I suggest preparing a delicious Georgian eggplant appetizer for the winter. For me, this snack is one of the first to be eaten as soon as I start opening jars of preparations. This season I’m trying to prepare more of these eggplants so that they last longer. This appetizer goes very well with meat dishes and will also complement any side dish. This quantity of products is designed for 2 500 ml jars.

Cut the eggplants into cubes, place in a deep bowl and sprinkle with salt. Let the eggplants sit for 30-40 minutes.

Peel the garlic. Cut the bell pepper in half, remove the seeds. You can leave the hot pepper with the seeds, we love it spicy. Place the peppers and garlic in a blender bowl and chop.

Squeeze out excess liquid from eggplants. Heat the oil in a frying pan and fry the eggplants until golden brown.

Place the twisted peppers and garlic in a saucepan, add oil and vinegar, and bring to a boil. Then add the fried eggplants, add sugar and salt. Boil the mixture for 10 minutes.

Place the hot snack in dry, sterile jars.

Roll up the jars with a key and turn them over onto the lid, wrap them in a warm blanket until they cool completely.

Georgian eggplant appetizer for the winter is ready. You can store snacks in a city apartment in a pantry.

Georgian eggplants are a classic homemade preparation. Many housewives preserve blue-violet vegetables every year. The snack differs from others in its bright, attractive appearance. To taste, the salad can be prepared either spicy or vice versa.

Georgian eggplants for the winter

To prepare a winter snack, you need to choose young, dense fruits. Sluggish, wrinkled or flabby are unsuitable, as they accumulate toxic substances. This fragrant, hearty salad will please your loved ones, friends and relatives. Let's look at the recipe for cooking eggplant in Georgian style.

Products:

• blue ones - 2.2 kg;
• capsicum bell pepper - 1.2 kg;
• chili - 2 pcs.;
• garlic (cloves) - 10 pcs.;
• vinegar 9% - 180 ml;
• granulated sugar - 60 g;
• rock salt - 40 g;
• oil - 60 ml.

Let's get started:

1. Blue-violet vegetable, rinse. Place in a deep container, add cold water, adding a little salt. Close and leave for 30 minutes. Drain the liquid, cut off the stem. Chop into medium sized cubes.
2. Wash sweet and hot peppers and remove seeds. Cut into slices and grind through a meat grinder.
3. Pour fat into a frying pan, heat and fry the eggplants until golden brown. Remove the husks from the garlic cloves and cut into thin strips or cubes. Combine with blue-purple vegetable.
4. After a fried crust has formed, pour in the chopped pepper. Simmer for a quarter of an hour from the moment it boils. It is important to stir the salad regularly, otherwise the composition may burn.
5. Place the mixture from the frying pan into a deep saucepan, add sugar, salt and acid. Stir and heat for a quarter of an hour.
6. Place the hot salad into prepared jars and seal tightly with lids. Turn over and place under the blanket. Ready Georgian eggplants are stored in the cellar or pantry for the winter.

Snack “Scorching”

There are many options for preparing salads from purple vegetables. To obtain a more spicy preserve, it is recommended to make the marinade separately and further infuse it in the refrigerator. At this time, you can safely prepare the remaining components, containers and lids. Let's look at how to prepare spicy Georgian eggplants for the winter.

Products:

• blue ones - 0.75 kg;
• nuts - 170 g;
• garlic - 1/2 head;
• onion - 2-3 pieces of medium size;
• lemon - 1 fruit;
• hops-suneli - 0.5 tsp;
• dry basil - 0.5 tsp;
• greens - 100 g;
• ground hot pepper - 1 tsp;
• rock salt - 15 g;
• granulated sugar - 0.5 tbsp.

1. Wash the purple vegetable. Soak in salt water to remove bitterness. Line a baking sheet with parchment paper. Place the dried fruits. Bake in the oven until done. Cool, remove the skin and grind the pulp.
2. Peel the garlic and onion. Finely chop. Rinse the citrus fruit and squeeze out the juice. Wash and chop the parsley and cilantro. Combine the prepared ingredients, add spices, stir.
3. To make it easier to clean the nuts from membranes and films, place them in a dry frying pan and lightly fry them. Scroll through a meat grinder. Then mix the eggplants, spices and nuts, cover and put in a cool place for 12 hours. During this time the mass will infuse.
4. Place the snack tightly into processed and sterile jars. Cover and sterilize for a quarter of an hour. Carefully remove and seal with lids. Turn over, wrapping it in a warm blanket. Georgian eggplants are ready for the winter.

Snack without sterilization

The main feature of cooking is that it does not require additional heating. It's easy and simple to prepare. Stored in the refrigerator under nylon covers. Georgian eggplants for the winter with nut filling are an original dish.

Products:

• walnut - 200 g;
• blue ones - 1.2 kg;
• a few cloves of garlic;
• onion - 3-4 heads;
• cilantro seeds - 1.5 tsp;
• salt - 1 tsp;
• oil - 130 ml;
• fruit vinegar - 130 ml.

1. Rinse purple vegetables and cut off the stem. Make a small cut on each one to create a small pocket. Salt generously, place in a saucepan, leaving for 1-2 hours.
2. Remove the skins from the onion and chop into rings. Add a little salt and leave warm. Squeeze out the resulting juice.
3. Lightly fry the nuts in a dry frying pan and remove any inedible membranes. Cut into several pieces. Place in a blender bowl and grind together with peeled garlic cloves and cilantro seeds. Afterwards, add salt to the prepared mass, pour in the acid and add the onion. Mix carefully.
4. Rinse the finished eggplants under water. Place on a dry cloth to drain off excess moisture. Pour oil into a deep frying pan, heat it up, and lightly fry the vegetables. Using a spoon, remove the pulp and chop it. Combine with spicy nut paste.
5. Stuff the blue fruits in Georgian style and lightly tie them with flagella. Fry a little, remove the threads and transfer to sterile jars. Boil sunflower oil and pour in until the eggplants are covered. Cover with plastic lids and store in a cool place.

