Plum tkemali recipe from laserson. Incredibly tasty Georgian sauce: tkemali - recipes. What is what
Ingredients
Instructions
Ingredients: beef pulp - 500 g;onion - 2 pcs.; rice- 1/2 cup; tomatoes - 2 pcs.; tomato paste - 1 tbsp. l.; garlic- 4 cloves; red tkemali sauce - 1 tbsp. l.; vegetable oil - 2 tsp.; adjika- 1 tsp.; hot pepper- taste; parsley - 1/4 bunch; cilantro- 1/2 bunch; celery greens - 1/8 bunch; utskho-suneli or khmeli-suneli -1 tsp.
Beef cut large cubes and cook the broth. Chop the tomatoes and By simmer, then wipe. Cut the onion into half rings and fry in oil until golden brown. Add pureed tomatoes to the frying pan, tomato paste and simmer with onions for 15 minutes, without letting it burn. Add the tomato-onion mixture, washed rice to the broth with meat and cook for 10 minutes. Then add utskho-suneli, adjika, tkemali, hot pepper, on chopped greens and crushed garlic. Turn off the heat, cover and let sit for 15 minutes..
Tkemali is traditional Georgian sauce, which has a sweet and sour taste and spicy spiciness. It fits perfectly meat dishes. This sauce is usually made from sour plums. However, there are other recipes for tkemali, which are based on gooseberries, sloe, apples, currants and other products. However classic version They are made from plums.
Cooking secrets
Before we start looking at tkemali recipes, it’s worth citing a few secrets of its preparation. By following them, you can create an excellent sauce for meat dishes. By the way, any housewife can cook tkemali at home. After all, this does not require special skills or specific equipment. It is enough to follow the recipe and adhere to some rules. So, the secrets of preparing tkemali:
- No oil or vinegar is added to this sauce. The workpiece is stored for a long time thanks to heat treatment, as well as spices that are part of it and are particularly spicy. Even with room temperature the product will not deteriorate. The most important thing is properly prepared jars. They must be thoroughly washed, sterilized and hermetically sealed.
- It is best to prepare tkemali from plums, preferably sour varieties. Some professionals recommend using slightly unripe fruits for this.
- To prevent plums from burning during heat treatment, they must be stirred regularly. It is recommended to use a wooden spatula for this. As for metal utensils, they should not be used. Although the exception is stainless steel products.
- To cook the sauce, you should use only enamel or stainless steel containers. Aluminum pans can spoil the product. In addition, this metal, when in contact with acids, releases substances harmful to human health.
- When studying the tkemali recipe, pay special attention to seasonings. They allow you to flavor the sauce unique taste and aroma. To make tkemali original, mint is added to it, which is often replaced with peppermint. Only a true connoisseur of Georgian cuisine can notice the difference.
- To prepare this sauce, plums should be crushed. To do this, according to the classic tkemali recipe, they are boiled and ground through a regular sieve. Thanks to this, the sauce acquires a thinner and more delicate structure. If this is not important, then you can grind the components using a blender or pass everything through a meat grinder. This will greatly simplify and, of course, speed up the process.
- When calculating the number of components, it is necessary to take into account that to obtain a thick product, it is boiled almost 4 times.
Sauce recipe
Let's look at the classic recipe for making tkemali. To do this you will need:
- 3 kg pitted sour plums;
- 2 heads of garlic;
- 200 g cilantro (fresh);
- ½ cup sugar;
- 4 tbsp. l. regular salt;
- 10 g of pennyroyal or peppermint;
- several hot peppers.
Cooking steps
So, how to cook tkemali? First you need to prepare the main component - plums. Peel them, add sugar (about 3 tablespoons) and place in a cool place for a while. The plums should stand and release their juice. Place them on the stove and turn up the heat. If there is not enough juice, add a little water (preferably boiled). Bring the contents to a boil and simmer for some time (5-10 minutes). Finally, grind the plums through a regular sieve.
Place the plum puree on the stove and turn on the heat. Cook the mass until its volume decreases by 3-4 times. When this happens, add chopped garlic, ground hot pepper in a blender, remaining sugar, chopped herbs, salt and suneli hops to the sauce. Cook the mixture for another 10-15 minutes.
