How to prepare tsakhton at home? Thick sour cream with a high percentage of fat content, so that it does not spread, or matsoni is mixed with hot ingredients (pepper, garlic) to taste, and chopped cilantro, dill, green basil or parsley are added for flavor. This mixture improves/complements meat, fish steaks and kebabs, vegetable and cereal dishes, flatbreads and pasta. In addition, homemade Tsakhton sauce is appropriate both in a separate gravy boat and as a dressing for salads and pasta snacks.

If you have hot peppers growing in your garden or indoor container, pick the young pods while they are still green, put them in boiling water along with the leaves and blanch them for a few minutes - this way reduces the pungency of the vegetable. After scalding, chop and prepare Tsakhton sauce from hot pepper leaves immediately for the next feast, or marinate in large quantities with vinegar, roll into sterile jars and store Tsakhton for the winter along with other similar preparations. Here I remember canned sorrel for green borscht and grape leaves for dolma.

For those who are deprived of growing peppers, but rich in dried alternatives, I advise you to pay attention to the incredibly simple and beneficial recipe for Tsakhton sauce. One condition - forget about mayonnaise.

Cooking time: 10 minutes / Number of servings: 2-3

Ingredients

• sour cream 25% 250-300 g
• garlic 1-2 teeth.
• greens 1/2 bunch
• walnuts 50 g
• hot pepper, salt to taste

Preparation

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The sequence of adding products is arbitrary, change the steps of the recipe at your discretion. It is important to take a sample at the end, season it correctly, and find a balance of tenderness and spiciness. Additionally, you can add capers, thyme, and pickled pickles that have a specific aroma. I repeat, walnuts support the theme of Caucasian cuisine, appropriately enrich them, but are often not present in the Tsakhton sauce recipe. If you plan to add a nutty note, crush the kernels to the desired size and, to maximize the aroma, be sure to dry them in a hot frying pan or in the oven for a couple of minutes.



They do without nuts, but garlic and hot peppers cannot be replaced or excluded. Remove the husks and press the garlic cloves through a press. It is also easy to chop with a knife, leaving fragments that are more palpable to the teeth. One or two large cloves are enough for the wave.



Wash the fresh herbs in cold water in advance and ideally dry them on a cloth/paper towel. We cut off the hard stems and chop the tender branches. The younger the dill or other greens, the better. Adjust the dosage to suit yourself, but don’t skimp. In place of only dill, prefabricated bunches are good.



Fans of fiery dishes can take chili pods, steamed or fresh, with or without seeds, chop with a knife or in a blender until fine crumbs and juice formation. The released juice will slightly color the dressing. Green ones turn greenish, red ones turn reddish, yellow ones turn a little golden, but less than turmeric.

With peppers we act intuitively, focusing on personal preferences. Here the degree of spiciness can be reduced to moderate and only the appetizing smell of pepper can be left. Pound large sea salt crystals with black peppercorns at once, sprinkle with ground red pepper and taste. Find your own best seasoning mix.



We combine all the cuttings and spices in one bowl, add thick and high-quality sour cream or another unsweetened fermented milk product of a similar consistency.



Mix quickly in a circle so that all additives are evenly distributed inside the sour cream. Let's try and evaluate. If necessary, increase the dosage of salt, pepper or garlic. All!

We immediately bring the freshly prepared Tsakhton sauce to the table (at least, keep it covered on the refrigerator shelf until serving) and eat it the same day. We prepare tsakhton salad with vegetables, serve meat (beef) in tsakhton, and some bread. Bon appetit.

Winter peppers are one of the perfect ways to make this delicious vegetable last longer, or even make it into a dish you can enjoy all year round.

Ingredients:

• Bell pepper 1 kg;
• Salt 1 tbsp. l.;
• Sugar 2 tbsp. l.;
• Vinegar 9% 50 ml
• Peppercorns 1 tbsp. l.;
• Garlic 2 cloves;
• French mustard grains 1 tbsp. l.;
• Sunflower oil 50 ml

How to prepare “Baked peppers for the winter”:

1. Bell peppers are washed, dried, wrapped in foil and baked at maximum temperature for 30-35 minutes.
2. Place the hot pepper in a bag or airtight container and let it sweat and cool thoroughly.
3. Remove the seeds from the pepper.
4. Cut the roasted pepper fillets into strips.
5. For the marinade, mix salt, sugar, bell pepper, yellow and red mustard seeds, pour in a glass of water and boil until the crystals dissolve.
6. Add pickled chopped fresh garlic, vinegar and aromatic sunflower oil, bring the marinade to a boil and immediately remove from the plate.
7. Pour the hot marinade over the baked peppers and apply it to sterile jars, sealing the jars tightly. Keep refrigerated before serving.
8. Baked peppers can be served as an appetizer on bruschettas and sandwiches, added to winter salads and seasoned in soups and borscht.

