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 often happens, the sauce recipe may differ among different nations, and quite significantly. In the original it is prepared with matsoni. The greens in this sauce are usually cut with a special knife, which chops them very finely.
For any meat, including ski, you need tsakhton. 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 the products taste like home.
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
- Khmeli-suneli - 0.5 tsp.
- Parsley - 3 sprigs
Cooking method:
- Dill - 3 sprigs
- Grind the nuts in a blender.
- We try to chop the greens as finely as possible.
- Pass the garlic through a press.
- Add nuts, herbs, salt, pepper, hot chili pepper, suneli hops, and garlic to the sour cream.
- Mix thoroughly. The sauce is thick. Place the sauce in the refrigerator for at least 30 minutes.
- Tsakhton sauce is ready!
Recipe for the winter
After trying tsakhton sauce, many housewives will think about stocking up on such a tasty addition to their dishes for future use. Let’s immediately make a reservation that winter preparation in the classical form is impossible. Sour cream spoils quickly, and even in the refrigerator the finished sauce can be stored for only 2-3 days. However, there is a way out. You can pickle the peppers, which will serve as the basis for the sauce.
Take any amount of hot pepper, preferably green and with leaves. Blanch the fruits for a minute and squeeze. Then put it in a saucepan, cover with cold water and boil for 5 minutes, add salt. Transfer to a jar, roll up the lid, and store in the refrigerator. You can use a jar with a screw cap.
Classic sauce "Tsakhton"
This simple recipe for tsakhton sauce will allow you to quickly prepare an addition to meat. The best sauce, in my opinion, goes perfectly with chicken and beef dishes. It complements, emphasizes the taste and gives a pleasant spiciness to even familiar dishes. Add some variety to your 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:
- This sauce can be of different consistency, depending on how you like it. Therefore, first, using a blender or food processor, chop the garlic, herbs and nuts as finely as possible.
- Now gradually pour in the sour cream and stir until the consistency satisfies you.
- Lastly, add salt and spices to taste, mix, cool a little - and serve!
How to use the sauce
The traditions of Caucasian cuisine dictate that the sauce should be served with meat. Moreover, you need to cook it in such quantity that you can eat it all at once. Left in the refrigerator, it quickly loses its taste and aroma.
Experienced cooks advise using gravy to soak meat. This means that it is great for marinating shish kebab. Meat marinated in tsakhton acquires a special taste and delicious tenderness. To obtain 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 do not need to be followed. Eyeball your ingredients to find the perfect combination for you. This is what most Georgian and Ossetian women do. The versatility of taste for the same products is a distinctive feature of the famous Caucasian sauce.
| Video (click to play). |
The famous tsakhton sauce, the recipe for 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”. The magazine of holiday recipes kulinarart.ru analyzed several of the best ways to prepare tsakhton; today we are happy to share the best of the recipes with our readers.
Tsakhton sauce
Ingredients:
- Thick sour cream or matsoni. 200 ml.
- Dill. several branches.
- Cilantro leaves. ≈½ cup
- Garlic. 2 cloves.
- Hot peppers. Fresh. Taste.
- Walnuts. Several cores.
- Freshly ground black pepper. Taste.
- Hot red pepper flakes. Taste.
- Salt. Taste.
Cooking method:
- Finely chop dill, cilantro, garlic and fresh hot pepper, seeded
- Place the walnuts in a mortar and add a little salt.
- Grind the nuts with salt in a mortar. If you don’t have a mortar, you can use a coffee grinder, blender or any other device that will help grind the nuts very well.
- Add chopped hot pepper to taste, chopped cilantro and dill, garlic, salt, black and red pepper to taste to sour cream or matsoni.
- Mix everything well and add the grated walnuts.
- Mix everything again, taste, adjust if necessary with salt and pepper.
- Let the tsakhton sauce sit for at least 1 hour so that the walnuts absorb moisture from the sauce.
- Before serving, mix again and pour into gravy boats.
- Tsakhton sauce is served in a separate bowl with meat, especially boiled meat, poultry or fish.
Cooking features
A well-prepared sauce can transform any appetizer. Recipes for making seasonings popular all over the world have different levels of complexity. Tsakhton sauce is an easy-to-prepare condiment, but it has a unique taste that many people like. To prepare it you only need to know a few things.
