Tsakhton is a recipe for Ossetian cuisine. Tsakhton sauce: recipe and recommendations Ossetian pie made from beet leaves and fresh cheese

The national cuisine of North Ossetia was formed in ancient times - under the influence of the ancient Alanian people. Since then, its main dish has been and remains meat - mainly beef and lamb - generously seasoned with various sauces. The second place among the cult culinary masterpieces is occupied by pies with meat filling. Many traditions of culinary etiquette have also survived to this day. Pies, for example, are always served on a platter in the amount of three pieces, and there must be an even number of them on the memorial table.

Snacks

There is not much space for snacks in the cuisine of North Ossetia, nevertheless, the main ones can be distinguished among them: tsaku - fried popcorn, dzykka - made from whey, local cheese and wheat flour. Ossetian cheese itself is also a snack, which, according to all the rules of local cuisine, is usually cooked in a dried beef stomach. The whey fermenting in it becomes an airy and delicious cheese product. The composition of national salads often includes such a healthy and easy-to-stomach vegetable like radish. The easiest way to prepare them is a mixture of radish, sunflower oil and salt. It is also worth mentioning a light snack - eggplant with cheese, which are especially tasty with a special sauce made of milk and garlic.

First meal

The dominant first courses of any national cuisine are soups, and the Ossetian is no exception. Bean soup, which in the local dialect is called kadur bash of potato, is prepared with milk. In addition to these ingredients, potatoes, onions and greens are always present. The traditional soup of Ossetia is kharmkhuyp, prepared on the basis of lamb meat on the bone. It is noteworthy that the meat is not chopped, but served in large pieces together with the bone on a wide dish separately from the broth. Porridge also belongs to the first courses; in the cuisine of North Ossetia, corn flour becomes the basis for most of them. National hominy, or shir, is corn porridge considered to be a nutritious and energetically valuable dish.

Second courses

As mentioned above, the main food of the Ossetians is meat, while the second place is taken by pies with various fillings. There are a great many options for preparing meat dishes and fillings for pies, so only key national dishes will be considered below.
The most popular cooking of meat on an open fire in a cauldron. It is stewed for a long time with spices and served, seasoned with a variety of sauces, mainly garlic. Among the variety of sauces, one can distinguish tsakhton, made on the basis of sour cream, and nury tsakhton, a very spicy garlic. Tsivzydakhdon is also popular - an unusual-tasting spicy sauce made from capsicum leaves, which is poured with sour cream.
Lamb cooked according to the traditions of the peoples of Ossetia is called lyvzha - it is meat stewed with potatoes and onions, seasoned with pepper, garlic and savory (a spice used for both culinary and medicinal purposes). In addition to stew, it is popular in Ossetia to cook it in the form of a shish kebab, and not only from the sirloin, but also from offal. In this case, the kidneys, liver and hearts of young animals are strung on wooden skewers and fried over coals.
It is impossible not to mention those second courses that are prepared using poultry meat. Among them there are traditional dishes, without which a real table of a hospitable Ossetian is indispensable. First of all, this is Ossetian chicken (tolon), which languishes in pots along with vegetables. The main seasoning for this dish is savory. The presence of garlic is typical for the preparation of duck meat. The dizzying aroma and taste of Ossetian duck with garlic will impress even the most avid gourmet. It is served on wide plates, very often a pie with beet tops, which is eaten instead of bread, is an addition to it.
Chicken meat often becomes the main ingredient of another national dish of Caucasian cuisine - pilaf. Most often, it is cooked over an open fire in a special dish with a thick bottom. Served with fermented milk sauces containing whey or kefir.

Baking in Ossetian cuisine

The most famous baked delicacy in Caucasian cuisine was and remains a kind of bread substitute - churek. Its basis is corn flour, and churek is traditionally baked with cheese. Before baking, it is greased with water so that the finished cake does not crack. You can store ready-made products for up to two weeks, they will not dry out or become moldy - unlike ordinary bread. The appearance of the churek on the tables of the Ossetians can also be associated with the history of the people. Because of the region of residence, the ancient highlanders ate rather poorly, and chureks were one of the main dishes eaten. Residents of the Republic of Ossetia prefer to use them while still hot - when they emit a unique aroma. The simplicity and speed of the cooking recipe spread this dish all over the world.
What kind of cuisine can do without pancakes and pancakes, which in Ossetia are also a national dish. The main difference between Ossetian pancakes and the rest: wheat flour for cooking is mixed in equal proportions with corn flour, which gives the delicacy an airiness and an unforgettable taste. In the local dialect, pancakes are called lauzh, pancakes - lauyzta. These dishes are served with sour milk or tsakhdon sauce, which was mentioned above.

Ossetian pies

In a separate chapter of the book of Ossetian recipes, one can single out their famous pies-flatbreads: the history of recipes is measured in centuries, which is reflected in the Caucasian folk legends. Correctly made is a pie with a thin layer of dough and a lot of filling. In addition to culinary, Ossetian pies also have ritual significance, as evidenced by the serving of three pieces per serving. Three cakes symbolize the sun, water and earth - the three foundations of the universe. It is noteworthy that the real recipe for such a dish does not involve the use of margarine and eggs. The main types of Ossetian pies include:
- Potato gin - the most popular food found in any list of Ossetian jam recipes. The basis for it is crushed potatoes mixed with milk and flour, from which tortillas are subsequently baked. The culinary virtuoso is the one whose potato cakes are the thinnest. Cheese goes to the dish as a filling. The old recipe for the cake continues to conquer the hearts of gourmets from all over the world.
- Only a pie with meat filling can fight the fame of potatoes - fiddzhin ... It is the hallmark of Ossetia in the world of culinary art. It is a pocket made of thin dough with minced beef. The dish is served exceptionally hot, greased with creamy meat before use.
- Olibakh - a pie with fresh cheese, which is thoroughly kneaded and salted. When baking this product, an incision is made in the middle so that steam escapes and the cheese does not come out.
Often, the filling of Ossetian pies includes healthy vegetables, or their leaves, among which the most traditional can be distinguished:
- Tsakharajin - the stuffing of this flatbread includes crushed beet leaves and cheese. Beet leaves are the most common ingredient in Ossetian vegetable dishes.
- Khedurjyn - minced meat for the filling is prepared from boiled chopped beans and bacon. When serving, the finished product is poured with sour cream.
- Nasjin is a pie with chopped pumpkin. Pumpkin is also often found in Ossetian dishes - it is a very healthy vegetable, considered a kind of vitamin and mineral complex. Its fruits are low in calories, rich in fiber, and beta-carotene is the champion among vitamins in it.
- Kabuskagin - a pie with cabbage and cheese. It is often served instead of bread with main courses.