How to salt hot peppers for the winter in Armenian style

For the dish you need:

• green hot pepper - 1 kg;
• clean water - 1 l;
• salt - 8 tbsp. l.

Now you can start creating the blank.

The step by step process will look like this:

1. Wash the pepper, remove inedible parts: tail and seeds. Then make a longitudinal cut about 2 cm in the vegetable.
2. The finished peppers are placed in a small basin or deep pan.
3. Place the saline solution in a separate container. To do this, boil water and dissolve some salt in it.
4. The resulting composition must be poured out. It is important that the brine is hot.
5. Place a weight on the vegetable. This is necessary so that they are completely covered with saline liquid.
6. Cover the container with the preparation with a clean cloth and leave to salt at room temperature for 72 hours.
7. After 3 days, you need to drain the pool and prepare a new one. Do this in the same way as the first one: dissolve 8 tbsp in 1 liter of water. l. salt. After preparing the brine, the vegetables are curdled with fresh liquid.
8. There should be a gap in this form for another 5 days. Then you need to drain the old cucumber and transfer the vegetables into sterilized jars.
9. Freshly prepared brine is poured into jars and closed for the winter.

• Green pepper - 1 kg;
• Water - 1 l;
• Salt - 8 tbsp. l.

Preparation:

1. Wash the pepper; the tail and inside do not need to be cleaned. Then, make a 2 cm cut along the bottom. Place the vegetables in a bowl or pan.
2. Prepare the brine in a separate container. To do this, boil water and dissolve salt in it.
3. Pour hot brine over pepper. Top with a flat plate or lid and some weight. Vegetables should be completely submerged in liquid. A bowl of peppers covered with a towel is left to salt at room temperature. Vegetables are soaked in brine for 3 days.
4. After this, fresh brine is obtained in the manner described above. The liquid is drained. Then the pepper is filled with fresh brine. Thus, we soak the vegetables for another 5 days. Then change the brine again.
5. Place the peppers in clean jars and pour in freshly prepared liquid. Hot pepper is ready!

It is believed that this method of pickling preserves all the beneficial substances in the vegetable. This pepper is not only very tasty, but also healthy. It improves the digestive system and has a positive effect on appetite.

To prepare you need:

• 2 liters of tomato juice;
• 4 kg bell pepper;
• 1 glass of vegetable oil;
• 1 cup of sugar;
• 50 g salt;
• 1 glass of vinegar.

Preparation:

1. First you need to prepare all the products for sunset in a tomato. Wash the pepper, cut in half or into 4 pieces, but if larger sizes can be cut into 6 pieces. We need to weigh in a clean state, we need 2 kg for cooking.
2. Add the remaining ingredients to the tomato juice and boil.
3. Pour it over the bell peppers, then you can roll them into sterilized jars, since our stock can get cold, you can put it in the refrigerator or store it in the basement.

Cooked peppers in tomato juice is a very tasty and popular canned salad for the winter. And to prepare such a dish, the color of the vegetables does not matter.

• sweet pepper - 3 kg;
• sugar - 1 glass;
• salt - 1 heaped tablespoon;
• vinegar 6% - 1 glass;
• vegetable oil - 1 cup;
• peppercorns;
• bay leaf - 3 pcs.;
• water - 1 liter.

How to prepare pickled peppers for the winter:

1. First, we need to wash the pepper well and clear it of the seeds inside and cut them into pieces according to the height of the fruit. Slices can be any width.
2. You don’t have to cut it, just roll it up whole, but it’s easier to work with smaller slices. Try closing it like that and then decide how comfortable it is for you.
3. Now take a slightly larger saucepan and pour water into it. You need to add everything for the marinade to the water, that is, you need to add salt, sugar, vinegar, vegetable oil, bay leaf, bell pepper.
4. While the marinade is simmering, you will need to think about sterilizing the jars.
5. The marinade began to boil. Take our pepper and put it in the marinade. You need to simmer for 3-5 minutes and that's it.
6. Place the processed peppers tightly in a jar and fill with marinade. We carry out this procedure until the pepper or marinade runs out.
7. Filled jars should be rolled up with clean lids and wrapped until cooled. Store in a cool place.

Ingredients:

• cabbage - 1 pc. (large);
• sweet pepper - 5 pieces;
• carrots - 6 pieces;
• horseradish - 1 leaf;
• bay leaf - 2-3 pcs.;
• dill - a pair of branches;
• salt - 3 tablespoons;
• black pepper - 3-4 peas.

