Recipe Catalog
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Kharcho with tkemali and nuts is a dish that embodies the splendor of Georgian cuisine. Its rich flavor is shaped by the combination of aromatic spices, the tartness of tkemali, and the tenderness of beef brisket. Nuts add depth and velvetiness to kharcho, while greens provide freshness. Traditionally, kharcho is cooked in large cauldrons to fully release the aroma of spices. The taste of this soup is thick, tangy, with a slight sourness and spicy notes of saffron, coriander, and khmeli-suneli. It is perfect for warming winter lunches or heartfelt gatherings. This is not just a soup but a whole palette of flavors conveying the spirit of Georgian traditions.
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Kharcho with tkhemali is a fragrant and rich soup that combines traditional Georgian flavors with an author's approach. The classic combination of beef, rice, and tkhemali gives the dish a characteristic sourness, perfectly complemented by khmeli-suneli and the spiciness of chili peppers. Rich notes of garlic and greens make kharcho especially hearty and warming. Its taste is multifaceted – simultaneously spicy, tangy, and tender. This soup is perfect for family dinners, especially in cool weather when you crave something filling and warming. Tkhemali, a traditional Georgian sauce made from sour plums, makes the dish unique by adding freshness and a bright touch. Serving it with cilantro and parsley completes the harmony of flavors, turning kharcho into a true gastronomic delight.
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Rice noodles with chicken, tkhemali sauce, and caramelized carrots is a refined dish that blends Georgian traditions with Asian motifs. Tkhemali gives the chicken a rich sweet-sour flavor, while caramelized carrots add gentle sweetness and appetizing texture. The noodles stir-fried with soy sauce absorb the aromas of the ingredients, creating a harmony of flavors. Georgian cuisine is known for its vibrant combinations and rich taste, and this dish is a bright example of that. It is perfect for a cozy family dinner or a festive feast. Garnishing with parsley adds freshness and completeness, while cinnamon adds an unexpected spiciness. This is a gastronomic journey through flavor traditions where every detail contributes to creating an unforgettable culinary experience.
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Shrimp on ketsi with white wine is a culinary masterpiece infused with the aromas of author cuisine. This recipe, created by the Tkemali restaurant, combines the tenderness of royal shrimp with the rich flavor of dry white wine and spicy notes of garlic and red pepper. Ketsi is a traditional Georgian clay pan that adds a special charm to the dish while keeping it warm. Shrimp sautéed in butter absorb the exquisite wine aroma, creating a rich palette of flavors. Serving in a hot ketsi emphasizes the juiciness and depth of the dish. It is an ideal treat for seafood lovers, combining simplicity in preparation with high gastronomic aesthetics.
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Recipe from Evgeny Kuznetsov, chef of the restaurant "Sibirsibir".
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Chicken kharcho with nuts is a magnificent dish of Georgian cuisine that combines the tenderness of chicken meat with the rich nutty texture and sour-spicy notes of tkhemali. Historically, kharcho was made with beef, but variations with chicken became popular due to their mild flavor and quick preparation. Nuts give the soup a velvety quality, while spices add depth and richness. Kharcho should be served hot, preferably with flatbreads or fresh bread that perfectly absorbs the aromatic broth. This dish wonderfully warms during cool seasons, providing comfort and enjoyment of taste.
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Beef kharcho soup with walnuts is a dish infused with the spirit of Georgian cuisine. Its rich flavor arises from the harmony of tart tkemali, spicy seasonings, and the softness of walnuts. This soup was created in ancient times when shepherds sought ways to prepare hearty, warming dishes. Kharcho is traditionally made with beef, adding rice for thickness and garlic for zest. The nuts provide a delicate texture and deep aroma, while khmeli-suneli fills the soup with complex spicy notes. Each spoonful of this dish is a journey through the mountainous valleys and sunny vineyards of Georgia. It should be served with cilantro to refresh the taste and pairs perfectly with Georgian lavash and a glass of red wine, creating a cozy dining atmosphere.
