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home  /  Soups/ Appetizer of salty leaves of bitter pepper! Ossetian cuisine What to cook from bitter pepper leaves.

Snack from salty leaves of bitter pepper! Ossetian cuisine What to cook from bitter pepper leaves.

Tsakhton sauce is a vivid example of the taste preferences of the Caucasus. They cook it in Georgia and Ossetia, they cook it in different ways, but the name does not change. For national cuisines The Middle East is characterized by the use of spicy gravy to meat dishes. However, this recipe exists in two versions: spicy and spicy.

There is a dish in Caucasian cuisine with a similar name, zekhton salad, in the recipe of which there are the same ingredients as in the sauce, except for a large amount hot pepper. It is served with pita bread or as a separate snack. The original sauce may contain hot peppers and garlic, which give the dish the necessary spiciness. Fans of very spicy dishes, when preparing zakhton sauce, resort to tricks - they do not remove seeds from hot peppers.

Sour cream is used to dress the sauce, but in the real Caucasian version, either katyk is used for dressing. Try to cook classic Georgian recipe Tsakhtonai and its Ossetian version.

In this gastronomic delight a large number of garlic, hot pepper and walnuts. If you have problems with the gastrointestinal tract, you can give up hot peppers. To prepare Georgian sauce you will need:

  • walnuts(peeled) - 50 grams;
  • garlic - 2-3 teeth;
  • sour cream - 200 grams;
  • parsley and dill - half a bunch each;
  • salt and black ground pepper to taste.

Cooking process:

  1. Finely chop the nuts or grind in a blender. It is important that you do not get a nut gruel, the nuts should be felt in the sauce.
  2. Sour cream should be put in a deep bowl so that it is convenient to knead it with other ingredients.
  3. Add chopped walnuts to sour cream. We mix.
  4. Remove the skin from the garlic cloves, crush or finely chop them. You can also grate on a fine grater.
  5. Add garlic to sour cream and nuts. Knead again.
  6. Now let's take a look at the greens. We wash it, dry it, tear off the leaves and cut them finely and finely. Let's add to other components.
  7. The final touch will be the addition of salt and pepper. Ready!

When preparing the sauce, Georgian housewives add cumin, coriander, herbs to it; sprinkle suneli hops, make it from a tomato. You are guided by your own taste.

Ossetian version of the sauce

In Ossetian sauce, tsakhton can be garlicky or peppery. Let's cook both options, especially since they do not require long preparations and a large set of different products. For the sauce with pepper leaves, we need to take:

  • thick sour cream - 250 grams;
  • green hot pepper - 3-4 pieces;
  • a handful of pepper leaves or herbs.

Cooking:

  1. Cut the peppers in half, remove the seeds and membranes.
  2. Pour water into a saucepan, bring to a boil. We put halves of fruits and pepper leaves in boiling water. Reduce the heat a little so that the water boils slowly. Cook for 3-4 minutes.
  3. We take out the fruits and leaves from the water, squeeze out the moisture, finely chop everything, mix with sour cream.
  4. We put in the refrigerator for 1 hour. cooled down sauce with leaves pepper to the table.

For the garlic version of the zakhton we take:

  • thick sour cream - 250 grams;
  • red adjika - to taste;
  • garlic - 1 small head.

Cooking:

  1. Remove the skin from the garlic, crush it, mix with sour cream. Add adjika. Stir and send to the refrigerator. In one hour Ossetian sauce ready.

If you notice, then the Vosetian version of the gravy does not include walnuts, and this is its main difference from the Georgian version.

By the way, sometimes Caucasians cook zakhton with tomatoes, rightly believing that nuts and garlic lack tomato sourness.

Recipe for the winter

Having tried tsakhton sauce, many housewives will think about stocking up on such a tasty addition to dishes for the future. Let us immediately state that winter harvesting classical form impossible. Sour cream quickly deteriorates, and even in the refrigerator, ready-made sauce can be stored for only 2-3 days. However, there is a way out. You can pickle peppers, which will serve as the basis for the sauce.

Take an arbitrary amount of hot pepper, preferably green and with leaves. Blanch the fruits for a minute, squeeze. Then put in a saucepan, cover with cold water and boil for 5 minutes, salt. Transfer to a jar, roll up the lid, store in the refrigerator. You can use a jar with a screw cap.

How to use the sauce?

The traditions of Caucasian cuisine dictate what sauce should be served with meat. Moreover, you need to cook it in such quantity that you can eat it all at once. Left in the refrigerator, it quickly loses its taste and aroma.

Experienced chefs It is advised to use gravy for soaking meat. This means that it is great for marinating barbecue. Meat marinated in tsakhton acquires a special taste and delicious tenderness. To get the perfect marinade, the sauce should be diluted with curdled milk or tan.

Use of dry seasonings and spices is allowed. However, the greens must be fresh.

main feature tsakhton is that all the proportions prescribed in the recipe can not be observed. Take the ingredients by eye, achieving the perfect combination for you. This is what most Georgian and Ossetian women do. The versatility of taste with the same products is a hallmark of the famous Caucasian sauce.

Sauce Tsakhton is a very tasty Ossetian sauce, which is usually prepared on the basis of fermented milk products. Tsakhton sauce is one of the most popular sauces in Caucasian cuisine. But, as is often the case, different peoples the recipe for the sauce can vary, and quite a lot. In the original, it is cooked on matsoni. Greens in this sauce are usually cut with a special knife, which cuts it very finely.

Sauce Tsakhton recipe

Ingredients:

  • Sour cream 30% - 200 g
  • Walnuts - 50 g
  • Garlic - 2 cloves
  • Salt - to taste
  • Pepper - to taste
  • Ground chili pepper - to taste
  • Suneli hops - 0.5 tsp
  • Parsley - 3 sprigs

Cooking method:

  1. Dill - 3 sprigs
  2. Grind nuts in a blender.
  3. We try to chop the greens as finely as possible.
  4. Pass the garlic through a press.
  5. Add nuts, herbs, salt, pepper, hot chili pepper, suneli hops, garlic to sour cream.
  6. Mix thoroughly. The sauce is thick. Place the sauce in the refrigerator for at least 30 minutes.
  7. Tsakhton sauce is ready!