- Fresh herbs are one of the important ingredients of tsakhton sauce, giving it a special taste and aroma. It cannot be excluded from the recipe or replaced with dried seasoning.
- The sauce is based on fermented milk products. In original Georgian recipes, this product is most often matsoni, reminiscent of the well-known kefir. To obtain a sauce with a thicker consistency, you can replace it with unsweetened yogurt or even low-fat sour cream. The Ossetian version of the seasoning involves the use of homemade sour cream, thick and fatty. It helps balance the flavor by softening the heat of garlic or pepper.
- When preparing Ossetian sauce with pepper, you should remove the seeds from the pods, as they are the hottest part.
- If you need to peel a lot of garlic or peppers, protect your hands with gloves to avoid getting burned.
- Use quality ingredients for the sauce. Walnuts spoil quickly. Make sure they are not moldy before using them to make sauce.
Traditionally, tsakhton sauce is served with meat dishes. Often in the Caucasus it is offered with bean lobio. Gourmets claim that the seasoning also harmonizes with fish and vegetables. Some people marinate meat for barbecue in tsakhton sauce.
Ossetian sauce “Tsakhton”
Ingredients:
- Sour cream 100 g
- Garlic 1–2 teeth.
- Cilantro 25 g
- Ground red pepper 5 g
- Khmeli-suneli 5 g
Cooking method:
- To prepare the sauce, you can use a blender or (more authentic) a stone mortar.
- Wash and dry the greens, peel the garlic, remove the seeds from the hot pepper (you can, of course, use ground pepper).
- If you grind the ingredients in a mortar, add salt there; if in a blender, you don’t need to do this.
- Grind or punch the prepared components of tsakhton sauce.
- Mix with sour cream, add hops or utskho-suneli. Taste for salt.
Additional Information
Asian cuisine: 1078 homemade delicious recipes
16 June 2011, 14:17
Cooking time: 120 min.
Number of servings: 2
They don’t make tsakhton with mayonnaise. Katyk, sour cream, yes, but not mayonnaise. You have turned a tasty, dietary dish into a banal salad with mayonnaise.
And it’s better to cool the meat in the broth - so it will be juicy and tasty.
very good recipe. » />
The salad is delicious. But it’s not tsakhton.
I didn’t transform anything, but only passed on what real Abkhazians taught me. If you have a different recipe, this does not mean that it is correct. Or are there contenders for the ultimate truth here?
Sorry, I didn’t put it that way—they didn’t turn it, but spoiled it. Abkhazians (if they really are Abkhazians) and Ossetians don’t have mayonnaise in their national cuisine. And yet, don’t be nervous, I didn’t say anything unpleasant. Bye)))))
in 1984, my Georgian friends made this sauce only with sour cream, mayonnaise was in short supply at that time, but alas, progress does not stand still, maybe now they put mayonnaise there, especially since it can be homemade without any chemicals, but why I heard the name Tsakhtun
Ossetian sauce “Tsakhton”
Ingredients:
- sour cream (15 or 20% fat) - 200 g;
- salt, ground black pepper - to taste;
- walnuts - 50 g (weight of peeled kernels);
- parsley - 1 bunch;
- garlic - 1 clove.
Cooking method:
- Prepare the necessary ingredients. Place the sour cream in a suitable bowl. The fat content of sour cream depends on your taste preferences. The fattier the sour cream, the thicker the sauce.
- Finely chop the peeled walnut kernels with a knife or use a blender, add the nuts to the sour cream.
- Wash and dry the parsley, chop finely and add to the bowl with sour cream and nuts.
- Peel the garlic, pass through a press and add to sour cream, nuts and parsley.
- Season the sauce with salt and pepper to taste, mix thoroughly.
- Ossetian sauce “Tsakhton” is ready. Place it in the refrigerator for 30 minutes to cool and set, then transfer it to a gravy boat and serve as an addition to meat or fish dishes.
Step-by-step recipe with photos
Preparing the classic Tsehton salad is as easy as shelling pears if you have boiled beef on hand. The dish turns out very satisfying, juicy and appetizing. It will definitely be appreciated by all lovers of the spicy garlic aroma for which this dish is famous. If you want to keep the salad as close as possible to the historical version, then use fresh cilantro instead of parsley. But I don’t really like this version of greens and my family doesn’t welcome it, so I still replaced the cilantro with parsley. Remember that it is not mayonnaise that is used for dressing, but sour cream of any fat content, fresh and not sour.
