Satsebeli

Satsebela sauce, traditional for Georgian cuisine (or satsibet as it is called still), gained popularity far Сацебели — грузинский соус outside only Georgian cuisine for a long time. Without this sauce it is difficult to imagine such traditional viands of cuisine of the Caucasus as khachapuri, char-grilled chicken and many others.

Georgian cuisine is famous for contrast of tastes. Along with fiery hot dishes by all means there are softer, refined and sweet and spicy delicacies. Surprising mixing of flavoring feelings and an unusual combination of aromas do Georgian cuisine so original, bright and attractive, seldom leaving indifferent.

Along with abundance of fresh vegetables and indispensable meat dishes which in cuisine of solar Georgia there is great variety, at the Georgian feast surely there are sauces. They shade taste of juicy meat, giving it new sounding. Satsebela sauce – characteristic addition to main courses. Its spicy and unusual taste allows to look at usual meat or fish dishes differently. With it they develop an unusual and fascinating taste.

The compounding of this sweet-sour sauce for all the time of its existence underwent various changes, however there were ingredients without which satsebel could not bear the name. These are nuts and fruit.

Certainly, at each hostess in Georgia the, favourite recipe of a satsebela and nevertheless sauce which part the following products are is considered classical:

Walnuts;
Chicken broth;
Juice of garnet or cherry plum, either blackberry, or unripe grapes (most often known as abgor). Mix of this juice is quite often used;
Garlic;
Imereti saffron or marigold known also as holy thistle;
Chili powder;
Cilantro greens.

The recipe of a satsebela, most widespread and simple in preparation, looks thus: for a start small crushed walnuts should be parted with vinegar. Ideal option – vinegar, infused on mint, or the mint in the form of greens added to it. The turned-out mix needs to be diluted with broth. The choice of broth at the same time depends on to what dish will move satsebel. If it dishes on the basis of fish, broth Сацебели в бутылке has to be fish. To meat moves satsebel, prepared on a beef-infusion broth. Addition of just boiled water is allowed, however, that will allow to reduce sauce caloric content. Further there is a turn of greens and spices: pounded garlic, chopped onions, salt, greens and red pepper. Satsebeli is almost ready, but that characteristic, special taste and aroma gives him a holy thistle which is not so simple for finding on domestic counters therefore instead of it it is possible to use seasoning of khmeli suneli as a part of whom above-mentioned spice contains.

Quite often hostesses add instead of or in addition to cilantro fennel or parsley. Also often traditional recipe is diluted with addition of tomatoes thanks to what taste and a consistence of a satsebela become more gentle and saturated.

Satsebeli – sauce almost universal, and does without it a rare dish of Georgian cuisine. It is especially fine satsebel in combination with juicy shish kebabs according to the Georgian recipe, char-grilled chicken. It is important to consider that it is the is best of all will approach satsebel on the basis of a ripe cherry plum, a barberry, garnet or blackberry meat. Sauce as a part of which there are these fruit and berries differs in rather sweetish taste. To a bird it is better to pick up ingredients thanks to which satsebel will gain pleasant sourness. These are, as a rule, unripe grapes. It is possible to give it as in warm, and cold.

Despite richness of ingredients, satsebel differs in low caloric content. In 100 g of a product no more than 52 Kcal contain. Content of fats is minimum and the content of proteins approaches zero, as well as. Carbohydrates in 100 g of a satsebela about 13 g contain.

Whether you know that:

Except people, only one living being on the planet Earth – dogs suffers from prostatitis. Here really our most loyal friends.

8 myths about gluten and its intolerance

The concept "gluten" (differently, a gluten) combines group of the proteins which are a part of rye, barley and wheat. For most of people упот...