Preparation:

1. Washed vegetables need to be grated into strips. Place the cabbage in a sterilized jar with the peppers, horseradish and bay leaf. Top carrots with bell pepper. Continue layering until the jar is full.
2. The layers must be thoroughly compacted. Place a weight on the cabbage. The workpiece should remain in a warm place for five days.
3. Every day, if bubbles form, you need to pierce the cabbage.
4. When the gas stops being released, you can send the workpiece to the basement.

Ingredients:

• zucchini - 4 pcs.;
• bell pepper - 4 pcs.;
• garlic - 1 head;
• spices - to taste;
• vinegar 9% - 1 tsp;
• parsley - 1 bunch.

Vegetables and herbs prepared in advance are cleaned. Rinse under running water. The ends of the zucchini are cut off on both sides. We cut small pieces. Cut the pepper in half, remove the seeds, and cut into plates. An umbrella of parsley and a few pieces of garlic are placed at the bottom of the container. Then pack the vegetables tightly. It is recommended to add half a pepper pod for piquancy.

Preparation:

1. Once the vegetables are in place, carefully pour into the boiling water. Close the lid. Leave for 15 minutes (before cooling). Before placing vegetables, do not forget to sterilize the lids and jars.
2. In a separate container we pour salt, sugar, pepper, cloves. Here, carefully drain the water from the jars.
3. Boil the brine. Once the marinade is boiling, we add vinegar to each jar. Fill the vegetables with the hot marinade.
4. Close the lids tightly. We turn jars upside down. After cooling, we store it in a cool place.

Georgian hot pepper for the winter

Sharp light is considered one of the main ingredients of national Georgian cuisine. Preserving a burning vegetable in Georgian begins with the preparation of the following recipe components:

• 2 ½ kg hot pepper;
• 150 g garlic;
• a glass of clarified butter;
• 500 g white vinegar;
• 50 g fresh parsley;
• sugar (can be replaced with honey) - 3 large spoons;
• 100 g celery root;
• spices, salt to taste.

Preparing a spicy dish begins with preparing the main ingredient: it is washed well and cut out on one side.

Preparation:

1. Vinegar, sugar and salt are mixed with oil in an enamel container and brought to a boil.
2. Half the pepper is distributed in the boiling marinade, boiled for 7 minutes, after which the second half of the ingredient is boiled.
3. Chop the celery, garlic and parsley, add to the peppers and pour the cooled marinade over them. Store in the refrigerator for 24 hours.
4. The marinade is drained and the vegetable is transferred to sterile containers. They let the marinade boil again and pour in the pepper. After this, the dish should be rolled up.

Freeze peppers for the winter

Wash and dry bell pepper pods of different colors. Remove stems and seeds from peppers. Cut the pods into quarters and cut into strips or strips. Place the cooked bell peppers in plastic bags, squeeze out the air and tie them well.

Which pepper do you think is the healthiest?

FrozenPrepared (salted, baked, etc.)

Tsakhton is an Ossetian hot pepper sauce. There are many variations of this seasoning. You need to make a preparation, and before serving, mix the same amount of tsakhton and sour cream and serve separately or fill salads.

The workpiece is made as follows:

1. It is necessary to take young green peppers no more than 5 cm long and green young leaves from the bush. Tails, seeds and stems to remove.
2. Everything is crushed with the same amount of shelled walnuts.
3. A little salt, leave for 15 minutes, then squeeze the juice.
4. Add water to the mixture and cook for 5 minutes after boiling. Cool, squeeze and boil again. Squeeze a third time.
5. Pack tightly in a jar and store in the refrigerator.

When eating, take 2 tablespoons of tsakhton and add as much good sour cream. Tsakhton, in addition, is an excellent addition to khinkali and dumplings.

Ingredients:

• 3 kg of green bell pepper;
• bitter chili;
• 1.7 liters of filtered water;
• 1 tbsp. natural vinegar;
• 1 tbsp. vegetable oil;
• 1 tbsp. Sahara
• 2 tbsp. l. table salt.

Cooking method:

1. The peppers choose the same size, wash and remove the tails, but not completely, but so that they can be picked up with your fingers.
2. Boil water and rinse the peppers in batches for 5-7 minutes. Remove the pepper from the cake and place it in a sieve to make a glass liquid.
3. Place peppers in sterilized jars and add hot pepper half to each.
4. Bring the remaining blanching water to a boil, pour into the vegetable oil, add salt and sugar. Stir and pour in the vinegar and boil.
5. Pour it over the peppers. Cover the jars with lids and sterilize the jars for 8-10 minutes. Roll up and wrap.

Ingredients:

• ripe red pepper - 2 kg;
• sugar - 0.5 cups;
• salt, spices, black peppercorns - to taste;
• onion - 1 kg;
• vinegar 9% - 0.5 cups;
• sunflower oil - 1 cup.