Heat the walnut kernels in advance in a frying pan or in the oven and cool so that they crunch and break when tasting. Rinse the greens in water. Boil the beef pulp for 40-50 minutes in salted water and also cool.
So, prepare the necessary ingredients and let's start cooking!
Cut the boiled beef into strips or cubes. Place the meat slices in a bowl.
Chop the washed greens and add to the container along with salt and ground black pepper to taste.
Peel a couple of garlic cloves, rinse and press them into a container. Add sour cream of any fat content.
Gently stir the contents of the container. Then crush the walnut kernels in your palms, but not to crumbs, sprinkle them on the salad.
Meat in tsakhton
Tsakhton is a moderately spicy fermented milk sauce for meat. There are various variations of its preparation, and today we will look at one of them. Let's take sour cream as a base, add fresh herbs, garlic and hot pepper. And to enhance the aroma and taste, we use the hop-suneli seasoning.
Ingredients:
- beef - 400 g;
- sour cream - about 200 g;
- garlic - 2-3 cloves;
- chili pepper - ½ pod (or to taste);
- parsley - medium bunch (about 30 g);
- hops-suneli - ½ teaspoon;
- salt - to taste.
Cooking method:
- Wash the parsley, shake off the moisture and finely chop with a knife. Place the greens in a mortar.
- Pass the garlic through a press (garlic press) and add to the parsley. Cut the chili pepper into small cubes, after removing all the seeds, place in a mortar.
- 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). Don't forget that chili peppers are very hot, so be careful when working with them! Immediately after finishing cooking, be sure to wash your hands with soap!
- Combine the greens, ground with pepper and garlic, with sour cream, add the khmeli-suneli seasoning. Mix the ingredients, take a sample, add salt to taste. If the sauce does not seem spicy enough, you can squeeze out another clove of garlic. Tsakhton sauce is ready! If desired, you can diversify its taste with chopped walnuts.
- Pour cold water over the beef, bring to a boil, skim off the foam. Cook in salted water until fully cooked (about 40-60 minutes). After cooling, cut the meat into strips.
- 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, garnished with a sprig of fresh herbs, serve!
Cheese sauce - homemade recipe
Ingredients:
- cheddar cheese 100 gr
- cream 20% 100 ml
- mustard 1 tbsp. l.
Since the sauce is cheese, we logically start preparing it with cheese. I use cheddar cheese, which is my favorite in the sauce. Maybe you will like a different sauce better, as long as it melts easily, experiment.
- Grate the cheese on a coarse grater.
- Place the saucepan on the fire, pour in 100 ml of low-fat cream and bring to a boil.
- As soon as the cream begins to boil, add cheese to it and stir thoroughly.
- For piquancy, add mustard.
- Bring the sauce to a boil and let it simmer for 3-5 minutes over low heat. Then let it cool and the sauce is ready to eat.
This sauce is not as tasty and viscous as in fast foods, but it is very easy to prepare and the ingredients in its composition are natural.
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 khmeli-suneli - 1/2-1 tsp.
- salt - to taste.
Sauce recipe:
- To prepare Tsakhton Meat Sauce you need...
- Peel the garlic and press through a press. Wash the greens, dry and finely chop. Cut the hot pepper, remove the seeds, finely chop the required amount of pepper.
- Grind the garlic, herbs, hot pepper and a pinch of coarse salt in a mortar. Then add sour cream, utskho-suneli and salt to taste. Mix the sauce thoroughly and serve.
Primary base
Sauces for meat
All products are taken by eye: the sauce should correspond to your ideas about taste. The hot pepper is chopped as finely as possible. If you like very hot sauces, leave the seeds. Just to prevent them from getting on your teeth, grind them in a mortar. The garlic is peeled and pressed through a press. Take more greenery, in the original it should be cilantro, but if its smell is too pronounced for you, take parsley. The bunch is chopped, all the pieces are combined and filled with sour cream. The already prepared tsakhton recipe recommends seasoning with utskho-suneli and salt, mixing well and leaving in a warm place for a quarter of an hour to saturate with aromas.
