Sauce tsakhton- 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 the classic Georgian tsakhton recipe 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:
- 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.
- Sour cream should be put in a deep bowl so that it is convenient to knead it with other ingredients.
- Add chopped walnuts to sour cream. We mix.
- Remove the skin from the garlic cloves, crush or finely chop them. You can also grate on a fine grater.
- Add garlic to sour cream and nuts. Knead again.
- Now let's take a look at the greenery. We wash it, dry it, tear off the leaves and cut them finely and finely. Let's add to other components.
- 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 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:
- Cut the peppers in half, remove the seeds and membranes.
- 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.
- We take out the fruits and leaves from the water, squeeze out the moisture, finely chop everything, mix with sour cream.
- 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:
- 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. Immediately make a reservation that winter blank in classical view is 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.
The main feature of the tsakhton is that all the proportions prescribed in the recipe can be ignored. 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.
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":
- Bell peppers are washed, dried, wrapped in foil and baked at maximum temperature for 30-35 minutes.
- Place the hot pepper in a bag or airtight container, let it soak and cool well.
- Remove the seeds from the pepper.
- Cut the roasted pepper fillet into strips.
- For marinade, mix salt, sugar, Bell pepper, yellow and red mustard seeds, pour a glass of water and boil until the crystals dissolve.
- Add pickled chopped fresh garlic, vinegar and aromatic sunflower oil, bring the marinade to a boil and immediately remove from the plate.
- Pour hot marinade over baked peppers and apply it to sterile jars, jars tightly with corks. Refrigerate before serving.
- 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:
- Rinse the pepper, remove the inedible parts: tail and seeds. Then make a longitudinal cut on the vegetable about 2 cm.
- Ready peppers are placed in a small bowl or deep pan.
- Place the saline solution in a separate container. To do this, boil water and dissolve the amount of salt in it.
- The resulting composition must be poured. It is important that the brine is hot.
- Place a weight on the vegetable. This is necessary so that they are completely covered with saline liquid.
- Cover the dish with the workpiece with a clean cloth and leave to salt at room temperature within 72 hours.
- 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.
- 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.
- Freshly prepared brine is poured into jars and closed for the winter.
- Green pepper - 1 kg;
- Water - 1 l;
- Salt - 8 tbsp. l.
Cooking:
- 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.
- Prepare the brine in a separate container. To do this, boil water and dissolve salt in it.
- 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.
- 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.
- 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 the 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:
- 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.
- Add the remaining ingredients to the tomato juice and boil.
- Pour them in bell peppers, then you can roll them into sterilized jars, as 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:
- 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.
- 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.
- 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.
- While the marinade is simmering, you need to think about sterilizing the jars.
- 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.
- Place the processed peppers tightly in a jar and fill with marinade. We perform this procedure until the pepper or marinade runs out.
- 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:
- Washed vegetables should be grated. Put the cabbage in a sterilized jar with peppers, horseradish and bay leaf. Top with carrots and bell peppers. Lay out the layers like this until the jar is full.
- Layers must be carefully compacted. Put oppression on the cabbage. For five days, the workpiece should remain in a warm place.
- Every day, in case of formation of bubbles, you need to pierce the cabbage.
- 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:
- 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.
- In a separate container, we pour salt, sugar, pepper, cloves. Here, carefully drain the water from the jars.
- Boil the brine. As soon as the marinade boils, we add vinegar to each jar. Fill vegetables with hot marinade.
- 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.
Training spicy dish begins with the preparation of the main ingredient: it is washed well and cut out on one side.
Cooking:
- Vinegar, sugar and salt are mixed with oil in an enameled container, brought to a boil.
- Half of the pepper is distributed in a boiling marinade, boiled for 7 minutes, after which the second half of the ingredient is boiled.
- Chop the celery, garlic and parsley, add to the peppers and pour over the chilled marinade. Keep in refrigerator for 24 hours.
- 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
Bell pepper pods different colors rinse, dry. Remove stems and seeds from peppers. Cut the pods into 4 pieces and cut into strips or strips. Put the cooked bell pepper in plastic bags, squeeze out the air and bandage 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:
- 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.
- All are crushed with the same amount of shelled walnuts.
- Some salt, leave for 15 minutes, then squeeze the juice.
- Add water to the mixture and cook for 5 minutes after boiling. Cool, squeeze and boil again. Squeeze a third time.
- 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:
- Peppers choose the same size, erase and remove the tails, but not completely, but so that they can be taken with your fingers.
- 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.
- Place the peppers in sterilized jars, add each hot pepper half.
- Bring the remaining blanching water to a boil, pour in vegetable oil, add salt and sugar. Stir and pour vinegar, boil.
- 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:
- Cut the pepper and carefully clean the seeds.
- Peel and cut the onion into small cubes, and then grind the pepper with a meat grinder.
- 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.
- 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. Pepper is washed in cold water. We punch a hole at the base with a knife.
Cooking:
- 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.
- 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.