With nut sauce

This recipe differs from the previous one in the preparation method, since the salad must be additionally sterilized before rolling.

Products:

• salt - 1.5 tsp;
• nuts - 350 g;
• blue ones - 2.9 kg;
• granulated sugar - 15 g;
• vinegar 9% - 80 ml;
• khmeli-suneli - 1 tsp;
• garlic cloves - 10 pcs.;
• water - 500 ml;
• basil - 3 sprigs;
• cilantro - 60 g;
• dill - 40 g;
• oil - 40-60 ml.

And another cooking option:

1. Wash the eggplants, cut into circles 0.5-1 cm high. Transfer to a deep container, sprinkle generously with salt, mix and leave for 1.5 hours.
2. Let's move on to preparing the sauce. To do this, lightly fry the nuts, cool and remove excess partitions. Place in a blender bowl and blend.
3. Wash the cilantro and dill, cut the entire bunch into 3 parts. Add together with basil to the nut butter and grind.
4. Peel the garlic and chop it on a fine grater. Mix with nut-green mixture. Add salt, sugar, acid and water, mix. At the very end, add suneli hops to the mixture. Cover and leave to steep for 30 minutes.
5. Rinse the eggplants, dry and fry. Line a baking sheet with a napkin and place pieces of vegetables on it.
6. As soon as the excess fat has drained, put it into jars one by one along with the nut sauce. Cover and put in a cool place for 60 minutes. The container must be filled completely and tightly.
7. Let it sterilize for a quarter of an hour. Roll up the lids, turn them over and put them under the blanket.

Spicy salad for the winter

Georgian cuisine offers many eggplant dishes. Let's consider one of the cooking recipes that preserves the maximum amount of vitamins and elements. It is prepared quickly, and most importantly, without sterilization. Thanks to step-by-step instructions, even a beginner can handle canning.

Products:

• blue ones - 1.4 kg;
• sweet pepper - 450 g;
• several cloves garlic;
• onion - 250 g;
• granulated sugar - 30 g;
• water - 70 ml;
• table vinegar - 80 ml;
• rock salt - 2 tsp;
• oil - 120 ml;
• cilantro, celery - 120 g.

1. Rinse the purple vegetable and cut into circles. Place in a deep saucepan, add water and salt. After boiling, cook for 7-10 minutes. Strain through a colander. Place the rings on a clean kitchen towel.
2. Peel the sweet pepper and cut into slices. Remove the skins from the onion and chop into strips.
3. Grind the garlic cloves and herbs in a food processor. When finished, add oil and stir. Pour the prepared garlic sauce into a container with eggplants and bell peppers. Add vinegar and spices. Place in sterile jars and close with nylon lids. Store the snack strictly in the refrigerator. After 24 hours, the canned salad can be consumed.

Eggplant is a healthy and nutritious vegetable. Using the recipes described above, you can not only prepare a delicious purple vegetable, but also preserve its rich chemical composition. Don’t be afraid to experiment with products, then the snack can turn out with a brighter, piquant taste.

Chapter:
Georgian cuisine
45th page of the section

Georgian homemade preparations
HOMEMADE PRODUCTS
Pickling, pickling, canning, drying

What kind of homemade preparations are made in Georgia. Since ancient times, Georgians have accumulated extensive experience in the field of preserving all kinds of products, from meat, cheese, vegetables, fruits to various spices and seasonings. All this wealth of folk culinary wisdom is not only not outdated, but has also been filled with new content.

To this day, especially in the highland and inaccessible regions of Georgia, many interesting ancient traditions have been preserved that help preserve meat products. Preference is given here drying And smoking. Once upon a time, the wealth of a family was determined by the number of smokes stored over the hearth.

Bacteria do not multiply in dried products, and when smoking, meat is treated with smoke containing creosote and formic acid, when absorbed, bacteria are destroyed.

The types of wood used for smoking are of particular importance. It is believed that the smoke is from the shavings elm And oak gives the meat a pleasant aroma, while pine smoke, on the contrary, gives the meat an unpleasant odor.

Canned homemade products include pork ham - lori- and sausage - shignite, which can be stored for 3-4 years.

What is most striking is the variety of methods used in Georgian cuisine for pickling and pickling various vegetables. The taste and aroma of these dishes is unforgettable, and they are not at all difficult to prepare. You just need to strictly follow the technology and not spare the necessary spicy herbs.

Georgian chefs create culinary miracles with ordinary people. eggplants: they are fermented, fried in wine vinegar, filled with nuts, stewed onions, mixed with sweet peppers and even made into jam.

Another common method of preparing food is drying it. Georgians know how to dry not only herbs and spices, but also tomatoes, pumpkins, melons, various fruits and grapes.

As in ancient times, along with cultivated plants, a huge amount of wild herbs, fruits and berries are used everywhere.

An example of Georgian frugality is beet. Its leaves are dried, its roots are salted, and raw root vegetables are stored in pits. In winter, dried beet tops are used in vegetable dishes and seasonings.

Forest gifts Georgian housewives also do not neglect it, which is why the Georgian menu is replete with wild berries and fruits. From wild raspberry make jam, dry leaves and berries for tea.

Very versatile use forest apples And wild pear. Without cutting them, they are dried entirely in the sun. In winter, they cook a liquid mixture from them, crumble bread into it and eat it as a first course.

It is also impossible not to mention its use in food dogwood And barberry. Since ancient times it has been common to prepare dogwood shechamadi.
Dried dogwood is thrown into boiling water, boiled, squeezed and ground. Flour is added to the cooled broth.
To prevent the mass from thickening, put it back on the fire, add crushed nuts, garlic, salt and boil again.
It must be said that dogwood soup has a very pleasant taste and is used not only for food, but also for medicinal purposes.