Classic sauce "Tsakhton"

This simple zakhton sauce recipe will allow you to prepare a quick addition to meat. The best sauce, as for me, it goes well with chicken and beef dishes. Complements, emphasizes the taste and gives a pleasant sharpness even to the usual dishes. Bring variety to your family lunches and dinners!

Ingredients:

  • Sour cream - 400 grams
  • Walnuts - 50 Grams
  • Garlic - 50 Grams
  • Greens - 100 Grams (I recommend taking cilantro and dill)
  • Salt - to taste
  • Cumin - to taste
  • Coriander - to taste

Cooking method:

  1. This sauce can be of different consistency, depending on how you like it. Therefore, first, using a blender or food processor, grind the garlic, herbs and nuts as finely as possible.
  2. And now gradually pour in sour cream and stir until the consistency satisfies you.
  3. Lastly, add salt and spices to taste, mix, cool a little - and serve!

Zakhton sauce

Ingredients:

  • Thick sour cream or matsoni. 200 ml.
  • Dill. several branches.
  • Leaves of cilantro. ≈½ cup
  • Garlic. 2 cloves.
  • Hot peppers. Fresh. Taste.
  • Walnuts. Multiple cores.
  • Black freshly ground pepper. Taste.
  • Flakes of hot red pepper. Taste.
  • Salt. Taste.

Cooking method:

  1. Finely chop dill, cilantro, garlic and fresh hot peppers, de-seeded
  2. We put the walnuts in a mortar and add a little salt.
  3. Grind nuts with salt in a mortar. If there is no mortar, then you can use a coffee grinder, blender, or any other device that will help grind nuts very well.
  4. Add chopped hot pepper to taste, chopped cilantro and dill, garlic, salt, black and red pepper to taste to sour cream or yogurt.
  5. Mix well and add chopped walnuts.
  6. Again, mix everything, try, rule if necessary for salt and pepper.
  7. We leave the tsakhton sauce to brew for at least 1 hour so that the walnuts are saturated with moisture from the sauce.
  8. Before serving, mix again and pour into gravy boats.
  9. Tsakhton sauce is served in a separate bowl with meat, especially boiled meat, poultry or fish.

Ossetian sauce “Tsakhton”

Ingredients:

  • Sour cream 100 g
  • Garlic 1-2 teeth
  • Cilantro 25 g
  • Red ground pepper 5 g
  • Khmeli-suneli 5 g

Cooking method:

  1. To prepare the sauce, you can use a blender or (more authentic) a stone mortar.
  2. Wash and dry the greens, peel the garlic, remove the seeds from the hot pepper (you can, of course, take ground).
  3. If you grind the ingredients in a mortar, add salt there, if in a blender, you do not need to do this.
  4. Mash or punch the prepared zakhton sauce ingredients.
  5. Mix with sour cream, add hops or ucho-suneli. Try for salt.

Ossetian sauce "Tsakhton"

Ingredients:

  • sour cream (fat content 15 or 20%) - 200 g;
  • salt, black ground pepper - to taste;
  • walnuts - 50 g (weight of peeled kernels);
  • parsley - 1 bunch;
  • garlic - 1 clove.

Cooking method:

  1. Prepare necessary ingredients. Put sour cream in a suitable bowl. The percentage of fat content of sour cream depends on your taste preferences. The fatter the sour cream, the thicker the sauce.
  2. Finely chop the peeled walnut kernels with a knife or use a blender, add nuts to sour cream.
  3. Wash and dry the parsley, finely chop and add to the bowl with sour cream and nuts.
  4. Peel the garlic, pass through a press and add to sour cream, nuts and parsley.
  5. Salt and pepper the sauce to taste and mix well.
  6. Ossetian sauce "Tsakhton" is ready. Send it to the refrigerator for 30 minutes to cool and infuse, then transfer to a gravy boat and serve as an addition to meat or fish dishes.

Meat in the shack

Tsakhton - moderately spicy sour-milk sauce for meat. There are various variations of its preparation, and today we will consider one of them. We take sour cream as a basis, add fresh herbs, garlic and hot peppers. And to enhance the aroma and taste, we use the hop-suneli seasoning.

Ingredients:

  • beef - 400 g;
  • sour cream - about 200 g;
  • garlic - 2-3 teeth;
  • chili pepper - ½ pod (or to taste);
  • parsley - medium bunch (about 30 g);
  • suneli hops - ½ teaspoon;
  • salt - to taste.

Cooking method:

  1. We wash the parsley, shake off the moisture and finely chop with a knife. We put the greens in a mortar.
  2. We pass the garlic through a press (garlic press) and add to the parsley. Cut the chili pepper into small cubes, after cleaning out all the seeds, send it to the mortar.
  3. Intensively grind the ingredients with a pestle (for lack of a mortar, you can grind the components of the tsakhton sauce in a blender). Do not forget that chili peppers are very hot, so be careful when working with them! Be sure to wash your hands with soap immediately after cooking!
  4. Combine greens grated with pepper and garlic with sour cream, add hops-suneli seasoning. Mix the ingredients, take a sample, add salt to taste. If the sauce is not spicy enough, you can squeeze out another clove of garlic. Zakhton sauce is ready! If desired, you can diversify its taste with chopped walnuts.
  5. Pour the beef with cold water, bring to a boil, remove the foam. Cook in salted water until fully cooked (about 40-60 minutes). After cooling, cut the meat into strips.
  6. Pour the beef with sauce, mix and cool on the shelf of the refrigerator for at least an hour. We distribute the meat in the tsakhton in portioned containers and, decorating with a sprig of fresh herbs, serve!

Sauce for meat "Tsakhton"

Ingredients:

  • hot pepper - to taste
  • cilantro or parsley - 1 bunch
  • sour cream - 180-200g
  • garlic - 1-2 cloves
  • ucho-suneli or hops-suneli - 1/2-1 tsp
  • salt - to taste.

Sauce Recipe:

  1. To prepare Sauce for meat “Tsakhton” you need…
  2. Peel the garlic and press through a press. Wash greens, dry and finely chop. Cut hot pepper, remove seeds, right amount finely chop the pepper.
  3. Garlic, greens, hot pepper and a pinch coarse salt grind in a mortar. Then add sour cream, ucho-suneli and salt to taste. Mix the sauce thoroughly and serve.