Place the finished tkemali sauce in prepared jars (washed and sterilized). Close the containers with previously boiled lids. Once the jars have cooled, move the jars to a cooler place, such as a pantry.
Simplified version
Many people prepare tkemali from cherry plums, but it is best to use plums to make the sauce. Let's look at a simplified recipe:
- 1.5 kg of sour plums;
- 20 g regular salt;
- 50 g sugar;
- 20 g of spices (khmeli-suneli);
- about 2 heads of garlic;
- no more than two pods hot pepper.
Let's start cooking
First, peel the plums and then grind them using a blender. Add sugar and, of course, salt to the resulting mass. Place the container with plums on the fire. Cook the mass until its original volume is reduced by 2-3 times.
Peel the garlic and chop it together with the hot pepper, previously cleared of seeds, using a blender. Add the mixture, as well as dry spices, to the container with the plums. Cook the tkemali sauce for another 6-7 minutes. Remove the finished product from the heat, pour into sterilized jars and seal tightly.
Is there a difference?
Is the sauce prepared according to a simplified recipe different from the classic one? You can even store it at room temperature. The main thing is that the containers are hermetically sealed. As for taste, there are differences. Tkemali, prepared according to a simplified recipe, turns out less salty and more spicy.
Yellow plum sauce
To prepare tkemali according to this recipe you will need:
- 1 kg peeled yellow plums;
- from 20 to 40 g of sugar;
- 30 g salt;
- head of garlic;
- 1 hot pepper;
- 50 g cilantro (fresh);
- 50 g fresh dill;
- 10 g ground coriander.
The amount of sugar depends on how sweet the plum is. If necessary, the amount of this component can be increased.
So, let's begin…
Tkemali for the winter according to this recipe is prepared quickly and simply. First, remove the pits from the plums and then chop them. To do this, you can use a meat grinder or blender. The latter option is preferable, since it is recommended to avoid contact of products with metal.
Peel the garlic and then crush it. Prepare hot peppers as well. It needs to be cleared of seeds and chopped. Finely chop the greens. Add sugar and salt to the yellow plum puree. Cook the mass until it reduces in volume by 2 times. Cool and add coriander, garlic, pepper and herbs. Bring the sauce to a boil and cook for a few minutes.
Pour the finished tkemali into sterilized jars and seal tightly. You can store the workpiece in any conditions: in the pantry, cellar, refrigerator. The sauce is not fussy and tolerates room temperature well.
Preparation of tomatoes and plums
To prepare red tkemali, you need to prepare the following products:
- approximately 1 kg of plums;
- 1.5 kg of red tomatoes;
- 750 g sweet pepper;
- 500 g onions;
- 500 g apples, preferably sour varieties;
- 1 hot pepper;
- salt, fresh herbs, sugar.
Cooking method
First, pour boiling water over the tomatoes. This will allow you to remove the skin from them. Grind the tomato pulp in a blender. Place the plums in a saucepan, cover with water, cook for no more than 5 minutes, then remove them from the heat and rub through a regular sieve.
Peel and chop the apples using a grater. Do the same with the onion. A blender can be used to grind it. Prepare the other ingredients in the same way: hot and sweet peppers.
Mix all the ingredients in a container and place it on the fire. Cook the sauce until you reach the desired consistency. Place the prepared plum and tomato tkemali into sterilized containers and seal tightly. Of course, the taste of such a preparation is significantly different from that prepared according to the classic recipe.
Is it possible not to cook?
There is a recipe for plum tkemali, where the components do not undergo heat treatment. Let's take a closer look at it. To prepare the sauce you will need:
- about 1.2 kg of already pitted plums;
- from 2 to 4 pods of hot pepper;
- head of garlic;
- no more than 50 g of basil;
- 50 g cilantro;
- approximately 25 g peppermint;
- 20 g regular salt without additives;
- 20 g white sugar.
Cooking process
To make this sauce, grind plums, peeled garlic, and seeded peppers using a blender. Chop the greens in the same way. Combine all ingredients and mix. Add salt and sugar to the resulting mass. To mix everything well, use a blender or mixer.
Sterilize jars and lids. Place the prepared sauce in containers and seal tightly. This product must be stored in a cool place. At room temperature, the sauce will spoil and will not last until the end of winter.
