs specializing in Georgian cuisine are in demand all over the world.

An amazing fact, but most of them in the kitchen are rarely prepared strictly following the recipe. The process of cooking eggplant in Georgian is more like an exciting journey through the aromas of herbs, the tastes of freshly picked vegetables and nuts.

The chef's talent lies in guessing the mood of the guest and choosing the most suitable sight for a culinary journey to the cuisine of Georgia. The recipes of Georgian dishes have been strongly influenced by the customs and lifestyle of village life in various regions of the country. In the eastern regions, they consume more fatty and satisfying foods.

Georgian bread recipes

Here, Georgian wheat cakes made from yeast dough, baked in huge, cylindrical-looking, earthenware jugs, are widely used. Smoldering coals are laid out at the bottom of the vessel, giving heat, and small circles of dough stick to the walls. When ready, the cakes are taken out and served hot to the table. Bread in Georgia has several names - "madauri", "kuthnani", "fuck" And "grandfather-spuri".

In the traditions of Georgian cuisine in the western regions, a bread recipe made from corn flour is more popular. The dough is fried in special frying pans made of heat-resistant clay, called "ketsi". A pancake fried in this way is called "mchadi" or "ivishtari" if beans and cheese are used in addition to flour.

It is customary to eat mchadi by adding Imereti cheese or suluguni. In the villages of Georgia, bordering on Abkhazia, meat is served with "gomi". This is a thick corn porridge boiled in water without salt and spices. Gomi vaguely resembles Ukrainian hominy. Before serving, it is mixed with suluguni or bazhe.

Soups in Georgian cuisine, recipes

The first in Georgian cuisine is a must. Spicy soups excite the appetite and promote the absorption of the rest of the food. The first in Georgia is prepared according to very diverse recipes and is served both cold and hot.

The basis for the first courses are beef, poultry, lamb, fish, mushrooms and vegetables, sometimes milk and kvass. The broths contain almost no vegetable thick, characteristic of a Russian meal. By consistency, they are much denser and richer. To give density, dried crushed cherry plum, called "tklapi".

Every good housewife should be able to cook chikhirtma - a thick Georgian chicken soup. According to the recipe, the cooking technology is quite complicated and unusual. The flour is pre-mixed with a small amount of cooled liquid in a glass so that no lumps form, and then poured back into the boiling broth.

And the introduction of eggs is accompanied by the obligatory addition of lemon juice, pomegranate or vinegar. Acid is needed both for taste and to prevent the egg white from folding into gray flakes.

Many recipes recommend using lemon or pomegranate juice to lighten ingredients that contain a considerable amount of fat. And almost at the end all kinds of spices are put: mint, saffron, cilantro, dill, parsley, savory, basil, red pepper, etc.

All these efforts are worth it. Let's be honest: a properly cooked Chikhirtma gathers at the table all the household members and neighbors who came to the alluring smell. Chikhirtma was praised by A. Dumas during a trip to the Caucasus.

Georgian cuisine, recipes of the most famous soups

The most famous Georgian soup, which has gained international popularity, is, of course, beef Kharcho soup. In Georgian cuisine, kharcho recipes are like a family heirloom, unique in every family and passed down from generation to generation.

Common to all kharcho recipes is that it is always supposed to be veal broth with rice, garlic and tklapi, which gives sourness. The combination of melting, velvety beef broth, unleavened rice, sweet and sour tklapi, rich herbs and intoxicating spiciness give the always recognizable aroma and taste of kharcho.

In summer, instead of tklapi, Georgian culinary specialists add fresh plums or cherry plums. All products in kharcho are easily replaceable. Cherry plum puree can be replaced with pomegranate, grape or lemon juice. Basil and cilantro can successfully replace celery and dill.

The main thing in the recipe is that there should be an abundance of herbs. It is customary to add greens three times. At the beginning, the herbs are laid together with rice, then with cherry plums or plums, and finally the third time - after the kharcho is ready, while adding fresh crushed garlic.