Georgian sauce tsakhton

This gastronomic delight contains a large amount of garlic, hot peppers and walnuts. If you have problems with the gastrointestinal tract, you can give up hot peppers. To prepare Georgian sauce you will need:

Ingredients:

  • walnuts (peeled) - 50 grams;
  • garlic - 2-3 teeth;
  • sour cream - 200 grams;
  • parsley and dill - half a bunch each;
  • salt and black ground pepper to taste.

Cooking process:

  1. Finely chop the nuts or grind in a blender. It is important that you do not get a nut gruel, the nuts should be felt in the sauce.
  2. Sour cream should be put in a deep bowl so that it is convenient to knead it with other ingredients.
  3. Add chopped walnuts to sour cream. We mix.
  4. Remove the skin from the garlic cloves, crush or finely chop them. You can also grate on a fine grater.
  5. Add garlic to sour cream and nuts. Knead again.
  6. Now let's take a look at the greens. We wash it, dry it, tear off the leaves and cut them finely and finely. Let's add to other components.
  7. The final touch will be the addition of salt and pepper. Ready!

When preparing the sauce, Georgian housewives add cumin, coriander, herbs to it; sprinkle suneli hops, make it from a tomato. You are guided by your own taste.

Ossetian version of the sauce

In Ossetian sauce, tsakhton can be garlicky or peppery. Let's cook both options, especially since they do not require long preparations and a large set of different products. For the sauce with pepper leaves, we need to take:

Ingredients:

  • thick sour cream - 250 grams;
  • green hot pepper - 3-4 pieces;
  • a handful of pepper leaves or herbs.

Cooking:

  1. Cut the peppers in half, remove the seeds and membranes.
  2. Pour water into a saucepan, bring to a boil. We put halves of fruits and pepper leaves in boiling water. Reduce the heat a little so that the water boils slowly. Cook for 3-4 minutes.
  3. We take out the fruits and leaves from the water, squeeze out the moisture, finely chop everything, mix with sour cream.
  4. We put in the refrigerator for 1 hour. Serve the cooled sauce with pepper leaves to the table.

Tender meat with tsakhton sauce

Ingredients:

  • hops-suneli seasoning (half a teaspoon)
  • lean beef (420 g)
  • finely ground sea salt (optional)
  • thick homemade sour cream (210 g)
  • fresh cilantro and curly parsley (32 g)
  • chilli pepper or dried ground pepper (at your discretion)
  • garlic cloves large peeled (two pieces)

Cooking:

  1. First, prepare all the components in such a way that they are constantly at hand.
  2. Lean meat should be washed, then boiled until fully cooked, moreover, it will need to be cooked for at least three hours.
  3. As soon as the beef is cooked completely, it is necessary to cool it, and while it is cooling, all the washed spicy greens should be cut as small as possible, and the peeled garlic cloves should be passed through a press.
  4. Put all the greens in a mortar, grind it, as soon as it starts to release juice, you need to add fresh or ground dried hot pepper, as well as peeled garlic, at your discretion, grind everything again.
  5. Combine all the pounded ingredients with sour cream, then pour suneli hops, mix everything, after that the sauce can be considered ready.
  6. Cut the cooled boiled meat across the fibers into bars, combine it with white Ossetian sauce and mix well, leave for one hour in the refrigerator, then serve, pre-decorating with sprigs of greens.

Ossetian sauce Tsakhton

Amazing flavorful sauce. Great for meat, vegetables and fish.
Abkhaz adjika can be replaced with Adjika in Georgian.

Ingredients:

  • sour cream - 200 g,
  • parsley - 0.5 bunch,
  • dill - 0.5 bunch,
  • walnuts - 50 g,
  • garlic - 2-3 cloves,
  • salt - to taste
  • ground black pepper - to taste.

Cooking method:

  1. So, peeled nuts need to be finely chopped. In this situation, you can use a blender. Just make sure that the nuts are not crushed to a powder state, they should be felt in the sauce.
  2. Place sour cream in a deep bowl. Add chopped walnuts to it. Take a spoon and mix well so that the nuts are evenly distributed throughout the sour cream.
  3. Peel the garlic cloves. You can grind in different ways. First, pass through a garlic press.
  4. Secondly, grate on a fine grater, which is not very convenient, as a lot of pulp is lost between the grooves of the grater.
  5. Thirdly, take a sharp knife and chop very finely. Choose the most convenient option for you. Add chopped garlic to sour cream and mix well with a spoon.
  6. Now take fragrant herbs, rinse well from dust, dry with a paper towel.
  7. Remove coarse stems. Cut the soft leaves very finely and add them to the rest of the products. Stir.

Sauce for meat "Tsakhton"

Ingredients:

  • hot pepper - to taste (you can put adjika to taste instead of pepper),
  • cilantro or parsley - medium bunch,
  • sour cream - 180-200 g,
  • garlic - 1-2 cloves,
  • ucho-suneli (or hops-suneli) - 0.5-1 teaspoon

Cooking method:

  1. Peel the garlic and finely chop or pass through a garlic squeezer. Wash greens, dry and chop.
  2. Wash the hot pepper, dry it, cut the pod and remove the seeds. Cut off the desired amount of pepper and cut the pepper into small cubes.
  3. Garlic, herbs, hot peppers and a pinch of coarse salt are placed in a mortar. And grind.
  4. Instead of a mortar, greens with garlic and pepper can be chopped in a blender (in this case, do not add salt).
  5. In a bowl, combine sour cream, chopped greens with garlic and pepper, add ucho-suneli (or suneli hops). Mix the sauce well, salt to taste and, if necessary, add a little seasoning.

Tsakhton - a recipe for Ossetian cuisine

Ingredients:

  • Matsoni or sour cream 500 grams.
  • cilantro 2 bunches.
  • Garlic to taste.
  • Grated walnuts as desired and to taste.
  • Suneli hops at will and taste.

