As such, the saltwort in the Georgian cuisine, of course, no, rather, the halophyte in Georgian is a trail of Soviet cuisine, dominating the local tour bases in the late XX century. With classical solyanka, Georgian interpretation has little to do, except perhaps the characteristic sharpness, from that dish was called "spike" in some Georgian cities, for example, Tbilisi.
How to make a solyanka in Georgian, we will understand this article.
Recipe for a real Georgian saltwort
Georgian cuisine is famous for its aromatic dishes, the solyanka is no exception, we are in a hurry to share the classic recipe.
Ingredients:
- beef - 500 g;
- onions - 3 pcs .;
- pickled cucumbers - 1-2 pieces;
- tomato paste - 4 tbsp. spoons;
- garlic - 2 cloves;
- coriander (ground) - 1 tbsp. a spoon;
- coriander, parsley - 1 bunch;
- hops-suneli - 1 teaspoon;
- vegetable oil - for frying;
- salt, pepper - to taste.
Preparation
We take a piece of beef, preferably on bones, and place it in cold water, cook on high heat until it boils, then reduce heat and remove periodically formed foam. Broth and meat will be cooked for about 1.5-2 hours.
While the broth is being cooked, let's take care of vegetables: cut the onion into half rings and let it soften up in vegetable oil. Add the tomato paste, varying its amount depending on the saturation. To the onions we send the cut cucumbers and meat, we pour all the broth so that to cover the contents of the pan. Tush meat for 30 minutes, 5 minutes before the readiness, add all the spices, chopped greens and garlic.
For denseness in a meat solianku in Georgian often put corn groats. It must be boiled until cooked and added to the dish 15 minutes before cooked.
Making a hodgepodge can be more liquid, and eat with bread, or top up the broth so that the meat is lightly covered, in which case the dish will look more like a stew.
Recipe for the preparation of a meat salted meat in Georgian style
Ingredients:
- lamb - 400 g;
- beef - 400 g;
- onions - 3 pcs .;
- tomato paste - 4 tbsp. spoons;
- pomegranate juice - 2 tbsp. spoons;
- white wine (dry) - half a century;
- pickled cucumbers - 3-4 pieces;
- garlic - 3 cloves;
- coriander - 1 bunch;
- hops-suneli - 1 tbsp. a spoon;
- red pepper (ground), salt - to taste;
- vegetable oil - for frying;
- olives - for decoration.
Preparation
We start preparing the Georgian national team of saltwort from the broth: lamb and beef and send it to cook, remembering to remove the formed froth from the surface of the meat broth.
Onions cut into cubes and fry in vegetable oil until golden, add the tomato paste (or tomatoes in its own juice), sliced pickles, you can throw a tablespoon of capers. Lastly, olive rings and crushed garlic are sent to the pan. Fill vegetables with pomegranate juice and dry wine, stew under the lid for 15 minutes, not forgetting to add all the spices.
Boiled meat is randomly sliced and returned to the broth, there we also put vegetables in tomato paste,
Solyanku in Georgian can be prepared in a multivark, for this meat first cut, after laying in a multivark and pouring water, we set the "Quenching" mode and wait for the sound signal. Ready broth is poured into a separate dish, the meat is left to cool.
Onion finely chopped and fried in vegetable oil in the "Frying" mode, or "Baking", add the rest of the ingredients in the same order as described in the previous recipe. We add wine, juice and a couple of log ladles, put the "Quenching" mode on automatic time. 10 minutes before the end of cooking, we put meat and greens in the bowl of the multivark, season it to taste.