Khashi, a broth heavily seasoned with fresh garlic, is very popular. It is said that it conceals the strength and longevity of the highlanders. Khashi is boiled from beef shank without salt, without letting it boil. For transparency, it is recommended to remove the foam during the cooking process or strain several times.

The broth should languish over low heat for about 6-8 hours, until the meat is freely separated from the bones. It is very rich and nutritious, contains a lot of easily digestible protein and useful trace elements. The highlanders of Georgia have a legend that khashi is not only a source of health, but also a very effective remedy for a hangover.

Georgian cuisine, meat recipes

Georgian cuisine recipes allow the use of meat of almost any variety. To prepare meat dishes, all methods of heat treatment are used: boiling, frying, stewing, baking, etc.

An old Georgian legend tells about a fantastic recipe "meat on a spit", clearly showing the tolerance of Georgian cuisine for any meat. Inside a whole adult bull, the carcass of a calf was placed, in which a lamb was placed, a lamb was stuffed with a goose, a goose with a duck, a chicken was placed in the duck. Free cavities were filled with seasonings, spices, garlic sauce and nuts. A giant meatloaf was roasted on a spit on hot coals in the yard for a day.

The top of the meat of the bull was heavily charred and was not suitable for food. But inside, incredibly juicy meat is preserved in terms of subtlety of taste and aroma, incomparable with any other. Today, a dish made according to this recipe is almost impossible to try. Meat fried on a spit is considered the most exquisite delicacy in this wonderful country.

The most popular are beef, lamb and poultry, especially in the villages of Georgia in the west and in coastal areas. The locals prefer poultry Satsivi. To cook satsivi according to the Georgian recipe, they take chicken or turkey.

Cut into large pieces, it is boiled and poured with spicy gravy with nuts and fragrant herbs. In the oven, the bird should reach readiness for another 20 minutes on low heat in order to soak well with the sauce.

The most famous meat dish in all of Transcaucasia is shish kebab. Experts say that the word "shashlik" comes from the combination of two words of the Turkic language: "shish"- pike, spear and "face"- for on. Turkish, Bulgarian, ancient Scythian languages ​​have similar roots.

In Georgian, it is called mtsvadi. It is impossible to accurately determine the age of the word and the first barbecue recipes. Even ancient people in prehistoric times mastered the technology of roasting meat on a spit.

The universal popularity of shish kebab is ensured due to the simplicity, speed and economy of frying. Finely chopped lamb can be well fried with a small amount of coals. There are more cooking methods than you can imagine.

The main ingredient is meat, but there are also vegetarian types of barbecue. For juiciness, the meat is marinated before frying. Georgian cooks use red wine, pepper, thyme, and onions for marinade. Onions, potatoes, tomatoes, peppers, mushrooms and apples are fried as an addition or side dish.

In Georgian cuisine, meat was considered festive until recently. The use of meat dishes every day was not welcomed. Only on big celebrations, weddings or anniversaries, barbecue, khinkali, satsivi, etc. are served at the table.

Georgian vegetable dishes, recipes

Due to the wide variety of vegetable dishes, they occupy an important place in Georgian cuisine. The climate in Georgia allows you to grow many types of vegetables. The abundance of meat dishes in the national dinner requires a balance with a large number of vegetables and herbs.

In the sources of the 10th century, there are often references to the cultivation of various vegetables in the region. Since the 15th century, beans brought by Columbus from America have become a favorite and revered food.

Tomatoes, spinach, cucumbers, asparagus, etc. are widely used in Georgian dishes. Along with vegetables, much attention is paid to wild herbs - mallow, jonjoli, nettle. The tops of beets, cauliflower, celery are also used.

Nine local varieties of cabbage are grown in Georgia. Shechamadi is prepared from it, boiled with meat and potatoes, used to prepare the filling in khinkali and tolma. Dozens of culinary masterpieces are prepared from eggplant, which are fried, baked, stewed with the addition of various spices and herbs.