It is worth noting that this method of preparation allows you to preserve the maximum amount of all useful substances in the finished tkemali.
Recipe with pomegranate juice
To prepare an extraordinary sauce, prepare:
- 2 kg plums;
- from 60 to 80 g sugar;
- salt to taste;
- coriander;
- khmeli-suneli;
- 1 head of garlic;
- 100 ml natural pomegranate juice.
Grind the plums, first removing the pits. Add salt, dry spices and sugar to the resulting puree. Place the mixture on the fire, bring to a boil and cook until the sauce thickens.
Peel the garlic, pass it through a press and add it to tkemali. Pour in the pomegranate juice, stir everything and cook for 5 minutes. Pour the finished sauce into sterilized glass containers and close tightly. The workpiece can be stored at room temperature. This sauce is perfect for meat dishes. And it’s easy and quick to prepare. Now you know how to cook tkemali.
Source: fb.ru
Incredibly tasty Georgian sauce: tkemali - recipes.
Tkemali is the number one Georgian sauce. It is believed that it is impossible to survive endless Georgian feasts without it - the sour plums from which it is made help cope with fatty foods. By the way, tkemali is also a variety of sour plum, which gives the sauce its name. It is very difficult to find in Russia, so unripe sour quince, which is sold in markets, can be a good substitute. But by no means sweet plums.
Tkemali sauce.
Ingredients 4 servings
Cilantro (coriander) to taste
Tkemali plums ½ cup
Dill to taste
Red capsicum 1 piece
Garlic 3 cloves
Ground coriander to taste
Sea salt to taste
Instructions
1. Place the plums in a saucepan, pour in water so that it covers the berries, and put on fire. The plums cook very quickly: ten minutes and it’s done.
2. Drain the water. We pull out the seeds directly with our hands and mash the plums with a spoon, or rub them through a colander, or break them with a mixer - we get a homogeneous mass, similar to jam.
3. Finely chop the pepper and mix it into the plums. Salt. Pound cilantro, dill and garlic in a mortar and also mix with plums. Add a little coriander. In fact, it is believed that there is no tkemali without ombalo grass, which grows only in Georgia - it cannot be found here. But we get along just fine without the ombalo and don’t feel much difference.
4. Well, that’s all - tkemali is ready. It gets eaten very quickly. If you want to prepare tkemali for the winter, then you just need to boil the plums, separate them from the pits, add salt and wrap them in jars. And only then, in winter, before putting tkemali into action, add cilantro, pepper and garlic. In the spring, when the plum has already grown, but has not yet ripened, it is customary in Georgia to invite guests to freshly brewed tkemali. Chicken, meat, fish and new potatoes are prepared for it. But the main thing is tkemali. After winter, this fresh young dish is especially tasty.
Tkemali is a special sour plum variety. In Russia, tkemali is very difficult to find; only cherry plums are sold in markets. You can also make tkemali sauce from it, but it won’t be quite the same. But if you are going to cook tkemali from cherry plums, then be sure to use unripe ones. We do not recommend even trying to make tkemali from sweet plums. Ombalo is a Georgian variety of mint. The leaves of this perennial wild herbaceous plant, both fresh and dried, are used as a seasoning, as well as in the preparation of some sauces and cheeses.
Tkemali sauce
Ingredients 4 servings
Garlic 1 head
Tkemali plums 1 kg
Cilantro (coriander) 2 tablespoons
Dill 2 tablespoons
Red capsicum 1.5 teaspoons
Salt to taste
Instructions
1. Place sorted and washed tkemali plums or cherry plums in an enamel bowl, add water to cover them, and, stirring frequently, cook over low heat until the peel comes off and the seeds separate.
2. Then rub the plums and the broth through a sieve or colander.
3. To the resulting mass, similar in thickness to sour cream, add finely chopped cilantro and dill, crushed capsicum and garlic, salt, and a little sugar if desired.
4. Bring to a boil, cool.
For long-term storage, pour the sauce into bottles, pour 1 tablespoon of vegetable oil on top, and seal tightly.