Some people make do with only dry spices and sour cream, calling the sauce tsakhton. In our opinion, this is not very correct: at least greens must be present in the sauce.
Georgian sauce tsakhton
This gastronomic delight contains a large amount of garlic, hot pepper and walnuts. If you have problems with the gastrointestinal tract, you can avoid hot pepper. To prepare Georgian sauce you will need:
Ingredients:
- walnuts (shelled) – 50 grams;
- garlic – 2-3 cloves;
- sour cream – 200 grams;
- parsley and dill - half a bunch each;
- salt and ground black pepper to taste.
Cooking process:
- Finely chop the nuts or grind them in a blender. It is important that you do not end up with a nut mush; you should feel the nuts in the sauce.
- Place the sour cream in a deep bowl so that it is convenient to mix it with other ingredients.
- Add chopped walnuts to sour cream. Mix.
- Remove the skin from the garlic cloves, crush or finely chop them. You can also grate it on a fine grater.
- Add garlic to sour cream and nuts. Knead again.
- Now let's move on to the greens. Wash it, dry it, pick off the leaves and cut them finely. Let's add to other components.
- The final touch is adding salt and pepper. Ready!
When preparing the sauce, Georgian housewives add cumin, coriander, and herbs to it; sprinkle with suneli hops and make it from tomatoes. You are guided by your own taste.
Recipe for “Tsakhtoni with chicken”:
Finely chop the cilantro and garlic, chop the walnuts very finely in a blender
Pour yogurt into a bowl, add salt and spices, stir
Add cilantro, garlic and nuts to the mixture
Add chicken cut into small pieces, stir and leave for 1 hour.
Place the salad in a salad bowl and add fresh hot pepper to taste. Serve on the table. Help yourself!
Subscribe to the Povarenka group on VKontakte and receive ten new recipes every day!
Join our group on Odnoklassniki and receive new recipes every day!
Share the recipe with friends:
| Do you like our recipes? |
| BB embed code: BB code is used on forums |
| HTML embed code: HTML code is used in blogs, such as LiveJournal |
How will it look like?
Detailed description: tsehton salad classic recipe with photos from the chef for gourmets and housewives from various sources.
Beef in Tsakhton sauce – video recipe
Ossetian version of the sauce
In Ossetia, tsakhton sauce can be garlic or pepper. Let's prepare both options, especially since they do not require long preparations and a large selection of different products. For the sauce with pepper leaves we need to take:
Ingredients:
- thick sour cream – 250 grams;
- green hot pepper – 3-4 pieces;
- a handful of pepper leaves or herbs.
Preparation:
- Cut the pepper fruits in half, remove the seeds and membranes.
- Pour water into a saucepan and bring to a boil. Place fruit halves and pepper leaves into boiling water. Reduce the heat slightly so that the water boils slowly. Cook for 3-4 minutes.
- We take the fruits and leaves out of the water, squeeze out the moisture, chop everything finely, mix with sour cream.
- Place in the refrigerator for 1 hour. Serve the cooled sauce with pepper leaves to the table.
French white sauce Bechamel - for meat, fish and vegetables
Bechamel is a very tasty creamy sauce. Its application is very universal. With it you can cook lasagna, bake both meat and fish, meatballs and even vegetables.
Ingredients:
- 700 ml milk
- 150 ml cream with at least 20% fat content
- 1 tbsp. l. flour
- 30 g butter
- salt, pepper, nutmeg
1. Melt the butter in a frying pan, pour in the flour, knead everything vigorously and thoroughly, frying the mixture a little.
2. After this, add milk step by step and stir well so that there are no lumps in the sauce.
3. Then add black pepper, nutmeg, salt. Pour in the cream and simmer over low heat for another 2-3 minutes and the sauce is ready.
You can let the sauce sit and strain it to remove the spices, but I don’t do that.
You can serve it either hot or cold, depending on what you are cooking. You can cook it and leave it in the refrigerator for tomorrow.
Tender meat with tsakhton sauce
Ingredients:
- khmeli-suneli seasoning (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 chilli or dried ground pepper (at your discretion)
- large garlic cloves, peeled (two pieces)
Preparation:
- First, all components must be prepared in such a way that they are always at hand.
