Watermelon sauce for lamb. Wild garlic sauce. Sauce made from hot pepper leaves. Garlic sauce with ayran. Tsakhdon sauce for meat. Hurry up and replenish your culinary treasury with wonderful recipes

Sauces are often used in Ossetian cuisine. They give national dishes a special flavor and additional taste.

Ossetian sauces, like all Caucasian ones, are certainly spicy or piquantly spicy. They always contain a lot of hot and allspice peppers and aromatic herbs. Many sauces are prepared on the basis of fermented milk products - such as sour milk, ayran, whey.

Common ingredients in sauces are wild herbs, for example, “bear onion” (ramson), which has been preferred in Ossetia since ancient times. Watermelon sauce for meat boasts an unusual taste; you won’t find this anywhere else, only in the Ossetian home – this is a special recipe.

Tsakhdon sauce - based on lamb broth - can generally be an independent dish. It happens that it is served simply with bread, and the simplest meal turns out tasty and satisfying. In short, the Ossetian sauces, the recipes for which we offer you, will never be out of place on the table. They will emphasize and enhance the advantages of any treat made from vegetables, meat, cereals or fish.

Watermelon sauce for lamb - recipe

Ingredients:

Ripe watermelon pulp – 1 kg;
water – 100 ml;
sugar – 75 g;
salt – 1/2 tsp;
cinnamon and cloves into a hammer. form, dried ground coriander, dried cilantro, black. pepper, hot pepper - a pinch of each.

1. After washing a juicy and ripe watermelon, cut out the required amount of pulp. Remove the seeds from it and place the pulp in a blender cup.

2. Add sugar to the watermelon and puree. Continuing to beat the puree, add water and all the spices without exception.

3. Transfer watermelon puree with spices to an enamel saucepan. Turn the heat to low and cook until thickened, stirring continuously with a spatula.

4. Then pass the boiled (thick) sauce through a fine sieve or cheesecloth. Return to the saucepan and cook again until darkened. During this cooking process, add salt to the sauce.

5. Pour the finished watermelon sauce into small bowls and serve with lamb, boiled or baked on coals.


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  • Delicious recipes
  • Delicious recipes

Wild garlic sauce - recipe

A delicious Ossetian sauce that will outshine the popular Italian pesto. No worse, but even better!

Ingredients:

A bunch of wild garlic – 100-120 g;
sour cream and strong meat broth - 150 g each;
dill and parsley leaves (all fresh) - a bunch each;
salt, hot and fragrant pepper - to taste, freshly ground.

1. Clean the wild garlic from the roots, do not cut off the stems. Rinse the grass thoroughly. Shake several times to remove any drops. Then chop the greens finely, put them in a mortar, add salt, and crush them to a thick and juicy pulp.

2. Wash the parsley and dill. Dry off any drips and cut into pieces. Send to crushed wild garlic along with peppers.

4. Serve this green sauce with meat and poultry dishes.


Hot pepper leaf sauce - recipe

The sauce is prepared from the salted leaves of some varieties of capsicum (hot) peppers. In Ossetia, both itself and its leaves are salted in jars; these are common preparations. Of course, you can’t buy such leaves in a regular supermarket, but you can look for them in shops with Caucasian seasonings.

Ingredients:

Salted leaves of hot pepper (the one in the pods) – 150 g;
sour cream or ayran, thick kefir – 250 g;
salt and pepper to taste.

1. Grind the salted pepper leaves - cut them very finely or with a blender, you can pound them in a mortar.

2. Cool the ayran or sour cream/kefir. Pour over the salted leaves. Add more spices, if needed, to taste.

3. That’s it, the cooking is finished, now pour the mixture into a gravy boat and serve. It will be great with both meat and fish dishes.


Garlic sauce with ayran - recipe

A delicious sauce for any meat; it would be great served with baked potatoes. Very simple, but for lovers of very spicy food.

Ingredients:

Sour milk (or whey, sour kefir, ayran) – 200 g;
garlic – 4 pcs (large cloves);
hot pepper – 1 pod, green variety;
salt.

1. Cut the garlic in half and put it in a mortar. And grind it together with salt.

2. Wash the hot pepper, cut it, and knock out the seeds. Cut the pod into rings, add to the garlic, and grind again to a paste-like consistency.

3. Transfer the resulting spicy mixture into a clay or porcelain bowl, add kefir or ayran. Without stirring, let it brew for 40-45 minutes.

4. Serve this wonderful seasoning with boiled poultry or lamb, or baked vegetables.


Tsakhdon sauce for meat - recipe

Ossetian cuisine is probably not as rich in a variety of products as the cuisines of the peoples of the South Caucasus. This is largely due to the harsh conditions in which the Ossetians lived for several centuries: high mountains, the absence of many fruits and vegetables, the prevalence of cattle breeding over agriculture. These natural conditions have formed a special, specific approach to both preparing and eating food. Many of the traditional Ossetian dishes are unlikely to be suitable for those who meticulously count calories, the amount of cholesterol and are afraid of gaining an extra 100g. weight. At the same time, in Ossetian cuisine you can find zest, which, having tasted, makes you want “at least another piece” for a long time, or even try to cook it yourself.