Barberry Georgians have always considered it an extremely useful plant. It is eaten raw, dried, and stored in brine. It is used as a seasoning, jelly is prepared from it, and used as a medicine for kidney diseases.

A separate, very important place in Georgian cuisine is occupied by nuts. Walnut trees are distributed throughout Georgia. Their fruits are used to make sauces and fillings for sweets. Nuts are stored dried or crushed with salt and, as needed, they are seasoned with dishes.

Melt the fat tail fat.
Cut the fatty lamb loin, kidney part or hind leg pulp into pieces, rinse thoroughly, sprinkle with salt and simmer.
During the stewing process, as needed, so that the meat does not burn, add a little hot water and remove the bones.
When the meat is stewed, add melted fat tail fat and fry thoroughly.
Quickly place the hot fried meat tightly in a suitable clean, well-dried container, pour in hot melted fat tail fat so that it covers the meat with a layer of at least 1.5 cm. Close tightly and store in a cool, dry place.
You can prepare various delicious dishes from Choban Kaurma.
NOTE. Instead of fat tail fat, you can successfully use rendered pork or beef fat, or a mixture of pork and beef fat.

Pass the fleshy red capsicum through a meat grinder, add salt and wine vinegar (wine vinegar is used in very small quantities: it should not give the food a vinegar taste), put everything together in small jars and seal it hermetically.
It is recommended to prepare capsicums using the above method in September.
Used as a seasoning for boiled and fried meat, poultry and fish.

:
1 kg tkemali
1/4 cup water
1 teaspoon coriander
4-5 cloves of garlic
Bell pepper
ombalo (field-grass)
salt to taste

Rinse the sorted tkemal with cold water, cut into halves, put in a saucepan, pour in a little water, put on fire and boil until the skin begins to peel off.
Then rub the tkemali with a wooden spoon through a colander to remove the skin and seeds.
Place the pureed tkemali in a separate pan and cook again, stirring all the time, until the desired thickness is formed.
You should stir with a wooden spoon and often, since the tkemali mass sticks to the bottom very easily.
5 minutes before the end of cooking, add salt and crushed capsicum, garlic, cilantro seeds and, preferably, ombalo.
Pour the finished sauce into bottles through a funnel, filling them to the neck, pour a spoonful of vegetable oil into each bottle and seal with pre-steamed corks or tie with cellophane folded in half.
After 24 hours, seal the bottles with corks.
Store in a cool, dry place.

Boil tkemali, sloe or sour plums, place in a sieve and let all the liquid drain.
Rub the remaining mixture through a sieve and remove the seeds.
Place the pureed mass on a clean, smooth rectangular board, previously moistened with cold water, and level it to a thickness of 1 cm.
Place the board with tklapi in the sun and dry it on both sides (turning it over as it dries).
Then dry the tklapi by hanging it on a rope like a towel.
From the remaining liquid you can cook quantsarahi.

Squeeze the juice out of the pomegranate, pour into a suitable container and let sit.
Then carefully pour into another bowl.
After a few hours, repeat this procedure and repeat until you get clear juice without sediment.
Place the pomegranate juice prepared in this way in a saucepan on the fire and cook, stirring with a wooden spoon.
Boiling is carried out to 1/2 of the original volume of the decoction.
Place cinnamon and cloves in a small, clean gauze bag and sew it up.
30 minutes before the end of cooking, place the bag of cinnamon and cloves in the pan and add sugar to taste.
Boiled pomegranate juice should have a pleasant sour taste and the consistency of honey.
Store in a cool, dry place.

Rinse the sorted tkemal with cold water, cut into halves, put in a saucepan, put on fire and boil until the skin begins to peel off.
Then put it on a sieve and let the broth drain.
It is recommended to prepare tklapi (sour pita bread) from the berry pulp remaining on the sieve.
Pour the broth (juice from tkemali) into a separate pan, put on fire and cook, stirring with a wooden spoon.
Boiling is carried out to 1/3 of the original volume of the decoction.
After this, salt the quantsarahi, cool and pour into pre-prepared bottles.
Close the bottles with corks and fill them with resin.
Store in a cool, dry place.

Cut the washed, peeled eggplants into long slices 1-2 cm thick, sprinkle with salt and hold under the lid for 25-30 minutes, then squeeze by hand.
Heat a frying pan with vegetable oil, add the cooked eggplants and fry thoroughly over moderate heat.
Stew finely chopped onions in vegetable oil, mix with fried eggplants and, adding a little vegetable oil, fry the onions and eggplants together again.
Place the finished eggplants tightly in jars, pour boiled and then cooled vegetable oil (3-4 cm layer).
Wipe the edges of the jars thoroughly with a dry cloth or paper napkin and seal hermetically with parchment paper.

Fry the eggplants in vegetable oil using the above method.
Then place tightly in jars (almost to the top) and fill with wine vinegar.
Carefully wipe the edges of the jars and seal hermetically with parchment paper.
Store in a cool, dry place.

:
1 kg eggplants
1-1.5 cups shelled walnuts
1 tbsp. spoon of vegetable oil
100-150 g onions
1/2 cup wine vinegar
1/2 cup water
1-2 cloves of garlic
1 teaspoon each of coriander, Imeretian saffron, ground cinnamon and cloves
boiled vegetable oil (as needed)
Bell pepper
salt to taste

Rinse the unpeeled eggplants with cold water, cut them lengthwise, place them in a saucepan, add boiling water so that it only covers them halfway, and cook for about 20 minutes (be careful not to overcook them).
Place the cooked eggplants in a row on a clean board and press down on top with another board with a weight.
Keep the eggplants under pressure for 12-15 hours to drain all the water and bitterness. Chop the onion very finely, sauté in vegetable oil, add water, stir and let simmer for 2-3 minutes, remove from heat.
Mix crushed walnuts, garlic, capsicum, cilantro seeds, Imeretian saffron and salt with cooled sautéed onions, wine vinegar and ground cinnamon and cloves.
Fill the eggplants with the prepared minced meat through the cuts, place tightly in jars along with the remaining minced meat, pour in boiled and then cooled vegetable oil (2 cm layer).
Wipe the edges of the jars thoroughly and seal with parchment paper.
Store in a cool, dry place.