- Lean meat should be washed, then boiled until completely cooked, and it will need to be cooked for at least three hours.
- As soon as the beef is completely cooked, you need to cool it, and while it is cooling, you should chop all the washed spicy herbs as finely as possible, and pass the peeled garlic cloves through a press.
- Place all the greens in a mortar, grind them, as soon as they begin to release juice, add, at your discretion, fresh or ground dried hot pepper, as well as peeled garlic, grind everything again.
- Combine all the mashed ingredients with sour cream, then add khmeli-suneli, mix everything, after which the sauce can be considered ready.
- Cut the cooled boiled meat into bars across the grain, combine it with white Ossetian sauce and mix well, leave in the refrigerator for one hour, then serve, garnished with sprigs of herbs.
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:
- 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 crushed to a powder; they should be felt in the sauce.
- Place the sour cream in a deep bowl. Add chopped walnuts to it. Take a spoon and mix thoroughly so that the nuts are evenly distributed throughout the sour cream.
- Peel the garlic cloves. You can grind it in different ways. First, put it through a garlic press.
- Secondly, grate on a fine grater, which is not very convenient, since a lot of pulp is lost between the grooves of the grater.
- Third, take a sharp knife and chop it very finely. Choose the option that is most convenient for you. Add chopped garlic to sour cream and mix well with a spoon.
- Now take the aromatic herbs, rinse well to remove dust, and dry with a paper towel.
- Remove any rough stems. Cut the soft leaves very finely and add them to the rest of the products. Stir.
Teriyaki sauce - homemade recipe
This is a very popular Japanese sauce. It goes well with poultry, lamb, beef and maybe even pork. It also goes well with fish, seafood, and pasta.
Ingredients:
- soy sauce 100 ml
- water 70 ml
- sugar 60 gr
- garlic 4-5 cloves
- wine or grape vinegar 1 tbsp. l.
- honey 1 tbsp. l.
- corn starch 3 tsp.
- sunflower oil 1 tsp.
- ginger 1 tsp.
Grate the ginger on a fine grater and place in a saucepan. Squeeze the garlic there through a press. Then add all the other ingredients in order and mix well with a whisk.
After this, put the saucepan on the stove and bring it to the desired consistency over medium heat, stirring occasionally so that the starch does not form lumps.
When the sauce thickens, strain it through a sieve and leave to cool. Teriyaki sauce is ready.
Sauce for meat “Tsakhton”
Ingredients:
- hot pepper - to taste (you can put adjika instead of pepper to taste),
- 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:
- Peel the garlic and finely chop it or put it through a garlic squeezer. Wash the greens, dry and chop.
- Wash the hot pepper, dry it, cut the pod and remove the seeds. Cut off the required amount of pepper and cut the pepper into small cubes.
- Place garlic, herbs, hot pepper and a pinch of coarse salt in a mortar. And grind it.
- Instead of a mortar, you can grind the greens with garlic and pepper in a blender (in this case, do not add salt).
- In a bowl, combine sour cream, chopped herbs with garlic and pepper, add utskho-suneli (or khmeli-suneli). Mix the sauce well, add salt to taste and, if necessary, add a little seasoning.
Tsakhton - a recipe for Ossetian cuisine
Ingredients:
- Matsoni or sour cream 500 grams.
- Cilantro 2 bunches.
- Garlic to taste.
- Grated walnuts as desired and to taste.
- Khmeli-suneli according to desire and taste.
Cooking method:
- How to prepare tsakhton sauce correctly? We start with garlic - in most cases, cooks use a special press, but not everyone does this.
- Of course, if you have the patience, you can chop the garlic as finely as possible with a regular knife. Alternatively, you can grate the garlic using a fine grater, but be careful with your fingers.
- Next comes the turn of the cilantro - it also needs to be chopped as finely as possible. And here it would be useful to clarify 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 the cilantro than usual, but cut it as finely as possible - the greens will release their juice and aroma into the matsoni or sour cream, which will be immediately appreciated by your guests.
- In the table we indicated grated walnuts and suneli hops - these are recommended but optional ingredients. By the way, sometimes the tsakhton recipe also contains adjika.