The material presented below is taken from a small but interesting book by Z.V. Kanukova “Traditional Ossetian Food” from the “My Ossetia” series.

It is sold in bookstores in Vladikavkaz and we recommend it for reading to everyone who loves to cook.

RECIPES FOR COOKING THE MOST POPULAR DISHES OF OSSETIAN CUISINE

PEPPER LEAVE SAUCE

(Tsyvzydakhdon)

Take products as needed

Take salted leaves of bitter capsicum, put in a gravy boat and pour sour cream or kefir. Add salt if necessary.

COOKING PEPPER LEAVES

(Tsyvzyyi tsartta tsakhdzhynay)

For 1 kg of leaves - 80-100 g of salt

Remove the leaves of the hot pepper from the stems, sort them, and wash them in running water or in several waters. Leave the small pepper pods with the leaves. Squeeze out the water, put in a saucepan and cover with cold water. Cook the leaves until soft. Then remove them from the heat, place in a sieve or colander and rinse with cold water until the water runs clear. Let the water drain and then put it in a large cup to make it easier to mix with the salt. Place in prepared container and compress. Cover with a clean napkin and place a large press board on top; if in a glass container, cover them with a lid.

GARLIC SAUSE

(Nurydzakhdon)

1st option.

Garlic - 3-4 cloves, sour cream - 30 g, salt - to taste

Peel the garlic, add salt and pound in a wooden or clay mortar until smooth and thick. Place in a sauce boat and add sour cream, stir well. Tsakhdon can also be prepared with kefir.

2nd option.

Garlic - 2-3 cloves, broth - 30 g, pepper, salt - to taste

Prepare the garlic as described above, add low-fat broth and ground black pepper instead of sour cream. Both tsakhdons are served with boiled meat dishes.

BEAN SOUP WITH SMOKED LAMB

(Khadur fazdsadzyd dzidzaima)

Beans - 200 g, smoked lamb - 500 g, onions - 2 goals, fat - 30 g, pepper and salt to taste.

Sort the beans, rinse and put in a saucepan, cover with cold water. Cook over low heat until half cooked. Then put a piece (or cut into pieces) of smoked lamb into the beans and continue to cook. Add finely chopped onion. Before the end of cooking, add capsicum.

Smoked meat adds its own flavor, so soup with herbs and spices is not seasoned.

BEAN SOUP WITH SMOKED FILK LARD

(Khadur stad fysy dymagima)

Sort the beans, rinse, boil in a small amount of water for 15-20 minutes, drain them and add new ones. Boil the beans over low heat. 15-20 minutes before it’s ready, cut the smoked tail fat into pieces, put it in the soup and continue cooking. Finely chop the onion and add to the soup, followed by the capsicum.

This soup can also be prepared with potatoes, then the potatoes are added to the soup before adding lard, and then the addition of beans is reduced.

SOUP WITH FLOUR DUMPINGS

(Khaltamadzhyn kharmhuypp)

1st option. Egg - 2 pcs., flour - 2 tbsp. spoons, salt - to taste

In a bowl, grind the eggs with flour until the mixture becomes thicker than sour cream. Salt,

Take the resulting mass with a teaspoon, dipping it in cold water, and dip it into pre-prepared broth or milk. Cook for 10 minutes in a covered saucepan over low heat.

The entire cooking process is the same as indicated above, with the only difference being that when kneading the dumplings, crushed parsley or cilantro (to taste) is added.

Dumplings can be used to season all broths.

BOILED LAMB

(Fysy fyd kuydyr fyhey)

Wash the leg of lamb, place in a pan of boiling water and cook, skimming off the foam with a slotted spoon. Add peeled, coarsely chopped roots (parsley, celery), onions, bay leaves, black peppercorns, salt and continue cooking until tender.

Before serving, place the meat on a dish and sprinkle salt, parsley and dill on top. Separately serve tsakhdon made from garlic or hot pepper leaves with sour cream or kefir.

LAMB STEW

(Fysy fydy lyvze)

Peel the pulp from the hind leg and the kidney part of the lamb from the films, wash, cut into pieces of approximately the same shape and size and place in a saucepan. Add salt, chop the onion and sprinkle it over the meat, cover with a lid and place on low heat. Cook until the liquid has evaporated. Then fry in your own fat. If the meat is not fatty, add fat.

When the meat becomes soft, add a little broth or hot water. Peel the potatoes, cut into cubes and place on the meat. Cover and cook until potatoes are done. Then pour tomato puree diluted with broth into the sauce. After 5-10 minutes, add ground black pepper or finely chopped hot pepper, savory, and grated garlic. When serving, add chopped parsley and dill.

