Mzhavia combosto(Georgian cabbage, Guryisk cabbage). Georgian word Mzhavia means salty, sour, pickling, but not especially to the method of preparation (perhaps before, as in the Russian movable salted oranges with classic cask salted oranges, fermenting lactic acid, such as ). Ale most often Mzhavia rose the same sauerkraut / pickled cabbage, Mzhavia combosto (choose from Mzhavia Niori - pickled chapel).

The versatile ways of preparing Mzhavia can be divided into two categories - natural lactic acid fermentation abo marinating with otstom And also on the day, if you add a small amount of oset to the fermented cabbage.
In both methods, the characteristic and most obvious particularity of Mzhavia is the addition of a beet, which gives a characteristic rhy color. For the unaware people, beetroots are built and are the essence of Georgian sauerkraut. However, it’s not so.

Є y іnshi specialties, for example, the presence of a selection.
Slid also means that in Russia Mzhavia combos are the most frequent for all kinds of things under the name Cabbage in Guryevski (and in some illiterate way I will call Cabbage in Guryevskaya, Mabut, for an analogy with Guryev porridge).
Mi vazhaєmo, scho the most correct recipes Mzhavia combosto is not guilty of misstatement, tsukor and shop spices with sodium glutamate. For otrimannya correct result, it is necessary to obov'yazkovo vikoristovuvati seler.
Ingredinti: Approximate proportions (you can use it for relish, for example, put less pepper, if you don't like ghostre):

• cabbage bilokachanna, next to the brothers are small and healthy (they were not too salty and not even more salty);
• beet, bazhano yaskravogo boiled і licorice;
• chilli pepper;
• hour-maker;
• Selera (more importantly leafy, albeit, when you are on the go, you can replace it with petioles or add a root);
• salted rosil (1-2 tablespoons of hot salt per liter of water);
• More vegetables (for example, carrots and kohlrabi cabbage) and seasonings with relish (black or red pepper, bay leaf, horse, parsley).

In special adaptations of the recipes, natural oset and zucor can be stored, when served on the glass, you can fill the olive oil with relish.

Yak gotuwati:

• if the shmats of cabbage will be overwhelmed by the great, the stench will ferment, and will not be stained with beetroot juice;
• vegetables are more beautiful not to rub on a grater, but to be cut with a knife or a shredder;
• if the teeth of the chapel grower, then the cabbage will be more fragrant, if you don’t grow the cabbage, then you should take some of the pickled tea in the neat little teeth to add to the cabbage;
• in some recipes, scald cabbage with sprinkles, or not too badly in okrіp (10-15 seconds);
• If you don’t want it, you’ve used some hot pepper to serve food, not to eat the pepper, but not to drink it with small pieces, but rather a pod, so you can easily see it as a cabbage when served.

The mischievous gentlemen vazhayut for more beautiful vicoristovuvat not siri beetles and carrots, but boiled (tse more giginichno). There are recipes too, if the cabbage before salting is boiled for 2-3 chili in okri, if you need it chill in cold water (so it’s a little bit chilly, but it’s important not to grind it up in sprinkle, but it’s important not to grind it in sprinkle).

Mi is suggestive of 2 characteristic recipes.
Recipe 1 (traditional):

• cabbage 3 kg;
• beet 1.5 kg;
• Gostry pepper 3 pods;
• an hourglass 2 heads;
• Selera sheet 200 grams.

rosil: for 2 years, place close to 4 tablespoons of salt (100 grams) plus an additional amount of salt in the middle of the fermentation.

Zakip'yatiti water and razchiniti in nіy sil, put chilled out. Cabbage is squeezed with shmatkami at the same time with shakes, shaking is made for 6-10 parts. Buriak vimiti, clean and add round plates. Clean the chasnik, the teeth can be overflowed with a tsіlimi or porіzati navpіl. Pepper, clean it from the grass and the tail and add the rings.