Preparation:

1. Cut the pepper and clean the seeds thoroughly.
2. Peel the onion and cut into small cubes, and then grind the pepper using a meat grinder.
3. Place the resulting mixture of vegetables in a saucepan, add sugar, salt, add oil and vinegar. Mix well, wait until it boils and cook for about 25-30 minutes over the lowest possible heat.
4. The caviar is still hot, placed in jars, and sterilized for 20 minutes in a water bath. Then roll them up, put a lid on them, cover them with something warm and leave them until they cool completely.

Ingredients:

• Chili pepper - 350 grams;
• Cilantro - 3 pcs.;
• Dill - 3 pcs.;
• Mint - 1 pc.;
• Garlic - 1 tooth.
• Salt - 1 teaspoon;
• Sugar - 2 teaspoons;
• Coriander - 2 teaspoons;
• Bay leaf - 2-3 pcs.;
• Peppercorns - 5-6 pieces;
• Allspice - 2-3 pcs.;
• Cloves - 1-2 pcs.;
• Wine vinegar - 1 teaspoon

First you need to prepare the ingredients. Leaves are plucked from sprigs of greenery - mint, cilantro and dill. We will use them for the marinade; the stems can be discarded. Garlic does not peel. Peppers are washed in cold water. Punch a hole at the base with a knife.

Preparation:

1. Now put the pepper in a pot of water. Boil water, covered, for 5 minutes. We are draining the water. We repeat the procedure 4 more times.
2. Let's make the marinade. We add allspice, pepper, bay leaf, coriander, garlic, cloves, salt, sugar and grape vinegar to the water. Boil the marinade for 3 minutes, after which we let it cool, covered, for 15 minutes.
3. We place the peppers and garlic in sterilized jars and fill the jars with marinade.
4. The jars are rolled up and wrapped until cooled.

For 2 liter jars you will need:

• Tomatoes - 4 pcs.;
• Cucumbers - 4 pcs.;
• Bell pepper - 2 pcs.;
• Onions - 2 pcs.;
• Vegetable oil - 2 tbsp. l.;
• Vinegar essence - 2 tbsp. l.;
• Allspice - 1 tsp.

Marinade for 1 liter of water:

• sugar - 6 tbsp. l.:
• salt - 2.5 tbsp. l.

Cooking method:

1. Let's start by washing all the vegetables, drying them with a towel, and peeling them. Then cut the onion into rings, cut the cucumbers and tomatoes into slices. If the cucumbers and tomatoes are large, each circle can be cut in half. Also cut the bell pepper into rings.
2. Pour peppercorns into two-liter jars (pre-sterilized) - half a teaspoon into each. Then add a layer of vegetables. It doesn't matter what order they are in - make it to your taste. Place vegetables tightly, but do not squeeze.
3. Now let's move on to preparing the marinade. Do it this way: add sugar and salt to a pan of water set on fire, mix well so that all the crystals dissolve. We bring the liquid to a boil.
4. When the marinade is boiling, pour it into the jars not to the very top. Cover the jars with bottles and set them to sterilize (after boiling water for 10-15 minutes).
5. After time has passed, we take out the jars and pour 1 tsp into each jar. acetic acid and 1 tbsp. l. vegetable oil. We roll the jars with lids, turn them over and cover them with a blanket until they cool completely.

Products for cucumbers with sweet peppers:

• 5 kg cucumbers,
• 1 kg sweet pepper,
• 200 g horseradish root,
• 3 dill umbrellas,
• 9 currant leaves,
• 9 cherry leaves,
• 3 oak leaves,
• 1 cup of sugar,
• 0.5 cups salt,
• 9 peppers,
• 9 bay leaves,
• 400 ml vinegar (9%).

Preparation:

1. To prepare cucumbers with sweet peppers, you need to soak them in cold water for 3 hours.
2. Cut the peppers for the cucumbers into rings.
3. Place herbs and spices at the bottom of the jar.
4. Trim the ends of the cucumbers and place the cucumbers in three three-liter jars, alternating the cucumbers with peppers and horseradish.
5. Pour boiling water over the cucumbers, cover with sterile lids and leave for 10 minutes.
6. After 10 minutes, pour all the water from the jar into the pan, add salt and sugar, bring to a boil and pour in the vinegar.
7. Jars of cucumbers are filled with boiling marinade and the jars are immediately sealed with sterilized lids.

Bon appetit!

For any meat, including ski, you need tsakhton. This is a very thick and spicy sauce based on homemade sour cream.

“In Ossetian cuisine, if we want to get its real taste, it is important that all the products taste like home. If it’s sour cream, then it’s the best, if it’s cheese, then it’s only fresh, Ossetian.”

For tsakhton you need pickled hot peppers along with leaves. It is harvested in Ossetia in the fall, leaves and fruits.

Pickled leaves should be sorted out with your hands to avoid any hard parts of the stems. Then chop coarsely. Add sour cream. In principle, they can also be prepared with homemade kefir. This is also a tasty option.