Tkemali green
Ingredients 12 servings
Green cherry plum 2 kg
Cilantro (coriander) 2 bunches
Young dill 2 bunches
Mint 1 bunch
Green pepper 2 pieces
Garlic 2 heads
Coriander seeds 1 tablespoon
Salt to taste
Instructions
1. Boil the cherry plum and separate from the seeds.
2. Finely chop the greens.
3. Squeeze the garlic through a garlic press and mash the coriander seeds. Mix everything.
4. Add salt to taste.
Tkemali sauce
Ingredients 4 servings
Plums 500 g
Garlic to taste
Salt to taste
Ground black pepper to taste
Cilantro (coriander) to taste
Instructions
1. Boil washed sour dried plums in water. Strain the broth and rub the plums (without seeds) through a sieve, dilute the broth until thick with liquid sour cream, add crushed garlic, salt, ground pepper, finely chopped cilantro or dill, let it boil, then cool.
Served with chicken on a spit, as well as shish kebab, fillet, etc.
Tkemali – delicious sauce from sunny Georgia
What do you eat this sauce with, you ask? Yes with everything! It will be a wonderful addition to meat, fish, vegetables, and simply with crispy bread or homemade noodles, there will be what you need - you'll lick your fingers.
By the way, tkemali recipe is a very conventional name. Not a single Georgian measures garlic, cilantro or hot pepper by gram. Everything is done to taste. During the cooking process, taste and add ingredients to your taste. And one more answer to the question “How to make tkemali from cherry plum?” Prepare it with love and good mood! This is why all Georgian dishes are so delicious!
Tkemali products
◾Yellow cherry plum (sour plum) – 2 kg;
◾Cilantro – 1 large bunch;
◾Dry ground cilantro (coriander) - to taste;
◾Garlic – one large head;
◾Ombolo is a special Georgian seasoning for this sauce. You can ask her at the bazaar, where they sell seasonings from the Caucasus. In other words, this is wild mint, but it doesn’t taste like our mint at all. If you don’t find it and don’t add it, it’s okay.
◾Salt;
◾Red hot pepper – as much as you like.
This is a classic composition. In many recipes, dill, parsley are added, vinegar is poured in - do not do this, so as not to spoil the classic taste of this wonderful dish.
How to cook tkemali?
1. Wash the cherry plum and let it dry.
Place in a thick-bottomed bowl (I cooked in a cauldron).
2.Pour 1/3 cup of water. Cover with a lid and cook until the cherry plum is softened.
Do not interfere for the first 30-40 minutes! Cook until the cherry plum leaves the pit and begins to spread on the spoon.
3. Let it cool slightly. Rub through a sieve or fine sieve to remove the pit and skin. If the mass is too liquid, boil it down.
4. Grind the garlic, cilantro, ombolo, and hot pepper as finely as possible. Grandfather Sandro pound them in a mortar, and you can put them through a meat grinder or grind them in a blender.
5.Add crushed seasoning to the grated cherry plum and salt to taste. It’s better not to add salt, then try again and add salt if necessary.
6.Put on the fire and let it simmer for 10-15 minutes with seasonings and salt.
Stir all the time so that the sauce does not burn.
7.Pour into glass bottles or jars, pour boiled vegetable oil on top and cover with a lid.
Fill the bottle with hot oil 1 cm short of the top, and then slowly fill this free space with hot oil. I usually heat a small amount of oil to make it easier to cope with a narrow neck.
You can roll up the jar with a lid. Store in the refrigerator or basement.
That's all. Our wonderful Georgian tkemali sauce in Georgian style is ready. Georgians are very hospitable people who love nothing more than to treat their friends. I hope that cherry plum tkemali sauce is not the last Georgian dish that we will prepare with you. Satsivi and kharcho soup, chakhokhbili and khachapuri - can you really list it all! Treat your family and friends - delight and admiration are guaranteed.
Tkemali sauce
Tkemali sauce has a bright taste and is therefore especially suitable for kebabs. It got its name from tkemali, a sour red cherry plum that gives the sauce a specific taste. But even if you make this sauce from frozen plums bought at the supermarket, it will still turn out wonderfully delicious.
To prepare tkemali sauce, you need the following ingredients:
Cherry plums or pitted plums – 1 kg
sugar – 50 g
salt – 20 g
garlic – 6 cloves
freshly ground red pepper – 1.5 g
fresh cilantro – 50 g
dill – 50 g
ground coriander – 0.5 tsp.