- Add garlic (nuts or spices - if you dare) and herbs to the sour cream and mix everything thoroughly (we repeat - thoroughly!) with a spoon. You can, of course, use a mixer.
- Place the finished sauce in the refrigerator - it should steep a little.
Author of the recipe
Alina Aronova
Loving animals, creating original things with your own hands and drowning in love for the culture of Japan - all this is about Alina. She is a very bright and original person, with excellent taste not only in cinema and literature, but also in cooking. Alina dreams of visiting many countries to learn different gastronomic preferences. The girl loves to experiment in the kitchen, and most of all her family loves it when she cooks
fried tofu
. And her friends are just waiting for an invitation to try each of her culinary masterpieces!
Tsakhton sauce
Ingredients:
For the pepper sauce:
- thick sour cream - 250 g
- hot green pepper - 2–4 pcs.
- pepper leaves or any greens to taste - 1 handful
For the garlic sauce:
- thick sour cream - 250 g
- garlic - 1 small head
- adjika red, optional
Cooking method:
- For the pepper sauce, cut the peppers in half, remove the stems, seeds and white membranes, place in a pan of gently boiling water along with the pepper leaves and cook for 3-4 minutes.
- Place the peppers and leaves in a sieve, squeeze thoroughly, and then chop with a knife. Mix with sour cream and refrigerate for at least 1 hour.
- For the garlic sauce, crush and peel the garlic, chop as finely as possible, mix with sour cream, adding adjika if desired. Refrigerate for at least 1 hour or until ready to use.
Ingredients and how to cook
ingredients for 3 servings or - the number of products for the servings you need will be calculated automatically!'>
Total:
| Composition weight: | 100 gr |
| Calorie composition: | 192 kcal |
| Belkov: | 3 g |
| Zhirov: | 17 g |
| Carbohydrates: | 6 g |
| Used: | 12 / 65 / 23 |
| H 100 / C 0 / B 0 | |
Cooking time: 15 min
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 small head
- adjika red, optional
Cooking method:
- The Tsakhton sauce recipe includes the following ingredients: sour cream, shelled walnuts, fresh parsley, fresh garlic, salt and ground black pepper.
- Peeled walnuts need to be crushed into crumbs. If you want, use a knife or, like me, use a blender.
- Wash the fresh parsley, dry it and finely chop it.
- We clean the fresh garlic and pass it through a press (grate it on a fine grater).
- Place sour cream, nuts, herbs and garlic into a bowl. Salt and pepper to taste. If desired, add hot red pepper (I don’t add it because my family doesn’t like it spicy) and other spices.
- Mix everything thoroughly - Tsakhton sauce is ready. Before serving, it is advisable to keep it in the refrigerator for at least half an hour to allow the sauce to infuse.
- Tasty, aromatic and satisfying Tsakhton sauce will be an excellent addition to meat, poultry and fish.
Another version
Not everyone likes to tinker with fresh hot pepper - it stings your hands for a long time, and there are also irritations if the skin is tender. However, this is not a reason to abandon the idea of preparing tsakhton. The recipe below will help you avoid trouble and enjoy Caucasian sauce. Go to the market and buy salted hot peppers from the grandmothers. Just try the products (if allowed) before you hand over your money: sometimes these peppers have a musty taste, and we don’t want that.
Pickled peppers are either chopped or put through a meat grinder/blender/food processor. If you like particularly hot sauces, you don’t even have to peel the seeds, just cut off the tails. A large amount of fresh herbs is crumbled (or ground) here, sour cream is poured in - and after 15 minutes you can pour the tsakhton over the meat. Or just spread it on bread.
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:
- Tsakhton sauce is a classic sauce of Georgian cuisine. Not only dill, but also parsley or a mixture of different herbs can be used as greens.
- The type of sauce depends on the region where it is prepared. The classic Tsakhton sauce contains sour cream or matsoni, walnuts, herbs, garlic, salt, and always red hot pepper and black pepper. Everything else is shades. So, wash the walnuts.
- Peeled walnut kernels should be wet. Afterwards, dry in the oven at 200 degrees until browned. This will take about 7 minutes. Finely chop the dill. 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.
- Cool the walnuts. Grind almost into crumbs. In fact, the nut can be crushed to your taste, but it is much more pleasant when the taste of the nut is only felt, and not its grains get stuck between the teeth.