:
1 kg eggplants
300 g sweet pepper
1 cup shelled walnuts
1 cup finely chopped celery, cilantro, dill
1/2 cup chopped parsley, basil, savory
300-400 g onions
50 g garlic
vinegar
salt to taste

Cut small eggplants, washed but not peeled, lengthwise, place in boiling water and cook for 15-20 minutes, then place in one row on a clean board and press down on top with another board with a weight, keep under pressure for 8-10 hours, then cut into medium sized pieces.
Immerse the bell pepper in boiling water for 5 minutes, then squeeze it out and chop it coarsely.
Mix crushed walnuts, garlic and salt, finely chopped celery, cilantro, parsley, basil, savory, dill with finely chopped onions, adding wine vinegar (if desired, wine vinegar can be diluted with cold boiled water).
Add prepared eggplants and bell peppers to the resulting mass and mix thoroughly.
Place the cooked eggplants tightly in jars, pour boiled and then cooled vegetable oil on top.

Store in a cool, dry place at 18°C ​​or below.

ADVICE. When canned food is stored at temperatures below +18°C, the formation of botulinum toxin in them is impossible.
Bomb cans should be thrown away or, as a last resort, their contents should be crushed, water added, brought to a boil and boiled for 20 minutes - botulinum toxin completely disintegrates after 10 minutes of boiling.

:
1 kg eggplants
1 cup chopped celery greens
1/2 cup chopped parsley, savory, dill
50 g garlic
1.5 tbsp. spoons of salt
capsicum to taste

Rinse the small long eggplants, not peeled, thoroughly with cold water and make a longitudinal cut 3-4 cm long in each.
Then put the eggplants in boiling water and let it boil for 7-10 minutes, transfer to cold water for 20-30 minutes, then drain in a colander and let the water drain.
Place celery sprigs in boiling water (4 cups) and after 3-5 minutes, remove them and cool, add salt to the boiling broth and cool.
Finely chop the greens (celery, parsley, savory, dill), garlic, capsicum, mix all this thoroughly with salt, then fill the eggplants with this mixture through the slits, place tightly in a jar, pour in cooled brine (the brine should cover the eggplants), seal thoroughly jar and place in a cool, dry room.

:
1 kg eggplants
150-200 g onions
3/4 cup wine vinegar
1/2 cup water
1 tbsp. spoon of allspice
1 bay leaf
1/2-3/4 cup vegetable oil
1 tbsp. spoon of salt

Cut the washed and peeled small eggplants into circles, sprinkle with salt, cover and leave for 3-4 hours.
Then squeeze them by hand, place them in a frying pan heated with vegetable oil, fry thoroughly and let cool.
Fry over moderate heat so that the eggplants are well cooked inside.
Cut the peeled onions into thin slices.
Pour wine vinegar diluted with water into a clean saucepan, add allspice, bay leaf, salt and let it boil, then cool.
Place a layer of chopped onions in a jar, 2 rows of eggplants, again onions and thus fill the entire jar, pour in the cooled marinade, pour pre-boiled and then cooled vegetable oil on top (2 cm layer).
Wipe the edges of the jars thoroughly with a clean rag or paper towel and seal hermetically.
You can also tie the jars with parchment paper or seal them with cellophane.

:
6-8 large eggplants
1 sprig cilantro
2 cloves garlic
100 g fat
3 sprigs of savory, basil, cilantro
2 sprigs each of parsley and celery
Bell pepper
salt to taste

Wash the eggplants, cut into slices 1-1.5 cm thick, add salt, cover with a clean towel and leave for 1 hour, then carefully squeeze, lightly squeezing with your hand so that the slices do not lose their shape.
Thoroughly crush walnuts, salt, capsicum, cilantro and garlic, then add finely chopped parsley, basil, celery and savory and mix.
Fill the eggplants with the resulting mixture, place them in a hot frying pan with fat, cover with a lid and fry on all sides.
Place the eggplants prepared in this way tightly into jars, pour boiled and then cooled vegetable oil on top.
Seal the jars hermetically.
Store in a cool, dry place.

Sort out the fresh greens of cilantro, tarragon, mint, celery, savory, basil and parsley, wash, shake off the water, place on a clean board and dry in the sun.
Store dried herbs in bags made of rare material.

:
1 kg cabbage
150 g celery with roots
100 g dried herbs (savory, basil, tarragon, dill, mint)
50 g garlic
2 tbsp. spoons of salt
2 glasses of water
capsicum to taste

Select small, healthy, white, strong heads of cabbage without green leaves, trim off the outer wilted leaves.
On each head of cabbage, lightly scrape out the stalk, make a crosswise cut, or cut each head of cabbage in half or into pieces and cut off the stalk.
Immerse the prepared cabbage in boiling water for 3-5 minutes, remove and cool.
Pour water (2 cups) into a separate pan, let it boil, add salt (1 tablespoon), add celery with roots and garlic, boil for 2-3 minutes, remove from boiling water, cool; cool and decoction.
Wash the jar, dry it, put half of the prepared cabbage in it, put chilled celery with roots, garlic, capsicum (you can add a bay leaf if desired), the rest of the cabbage on it, pour 2 cups of chilled broth, 2 cups of cold water, put dried cabbage on top greens (savory, basil, tarragon, mint and dill), sprinkle with salt (1 tablespoon), cover everything with a wooden circle, press down with pressure, for which you can use a large, well-washed stone, cover with a clean cloth, seal the jar and put in a dry place a cool room with a constant temperature.
When the cabbage has settled, add more cabbage to keep the jar full.
After 7-10 days, check if there is enough salt. If it's missing, add it.
It is necessary to ensure that during fermentation and storage the cabbage is always covered with brine, otherwise it will quickly mold or rot.
Therefore, when the brine becomes scarce, the cabbage must be periodically poured with salted cold water.
During storage, as mold appears on the surface of the brine, carefully remove it and wash and scald the stone each time.
It is recommended to prepare sauerkraut in November.