SHASHLIK FROM YOUNG LAMB

(Fysy fyday fizoneg)

Separate the parts of the hind leg, the kidney part of the young lamb from the bones, wash, cut into equal pieces, add salt, sprinkle with ground black pepper, and mix. Then thread the meat onto a skewer and fry over moderately hot charcoal until cooked through. To ensure even frying, the skewer must be rotated.

The kebab can be served on a skewer or on a platter, garnished with onion rings and lemon.

LIVZHA FROM LAMB

(Fysy fday lyvze)

Meat - 500 g, potatoes - 400 g, onions - 100 g, salt, herbs, pepper - to taste

Cut the fatty lamb into small pieces, add salt and put in a saucepan, add cold water so that the water covers the meat, cover with a lid and cook until cooked. Peel the potatoes, cut them and put them in the meat. Then chop the onions, sprinkle them on top of the potatoes, cover with a lid and cook until tender. Make sure that the potatoes are not overcooked and that they are covered with liquid. Season with hot capsicum and move to the side of the stove. The dish should be juicy.

OFF-PRODUCTS FRIED IN A FRYING PAN

(Khuylfydzaumate tebey fizoneggondgey)

Remove films from the liver, lungs, and heart, rinse thoroughly, cut into equal pieces and place in a deep frying pan, adding a little broth or water. Add salt, cover with a lid and simmer over low heat so that the offal does not immediately begin to fry, but simmers for 10-15 minutes. When the liquid has boiled away, add chopped lamb fat. Fry until a golden brown crust forms. Chop the onion, add it to the offal and continue to fry until tender, stirring from time to time. Sprinkle with ground black pepper.

Serve hot.

SHASHLIK WRAPED IN FAT FILM

(Ekhsyrfembal)

Process lamb lungs, liver, heart, remove films, wash with cold water and cut into equal pieces, salt, sprinkle with black pepper, put on a skewer and fry over hot charcoal until cooked, rotating the skewer. Then remove the kebab from the skewer onto a plate and wrap each piece individually in lamb fat film, cut into quadrangles. Thread onto a skewer again, lightly salt and fry over coals until golden brown.

Served hot.

Note. By-products can be boiled before wrapping them in a fat film.

CHICKEN WITH SOURCREAM SAUCE

(Karchy lyvze ehsyry sertime)

Chicken - 1 piece, potatoes - 300 g, sour cream - 300 g, onions - 2-3 heads, flour - 40 g, garlic - 5 cloves, salt, savory, pepper - to taste

Scorch the chicken carcass, cut off the neck and legs. Carefully gut, being careful not to crush the gallbladder. Rinse the carcass well in cold water, put it in a saucepan and boil in a small amount of water so that the water just covers the carcass. During this time, peel the potatoes. Remove the chicken from the broth and put in the potatoes, chopped with garlic, and boil (there should be very little broth left). Then chop the chicken into pieces, put it in the broth with potatoes and let it boil.

Add finely chopped onion, flour diluted with sour cream and simmer. Shortly before it’s ready, add ground black pepper, savory, add crushed garlic and move it to the side of the stove for 10-15 minutes. Serve hot, sprinkled with herbs.

CORN GREAT MILK SOUP

Corn grits - 150 g, whole milk - 3 parts, water - 1 part, lard - 20 g per serving

Wash corn grits in several waters. Let the water drain. Pour into boiling water and cook until tender. 5-7 minutes before readiness, add whole milk and let it boil, add salt. When serving, add a piece of butter or melted fat tail fat.

HOMINY

Corn flour - 200 g, wheat flour -50 g, whey - 400 g, melted butter -50 g, sugar - 30 g

Pour the whey (not very acidic) into a cast iron pan (cauldron), put on low heat and let it boil, add salt.

Sift the finely ground corn flour and add it to the whey in small portions, stirring continuously with a wooden spoon or paddle. Continue cooking over low heat until a homogeneous, elastic, viscous mass with a slightly creamy color is obtained. 5-7 minutes before removing from heat, add a little sifted wheat flour and cook until fully cooked. When hot, place on plates, moistening a spoon in hot melted butter, smooth the surface, giving it a round shape. Make a well in the middle and pour melted butter into it, sprinkle with sugar.

Serve hot.

PREPARATION OF OSSETIAN CHEESE

(Iron tsykht)

Strain the whole milk through a fine sieve or cheesecloth into a clean saucepan and warm it over low heat to room temperature, 20-22 degrees, then pour in the starter (akhsaen, prepared in advance) and mix thoroughly so that it is evenly distributed in the milk, otherwise the milk will not curdle completely (ahsaen can be replaced with pepsin dissolved in cold water).

