When we start talking about Georgian cuisine, we immediately imagine a savory dish, which combines a variety of ingredients, giving us an exquisite symphony of taste awarded by their Caucasian nature and climate. Georgians highly value their cuisine and they are suitable for cooking any dish festively, with high spirits and enthusiasm. And what a variety of dishes dazzle their wedding tables ... Here the statement is really appropriate - “the tables break”. Between all these dishes, Georgian salads also play a significant role. As in any other kitchen in the world, Georgian salads are divided into simple, more complex, cold and warm. Let's try to cook some of them.
Recipe 1. Georgian salad
Ingredients Required:
- Suluguni cheese - 250 g;
- tomatoes - 4 pcs .;
- bow - 1 head;
- olives - 80 g;
- vegetable oil - 1 tbsp. l .;
- Table vinegar - 1 tbsp. l .;
- chopped greens - 3 tbsp.
Salad dressing:
- wine vinegar - 1 tbsp. l .;
- natural honey - 1 tbsp. l .;
- olive oil - 4 tbsp. l .;
- mustard - 1 tsp; spice.
Preparation:
Cut the onion head into small rings and fill them with acetic water in a bowl. Leave it for 10 minutes, so that it is a little marinated. Then pour some water from it and put it in a bowl. On thin slices we will cut tomatoes and we will send to onions. Drain the water from the jar of olives and cut them into rings. Send in a bowl and mix with onions and tomatoes carefully, so as not to damage the integrity of the slices of tomatoes.
In a separate bowl, mix honey with wine vinegar, then slowly add a thin stream of olive oil (as when preparing mayonnaise). Constantly interfere. When we have a beautiful homogeneous mass, add mustard, fresh ground black pepper and salt. Mix again, let stand 5-10 minutes and fill the salad.
Cut into large chunks of Suluguni cheese. Dip each piece in butter and fry immediately on each side.
We will lay out the salad in a salad bowl, spread the roasted cheese on top, sprinkle with chopped greens and everything - you can already serve an appetizing and easy-to-make salad to your guests and enjoy its delicate flavor.
Recipe 2. Georgian salad with champignons
Ingredients Required:
- chicken legs - 2 pcs .;
- Onions - 1 pc .;
- carrots - 1 pc .;
- champignons - 150 g;
- gherkins (cucumbers) - 5 tbsp.
- parsley and dill 50 g;
- cloves of garlic - 2 cloves;
- mayon or mayonnaise - 8 tbsp;
- vegetable oil and spices
Preparation:
Boil chicken ham. You can add spices when cooking, resulting in a broth for lagman. Chilled hams cut into pieces of medium size. Until the color is transparent, we now need to fry the onion rings in oil.
Choose onions on a plate, and in the same oil fry the carrot sliced in half rings. Cut the champignons into cubes and send to the carrot. At this stage, you can season the mushrooms with greens of basil, black pepper and other spices to your taste. Hard-boiled eggs cut into strips. Cucumbers for this salad should be finely chopped (can be thin straws or diced). We also grind greens and garlic, mix and season with matsoni.
Now we are starting to lay out the salad in layers, each of which is thinly lubricated with matsoni or mayonnaise seasoned with garlic and greens: half of the chicken meat is lubricated, then a layer of onion is lubricated again. The next layer is the second half of chicken meat. Then there are layers of cucumbers, followed by carrots with mushrooms. The top layer is eggs, which also lubricate and decorate with greens.
Recipe 3. Georgian salad with sweet pepper
Ingredients Required:
- sweet bell peppers - 2 pcs .;
- Eggplant - 2 pcs .;
- onions - 2 heads;
- celery greens - 1 bunch;
- chopped walnut kernels - 0.5 cups and mayonnaise.
Preparation:
Cut the young eggplant into plates, dip them into cold salted water and let it stand for 20-25 minutes. While they are soaked with us, we need to dice the bell peppers and onions. Now we will fry them separately, so that they become soft and juicy. Do not allow them to change their color! The walnut kernels are ground in a nutmilk.
Now the eggplants choose their water, we will lay them down in a colander so that the water can drain properly. Let's dry them with a towel, and roll each slice separately in flour. Fry gently. While they will be fried with us, chop celery greens. Do not try to use other herbs, because in this salad, celery greens do not need to be changed to another. Only she will give the salad the necessary flavor and aroma.
Now we begin to build the salad layers. First lay out the fried eggplant. Then roasted bell peppers. Next - fried onions. Now - a layer of chopped greens, then chopped nuts and the last, 6 layer, we will have mayonnaise. In exactly the same order, you can repeat the layer again if you have more ingredients. Now our salad should rest all night. During this time, it is well soaked and as a result you will get a fragrant, incredibly tasty and pleasant Georgian salad.
Recipe 4. Georgian salad
Ingredients Required:
- Fresh cucumbers - 300 g;
- tomatoes - 300 g;
- red onion - 100 g;
- garlic cloves - 4 pcs .;
- walnut kernels - 50 g;
- chili pepper - 10 g;
- red basil and cilantro - 10 g;
- Wine vinegar (white) - 1 tbsp. l .;
- water and salt.
Preparation:
We will wash all our vegetables and proceed to cutting. Cut the tomatoes into large slices, and cucumbers and red onions into rings. Put garlic, walnut kernels, chili peppers and garlic cloves into the bowl of the blender. We grind everything together, move everything into a bowl, season with vinegar, salt, add a little water to achieve the consistency of thick sour cream. Put sliced vegetables on a wide plate, sprinkle a little on top, add chopped red basil and cilantro, and mix. Top salad to decorate the sauce in the form of convolutions or lattice - turn on your imagination.
Georgian salad - secrets and useful tips from the best chefs
- Remember that red basil is more popular in Georgian cuisine, rather than green, European. Georgians believe that only red basil can give their dish a real Georgian taste.
- Chilli for salad can be taken both fresh and dry ground. But, before cutting a fresh pepper pod, do not forget to remove all the seeds.
