Shechamandi
1 serving
20 minutes
Shechamandi is an exquisite Georgian soup known for its rich greens and creamy texture. Its roots trace back to ancient Georgian traditions where spinach and sulguni give the dish a unique taste and aroma. Tender blanched spinach is combined with aromatic onions and garlic, then transformed into a velvety mass with the addition of vegetable broth. The finishing touch includes pieces of sulguni and quail egg that enhance the flavor further. This soup is perfect for both a light lunch and a cozy family dinner. It is served hot, garnished with fresh spinach leaves and sulguni, giving the dish an authentic Georgian character.
1
Wash the spinach, trim the roots, and blanch in vegetable broth.
- Spinach: 100 g
- Vegetable broth: 1 l
2
Chop the onion into small cubes, slice the garlic, then fry in vegetable oil.
- Onion: 70 g
- Garlic: 70 g
- Vegetable oil: 30 ml
3
Blend the cooked spinach, onion, and garlic with vegetable broth and season to taste with spices.
- Spinach: 100 g
- Onion: 70 g
- Garlic: 70 g
- Vegetable broth: 1 l
4
Add diced suluguni and quail egg to the prepared shechamandi.
- Suluguni cheese: 10 g
- Quail egg: 1 piece
5
Garnish with spinach leaves and suluguni cheese.
- Spinach: 100 g
- Suluguni cheese: 10 g