On the tables of Georgia there is always garlic, which is consumed equally in the mountainous regions and in the plains. Few meats or gravies are complete without garlic. One of the main assets is greenery. Not every cuisine in the world can boast of a variety of greens, which are served in bunches with uncut tomatoes and cucumbers. The main herbs in Georgian cuisine are cilantro, dill, wild garlic, mint, lettuce, basil, savory, tarragon.

For cooking dozens of kinds "lobio" in Georgian cuisine, when marinating and salting, one main product, beans or eggplant, is combined with numerous sauces and seasonings. In the case when the main product is changed, but the herbs and gravies are preserved, the unchanged result is called "mkhali" or "borani".

There are many ways to prepare lobio, but for almost all the main ingredient is beans. Tortillas stuffed with beans are called "lobiani".

Cheeses of Georgia

Many varieties of cheese are one of the features of Georgian cuisine. Cheese making by masters of Georgia has been successfully mastered for a very long time. Among gourmets, pickled cheeses prepared with a jug or wineskin are in use. The quality of cheese cooked in a waterskin is higher, but requires more effort. The waterskin must first be thoroughly cleaned so that the unpleasant smell and bitterness are not transferred to the cheese.

Each region of Georgia can boast of its own special cheese recipe: Suluguni, Imereti, Chanakh, Kobi, and of course, the well-known cheese. The use of cheeses in the Georgian tradition differs significantly from the traditions of Europe. If European cheeses are usually served as an appetizer or dessert, then cheeses are used to prepare main dishes. Cheeses are soaked, boiled, fried, smoked, baked in dough.

Georgian sauces

The sauce recipe for any cook is a source of pride and the secret of many dishes. Georgian sauces are known throughout the culinary world:

• tkemali;
• narsharab;
• satsebeli.

Tkemali is cooked from plums, narsharab is made from thickened pomegranate juice, satsebeli is prepared from barberry and tomatoes. Georgian sauces are quite liquid, but at the same time, gomi or mchadi flavored with tkemali are an independent dish, quite satisfying and healthy.

The first dish is an indispensable part of the human diet, contributing to the normal functioning of a person and guaranteeing health to those who do not forget about this important dish.

The first recipes for soups appeared in the 1st century BC. in ancient Asia. Previously, it was believed that if soup was not prepared in the house, then this is a very poor family, and doctors, along with medicines, prescribed broth or light soup to the patient.

I have prepared for you the top 5 Georgian national soups that will not leave anyone indifferent.

Soup kharcho

Forget all the kharcho soup that you ate outside of Georgia. It is here that you will try a real kharcho soup and realize that before that it was a waste of time. This is another reason to visit beautiful Georgia.

You can add any kind of meat to this soup and improvise almost indefinitely. Kharcho soup is made from beef with nuts, lamb, pork, chicken and even sturgeon! The most interesting thing is that this soup is prepared differently in all parts of Georgia, but there are ingredients that must be present in every kharcho soup, otherwise it ceases to be one. This, of course, is fragrant greens and, do not believe it, tklapi. Tklapi is a dried tkemali plum puree. Sometimes called "sour lavash" and is prepared not only from tkemal, but also from any plum, blackthorn, dogwood. It is tklapi that gives the dish a piquant, pleasant sour taste, without which Georgians do not perceive kharcho soup as a full-fledged one.

© photo: Sputnik /

Georgian soup "Kharcho"

Chakapuli

If you ask Georgians what spring they associate with, then probably many of them will remember chakapuli. All this is because it is then that you can find fresh, young greens on the shelves and, of course, tarragon, which is simply necessary for this dish. Also, the soup will not work without green, unripe fruits of tkemali or cherry plum and the highlight of the program - lamb.

The meat must be cut into small pieces, placed in a deep pan. Pour water so that it covers the bottom, and simmer over low heat, covering the pan with a lid.

When the meat juice boils away, add chopped onion, salt, wine and continue to simmer. Next, you need to put tkemali or cherry plum in chakapuli and simmer until the fruits turn olive in color. Next comes the greens - the more the better. Both cilantro and parsley are added, they must be chopped finely. We cut the tarragon leaves coarsely, we fall asleep all this in chakapuli. It is necessary to stew the dish until the fruits become soft.