ADVICE. When choosing cabbage, you should inspect the head: it should be of a reasonable size, and the leaves should be tender, not limp or thick.
Make sure that there is no soft rot on the head of cabbage, damage during transportation or damage from frost.

:
1 kg cabbage
1-1.5 tbsp. spoons of salt
300-400 g carrots
Bell pepper
bay leaf to taste

Peel dense small heads of ripe cabbage from outer green and wilted leaves, cut into two or four parts, remove the stalk and chop finely.
Mix shredded cabbage with salt, cover and leave for 10-15 minutes.
Then rub the cabbage with your hands until it becomes soft.
Place cabbage in thin layers in a clean, dry jar, layer with thinly sliced ​​carrots, capsicum and, if desired, bay leaves.
Thoroughly compact each layer with a wooden masher until the juice comes out.
Dense packing makes it difficult for air to penetrate into the jar and thereby protects the cabbage from rotting. You need to lay the cabbage to the top so that the juice released during fermentation does not overflow over the edges of the dish.
Press down the cabbage with a well-washed and scalded wooden circle with pressure (washed stone).
After 3-4 days, bubbles will begin to swell on the surface - a sign that fermentation has begun, then foam, which gradually disappears.
During sauerkraut, the cabbage must be pierced several times with a clean stake to release the resulting gas.
You need to make sure that the cabbage is covered with juice all the time.
If too little juice is released during fermentation, add brine (1/2-1 teaspoon of salt per glass of boiled water).
The resulting white foam must be removed, and the wooden circle and stone should be washed with boiling water.

:
1 kg sauerkraut
1/2 cup shelled walnuts
3 cloves garlic
1/4 cup chopped cilantro
1 teaspoon khmeli-suneli
dill to taste

Chop the sauerkraut on a board and squeeze.
Pour the juice into a separate bowl and add nuts, garlic, suneli, cilantro and shredded cabbage minced through a meat grinder.
Mix everything thoroughly and sprinkle with chopped dill.

:
1 kg cabbage
300-400 g beets
150-200 g celery with roots
100-150 g dried savory, basil, tarragon, dill, mint
50 g garlic
2-2.5 tbsp. spoons of salt
capsicum to taste

Prepare the cabbage in the same way as indicated in the recipe “Sauerkraut by heads”, only with the difference that each layer of cabbage in this case alternates with a layer of peeled, cut in half or into pieces of intensely colored beets.

:
1 kg cabbage
1.25 cups wine vinegar
2.5 glasses of water
1/2 cup sugar
10 allspice peas
1 bay leaf
1 tbsp. spoon of salt

Finely chop the cabbage prepared in the above manner, mix with salt (1/2 tablespoon), lightly rub with your hands, transfer to a jar, pour in the chilled marinade, tie the jar with parchment paper and store in a cool, dry place.
Preparation of the marinade: pour wine vinegar, water into a clean saucepan, add salt (1/2 tablespoon), sugar, allspice, bay leaf.
Let the marinade simmer and cool.

Thoroughly crush the peeled walnuts, garlic and salt, squeeze out the oil and pour it into a separate bowl.
Add crushed capsicum and cilantro seeds, wine vinegar to the resulting nut mass and stir thoroughly.
Then add the chopped tomatoes, mix everything, put tightly in jars, pour nut oil on top.
Wipe the edges of the jars thoroughly and seal them.
Store in a cool, dry place.

:
1 kg tomatoes
1 tbsp. spoon of salt
500 g garlic
200 g of greens (celery, dill, parsley)
50 g dried dill
capsicum to taste

Wash and cut not very large green tomatoes.
Preparation of minced meat: finely chop the herbs, garlic, pepper, add salt and mix everything thoroughly.
Stuff the tomatoes with this mixture through the cut made and place them in layers in a jar.
Place dried dill on top and press down with a wooden circle with a weight. Pour salt into boiling water (2 cups), add celery and parsley with roots and garlic, boil for 2-3 minutes, remove from heat and cool (vegetables separately, broth separately).
Place the cooled beets in a jar, alternating with prepared garlic, celery and parsley with roots, as well as dill, capsicum and, if desired, bay leaf.
Pour everything with the cooled broth (2 cups) and cold boiled water (1-2 cups).
The beets should be covered with brine.

:
1 kg beets
2.5 cups wine vinegar
2.5 glasses of water
1/2 teaspoon salt
10 allspice peas
5-6 carnations
2 bay leaves

Wash the beets thoroughly, without peeling or cutting off the roots, boil and cool in the broth.
Then peel, cut into slices and pour in the chilled marinade.
Cover the jars with parchment paper, tie them up and store in a cool, dry place.
Preparation of the marinade: pour vinegar, water into a saucepan, add sugar, salt, allspice, cloves, bay leaf, boil and cool.

Culinary community Li.Ru -

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The most difficult thing in making khinkali is making the right dough. I received this recipe for khinkali dough from the owner of a khinkali restaurant in St. Petersburg, so you can rest assured that it will be delicious.

For your attention - a variety of lazy khachapuri. They are called lazy because they are fried in a frying pan, and therefore they are much faster to cook. However, the taste is amazing.