Place the pan with the fermented milk in a warm place until it completely curdles, then stir the curdled milk well with a spoon, let the cheese settle to the bottom of the pan until the whey on the surface is greenish-transparent. After this, carefully collect the cheese with your hands (or on a sieve), squeeze out the whey so that the surface of the cheese becomes elastic, and lower it into the whey. The cheese for the Ossetian pie is aged for one or two days.

Preparing cheese starter

Wash the lamb or beef stomach very well, sprinkle it generously with salt, roll it up and leave for one day so that the salt is absorbed into it. Then straighten it and hang it to dry over the stove. When the stomach is dry, you can make sourdough (ahsen). To do this, pour slightly warmed whey into a ceramic jug and put in some of the dried stomach, add a little salt and leave for another day. When the whey becomes cloudy and bubbles appear on the surface, it is ready for fermentation.

CHEESE DZYKKA

(Tsykhty dzykka)

Sour cream - 500 g, cheese - 400 g, wheat flour -150 g, salt - to taste

Pour fresh sour cream into a saucepan (preferably in a cast iron) and cook on medium

heat for 15-20 minutes from the moment of boiling, stirring occasionally, add salt.

Squeeze fresh cheese from the remaining whey, knead thoroughly to a homogeneous elastic mass and place in boiling sour cream. Cook over low heat, stirring continuously with a spoon or wooden paddle. When the cheese melts, without ceasing to stir, carefully add sifted wheat flour in small portions so that there are no lumps. Cook until copious amounts of oil release. The mass should take on a slightly creamy color.

When the dzykka is ready, it will easily come away from the spoon and the sides of the pan.

It is usually served hot, but can also be served cold.

DZYKKA FROM SOUR CREAM

(Ekhsyry sertei dzykka)

Sour cream - 300 g, corn flour - 50 g, wheat flour - 20 g, salt - to taste

Pour fresh sour cream into a saucepan or - 32 -

cauldron and cook over low heat, stirring with a wooden spoon, for 30-35 minutes, add salt. Stirring all the time, add corn flour in small portions (you can replace it with semolina). Cook for 2-3 minutes, then add a little wheat flour as well. Continue cooking over low heat, stirring, until the oil releases. The mixture will take on a slightly creamy color and will easily pull away from the walls of the pan.

DZYKKA FROM SOUR CREAM WITH EGG

(Ekhsyry sertei dzykka aeichytimae)

Sour cream - 300 g, flour - 70 g, eggs - 2 pcs., salt - to taste

Pour fresh sour cream into a saucepan or cauldron and cook over low heat, stirring with a spoon, for 30-35 minutes, add salt. Add the flour carefully so that there are no lumps and continue to cook over low heat, stirring until the mixture separates.

oil and will not take on a slightly creamy color. Beat the egg and pour into the zykka, mix well, cook for another 1-2 minutes.

(Kapyty misyn)

Heat boiled or pasteurized milk to a temperature of 25-30° and pour it over the milk fungi pre-soaked in warm water. Dishes for fermentation should be enamel or glass.

When the milk has fermented after 8-10 hours, pour the finished kefir into jars and put in a cool place.

FRESH CHEESE PIE

(Uaelibaeh)

1st option.

Dough for one pie: flour - 300 g, kefir - 2 cups, sugar -5 g, margarine -30g, yeast -5g

Minced meat: fresh cheese - 300 g, butter - 30 g, salt - to taste.

Sift first or highest grade wheat flour, make a hole in the middle and pour fresh kefir into it, add softened margarine, salt, baking soda or yeast, sugar and knead into a soft dough. Place in a warm place and cover. If the dough is made with yeast, then leave it to proof for 2-3 hours until it rises. With soda - for 30-40 minutes.

Meanwhile, prepare the mince for the pies. One-day aged cheese made from fresh whole milk, squeeze out the remaining whey, knead thoroughly until the cheese mass becomes buttery and equally elastic, add salt, mix well and divide into parts (according to the number of pies).

Divide the finished dough into parts and roll each part into flat cakes 0.5-1 cm thick. Place pre-prepared minced fresh Ossetian cheese in the middle of the flat cake, smooth the cheese on the surface of the flat cake 3-4 cm from the edge of the flat cake, then take the ends flatbreads, gradually pull them to the middle and connect. Using palm pressure, level the surface of the cake, turn it over to the other side, and also level the surface. The operation is repeated 2-3 times until the cake is given a rounded shape and even thickness. Place on a preheated, lightly greased frying pan. Make a cut in the dough on the top side of the pie in the middle to prevent steam from accumulating during baking and tearing the pie. Bake in the oven.

Serve hot, brushed and topped with butter or melted butter. The pie can be served whole or cut into 4 or 8 triangular pieces.

2nd option.

The cooking process is the same as ualibakha, with the difference that the minced meat used is two to three times larger, and it is larger in volume.