Cooking method:

  1. How to cook tsakhton sauce? We start with garlic - in most cases, cooks use a special crush, but not everyone does this.
  2. Of course, if you have the patience, you can chop the garlic as finely as possible with a regular knife. Alternatively, you can finely grate the garlic, but be careful with your fingers.
  3. Next comes the turn of cilantro - it also needs to be cut as small as possible. And here it would not be superfluous to explain one nuance - unfortunately, "typical knives of the average Russian" will never cope with such a task.
  4. You should take care of a sharp, high-quality knife - otherwise the greens will not be cut in the best way. You'd better spend a little more time on cilantro than usual, but cut it as small as possible - the greens will give their juice and flavor to yogurt or sour cream, which will be immediately appreciated by your guests.
  5. In the table, we indicated grated walnuts, suneli hops - these are ingredients recommended, but optional. By the way, sometimes the tsakhton recipe also contains adjika.
  6. Add garlic (nuts or spices - if you decide) and greens to sour cream and carefully (we repeat - carefully!) Mix everything with a spoon. You can, of course, use a mixer.
  7. Remove the finished sauce in the refrigerator - it should brew a little.

Sauce tsakhton

Ingredients:

For pepper sauce:

  • thick sour cream - 250 g

For garlic sauce:

  • thick sour cream - 250 g
  • garlic - 1 head small
  • adjika red, optional

Cooking method:

  1. For the pepper sauce, cut the peppers in half, remove the stalks, seeds and white membranes, put in a pot of simmering water along with the pepper leaves and cook for 3-4 minutes.
  2. Throw peppers and leaves on a sieve, carefully wring out, then chop with a knife. Mix with sour cream, refrigerate for at least 1 hour.
  3. For garlic sauce, crush and peel the garlic, chop as finely as possible, mix with sour cream, adding adjika if desired. Refrigerate for at least 1 hour or until use.

Simple sauce Tsakhton

Ingredients:

  • thick sour cream - 250 g
  • hot green pepper - 2-4 pcs.
  • pepper leaves or any greens to taste - 1 handful
  • thick sour cream - 250 g
  • garlic - 1 head small
  • adjika red, optional

Cooking method:

  1. The recipe for Tsakhton sauce includes the following ingredients: sour cream, peeled walnuts, fresh parsley, fresh garlic, salt and ground black pepper.
  2. Peeled walnuts need to be crushed into crumbs. If you want - with a knife or like me - in a blender.
  3. Wash fresh parsley, dry and finely chop.
  4. Fresh garlic is peeled and passed through a press (rubbed on a fine grater).
  5. We shift the sour cream, nuts, herbs and garlic into a bowl. Salt and pepper to taste. If desired, add hot red pepper (I don’t put it, because my family doesn’t like hot) and other spices.
  6. Mix everything thoroughly - Tsakhton sauce is ready. Before serving, it is advisable to keep it for at least half an hour in the refrigerator so that the sauce is infused.
  7. Delicious, fragrant and satisfying Tsakhton sauce will be a great addition to meat, poultry and fish.

Sauce Tsakhton (light)

Ingredients:

  • sour cream 25% 250-300 g
  • garlic 1-2 cloves
  • greens 1/2 bunch
  • walnuts 50 g
  • hot pepper, salt to taste

Cooking method:

  1. Tsakhton sauce is a classic sauce Georgian cuisine. Not only dill, but also parsley or a mixture of different herbs can be used as greens.
  2. The type of sauce depends on the region where it is prepared. classic sauce Tsakhton contains sour cream or matsoni, walnuts, herbs, garlic, salt, red hot pepper and black pepper. Everything else is shades. So, wash the walnut.
  3. Peeled walnut kernels should be soaked. After, dry in the oven at 200 degrees until browned. This will take about 7 minutes. Cut the dill finely. It is advisable to cut the greens very finely. You can even grind it in a blender. Squeeze the garlic through a press. 1-2 cloves are enough.
  4. Cool the walnut. Grind almost to crumbs. In fact, the nut can be crushed to your taste, but it is much more pleasant when the taste of the nut is only felt, and not its grains get stuck between the teeth.
  5. Add sour cream to the resulting chopped products. Instead of sour cream, you can take matsoni or natural Greek yogurt without additives.
  6. Mix everything with just a spoon. Add salt and pepper. Be sure to add red ground pepper, but remember that it is spicy and use it sparingly.
  7. Transfer the sauce to a gravy boat and serve. Top sauce can be decorated with chopped nuts. This sauce can be served with boiled potatoes, baked sausages, lula - kebab, barbecue, Georgian cutlets with raisins and more. This sauce is also suitable for some varieties of oily river fish.

Tsakhton cooking recipe

Ingredients:

  • sour cream 25% 250-300 g
  • garlic 1-2 cloves
  • greens 1/2 bunch
  • walnuts 50 g
  • hot pepper, salt to taste

Cooking method:

  1. The sequence of adding products is arbitrary, change the steps of the recipe as you wish. It is important to take a sample at the end, season it correctly, find a balance of tenderness and sharpness. Additionally, you can add flavor-specific capers, thyme, pickled pickles. I repeat, walnuts support the theme of Caucasian cuisine, enrich it appropriately, but are often not present in the Tsakhton sauce recipe.
  2. If you plan to add a nutty note, crush the kernels with the desired size and, for maximum disclosure of the aroma, be sure to dry it in a hot frying pan or in an oven for a couple of minutes. Read more:
  3. They do without nuts, but garlic and hot peppers cannot be replaced or excluded. We remove the husk and push the garlic cloves through the press. It is also easy to chop with a knife, leaving more tangible fragments. One or two large cloves are enough for a wave
  4. Wash in advance cold water and ideally dry fresh herbs on a woven / paper towel. We cut off the hard stems, and chop the tender branches. How younger dill or other greens, the better. Adjust the dosage for yourself, while not saving. In place, only dill is good and prefabricated bunches
  5. Fans of fire dishes can take chili pods, steamed or fresh, with or without seeds, chop with a knife or in a blender until fine crumbs and juice are formed. The released juice will slightly color the dressing. Green - to greenish, red - to reddish, yellow - a little gild, but less than turmeric
  6. We act intuitively with peppers, focusing on personal preferences. Here the degree of sharpness can be reduced to moderate and leave only the appetizing smell of pepper. We crush large crystals sea ​​salt immediately with black peppercorns, sprinkle with ground red - we try. Find your own the best composition seasonings
  7. We combine all the cuts and spices in one bowl, add the thickest and best-quality sour cream or other unsweetened fermented milk product of a similar consistency
  8. Quickly mix in a circle so that all the additives are evenly distributed inside the sour cream. We try and evaluate. If necessary, increase the dosage of salt, pepper or garlic. All!
  9. We immediately bring the freshly prepared Tsakhton sauce to the table (in extreme cases, we keep it under the lid on the shelf of the refrigerator before serving), we eat it on the same day. We prepare tsakhton salad with vegetables, serve meat (beef) in tsakhton, bread.

