Source: Zefirchik06, AdobeStockGeorgia is famous for its piquant and aromatic dishes with an abundance of herbs and spices. And, of course, for its irresistible sauces. This time, we'll delve deeper into sauces, sharing the best recipes!
1. Satsabeli
Source: 20dishes.comThis spicy tomato sauce with herbs is a true star of Georgian cuisine.
You will need: 3 kg tomatoes, 1 kg bell peppers, 2 bunches of cilantro, 1 bunch each of dill and parsley, 1 chili pepper, 1 tsp coriander, 8 cloves of garlic, salt, and sugar.
Preparation: Pass the tomatoes, bell peppers, and chili through a meat grinder. Finely chop the herbs and add them to the mixture. Place everything on the stove, bring to a boil, and simmer for 20 minutes over low heat. Add all the spices and continue to reduce the sauce for another 50 minutes until it reaches your desired consistency. Finally, add the crushed garlic and mix everything together.
2. Tkemali Sauce
Source: povar24.infoThe legendary Georgian plum sauce made from the Tkemali variety.
You will need: 2 kg Tkemali plums, 2 bunches of cilantro, 2 bunches of dill, 2 chili peppers, 1 head of garlic, spices.
Preparation: Cover the plums with water and simmer for 30-40 minutes over low heat. Let them cool and then rub them through a sieve. Finely chop all the herbs with the chili and mash the garlic into a paste. Mix with the plum sauce and season to taste.
3. Bazhe
Source: cookpad.comThis walnut sauce is the base for Satsivi and many other Georgian dishes.
You will need: 500 g walnuts or hazelnuts, 2 cloves of garlic, 1 bunch of cilantro, 5 g each of khmeli-suneli, utskho-suneli, saffron, and ground red pepper, 1 tsp wine vinegar.
Preparation: Pass the nuts through a meat grinder or grind them in a blender. Add water to thin the sauce to the consistency of sour cream. Add crushed garlic, chopped herbs, vinegar, and spices, then mix everything together.
4. Georgian Adjika
Source: spmguild.ruClassic Georgian adjika does not contain tomatoes!
You will need: 1 kg hot peppers, 400 g garlic, 300 g walnuts, 200 g salt, 30 g each of khmeli-suneli, coriander, and savory.
Preparation: Pass the hot peppers through a meat grinder. Then pass the garlic and walnuts through the same grinder. Mix the mass, add all the spices, and distribute the sauce into sterilized jars.
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5. Georgian Salad Dressing
Source: donatewales.orgA very simple sauce for a variety of vegetable appetizers.
You will need: 3 tbsp olive oil, 4 sprigs of cilantro, 1 tsp wine vinegar, 1 clove of garlic, 1 pinch of salt, 2 basil leaves, 2 tbsp lemon juice, spices.
Preparation: Finely chop the garlic and herbs, and crush them with salt. Mix all ingredients and season the sauce to taste.
6. Georgian Chimichurri
Source: loveandlemons.comA wonderful fresh sauce for meat. It originally came from Latin America but quickly became popular in modern Georgian cuisine!
You will need: 1 bell pepper, 5 sprigs each of cilantro and parsley, 6 cloves of garlic, 1 onion, 1 tsp vinegar, 6 tbsp olive oil.
Preparation: Finely chop the onion, garlic, bell pepper, and all the herbs. Mix with olive oil and vinegar, and season the sauce as desired.
7. Spicy Tomato Sauce
Source: photorecept.ruThe main secret here is the amount of hot pepper.
You will need: 5 sprigs of cilantro, 5 kg tomatoes, 2.5 tbsp wine vinegar, 170 g garlic, 750 g hot peppers, 2.5 tbsp salt, 500 ml water, 25 g ground red pepper.
Preparation: Roughly chop the tomatoes, cover with water, and simmer for half an hour over low heat. Pass the hot peppers and garlic through a meat grinder, finely chop the cilantro, add vinegar, salt, and spices. Rub the tomatoes through a sieve, mix with the other ingredients, and simmer the sauce over low heat until it reaches the desired consistency.
8. Green Tkemali
Source: fishki.netA green variation of the sauce that pairs best with poultry and fish.
You will need: 2 kg sour plums or green plums, 1 head of garlic, 2 bunches of cilantro, 2 bunches of dill, 2 chili peppers, spices.
Preparation: Cover the plums with water and boil them for half an hour over low heat, then rub them through a sieve. Blend the remaining ingredients and mix with the fruit puree. Season the sauce to taste.
9. Georgian Adjika from Tomatoes for Winter
Source: mobillegends.netAdjika recipes vary greatly across different regions.
You will need: 1 kg tomatoes, 2 kg bell peppers, 30 g hot peppers, 200 g garlic, 200 g sugar, 20 g salt, 200 ml vegetable oil, 200 ml vinegar, 70 g parsley.
Preparation: Roughly chop the tomatoes and bell peppers, pass them through a meat grinder, and simmer for 20 minutes. Mince the hot peppers with garlic, add them to the mixture, and simmer for another 10 minutes. Add sugar, salt, oil, and vinegar, and cook the adjika for the final 10 minutes. Add chopped parsley, and after another 5 minutes, remove the sauce from the heat. Seal it in sterilized jars.
10. Tsakhton
Source: radov39.ruA cold sour cream sauce with nuts – pure delight!
You will need: 200 g thick sour cream, 50 g walnuts, 2 cloves of garlic, 0.5 tsp khmeli-suneli, 3 sprigs each of parsley and dill, spices.