Put the vegetables in the box (a large jar, or a casserole) with balls: a sprinkle of beetroot, then cabbage, etc. add a ball of pepper, an hourglass and a leafy celery. Samiy verhn_y ball is guilty of buty beetle. Pour it with rose salt, if possible, close the neck with gauze, clean it from the saw and coma. Trimati at room temperature for 3 days, if you add 1 tablespoon of salt in the rosette, mix it in the upper balls of the container and leave it out for 2 days, if you need it, pick it up in a cool place. Already it is possible, ale cabbage will come for a day to prodvzhuvati savoring the aromas of the chaplain, pickling and pepper and swirling his relish.
recipe 2(With a hot fill with otstom, it will be ready in 3 days):

• Cabbage - 2-3 kg;
• carrots 300 gr;
• beet 300 gr;
• hourly 300 gr;
• parsley, selera abo k_nza.

marinade: for 2 liters of water, 3 tablespoons of salt, 3/4 flasks of zukru, 1 flask of apple or wine otstu, bay leaf 3 leaves, black peppercorns 1 teaspoon.
Cut cabbage with shmatki, carrots and beetroots, peel and shatkuvati with thin round plates, cleanse and porridge, clean greens. Place cabbage, beetroot and carrots in a wide, enamelled casserole with balls, and boil it with a ball of greenery. Zakip'yatiti water with sily, zukrom and spices 5 quilins, before the completion of boiling pour oset into the marinade.

Pour hot marinade over cabbage with vegetables, squeeze tarilka on top and put a vantage, cover everything with gauze. The cabbage will be ready in 3 days. To re-place the jars in the jars and put them in the refrigerator.

Lis 10, 2016 Olga

Georgian cuisine has a great meaning of salting vegetables მჟავე - the exact transfer of sour. Sunshine in Georgia with ogirks, peppers, cabbage, chanterelle, john Jolie, too On Georgian festivals, do not hate a modest gathering in a family, for example, a banquet, a banquet will be served on the table. So, as a Georgian, I love to eat something sour and green. I wash it down with Wine! I got infected, like robbing cabbage.

Ingredinti:

• cabbage
• Buriak 1 piece
• Black pepper 0.5 tsp
• Chervonia pepper 1 pc
• Watchmaker 1 head
• Selera is possible і krіp
• Bay leaf 5 pcs

Yak prigotuvati

Add cabbage for 4 or 8 parts to marvel at the size of cabbage. Buriak mug mode. Have a great Emalovan casserole (it is possible in a great gourd balloon) Folds cabbage in one row, on top of it can be laid down three beams, a selera (it is possible і crіp), a couple of cloves in a chanterelle, a couple of bay leaves and a couple of black pepper and a red chilli pepper. On top of it, put another ball of cabbage and repeat all the Ingredianti again. The cabbage will not end yet.
Put water on the gas (marvel at the size of your castruli), break it down into new power. On a liter of water, 1 tablespoon with a great weight of salt to boil. I pour hot rose salt over the cabbage. Put the tarіlka on the cabbage or put the crumble on top and put the vantage on top. Put the cabbage in a cool place for 5-7 days.
TASTY!

Cabbage with beetroot in Georgian is a great snack and a supply of vitamins for the winter. Get out on the basis of vegetables and a simple marinade. Call the cabbage in Georgian to linger on to the host, ale the skin can be taken to the court. Zavdyaki supplemented beetle can be enjoyed as a snack and tsikava, which can often be seen at the Christmas table.

Cabbage with beetroot in Georgian is often supplemented with carrots and bell peppers. With one more compulsory іngredієntom tsієї stravi є the chaplain. One of the main reasons for cooking vegetables is one of the main reasons to add it to the great number of vegetables. For food, put red hot peppers in jars of cabbage. Yogo can be drawn with small shmotochki, or vikoristovuvati in a hammered viglyad.

Bagato gentlemen will see the perevagu add to the cabbage with a beet root of the celery, as well as the greens of the crop and parsley. You can take svіzhі products or dried. Marinade for salting includes ocet, roslinna oil, water, sugar and silt. Inodi vicoristovoyut not all tsі ingredієnti, vyklyuchayuchi ocet or oil. Also put peppercorns and bay leaves in the marinade.

Cabbage in Georgian style is ready to cook for 1 to 3 days, depending on the recipe. You can take it in jars in a cool place. Serve the appetizer to the table cold, sometimes I add the oil and the greens, and there is no such thing in the Ingredients.

This is a classic Georgian recipe for pickled cabbage, which includes fresh vegetables and a standard marinade option. To the masters of the pohatkіvtsіm more beautifully taste their knowledge with the price of the very same way of preparing, making sense, what a traditional relish. At the jar it is also recommended to add a sprinkle of black peas and zapashny peppers.