All culinary specialists of the world agree that almost any second dish is made special, tasty and memorable by the sauce. A great many of them have been invented: for meat, for fish, for poultry. There are spicy, there are sweet and sour - for every taste and preference. But if you like spicy, you should definitely try tsakhton sauce. Its recipe belongs to being prepared both in Georgia and in Ossetia. There are several options for it, and each hostess considers her own to be right. So if you are prone to culinary creativity, choose any tsakhton - the cooking recipe will become basic, and you will add it to your liking and get a unique sauce that can become your calling card.

Separately, we note that the Caucasian "accompaniment" to meat is traditionally made spicy. However, there are some versions of zakhton that can be called rather spicy. And if your stomach does not take spicy, you can stop for more soft version. And one more thing: according to the rules, to fill the tsakhton sauce, the recipe requires matsoni, katyk, in extreme cases - yogurt. But not everyone likes the sour taste, so sour cream is indicated in the recipes instead of these liquids.

primary base

All products are taken by eye: the sauce must match your ideas about taste. Hot pepper is chopped as finely as possible. If you love very much hot sauces leave the seeds. Just so that they do not fall on the tooth, grind them in a mortar. The garlic is peeled and pressed through a press. More greens are taken, in the original it should be cilantro, but if its smell is too pronounced for you, take parsley. The beam is chopped, all the blanks are connected and poured with sour cream. A ready-made tsakhton recipe recommends seasoning utskho-suneli and salt, knead well and leave for a quarter of an hour warm to saturate with aromas.

Some people manage only with dry spices and sour cream, calling the sauce tsakhton. In our opinion, this is not very correct: at least greens must be present in the sauce.

Tsakhton in Georgian

The main difference from the Ossetian version is the presence of nuts in the sauce. In some versions, even hot pepper is absent, so such a tzathon is also suitable for ulcers. Nuts and garlic are taken in equal proportions, spicy greens - in double quantity. All this is passed through a blender until smooth and diluted with sour cream to the desired consistency. From spices in tsakhton, the recipe advises putting cumin, salt and coriander, but does not prohibit flavoring the sauce and other seasonings that, in your opinion, are suitable. If you did not grind hot peppers into the mass, you can add a little spiciness with ground pepper. Red will fit in more harmoniously here.

Another version

Not everyone likes to mess around with fresh hot pepper - after it it stings for a long time, there are also irritations if the skin is tender. However, this is not a reason to abandon the idea of ​​\u200b\u200bcooking tsakhton. The recipe below will help you avoid trouble and enjoy Caucasian sauce. Go to the market and buy "grandmothers" salted hot peppers. Just before you give money, try the products (if allowed): sometimes these peppers have a musty aftertaste, but we don’t need this.

Pickled peppers are either chopped or passed through a meat grinder/blender/food processor. If you especially like spicy sauces, you don’t even have to clean out the seeds, just cut off the tails. A large amount of fresh herbs is also crumbled (or ground) here, sour cream is poured in - and after 15 minutes you can water the meat with tsakhton. Or just spread it on bread.

Tsakhton: a recipe for the winter

If you like the sauce, you can prepare it for cold times. There are two options here: either pickle peppers, or make a fresh base, which is called tsyvzy-tsakhton or chivdzosa. For her, young pods are taken very hot pepper- the one that is red when mature. You should find them green, preferably with leaves. Stems are not needed here. Peppers with leaves are blanched for no longer than one minute. Then they are well wrung out until the water stops dripping, put into a saucepan, where fresh cold water is poured. Peppers are boiled for about five minutes, washed again, squeezed (this time not very carefully) and salted. The blank is very tightly folded into a jar with a screw cap and placed in the refrigerator. At the right time, tsyvzy-tsakhton is poured with sour cream, where greens are chopped and seasonings are mixed.

Final clarifications

Ready sauce, that is, already with added sour cream, should be eaten immediately. The maximum is the next day. If it is stored longer, it becomes less tasty and fragrant. By the way, it is still very tasty to soak meat in it. Shish kebab after such pickling turns out to be especially tender and fragrant. Only it is better to breed tsakhton for marinade with tan or yogurt - then the meat will be ready for cooking faster. Join the Caucasian culinary traditions - gourmets recommend!

Pepper for the winter is one perfect way to cook this delicious vegetable for the long haul or even make it into a dish you can enjoy all year round.

Ingredients:

  • bell pepper 1 kg;
  • Salt 1 tbsp. l.;
  • Sugar 2 c. l.;
  • Vinegar 9% 50 ml
  • Peppercorns 1 tbsp. l.;
  • Garlic 2 cloves;
  • French mustard grains 1 tbsp. l.;
  • Sunflower oil 50 ml

How to cook "Baked Peppers for the Winter":

  1. Bell peppers are washed, dried, wrapped in foil and baked at maximum temperature for 30-35 minutes.
  2. Place the hot pepper in a bag or airtight container, let it soak and cool well.
  3. Remove the seeds from the pepper.
  4. Cut the roasted pepper fillet into strips.
  5. For the marinade, combine salt, sugar, bell pepper, yellow and red mustard seeds, pour a glass of water and boil until the crystals dissolve.
  6. Add pickled chopped fresh garlic, vinegar and aromatic sunflower oil, bring the marinade to a boil and immediately remove from the plate.
  7. Pour hot marinade over baked peppers and apply it to sterile jars, jars tightly with corks. Refrigerate before serving.
  8. Baked peppers can be served as an appetizer on bruschettas and sandwiches, added to winter salads and season soups and borscht.

