Ingredients:
tea 500 ml
Honey 100 grams
Vodka 50 ml
Cooking method:
1. For hot tea, add honey and vodka, bring the mixture to a boil.
2. Pour the tea into small cups serve immediately.
Honey tea (beekeeping)
Sauerkraut
Ingredients:
cabbage 1 kilogram
beet 300-400 grams
celery root with greens 200-300 grams
garlic 10 cloves
salt 3 Art. spoons
burning pepper to taste
Kochan cabbage clean from the upper leaves, wash, cut into 8-10 pieces, remove the stalks. Pieces of cabbage for 5-6 minutes dipped in boiling water, then remove and cool. In a pan pour 2 cups water, bring it to a boil, then pour the salt, add the celery washed and peeled garlic cloves. Cook for 3-4 minutes, fill, then cool.
Beets are washed, peeled, cut each tuber 6-8 parts.
In a clean container (jar, enamel pot, etc.), Put the cabbage pieces, alternating with slices of beet. The layers are laid celery and garlic cloves.
Pour brine vegetables, dishes closed. Store in a cool place. Cabbage will be ready in 7-10 days.
The soup of white beans (3)
Ingredients:
white beans 200 grams
onion 1 head
sunflower oil 2 Art. spoons
potatoes 3 pieces
parsley 3-4 sprigs
salt to taste
ground black pepper to taste
Cooking method:
1. Beans soak in cold water for 3-4 hours, then drain the water. Beans pour 2 liters of cold water, bring it to a boil. Reduce fire and cook beans at the half-lid about 1-1.5 hours until it seethe. If necessary, at the end of cooking, add enough water to the pan was at least 1 liter of liquid.
2. Peel the potatoes, cut into cubes, add to beans. After the liquid boils, reduce the fire.
3. Finely chop the onion and fry in sunflower oil until golden brown, add a small amount of broth, warm. Onion dressing to pour into the pan with the beans and potatoes.
4. Simmer the soup until the potatoes are ready, add salt and pepper.
5. Serve soup sprinkled with chopped parsley.
Red mullet in corn flour
Ingredients:
red mullet 1 kilogram
corn flour 4 Art. spoons
sunflower oil 4 Art. spoons
lemon 1 piece
salt to taste
Cooking method:
1. mullet clean, gut, wash.
2. Corn flour salt the, breaded fish whole in it.
3. Fry the fish in a well heated sunflower oil until golden brown.
4. Serve red mullet with lemon crowbar.
Taplakvera
Ingredients:
wheat flour 4.5 cups
eggs 3 pieces
sugar 5/1 cup
butter 150 grams
honey 3 Art. spoons
baking soda 1 h. a spoon
wine vinegar 1/2 hours. spoons
salt 1 pinch
jam to taste
→ jam or syrup to taste
Cooking method:
1. Eggs mixed with sugar, add chopped into small pieces oil, honey, soda, slaked with vinegar, and a pinch of salt. The mixture was put in a water bath and warm, stirring, until then, until it becomes homogeneous. Remove the pan from the heat, add the flour and knead the dough is smooth.
2. Divide the dough into 6 pieces, roll each thinly on the size of the pan (you can stretch your fingers directly on the baking sheet). Baking before that you need to be oiled. Each layer separately baked for about 10 minutes at 200 ° C, then cool.
3. Layers Apply a thin layer of jam or preserves, put one on the other and slightly flatten. Leave to impregnate for 10-12 hours.
4. Before serving, cut the cake into pieces.
Satsivi on – Kolkh
Ingredients:
turkey 1 piece
onion 500 grams
walnuts 800 grams
Garlic 5-6 cloves
coriander seeds 2.5 hours. spoons
saffron Imereti 2 hours. spoons
utsho seasoning suneli 2 hours. spoons
cloves to taste
cinnamon taste
white wine vinegar 1 st. a spoon
ground red pepper 1/2 hours. spoons
salt to taste
Rinse turkey, cut off visible fat. Carcass lay in a pan, pour 3 liters of water over high heat, bring the water dokipeniya, remove the foam, reduce the flame to low. During cooking, periodically remove the foam and cover the pan with a lid completely – the broth should be transparent. Bird boil until soft, remove, cool, cut into portions. Broth to cool until warm. Half of the cut fat to melt in a pan, fry the turkey pieces in it until golden brown and remove from the pan.
