Original Sauces and Condiments of the Caucasus

Very tasty and useful.                        Is it possible to taste the real Caucasian sauces only by going to the Caucasus? Fortunately, these gastronomic secrets are not kept secret. Below you will find recipes for the most famous and popular sauces and spices used in the national cuisine of the Caucasus.


Garlic sauce


6-8 garlic cloves, 2 tbsp cold boiled water or broth


Pour peeled garlic in a mortar, put it in a saucepan, pour it in broth or water and mix together. Add a pinch of herbs.


Blackthorn sauce


500 gr. Thorns, 3 or 4 sprigs of coriander, parsley and dill, a slice of garlic, pepper, salt to taste


Wash the sloe berries, put them into a saucepan, pour water on them and simmer until they are almost devoured. Remove from the fire, remove seeds, throw aside and rub with the broth through a sieve. In the mass add pounded with salt capsicum, garlic, finely chopped herbs. Mix everything.


Satsibeli sauce


1.5 t. walnuts, 4-5 onions, 1 tbsp. wine vinegar, garlic, red pepper, mint and coriander leaves, 2 tbsp. broth or water, 2 tsp. salt.


Dilute ground nuts with vinegar, add broth (meat - for meat dishes, fish - for fish dishes) or boiled water, minced onions, minced garlic, salt, red pepper and greens.


Satsivi sauce


1/2 tbsp. butter, 2 tbsp. walnuts, 5 onions, 3 tsp. wheat flour, 3 eggs (yolks), 1 garlic clove, 1/2 tbsp. wine vinegar, 5 cloves, cinnamon, red pepper, bay, saffron, fresh herbs, dried herbs, 2 tbsp. broth, salt.


Chop onions and garlic in butter and fat of chicken broth, add flour, add broth, boil and remove pan from fire. Mix the ground nuts with dried and fresh herbs, ground red pepper, egg yolks, saffron tincture and boiled wine vinegar with spices. Add the mixture to the parser and, stirring, heat it without bringing the sauce to a boil.


Tkemali sauce


700 gr tkemali (fruit), 300 gr garlic, 100 gr herbs, 50 gr fresh paprika or 4 gr dry paprika, 1,5 tsp. Tsp. salt.


Sort tkemali fruits, wash, boil in small quantity of water and rub through a sieve. Dilute the mass with broth, sprinkle with chopped greens, garlic, pepper and salt, bring to a boil and cool. Ready sauce shall have the consistence of sour cream. It is served with different boiled and fried meat and fish dishes.


Nut sauce


200 gr walnuts, 1 garlic clove, 2 sprigs of coriander, 1 sweet pepper, 50 gr wine vinegar, 200 ml water, humel/suneli, salt.


Through a meat grinder to grind nuts, garlic, coriander and peppers, mix and dilute with vinegar and water to the thickness of sour cream. Stir in salt and chopped chopped suneli powder.


Garo sauce


2 tbsp. chicken stock, 2.5 tbsp. walnuts, 3 tbsp. 3% wine vinegar, 2 onions, 2 egg yolks, 4 garlic cloves, 3 tbsp. coriander.


Grind nuts, chopped coriander and salt together, gradually dissolve in vinegar, then in broth, stirring. Add chopped onions and simmer for 10 minutes. Dissolve the beaten egg yolks in a little warm sauce and gradually pour it into the sauce, stirring to prevent the egg from curdling. Serve by pouring over fried chicken or turkey.


Shhyushchips (Adygean seasoning)


2 tbsp. sour milk, 1 tbsp. sour cream, salt, garlic to taste.


Combine sour milk and sour cream and season to taste with salt and garlic. Shhyushchips serves as a garnish to boiled meat. It is served separately on small plates.


Sauce from unripe grapes - variant 1


500g unripe grapes, 3-4 sprigs of coriander, 1 clove of garlic, salt to taste.


Crush young and unripe (green) grapes with a wooden spoon, squeeze out the juice, strain and pour into a clean bowl. Then add the coriander and garlic, pounded with salt and mix. If desired, you can add crushed chillies. This sauce goes well with roast poultry, pig and fish dishes.


Sauce from unripe grapes - option 2


4 tbsp. juice from unripe grapes, 1/2 tbsp. water, 3-4 large sprigs of coriander greens, 2 sprigs of parsley, 4 sprigs of dill, 2 tsp. leaves of finely chopped tarragon, 1-2 cloves of garlic, salt to taste.


Squeeze the juice from unripe grapes, add cool boiled water, chopped greens (coriander, parsley, tarragon, dill, garlic), well pounded with salt and mix.


Sauce made of unripe grapes and nuts


500 g unripe grapes, 1/2 tbsp peeled walnuts, 1 garlic clove, 3-4 sprigs of coriander greens, 1 sprig of herbs, paprika and salt to taste.


Mash and squeeze the unripe grapes, gradually adding water (1 tbsp.). Add pounded walnuts, capsicum, garlic and herbs (ombalo) and mix well. This sauce goes well with roast and cooked poultry dishes.


Sauce made with blackberry juice and unripe grapes


500 g blackberries, 300 g unripe grapes, 3 sprigs of coriander, 1 sprig of dill, 1 clove of garlic, paprika and salt to taste.


Crush the berries with a wooden spoon and squeeze out the juice. 


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