How to salt bitter pepper for the winter in Armenian

For the dish you need:

  • hot green pepper - 1 kg;
  • clean water - 1 l;
  • salt - 8 tbsp. l.

Now you can start creating the blank.

The step by step process will look like this:

  1. Rinse the pepper, remove the inedible parts: tail and seeds. Then make a longitudinal cut on the vegetable about 2 cm.
  2. Ready peppers are placed in a small bowl or deep pan.
  3. Place the saline solution in a separate container. To do this, boil water and dissolve the amount of salt in it.
  4. The resulting composition must be poured. It is important that the brine is hot.
  5. Place a weight on the vegetable. This is necessary so that they are completely covered with saline liquid.
  6. Cover the dish with the workpiece with a clean cloth and leave to salt at room temperature within 72 hours.
  7. After 3 days, you need to drain the pool from the pool and prepare a new one. Do it the same way as the first one: in 1 liter of water, dissolve 8 tbsp. l. salt. After preparing the brine, the vegetables are coagulated with fresh liquid.
  8. In this form, the gap should be 5 more days. Then you need to drain the old cucumber and transfer the vegetables to sterilized jars.
  9. Freshly prepared brine is poured into jars and closed for the winter.

  • Green pepper - 1 kg;
  • Water - 1 l;
  • Salt - 8 tbsp. l.

Cooking:

  1. Rinse the pepper, the tail and the inside can not be cleaned. Then, along the bottom, make a 2 cm incision. Place the vegetables in a basin or pan.
  2. Prepare the brine in a separate container. To do this, boil water and dissolve salt in it.
  3. Pour hot brine over the peppers. Top with a flat plate or lid and some weight. Vegetables must be completely immersed in the liquid. A bowl of pepper covered with a towel is left to salt at room temperature. Vegetables are soaked in brine for 3 days.
  4. After that, fresh brine is obtained in the manner described above. The liquid drains. Then the pepper is poured with fresh brine. Thus, we soak vegetables for another 5 days. Then we change the brine again.
  5. Pepper is laid out in clean jars and freshly prepared liquid is poured. Hot pepper is ready!

It is believed that this method of salting preserves all useful material in a vegetable. This pepper is not only very tasty, but also healthy. It improves digestive system and has a positive effect on appetite.

For cooking you need:

  • 2 liters of tomato juice;
  • 4 kg of bell pepper;
  • 1 glass of vegetable oil;
  • 1 cup of sugar;
  • 50 g of salt;
  • 1 glass of vinegar.

Cooking:

  1. First you need to cook all the products for sunset in a tomato. Rinse the peppers, cut in half or into 4 parts, but if larger sizes can be cut into 6 pieces. We need to weigh in a clean state, we need 2kg for cooking.
  2. Add the remaining ingredients to the tomato juice and boil.
  3. Fill them with bell peppers, then you can roll them into sterilized jars, since our stock can get cold, you can put it in the refrigerator or store it in the basement.

Peppers cooked in tomato juice- very tasty and popular canned salad for the winter. And for the preparation of such a dish, the color of vegetables does not matter.

  • sweet pepper - 3 kg;
  • sugar - 1 glass;
  • salt - 1 tablespoon with a slide;
  • vinegar 6% - 1 cup;
  • vegetable oil- 1 glass;
  • peppercorns;
  • bay leaf - 3 pcs.;
  • water - 1 liter.

How to cook pickled peppers for the winter:

  1. To begin with, we need to wash the pepper well and peel it from the seeds inside and cut them into pieces according to the height of the fruit. The slices can be of any width.
  2. You can not cut it, roll it up entirely, but it is more convenient to work with smaller slices. Try to close it like that and then decide how comfortable it is for you.
  3. Now take a pot a little larger, pour water into it. You need to add everything for the marinade to the water, that is, you need to add salt, sugar, vinegar, vegetable oil, bay leaf, bell pepper.
  4. While the marinade is simmering, you need to think about sterilizing the jars.
  5. The marinade began to boil. Take our pepper and put it in the marinade. You need to boil for 3-5 minutes and that's it.
  6. Place the processed peppers tightly in a jar and fill with marinade. We perform this procedure until the pepper or marinade runs out.
  7. Filled jars should be rolled up with clean lids and wrapped until cool. Store in a cool place.

Ingredients:

  • cabbage - 1 pc. (large);
  • sweet pepper - 5 pieces;
  • carrots - 6 pieces;
  • horseradish - 1 sheet;
  • bay leaf - 2-3 pieces;
  • dill - a pair of branches;
  • salt - 3 tablespoons;
  • black pepper - 3-4 peas.

Cooking:

  1. Washed vegetables should be grated. Put the cabbage in a sterilized jar with peppers, horseradish and bay leaves. Top with carrots and bell peppers. Lay out the layers like this until the jar is full.
  2. Layers must be carefully compacted. Put oppression on the cabbage. For five days, the workpiece should remain in a warm place.
  3. Every day, in case of formation of bubbles, you need to pierce the cabbage.
  4. When the gas stops emitting, you can send the workpiece to the basement.

Ingredients:

  • zucchini - 4 pcs.;
  • bell pepper - 4 pcs.;
  • garlic - 1 head;
  • spices - to taste;
  • vinegar 9% - 1 tsp;
  • parsley - 1 bunch.

Vegetables and herbs prepared in advance are cleaned. Rinse under running water. On zucchini, the ends are cut off on both sides. We cut into small pieces. Cut the pepper in half, remove the seeds and cut into bowls. An umbel of parsley and a few pieces of garlic are placed in the bottom of the container. Then pack the vegetables in tightly. It is recommended to add half a pepper pod for piquancy.

Cooking:

  1. Once the vegetables are stacked, carefully pour into the boiling water. Close the lid. Leave for 15 minutes (before cooling). Be sure to sterilize lids and jars before packing vegetables.
  2. In a separate container, we pour salt, sugar, pepper, cloves. Here, carefully drain the water from the jars.
  3. Boil the brine. As soon as the marinade boils, we add vinegar to each jar. Fill vegetables with hot marinade.
  4. Roll up the lids tightly. We turn the cans upside down. After cooling, we store it in a cool place.