- We place peppers and garlic in sterilized jars and fill jars with marinade.
- Banks are rolled up, wrapped until cool.
On 2 liter cans would need:
- 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:
- 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.
- 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.
- 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.
- 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).
- 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:
- To cook cucumbers with sweet peppers, they need to be soaked in cold water for 3 hours.
- Pepper for cucumbers cut into rings.
- At the bottom of the jar, lay the herbs and spices.
- Trim the cucumbers with the tips and put the cucumbers in three three-liter jars, alternating cucumbers with pepper and horseradish.
- Pour boiling water over the cucumbers, cover with sterile lids and leave for 10 minutes.
- 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.
- Jars of cucumbers are poured with boiling marinade and the jars are immediately sealed with sterilized lids.
Enjoy your meal!
I have steeply salted leaves of bitter pepper. It is necessary to rinse well from salt, pour cold water and soak for another 1.5 hours. Soak the leaves in cold water until all excess salt comes out. We squeeze the product and put it in a colander. We heat the vegetable oil in a frying pan, put the ingredient there, fry lightly, stir constantly. Then add chopped garlic, hot red pepper, soy sauce, ground coriander, Cut the pork finely into strips (for this volume 300g), fry and add to the leaves, mix and simmer for another 5 minutes. ALL! BON APPETIT!
WHILE COOKING, SALIVATION GAUGED! DELICIOUS!
FROM THE AUTUMN, I CUT THE LEAVES FROM THE BITTER AND FROM THE SWEET PEPPER, AND THE SMALL PEPPER ALSO I WASH EVERYTHING HERE WITH COLD WATER, THEN I DOUBLE WITH BOILING WATER, SQUEEZE, POSE THE COOL SALT AND INTO JARS, KEEP AND HEAT. IN WINTER, PLEASE GIVE YOU A DISH!
Ossetians - Digorians - pepper leaves marinated with peppercorns, rinsed and added sour cream. Original salad!!!
Watermelon sauce for lamb. Wild garlic sauce. Pepper leaf sauce. Garlic Sause with ayran. Zakhdon sauce for meat. Fill your culinary piggy bank with 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 of 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.
Tsakhdon 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 vegetable, meat, cereal or fish treat.
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 bird or lamb, to baked vegetables.
Zakhdon sauce for meat - recipe
The famous tsakhton sauce, the recipe of which we bring to your attention, literally transforms any meat or fish dish. Most often, this sauce is used during Caucasian feasts, and it is also known under the name "tsyvzy-tsakhton". Magazine holiday recipes site analyzed several better ways cooking tsakhton, today we are happy to share with our readers the best of the recipes.
Delicious sauce of Ossetian cuisine
The highlight of this sauce is that it is amazingly tasty, but retains its taste properties for no more than a couple of days - tsakhton sauce can be prepared in a classic way (with garlic), but no one forbids you to make it spicier with pepper.
Another nuance - in all our recipes, specific proportions of one or another ingredient are given. But such an approach in the case of tsakhton is not necessary. However, we will give our traditional table so that you understand what purchases you need to make in the market or in the store.
Sauce tsakhton recipe:
| Product | Recommendations for choosing |
| Matsoni or sour cream | 500 grams. Perfect option for tsakhton sauce - matsoni. But not everyone can get such a product in a metropolis, so sour cream up to 20% fat is quite suitable. |
| cilantro | Two bundles. Some do not like cilantro, in which case parsley or dill is allowed, but you get a “Russian version of tsakhton”. |
| Garlic | Taste. As a rule, five cloves are enough. |
| Grated walnuts | At will and taste. |
| Khmeli-suneli | At will and taste. |
Cooking ingredients for zakhton
How to cook tsakhton sauce? We start with garlic - in most cases, cooks use a special crush, but not everyone does this. 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.
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. You should take care of a sharp, high-quality knife - otherwise the greens will not be cut in the best way. You 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.
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.
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.
Remove the finished sauce in the refrigerator - it should brew a little.
Zakhton sauce with hot pepper - why not?
So, you decided to make the tsakhnton even sharper. Well, this is also an interesting option. For this case, we will use hot pepper.
First, take precautions - hot peppers should be cut into slices only with gloves on - if you touch your face with your fingers or rub your eyes, you will provide yourself with problems for more than one day. Be very careful.
Place chopped pepper cloves in boiling water and cook for five minutes. Then cool the pepper, chop with a knife (as fine as possible) and add to the sauce. Please, don't be lazy to boil the peppers - all those who messed up at this stage were forced to throw away all the sauce - it turns out so hot that no one can appreciate it at all. All your work will go to the trash can. Therefore, do not be lazy - if you have contacted pepper - be so kind as to bring the matter to an end.
See how beef is cooked in a tsakhton:
Tsakhton sauce, the recipe of which is given in this article, is perfect for meat and fish dishes. It can be a great addition to potatoes or spaghetti. Use it for vegetable salads. In a word, tsakhton is universal in culinary terms! Enjoy your meal!
