Traditional recipes

Georgian meat sauce

Georgian meat sauce

Thanks Ksenya for the recipe

  • 3 kg red corcoduse
  • 6 puppies of usuturoi
  • basil (I had red and frozen)
  • 2-3 tablespoons sugar
  • 1/2 teaspoon pepper
  • salt to taste
  • 1 hot pepper

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Georgian meat sauce:

Wash the corcodus, removing the leaves and tails.

Put 250 ml of water and the corcodus in a pot, boil them.

When they are cooked, we strain them in a sieve and with a spoon, we grind them to obtain the paste.

We add the obtained paste in a pot with the above ingredients and put it on the fire to boil for about 10-20 minutes, until a thick sauce is formed.

Put the composition in sterilized jars and cover them with a blanket until they cool.

Tkemali & # 8211 meat sauce # 1. In this marinade sauce even the meat for skewers.

& # 8220Tkemali & # 8221 is a very tasty, flavorful and spicy Georgian sauce, ideal for meat dishes. This wonderful sauce will perfectly complement other dishes, such as: chicken, fish, potatoes, pasta or can be used to marinate meat for skewers. The sauce is prepared from sour plums, garlic and many aromatic herbs, which gives it a unique taste, called the No. 1 sauce for meat. Add a new taste, full of aroma and flavor to the pantry!


& # 8211 1-2 hot, dried red peppers

& # 8211 3 kg plums (the more sour they are, the better)

& # 8211 250 g dill (inflorescences and stems)

& # 8211 sugar to taste (or 1-2 tablespoons)

& # 8211 300 g of fresh coriander


1. Wash the plums, put them in a pot, pour the water and put on the fire.

2. After the fruits have boiled, rub them through a strainer and remove the seeds.

3. Add the dill (tied with string), hot pepper, salt and sugar to taste.

4. In this sauce only the hot pepper must be dry, all the greens must be fresh!

5. Simmer for 30 minutes. During this time, grind all the greens and garlic in a blender.

6. Remove the dill from the sauce and discard. Add the greens and cook the sauce for 15 minutes.

7. The sauce is ready, let it cool.

8. Pour the sauce into bottles or jars (sterilized), add a drop of sunflower oil on top and staple the jars (with sterilized lids).

Georgian meat sauce - Recipes

The "Kharcho" soup is not only national, but also a very popular piece of Georgian cuisine. Surprisingly, potatoes are not used to prepare this dish, as we used to be. The most basic are beef, rice and onions. The rest are specific aromatic additives, thanks to which the soup is obtained with a slight aroma.

  • - beef 500 g
  • - rice 200 g
  • - 150g onion
  • - 100 g walnuts
  • - 3 cloves garlic
  • - sos tkemali 150 g
  • - hop suneli 2 teaspoons
  • - black pepper 6 pcs.
  • - 1 teaspoon red pepper
  • - green
  • - salt

Wash the beef and cut into small pieces. You should only take low-fat candies. Pour the meat water (2, 5-3 liters) and cook for 1, 5 hours. During cooking, it is necessary to periodically remove the ladder. For the transparency of the broth, you can spread it, put the meat in it again and continue cooking, adding the rest of the ingredients.

Wash the rice and pour in the broth. Boil for about 10 minutes. Chop the onion well and fry in vegetable oil for a few minutes. Then add it to the broth.

The walnuts are finely chopped in a blender and sent to the soup. Then add Georgian tkemali sauce, red pepper and peas, as well as sun-hops. Cook for about 7 minutes. Then press the garlic into the broth and remove the pan from the heat. The antenna should stay on for about 20 minutes. Press the soup with chopped greens and you can serve.

Mushroom sauce or porcini mushrooms

IT porcini mushrooms They are a type of mushroom widely used in Italian cuisine. its aroma, aroma and texture are very characteristic. They are usually prepared in pasta sauces, mixed, risottos or as a garnish for meat. In Spain we call them boletus and it is more common to find them preserved or dehydrated, which also retains a lot of flavor.

Preparation: 1. Dry the mushrooms well, avoiding rinsing them as little as possible.

2. Finely chop the onion and garlic. First, fry the garlic for a few seconds in a pan with a good oil background. Then add the onion and let it soften.

3. Then add the mushrooms, whole or chopped, season and let them cook over low heat. Add a little broth until soft.

4. When the broth is consumed, add the tomatoes to the pan and a pinch of sugar. We cook the sauce over low heat until the tomato loses all its juices and we have a thick and tasty sauce.

Boil the noodles in salted water and drain before, a fire in
Via: Lospicchiodaglio

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Full article: Recipe »recipes» Pasta recipes » Mushroom sauce or porcini mushrooms

Basic rules for cooking

The first rule refers to the quality of the products. The preparation of any sauce for the winter requires compliance with the wording and use only high quality products. If the tomatoes or peppers are slightly grated, remove them. Especially for recipes without heat treatment.

Another rule is water. When using tomatoes, it is better to take meat, they have less water. Water is harmful to this vessel even sanitary installations. After washing the vegetables thoroughly, be sure to dry them.

Tomatoes are often used in the preparation of this sauce. It is recommended to remove the peel from them, because even when you eat the product there is such a dressing is not very pleasant. Tomato peels are hard to chew.