Hot pepper in Georgian for the winter

Sharp light is considered one of the main ingredients of the national Georgian cuisine. Saving a burning vegetable in Georgian begins with the preparation of the following prescription components:

  • 2 ½ kg of hot pepper;
  • 150 g of garlic;
  • a glass of refined oil;
  • 500 g of white vinegar;
  • 50 g fresh parsley;
  • sugar (can be replaced with honey) - 3 large spoons;
  • 100 g of celery root;
  • spices, salt to taste.

The preparation of a spicy dish begins with the preparation of the main ingredient: it is washed well and cut out on one side.

Cooking:

  1. Vinegar, sugar and salt are mixed with oil in an enameled container, brought to a boil.
  2. Half of the pepper is distributed in a boiling marinade, boiled for 7 minutes, after which the second half of the ingredient is boiled.
  3. Chop the celery, garlic and parsley, add to the peppers and pour over the chilled marinade. Keep in refrigerator for 24 hours.
  4. The marinade is drained, the vegetable is transferred to sterile containers. They let the marinade boil again and pour in the pepper. After that, the dish should be rolled up.

Freeze peppers for the winter

Rinse and dry bell pepper pods of different colors. Remove stems and seeds from peppers. Cut the pods into 4 pieces and cut into strips or strips. Place the cooked bell peppers in plastic bags, squeeze out the air and tie it well.

What do you think is the healthiest pepper?

FrozenIn the workpiece (salted, baked, etc.)

Tsakhton - Ossetian hot pepper sauce. There are many variations of this seasoning. You need to make a preparation, and before serving, mix the same amount of zakhton and sour cream and serve separately or fill salads.

The workpiece is made as follows:

  1. It is necessary to take young green peppers no more than 5 cm long and young green leaves from the bush. Tails, seeds and stems to remove.
  2. All are crushed with the same amount of shelled walnuts.
  3. Some salt, leave for 15 minutes, then squeeze the juice.
  4. Add water to the mixture and cook for 5 minutes after boiling. Cool, squeeze and boil again. Squeeze a third time.
  5. Pack tightly in a jar and store in the refrigerator.

When eating, take 2 tablespoons of zakhton and add as much good sour cream. Tsakhton, in addition, is a great addition to khinkali and dumplings.

Ingredients:

  • 3 kg of Bulgarian green pepper;
  • bitter chili;
  • 1.7 liters of filtered water;
  • 1 st. natural vinegar;
  • 1 st. vegetable oil;
  • 1 st. Sahara
  • 2 tbsp. l. table salt.

Cooking method:

  1. Peppers choose the same size, erase and remove the tails, but not completely, but so that they can be taken with your fingers.
  2. Boil the water and rinse the peppers in batches for 5-7 minutes. Remove the pepper from the cake, drop it on a sieve to make a glassy liquid.
  3. Place the peppers in sterilized jars, add each hot pepper half.
  4. Bring the remaining blanching water to a boil, pour in vegetable oil, add salt and sugar. Stir and pour vinegar, boil.
  5. Fill them with peppers. Cover jars with lids, sterilize jars for 8-10 minutes. Roll up and wrap up.

Ingredients:

  • ripe red pepper - 2 kg;
  • sugar - 0.5 cups;
  • salt, spices, black peppercorns - to taste;
  • onion - 1 kg;
  • vinegar 9% - 0.5 cups;
  • sunflower oil - 1 cup.

Cooking:

  1. Cut the pepper and carefully clean the seeds.
  2. Peel and cut the onion into small cubes, and then grind the pepper with a meat grinder.
  3. The resulting mixture of vegetables, put in a saucepan, add sugar, salt, pour oil and vinegar. Mix well, wait until boiling and cook for about 25-30 minutes on the lowest possible heat.
  4. Caviar is still hot, placed in jars, and sterilized for 20 minutes in a water bath. Then roll them up, put them on the lid, cover them with something warm and leave them until they cool completely.

Ingredients:

  • Chili pepper - 350 grams;
  • cilantro - 3 pcs.;
  • Dill - 3 pcs.;
  • Mint - 1 pc.;
  • Garlic - 1 tooth.
  • Salt - 1 teaspoon;
  • Sugar - 2 teaspoons;
  • Coriander - 2 teaspoons;
  • Bay leaf - 2-3 pieces;
  • Peppercorns - 5-6 pieces;
  • Allspice - 2-3 pcs.;
  • Carnation - 1-2 pcs.;
  • Wine vinegar - 1 teaspoon

First you need to prepare the ingredients. From the sprigs of greens - mint, cilantro and dill break off the leaves. We will use them for the marinade, the stems can be thrown away. Garlic is not peeled. Peppers are washed in cold water. We punch a hole at the base with a knife.

Cooking:

  1. Now put the pepper in a pot of water. Boil water covered for 5 minutes. We are pouring water. We repeat the procedure 4 more times.
  2. We make a marinade. We add allspice, pepper, bay leaf, coriander, garlic, cloves, salt, sugar and grape vinegar to the water. Boil the marinade for 3 minutes, after which we let it cool under the lid for 15 minutes.
  3. We place peppers and garlic in sterilized jars and fill jars with marinade.
  4. Banks are rolled up, wrapped until cool.

On 2 liter jars required:

  • Tomatoes - 4 pcs.;
  • Cucumbers - 4 pcs.;
  • Bulgarian pepper - 2 pcs.;
  • Onions - 2 pcs.;
  • Vegetable oil - 2 tbsp. l.;
  • Vinegar essence - 2 tbsp. l.;
  • Allspice - 1 tsp

Marinade for 1 liter of water:

  • sugar - 6 tbsp. l.:
  • salt - 2.5 tbsp. l.

