Recipes sour soup with tklapi

The Georgian soup chikhirtma

National Georgian first courses

poultry.

Inna Antokhina

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Sour soup with tklapi

Ingredients:

400 g of beef bone

4 tbsp. rice spoon

1 carrot

1 onion

1 clove garlic

0, 5 cups of shelled walnuts

hops-suneli

greens (cilantro, dill, parsley)

ground black pepper

salt

0, 5 cups of sauce tklapi

How to cook sour soup with tklapi:

1. Pour beef cold water, put on the plate and cook for 2-2, 5 hours. I should get a rich broth. Remove the meat, remove the seeds.
2. Cut the beef into small pieces, put back into the broth. Clean the carrots and onions, slice them. Make sauce tklapi. Take 1 plate, tear it into small pieces, add to the bowl, add a small amount of hot water and leave for a while.
3. When tklapi soften, stir it. Bring to boiling soup, sauce pour, pokipyatit 5 minutes, put carrots, boil for 10 minutes, then put a bow.
4. Prepare soup half an hour on low heat. Then sprinkle in the washed rice, cook for 10 minutes. Make a dressing of walnuts and garlic.
5. Spread nuts, pass through chesnokodavilku garlic cloves. Mix and add to the soup. Boil it for 15 minutes. Then put the hops-suneli, pepper, salt to taste.
6. Boil for a few minutes, sprinkle with chopped herbs, turn off the heat, cover with a lid and leave the soup for a few minutes.

tklapi at home

Ingredients:

3 kg plums tkemali

4 tbsp. spoons of sugar

How to cook at home tklapi:

1. Wash plums, remove pits from them. Put the berries in a saucepan and cover with water. The water should cover them completely. Put the pan on low heat and bring the contents to the boil.
2. Simmer for half an hour, stirring constantly with a plum. Then cool them and rub through a colander. Place the plum puree in a pan with a thick bottom, add sugar, stir and put on low heat.
3. Bring to boiling and boil for 5 minutes. Moisten a large wooden board with water, put on her plum puree and level it.
4. The layer thickness must not be greater than 1 mm. Board need to put out to dry in the sun. After 2 days, turn the reservoir. Fold ready tklapi into a tube.

Qutab tklapi with

Ingredients:

1 cup flour

0, 5, Art. water

salt

For the filling:

200 g of spinach

100 g sorrel

50 grams of cilantro

50 g of parsley

50 g chives

ground black pepper and salt to taste

50 g tklapi

butter

How to cook with kutaby tklapi:

1. Put the flour into a bowl, make a recess in the center of the slide. I pour into flour warm water and put salt. Stir with a fork and then knead a lot of hands.
2. You should have firm, elastic dough. Roll it into a ball, place in a bowl, cover with cling film and leave for 15-20 minutes.
3. Prepare stuffing. tklapi Divide into pieces, put in a small bowl, cover with hot water, let stand for 5-10 minutes, then stir.
4. Wash greens, dry and chop. Preheat the ghee in a pan, putting greens and cook for 1 minute. Pour tklapi, add pepper, salt, stir and simmer for 1 minute.
5. Put the stuffing in a bowl and refrigerate. Then roll out the dough so that they form a circle. With the help of glass cut circles out of it.
6. Put the filling on half of each circle, the second half cover it, then tucks the edges. Kutaby need to fry in a dry frying pan on both sides.
7. Transfer the patties on a plate and, while they are hot, grease them with butter.