Acute flavorful seasoning, without which it is impossible to imagine Caucasian cuisine, appeared thanks to the Abkhazian shepherds who began to mix the salt and pepper and herbs. Since then, it took many centuries, the composition adzhika changed and became more complex, but the red pepper, salt, garlic and herbs remain unchanged its ingredients.
The paste is added basil, dill, thyme, coriander — fresh or dried and frayed seeds of these herbs. Now cookbooks housewives can find dozens of recipes adzhika and any options out there just can not be found: Adjika with horseradish from plum, zucchini and carrots, beets, apples and gooseberries, greens, cooked hot without boiling.
The most common one is the recipe adzhika tomato. Tomatoes, by the way, in the original recipe adzhika not included, but we often call adzhika spicy tomato sauce. Pasta gets rich red color is not due to the tomato, but because of the red peppers. For gourmets that love adjika, so it’s a spicy flavor and aroma that it gives dishes. This spicy pasta often we associate with meat dishes: succulent kebabs, roast chicken, robe. But adjika combines perfectly with vegetables: new potatoes, cooked in their skins, zucchini, stewed cabbage.
You can use adjika and snacks. For example, the file before the main course with fresh hot tortillas. Various adzhika reveal and give new flavors of fish and dairy products. Like any sauce at adzhika has its regional characteristics: it differently prepared in Abkhazia and Georgia. The most popular in Georgian cuisine is considered adjika, the recipe of which plays a major role and red hot peppers, Georgian cuisine blend of herbs and red wine vinegar. In other embodiments, to this mixture was added tomatoes, and garlic.
A dish of dairy dishes are served spicy green adjika, based on — green peppers and spicy greens. In Abkhazia adjika prepare almost the same, but there are small at first glance, the nuances that change the taste of the sauce. For example, the red adjika — one that is made with wine vinegar — add walnuts and seeds savory, coriander and dill. A green grass putting more than green peppers. Also prevalent in Abkhazia dry mixture, which is used as a basis for the preparation of hot sauces. In its structure — ground red pepper, salt, coriander, basil and dill.
In addition to excellent taste adjika has another very important feature: it is useful for the body. Due to the severity and healing properties of its constituent plants adjika improves metabolism, promotes digestion, strengthens the immune system, increases energy potential and tones blood vessels. In the cold season adjika simply irreplaceable on the table, because it also has a warming effect, so the recipe adzhika the winter there in the cookbook almost every housewife.
Most of the health benefit of winter brings adjika, the recipe is to eat tomatoes, because tomatoes are also a lot of useful properties: they contain many useful elements and vitamins. We try to offer a simple and easy recipe: vegetables washed and cut into pieces, then grind in a meat grinder, and the horseradish root should be added gradually, in small portions, because it is hard and badly crushed. The resulting mixture cook for 30 minutes, then add 3% vinegar, pour into prepared jars to cool and roll. Bon appetit!
Translated by site: wday.ru