Chrianteli soup Georgia
At the end of the fifties Dr. Sulakvelidze’s book “Georgian cuisine” was published in Tbilisi. Many classic and original recipes, among which is this unusual soup, which, unfortunately, is not known in New York restaurants of Caucasian cuisine.
But the taste is amazing – try it, just keep in mind that it is quite spicy and tangy. Invigorates and whets the appetite!
- 1 kg of cherries or blackberries
- garlic
- green onion
- Cucumbers
- Cilantro and tarragon greens
- Taste and season with salt
Rinse the berries, mash them well and squeeze the juice. If the juice is too sweet add water. Season the juice with crushed garlic, chopped coriander, dill, salt, stir and leave to stand in the cold place. When serving, add to the soup chopped greens and peeled fresh cucumbers, cut into small cubes.
Chamcharak soup Armenia
In Armenia, dried fruits are very popular: apricots, from which apricots and dried apricots are made, grow in abundance here, as do grapes. Dishes with apricots, prunes, dried cornel, mulberries, raisins are prepared for the wedding and Easter table here. Chamcharak is more like a dessert in our understanding. The main thing is to choose sweet and beautiful dried fruits and put little sugar.
- dried apricots, raisins from kish-mish and mulberries in equal parts, 4 fruits per serving
- Bring boiling water to make it the consistency of soup, not compote
- sugar – 1 slice per serving
- cinnamon to taste
- Mint or tarragon for decoration
Pour well-washed dried fruit over boiling water, put on the fire and cook for about half an hour. Add sugar and ground cinnamon at the end of the boil, cool and serve, garnished with herbs.