Ossetian desserts

The most widespread national sweet of the Ossetians is dzukata or brushwood. This dessert is present in almost all cuisines of Caucasian cuisine and is regarded as a sweetness by both adults and children. For the peoples of the Caucasus, before serving, brushwood is traditionally watered with honey.
You can also highlight such an unusual sweetness as white halua - these are small balls of dough made using ghee and powdered sugar. Well, traditionally, pies with sweet fillings are served as a dessert dish, the most popular among them are cherries and apples. Apple pie, whose name in Russian cuisine sounds like charlotte, is called fatkuydzhyn in the local dialect, and cherry pie is called baldzhin.

The drinks

Ossetian beer is popular not only in the vastness of the Caucasus region, but also beyond its borders. For locals, home-made beer is not just a drink: during its preparation they pray to God. The recipe includes grains of barley, wheat and corn flour. Sometimes honey is also added there, which gives a special, somewhat piquant taste. Traditional Ossetian beer is distinguished by its dark color and rich taste; its name in local cuisine sounds like iron bagane.
The second most famous alcoholic drink of Ossetian cuisine is araka - made from corn grains and barley. In general, the people of the Republic of Ossetia are not an adherent of alcohol, they consume them in moderation, but on big holidays or a wake of arak and beer are indispensable elements of the table. The average strength of araki is 25%.

Anyone who has ever visited North Ossetia notes the hospitality and cordiality of the hosts! Due to the fact that this is a multinational republic, the cuisine here is distinguished by a variety of dishes, which, although not distinguished by a large number, will definitely surprise you with an unforgettable taste. There is not a single person who has visited Ossetia and has not tasted traditional pies with beer!

For any meat, and for a lodge too, tsakhton is necessary. This is a very thick and spicy sauce based on homemade sour cream.

“In Ossetian cuisine, if we want to get its real taste, it is important that all products are at home. If sour cream is the best, if cheese is only fresh, Ossetian "

For tsakhton, pickled hot peppers are needed along with leaves. It is harvested in Ossetia in the fall, leaves and fruits.

Pickled leaves must be handled so that the tough parts of the stems are not hit. Then chop coarsely. Add sour cream. In principle, they also cook with homemade kefir. This is also a delicious option.

Then salt to taste, depending on how salty the pickled pepper is. Add black pepper for flavor. And finally, the final touch: very hot red pepper, grind it into dust with your palms, adding to the dish.
Chef of the "Torne" teahouse Yuri Weiss

Ossetian pie with cheese and green onions (HADYNDZDZHIN)

Compound:
Wheat flour 300 gr.
Soda 0.5 gr.
Kefir 400 gr.
Sugar 5 gr.
Margarine 30 gr.
Green onion 200 gr.
Fresh cheese 500 gr.
Salt

We carefully sift the wheat flour and sprinkle it with a slide on the table, in the middle we make a depression in it

Add kefir, softened margarine, salt, soda or yeast, sugar to the deepening and knead the soft dough well

Cover the dough with a napkin and put it in a warm place for 2 - 3 hours (for yeast dough) or 30 - 40 minutes (for unleavened dough) to ripen

Divide the finished dough into 2 parts. Roll out into flat cakes 0.5-1 cm thick

Cooking minced meat
Sort out the feathers of green onions from sluggish and dry feathers, rinse under a running ...

Fruit Pie

At the Ossetian holiday, you will certainly see cakes and pastries, and next to them, with the view of the host of the feast, will be located the Barkad butter pie, symbolizing abundance. Filling for it can be fruits, nuts, kada - flour fried until golden brown with sugar, ghee and walnuts, or, as in this recipe, sweet jam.

Start cooking 4 hours before serving

For the test:
4 cups flour 10 tbsp. l. sugar 7 yolks
100 ml milk
5 tbsp. l. honey
1 tsp vanilla sugar
6 tbsp. l. butter
3 tbsp. l. vegetable oil
20 g fresh yeast
50 g raisins
1/2 tsp salt
1 egg for brushing

For filling:
300 g apricot jam
100 g shelled walnuts

For flour ...

Churek

Corn appeared in Ossetia quite recently, just a couple of centuries ago, but it was so accustomed to the local climate and soil that it not only took root, but also began to give unprecedented yields there. Nutritious, well tolerating winter cold, corn has become the main local agricultural crop and a full-fledged hostess of the Ossetian table.

500 g finely ground white corn flour
400 ml serum
150 ml of good drinking water
salt
fresh cheese, milk or kefir for serving

4 servings
Preparation: 15 min
Cooking: 20 min.

1 Boil drinking water and lightly salt. Sift the flour, pour in boiling salted water and mix thoroughly.
2. Add whey and stir until ...

This pie is prepared in summer, when beet tops are growing in full swing in the gardens. The younger the beet leaves, the softer the filling is. Now, by the way, if there is a good supermarket nearby, such a pie can be cooked in winter: you just need to replace the tops with Swiss chard leaves, which are sold in bags all year round.

300 g flour
100 ml milk
100 ml of good drinking water
30 g butter
10 g fresh yeast
1 tsp Sahara
salt

For filling:
350 g beet leaves
200 g fresh cheese
100 g green onions
1.5 tbsp. l. ghee
50 g sour cream, if necessary

1 pie for 4-6 servings
Preparation: 1 h 15 min.

STEWED GOSE WITH POTATO / Ossetian cuisine

Many people cook their chicken and potato stew using chicken meat. It is believed that chicken is not so tough. Chicken meat is dietary, and the cooking process does not take much time. Perhaps this is so ... But you have not tried to cook this goose dish yet! If you want to discover a new taste and aroma of your usual dish - stewed poultry with potatoes, then this recipe is just for you!