PIE WITH SALT CHEESE

(Uaelibaeh tsehdzhyn tsykhtimae)

Dough: flour - 300 g, whey - 2 cups, sugar - 5 g, yeast - 5 g, margarine - 30 g, salt - to taste. Minced meat: pickled cheese - 200 g, sour cream - 50 g, melted butter - 30 g

Sift the wheat flour, make a hole in it, add baking soda or yeast, pour in warm milk or whey, softened margarine, sugar and salt, knead into a soft dough, cover with a clean towel and leave to proof.

Grate the hard pickled cheese on a fine grater, knead it with your hands so that there are no uncut lumps of cheese left, add water or sour cream to soften it, and mix again. Divide the finished dough into equal parts, depending on how many pies the dough was kneaded into.

Roll each part separately into a flatbread, put minced cheese in the middle and level it on the surface of the flatbread, retreating 3-4 cm from the edge. Gradually pull the ends of the flatbread towards the middle and connect. Then, using palm pressure, level the surface of the pie, turn it over and level it again, giving the pie a rounded shape and even thickness. Place the pie on a slightly heated and greased frying pan. Make a cut in the middle of the pie on the top side. Bake and serve as you would a fresh cheese pie.

PIE WITH CABBAGE AND FRESH CHEESE

(Qabuskajin)

Cabbage - 300 g, pickled cheese - 70 g, vegetable oil - 60 g, butter - 30 g, pepper and salt - to taste

Preparation of minced meat: peel white cabbage from limp, green leaves, rinse, finely chop and place in a pan with fat, simmer over low heat until soft. Then remove from heat and cool to 18-20 degrees Celsius. Separately, mash the fresh cheese well, put it in the cabbage, mix thoroughly with light movements of your fingers, add salt to taste. You can add savory.

The method of preparing the dough, baking, form and serving is the same as for walibakh.

POTATO PIE

(Kartofjyn)

Potatoes - 300 g, fresh cheese - 100 g, sour cream, milk - 50 g, butter or melted butter - 40 g, salt - to taste

Preparation of minced meat: wash the potato tubers, put them in a saucepan, add water and cook until tender. Then drain the water, peel and mash until smooth. Separately, mash the fresh cheese and put it in the potatoes, add whole milk or sour cream, salt and mix. You can add savory.

The method of preparing the dough, shape, baking and serving are the same as for ualibakh, but more butter or ghee is served to the table.

PIE WITH POTATOES AND SALTY CHEESE

(Kartofdzhyn tsehdzhyn tsykhtime)

Potatoes - 300 g, pickled cheese - 100 g, butter - 40 g, sour cream or milk, salt - as needed

Preparation of minced meat.

Wash the potato tubers, boil, peel and mash until smooth. Grate the salted cheese and add to the puree, add sour cream or milk, if necessary, add salt, mix. The cake is then prepared as walibah.

PUMPKIN PIE

(Nasjin)

Pumpkin - 200 g, cheese - 50-70 g, black pepper, savory - to taste

Preparation of minced meat.

Wash the pumpkin, cut into pieces, remove seeds, fibers, peel, grate, add finely chopped onions, mashed fresh cheese, ground black pepper, savory and salt to taste.

The method of preparing the dough, shape, baking and serving are the same as for ualibakh, with the difference that when serving nasjin to the table, the butter can be replaced with melted fat tail fat.

PIE WITH PUMPKIN AND FILK LARD

(Nasjyn stad fysy smokeegime)

Pumpkin - 300 g, cheese - 50 g, cured fat tail lard - 50 g, pepper, salt, savory - to taste

Prepare the pumpkin as described above, then add grated salted cheese, ground black pepper, cured fat tail fat into finely chopped pieces, and salt (if the cheese is not very salty). Mix everything well. This minced meat can be made without cheese. Prepare the dough as indicated above.

PIE WITH LARGE LEAVES AND CHEESE

(Davonjin)

Green wild garlic leaves - 300 g, fresh cheese - 150 g, butter - 40 g, salt - to taste

Preparation of minced meat: finely chop the wild garlic leaves, sorted and washed in several waters or under running water, sprinkle with salt and mash, add pre-prepared grated fresh cheese and mix.

The method of preparing the dough, forming it, baking it and serving it to the table is the same as for ualibach, only with a lot of butter.

BEET LEAVE AND FRESH CHEESE PIE

(Tseherajyn)

1st option.

Beet leaves - 300g, fresh cheese -150g, green onions. -100 g, green dill - 60 g, butter or melted butter - 35 g, sour cream - 50 g, salt - to taste

Preparation of minced meat.

Sort the beet leaves, rinse in cold running water, trim the stems, and cut the leaves crosswise into very fine strips. Add finely chopped green onions, dill and mix lightly. Separately, mash the fresh cheese, put it in the chopped beet leaves and mix with light movements of your fingers, add sour cream. Salt promotes a large release of juice, so you need to salt the minced meat before wrapping it in dough.

