TOP 5 recipes for Georgian preparations for the winter with step-by-step cooking
Georgian cuisine cannot be imagined without eggplants, cauliflower, peppers, beans. Despite the long-term influence of Turkish and Iranian culture, national dishes have retained a special flavor. A lot of seasoning is added to vegetables that are fried, stewed, marinated, and although the snacks are spicy, they still retain their sharpness. Women from different countries have long been using recipes for Georgian preparations for the winter. Fragrant jams are made from fruits, salads and assorted are made from vegetables.
Features of Georgian cuisine for the winter
Residents of the mountainous country harvest vegetables for storage by pickling and pickling, they add a lot of spicy greens. Eggplants fried in wine vinegar make a real culinary masterpiece. Dried wild apples and pears, wild raspberries are mashed in Georgia and eaten with bread. Cornel is used for canning, sauces, pie fillings are made from nuts, salted and dried barberry is added to many dishes.
Requirements for containers and products
Jams and preserves are harvested from both wild fruits and fruits grown in the garden. Vegetables are washed and cut for salads, cabbage is salted in a barrel with heads of cabbage, eggplants are fried and stewed, stuffed with various products.
Jam and allsorts are closed in a glass container, which is cleaned of dust and dirt with soda, mustard and disinfected:
- over steam;
- by boiling;
- in the oven.
Salt and ferment vegetables in a barrel, which is thoroughly washed and dried. The tkemali sauce is poured through a funnel into sterile bottles, sunflower or corn oil is added, and sealed with hot plugs.
Recipes for Georgian blanks
If the technology is followed, even novice housewives get a fragrant delicacy from fruits, spicy vegetable snacks.
Applesauce
Children enjoy vitamin desserts, they are useful for babies, they feed babies with gruel from fruits. Having collected 3 kg of apples in your garden or bought on the market, you can make mashed potatoes, the cooking process is simple:
- Washed fruits are freed from the center and seeds, cut into 4 parts.
- The slices together with the peel are laid out in a deep saucepan, at the bottom of which half a cup of water is poured, 300 g of sugar are poured.
- A container with chopped fruits is placed on the stove. After boiling, reduce the heat, cook the mass for 20 minutes.
- The softened pieces of apples are laid out in a colander, ground in mashed potatoes.
Dessert is placed in jars.If it is prepared without sugar, it is sterilized with containers for a quarter of an hour.
Green tomato salads
Georgian women make such a snack every year, although in a country where there is a lot of sun, long and warm summer, tomatoes always ripen. In addition to 1 kg of green tomatoes, you will need:
- garlic;
- 4 onions;
- sweet pepper 300 g and bitter - 1 pc .;
- hops-suneli - 2 tsp;
- vinegar - ½ cup;
- sunflower oil - 100 ml.
Tomatoes are cut into slices, sent to a large container and salted.
Chop the onion in half rings, pepper into strips, squeeze out the garlic. Juice is decanted from tomatoes, combined with vegetables, herbs, spices. Vinegar is poured into the mass, oil is added, oppression is put.
A day later, the salad is laid out in a container, sterilized, corked with lids.
Harvesting grape leaves for dolma
In Georgia, they make a fragrant dish with different fillings - rice, minced beef, lamb, pork, but unlike cabbage rolls, young grape leaves are used, not cabbage. For harvesting, white varieties of culture are chosen, the greens of which have a sweet and sour aftertaste, have a flat surface.
Leaves are cut from the stems with scissors, washed from the inside and outside under the tap, and left to dry. 3 liters of water are poured into a saucepan, 60 g of salt are poured, transferred to the stove and boiled.
The leaves are placed on top of each other and rolled up from each 10 pieces into a tube, sent to a glass jar, which is filled with brine, tightly twisted, stored in the cellar.
They take out the leaves when they are going to cook dolma.
Assorted green and red bell peppers
Snacks in Georgia are made from all the vegetables that grow in the country. A bright and beautiful fragrant assortment is obtained from multi-colored sweet peppers. For 10 kg of fruit, 1500 g of rock salt is consumed.
The vegetables are washed under the tap, the ends are removed, and then they are folded into an enamel bowl, into which ordinary water is poured, salt is poured.
Within a week, the mass needs to be stirred, which helps to eliminate the appearance of dark plaque. Pepper is transferred with liquid, stored under a plastic lid in a refrigerator or basement.
Eggplants in Georgian for the winter
They make salads, stews, adjika from blue ones, stuff vegetables with a shiny purple skin with tomatoes, herbs, mushrooms. Any table will be decorated with pickled eggplants, which are eaten with meat, mashed potatoes. To prepare a snack from a kilogram of blue ones, you need to take:
- 3 tomatoes;
- garlic;
- 3-4 carrots;
- parsley and dill;
- black pepper - 5 g and red - 1 tbsp. l.
The sides of the eggplant are pierced with a fork, the fruits are placed in salt water and boiled for 10-15 minutes. To glass the liquid, the bitterness is gone, the blue ones are sent for a couple of hours under the press, after which they are cut in length.
Chop greens and tomatoes, grate carrots and stew in a pan. Seasoning is added to the frying. Eggplants are processed with garlic, put a filling of vegetables inside, tied with threads so that they do not disintegrate. Dill is placed in glass containers, blue ones are sent, filled with brine, hermetically sealed.