Now you understand why this dish is spring? Be careful, when cooking, there is a risk that all your neighbors will converge on the aroma that tarragon gives off.

Chikhirtma

Chikhirtma is a thick, vegetable-free soup made with rich chicken broth, although lamb is sometimes used as well. The main feature of this soup is the way it is thickened by using cornmeal and chicken eggs.

So, boil the chicken broth and add chopped greens, bay leaf and pepper to the pan half an hour before it is ready. Cut the chicken into pieces. Peel the onion and chop it, then fry in ghee and add to the broth. Boil for 5-10 minutes. In a bowl, beat the egg yolks with the vinegar and pour in the broth in a thin stream, stirring constantly so that the yolks do not curdle. Next, you need to add the chicken to the broth and bring the soup to a boil. Serve topped with chopped cilantro.

Khashi

If the best friends of girls are diamonds, then the best friend of men, and even Georgians, and even with a hangover, is hashi. Hashi is a lifesaver in such situations. Probably, that is why almost the entire male half of Georgia loves this dish.

Fill the beef tripe with water so that it covers it, bring to a boil. After boiling, it is necessary to change the water, and so three times. Put the beef legs and tripe in a saucepan with a volume of at least 15 liters, cover with cold water and reduce the heat so that the water gurgles slightly. Boil 6-8 hours. Remove the cooked meat from the broth, remove from the bones and disassemble into small pieces. Serve the soup with crushed garlic.

© Sputnik / Maria Tsimintia

Together, friends not only drink Khvanchkara, but also eat traditional khashi in the morning

Matsoni soup

Finally, a low-calorie soup that will appeal to those who are indifferent to meat. Matsoni soup is very light and pleasant, and most importantly, it cooks quickly.

Whisk yoghurt and water with a whisk. Next, finely chop the onion and simmer in vegetable oil until golden brown, then pour the yogurt and stir with a whisk. When the soup boils, add 2 tbsp. boiled rice, cover and simmer for 2-3 minutes. At the end, add salt and herbs to the soup. Voila! Summer soup with a slight sourness is ready.

Georgian soups are quite rich and sometimes thick. For their preparation, different types of meat, vegetables and spices are used. Almost every recipe has an acidic base, which adds spice, and such soups are digested better and faster.

Recipe for Georgian soup Chikhirtma

This first dish is prepared very simply and quickly. Among others, it stands out in that the composition of the ingredients practically does not include vegetables, with the exception of onions. A hearty dish will allow you to quickly and permanently satisfy your hunger. Ingredients are for approximately 5 servings.

« Chikhirtma » is prepared from such products: 2.5 liters of water, a whole chicken weighing about 0.5 kg, lemon, onion, 55 ml of oil, 3 tbsp. tablespoons flour, parsley, 0.5 tbsp. spoons of salt and 3 eggs.

• You should start with the chicken, which needs to be washed and cut into portions. Put them in a saucepan, fill with water and put on fire. When the liquid boils, add salt, reduce the heat to a minimum and cook until tender. After that, remove and cool;
• Cut the peeled onion into small cubes, and then fry it in oil until golden brown. After that, transfer it to a plate, and leave the oil;
• Separately, beat the eggs a little and add the juice of half a lemon to them;
• Fry the flour in the remaining oil in the pan until it acquires a pleasant color. Add to it 1 tbsp. broth and beat everything well with a whisk to remove lumps;
• Remove the saucepan from the heat so that the liquid does not boil. Send the onion and diluted flour to the broth. Put everything on the stove and cook for another 5 minutes. Continuing to stir, pour eggs with lemon juice into the soup. Mix everything, boil again and turn off the heat;
• Return to the meat and separate the flesh from the bones. Place a pile of chicken on a plate and pour over the soup. Sprinkle chopped herbs on top and garnish with a slice of lemon.