Cooking method:

  1. To begin with, we will wash all the vegetables, dry them with a towel, and clean them. Then cut the onion into rings, cut the cucumbers and tomatoes into slices. If the cucumbers and tomatoes are large, each circle can be cut in half. Bulgarian pepper also cut into rings.
  2. Pour peppercorns into two-liter jars (previously sterilized) - into each half of a teaspoon. Then put a layer of vegetables. It doesn't matter what order they are in - do it to your liking. Put the vegetables in tightly, but do not squeeze.
  3. Now let's move on to preparing the marinade. Do it this way: in a pot of water, put on fire, add sugar and salt, mix well so that all the crystals dissolve. We bring the liquid to a boil.
  4. When the marinade boils, pour it into the jars not to the very top. Cover jars with bottles and set them for sterilization (after boiling water for 10-15 minutes).
  5. Over time, we take out the jars, pour 1 tsp into each jar. acetic acid and 1 tbsp. l. vegetable oil. We roll jars with lids, turn them over and wrap them in a blanket until they are completely cool.

Products for cucumbers with sweet pepper:

  • 5 kg cucumbers,
  • 1 kg sweet pepper
  • 200 g horseradish root,
  • 3 dill umbrellas,
  • 9 currant leaves,
  • 9 cherry leaves
  • 3 oak leaves
  • 1 cup of sugar,
  • 0.5 cups of salt
  • 9 peppers
  • 9 bay leaves,
  • 400 ml vinegar (9%).

Cooking:

  1. To cook cucumbers with sweet peppers, they need to be soaked in cold water for 3 hours.
  2. Pepper for cucumbers cut into rings.
  3. At the bottom of the jar, lay the herbs and spices.
  4. Cut off the tips of the cucumbers and place the cucumbers in three three-liter jars, alternating cucumbers with pepper and horseradish.
  5. Pour boiling water over the cucumbers, cover with sterile lids and leave for 10 minutes.
  6. After 10 minutes, pour all the water from the jar into a saucepan, add salt and sugar, bring to a boil and pour in the vinegar.
  7. Jars of cucumbers are poured with boiling marinade and the jars are immediately sealed with sterilized lids.

Bon appetit!

Watermelon sauce for lamb. Wild garlic sauce. Pepper leaf sauce. Garlic Sause with ayran. Zakhdon sauce for meat. Please replenish your culinary piggy bank wonderful recipes

Sauces are often used in Ossetian cuisine. They give national dishes special color and additional taste.

Ossetian sauces, like all Caucasian ones, are certainly spicy or piquantly spicy. They always have a lot of bitter and allspice, aromatic herbs. Many sauces are based on fermented milk products such as spoiled milk, ayran, serum.

Common ingredients in sauces are wild herbs, for example, “bear onion” (ramson), in Ossetia it has been preferred since ancient times. Unusual taste boasts watermelon sauce for meat, you will not find this anywhere else, only in the house of Ossetians - this is a special recipe.

Zakhdon sauce - based on lamb broth - can generally be an independent dish. It happens that it is served simply with bread, and the simplest meal turns out to be tasty and satisfying. In a word, Ossetian sauces, the recipes of which we offer you, will never be superfluous on the table. They will emphasize and enhance the merits of any treats from vegetables, meat, cereals or fish.

Watermelon sauce for lamb - recipe

Ingredients:

Ripe pulp of watermelon - 1 kg;
water - 100 ml;
sugar - 75 gr;
salt - 1/2 tsp;
cinnamon and cloves in the hammer. form, ground dried coriander, dried cilantro, black. pepper, hot pepper - all a pinch.

1. After washing a juicy and ripe watermelon, cut out the required amount of pulp. Remove the seeds from it, send the pulp into a blender cup.

2. Add sugar to the watermelon and puree. Continuing to beat the puree, add some water and all the spices without exception.

3. Transfer the watermelon puree with spices to an enameled saucepan. Make the fire slow - cook until thickened, constantly stirring with a spatula.

4. Then pass the boiled (thick) sauce through a fine sieve or cheesecloth. Return to the saucepan and cook again until dark. Salt the sauce during this cooking.

5. Pour the prepared watermelon sauce into small bowls and serve with lamb, boiled or grilled.


  • Delicious recipes

  • Delicious recipes
  • Delicious recipes

Wild garlic sauce - recipe

A delicious Ossetian sauce that will outshine the hyped Italian pesto. No worse, and even better!

Ingredients:

A bunch of wild garlic - 100-120 gr;
sour cream and strong meat broth- 150 gr;
dill and parsley leaves (all fresh) - in a bunch;
salt, hot and odorous pepper - to taste, freshly ground.

1. Clean the wild garlic from the roots, do not cut the stems. Rinse the herb thoroughly. Shake a few times to make drops fall off. Then finely chop the greens, put in a mortar, salt there - and crush to a thick and juicy slurry.

2. Wash parsley and dill. Also dry from droplets and cut. Send to crushed wild garlic along with peppers.

4. Serve like this green sauce to meat and poultry dishes.


Hot pepper leaf sauce - recipe

The sauce is made from salted leaves of some varieties of capsicum (hot) pepper. In Ossetia, both himself and his leaves are salted in jars, these are common preparations. In an ordinary supermarket, of course, you can’t buy such leaves, but you can look in shops with Caucasian spices.

Ingredients:

Salted leaves of bitter pepper (the one in the pods) - 150 gr;
sour cream or ayran, thick kefir - 250 gr;
salt and pepper to taste.

1. Grind salted pepper leaves - cut very finely or with a blender, you can ceiling in a mortar.

2. Cool ayran or sour cream/kefir. Pour in the salted leaves. Add spices - if needed - more to taste.

3. That's it, cooking is over, now pour the mass into a gravy boat and serve. It goes great with both meat and fish dishes.


Ayran garlic sauce - recipe

A delicious sauce for any meat, it will be great to serve it with baked potatoes. Very simple, but for lovers of very spicy.

Ingredients:

Sour milk (or whey, sour kefir, ayran) - 200 gr;
garlic - 4 pcs (large slices);
hot pepper - 1 pod, green variety;
salt.

1. Cut the garlic in half, into a mortar. And interpret with salt.

2. Wash the bitter pepper, chop, knock out the seeds from it. Cut the pod into rings, attach to the garlic, crush again to a paste-like consistency.

3. Transfer the resulting spicy mixture to earthenware or porcelain dishes, add kefir or ayran. Without stirring, let it brew for 40-45 minutes.

4. Serve this wonderful seasoning with boiled poultry or lamb, baked vegetables.


Zakhdon sauce for meat - recipe