Tkemali sauce is very easy to prepare:
1. Pass cherry plums or plums through a meat grinder, add salt, sugar and boil for 5 minutes.
2. Chop the garlic and herbs very finely, add them to the boiling plum along with red pepper and coriander, bring to a boil, remove from heat and let cool.
3. Pour the sauce into clean jars and store in the refrigerator.
Tkemali sauce
Anyone familiar with Georgian cuisine knows what tkemali sauce is. It is served with meat and fish dishes. Personally, I love him very much. True, it is now sold on store shelves, but its taste is not at all the same as that prepared at home. That's why I want to write a recipe, maybe you will like it. Tkemali can be prepared from green cherry plum. and from ripe ones.
Compound:
Cherry plum - 1 kilogram
Red hot pepper - 2-3 pieces
Fresh cilantro - 1 large bunch
Fresh dill - 1 large bunch
Mint - a few leaves
Garlic - 1/2 head (more to taste)
Coriander half a teaspoon
Khmeli-suneli - half a teaspoon
Sugar and salt to taste
Wash the cherry plum, put it in a pan and boil it. Wipe through a colander to remove pits and skin. Pass the spices through a meat grinder. Grind the garlic and salt in a mortar. Put all this back into the pan, add a little water so that the mass resembles store-bought sour cream. Add salt to taste; if the tkemali is very sour, add sugar. Boil for twenty minutes and pour into sterile jars, roll up the lids. The sauce is ready.
Stunning Georgian cuisine has always been distinguished by tasty, juicy and aromatic dishes. We have already cited it earlier. Now let's talk about Kharcho soup. His recipe is completely uncomplicated, as is commonly believed about Georgian dishes. All products are familiar to us and are always available in grocery stores. You don’t have to spend a large amount of money or a lot of time on preparation.
Beef Kharcho soup is prepared quite quickly, especially if you follow the photo or video recipe. Also on the Internet you can find many variations: with other meat, tomatoes instead of cherry plum, without nuts and others.
Description
The amazing beef soup Kharcho, originally from Georgia, stands out among other first courses for its ingredients. Beef meat is unlikely to surprise anyone: it is juicy and reminds us of the May holidays. But you don’t see nuts in soup every day.
And finally distinctive feature This dish can rightfully be called cherry plum puree - tkemali. Of course, every Georgian woman who is experienced in cooking makes her Kharcho soup unique thanks to various spices and proportions of ingredients.
Our hostesses adapted the classic recipe to suit different living conditions, for example, in areas where cherry plum does not grow, they replaced tkemali tomato sauce. Others use pomegranate juice. And some don't even use nuts. Others completely turn beef Kharcho soup into a pork, lamb or chicken dish. The traditional ingredients remain onions and rice.
To add a piquant taste, Georgians add sprigs of parsley, fresh dill, various spices, and always greens, which have been known for at least 500 years. Majority Georgian dishes Can’t do without the Khmeli-Suneli spice mixture.
The cooking method is quite simple. To begin, the meat is separated from the bones, the films are removed and cut into pieces. It is boiled in water for about two hours, then taken out for frying with onions in oil. And the broth is filtered. Then tomatoes or tkemali are added. Then all the ingredients, along with rice and nuts, are placed in the broth and boiled for 5 minutes. At the end, spices and herbs are added. The main thing is to let the soup brew.
Required Products
Typically, a recipe for beef Kharcho soup involves purchasing the following products:
- 300 g beef;
- 100 g rice;
- 2-3 pcs. onions;
- 150 g tkemali sauce (can be replaced with satsebeli);
- 1 cup walnuts;
- 2 cloves of garlic;
- 3 bay leaves;
- 3 peas of allspice;
- 1-2 teaspoons hops-suneli;
- 3 tbsp. l. tomato paste;
- 1/2 tsp. ground red pepper;
- Half a red capsicum;
- 4 sprigs of cilantro and parsley;
- 2 branches of dill;
- 1-1.5 tsp. salt and vegetable oil.
Some also use plums, tomatoes and various meats for cooking.
Cooking technology
There is nothing complicated in the classic recipe for making beef Kharcho, because all the ingredients are easy to buy and even tkemali sauce can be replaced with satsebeli sauce, which is available to the average buyer. When all the ingredients are collected on the table, we begin to cook the broth. Beef brisket is poured with cold water and cooked for about two hours.