Then add salt to taste, depending on how salty the pickled base pepper is. Add black pepper for flavor. And finally, the final touch: very hot red pepper, crush it into dust with your palms, adding it to the dish.
Chef of the Torne teahouse Yuri Weiss

Ossetian pie with cheese and green onions (KHADINDZJYN)

Compound:
Wheat flour 300 gr.
Soda 0.5 gr.
Kefir 400 gr.
Sugar 5 gr.
Margarine 30 gr.
Green onion 200 gr.
Fresh cheese 500 gr.
Salt

Carefully sift the wheat flour and pour it onto the table in a heap, making a hole in the middle

Add kefir, softened margarine, salt, soda or yeast, sugar to the well and knead the soft dough well.

Cover the dough with a napkin and place it in a warm place for 2 - 3 hours (for yeast dough) or for 30 - 40 minutes (for unleavened dough) to mature it

Divide the finished dough into 2 parts. Roll into flat cakes 0.5-1 cm thick

Cooking minced meat
Sort out the green onion feathers from limp and dry feathers, rinse under running...

Pie with fruit filling

At the Ossetian holiday, you will certainly see cakes and pastries, and next to them, with the air of the owner of the feast, will be placed the “Barkad” butter pie, symbolizing abundance. The filling for it can be fruits, nuts, kada - flour fried until golden brown with sugar, melted butter and walnuts or, as in this recipe, sweet jam.

Start cooking 4 hours before serving

For the test:
4 cups flour 10 tbsp. l. sugar 7 yolks
100 ml milk
5 tbsp. l. honey
1 tsp. vanilla sugar
6 tbsp. l. butter
3 tbsp. l. vegetable oil
20 g fresh yeast
50 g raisins
1/2 tsp. salt
1 egg for brushing

For filling:
300 g apricot jam
100 g shelled walnuts

For flour...

Churek

Corn appeared in Ossetia quite recently, just a couple of centuries ago, but the local climate and soil suited it so well that it not only took root, but also began producing unprecedented harvests there. Nutritious and well-tolerant of winter cold, corn has become the main local agricultural crop and a full-fledged mistress of the Ossetian table.

500 g finely ground white corn flour
400 ml serum
150 ml good drinking water
salt
fresh cheese, milk or kefir for serving

4 servings
Preparation: 15 min
Preparation: 20 min.

1 Boil drinking water and lightly salt it. Sift the flour, pour in salted boiling water and mix thoroughly.
2. Add whey and stir until...

This pie is prepared in the summer, when beet tops are growing in full swing in the gardens. The younger the beet leaves, the more tender the filling is. Now, by the way, if you have a good supermarket nearby, you can make such a pie in winter: you just need to replace the tops with chard leaves, which are sold in bags all year round.

300 g flour
100 ml milk
100 ml good drinking water
30 g butter
10 g fresh yeast
1 tsp. Sahara
salt

For filling:
350 g beet leaves
200 g fresh cheese
100 g green onions
1.5 tbsp. l. ghee
50 g sour cream, as needed

1 pie for 4-6 servings
Preparation: 1 hour 15 minutes...

STEWED GOOSE WITH POTATOES / Ossetian cuisine

Many people prepare poultry stew with potatoes using chicken meat. It is believed that chicken is not so tough. Chicken meat is dietary, and the cooking process does not take much time. This may be true... But you haven’t tried cooking this goose dish yet! If you want to discover a new taste and aroma of your usual dish - stewed poultry with potatoes, then this recipe is just for you!

Goose 800 gr.
Fat 100 gr.
Potatoes 500 gr.
Tomatoes 150 gr.
Water 150 gr.
Greens 15 gr.
Peppercorns
Bay leaf
Salt

Clean and rinse the goose carcass under running cold water. Chop into portions. Salt and pepper

Heat up a cast iron cauldron with a flat bottom or...

CHICKEN WITH SOUR CREAM SAUCE (KARCHI LIVZHE EKHSYRY SERTIME) / Ossetian cuisine

Compound:
Chicken, chicken (or any other meat) 1 pc.
Vegetable oil
Rice 2 tbsp. spoons
Onions 4-6 heads
Ground cumin 0.5 teaspoon
Sweet carrots 1 pc.
Garlic 1 clove
Turmeric seasoning
Salt
Pepper

Cooking technology

First, prepare the carcasses. They need to be cleaned and washed. Let's get rid of small bones, film and tendons

Boil the chicken or chicken in a small amount of water (so that the water just covers). During this time, peel the potatoes

Remove the chicken from the broth and add potatoes and uncut garlic.

Cook the chicken (there should be very little broth left)

Now cut the chicken into pieces, put it in the broth with potatoes and let it boil

Sauté in a frying pan...

