Georgian preparations for the winter: recipes with step-by-step preparation, conservation storage

Georgian cuisine is unimaginable without eggplant, cauliflower, peppers, and beans. Despite the long-term influence of Turkish and Iranian culture, national dishes have retained a special flavor. A lot of seasoning is added to vegetables that are fried, stewed, marinated, and although appetizers turn out to be spicy, they remain spicy at the same time. Recipes of Georgian preparations for the winter have long been used by women from different countries. Fragrant jams are made from fruits, salads and assorted dishes are made from vegetables.

Features of Georgian cuisine for the winter

Inhabitants of a mountainous country prepare vegetables for storage by pickling and pickling, they add a lot of spicy greens. From eggplants fried in wine vinegar, a real culinary masterpiece is obtained. From dried wild apples and pears, wild raspberries in Georgia, mashed potatoes are cooked, which are eaten with bread. Dogwood is used for canning, sauces are made from nuts, fillings for pies, s alted and dried barberries are added to many dishes.

Requirements for containers and products

Jams and jams are made from both wild fruits and garden-grown fruits. Vegetables are washed and cut for salads, cabbage is s alted in a barrel with heads, eggplants are fried and stewed, stuffed with various products.

Jam and assorted dishes are closed in glass containers, which are cleaned of dust and dirt with soda, mustard and disinfected:

• over the ferry;
• by boiling;
• in the oven.

S alt and pickle vegetables in a barrel, which is thoroughly washed and dried. Tkemali sauce is poured through a funnel into sterile bottles, sunflower or corn oil is added, corked with hot corks.

Georgian recipes

If the technology is followed, even novice housewives get a fragrant delicacy of fruits, spicy vegetable snacks.

Apple puree

Vitamin desserts are eaten with pleasure by children, they are useful for babies, gruel from fruits is fed to babies. Having collected 3 kg of apples in your garden or bought in the market, you can make mashed potatoes, the cooking process is simple:

1. Washed fruits are freed from the middle and seeds, cut into 4 parts.
2. The slices, together with the peel, are put into a deep saucepan, on the bottom of which half a cup of water is poured, 300 g of sugar are poured.
3. A container with crushed fruits is put on the stove. After boiling, reduce the fire, cook the mass for 20 minutes.
4. The softened pieces of apples are laid out in a colander, mashed.

Dessert is placed in jars. If it is prepared without sugar, it is sterilized with a container for a quarter of an hour.

Green Tomato Salads

Georgian women make such a snack every year, although in a country where there is a lot of sun, long and warm summers, tomatoes always ripen. In addition to 1 kg of green tomatoes, you will need:

• garlic;
• 4 bulbs;
• sweet pepper 300 g and bitter - 1 pc.;
• hops-suneli - 2 teaspoons;
• vinegar - ½ cup;
• sunflower oil - 100 ml.

Tomatoes are cut into slices, sent to a large container and s alted.

Onion is crushed in half rings, pepper - in strips, garlic is squeezed out. Juice is decanted from tomatoes, combined with vegetables, herbs, spices. Vinegar is poured into the mass, oil is added, oppression is put.

A day later, the salad is laid out in containers, sterilized, corked with lids.

Harvesting grape leaves for dolma

In Georgia, they make a fragrant dish with different fillings - rice, minced beef, lamb, pork, but unlike cabbage rolls, young grape leaves are used, not cabbage. For harvesting, white varieties of crops are chosen, the greens of which have a sweet and sour taste, and have a flat surface.

Scissors cut the leaves from the stems, wash from the inside and outside under the tap, leave to dry. Pour 3 liters of water into the pan, pour 60 g of s alt, transfer to the stove and boil.

The leaves are stacked on top of each other and rolled up every 10 pieces tube, sent to a glass jar, which is filled with brine, hermetically twisted, stored in the cellar.

They take out the leaves when they are going to cook dolma.

Assorted green chillies and red bell peppers

Snacks in Georgia are made from all the vegetables that grow in the country. A bright and beautiful fragrant assortment is obtained from multi-colored sweet peppers. For 10 kg of fruits, 1500 g of rock s alt is consumed.

Vegetables are washed under the tap, the tips are removed, and then they are folded into an enamel bowl, into which ordinary water is poured, s alt is poured.

During the week, the mass must be stirred, which helps to eliminate the appearance of a dark coating. Peppers are transferred together with the liquid, under a plastic cover, stored in a refrigerator or basement.

Georgian eggplant for the winter

Salads, stews, adjika are made from blue ones, vegetables with shiny purple skins are stuffed with tomatoes, greens, mushrooms. Any table will be decorated with pickled eggplants, which are eaten with meat, mashed potatoes. To prepare snacks from a kilogram of blue ones, you need to take:

• 3 tomatoes;
• garlic;
• 3-4 carrots;
• parsley and dill;
• black pepper - 5 g and red - 1 tbsp. l.

The sides of the eggplants are pierced with a fork, the fruits are placed in s alt water and boiled for 10-15 minutes. To glass the liquid, the bitterness is gone, the little blue ones are sent for a couple of hours under the press, after which they are cut in length.

Chop greens and tomatoes, grate carrots and stew in a pan. Seasoning is added to the fry. Eggplants are treated with garlic, stuffing from vegetables is put inside, tied with threads so as not to fall apart. Dill is placed in glass containers, blue ones are sent, seasoned with brine, hermetically sealed.

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