Preparation: Grind the walnuts in a blender, finely chop the herbs, and press the garlic. Mix all the sauce ingredients with the sour cream and refrigerate for 1 hour.
11. Satsabeli from Tomato Juice
Source: sauny-kaminy.ruAn alternative way to prepare the classic Georgian sauce.
You will need: 600 ml tomato juice, 3 bunches each of cilantro and dill, 4 cloves of garlic, 2 chili peppers, 150 ml water, spices.
Preparation: Pass all the herbs, chili peppers, and garlic through a meat grinder. Add hot water and spices, and let sit for a couple of minutes. Pour in the tomato juice, gently heat the sauce on the stove, and then remove from heat.
12. Satsivi Sauce
Source: botanichka.ruAnother delicious variation of that very walnut sauce!
You will need: 300 g walnuts, 400 ml broth, 30 g fat, 160 g onion, 6 cloves of garlic, 1 bunch of cilantro, 1 lemon, 1 tbsp flour, 1 tbsp khmeli-suneli, spices.
Preparation: Finely chop the garlic and crush it with salt. Separately crush the walnuts. Finely chop the cilantro. Mince the onion and fry it in fat until soft. Add flour and continue frying until golden. Pour in the broth, mix, and simmer the mixture for about 7 minutes over low heat. Combine all ingredients, add lemon juice, bring the sauce to a boil over low heat, and remove from the stove.
13. Blackberry Sauce
Source: doma-vkusnee.ruAlthough this is a berry sauce, it turns out not sweet at all.
You will need: 500 g blackberries, 5 cloves of garlic, 10 g ground red pepper, 1 bunch of cilantro.
Preparation: Rub the washed blackberries through a sieve. Blend the garlic with cilantro, add ground red pepper, and mix with the berry puree.
14. Georgian Tomato Sauce for Shashlik
Source: svkreal.ruThe main advantage is that the sauce is made from tomato paste – extremely simple.
You will need: 500 g tomato paste, 500 ml water, 6 cloves of garlic, 1 onion, 1 bunch each of cilantro, parsley, and dill, spices.
Preparation: Mix the tomato paste with water, gently heat, and remove from heat. Add crushed garlic, chopped herbs, and spices. Separately fry the minced onion until golden, and also add to the sauce. Mix everything together.
15. Garo
Source: foodddy.ruAnd again, a Georgian nut-based sauce, this time with egg yolks.
You will need: 2 cups broth, 4 cloves of garlic, 200 g walnuts, 2 onions, 1/4 cup wine vinegar, 2 tbsp chopped cilantro, 2 egg yolks, salt.
Preparation: Crush or blend the walnuts, cilantro, and garlic with salt. Mix everything with vinegar, gradually pour in the broth, and mix again. Add finely chopped onion, bring the sauce to a boil, and simmer for 10 minutes, stirring. Let it cool, then whisk 2 spoons of the sauce with the egg yolks. Mix with the rest of the sauce and gently heat again.
16. Georgian Sauce with Walnuts and Pomegranate Juice
Source: spmguild.ruAll the best gathered in this recipe!
You will need: 125 g walnuts, 1 chili pepper, 2 cloves of garlic, 80 ml water, 70 ml pomegranate juice, half a bunch of cilantro, 1 tsp khmeli-suneli, 1 pinch of saffron, spices.
Preparation: Grind the walnuts, chili, garlic, and cilantro in a blender. Add spices, warm water, and pomegranate juice, and blend again until smooth.
17. Tsatsiki
Source: keywordbaskets.comOr Tzatziki. This sauce came to Georgian cuisine from Greek cuisine.
You will need: 370 ml thick yogurt, 2 cucumbers, 5 cloves of garlic, 1 tsp wine vinegar, 2 tbsp vegetable oil, 1 tbsp each of chopped mint, cilantro, and dill, 1 tsp salt.
Preparation: Peel the cucumbers and grate them. Press the garlic and mix all the sauce ingredients together.
18. Pomegranate Sauce for Meat
Source: grillbar-dacha.ruThis, however, is an achievement exclusively of Georgian cuisine!
You will need: 300 ml pomegranate juice, 3 tbsp brown sugar, 3 tbsp butter, 1 tsp starch, 1 pinch of coriander, 1 pinch of salt.
Preparation: Bring the pomegranate juice to a boil, add sugar, spices, and butter, and stir until dissolved. Dissolve the starch in a couple of spoons of water, pour into the juice, and mix thoroughly. Simmer the sauce until thickened for about 20 minutes over low heat.
19. Pomegranate Tkemali
Source: vosadu-li-vogorode.ruAn original interpretation of classic Georgian Tkemali.
You will need: 2 kg plums, 100 ml pomegranate juice, 80 g sugar, 1 head of garlic, 1 tbsp khmeli-suneli, spices.
Preparation: Pit the plums, simmer with sugar until soft for 20 minutes, and rub through a sieve. Add all the spices, crushed garlic, and pomegranate juice, and simmer the sauce for another 5-7 minutes.
20. Georgian Matsoni Sauce
Source: plantily.comA light and refreshing Georgian sauce for vegetables or baked goods.
You will need: 250 ml matsoni, 6 cucumbers, 1 bunch of parsley, 1 bunch of dill, spices.
Preparation: Cut the cucumbers into very fine julienne strips and finely chop all the herbs. Optionally, add chopped garlic or nuts. Mix everything with matsoni and season the sauce to taste.