2nd option.

The preparation of minced meat is the same as above, only seasoned internal lamb fat (50 g) is added to the minced meat.

The method of preparing the dough, shape, baking, and serving are the same as for ualibakh, with the difference that sour cream is served separately with tsakharajin in both versions according to taste.

BEAN PIE

(Khedurjyn)

Beans - 100 g, lard - 50 g, onions - 50 g, salt and pepper - to taste

Preparation of minced meat.

Sort the beans and wash in cold water. Place in a saucepan and cover with cold water. Boil until tender, add salt and cook for another 3-5 minutes, then drain in a colander and let the broth drain. While hot, mash the beans until smooth. Finely chop the fat tail and inner fat (fiu), onions, sprinkle with ground black pepper, mix everything thoroughly. If the minced meat is very dry, you can add milk or sour cream.

The dough preparation, form, baking and serving are the same.

PIE WITH MEAT

(Fydjin)

Dough: flour - 230 g, eggs - 1 piece, milk or water 1.5 cups. Minced meat: meat - 320 g, onion - 30 g, garlic - 3-4 dollars, pepper, salt - to taste

Dough: sift first or highest grade wheat flour, make a hole in the middle, pour in warm water or milk, beat in an egg, add soda and salt to the tip of a knife and knead a not very stiff dough. Let the dough rest for 20-30 minutes. Rinse again before cutting. Divide into two unequal parts, keeping in mind that the cake for the bottom layer should be larger and thicker. Roll out the bottom flatbread to a thickness of 0.5cm and place on a greased frying pan until it covers the edges of the pan.

Then place the minced meat evenly throughout the frying pan, roll out the second top cake to a thickness of 0.2-0.3 cm. Make shaped cuts in the middle of the top cake. (The cuts can be made easier and more beautiful if the cake is folded in four). Then cover the pan with it and run a rolling pin along the edges of the pan, cutting off the dough from the edges of the pan. Seal the edges to prevent juice from leaking out during baking.

Minced meat: beef meat of the first or second grade, fatty, stripped of tendons, films and chopped very finely with a cleaver or a hatchet (or passed through a large grinder). Add finely chopped onions, garlic, crushed with salt, ground black pepper or hot red pepper, salt to the meat, pour in broth or water 30-35 percent by weight of the meat. If the meat is very fatty, then less liquid is needed. Mix all this well.

Bake in the oven or broiler.

Fidzhin is a very juicy pie, so when serving, you should separate the top flatbread from the edges and cut it into pieces, covering the minced meat with them. Serve with a fork.

PIE WITH INNER LARD

(Fiujin)

Dough: flour - 200 g, baking soda - 5 g, (or yeast - 2 g), salt - to taste. Minced meat: cured lard -100 t

Sift the wheat flour and knead the dough with soda or yeast. Leave to proof. Cut the cured inner lard into small pieces.

Divide the dough into parts, roll it out and put minced meat in the middle of the cake, gradually pulling up the ends of the cake, connect them in the middle of the pie, level it, giving the pie the same round shape and thickness. Make a cut in the middle. Bake in the oven.

When serving, grease with melted butter or melted fat tail fat. Serve hot.

CHEESE AND GREEN ONION PIE

(Khazdyndzjyn)

Dough: flour -150 g, kefir -1 glass, soda - on the tip of a knife.

Minced meat: leek 100 g, fresh cheese -800 g, salt to taste

Knead the dough with kefir and soda, let it rest for 25-35 minutes. During this time, sort, peel, wash the green onions and finely chop. Separately, rinse the fresh cheese until smooth and put it in the onion, add salt and mix.

Roll out the dough into round-shaped cakes, put minced meat in the middle and the ends of the cake, gradually pulling together, connect in the middle of the pie. Using palm pressure, flatten, turn over and flatten again.

Make a cut in the middle. Bake in the oven. When serving, pour over melted butter or butter.

PIE WITH MALT FILLING

(Laqami)

Sift the wheat flour, make a hole in the middle, beat the eggs into it, put salt, pour in warm milk or water, knead the dough, let it stand for 20-25 minutes. Divide into pieces and roll out the flatbreads. Place minced meat made from malt flour in the middle of an oval-shaped flatbread, spread it over one half of the flatbread, cover it with the other half, connect the ends of the flatbread, pinch it, giving it a crescent shape. Bake in the oven.

Serve with melted butter.

Preparation of malt and minced meat from it: sort out the wheat or corn grains, soak in room water so that the water is 3-4 cm above the grain level

and leave to swell for 24 hours. Then drain the water, put the grains in a box or trough, lightly compress them, and cover tightly to create heat. Separate the sprouted grains (malt) from each other and air dry or on the stove. After drying, grind the malt.