Lovers of Caucasian cuisine, this Georgian dolma recipe is especially for you. Actually, in Georgia this dish is called “tolma” and not “dolma”, but what difference does it make - the main thing is that it is delicious!

Georgian cucumbers are an unusual, original and very tasty appetizer. I don’t know if Georgians really cook cucumbers this way, but in my recipe book this recipe is called that way.

Georgian tomatoes are relevant on any table, be it a holiday or everyday life. Surprise your friends and family with this simple and incredibly delicious appetizer!

If you want to add variety to your usual dishes, cook Georgian cutlets. The recipe is very simple, but the cutlets will be unusual and original.

Georgia is a country rich in a wide range of fresh vegetables and herbs. And these are favorable conditions for preparing various salads. We prepare a Georgian salad with tomatoes - tasty and healthy.

Fans of spicy Caucasian cuisine will definitely love the hearty Georgian dish - pork chashushuli. Don't be put off by the name: this dish is quite simple to prepare.

As you know, adjika comes not only red, but also green. It is made from green hot peppers, hence the color. Devilishly spicy and divinely delicious!

Today I will tell you and show you how to cook a wonderful Georgian dish - lobio with lard. Easy to prepare, budget-friendly, but very filling and tasty.

The Georgian chicken liver recipe will help you prepare a budget-friendly but very tasty dish for a weekday lunch or dinner. The cooking process is very simple, anyone can figure it out.

My favorite adjika is adjika with nuts. If you don’t add nuts to this traditional Caucasian seasoning, it doesn’t even deserve the name adjika. Real adjika must have nuts.

Anyone who has been to the Caucasus has probably heard about such a wonderful thing as Svan salt. This seasoning with a unique smell and taste is actively used in Caucasian cuisine. We make Svan salt at home!

Satsivi is a traditional Georgian dish. A sauce that goes great with meat and fish dishes. I'll tell you the recipe for chicken satsivi.

Making adjika from tomatoes is very simple. This appetizer will delight lovers of spicy foods. According to the classic recipe, adjika is prepared without tomatoes, but we are breaking traditions and preparing our own version!

For those who don't know, badagi is pressed and condensed grape juice used in Georgian cuisine to make a number of sweets and desserts. I tell you how to make badagi.

A very tasty summer snack: eggplants with herbs. When we relax at the dacha, we always do this. The recipe is very simple and modest, but the appetizer turns out great.

The Georgians taught me how to cook this spicy tomato sauce. The sauce turns out fantastically delicious, words simply cannot describe it. You need to try this. So, I’m sharing the recipe with you!

Traditionally, the Georgian dish chakhokhbili is prepared from other poultry, but today the most popular recipes are chicken chakhokhbili. I show you how real Georgians prepare the dish.

Another delicious appetizer of Georgian origin is satsivi with cauliflower. The recipe is quite simple, but the appetizer turns out fantastically delicious.

One of the best Georgian dishes is spinach pkhali. Actually, pkhali (or fkhali, as some say) can be made not only from spinach, but today I will give a recipe for this particular version of the dish.

One of the most delicious Caucasian dishes is beef khashlama. It's basically a clever way to cook beef. Do everything strictly according to the recipe - and you will be delighted with the result.

A simple recipe for green tomato salad will help you answer the question of what to make from this delicious unusual vegetable. Georgian traditional cuisine recipe.

Eggplants are incredibly popular in Georgia, and therefore it is not surprising that they also make eggplant caviar. For your attention - a family recipe for Georgian eggplant caviar from my Georgian friend Teimuraz.

The recipe for a traditional Georgian dish, lobio with adjika, was kindly suggested to me by my good friend Teimuraz, a native of the glorious city of Kutaisi. The thing turns out incredibly tasty - I recommend it.

The secret to making khachapuri is good cheese and the right dough. Where to buy cheese - look for yourself, but I will tell you the correct recipe for dough for khachapuri.

Everyone has probably tried this delicious dessert. I will tell you and show you how to make nut kozinaki from walnuts at home using just three ingredients: nuts, honey and sugar.

Churchkhela is a traditional oriental sweet, originally from Georgia. It is made from grape juice and hazelnuts or walnuts. Starch and corn flour are added to thicken.

All lovers of Georgian cuisine should definitely try eggplant satsivi. This is a cold appetizer of eggplant with a spicy paste called satsivi. I recommend trying it.

Bean soup is very tasty and nutritious. Try the Georgian version of preparing this dish.

Do you love lavash as much as I love it? If yes, then you will certainly be happy to know that delicious pita bread can be prepared in a bread machine!

Chanakhi is a traditional Georgian dish of young lamb and vegetables baked in a pot. Like all Georgian cuisine, Chanakhi has an incredible aroma and a pleasant homemade taste.

If you are expecting guests in half an hour, but there is no time to prepare something delicious, then quick khachapuri will undoubtedly come to the rescue and will pleasantly surprise your guests.

The recipe for making pkhali from beans will appeal to all lovers of original, but affordable and quick to prepare dishes. In addition, natural ingredients will add beauty and health to you.

You can cook Georgian shish kebab traditionally with tomatoes, or you can make a more original version. I highly recommend you try Georgian kebab with eggplants. Here is the prescription!

Red beans cooked in a pot have an unsurpassed taste and aroma. I advise you to cook this dish, since the recipe is incredibly simple.

No matter how good the summer is, all the tomatoes still do not have time to grow and ripen. Therefore, they need to be saved, that is, preserved. Georgian green tomatoes - great recipe!

We bring to your attention an original but affordable dish of Georgian cuisine, which is perfect for any side dish, but tasty on its own. Budget-friendly, but very tasty.

The combination of ingredients in this Georgian dish may seem strange and unusual to you, but believe me, you have never tasted such amazing chicken, incredibly tender and aromatic.