From time to time you need to skim off the foam, and in the meantime, chop the onion and chop the walnuts. Chop the greens and wash the rice in cold water. We start preparing the frying: fry the onion, pour in the tomato paste and after 5 minutes add suneli hops and chopped garlic, chopped or whole red pepper.
Let it cool, by which time we take the cooked beef out of the broth and cut it into pieces. It can also be fried. Then add rice, beef and allspice to the broth one by one. After 10-15 minutes, pour in the roast and walnuts. We also add herbs, sauce and bay leaf. Add salt and turn off the heat after five minutes. Before serving, you need to let the dish brew.
Step-by-step instruction
- First, we place our ingredients on the table;
- Place the meat in a large deep pan and fill with 3 liters of cold water. For taste, you can also add peeled carrots and onions, bay leaves and allspice, as for regular broth. Salt and cook for at least two hours until tender;
- Then take out the meat and vegetables (if you put them in) and strain the broth through a sieve into another pan;
- Now finely chop the garlic cloves and turn them into a paste;
- We also coarsely grate the carrots and chop the onion;
- Fry these components in a frying pan along with tomato paste;
- To prevent the frying from becoming thick, add one ladle of broth;
- Now you can pour the roast into the boiling broth;
- Separate the meat from the bones and cut into pieces along the grain;
- Then add washed rice and boiled meat to the broth. Add chopped herbs and spices. Cook the soup until the rice is ready. Before serving, you need to let Kharcho brew.
Dishes from Georgian cuisine can be seen on every table today. What housewife doesn't know how to cook? This tasty treat can be made from ready-made puff pastry.
Georgian cuisine is unique, even from seemingly the most plain meat chicken, can be cooked gourmet dish. You can see the recipe on how to cook Georgian chicken Satsivi. A main secret Satsivi is that each housewife turns out the dish in her own way.
Photo recipe for beef kharcho
For clarity, we suggest looking at the detailed process of preparing the soup. We hope that it will help you surprise your loved ones and friends.
Prepare the ingredients
Cut the onion into half rings
Pour over the lamb cold water and cook the broth. Cook the broth over medium heat for 40 minutes
Place the onion in a frying pan heated with vegetable oil.
Add tomato paste and fry
Remove the meat from the finished broth
Add onion fried with tomato paste to the broth. The broth should simmer over medium heat
Add rice
Add tkemali and adjika
When the rice is almost ready, return the meat to the soup.
Add spices
Salt and pepper
Add sugar to taste
Add diced tomatoes
Add greens and finely chopped garlic
Bring the soup to a boil and remove from heat
Pour the soup into bowls or pots. Grate the walnuts on a fine grater
Bon appetit
Video to help housewives
For those who want to get acquainted with the traditional Kharcho recipe, we provide a video in which all stages of preparation are described in great detail.
Ilya Lazerson in his program “Lazerson. Favorite” will demonstrate a video recipe for making beef Kharcho.
The master is charming and magnificent as always! I never knew that kharcho needed itskho-suneli herb. I’ll definitely try to get the necessary spices and cook kharcho for my son, for whom this is his favorite soup. By the way, he knows how to cook it himself, but some difficulties have been added... Ilya, thank you so much for the “Principles”! I really thought that after the “Celibacy Lunch” I would no longer see programs of this type, but this is how it turned out...
Dear Ilya! Thank you SO MUCH for the recipe! I have never seen such nuances before on the Internet. I always enjoy watching your programs. Quite by accident I came across utskho-suneli in the store right after the broadcast about kharcho! I'll definitely cook it!
Wow, how delicious it turned out. Health and longevity to the giver of the principle
I like the way you present your recipes in a simple, accessible way.
Very tasty soup it turns out. I watched on television and read how to cook it correctly. Thank you, Ilya, it’s nice to listen to the explanations. It’s delicious.