Sauce “Tsakhton” (Ossetian cuisine)

Compound:
250 gr. 20-30% sour cream
greens (parsley, dill, cilantro)
1 clove of garlic
salt
ground black pepper
ground red pepper.

Preparation:
This recipe is taken from Ossetian cuisine. There are several options for preparing this sauce. Here is one of them:
Wash the greens and chop finely. Pass the garlic through a garlic press. Mix sour cream, herbs and garlic. Salt the sauce, add black and red pepper to taste.
“Tsakhton” is served with lean meat, such as beef.

Dough for Ossetian kefir pies

Ingredients:
Vegetable oil - 3 tbsp.
Kefir - 500 ml
Yeast - 1 tsp. dry
Wheat flour - 500 g
Salt - 0.5 tsp.

Preparation:
1. Kefir must be heated to 35-40 degrees. Sift flour with salt to enrich it with oxygen. Mix kefir with yeast and 2 tbsp. flour, leave for 15 minutes.
2. Pour the dough (kefir with yeast) into the flour and knead the dough. It should be slightly sticky (but not too much), add more flour if necessary. At the very end, add vegetable oil - the dough will become elastic and soft. Remove the dough, cover with a clean towel, and leave in a warm place for 1 hour.
3. The dough has risen (it will no longer be so sticky, because flour tends to swell...

Thick "white" chicken soup in sour cream "Suran"

Traditional Ossetian dish. Very simple, affordable, and most importantly - TASTY!!! Suitable for both everyday and holiday tables. The good thing is that it can pass for both the first and second course at the same time :) and you don’t have to fuss with it for a long time. Most of the ingredients are always on hand. Try another version of the chicken dish for a change, you won’t regret it!

Chicken - 600 g
Potatoes - 400 g
Onions - 3 pcs.
Sour cream - 300 g
Garlic - 3 teeth.
Dill (fresh sprigs) - 4 pcs.
Thyme (dried, aromatic. We buy it at the market from Uzbek (or Azerbaijani) comrades.) - 1 tsp.
Salt (to taste)
Wheat flour (if necessary, for thickness) - 2 tbsp. l.

Is it a soup or a sauce or a main course...

"Kartofgin" - Ossetian potato pie

INGREDIENTS

For filling
3-4 medium potatoes
100 g pickled cheese
2 tbsp. l. sour cream
140 g butter
a little thyme or marjoram, optional
salt
butter for greasing

For the test
300 g flour
80 ml milk
30 g butter
6 g compressed yeast
0.5 tsp. Sahara

COOKING METHOD

Step 1
Knead the dough. Melt the butter and cool to room temperature. Stir yeast in 120 ml of drinking water, stir sugar in milk. Sift the flour and salt into a bowl, make a well in the middle, and pour in both liquids. Add melted butter. Knead soft dough. Transfer to a clean bowl, cover with cling film and leave to ferment for 1.5-2 hours, until...

Lyvzha soup with beef

Lyvzha is a traditional Ossetian dish. Contains many nutrients and vitamins, especially if prepared from homemade products, as was customary in the old days. But even store-bought ones can turn out very tasty. Again, you can adjust the degree of thickness at your discretion by adding a little more or a little less water. And yet, soups in the Caucasus are something between the first and second courses. They are usually made thick using a large amount of ingredients and a small amount of water. The spices will give their flavor to the broth, and as a result you will get a very satisfying, tasty and healthy dish - something between a soup and a meat stew. Try it!

Beef (Can also be prepared from...

Kartofdzhyn, Ossetian potato pie

INGREDIENTS
yeast dough:
flour - 300 g
milk - 100 ml
drinking water - 100 ml
butter - 30 g
fresh yeast - 10 g
sugar - 1 tsp.
salt

Small potatoes - 4 pcs.
Adyghe cheese - 100 g
sour cream or whole milk - 2 tbsp. l.
butter or ghee - 40 g
thyme (optional) - a little
salt

For lubrication:
butter

COOKING METHOD

To make the filling, wash the potatoes with a brush, place in a saucepan, cover with boiling water and cook until tender, about 25 minutes. Then drain the water, peel the potatoes and mash until smooth. Separately, mash the fresh cheese and put it in the potatoes, add milk or sour cream, add salt and mix...

Barkad, Ossetian fruit pie

INGREDIENTS
flour - 4 cups
sugar - 10 tbsp. l.
egg (yolk) - 7 pcs.
egg - 1 pc.
milk - 100 ml
honey - 5 tbsp. l.
vanilla sugar - 1 tbsp. l.
butter - 6 tbsp. l.
vegetable oil - 3 tbsp. l.
fresh yeast - 20 g
raisins - 50 g
salt - 0.5 tsp.