For minced meat, sift the malt flour and knead with milk or water into a thick, slightly crumbly mass so that it can be wrapped in dough.

CORN CHUREK

(Kerdzyn)

Pour the sifted corn flour with salted boiling water and mix thoroughly, sprinkle with cold water and knead again with your hands until a homogeneous soft elastic mass is obtained. Divide the dough into the desired pieces and give them a rounded-flattened shape. Lubricate with water on all sides (otherwise the cardzyn may crack). Bake in a hot oven. Churek is delicious hot.

Served with cheese, milk, chips and all dishes instead of bread

(Zuakatae)

4 yolks, 1 egg, sugar - 7 g, salt - to taste, vodka or alcohol - 50 g, flour - as much as you need. For frying: ghee - 300 g

Sift premium wheat flour and make a hole, beat in one egg, 4 yolks, then add alcohol or vodka, sugar, salt. Knead a very stiff dough. Divide it into equal parts, roll each part as thin as possible, cut into ribbons and make different shapes out of them.

Place ghee in a shallow pan, preferably with a thick bottom, heat it up and put the zuakata into it in such an amount that they do not touch each other, do not become deformed, and the fat does not stop boiling. Carefully place the finished zuakata (they are very fragile) on a dish and sprinkle with powdered sugar.

WHITE JALUA

(Urs hellua)

Ghee butter - 1 cup, powdered sugar or sand - 1 cup, flour - as much as you need

Grind the melted butter with powdered sugar or sand until white so that the sugar crystals are not felt between your fingers. Then add flour in small portions and knead a not very stiff dough. Knead the dough well with your hands. Divide the finished dough into small balls, give them a cone shape and place on a baking sheet. Bake over medium heat in an oven until slightly creamy.

OSSETIAN BEER

(Iron bags)

For 10 liters of water - 5 kg of malt, hops -50 g, tsyrv (brewer's yeast) - 100 g, sugar -100 g

Pour malt flour into water heated to 30 degrees, stirring with a wooden paddle so that there are no lumps left, bring to a boil, add malt flour sifted and fried until dark brown, let simmer for 5-6 minutes (do not overcook - the liquid will drain from a funnel, must be transparent).

By this time, prepare a clean basket woven from small twigs, line the inside with cleanly washed and boiled wheat straw. Place the basket in a clean large trough with a hole and strain the malt liquor so that the liquid flows through the hole into the kettle. Transfer some of the malt grounds from the kettle with a ladle into a basket with straw and level it in a thin layer. Then, stirring the contents of the boiler, gradually transfer all the grounds into the basket in small portions.

Clean the kettle where the malt was brewed and pour the strained broth into it. Place over high heat and cook for 1-1.5 hours from the moment it boils. Place hops in the kettle with the beer decoction and continue cooking for another 1 hour or a little more. Then remove from heat and cool to 20-25 degrees Celsius. Pour into a container prepared for fermentation. Remove the hops.

Prepare the starter (tsyrv) in advance. To do this, dilute brewer's yeast with strained broth, add sugar and let it rise well. After this, put them in the chilled decoction and mix thoroughly. Cover warmly and leave to ferment.

When fermentation begins, you need to remove the rising foam (tsyrv) and cover it back. At the end of fermentation, strain through a hair sieve and transfer to a cool place. The beer is ready.

Note. Beer tastes better if the malt is prepared in the following proportion: corn - 1 part, barley or wheat - 1:1.5.

BRAGA - THICK KVASS

(Makhsymae - bezzdzhyn kuyymel)

Corn flour -4 kg, water 10 l, sugar -0.5 kg, yeast - 30 g

Pour medium-ground corn flour with warm water (22-25 degrees). Cover and place in a warm place to ferment for 2-3 days. At the end of fermentation, pour into a saucepan and cook for 1 hour from the moment of boiling, stir occasionally, not allowing it to burn to the bottom. Then remove from heat, cool to 20-22 degrees Celsius and ferment with brewer's yeast, add a little sugar. Cover warmly and place in a warm place.

During vigorous fermentation, strain through a hair sieve. Close tightly and place in a cool place. The drink is ready.

LIQUID KVASS

(Tenaeg kuymael)

1st option

Pour the marc from Makhsym kvass with warm water, add sugar and yeast. Cover and leave until fermentation. Then strain through a fine sieve. Cover tightly and place in a cool place.

2nd option

Liquid kvass can be made from corn flour. Then the flour used is 2 times less than for Makhsyma kvass, the rest of the process is the same.

Liquid kvass is a pleasant sweet and sour drink.

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 cook “Baked peppers for the winter”:

  1. The 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

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. Layer this way 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 added spice.

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 the 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 of 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. We 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!

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 are 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

Big photos Small photos

    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 leaving only the appetizing smell of pepper. 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.

