The Caucasus has long been famous for its hospitality and hospitality. It is impossible to visit the Caucasus and not enjoy the most delicious dishes of various national cuisines. And, perhaps, one of the richest and most refined among them is the cuisine of Georgia.
Few people know, but many dishes that we consider Caucasian or even international, originally belong to the Georgian cuisine. This is a spicy soup-kharcho, and so popular shish kebab, and the famous lobio. Surely, each of us has tried chakhokhbili, khachapuri, khinkali at least once. After tasting them, it is almost impossible not to fall in love with the cuisine of Georgia.
Aromatic shish kebab
Gentle khinkali
Taste and lightness
Georgian cuisine, by the way, as well as French, is absolutely unthinkable without delicious sauces. But the differences in the preparation of French and Georgian sauces are striking. Complex French sauces often contain flour, milk or cream, and even butter. And these, of course, are not very useful components for the figure, and the sauces themselves are quite “heavy”.
A distinctive feature of Georgian sauces is that they are prepared only from natural ingredients: fresh vegetables, herbs, spices, as well as berry and fruit juices. Most often, tomatoes, barberry, pomegranate, blackthorn berries, and tkemali are used to prepare sauces. For flavor and sharpness, garlic, nuts, and wine vinegar are added to the sauces. It is difficult to imagine Georgian sauces without fresh herbs. Coriander, basil, tarragon, parsley, thyme, dill and mint, cinnamon, coriander, cloves and all kinds of pepper are also an integral part of most Georgian dishes.
The secret of Caucasian longevity
Each sauce uses its own set of spices, which gives them a unique, special taste and aroma. The recipes of all Georgian sauces were created a long time ago, and they contain a very special philosophy of Caucasian longevity.
For example, plums, from which Tkemali sauce is prepared, contain a lot of pectins, tannins, vitamins that improve digestion and metabolism.
And tomatoes, which are the basis for the preparation of Satsebeli, contain antioxidants that protect against cancer. In general, everyone who has ever tasted a particular Georgian sauce, forever becomes his loyal and loyal fan.
Main sauce
Satsebeli is one of the most important sauces for Georgian cuisine. First of all, it should be noted that “satsebeli” in Georgian means “sauce”. From this, it is quite logical to conclude that Satsebeli is one of the most important sauces of Georgian cuisine, so to speak, the basis of the basics of all sauces.
It is prepared from ripe tomatoes, generously seasoned with coriander and dill. Then coriander, ombalo, utsho-suneli, and blue fenugreek are added to the tomato mixture. To these spices, you can add basil, marjoram, red paprika, and in some Satsebeli recipes, you can also find Bulgarian pepper.
Surprisingly, Satsebeli is a sauce that can be added to absolutely any dish (with the exception of desserts, of course). Delicious Satsebeli will be the best addition to shish kebab, fish and chicken dishes, to a variety of vegetables so revered in Georgian cuisine, and even to khachapuri and cheeses. A drop of aromatic Satsebeli is absolutely indispensable if you decide to cook bozbashi with lamb or my favorite Georgian khinkali.
By the way, one of my friends was absolutely captivated by grilled eggplant with Satsebeli. But before eggplant did not eat in any form. I know that many people like to spread Satsebeli on croutons of white and black bread and, of course, on Georgian lavash.
For every taste
And the best part is that Satsebeli can be prepared with variations, which means that you will definitely find the sauce that will win you unconditionally and forever.
To shish kebab is best suited “Hunting» Satsebeli, so spicy, but moderately spicy, with the addition of a bouquet of fresh herbs. In addition, it will certainly give a new taste to fried fish, chicken.
Satsebeli “Zastolny” -spicy and spicy sauce with the addition of a mixture of peppers is indispensable if you are preparing lamb for the arrival of guests. Be sure to take it with you if you go on a picnic, Satsebeli will open up a new taste of dishes prepared on the grill.
And Satsebeli “Domashny” – a moderately spicy sauce, which has a hint of sweet pepper, will be a discovery for pasta lovers, and, of course, will decorate meat and poultry dishes.
Satsebeli all year round
Unfortunately, in winter it is very difficult to find fresh vegetables and herbs, which means that we can not enjoy freshly prepared Satsebeli sauces. But, fortunately, Satsebeli sauces are perfectly stored and do not lose their useful qualities and taste in canned form.
For more than 10 years, the company “Darsil” has been producing ready-made Satsebeli sauces under the brand name “KINTO”. The unique production technology allows you to revive centuries-old traditions and recreate the classic taste of Satsebeli sauces, which you can enjoy at any time of the year.
All “KINTO” sauces are made from high-quality raw materials without artificial additives, preservatives, dyes and have excellent taste qualities. The composition of the sauces includes natural tomato paste, spicy, aromatic herbs, fresh garlic, pepper.
They are perfectly combined with dishes of chicken, fish, vegetables and potatoes, and also give a special piquancy to freshly baked tortillas.
From myself, I note that my favorites among the KINTO sauces are Satsebeli and Narsharab.
I highly recommend these sauces to everyone!