Goose 800 gr.
Fat 100 gr.
Potatoes 500 gr.
Tomatoes 150 gr.
Water 150 gr.
Greens 15 gr.
Peppercorns
Bay leaf
Salt

Peel and rinse the goose under running cold water. Chop into portions. Salt and pepper

We heat up a cast-iron cauldron with a flat bottom or ...

CHICKEN WITH CREAM SAUCE (KARCHI LYVZHE EHSHYRY SERTIME) / Ossetian cuisine

Compound:
Chicken, chicken (or any other meat) 1 pc.
Vegetable oil
Rice 2 tbsp. spoons
Onions 4-6 heads
Ground cumin 0.5 tsp
Sweet carrot 1 pc.
Garlic 1 clove
Seasoning turmeric
Salt
Pepper

Cooking technology

First, prepare the carcasses. They need to be cleaned and rinsed. Get rid of small bones, films and tendons

Boil the chicken or chicken in a small amount of water (so that the water only covers). During this time, we peel the potatoes

Remove the chicken from the broth and put the potatoes and uncut garlic there

Cook chicken (very little broth should remain)

Now we cut the chicken into pieces, put it in the broth with potatoes and let it boil

Saute in a frying pan ...

Tsakhton sauce (Ossetian cuisine)

Compound:
250 g 20-30% sour cream
greens (parsley, dill, cilantro)
1 clove of garlic
salt
ground black pepper
ground red pepper.

Preparation:
This recipe is taken from Ossetian cuisine. There are several cooking options for this sauce. Here is one of them:
Wash greens and chop finely. Pass the garlic through a garlic press. Mix sour cream, herbs and garlic. Salt the sauce, add black and red peppers to taste.
Tsakhton is served with lean meat such as beef.

Dough for Ossetian pies on kefir

Ingredients:
Vegetable oil - 3 tablespoons
Kefir - 500 ml
Yeast - 1 tsp dry
Wheat flour - 500 g
Salt - 0.5 tsp

Preparation:
1. Kefir must be heated to 35-40 degrees. Sift the flour with salt to enrich it with oxygen. We mix kefir with yeast and 2 tbsp. flour, leave for 15 minutes.
2. Pour the dough (kefir with yeast) into the flour and knead the dough. It should be slightly sticky (but not strong), add more flour if necessary. At the very end, add vegetable oil - the dough will become elastic and soft. We remove the dough, cover with a clean towel, in a warm place for 1 hour.
3. The matched dough (it will no longer be so sticky, because flour tends to swell ...

Thick "white" chicken soup in "Suran" sour cream

Traditional Ossetian dish. Very simple, affordable, and most importantly - DELICIOUS !!! Suitable for both everyday and festive table. The good news is that it can go for both the first and the second course at the same time :) and you don't have to mess around with it for a long time. Most of the ingredients are always on hand. Try another chicken dish for a change, you won't regret it!

Chicken - 600 g
Potatoes - 400 g
Bulb onions - 3 pieces
Sour cream - 300 g
Garlic - 3 tooth.
Dill (fresh sprigs) - 4 pcs
Thyme (dried, fragrant. We buy in the market from Uzbek (possibly Azerbaijani) comrades.) - 1 tsp.
Salt (to taste)
Wheat flour (if necessary, for density) - 2 tbsp. l.

This is a soup or sauce, or a second course ...

"Kartofdzhin" - Ossetian pie with potatoes

INGREDIENTS

For filling
3-4 medium potatoes
100 g pickled cheese
2 tbsp. l. sour cream
140 g butter
some thyme or marjoram, optional
salt
butter for lubrication

For the test
300 g flour
80 ml milk
30 g butter
6 g compressed yeast
0.5 tsp Sahara

COOKING METHOD

Step 1
Knead the dough. Melt the butter and cool to room temperature. Stir yeast in 120 ml of drinking water, stir sugar in milk. Sift flour and salt with a slide into a bowl, make a depression in the middle, pour in both liquids. Add melted butter. Knead a soft dough. Transfer to a clean bowl, cover with plastic wrap and leave to ferment for 1.5-2 hours, at ...

Levzha soup with beef

Lyvzha is a traditional Ossetian dish. Contains many nutrients and vitamins, especially if it is prepared from homemade products, as was the custom in the old days. But even from the store you can get very tasty. The degree of density, again, can be adjusted at your discretion by adding a little more or a little less water. And yet, soups in the Caucasus are a cross between the first and second courses. It is customary to make them thick, due to the large number of ingredients and a small amount of water. Spices will give their aroma to the broth, as a result you will get a very satisfying, tasty and healthy dish - a cross between soup and meat stew. Try it!

Beef (You can also cook from ...

Kartofdzhyn, Ossetian pie with potatoes

INGREDIENTS
yeast dough:
flour - 300 g
milk - 100 ml
drinking water - 100 ml
butter - 30 g
fresh yeast - 10 g
sugar - 1 tsp
salt

Small potatoes - 4 pcs.
Adyghe cheese - 100 g
sour cream or whole milk - 2 tbsp. l.
butter or ghee - 40 g
thyme (optional) - a little
salt

For lubrication:
butter

COOKING METHOD

For the filling, wash the potatoes with a brush, place in a saucepan, cover with boiling water and cook until tender, about 25 minutes. Then drain the water, peel the potatoes and mash until smooth. Mash fresh cheese separately and place in potatoes, add milk or sour cream, salt and stir ...

Barkad, Ossetian fruit pie

INGREDIENTS
flour - 4 cups
sugar - 10 tbsp. l.
egg (yolk) - 7 pcs.
egg - 1 pc.
milk - 100 ml
honey - 5 tbsp. l.
vanilla sugar - 1 tbsp l.
butter - 6 tbsp. l.
vegetable oil - 3 tbsp. l.
fresh yeast - 20 g
raisins - 50 g
salt - 0.5 tsp.