Recipe for Georgian soup "Chanakhi"

Another option for a hearty dish, which is loved not only in Georgia. Many consider it not a soup, but a second dish. It is served in pots. The taste of the dish largely depends on the meat.

Chanakhi prepared from such a list of products: 425 g lean lamb, 5 potatoes, large eggplant, a couple of onions, 5 tomatoes, 1 tbsp. thick tomato juice, 2 tbsp. spoons of ghee, salt, pepper and parsley.

Step by step cooking instructions:

• Start with lamb, which needs to be washed and cut into fairly large cubes. Sprinkle them with salt and pepper;
• Cut the peeled potatoes into large cubes, and the onion into half rings. Remove the tails from the washed eggplant and cut them along the entire length. Sprinkle the cuts with salt, and put a piece of ghee on each. Leave for a while, and then cut the eggplant into large pieces;
• Take a clay pot and put pieces of meat on the bottom, put potatoes in the next layer, and then eggplants. Sprinkle onion on top, salt and put a whole tomato. Sprinkle with plenty of chopped parsley and salt. It remains only to pour everything with tomato juice;
• Place the pot in a cold oven and cook over medium heat for about 45 minutes. Then, carefully remove a piece of meat and check its readiness. Stirring the soup is not recommended. If necessary, increase the heat treatment time.

Recipe for Georgian chicken kharcho soup

This is the most popular Georgian dish, which has many variations. It is loved not only for its taste and richness, but also for its unsurpassed aroma. Consider a classic recipe using walnuts.

For this dish, you should prepare such a list products: chicken carcass weighing about 500 g, onion, a couple of tomatoes, 55 g chopped walnuts, a bunch of dill and cilantro, and 3 more cloves of garlic, 1 tbsp each. a spoonful of flour and tomato paste, 0.5 tbsp. rice, 2 tbsp. tablespoons of oil, 1 teaspoon of suneli hops, salt and pepper.

Step by step cooking instructions:

• According to this recipe, "Kharcho" is prepared quickly, the main thing is to follow all the rules. Cut the peeled onion into medium-sized cubes. Wash the chicken and divide into portions, and then send them to the pan. Pour water and put on the stove. After boiling, periodically remove the resulting foam. When the broth is clear, add the onion, reduce the heat to a minimum and simmer for an hour;
• To prepare the dressing, you need to dip the tomatoes for a couple of seconds in boiling water so that it is easy to remove the peel. Cut the remaining pulp into small pieces;
• Heat the oil in a frying pan, put the tomatoes and nuts in it. Mix everything well and simmer for 6 minutes. Chop the clean and dried dill and put it in the sauce. Send the garlic passed through the press there. Simmer over low heat for another 5 minutes;
• Rinse rice in running water several times and put it in a frying pan with tomato sauce. Add 2 ladles of broth, stir and simmer covered for 10 minutes. After the time has elapsed, put the contents of the pan into a saucepan with broth. Separately, combine the tomato paste with flour, and then pour everything into the pan. After boiling, add salt and spices. Cook covered for about 7 minutes. Serve hot with chopped cilantro.

Georgian yoghurt soup recipe

This first dish is popular not only in Georgia, but throughout the entire Caucasus. Thick sour soup will surprise you with its original taste. Georgians consider this first dish to be curative. Ingredients are for 4 servings.

For this dish, prepare a list of products: 1 kg of yoghurt and milk, 6 onions, butter, 3 yolks, cilantro, tarragon, dill and sea salt.

Step by step cooking instructions:

• Cut the peeled onion into small cubes and fry it directly in a saucepan in butter for 5 minutes. As a result, the vegetable should become transparent;
• Combine yoghurt and milk, and then mix thoroughly so that there are no lumps. Pour the resulting mixture into a saucepan with onions, add salt and boil over medium heat, remembering to stir. After that, reduce the fire to a minimum and cook for another 8 minutes;
• Turn off the heat, cool slightly, and then, while stirring, carefully pour in the separately beaten yolks. Sprinkle everything on top with herbs.

How to cook "Khashi"?