Thank you, maestro! Last week I made your processed cheese soup and really liked it. Today I want kharcho :)
All cooks do not even mention foam when preparing broths. Ilya mentioned, but did not show what and how he does it, and most importantly, why? Many on the net gently believe in the type of pren - it is a folded protein; moreover, they claim that it is even useful. And everyone as one mentions that they remove the foam only so that the broth is not cloudy. My opinion is that foam is harmful. In our body, over the course of a short or long life, poisons and substitutes, radiation in the form of free radicals, etc. accumulate. When heated and boiled, something naturally precipitates, and there are also decomposition products. If the ancestors of smart people collected foam with a mini or micro slotted spoon, a spoon with holes no larger than 3 mm and a long handle. Well, nowhere do they show how to remove the foam. It seems that this is an optional attribute when cooking vegetables, meat and fish.
My mother is Ukrainian, she studied at the Odessa Technical School of the Flour Milling Industry in 1955. I still cringe, but you can’t point out to mom her methods when she collects foam with a ladle, and only once or twice. I stand and take pictures until she stops appearing. That's what I noticed, but in fact I got distracted and there was foam at the bottom, I poured cold water and the foam floats again. And I thought that even water gives foam, although what they say, etc.
Obizatelno prigotovlu! Sama iz Tbilis, no vi tak pravilno i podrobno opisali process, chto posle prosmotra xochetsya bejat pokupat rebrishki govyajie i gotovit! Thank you vam, za vashi video, ya ix obojau i vsegda naxoju something to new i ineteresnoe dlya sebya!
Dear Ilya Isaakovich! You are the best! But! Try my recipe. This is not your classic kharcho, but it is incredibly tasty. The difference in my recipe is that in addition to everything you indicated, finely chopped smoked prunes, very little finely chopped carrots are added to the soup, and most importantly - we take walnuts, pour tkemali over them and bring them in a blender to a thin paste without lumps. Then add the sauce to the soup. These ingredients are fully consistent with the traditions of Georgian cuisine and harmoniously combine with classic ones. The soup turns out thick, not like regular kharcho. Nuts dampen the spice a little and therefore it is advisable to have more hot pepper, but this is my personal opinion. In fact, the classic is not spicy at all, but aromatic. But the presence of nuts in the soup is still a Georgian tradition, and it’s unclear why you don’t follow it. Regarding foam. We always boil meat at home. When the foam comes out, don’t just skim it off, but drain the water, wash the meat and then start cooking in the second water. The broth is as clear as a tear, the main thing is that it does not boil with bubbles. Besides, why didn’t you mention Imeretian saffron? Without it, kharcho is not kharcho. With deepest respect and hope for your answer Rumata.
Thanks, I'll definitely learn it
Dear Ilya! Thank you SO MUCH for the recipe! I have never seen such nuances before on the Internet. I always enjoy watching your programs. Quite by accident I came across utskho-suneli in the store right after the broadcast about kharcho! I'll definitely cook it! All cooks do not even mention foam when preparing broths. Ilya mentioned, but did not show what and how he does it, and most importantly, why? Many on the net gently believe in the type of pren - it is a folded protein; moreover, they claim that it is even useful. And everyone as one mentions that they remove the foam only so that the broth is not cloudy. My opinion is that foam is harmful. In our body, over the course of a short or long life, poisons and substitutes, radiation in the form of free radicals, etc. accumulate. When heated and boiled, something naturally precipitates, and there are also decomposition products. If the ancestors of smart people collected foam with a mini or micro slotted spoon, a spoon with holes no larger than 3 mm and a long handle. Well, nowhere do they show how to remove the foam. It seems that this is an optional attribute when cooking vegetables, meat and fish. Dear Ilya Isaakovich! You are the best! But! Try my recipe. This is not your classic kharcho, but it is incredibly tasty. The difference in my recipe is that in addition to everything you indicated, finely chopped smoked prunes, a very small amount of finely chopped carrots are added to the soup, and most importantly - we take walnuts, fill them with tkemali and use a blender to bring them to a thin paste without lumps. Then add the sauce to the soup. These ingredients are fully consistent with the traditions of Georgian cuisine and harmoniously combine with classic ones. The soup turns out thick, not like regular kharcho. Nuts dampen the spice a little and therefore it is advisable to have more hot pepper, but this is my personal opinion. In fact, the classic is not spicy at all, but aromatic. But the presence of nuts in the soup is still a Georgian tradition, and it’s unclear why you don’t follow it. Regarding foam. We always boil meat at home. When the foam comes out, don’t just skim it off, but drain the water, wash the meat and then start cooking in the second water. The broth is as clear as a tear, the main thing is that it does not boil with bubbles. Besides, why didn’t you mention Imeretian saffron? Without it, kharcho is not kharcho. With deepest respect and hope for your answer Maxim.