Tsakhton sauce is a vivid example of the taste preferences of the Caucasus. It is prepared in Georgia and Ossetia, prepared differently, but the name does not change. National cuisines of the Middle East are characterized by the use of spicy sauces for meat dishes. However, this recipe exists in two versions: hot and spicy.

There is a dish in Caucasian cuisine with a similar name, tsehton salad, the recipe of which contains the same ingredients as the sauce, with the exception of a large amount of hot pepper. It is served with pita bread or as a separate appetizer. The original sauce may contain hot peppers and garlic, which give the dish the necessary spiciness. Fans of very spicy dishes, when preparing tsakhton sauce, resort to a trick - they do not remove the seeds from the hot pepper.

To season the sauce, sour cream is used, but in the real Caucasian version, they use katyk for dressing. Try preparing the classic Georgian tsakhton recipe and its Ossetian version.

This gastronomic delight contains a large amount of garlic, hot pepper and walnuts. If you have problems with the gastrointestinal tract, you can avoid hot pepper. To prepare Georgian sauce you will need:

  • walnuts (shelled) – 50 grams;
  • garlic – 2-3 cloves;
  • sour cream – 200 grams;
  • parsley and dill - half a bunch each;
  • salt and ground black pepper to taste.

Cooking process:

  1. Finely chop the nuts or grind them in a blender. It is important that you do not end up with a nut mush; you should feel the nuts in the sauce.
  2. Place the sour cream in a deep bowl so that it is convenient to mix it with other ingredients.
  3. Add chopped walnuts to sour cream. Mix.
  4. Remove the skin from the garlic cloves, crush or finely chop them. You can also grate it on a fine grater.
  5. Add garlic to sour cream and nuts. Knead again.
  6. Now let's move on to the greens. Wash it, dry it, pick off the leaves and cut them finely. Let's add to other components.
  7. The final touch is adding salt and pepper. Ready!

When preparing the sauce, Georgian housewives add cumin, coriander, and herbs to it; sprinkle with suneli hops and make it from tomatoes. You are guided by your own taste.

Ossetian version of the sauce

In Ossetian sauce, tsakhton can be garlic or pepper. Let's prepare both options, especially since they do not require long preparations and a large selection of different products. For the sauce with pepper leaves we need to take:

  • thick sour cream – 250 grams;
  • green hot pepper – 3-4 pieces;
  • a handful of pepper leaves or herbs.

Preparation:

  1. Cut the pepper fruits in half, remove the seeds and membranes.
  2. Pour water into a saucepan and bring to a boil. Place fruit halves and pepper leaves into boiling water. Reduce the heat slightly so that the water boils slowly. Cook for 3-4 minutes.
  3. We take the fruits and leaves out of the water, squeeze out the moisture, chop everything finely, mix with sour cream.
  4. Place in the refrigerator for 1 hour. Serve the cooled sauce with pepper leaves to the table.

For the garlic version of tsakhton we take:

  • thick sour cream – 250 grams;
  • red adjika - to taste;
  • garlic – 1 small head.

Preparation:

  1. Remove the skin from the garlic, crush it, mix with sour cream. Add adjika. Stir and place in the refrigerator. After the Chasoseti sauce is ready.

If you noticed, the Vosetian version of the gravy does not include walnuts, and this is its main difference from the Georgian version.

By the way, sometimes Caucasians cook tsakhton with tomatoes, rightly believing that nuts and garlic lack tomato sourness.

Recipe for the winter

Having tried tsakhton sauce, many housewives will think about stocking up on such a tasty addition to their dishes for future use. Let’s immediately make a reservation that winter preparation in the classical form is impossible. Sour cream spoils quickly, and even in the refrigerator the finished sauce can be stored for only 2-3 days. However, there is a way out. You can pickle the peppers, which will serve as the basis for the sauce.

Take any amount of hot pepper, preferably green and with leaves. Blanch the fruits for a minute and squeeze. Then put it in a saucepan, cover with cold water and boil for 5 minutes, add salt. Transfer to a jar, roll up the lid, and store in the refrigerator. You can use a jar with a screw cap.

How to use the sauce?

The traditions of Caucasian cuisine dictate what to serve with meat. Moreover, you need to cook it in such quantity that you can eat it all at once. Left in the refrigerator, it quickly loses its taste and aroma.

Experienced chefs advise using gravy to soak meat. This means that it is great for marinating shish kebab. Meat marinated in tsakhton acquires a special taste and delicious tenderness. To obtain the perfect marinade, the sauce should be diluted with yogurt or tan.

The use of dry seasonings and spices is allowed. However, the greens must be fresh.

The main feature of tsakhton is that all the proportions prescribed in the recipe do not need to be followed. Eyeball your ingredients to find the perfect combination for you. This is what most Georgian and Ossetian women do. The versatility of taste for the same products is a distinctive feature of the famous Caucasian sauce.