Georgian cuisine boasts another original first course, which is great for fighting a hangover. This soup should be eaten with caution as it contains garlic.

For this recipe, you should prepare such products: 1 kg beef scars, 0.5 kg beef legs, 200 g white bread, 1 tbsp. milk, garlic, salt and pepper.

Step by step cooking instructions:

• To begin with, it is worth doing the legs, which should be singeed over the fire along with the hooves, and then thoroughly rinsed in running water. You need to clean and prepare for use the scars. Put the offal in different containers, fill them with cold water and leave overnight. Wash and scrub your feet in the morning. The scars also need to be washed, and then cut into small pieces;
• Put the by-products in different pans, fill with water and bring everything to a boil. Immediately after this, drain the liquid, which will get rid of the unpleasant odor;
• Again, fill the offal with cold water and put everything on the minimum fire. Boil until cooked: it will take about 6 hours for the legs, and about 8 hours for the scar. In this case, the liquid will become milky in color. After that, connect the pulp from the legs and scars, and then put it on fire again;
• Divide the bread into pieces and soak it in milk. When the liquid from the offal has completely boiled away, pour the bread with milk into it, and then cook everything for 30 minutes. After the time has elapsed, add water so that its level covers the meat. After boiling, cook on minimum heat for 1.5 hours. Separately serve salt, pepper, chopped garlic and soup.

We have presented to your attention the most famous recipes of Georgian first courses. Be sure to prepare such soups for your family to diversify the diet and surprise your loved ones with an unusual taste.

Almost all dishes of Georgian national cuisine are loved in many countries of the world. The most famous are khachapuri, chicken tapaka, chakhokhbili and the delicious first course kharcho. But Georgian cuisine is famous not only for kharcho soup, there are no less interesting soups that lovers of the contrast of spicy and spicy tastes will not refuse to enjoy.

Georgian soup - general principles of cooking

Kharcho became world-famous Georgian soup. Traditionally, it is cooked on beef tklapi with the addition of rice and walnuts. Sometimes tklapi is replaced with tkemali or tomatoes with lemon juice. Today, kharcho recipes have become more diverse, and for the preparation of this first course, not only beef is used, but also other types of meat, as well as additional ingredients, sauces and spices.

Soup chikhirtma differs significantly from kharcho, but, nevertheless, it is also very tasty and interesting. This first course is prepared on an egg basis from poultry or lamb meat. The soup contains such spices as mint and saffron, but there is no spice beloved by the inhabitants of Georgia - hops-suneli.

Bozartmu also prepared mainly from poultry or lamb. The composition of the soup, in addition to meat, includes ingredients such as onions and tomatoes. Lemon or pomegranate juice gives sourness to the dish.

Khashi- this is a very fatty broth based on beef legs, stomach and other seemingly not appetizing parts of beef, but the soup turns out so tasty and aromatic that it is simply impossible to resist a plate or two. The soup takes a very long time to prepare, but the result is worth all the effort and time spent on the dish.

Unlike many other Georgian soups, shechamandy prepared without meat, vegetables and cereals. This is the first dish based on yoghurt with the addition of eggs and flour dressing.

Matsoni- This is the most popular Georgian fermented milk product, reminiscent of thick caramel cream in its consistency. Matsoni are made from different types of milk. It is not only added to various dishes, but also eaten just like that. A good, properly prepared yoghurt, if you turn over the jar in which this fermented milk product is located, does not flow.

Also, in almost all dishes of Georgian cuisine there are nuts- hazelnuts, hazelnuts, almonds, beechnuts, but mostly walnuts are used. They are put not only in pastries and cold appetizers, but also in sauces, soups, hot main courses.

And, of course, spices, which are used by the inhabitants of Georgia for cooking soups and dishes, are of great importance. Without them, Georgian cuisine would not be as interesting and complete. Most often they use tarragon, cilantro, leek, savory, basil, mint, green onions. They use mostly fresh rather than dried spices to give the dish a brighter spicy flavor.