Juicy, tasty and very tomato-based Georgian fried eggs will be an excellent breakfast. This dish can rather be called seasonal, since only fresh vegetables produce this aromatic delicacy.

Georgian beef kharcho is a hearty and flavorful meat soup. It's not difficult to prepare. When preparing kharcho, we will use a lot of greens, hot peppers, tomatoes and rice.

If you are partial to bright and spicy Caucasian cuisine, if you love the famous satsivi sauce, then you will definitely like this simple recipe for cooking fish in Georgian style!

This kharcho soup with tomatoes is slightly different from the classic version. There was no plum sauce in stores back then, so we made kharcho with tomatoes. I'm sharing the recipe!

I bring to your attention an incredibly tasty, and also dietary dish of Georgian cuisine - Adjarian meat. Try cooking it at home and enjoy the benefits and taste of this dish.

If you haven’t tried Georgian meat yet, then you definitely need to catch up. The sweetish-creamy taste of the most tender pork will amaze even sophisticated gourmets.

I offer you a recipe for real Georgian kharcho with walnuts. This is so delicious that you will definitely cook kharcho this way. You can't drag my sons away from this soup by the ears. Let's cook!

A most interesting recipe for Georgian cuisine, in which spices play the main role - as in many other local dishes. Adjarian chicken is a great option for any holiday.

The recipe for an omelette in Georgian is simple, but the dish turns out very tasty. This is my husband’s favorite omelet; he often starts his work day with it.

Tkemali sauce or plum sauce for the winter is an excellent preparation. By the way, you can cook it not only in winter. This oriental sauce is suitable for meat and poultry dishes. Tkemali comes out sweetish-spicy.

Unfortunately, I haven’t been to Georgia, but I went to a restaurant and tried this Georgian bread for the first time. I don’t know how similar it is to the real thing, but overall it’s a very tasty thing!

This salad is not only very tasty, but also incredibly filling, so no one will leave the table hungry. Diversify your holiday with such an unusual Georgian salad!

Today we will prepare a salad from one of the most valuable vegetables that nature gave us - beets. The peculiarity of this recipe is that the beets are prepared in a way invented by the Georgian people.

A national Georgian bean dish that everyone should try at least once. In addition, it can be classified as lenten and vegetarian dishes, so it is suitable for absolutely everyone.

Tarragon lemonade is my childhood favorite lemonade. It's so great that you don't have to buy it in the store. You can very easily and simply prepare tarragon at home yourself!

Here is a very simple recipe for chakhokhbili in a slow cooker. As it turns out, preparing this delicious Georgian dish in a slow cooker is very easy, and it turns out surprisingly tasty.

Kharcho in a slow cooker is a flavorful and very nutritious soup. Lamb makes this soup exceptionally delicious. I bring to your attention a simple recipe for kharcho in a slow cooker - even a beginner can master it!

Georgian pork shashlik sounds very appetizing, doesn’t it? I’m sharing Georgian kebab cooking secrets that will help you prepare fantastically juicy pork kebab.

Our Russian cuisine is incredibly rich, there is no doubt about it. But we should not forget that we are not the only ones who know how to cook deliciously (this, of course, can be argued). For your attention - lamb kharcho soup.

Tkemali is a traditional Georgian sauce served with poultry, meat and fish dishes. The recipe for making tkemali sauce according to Georgian traditions is for your attention.

Satsebeli (Georgian: საწებელი) is a traditional Georgian sauce with a sweet and sour taste, which is made from fruits and nuts. I’ll tell you how to make satsebeli sauce at home.

Recipe for the popular Georgian soup Kharcho. Every self-respecting home cook should know how to cook Kharcho soup.

Eggplants occupy a special place in Georgian cuisine. Hot dishes and cold salads are prepared from the fleshy purple vegetable, it is stuffed and baked on the grill, seasoned with hot spices, nuts, cheese, and served with meat and mushrooms. Today in our kitchen we have Georgian eggplants - a moderately spicy, savory appetizer, which is often used as a winter preparation. Variations on the eggplant theme with a Georgian accent are in our article.

What do they eat eggplants with in the Caucasus?

Nuts and garlic are favorite Georgian seasonings, integral ingredients of traditional sauces, without which it is impossible to imagine the national cuisine. They season meat, soups, and vegetables. Eggplants are no exception. They also love herbs and spices, moderately hot and aromatic.

To cook Georgian eggplants, in addition to the blue ones themselves, you will almost certainly need the following products, which “migrate” from recipe to recipe:

• garlic, onion;
• pepper – sweet and definitely chili;
• tomatoes;
• from spices – coriander, saffron, a mixture of peppers;
• from greens - cilantro, basil, parsley;

The traditional taste of Georgian dishes is sour-sweet-spicy, so wine vinegar, pomegranate juice, and lemon are often used to season dishes. Eggplants go well with traditional Georgian sauces - satsivi, bazhi, which are based on walnuts.

Having the above-mentioned products in your kitchen, you can safely prepare eggplants in Georgian style, including preparations for the winter.

Cold appetizers

Let's start our excursion into the intricacies of cooking with appetizers, without which not a single feast of the hospitable highlanders is complete. The most popular eggplant salad is ajapsandali. It’s like lecho for Hungarians or Bulgarians - there is one recipe, but there are countless variations.

Classic ajapsandali

It is customary to prepare this salad for future use, since it must be thoroughly brewed before serving. It can be stored in the refrigerator for up to 2 weeks; over time it becomes even tastier.

Eggplants for ajapsandali need to be young, long and smooth, with smooth purple skin. When cut, the seeds should be white, barely noticeable, the flesh should be tender, elastic, without defects. For 2 kg of these beauties, we make up a company of the following products:

• sweet pepper, preferably not green and fleshy (4 pcs.);
• tomatoes (1.5–2 kg);
• garlic (5 large cloves);
• onions (1 kg);
• greens (cilantro, dill, parsley, basil) - 1 generous bunch of each type;
• salt and oil for frying eggplants.