For flour crumbs:
butter - 50 g
sugar - 70 g
flour - 150 g

For filling:
apricot jam - 300 g
peeled walnuts - 100 g

COOKING METHOD
In a large bowl of warm milk, yeast and 1 cup of sifted flour, knead the dough. Cover and leave to rise at 28–30°C for 30 minutes. Add all other dough ingredients to the dough, except butter and flour.

Melt the butter. Gradually add the remaining...

Ossetian pie made from beet leaves and fresh cheese

INGREDIENTS
flour - 300 g
milk - 100 ml
drinking water - 100 ml
butter - 30 g
fresh yeast - 10 g
sugar - 1 tsp.
salt
butter for lubrication

For filling:
sour cream, if necessary - 50 g
green onions - 100 g
ghee - 1.5 tbsp. l.
salt, black and red hot pepper
beet leaves - 350 g
fresh cheese - 200 g

COOKING METHOD
For the dough, add warm drinking water, yeast and sugar to lukewarm milk and stir. Sift the flour into a mound, make a well in the middle, and pour in the resulting liquid. Add melted and cooled butter. Add salt and knead into a soft dough. Place in a warm place, cover and leave to rise for 40–50 minutes.

For the filling of the tops...

Ossetian pie with suluguni and potatoes, with suluguni, egg and green onions, with suluguni and spinach

Ingredients
kefir 230 milliliters
milk 150 milliliters
sour cream 30 grams
fresh yeast 25 grams
sugar10 grams
flour600 grams
potato
suluguni cheese250 grams
salt
mixture of 5 peppers
butter

COOKING METHOD
Let's prepare the dough (serving for three pies). Mix kefir, milk, sour cream and fresh yeast with a whisk. Add sugar, mix and sift flour into a bowl. Start kneading with a spatula. If the dough turns out to be too dry, add a little milk or kefir; the dough should not be very dense.

Place the dough on the table, sprinkle with salt and continue kneading. After 10-15 minutes, place the dough under cling film and leave it in a bowl to proof for...

Ossetian pies

INGREDIENTS
5 potatoes
600 g cheese
butter for greasing
sugar – 1 tsp.
1.5 tbsp. l. vegetable oil
water – 100 ml
250 ml kefir
7 g yeast
egg – 1 pc.
flour – 500 g

COOKING METHOD
1. Sift the flour. Mix half with yeast, sugar and kefir. Stir, cover and leave for 1 hour. Add the remaining flour, water, vegetable oil and egg. Knead the dough, divide it into 3 parts, roll each part into a ball. Cover and let stand for another 30 minutes. 2. Peel the potatoes, boil until tender without adding salt, crush into puree. Cut the cheese into small pieces and grind in a blender. 3. Add cheese to warm mashed potatoes, mix thoroughly. 4. Hands...

Ossetian meat pie

Making a pie according to a unique recipe.

INGREDIENTS
beef - 340 g
onion - 90 g
garlic - 12 g
salt - 3 g
ground black pepper - 2 g
butter - 20 g
dough - 400 g

COOKING METHOD
Cut the beef into small pieces and pass through a meat grinder, peel the onion, wash, cut and pass through a meat grinder, peel the garlic, wash and pass through a meat grinder.

Then mix all the ingredients from the recipe thoroughly, form a round shaped filling, wrap the filling in the dough and give the pie a uniform round shape. Place the pie in a frying pan and make a uniform round hole in the middle of the pie so that when the pie is baked steam will escape and the pie will not burst.

Bake the pie at 350 degrees for about 7-10 minutes, checking the bottom for doneness. Place the pie on a pre-prepared sheet of parchment and grease the pie on both sides with butter.
timurkin

Balgin

Baldzhin is an Ossetian cherry pie. Due to the juicy cherry filling, the pie turns out soft and amazingly tasty, try it too!

Ingredients:
Cherry - 500 Gram
Yeast - 50 Grams
Sugar - 1.5 Cups
Eggs - 2 pieces
Vanillin - To taste
Flour - 500 grams
Milk - 200 Milliliters
Butter - 200 grams

Number of servings: 6

How to cook "Baljin"
Crumble the yeast into warm milk and stir. Add sifted flour and sugar. Leave the resulting mixture in a warm place.

Add butter, mix with a whisk. Leave for 10 minutes.

Add eggs, stir.

After 15 minutes, add sugar and vanillin.

Knead the batter and pour it into a baking container.

Prepare the cherries, pit them and rinse.

The cherries should be drowned halfway in the dough. Bake for 35-40 minutes.
Ready!

Save it to your wall SO YOU DON'T LOSE THE RECIPE!