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The lighter version of kharcho soup for diabetes is an adaptation of the traditional Georgian dish that retains its rich flavor but is made healthier for those monitoring blood sugar levels. Instead of rice, barley is used to give the soup a pleasant texture, while the spices khmeli-suneli and fresh tomatoes create a rich aroma. The base is lamb, which becomes incredibly tender after long simmering and enriches the broth with deep flavor. Adding lemon provides freshness and garlic adds a slight spiciness. This dish perfectly warms and satisfies, especially on cold days. It maintains the traditional Georgian character while being more balanced and suitable for dietary nutrition.
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Lenten soup with a lot of spicy and bright ingredients, including satsibeli sauce. It is recommended to cook the broth for the soup for 2-3 hours. The recipe was shared with us by the chef of the Sochi restaurant "Baran- rapan" Andrey Gryazev.
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Tkemali is a traditional Georgian sauce with a bright sweet-sour taste and spicy notes of garlic and herbs. It is made from sour plums that give it a characteristic tartness. This sauce is an integral part of Georgian cuisine and perfectly complements meat dishes, especially kebabs, as well as fish and vegetables. Historically, tkemali was used to improve digestion since sour plums are rich in beneficial acids. The thick, aromatic texture of the sauce pairs perfectly with fried and baked dishes, adding freshness and depth of flavor. The uniqueness of tkemali lies in its ability to be prepared in various variations—from more sour to slightly sweet—depending on the plum variety and added spices. It is not just a sauce but a true decoration for the table.
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Tkemali is the number one Georgian sauce. It is believed that it is impossible to survive endless Georgian feasts without it - sour plums help to cope with fatty foods.
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Tkemali is a traditional Georgian sauce with a bright sour-spicy taste and rich aroma. Its history is rooted in Georgian cuisine, where the sauce was an integral part of meat dishes, especially kebabs. The base of tkemali consists of sour plums that give it a characteristic freshness, while garlic, cilantro, dill, and red pepper add a rich spicy flavor. The sauce is cooked to the thickness of sour cream and then brought to a boil to reveal the richness of aromas. It perfectly complements meat, fish, and vegetables and can also be used as a spicy dressing for various side dishes. Tkemali not only enhances the taste of dishes but also aids digestion due to its natural acids and spices. Each spoonful of this sauce is a journey into the heart of Georgian gastronomy filled with passion and flavor.
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Tkemali green is a traditional Georgian sauce that embodies the summer freshness and spiciness of the Caucasus. Its base is green plum, giving the sauce a refreshing tartness, while herbs, garlic, and coriander add a rich aroma. Tkemali perfectly complements meat dishes, especially kebabs, helping to reveal the depth of flavor. The mild spiciness of green pepper awakens the appetite, while mint adds a subtle coolness. This sauce is not just a condiment but an important part of the Georgian meal that brings a festive mood to dishes. It can be served with roasted meat as well as vegetables or fish, creating harmony of flavors and textures.
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Chicken skewers marinated in tkemali are the embodiment of traditional Georgian cuisine, where the juiciness of the meat harmoniously combines with the sweet-sour notes of the plum sauce. Tkemali not only gives the chicken a spicy flavor but also makes it tender due to its natural acidity. The marinade with onions and spices enhances the aroma, while grilling creates an appetizing crust. This dish is perfect for warm family gatherings and friendly feasts, especially when paired with fresh vegetables and Georgian wine. The simple cooking process makes the skewers accessible even for beginners, and the result consistently delights with its sophistication and traditional flair.
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Tkemali from Hungarian plums is a fragrant Georgian sauce made from ripe Hungarian plums. Its roots trace back to the ancient culinary traditions of Georgia, where tkemali served as a universal addition to meat, fish, and vegetables. The sauce has a harmonious balance of sourness and spiciness, highlighted by the aroma of khmeli-suneli and utsho-suneli. In this version, the recipe gains exquisite notes from capers and garlic that add zest. Its soft texture resembles thick puree, making it an ideal complement to dishes requiring rich flavor. Tkemali not only enriches the palette of Georgian cuisine but also symbolizes hospitality, adorning tables and delighting gourmets with its bright and intense taste.
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