Hot chili peppers and garlic give the hotness to the dishes. The widespread opinion that all Georgian soups and other dishes are very spicy is erroneous. Hot ingredients are used as an additional, rather than the main component of the dish. In addition, the hotness is weakened by the components often used in dishes - nuts and matsoni.

1. Georgian soup "Chikhirtma from chicken"

Ingredients:

five eggs;

60 ml lemon juice;

20 ml of olive oil;

100 grams of cornmeal;

10 grams of coriander and cinnamon;

Fresh mint leaves.

Cooking method:

1. Boil a rich broth from a thoroughly washed chicken.

2. Take out the chicken, separate the bones from the meat, remove the skin. Cut into medium sized pieces.

3. Strain the cooled broth into two containers. Two thirds in the first container, one third in the second.

4. In the first, thicken the flour, and in the second, put the eggs beaten with a whisk and lemon juice mixed with olive oil.

5. First pour the mixture of chicken broth and cornmeal into the pan, then the mass of eggs.

6. Bring chikhirtma to a boil, salt and pepper, turn off the heat.

7. Put a few pieces of meat in portioned plates, pour in fragrant broth, season with cinnamon and coriander, garnish with mint leaves.

2. Georgian soup from matsoni “Shechamandy”

Ingredients:

A liter of milk;

A kilogram of matsoni;

Half a pack of butter;

Three egg yolks;

Six medium bulbs;

Tarragon leaves;

Cooking method:

Peel the whole onion and finely chop.

Put in a saucepan, put butter in the same place, simmer until transparent. Be sure to constantly stir the ingredients so that nothing burns. The smell of burning will spoil the taste of the dish.

In another saucepan, thoroughly mix the yoghurt with milk. There should not be a single lump left, the mass should be homogeneous.

Pour the matsoni into the saucepan to the onion, salt. While stirring, bring the soup to a boil. Simmer on the quietest fire for ten minutes.

Remove the stewpan from the fire, when the shechamandy cools down a little, add the yolks.

Sprinkle ready-made Georgian soup with fresh herbs in the desired amount. The more greens, the brighter and more aromatic the soup will come out.

3. Georgian soup "Kharcho"

Ingredients:

Half a kilo of beef tenderloin;

50 grams of rice;

Bulb;

30 ml of vegetable oil;

60 grams of tkemali;

50 grams of tomato puree;

Three cloves of garlic;

fresh cilantro;

Half a chili;

1.3 liters of water;

10 grams of spicy adjika;

Black pepper;

Khmeli-suneli;

ground cloves;

Cooking method:

1. Cut the beef tenderloin into small pieces, boil until tender.

2. Chop the onion into small cubes, mix with black pepper.

3. Finely chop the garlic and cilantro, mix.

4. Rinse rice.

5. Pass the peppered onion in vegetable oil until soft, add tomato paste, keep on low heat, stirring, for about five more minutes.

6. In a boiling broth with ready-made meat, put the grits, onion sauteed in tomato, salt.

7. As soon as the rice is ready, add adjika, garlic mixed with herbs, hot pepper, cut into thin rings, into the soup.

8. Add cinnamon, cloves, suneli hops and tkemali sauce.

9. Before serving, simmer the Georgian soup for another five to ten minutes.

4. Thick Georgian soup "Mingrelian Kharcho"

Ingredients:

A kilogram of steam veal;

120-150 grams of peeled nuts;

Three medium bulbs;

Large bunch of cilantro;

250 grams of Megrelian adjika;

30 grams of tomato paste;

Saffron, salt, suneli hops, black pepper, coriander;

100 ml dry white wine;

50 grams of butter.

Cooking method:

Veal can be replaced with beef, then the cooking time of meat will increase by about an hour.

1. Rinse the meat and cut into cubes of three to four centimeters.

2. Fry in butter until golden brown for five minutes.

3. Add chopped onion, 100 ml water, wine, salt and pepper. Simmer after boiling for 30 minutes.

4. Grind the nuts in a mortar. Of course, you can speed up the process and grind them in a meat grinder, but it is the nuts crushed in a mortar that retain all their oiliness and, accordingly, the aroma and taste.

