Caucasian cuisine is distinguished by the use of a significant amount of greenery, fresh vegetables, dairy products, spicy seasonings and fragrant spices. These features made it popular all over the world. The taste of dishes that are made in the Caucasus from meat and beans is well emphasized by the sauce Tsachton. The best-known Ossetian and Georgian recipes of this dish, each of which has its own characteristics. Georgian has a milder taste, it consists of walnuts. The Ossetian sauce is hotter, made with a lot of bitter peppers or garlic. Whichever option you choose, you can be sure: you will receive an aromatic liquid seasoning with a savory taste that will give a unique taste to familiar dishes. Even an inexperienced cook will be able to cope with cooking Tsachton sauce.
Cooking Features
Well cooked sauce is able to transform any snack. The recipes for cooking popular seasonings around the world have different levels of complexity. Tsachton sauce is an easy-to-use seasoning, but it has a unique flavor that many people like. To make it you need to know only a few moments.
- Fresh greens is one of the important ingredients of the sauce Tsachton, gives it a special taste and flavor. Exclude it from the recipe or replace the dried seasoning can not.
- Dairy products are the basis of the sauce. In the original Georgian recipes, this product is most often matsoni, resembling the well-known kefir. To obtain a sauce with a thicker consistency, it can be replaced with unsweetened yogurt or even low-fat sour cream. The Ossetian version of seasoning involves the use of homemade sour cream, thick and oily. It helps to balance the taste, softening the sharpness of garlic or pepper.
- When cooking Ossetian sauce with pepper, seeds from the pods should be removed, as they are the most burning part.
- If you need to peel a lot of garlic or pepper, protect your hands with gloves to prevent burns.
- Use quality products for the sauce. Walnuts spoil quickly. Before using them to make the sauce, make sure that they are not moldy.
Traditionally, Zachton sauce is served with meat dishes. Often in the Caucasus, it is offered to lobio of beans. Gourmets say that seasoning also harmonizes with fish and vegetables. Some marinated in sauce Tsachton meat for kebabs.
Georgian sauce with walnuts
Composition:
- fresh coriander - 30 g;
- fresh parsley - 30 g;
- fresh dill - 30 g;
- sour cream or kefir - 0, 2 l;
- walnut kernels - 50 g;
- garlic - 3 cloves;
- salt, black pepper powder - to taste.
Method of preparation:
- Finely chop the nuts with a knife. It is undesirable to use a blender, as it can turn the nuts into a paste, and their pieces in the sauce should be felt.
- Garlic cloves cut as small as possible or chop with a hand press.
- Wash greens, let it dry. Separate the leaves from the stems. Stems are not needed, and the leaves should be finely chopped with a knife.
- Mix nuts, garlic, and herbs in a bowl.
- Spread dairy product to them, mix thoroughly.
- Pepper and salt to taste, stir again.
The sauce has a pleasant nut-garlic flavor, it is moderately spicy and very fragrant. Some even spread it on bread or eat with spoons, although traditionally it is used as a liquid seasoning for meat.
Ossetian Tsachton Sauce with Hot Pepper
Composition:
- bitter paprika - 100 g;
- fresh greens - 100 g;
- sour cream - 0, 25 l;
- salt - to taste.
Method of preparation:
- Greens, washing and dried, finely chop.
- Pepper wash, cut. Remove seeds and membranes.
- Dip pepper for 3 minutes in boiling water.
- Cool. Grind a blender or mince. If you want the pepper pieces to be felt in the sauce, it can be finely cut with a knife, but this will take more time.
- Mix sour cream with pepper and herbs until smooth.
- Salt the sauce and stir again.
Ossetian sauce is made on the basis of sour cream, it has a thick texture. It is not recommended to replace it with liquid dairy products. For cooking sauce allowed the use of pickled peppers. Blanch it then not required.
Ossetian Tsykhton Sauce with Garlic
Composition:
- sour cream - 0, 25 l;
- garlic - 1 head;
- fresh greens - 20 g;
- adjika - 5 ml.
Method of preparation:
- Peel the garlic, divide it into cloves, remove the skin from them.
- Pass the garlic through a hand press.
- Mix garlic with adjika spoon. You need to take exactly the Ossetian, without adding tomatoes.
- Add sour cream and chopped greens. Whisk with a whisk so that the sauce has a uniform consistency.
The sauce made according to this recipe must be steeped for an hour, then it will taste better.
Tsachton sauce is a liquid seasoning typical of Caucasian cuisine. It has a fresh aroma, burning taste. It is made on the basis of fermented milk products with the addition of fresh herbs, pepper or garlic. In the Georgian version, the sauce contains nuts. You can change the recipe to your liking: the sharpness of the sauce can be adjusted.