For flour crumbs:
butter - 50 g
sugar - 70 g
flour - 150 g

For filling:
apricot jam - 300 g
shelled walnuts - 100 g

COOKING METHOD
In a large bowl of warm milk, yeast, and 1 cup sifted flour, knead the dough. Cover and leave to rise at 28-30 ° C for 30 minutes. Add all other dough ingredients to the dough, except for butter and flour.

Melt the butter. Gradually add the remaining ...

Ossetian pie made from beet leaves and fresh cheese

INGREDIENTS
flour - 300 g
milk - 100 ml
drinking water - 100 ml
butter - 30 g
fresh yeast - 10 g
sugar - 1 tsp
salt
butter for lubrication

For filling:
sour cream, if necessary - 50 g
green onions - 100 g
ghee - 1.5 tbsp. l.
salt, black and red hot peppers
beet leaves - 350 g
fresh cheese - 200 g

COOKING METHOD
For the dough, add warm drinking water, yeast and sugar to lukewarm milk, stir. Sift flour with a slide, make a depression in the middle, pour in the resulting liquid. Add melted and cooled butter. Season with salt and knead to a soft dough. Place in a warm place, cover and leave to rise for 40-50 minutes.

For the filling at the tops ...

Ossetian pie with suluguni and potatoes, with suluguni, egg and green onions, with suluguni and spinach

Ingredients
kefir 230 milliliters
milk 150 milliliters
sour cream 30 grams
fresh yeast 25 grams
sugar 10 grams
flour 600 grams
potato
suluguni cheese 250 grams
salt
mix of 5 peppers
butter

COOKING METHOD
Prepare the dough (portion for three pies). We mix kefir, milk, sour cream and fresh yeast with a whisk. Add sugar, mix and sift flour into a bowl. We begin to knead with a spatula. If the dough is too dry, add a little milk or kefir, the dough should not be very dense.

We spread the dough on the table, sprinkle with salt and continue to knead. After 10-15 minutes, place the dough under plastic wrap and leave in a bowl for proofing for ...

Ossetian pies

INGREDIENTS
5 potatoes
600 g feta cheese
butter for lubrication
sugar - 1 tsp
1.5 tbsp. l. vegetable oil
water - 100 ml
250 ml of kefir
7 g yeast
egg - 1 pc
flour - 500 g

COOKING METHOD
1. Sift flour. Mix half with yeast, sugar and kefir. Stir, cover and leave for 1 hour. Add remaining flour, water, vegetable oil and egg. Knead the dough, divide it into 3 pieces, roll each piece into a ball. Cover and let stand for another 30 minutes. 2. Peel the potatoes, boil until cooked without adding salt, crush them in mashed potatoes. Cut the cheese into small pieces, chop in a blender. 3. Add feta cheese to warm mashed potatoes, mix thoroughly. 4. By hands ...

Ossetian meat pie

Making a cake according to a unique recipe.

INGREDIENTS
beef - 340 g
onions - 90 g
garlic - 12 g
salt - 3 g
ground black pepper - 2 g
butter - 20 g
dough - 400 g

COOKING METHOD
Cut the beef into small pieces and mince, peel the onion, wash, chop and mince, clean the garlic, wash and mince.

Then we thoroughly mix all the ingredients from the recipe, form the filling in a round shape, wrap the filling in the dough and give the cake a round uniform shape. We spread the pie in a frying pan and make a uniform round hole in the middle of the pie so that steam escapes when baking the pie and the pie does not break.

Bake the pie at 350 degrees for about 7-10 minutes, check the bottom for frying. Put the cake on a pre-prepared sheet of parchment, grease the cake on both sides with butter.
timurkin

Balgin

Baljin is an Ossetian cherry pie. Due to the juicy cherry filling, the pie turns out to be soft and delicious, try it too!

Ingredients:
Cherry - 500 Grams
Yeast - 50 Grams
Sugar - 1.5 Glasses
Eggs - 2 Pieces
Vanillin - To taste
Flour - 500 Grams
Milk - 200 Milliliters
Butter - 200 Grams

Servings: 6

How to make "Balgin"
Crumble the yeast into warm milk, stir. Add sifted flour and sugar. We leave the resulting mixture in a warm place.

Add butter, mix with a whisk. We leave for 10 minutes.

Add eggs, stir.

After 15 minutes, add sugar and vanillin.

Knead the batter, pour it into a baking container.

Prepare cherries, pit and rinse.

The cherries should be drowned up to half in the dough. Bake for 35-40 minutes.
Ready!

Save it to your wall, so as not to lose the recipe!

Tsakhton sauce is a vivid example of the taste preferences of the Caucasus. It is prepared in Georgia and Ossetia, it is prepared in different ways, but the name does not change. The national cuisines of the Middle East are characterized by the use of spicy gravies for meat dishes. However, the recipe comes in two flavors: spicy and spicy.

There is in Caucasian cuisine a dish with a similar name, tsekhton salad, in the recipe of which the same ingredients are present as in the sauce, with the exception of a large amount of hot pepper. It is served with pita bread or as a separate appetizer. The original sauce may contain hot peppers and garlic, which add the necessary spiciness to the dish. Fans of very spicy dishes, cooking tsakhton sauce, resort to trick - do not remove seeds from hot pepper.

Sour cream is used for dressing 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.

This gastronomic delight is rich in garlic, hot peppers and walnuts. If you have problems with the gastrointestinal tract, you can skip hot pepper. To make Georgian sauce you will need:

• walnuts (peeled) - 50 grams;
• garlic - 2-3 teeth;
• sour cream - 200 grams;
• parsley and dill - half a bunch;
• salt and black pepper to taste.

Cooking process:

1. Finely chop the nuts or grind them in a blender. It is important that you do not get a nut gruel, the nuts should be felt in the sauce.
2. Put the sour cream in a deep bowl so that it is convenient to mix it with other ingredients.
3. Add chopped walnuts to sour cream. We mix.
4. Remove the peel from the garlic cloves, crush or chop them finely. You can also grate it on a fine grater.
5. We add garlic to sour cream and nuts. Knead again.
6. Now let's take care of the greens. Wash it, dry it, tear off the leaves and cut them finely and finely. Let's add to other components.
7. The final touch is the addition of salt and pepper. Ready!