Preparation begins with blue ones, which are washed, peeled and cut into longitudinal plates (tongues). Thickness – 0.8–1 cm. To remove bitterness and excess juice, vegetables are generously salted and set aside for 30–40 minutes. Then they are washed and squeezed. To avoid shooting in the frying pan, remove the remaining moisture with a paper towel. While the blue ones are releasing their juice, prepare a dressing from the remaining vegetables. Finely chopped onions are sautéed. Peppers and tomatoes cut into pieces and garlic passed through a press are sent to it. Stew vegetables for 10 minutes, salt to taste, sweeten if necessary. Add chopped greens to the prepared vegetable mixture.

The eggplants are fried on both sides, the excess oil is allowed to drain and added to the vegetable dressing. Tomatoes provide acid, so vinegar is not used in classic ajapsandali. But this is a matter of taste. In order for the little blue ones to be saturated with the dressing, it will take from several hours to a day. At this time, the dish is sent to the refrigerator.

With walnuts

Eggplants with walnuts are a classic Georgian vegetable preparation. For 1 kg (5-6 pieces) of blue ones it takes:

• walnuts (kernels) – 150 g;
• garlic – 4–5 cloves;
• a bunch of cilantro;
• spices – saffron, suneli hops, coriander seeds;
• salt and vinegar are added to taste.

The eggplants in this dish are wrapped in rolls, which determines how the vegetable is cut into long thin slices (0.5–0.8 cm). The technology for preparing the plates for frying is the same as in the previous recipe. To remove excess oil from roasted vegetables, place them on a paper towel.

To prepare the filling, pass the nuts through a meat grinder with a fine sieve, beat the garlic with a small amount of oil (for binding) in a blender, and finely chop the cilantro. The products are combined and mixed to a paste-like state, seasoned with spices, vinegar, and salt.

The cooled eggplant slices are spread with nut paste and rolled up. The appetizer is ready.

With garlic and herbs

This version of Georgian eggplant is more everyday than festive; it is prepared from what is always on hand, at least in the Caucasus.

These will be vegetable rolls with a very simple but flavorful filling. To prepare it, based on 1 kg of blue ones, you will need:

• young garlic (this is important, it is not so “evil”) - 3 heads;
• a bunch of cilantro;
• a bunch of parsley;
• mixture of peppers, salt, oil.

Beat garlic and herbs with a small amount (50–60 ml) of olive oil, salt and spices in a blender until paste-like. Fried tongues are prepared from eggplants. We won’t repeat how to prepare and fry a vegetable, since plenty has been said about this in previous recipes. All that remains is to spread the aromatic filling on the vegetable slices.

Let's reveal the secret of how to prevent eggplants from being over-soaked in oil when frying. Before adding to the frying pan, the vegetable slices are greased with a small amount of vegetable oil. The frying pan remains dry. As a result, the pulp is not so much fried as baked.

Georgian eggplants for the winter

To stock up on eggplants for the winter, recipes for preparing vegetables in Georgian style in a spicy sweet and sour sauce are more suitable. They almost always use acid, which acts as a reliable preservative. This can be vinegar, including wine, pomegranate juice, lemon juice. In Russian interpretation, such salads are often called “Ogonyok”.

In a spicy dressing

Spicy snacks are eaten very well in winter, so you can cook them without fear. The amount of ingredients in the recipe is calculated for 5 kg of blue ones. Namely:

• sweet pepper (red or yellow, fleshy) – 10 pieces;
• chili pepper – 1–2 pieces;
• peeled garlic - half a glass on your finger;
• vinegar – 200 ml.

Grind all components in a food processor, salt to taste, and add vinegar. The sweetness in the sauce comes from the bell pepper, but you can add a little sugar. Since the preservation will have to be sterilized, the dressing does not need to be boiled.

Eggplants are cut into circles or slices. In the first case, they will be dipped in dressing, in the second, they will be spread and rolled up. Before cooking, the bitterness is removed from the vegetable - in a dry way (salt, let it drain) or soaked for half an hour in salt water. The blue ones are fried or baked in the oven.

The circles (rolls) are placed in jars, generously sandwiched with filling so that there are no voids. If the dressing has been boiled, half-liter jars are sterilized for 10–15 minutes, if not, half an hour.

With chili, tomatoes and garlic

If you use tomatoes and a little more vinegar and hot pepper in the dressing (all these are natural preservatives), you can prepare Georgian eggplants for the winter, but without sterilization. We offer a recipe for your culinary piggy bank based on 4 kg of blue ones. Besides them, we take:

• bell pepper – 1 kg;
• ripe fleshy (not watery) tomatoes – 2 kg;
• chili – 4 peppercorns;
• peeled garlic - 4 large heads;
• vinegar – 200 ml;
• sugar – 125 ml (half a glass);
• butter in sauce – 125 ml;
• salt, oil for frying vegetables.

Eggplants cut into slices and freed from bitterness can be prepared in one of the following ways - fry in a frying pan or bake in the oven. We recommend not peeling the skin, it looks more beautiful in a jar and the pulp doesn’t fall apart.

A sweet, sour and hot sauce is prepared from the remaining ingredients. Grind tomatoes, both types of peppers and garlic or beat them in a blender to a paste. Oil is poured here, salt and sugar are added, and then sent to the fire. The mass needs to be boiled well, especially if the tomatoes were not dense and meaty enough. Vinegar is poured in at the very end.

After this, the eggplants are placed in clean, baked jars, sandwiched with pepper and tomato dressing, and rolled up with sterile lids.

The second, and in our opinion more reliable, option is to additionally boil the blue ones. To do this, the fried circles are dipped in a boiling dressing, vinegar is poured in, and the whole thing is simmered for 5-7 minutes. And after that they roll it up.