How to prepare halophyte in Georgian

Georgian cuisine is distinguished by a large number of flavored seasonings and a sharp taste of most dishes. This applies to meat, and to soups. If you want to cook something "sharper", then the hodgepodge in Georgian can be an ideal option to diversify your menu. Recipes for which it is made, you can meet a lot, because this dish has different variations.

For example, a halophyte in Georgian can be prepared as follows. For soup you will need half a kilogram of low-fat beef, 3-4 onions, as many pickled cucumbers, 2 tomatoes and 1 large carrot. In addition, take a couple of spoons of flour. Salt, garlic, pepper, spices are put to taste.

Onion is cleaned, chopped, fried in a deep frying pan. Meat, cut into small pieces, is put here. Carrots are cut into thin strips, cucumbers - cubes. Vegetables are combined with the rest of the ingredients. In the dish, cut tomatoes, spices and salt, fried flour, broth are added. Everything is stewed until the meat is ready on a small fire. Shortly before the end of the dish, put garlic, chopped greens, passed through the press.

Another recipe is how to cook a hodgepodge, which will resemble not the thick soup to which we are accustomed, but the second dish, meat cooked in a kind of sauce, you can take this. Meat (300-400 grams) is washed, cleaned (if necessary) from the tendons, cut into small cubes. Onions are finely shredded and laid out on a heated frying pan with sunflower oil. To him are added slices of fillet, everything is fried until it turns golden. Then the Georgian solyanka is prepared as follows.

In the frying pan, 2 spoons of tomato, 10-15 pieces of olives cut into rings, two crushed pickles of cucumber are placed in the pan to the original ingredients. The dish is salted, a quarter of a glass of white wine and a little water are poured into it. The frying pan is covered with a lid. Solyanka in Georgian is left on fire (about 40 minutes). Shortly before the end the meat sprinkles with fresh herbs, here are put several cloves of chopped garlic.

To make the dish has a rich taste, it is better to cook it in the same dish, observing the order of the ingredients. That is, it is initially recommended to use not a conventional pan, but a deep pan or a cauldron, so that all products can fit there. Tomato paste can be replaced with ketchup or spicy sauce (such as "Southern"). Spices that will be needed to bring the halophyte in Georgian style close to the original are recommended similar to hops-suneli, etc. Of course, their choice depends, first of all, on the preferences of the cook and his home.

In most cases, in the recipes of this dish you can meet meat such as beef. However, if necessary, it can be replaced with a tender chicken fillet or a piece of pork (only lean). When choosing meat, you need to pay attention to its quality and freshness, as this is the main ingredient that will give the dish its unique taste. In some cases it is recommended to add vinegar to the solyanka. This moment is not so important. It should be remembered that vinegar can make meat slightly harsh.