When preparing the sauce, Georgian housewives add caraway seeds, coriander, herbs to it; sprinkle with suneli hops, make it from tomato. You are guided by your own taste.

Ossetian version of the sauce

In Osseti, tsakhton can be garlic or peppery. Let's prepare both options, especially since they do not require long preparations and a large set of different products. For the sauce with pepper leaves, we need to take:

• thick sour cream - 250 grams;
• green hot peppers - 3-4 pieces;
• a handful of pepper leaves or herbs.

Preparation:

1. Cut the fruits of the pepper in half, remove the seeds and partitions.
2. Pour water into a saucepan, bring to a boil. 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.
3. We take out the fruits and leaves from the water, squeeze out the moisture, chop everything finely, mix with sour cream.
4. We put in the refrigerator for 1 hour. The cooled sauce with pepper leaves is served to the table.

For the garlic version of tsakhton we take:

• thick sour cream - 250 grams;
• red adjika to taste;
• garlic - 1 small head.

Preparation:

1. Remove the skin from the garlic, crush it, mix with sour cream. Add adjika. Stir and send to the refrigerator. In an hour the Ossetian sauce is ready.

If you have noticed, the Ossetian 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 future use. Let's make a reservation right away that winter harvesting in the classical form is impossible. Sour cream quickly deteriorates, and even in the refrigerator, the prepared sauce can be stored for only 2-3 days. However, there is a way out. You can pickle the peppers, which will serve as a base for the sauce.

Take an arbitrary amount of hot peppers, preferably green and leafy. Blanch the fruit 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 should be served with meat. Moreover, it must be cooked in such quantity that you can eat everything at once. Left in the refrigerator, it quickly loses its flavor and aroma.

Experienced chefs advise using gravy for steeping meat. This means that it is great for marinating kebabs. Meat marinated in tsakhton acquires a special taste and delicious tenderness. For the perfect marinade, the sauce should be diluted with yogurt or tan.

The use of dry seasonings and spices is allowed. However, the greens must be fresh.

The main feature of tsakhton is that all the proportions prescribed in the recipe can be disregarded. Take the ingredients by eye for the perfect combination. Most Georgian and Ossetian women do this. The versatility of taste with the same products is a distinctive feature of the famous Caucasian sauce.

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". Holiday recipe magazine site has analyzed several of the best ways to prepare tsakhton, today we are happy to share with our readers the best of the recipes.

Delicious Ossetian cuisine sauce

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 spicy with pepper.

One more nuance - in all our recipes, specific proportions of one or another ingredient are given. But this approach is not necessary in the case of tsakhton. However, we will give our traditional table so that you understand what purchases you need to make in the market or in a store.

Tsakhton sauce recipe:

Product	Recommendations for selection
Matsoni or sour cream	500 grams. Ideal for tsakhton sauce - yogurt. But not everyone can get such a product in a megalopolis, so sour cream up to 20% fat is quite suitable.
Cilantro	Two bundles. Some people do not like cilantro, in which case it is allowed to use parsley or dill, but you get a “Russian version of tsakhton”.
Garlic	Taste. As a rule, five cloves are sufficient.
Grated walnuts	At will and taste.
Hmeli-suneli	At will and taste.

Cooking ingredients for tsakhton

How to properly prepare tsakhton sauce? We start with garlic - in most cases, chefs use a special crusher, but not everyone does this. Of course, if you have the patience, you can chop the garlic as small as possible using 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 will 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'd better spend a little more time on cilantro than usual, but cut it as small as possible - the greens will give their juice and aroma in yogurt or sour cream, which will be immediately appreciated by your guests.

In the table, we indicated grated walnuts, suneli hops - these are the ingredients that are recommended, but not required. By the way, sometimes the tsakhton recipe also contains adjika.

Add garlic (nuts or spices - if you decide) and herbs in sour cream and mix everything thoroughly (we repeat - thoroughly!) With a spoon. You can, of course, use a mixer.

Put the finished sauce in the refrigerator - it should infuse a little.

Tsakhton sauce with hot pepper - why not?

So, you decided to make tsakhnton even sharper. Well, this is also an interesting option. For this case, we will use hot pepper.

First, take precautions - hot peppers need to be cut into slices only with gloves - 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.

Put the chopped slices of pepper in boiling water and cook for five minutes. Then cool the pepper, chop with a knife (as small as possible) and add to the sauce. Please, do not be lazy to boil the pepper - all those who scuttled at this stage were forced to throw out all the sauce - it turns out to be so spicy 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 the pepper - please be so kind to see it through to the end.

See how beef is cooked in tsakhton:

Tsakhton sauce, the recipe for 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 too. In short, tsakhton is versatile in culinary terms! Bon Appetit!

Tsakhton sauce is a very tasty Ossetian sauce, which is usually prepared on the basis of fermented milk products. Tsakhton sauce is one of the most popular sauces in Caucasian cuisine. But, as is often the case, the recipe for the sauce may differ for different peoples, and very much. In the original, it is cooked with yogurt. The greens in this sauce are usually cut with a special knife, which chops them very finely.

Tsakhton sauce recipe

Ingredients:

• Sour cream 30% - 200 g
• Walnuts - 50 g
• Garlic - 2 cloves
• Salt to taste
• Pepper to taste
• Ground chili pepper - to taste
• Hops-suneli - 0.5 tsp
• Parsley - 3 sprigs

Cooking method:

1. Dill - 3 branches
2. Grind the nuts in a blender.
3. We try to chop the greens as small as possible.
4. Pass the garlic through a press.
5. Add nuts, herbs, salt, pepper, hot chili peppers, suneli hops, garlic to sour cream.
6. Mix thoroughly. The sauce is thick. We send the sauce to the refrigerator for at least 30 minutes.
7. Tsakhton sauce is ready!

Classic sauce "Tsakhton"

This simple tsakhton sauce recipe will allow you to make a meat addition quickly. The best sauce, in my opinion, goes well with chicken and beef dishes. It complements, emphasizes the taste and gives a pleasant spiciness even to the usual dishes. Add some variety to family lunches and dinners!

