Pastirma (Marinated beef)
Beef (fillet) 310, 40 onions, wine vinegar 10, 5 melted butter, spices, garnish 150.
Fillet or meat cut into cubes (30 grams), add the chopped onion, salt, black pepper, white wine vinegar, bay leaf, allspice, stir and marinate in pottery 2-3 days. After the meat strung on a skewer and roast over wood coals. During frying the meat periodically lubricate the melted butter.
Garnish the same as that of a Caucasian barbecue.
Chachochbili (Chicken with herbs)
230 Duck or pheasant, or chicken 220, 205 turkey or goose 250, melted butter 20, 100 onion, tomato puree 20 or fresh tomatoes 40, 5 flour, white table wine or wine vinegar 10, 20 lemon, herbs 10 different spices.
For the sauce: 500 Broth, 50 butter, flour 25, 40 carrots, onions 40, parsley (root) 30, tomato puree 500, 10 sugar, citric acid, 0.5, 1 peppercorn, bay leaf 0.5., the wine dry white 100, butter 70.
Fried flour in butter (keep white color), dilute broth, then add the browned onions with vegetables and tomato puree, sugar, citric acid, pepper, bay leaf, salt and cook for 25-30 minutes. Ready tomato sauce strain and heat to boiling, pour into it the grape dry white wine and season with butter.
Portion pieces of poultry or wildfowl fry and stew with saute onions in tomato sauce, of wine or wine vinegar, lemon juice and herbs (tarragon, cilantro, parsley) to readiness.
Satsivi (Poultry with walnut sauce)
Chicken, duck, turkey, goose 200, 150 Satsivi.
For the sauce: Broth 450, melted butter or chicken fat 100, walnuts (core) 200, onion 300, flour 30, eggs (yolks) 5 pcs., garlic 30, wine vinegar 100, cloves 2 cinnamon 2, red pepper.
Finely chopped onion fry lightly with oil or grease, remove from chicken broth, then add flour and continue sauteing for a few minutes, stirring with a wooden spatula. In this mass pour the hot strained broth and simmer for 10-15 minutes at the boil. Crush walnut core with garlic, add the crushed cloves, cinnamon, red pepper, egg yolks, vinegar. Rub the mass of wooden spatula and stirring, heating, adding the prepared mixture, not boiling. Ready sauce to cool.
Boiled poultry cut into portions 2 pieces (fillets and leg). You can boiled until half-cooked bird to lightly roast it in the oven. Serve a cold, with satsivi sauce.
Chikhirtma (Traditional Georgian soup)
Chicken 135 or lamb 115, eggs 1 pcs., butter or melted butter 15, wheat flour 5, 40 onions, wine vinegar 10, 0.05 saffron, coriander.
Chopped onion fry in butter or melted butter, add the flour and continue sauteing 2-3 minutes, dilute broth, boil and set aside; then gradually introduce the egg yolks, mixed with tincture of saffron, vinegar and chopped fresh cilantro. To the yolk is not curled, seasoned soup is not boiling.
When applied to the portion put 2-3 pieces of chicken or lamb and sprinkle with herbs.