Add to the pan the remaining oil, then finely chopped onion. Passaged bow to full transparency on low heat. Walnuts miss 2-3 times through a meat grinder with a fine grid. Add crushed garlic, coriander, utsho suneli, saffron, cloves, cinnamon, hot pepper and ½ teaspoon salt. All mix thoroughly, ProMes hands as dough for 2-3 minutes. Then add vinegar and stir again. The finished nut weight gradually pour in the broth, stirring her rubbing movement. The resulting sauce is rubbed through a fine sieve or chop the blender.
Sliced turkey pour the sauce, stirring constantly to bring the sauce to a boil and preheat it a bird for 1-2 minutes. Satsivi Remove from the heat, leave to cool for 8-10 hours. Serve Satsivi cold, sprinkled with peanut butter.
Jam made from oranges
Ingredients:
oranges 1 kilo
water 2 cups
sugar 1 kilogram
Cooking method:
1. Oranges peeled, cut into slices, removing seeds. Juice. released during cutting, save.
2. In the boiling water, add sugar, dissolve it, boil the syrup for 2 minutes, then drain. The syrup cool.
3. Prepared oranges with juice pour the syrup, bring it to a boil, remove from heat, cool. The syrup drain, boil it on low heat for 10 minutes and pour over oranges. Jam cool, drain the syrup again, bring to a boil, pour the oranges, then cook them for 10-15 minutes.
4. Hot jam pour banks, allow to cool.
Leeks in peanut sauce
Ingredients:
leeks 500 grams
walnuts 1 cup
Garlic 3-4 cloves
coriander 50 grams
burning green pepper 1 piece
pomegranate juice 4 Art. spoons
salt to taste
Cooking method:
1. Leek washed, cut each bulb one long green pen, then cut the green part of the stems in half.
2. The lower the boiling water prepared bulbs and cut long feathers. Cook without a lid for 10 minutes, then remove the long feather from the pan.
3. Bulbs continue to cook without cover another 20-30 minutes until completely tender, then discard in a colander and cool.
4. The green part of the onions gently bend, wrap them around the white pieces and secure, tying each long feather, giving the shape of the beam.
5. Walnuts are crushed with garlic or mince, add salt. A mixture of rubbing to avoid lumps, dissolve 1/2 cup of warm boiled water until the consistency of liquid sour cream. Pour pomegranate juice, add finely chopped coriander, mix well.
6. Burning pepper washed, cleaned of seeds, flesh cut into rings.
7. Leeks out onto a plate in one row, pour peanut sauce, sprinkle with pepper rings, let stand for 2-3 hours.
8. Serve the onion cold.
Chirbuli (omelette in Georgian)
Ingredients:
Eggs 6 pieces
tomatoes 6 pieces
onion 1 head
sunflower oil 50 ml
garlic 1 clove
ground walnuts 1/3 cup
saffron Imereti 1 h. a spoon
coriander seeds 1 h. a spoon
dill 3 sprigs
coriander 3 sprigs
burning pepper 1 piece
salt to taste
Cooking method:
Tomatoes Scald, peel, flesh finely chopped. Burning pepper remove seeds, cut into rings, pour sunflower oil and let stand for 15-20 minutes. Onions finely chop, put in a pan, pour oil currently on the pepper and fry until golden brown. Add tomatoes, walnuts, crushed garlic, a glass of water, salt and cook on low heat for 5-8 minutes.
Remove from heat, add the saffron, coriander, finely chopped herbs, stir.
In a large pan pour 2 liters of water, bring it to a boil. Eggs let one into the boiling water, stirring the water with a slotted spoon so that around the egg crater of boiling water. Boiled eggs (they usually take an oblong shape) out onto a plate and pour the prepared tomato sauce.
Buglama Chicken with green beans
Ingredients:
hen 1 kilo
tomatoes 500 grams
beans green beans 300 grams
onion 3 head
melted butter 2 Art. spoons
coriander 50 grams
parsley 5-6 sprigs
basil 5-6 sprigs
Savory 3-4 sprigs
burning green pepper 1 piece
salt to taste
Rinse the chicken, cut into small pieces, add water so that it only covered the pieces and cook over medium heat until soft.
Beans bust, remove the stalk and tough streaks with pods ribs. Rinse beans under running water, mangled pieces, put in a saucepan, add ½ cup of water and boil until soft. Onions finely chop.
Onions fried in ghee (if the chicken fat, instead of oil can be used to cut chicken fat) until golden brown. Tomatoes Scald, peel, flesh cut into small pieces and add to the onions. Simmer vegetables for 1-2 minutes.
Beans, stewed onions and tomatoes, finely chopped herbs and add hot pepper to the chicken, season with salt and cook, covered for another 5-6 minutes. Serve hot Buglama.