Ingredients:

• Sour cream - 400 Grams
• Walnuts - 50 Grams
• Garlic - 50 Grams
• Greens - 100 grams (I recommend taking cilantro and dill)
• Salt - To taste
• Cumin - To taste
• Coriander - To taste

Cooking method:

1. This sauce can be of different consistency, depending on who likes it. Therefore, first, using a blender or food processor, grind the garlic, herbs and nuts as small as possible.
2. And now we gradually pour in sour cream and stir until the consistency satisfies you.
3. Finally, add salt and spices to taste, stir, cool a little - and serve!

Tsakhton sauce

Ingredients:

• Thick sour cream or yogurt. 200 ml.
• Dill. several twigs.
• Cilantro leaves. ≈ 1/2 glass
• Garlic. 2 cloves.
• Hot peppers. Fresh. Taste.
• Walnuts. Multiple cores.
• Freshly ground black pepper. Taste.
• Hot red pepper flakes. Taste.
• Salt. Taste.

Cooking method:

1. Finely chop the dill, cilantro, garlic and fresh hot peppers, peeled from the seeds
2. Put the walnuts in a mortar and add a little salt.
3. Grind nuts with salt in a mortar. If there is no mortar, then you can use a coffee grinder, blender or any other device that will help you grind the nuts very well.
4. Add chopped hot peppers to taste, chopped cilantro and dill, garlic, salt, black and red peppers to taste to sour cream or yogurt.
5. Mix everything well and add the grated walnuts.
6. Mix everything again, taste, adjust, if necessary, to salt and pepper.
7. Leave the tsakhton sauce to brew for at least 1 hour, so that the walnuts are saturated with moisture from the sauce.
8. Stir again before serving and pour into gravy boats.
9. Tsakhton sauce is served in a separate bowl for meat, especially boiled meat, poultry or fish.

Ossetian sauce "Tsakhton"

Ingredients:

• Sour cream 100 g
• Garlic 1-2 teeth.
• Cilantro 25 g
• Ground red pepper 5 g
• Hops-suneli 5 g

Cooking method:

1. To prepare the sauce, you can use a blender or (more authentic) a stone mortar.
2. Wash and dry the greens, peel the garlic, remove the seeds from the hot pepper (you can, of course, take ground).
3. If you will grind the ingredients in a mortar, add salt there, if in a blender, you do not need to do this.
4. Mash or punch the prepared tsakhton sauce ingredients.
5. Mix with sour cream, add hops- or utskho-suneli. Try it with salt.

Ossetian sauce "Tsakhton"

Ingredients:

• sour cream (15 or 20% fat) - 200 g;
• salt, black pepper - to taste;
• walnuts - 50 g (weight of peeled kernels);
• parsley - 1 bunch;
• garlic - 1 clove.

Cooking method:

1. Prepare the required ingredients. Put the sour cream in a suitable bowl. The fat percentage of sour cream depends on your taste preferences. The fatter the sour cream, the thicker the sauce will be.
2. Finely chop the peeled walnut kernels with a knife or use a blender, add the nuts to the sour cream.
3. Wash and dry the parsley, chop finely and add to a bowl with sour cream and nuts.
4. Peel the garlic, pass through a press and add to sour cream, nuts and parsley.
5. Season the sauce with salt and pepper to taste, mix thoroughly.
6. Ossetian sauce "Tsakhton" is ready. Send it to the refrigerator for 30 minutes to cool and infuse, then transfer it to a saucepan and serve as an addition to meat or fish dishes.

Meat in tsakhton

Tsakhton - moderately spicy fermented milk sauce for meat. There are various variations of its preparation, and today we will consider one of them. Take sour cream as a basis, add fresh herbs, garlic and hot pepper. And to enhance the aroma and taste, we will use the hop-suneli seasoning.

Ingredients:

• beef - 400 g;
• sour cream - about 200 g;
• garlic - 2-3 teeth;
• chili pepper - ½ pod (or to taste);
• parsley - medium bunch (about 30 g);
• hops-suneli - ½ tsp;
• salt to taste.

Cooking method:

1. We wash the parsley, shake off the moisture and chop finely with a knife. We put greens in a mortar.
2. Pass the garlic through a press (garlic press) and add to the parsley. Cut the chili peppers into small cubes, after cleaning all the seeds, send them to the mortar.
3. Grind the ingredients intensively with a pestle (in the absence of a mortar, you can grind the components of the tsakhton sauce in a blender). Remember that chili peppers are very hot, so be careful when handling them! Be sure to wash your hands with soap and water immediately after you finish cooking!
4. Combine the greens grated with pepper and garlic with sour cream, add the hop-suneli seasoning. Mix the components, remove the sample, add salt to taste. If the sauce doesn't seem spicy enough, you can squeeze out another clove of garlic. The tsakhton sauce is ready! Optionally, you can diversify its taste with chopped walnuts.
5. Fill the beef with cold water, bring to a boil, remove the foam. Cook in salted water until cooked through (about 40-60 minutes). After cooling, cut the meat into strips.
6. Pour the sauce over the beef, stir and cool on the refrigerator shelf for at least an hour. We distribute the meat in tsakhton into portioned containers and, decorating with a sprig of fresh herbs, serve!

Sauce for meat "Tsakhton"

Ingredients:

• hot pepper - to taste
• cilantro or parsley - 1 bunch
• sour cream - 180-200g
• garlic - 1-2 cloves
• utskho-suneli or hops-suneli - 1 / 2-1 tsp.
• salt to taste.

Sauce recipe:

1. To prepare the Tsakhton Meat Sauce you need ...
2. Peel the garlic and press through a press. Wash greens, dry and chop finely. Cut hot pepper, remove seeds, finely chop the required amount of pepper.
3. Grind garlic, herbs, hot peppers and a pinch of coarse salt in a mortar. Then add sour cream, utskho-suneli and salt to taste. Stir the sauce thoroughly and serve.