Everything is fine, but we don’t have fenugreek anywhere in the city, not even in the market. At one time it was sold there under the name "Shambhala", but now even that is gone. Don't cook kharcho?
I read in one good book how to cook Kharcho - and now I cook it the only way!! Everything in principle - Same, but... in Kharcho, chopped walnuts must be added - about half a glass for a 3-liter pan. Nuts are added about 15-20 minutes before the end of cooking! Try it - and you will be Surprised!
Ingredients
Instructions
Ingredients: beef pulp - 500 g;onion- 2 pcs.; rice- 1/2 cup; tomatoes - 2 pcs.; tomato paste - 1 tbsp. l.; garlic- 4 cloves; red tkemali sauce - 1 tbsp. l.; vegetable oil - 2 tsp.; adjika- 1 tsp.; hot pepper- taste; parsley - 1/4 bunch; cilantro- 1/2 bunch; celery greens - 1/8 bunch; utskho-suneli or khmeli-suneli -1 tsp.
Cut beef into large cubes and cook the broth. Chop the tomatoes and By simmer, then wipe. Cut the onion into half rings and fry in oil until golden brown. Add mashed tomatoes, tomato paste to the frying pan and simmer with onions for 15 minutes, without letting it burn. Add the tomato-onion mixture, washed rice to the broth with meat and cook for 10 minutes. Then add utskho-suneli, adjika, tkemali, hot pepper, on chopped greens and crushed garlic. Turn off the heat, cover and let sit for 15 minutes..
To prepare tkemali, I will, of course, need plums, mint (in the classic Georgian recipe you need pennyroyal, it is called “ombalo”, it has a richer smell, but any mint will do, it won’t make the taste worse, you can use it either dried or fresh), garlic, ground red pepper, fresh cilantro and coriander, that is, dried cilantro seeds, as well as salt.
In principle, all seasonings for plums are to taste, the main thing is the presence of these ingredients.
First of all, wash the plums, place them in pans or tanks, depending on the amount of plums, add water, and bring to a boil.
You need to achieve such an effect that the plum becomes soft and the skin cracks a little.
Then we will salt some of the broth, and leave a small amount, about 1-2 glasses, it may be useful to us later.
Let's pass the plum through a colander and mash it. For tkemali, we only need the pulp from the plum; all that remains in the colander - the pit and the skin - does not go into tkemali.
I initially cooked 8 kg of plums, but in the end I got about 3.5 liters of pulp for further preparation of tkemali.
Then we put this pureed pulp back on low heat, it is necessary that it boils slightly, periodically stir it in the pan.
Now let's deal with spices and seasonings.
2-3 tbsp. Add tablespoons of dried mint (ombalo) to the pan and stir.
Dried cilantro seeds 2 tbsp. l., that is, coriander, pass through a blender and also add to the pan, but we must throw another 2 tablespoons into the tkemali unground.
Then we’ll take fresh cilantro (exactly the kind you see in the video that goes into tkemali), separate the branches and inflorescences from the sticks. The sticks do not go into the sauce, only the soft parts of the cilantro.
The cilantro also needs to be chopped in a blender and also added to the pan with the future sauce.
Now garlic, 6-7 large cloves, it also needs to be brought to a pasty state in a blender and added to the sauce simmering over low heat.
At the end, add 0.5 tsp ground red hot pepper and 3-3.5 tbsp salt. spoons., mix everything thoroughly again and leave on the gas for another 5 minutes. If it seems to us that the sauce is too thick, this is where that decoction of plums comes in handy to dilute the sauce with it to the consistency you need.
Then turn off the gas - the tkemali is ready.
For further storage, it needs to be poured into sterilized small jars, because when opening and using the sauce, it cannot be stored for a long time, plums are a very finicky product in this regard, and of course there are no preservatives...
It is advisable to store jars in a cool place, in a cellar or in the refrigerator.
The sauce is consumed cold, mainly used with fish, meat, poultry, and a side dish of potatoes and pasta.
Bon appetit!
