How to cook real Georgian satsivi?

There are so many national cuisines in the world that you want to try the dishes of each of them, especially some of them are so tasty that they will certainly become your favorites. Be sure to try cooking satsivi. This dish is simple, but incredibly tasty!

What is this dish?

Satsivi is the national dish of Georgia. This word is translated from the Georgian language as "cold dish". In general, initially only the sauce was called that, but since it was most often served with poultry meat, the name was gradually appropriated to the whole dish.

Cook in different ways

Initially, the chicken fillet was used for cooking, but then it was replaced with the meat of a little idea, duck or goose. And later, the housewives began to experiment, and thanks to these experiments with the sauce began to serve meat and even fish.

Ingredients

The components of the dish can vary, but there are basic:

  • Poultry meat It can be chicken or turkey. But, as noted above, you can use meat or fish.And if you do not like or do not eat meat, then replace it with vegetables, this dish will also turn out very tasty.
  • A component without which the sauce will not have such a savory and unusual taste is walnuts. In Georgia, they are very fond of and regularly used (by the way, they are useful for health and potency). Nuts must necessarily be quality and fresh, not rancid and stale.
  • Spice. Georgians love all sorts of spices, so no national sauce can do without them. Traditionally, saffron, coriander, and a spicy mixture called “Hmeli-suneli” are added to satsivi, which includes herbs such as marjoram, fenugreek, mint, dill, basil, parsley, red pepper, savory, fenugreek, bay leaf and some others.
  • Onion is also the main and indispensable component that makes the dish juicy.
  • Use and garlic, which gives the dish a unique flavor and piquant taste.
  • To give the sauce the necessary thickness usually use flour. The most common wheat will do.
  • To make the sauce get piquant sour, they add sour juice (pomegranate or lemon) or wine vinegar.

Cooking features

The dish has a peculiar appearance.

How to cook Georgian satsivi? There are several basic steps:

  1. The first thing you need to boil the chicken until ready. Do not pour the broth, it will be needed to make the sauce. But some chicken is not boiled, and baked in the oven, it is also permissible. But the broth is still required (you can use not only chicken, but, for example, vegetable).
  2. Then you can start making the sauce itself. But it is better to start cooking when the chicken is fully cooked. So, first fry the onions.
  3. Then chop nuts and garlic.
  4. Now all the ingredients for the sauce can be mixed and pour hot broth, and then later it is simmered. But the cook does not recommend to bring the sauce to a boil, it can lose its unique taste.
  5. Now you can chop the chicken and fill it with sauce.

By the way, if desired, chicken and sauce can be prepared in a slow cooker.

Recipes

How can I make a real satsivi? For you some interesting recipes.

The recipe is the first

This is a traditional chicken sazivi. Ingredients:

  • 1 kg of chicken;
  • 2 onions;
  • 1 cup peeled walnuts;
  • 1.5 tablespoons of wine vinegar (or pomegranate juice);
  • 1 teaspoon flour;
  • 2 tablespoons butter;
  • 4 cloves of garlic;
  • 1 teaspoon "Hops-suneli";
  • ½ tsp saffron;
  • 1 teaspoon of coriander;
  • salt to taste

Cooking method:

  1. The chicken should be boiled until tender. Do not pour out the broth, it will be required. To make the chicken more juicy and tasty, coat it with butter and brown in the oven.
  2. Now proceed to the preparation of the sauce. Peel the onions, chop finely and put them into the pan with the heated butter. When the bow becomes transparent, turn off the fire.
  3. Grind walnuts with a blender, a coffee grinder or meat grinder.
  4. Peel the garlic and chop it using a garlic press.
  5. Combine the onions with nuts and garlic, add flour, all the spices and sauce, heat everything over low heat for a minute.
  6. Add hot chicken broth and wine vinegar, mix everything. Tomite sauce for a few minutes, but do not bring it to a boil.
  7. Cool the sauce (it is served chilled), fill them with chicken and serve the dish.

Second recipe

Tasty and unusual

This recipe involves the use of fish. To prepare meals you need:

  • 1 kg of fish (it is desirable to use the sea with a minimum amount of bones);
  • 1.5 glasses of walnuts (peeled);
  • 3 onions;
  • 1/3 cup pomegranate juice;
  • 3 cloves of garlic;
  • 2 tablespoons butter or vegetable oil;
  • 1 teaspoon "Hops-suneli";
  • ½ teaspoon of cinnamon;
  • ½ tsp of cloves;
  • ½ tsp saffron;
  • 3 bay leaves;
  • ½ tsp cilantro seed;
  • salt, black and red pepper to taste.

Cooking method:

  1. First, wash well, gut and cut the fish into portions. Immerse it in a saucepan and cover with salted water. Add bay leaf and black pepper to the water. Cook the fish for about 40 minutes (until cooked), then remove from the broth and put into the deep dish, in which you will serve satsivi.
  2. Onions peel, finely chop and fry in vegetable or butter until transparent, remove the frying pan from the fire.
  3. Chop the nuts with garlic in a blender or mince.
  4. Add all seasonings to pomegranate juice, mix well.
  5. Put the pan with the fried onions again on the fire. Put chopped nuts and garlic in it. Then add broth.Simmer everything on a slow fire for about 5 minutes.
  6. Add pomegranate juice with spices to the sauce. Then pour the sauce for a few more minutes, stirring, and then turn off the heat.
  7. Pour fish sauce. Cool the dish and serve.

Third recipe

You can cook an unusual practically vegetarian Georgian satsivi with eggplant. Ingredients:

  • 6 medium size eggplants;
  • 300 grams of peeled walnuts;
  • 3 onions;
  • 4 cloves of garlic;
  • ½ teaspoon coriander;
  • ½ tsp saffron;
  • 1 teaspoonful of Hmeli-suneli condiment;
  • parsley and dill;
  • 1 teaspoon lemon juice;
  • butter;
  • salt to taste

Cooking method:

  1. In eggplant, cut the stem. Cut each eggplant lengthwise and make a recess in the middle of each half.
  2. Boil the eggplant for 15-20 minutes, remove them, put them on a baking tray and bake in the oven.
  3. Now proceed to the sauce. First, fry the onion in butter, after clearing it and finely chopping.
  4. Chop the nuts using a coffee grinder, blender or meat grinder.
  5. Finely chop the dill and parsley.
  6. Peel and chop the garlic (using a garlic press or a blender).
  7. Lay the nuts, garlic and greens in a frying pan with onion. Add the broth remaining after cooking eggplants. Tomit everything on low heat for 10 minutes.
  8. Add spices and lemon juice, hold the frying pan on fire for a few more minutes.
  9. Fill the cavities in the eggplants with the sauce, cool them and serve.

Bon Appetit!

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