Georgian tsakhton sauce

This gastronomic delight is rich in garlic, hot peppers and walnuts. If you have problems with the gastrointestinal tract, you can skip hot pepper. To make Georgian sauce you will need:

Ingredients:

• walnuts (peeled) - 50 grams;
• garlic - 2-3 teeth;
• sour cream - 200 grams;
• parsley and dill - half a bunch;
• salt and black pepper to taste.

Cooking process:

1. Finely chop the nuts or grind them in a blender. It is important that you do not get a nut gruel, the nuts should be felt in the sauce.
2. Put the sour cream in a deep bowl so that it is convenient to mix it with other ingredients.
3. Add chopped walnuts to sour cream. We mix.
4. Remove the peel from the garlic cloves, crush or chop them finely. You can also grate it on a fine grater.
5. We add garlic to sour cream and nuts. Knead again.
6. Now let's take care of the greens. Wash it, dry it, tear off the leaves and cut them finely and finely. Let's add to other components.
7. The final touch is the addition of salt and pepper. Ready!

When preparing the sauce, Georgian housewives add caraway seeds, coriander, herbs to it; sprinkle with suneli hops, make it from tomato. You are guided by your own taste.

Ossetian version of the sauce

In Osseti, tsakhton can be garlic or peppery. Let's prepare both options, especially since they do not require long preparations and a large set of different products. For the sauce with pepper leaves, we need to take:

Ingredients:

• thick sour cream - 250 grams;
• green hot peppers - 3-4 pieces;
• a handful of pepper leaves or herbs.

Preparation:

1. Cut the fruits of the pepper in half, remove the seeds and partitions.
2. Pour water into a saucepan, bring to a boil. 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.
3. We take out the fruits and leaves from the water, squeeze out the moisture, chop everything finely, mix with sour cream.
4. We put in the refrigerator for 1 hour. The cooled sauce with pepper leaves is served to the table.

Delicate meat with tsakhton sauce

Ingredients:

• seasoning hops-suneli (half a teaspoon)
• lean beef (420 g)
• finely ground sea salt (at your discretion)
• homemade thick sour cream (210 g)
• fresh cilantro and curly parsley (32 g)
• hot paprika or dried ground (at your discretion)
• large peeled garlic cloves (two pieces)

Preparation:

1. First, all components must be prepared in such a way that they are always at hand.
2. Lean meat should be washed, then boiled until ready, and it will take at least three hours to cook it.
3. As soon as the beef is cooked completely, it is necessary to cool it, and while it cools down, you should cut all the washed spicy herbs as small as possible, and pass the peeled garlic cloves through a press.
4. Put all the greens in a mortar, grind it as soon as it starts to release juice, add fresh or ground dried hot pepper, as well as peeled garlic, at your discretion, grind everything again.
5. Combine all the pounded ingredients with sour cream, then add hops-suneli, mix everything, after which the sauce can be considered ready.
6. Cut the cooled boiled meat across the fibers, combine it with white Ossetian sauce and mix well, leave in the refrigerator for one hour, then serve, having previously decorated with sprigs of greens.

Ossetian sauce Tsakhton

Amazing, flavorful sauce. Perfect for meat, vegetables and fish.
Abkhazian adjika can be replaced with Georgian adjika.

Ingredients:

• sour cream - 200 g,
• parsley - 0.5 bunch,
• dill - 0.5 bunch,
• walnuts - 50 g,
• garlic - 2-3 cloves,
• salt to taste
• ground black pepper - to taste.

Cooking method:

1. So, the peeled nuts need to be finely chopped. In this situation, you can use a blender. Just make sure that the nuts are not powdered, they should feel in the sauce.
2. Place the sour cream in a deep bowl. Add chopped walnuts to it. Take a spoon and mix well so that the nuts are evenly distributed throughout the sour cream.
3. Peel the garlic cloves. You can grind it in different ways. First, pass through the garlic press.
4. Secondly - grate on a fine grater, which is not very convenient, since a lot of pulp is lost between the grooves of the grater.
5. Third, take a sharp knife and chop very finely. Choose the option that is most convenient for you. Add chopped garlic to sour cream and stir well with a spoon.
6. Now take fragrant herbs, rinse well from dust, dry with a paper towel.
7. Remove coarse stems. Cut the soft leaves very small and add them to the rest of the products. Stir.

Sauce for meat "Tsakhton"

Ingredients:

• hot pepper - to taste (you can put adjika to taste instead of pepper),
• cilantro or parsley - medium bunch,
• sour cream - 180-200 g,
• garlic - 1-2 cloves,
• utskho-suneli (or hops-suneli) - 0.5-1 teaspoon

Cooking method:

1. Peel the garlic and finely chop or pass through a garlic extractor. Wash, dry and chop the greens.
2. Wash hot peppers, dry, cut the pod and remove the seeds. Cut off the required amount of pepper and cut the pepper into small cubes.
3. Place garlic, herbs, hot peppers and a pinch of coarse salt in a mortar. And grind.
4. Instead of a mortar, the herbs with garlic and pepper can be chopped in a blender (in this case, do not add salt).
5. In a bowl, combine sour cream, chopped herbs with garlic and pepper, add utskho-suneli (or hops-suneli). Stir the sauce well, season with salt and, if necessary, add a little seasoning.

Tsakhton - a recipe for Ossetian cuisine

Ingredients:

• Matsoni or sour cream 500 grams.
• Cilantro 2 bundles.
• Garlic to taste.
• Grated walnuts as desired and to taste.
• Hops-suneli at will and taste.

Cooking method:

1. How to properly prepare tsakhton sauce? We start with garlic - in most cases, chefs use a special crusher, but not everyone does this.
2. Of course, if you have the patience, you can chop the garlic as small as possible using a regular knife. Alternatively, you can finely grate the garlic, but be careful with your fingers.
3. Next comes the turn of cilantro - it also needs to be cut as small as possible. And here it will not be superfluous to explain one nuance - unfortunately, "typical knives of the average Russian" will never cope with such a task.
4. You should take care of a sharp, high-quality knife - otherwise, the greens will not be cut in the best way. You'd better spend a little more time on cilantro than usual, but cut it as small as possible - the greens will give their juice and aroma in yogurt or sour cream, which will be immediately appreciated by your guests.
5. In the table, we indicated grated walnuts, suneli hops - these are the ingredients that are recommended, but not required. By the way, sometimes the tsakhton recipe also contains adjika.
6. Add garlic (nuts or spices - if you decide) and herbs in sour cream and mix everything thoroughly (we repeat - thoroughly!) With a spoon. You can, of course, use a mixer.
7. Put the finished sauce in the refrigerator - it should infuse a little.