You can grind adjika products through a meat grinder or using a blender. If the pepper looks big, pass it twice through a meat grinder. Cooking vegetables should never be cut with a knife, as they must have a peel of consistency.

We go straight back to delicious adjika recipes made from tomatoes, pepper, garlic and other ingredients.

Three very tasty recipes with beets! No meat!

We want to offer you 3 new recipes, very tasty and filling with beetroot. All are meat-free, made from simple and affordable ingredients. Even those who do not like beets will want to taste these salads. Variants are great for fasting or supplementing meat or fish dishes.

1. Salad with beets, chickpeas and red onions

A very tasty salad. We recommend that you use red onion, because it makes it incredibly good! The salad is filling and healthy. And during Lent, it becomes even more demanding.


& # 8211 3 boiled or baked red beets (450-500 gr)

& # 8211 250 gr of pickled cucumbers

& # 8211 2 tablespoons olive oil

& # 8211 1 tablespoon mustard with whole grains

& # 8211 2-3 tablespoons of lemon juice


1. Cut the beets into medium cubes, cucumbers - rounds or quarters into rounds, depending on size, onions - scales, chop the greens.

Advice. If you use white onions, reduce the amount by 2 times.

2. Transfer the ingredients to the salad bowl and add the drained chickpeas, rinsed with water under the tap, then with filtered water.

Advice. You can also boil 100 grams of dry chickpeas, after leaving it to soak for 4 hours.

3. Mix the oil with mustard, lemon juice, salt and black pepper.

4. Add the dressing and mix the salad well.

2. Georgian-style beet salad

We can't describe the flavors that fill the kitchen while you prepare the salad. It's not tasty, it's very tasty! The combination of ingredients is perfect!


& # 8211 3 boiled or baked red beets (450-500 gr)

& # 8211 50 gr of dried wicker (or pomegranate seeds)

& # 8211 1 teaspoon khmeli-suneli

& # 8211 1 teaspoon ground coriander

& # 8211 30 gr of fresh coriander (or parsley)

& # 8211 2 tablespoons wine or apple cider vinegar

& # 8211 2 tablespoons vegetable oil


1. Pass the beets through the Korean-style carrot grater or use a simple grater.

2. Pour hot water over the wicker and leave for a few minutes.

3. Chop the walnut kernel with a knife into medium pieces, then chop the greens.

4. Cut the hot pepper into slices.

5. Transfer the ingredients to a bowl, add the drained liquid wicker, crushed garlic, vinegar, salt, spices, black pepper, oil and mix.

3. Salad with beets, mushrooms and carrots in Korean style

This salad does not lag behind the previous ones at all. The ingredients blend harmoniously, you have to try and taste.


& # 8211 3 boiled or baked red beets (450-500 gr)

& # 8211 150 gr of marinated mushroom mushrooms

& # 8211 150 gr of canned peas

& # 8211 150 gr Korean style carrot

& # 8211 150 gr of fermented cream (15%) or 2 tablespoons of oil.


1. Pass the beets through the large grater, add whole or halved mushrooms, depending on size, peas and carrots in Korean style.

2. Season the salad with salt and black pepper, add sour cream and mix the ingredients.

First step. We wash the berries and cut the stalk from each tail. This is convenient to do with scissors.

Step five Wash the greens in more water, clean the garlic and chop them with a blender.

Step six Mix the prepared ingredients, add granulated sugar, salt and, if necessary, gooseberry decoction.

The seventh step. Put the table on the fire, bring it to a boil again and cook for 10 minutes with constant stirring. Add vinegar and simmer.

That's all, we prepared for the currant for the winter. You can keep it in closed jars in a cool place.

Fruit sauces, flavored meat and fish dishes

Fruits are a food that we normally eat for dessert or occasionally for breakfast and snacks. At Recetín we always rely on fruits because they are essential in the diet of young and old due to their high content of vitamins and minerals.

Many children are reluctant to eat a piece of natural fruit, but little by little we have to go getting used to her taste. One way to do this is includes fruits in dishes that like both meat and fish. Chopped or crushed, Fruits such as apple, pineapple, banana or orange will allow us to make delicious and flavorful sauces with which to improve and provide a sweet-bitter touch on the taste of our food throughout life.

Making a fruit sauce for meat or fish is very easy and for this we have several possibilities depending on the type of dish we are going to cook.

If meat or fish goes grilled, once the piece is browned in the same pan that contains its juices we arrive pieces of fruit which I chose. Once tender, add a little broth, water or juice and grind to obtain a fine and velvety sauce that will serve to accompany the dish.

Another more suitable option for stews It is add the chopped fruit directly to the sauce vegetable base. Once the stew is cooked, the fruit will be almost imperceptible, although there are children who prefer the whipped stew sauce.

Thickened sauces, compotes or fruit purees stick very well to grilled pieces of meat or fish. It will be enough to cook the fruits a little and beat them, lightening them if we want a little juice from the steak.

When choosing fruit, we must take into account both the taste of the children and the taste of the food we are going to cook.. For example, if we cook chicken we can choose pineapple, peach or prunes. Pork does very well with red or apple fruits and veal, lemon.

In Recetín we will give you some ideas for children to enjoy fruit, a beautiful word game with meat and fish.

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