Caucasian cuisine is distinguished by the use of a significant amount of herbs, fresh vegetables, fermented milk products, hot seasonings and aromatic spices. These traits have made her popular all over the world. The taste of dishes made from meat and beans in the Caucasus is well complemented by tsakhton sauce. The most famous are Ossetian and Georgian recipes for this dish, each of which has its own characteristics. Georgian has a milder taste and contains walnuts. Ossetian sauce is hotter and is made using a large amount of hot capsicum or garlic. Whichever option you choose, you can be sure that you will receive a fragrant liquid seasoning with a piquant taste that will add a unique taste to familiar dishes. Even an inexperienced cook can cope with preparing tsakhton sauce.

Cooking features

A well-prepared sauce can transform any appetizer. Recipes for making seasonings popular all over the world have different levels of complexity. Tsakhton sauce is an easy-to-prepare condiment, but it has a unique taste that many people like. To prepare it you only need to know a few things.

• Fresh herbs are one of the important ingredients of tsakhton sauce, giving it a special taste and aroma. It cannot be excluded from the recipe or replaced with dried seasoning.
• The sauce is based on fermented milk products. In original Georgian recipes, this product is most often matsoni, reminiscent of the well-known kefir. To obtain a sauce with a thicker consistency, you can replace it with unsweetened yogurt or even low-fat sour cream. The Ossetian version of the seasoning involves the use of homemade sour cream, thick and fatty. It helps balance the flavor by softening the heat of garlic or pepper.
• When preparing Ossetian sauce with pepper, you should remove the seeds from the pods, as they are the hottest part.
• If you need to peel a lot of garlic or peppers, protect your hands with gloves to avoid getting burned.
• Use quality ingredients for the sauce. Walnuts spoil quickly. Make sure they are not moldy before using them to make sauce.

Traditionally, tsakhton sauce is served with meat dishes. Often in the Caucasus it is offered with bean lobio. Gourmets claim that the seasoning also harmonizes with fish and vegetables. Some people marinate meat for barbecue in tsakhton sauce.

Georgian tsakhton sauce with walnuts

• fresh cilantro – 30 g;
• fresh parsley – 30 g;
• fresh dill – 30 g;
• sour cream or kefir – 0.2 l;
• walnut kernels – 50 g;
• garlic – 3 cloves;
• salt, ground black pepper - to taste.

Cooking method:

• Finely chop the nuts with a knife. It is not advisable to use a blender, as it can turn the nuts into a paste, and you can feel their pieces in the sauce.
• Chop the garlic cloves as finely as possible or mince them using a hand press.
• Wash the greens and let them dry. Separate the leaves from the stems. The stems are not needed, but the leaves should be finely chopped with a knife.
• Combine nuts, garlic and herbs in a bowl.
• Add the fermented milk product to them and mix thoroughly.
• Pepper and salt to taste, stir again.

Recipe for the occasion::

The sauce has a pleasant nutty-garlic flavor, is moderately spicy and very aromatic. Some even spread it on bread or eat it with spoons, although traditionally it is used as a liquid seasoning for meat.

Ossetian-style tsakhton sauce with hot pepper

• bitter capsicum – 100 g;
• fresh herbs – 100 g;
• sour cream – 0.25 l;
• salt - to taste.

Cooking method:

• After washing and drying the greens, chop finely.
• Wash the pepper and cut it. Remove seeds and membranes.
• Place the pepper in boiling water for 3 minutes.
• Cool. Grind with a blender or pass through a meat grinder. If you want pieces of pepper to be felt in the sauce, you can finely chop it with a knife, but this will take more time.
• Mix sour cream with pepper and herbs until smooth.
• Add salt to the sauce and stir again.

Ossetian sauce is made from sour cream and has a thick consistency. It is not recommended to replace it with liquid fermented milk products. To prepare the sauce, you can use pickled peppers. Then there is no need to blanch it.

I have very salty leaves of hot pepper. You need to rinse the salt thoroughly, add cold water and soak for another 1.5 hours. Soak the leaves in cold water until all the excess salt comes out. Squeeze out the product and place in a colander. Heat vegetable oil in a frying pan, add the ingredient there, fry lightly, stir constantly. Then add chopped garlic, hot red ground pepper, soy sauce, ground coriander. Cut the pork into fine strips (for this volume 300g), fry and add to the leaves, stir and simmer for another 5 minutes. ALL! BON APPETIT!

WHILE I WAS COOKING, I WAS choking on my saliva! YUMMY!

SINCE IN THE AUTUMN I PICK THE LEAVES FROM BOTH BITTER AND SWEET PEPPERS, AND I WASH ALL THE SMALL PEPPERS WITH COLD WATER, THEN I POUR BOILING WATER, SQUEEZE, POUR COOLLY WITH SALT AND IN JARS, STORED WARM. IN WINTER TIME, PLEASE GIVE YOU A DISH!

The Ossetians-Digorians treated us to pickled pepper leaves with peppercorns, rinse and add sour cream. An original salad!!!