Tsakhton sauce

Ingredients:

For the pepper sauce:

• thick sour cream - 250 g

For the garlic sauce:

• thick sour cream - 250 g
• garlic - 1 head small
• adjika red, optional

Cooking method:

1. For the pepper sauce, cut the peppers in half, remove the stalks, seeds and white partitions, put in a saucepan with mildly boiling water along with the pepper leaves and cook for 3-4 minutes.
2. Throw the peppers and leaves on a sieve, squeeze thoroughly, then chop with a knife. Mix with sour cream, refrigerate for at least 1 hour.
3. For the garlic sauce, crush and peel the garlic, chop as small as possible, mix with sour cream, adding adjika if desired. Refrigerate for at least 1 hour or until use.

Simple Tsakhton sauce

Ingredients:

• thick sour cream - 250 g
• hot green pepper - 2-4 pcs.
• pepper leaves or any greens to taste - 1 handful
• thick sour cream - 250 g
• garlic - 1 head small
• adjika red, optional

Cooking method:

1. The Tsakhton sauce recipe includes the following ingredients: sour cream, peeled walnuts, fresh parsley, fresh garlic, salt and ground black pepper.
2. Peeled walnuts need to be crushed into crumbs. If you want - with a knife or like me - in a blender.
3. Wash fresh parsley, dry and chop finely.
4. Peel the fresh garlic and pass it through a press (rub on a fine grater).
5. Transfer sour cream, nuts, herbs and garlic to a bowl. Salt and pepper to taste. If desired, add hot red pepper (I do not put it, since my family does not like hot) and other spices.
6. Mix everything thoroughly - the Tsakhton sauce is ready. Before serving, it is advisable to keep it in the refrigerator for at least half an hour so that the sauce is infused.
7. Delicious, aromatic and satisfying Tsakhton sauce will be a great addition to meat, poultry and fish.

Tsakhton sauce (light)

Ingredients:

• sour cream 25% 250-300 g
• garlic 1-2 teeth.
• greens 1/2 bunch
• walnuts 50 g
• hot pepper, salt to taste

Cooking method:

1. Tsakhton sauce is a classic sauce of Georgian cuisine. Not only dill can be used as greens, but also parsley or a mixture of different herbs.
2. The type of sauce depends on the region where it is prepared. The classic Tsakhton sauce contains sour cream or yogurt, walnuts, herbs, garlic, salt, always red hot pepper and black. Everything else is shades. So, wash the walnut.
3. Peeled walnut kernels should be wetted. After, dry in the oven at 200 degrees until browned. This will take about 7 minutes. Chop the dill finely. It is advisable to cut the greens very finely. You can even grind it in a blender. Squeeze the garlic through a press. 1-2 cloves are enough.
4. Cool the walnut. Grind almost into crumbs. In fact, the nut can be chopped to your taste, but it is much more pleasant when the taste of the nut is only felt, and not its grains are stuck between the teeth.
5. Add sour cream to the resulting chopped products. Instead of sour cream, you can use yogurt or natural Greek yogurt without additives.
6. Stir everything with just a spoon. Add salt and pepper. Be sure to add red ground pepper, but remember that it is hot and use it sparingly.
7. Transfer the sauce to a gravy boat and serve. From above, the sauce can be decorated with chopped nuts. This sauce can be served with boiled potatoes, baked sausages, kebabs, kebabs, Georgian cutlets with raisins and more. This sauce is also suitable for some types of oily river fish.

Tsakhton cooking recipe

Ingredients:

• sour cream 25% 250-300 g
• garlic 1-2 teeth.
• greens 1/2 bunch
• walnuts 50 g
• hot pepper, salt to taste

Cooking method:

1. The sequence of bookmarking products is arbitrary, change the steps of the recipe at your discretion. It is important at the end to remove the sample, season it correctly, find a balance of tenderness and pungency. Additionally, you can add capers, thyme, pickled pickles with specific aroma. I repeat, walnuts support the theme of Caucasian cuisine, enrich it appropriately, but are often not present in the Tsakhton sauce recipe.
2. If you plan to add a nutty note, crush the kernels into the desired size and, for maximum aroma development, be sure to dry in a hot pan or in an oven for a couple of minutes. Read more:
3. They do without nuts, but garlic and hot peppers cannot be replaced or excluded. Remove the husk and push the garlic cloves through a press. It is also easy to chop with a knife, leaving more tangible fragments on the tooth. One or two large cloves are enough for a wave
4. Rinse in cold water in advance and ideally dry fresh herbs on a cloth / paper towel. We cut off the hard stems, and chop the delicate branches. The younger the dill or other greens, the better. Adjust the dosage for yourself, do not save. In place, only dill are good and prefabricated bunches
5. Fans of fiery dishes can take chili pods, steamed or fresh, with or without seeds, chop with a knife or in a blender until finely crumbled and juiced. The released juice will slightly color the dressing. Green - greenish, red - reddish, yellow - a little gilded, but less than turmeric
6. We act intuitively with peppers, focusing on personal preferences. Here, the degree of pungency can be reduced to moderate and leave only the mouth-watering smell of pepper. We crush large crystals of sea salt immediately with black peppercorns, sprinkle with ground red - try. Find your own best seasoning composition
7. We combine all the cuts and spices in one bowl, add the thickest and most benign sour cream or other unsweetened fermented milk product of a similar consistency
8. Mix quickly in a circle so that all additives are evenly distributed inside the sour cream. Trying, evaluating. Increase the dosage of salt, pepper or garlic if necessary. Everything!
9. We immediately bring freshly made Tsakhton sauce to the table (in extreme cases, we keep it under a lid on the refrigerator shelf before serving), eat it on the same day. Cooking tsakhton salad with vegetables, serving meat (beef) in tsakhton, bread.