- Add sour cream to the resulting crushed products. Instead of sour cream, you can take matsoni or natural Greek yogurt without additives.
- Just mix everything with a spoon. Add salt and pepper. You should definitely add ground red pepper, but remember that it is hot and use it sparingly.
- Transfer the sauce to a gravy boat and serve. The sauce can be decorated with chopped nuts on top. This sauce can be served with boiled potatoes, baked sausages, lula kebab, shish kebab, Georgian cutlets with raisins, etc. This sauce is also suitable for some types of fatty river fish.
Step-by-step preparation
Step 1:
Let's prepare all the necessary ingredients.
Step 2:
Place the sour cream in a deep container. Wash the green cilantro, cut it, add it to the sour cream.
Step 3:
Peel the garlic, squeeze through a press (or three on a fine grater).
Step 4:
Grind walnuts (washed and dried) (in a blender, coffee grinder, masher, etc.)
Step 5:
Stir, add walnuts and mix again.
Step 6:
Add a very finely chopped piece of red hot pepper (3 cm) and literally a teaspoon of ground red pepper on the tip. Mix.
Step 7:
Our wonderful Tsakhton sauce is ready. Pour it into a gravy boat.
Step 8:
You can serve it with meat, pasta, cabbage rolls, stuffed peppers, dolma, etc. Bon appetit!
Ideally, instead of sour cream, it is advisable to use natural yogurt or matsoni. Serve chilled. Store in the refrigerator, but no more than two days - the taste will deteriorate!
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:
- The sequence of adding products is arbitrary, change the steps of the recipe at your discretion. It is important to take a sample at the end, season it correctly, and find a balance of tenderness and spiciness. Additionally, you can add capers, thyme, and pickled pickles that have a specific aroma. I repeat, walnuts support the theme of Caucasian cuisine, appropriately enrich them, but are often not present in the Tsakhton sauce recipe.
- If you plan to add a nutty note, crush the kernels to the desired size and, to maximize the aroma, be sure to dry them in a hot frying pan or in the oven for a couple of minutes.
Preparation
Large photosSmall photos
The sequence of adding products is arbitrary, change the steps of the recipe at your discretion. It is important to take a sample at the end, season it correctly, and find a balance of tenderness and spiciness. Additionally, you can add capers, thyme, and pickled pickles that have a specific aroma. I repeat, walnuts support the theme of Caucasian cuisine, appropriately enrich them, but are often not present in the Tsakhton sauce recipe. If you plan to add a nutty note, crush the kernels to the desired size and, to maximize the aroma, be sure to dry them in a hot frying pan or in the oven for a couple of minutes.
They do without nuts, but garlic and hot peppers cannot be replaced or excluded. Remove the husks and press the garlic cloves through a press. It is also easy to chop with a knife, leaving fragments that are more palpable to the teeth. One or two large cloves are enough for the wave.
Wash the fresh herbs in cold water in advance and ideally dry them on a cloth/paper towel. We cut off the hard stems and chop the tender branches. The younger the dill or other greens, the better. Adjust the dosage to suit yourself, but don’t skimp. In place of only dill, prefabricated bunches are good.
Fans of fiery dishes can take chili pods, steamed or fresh, with or without seeds, chop with a knife or in a blender until fine crumbs and juice formation. The released juice will slightly color the dressing. Green ones turn greenish, red ones turn reddish, yellow ones turn a little golden, but less than turmeric.
With peppers we act intuitively, focusing on personal preferences. Here the degree of spiciness can be reduced to moderate and only the appetizing smell of pepper will remain. Pound large sea salt crystals with black peppercorns at once, sprinkle with ground red pepper and taste. Find your own best seasoning mix.
We combine all the cuttings and spices in one bowl, add thick and high-quality sour cream or another unsweetened fermented milk product of a similar consistency.
Mix quickly in a circle so that all additives are evenly distributed inside the sour cream. Let's try and evaluate. If necessary, increase the dosage of salt, pepper or garlic. All!
We immediately bring the freshly prepared Tsakhton sauce to the table (at least, keep it covered on the refrigerator shelf until serving) and eat it the same day. We prepare tsakhton salad with vegetables, serve meat (beef) in tsakhton, and some bread. Bon appetit.