5. Pour nuts, finely chopped cilantro, coriander, saffron, suneli hops into the finished meat.

6. Add adjika and tomato paste.

7. Stew all the components of the thick Georgian soup for another twenty to thirty minutes.

5. Georgian soup "Bozartma from chicken"

Ingredients:

Three tomatoes;

A bunch of cilantro;

A bunch of parsley;

Several sprigs of dill;

Juice of half a lemon;

Half a kilo of onions;

Salt pepper;

Mint leaves.

Cooking method:

1. Put the chicken, cut into portions, into the pan, pour a small amount of water - half a glass is enough, maybe a little more. Simmer until meat is cooked.

2. Remove the chicken and pour the juice into a small frying pan.

3. Simmer finely chopped onion in the juice extracted from the chicken until transparent.

4. Mix onion with chicken, pour in a couple of liters of water, boil for ten minutes.

5. Add chopped greens, all spices to taste, simmer for several minutes.

6. Serve Georgian soup bozartma, garnished with mint leaves.

6. Georgian soup "Khashi"

Ingredients:

A kilogram of beef scars;

Half a kilo of beef leg;

200 grams of white bread;

Salt pepper;

200 ml of milk;

Cooking method:

1. First singe the beef legs, then rinse thoroughly. Clean up scars.

2. Soak the meat ingredients overnight in cold water in different containers.

3. In the morning, rinse everything thoroughly again, cut the scars into small pieces.

4. Put the meat separately in the same pots, pour water.

5. Bring to a boil, drain the water, pour in a new one.

6. Cook until fully cooked, for scars it will take at least eight hours, for a beef leg - six. The broth in which the stomach was boiled should acquire a milky white color.

7. Remove the leg, mix both broths together with pieces of beef tripe in one saucepan, put to cook on a slow fire.

8. Cut the bread into pieces, pour milk over it.

9. As soon as the broth in the pan has evaporated by half, add the softened bread.

10. Pour a little boiling water, the meat should be completely covered with liquid, set the quietest fire, simmer the soup for about an hour and a half.

11. Before serving, khashi is sprinkled with salt and pepper, seasoned with chopped garlic.

7. Georgian soup "Solyanka"

Ingredients:

Half a kilo of beef;

A glass of dry red wine;

Three bulbs;

20 grams of flour;

50 grams of butter;

Half a kilo of tomatoes;

Chilli;

Three cloves of garlic;

Two bell peppers;

Parsley;

Basil;

Cooking method:

Cut the beef, put it in a saucepan with butter, lightly fry.

After five minutes, chop the onion and pepper, put them on the meat, pour everything with wine.

Cut blanched tomatoes into small pieces. Add them to the ingredients in the saucepan.

Put crushed garlic and chopped chili there.

Simmer for about an hour and a half. The meat should become soft and tender, and the tomatoes should thicken to a thick puree.

In the finished Georgian hodgepodge, add chopped greens to taste and lemons, cut into slices.

8. Georgian soup "Tatariahni"

Ingredients:

A kilogram of fatty beef;

Four carrots;

Two onions;

Three to four stalks of celery;

A few roots of parsley;

Lavrushka;

Dill and parsley greens;

A pod of chili pepper.

Cooking method:

The soup takes approximately two hours to prepare.

1. Put the beef cut into pieces in a saucepan, pour three liters of water.

2. After boiling, removing the foam, the broth should be salted.

3. After thirty minutes of cooking, add the washed parsley roots to the soup.

4. An hour later, sliced ​​\u200b\u200bcarrots and sautéed onions.

5. An hour and a half later, celery, diced.

6. Ten to fifteen minutes before being ready, throw bay leaves and chopped chili peppers into the soup.

7. Serve sprinkled with chopped garlic and herbs.

In fact, preparing Georgian soup is not so difficult, the main thing is to purchase the components necessary for the dish and follow the instructions clearly. Diversify your diet by adding amazing Georgian dishes to your menu. Bon appetit.