Ingredinti:

• 1 cabbage;
• 1 beet;
• 1 head for an hour;
• 1 carrot;
• 1 bottle of otstu;
• 1 liter of water;
• 2 tbsp. l. salt;
• ½ flasks of zukru.

How to prepare:

1. Cabbage is narizati in great squares, beet - pivkolom.
2. Grate the carrots on a grater, mix all the vegetables in one bowl.
3. Here and there to add additional details, chanel and red pepper, mix it up.
4. Distribution of vegetables in banks.
5. Pour water into a casserole dish, razchinit in nіy sil і tsukor, zakip'yatiti.
6. Add the oset to the boiling water, pour the marinade over the jars.
7. Close the banks with screams and add cabbage at room temperature for doba.

Tsikave z

For a tsim recipe for cabbage in Georgian, one does not go with such a hostess, as it is accepted by її robiti in Batkіvshchina tsієї stravi. Protect the appetizer will be even more savory and juicy. I still want to eat a little bit more, then twice as much as the hourgiver and add a spoonful of chalky red pepper. If you want, you can start eating before serving a snack on a glass, so that everyone could regulate the relish of food for their own examination.

Ingredinti:

• 1 kg of cabbage;
• 3 kg beet;
• 1 ½ tbsp. l. salt;
• 4 cloves for an hourglass;
• ½ bottles of otstu;
• ½ a bottle of roselin oil;
• ½ flasks of zukru.

How to prepare:

1. Shatkuvati cabbage, rub a beet on a grater, eat vegetables among yourself.
2. Have a bowl of vegetables to add a chasnik, sil, tsukor, oset and roslinne butter.
3. Put oppression on top of the vegetables.
4. Pour cabbage at room temperature for doba.

Guest appetizers should be added to whether you like the decoration, or even invoke the flavor of Russian cuisine to taste neutral, without bright accents. Cabbage in Georgian style will take advantage of versatility, before decorating the style with your own yaskravim color. You can serve it in the quality of a povnotsinnogo gravy, or vikoristovuvati yak ingredint salad.

Ingredinti:

• 1 cabbage;
• 1 head for an hour;
• 1 carrot;
• 3 tbsp. l. salt;
• 2 tbsp. l. zukru;
• 1 beet;
• 1 gostry chili pepper;
• 2 liters of water;
• Greens.

How to prepare:

1. Add cabbage with great shmotochki (so, the stench spilled into the jar).
2. Grate the beet and the carrot on a large grater.
3. Dribno narizati chasnik and chili pepper, add greens.
4. Zmіshati greens, chili peppers, beetroot, carrots and chank.
5. All the boxes in the jars with balls: a sum of vegetables in one ball and okremo - cabbage.
6. Boil water, add water to it and tsukor.
7. Pour the cabbage with hot rose salt, cover the jars with silikonovy kryshki, pour over at room temperature for 3 days.
8. Move the cabbage to the refrigerator and keep it cold for more than 1 day.

It is possible to covet the savory taste of cabbage in Georgian, without additional otstu. With a lot of wonderful additions, the grass grows greens and seleru. Ostanniy, before the speech, recommend adding a snack to the Georgian themselves. The aroma is good to add new products, roast cabbage with a large beetroot and non-vineyard.

Ingredinti:

• 2 kg of cabbage;
• 300 g beet;
• 10 cloves in the chapel;
• 4 bunches of parsley;
• 3 tbsp. l. salt;
• 1 tsp. Red chalk pepper;
• 500 g of celery.

How to prepare:

1. Cut the cabbage in squares, pass the chapel through the press, rub the beet on the grater.
2. Selera is also rubbed, all the folds are in small bowls.
3. Viklasta vegetables in a casserole in the following order: cabbage, celera, parsley, beetroot, chasnik.
4. On top, put all the silver and the worm with pepper.
5. Repeat the leather ball again.
6. Zakip'yatiti water and pour the vegetables to the top, put pressure.
7. Pickle cabbage for 2 days at room temperature.

Now you know, yak cook cabbage with a beet in Georgian for a recipe with a photo. Delicious!

Cabbage with a beetroot in Georgian is a tasty snack, a yak, which will give you a taste of all lovers of gostrich stravs. It is awkward to grow up in the minds of the home. With a whole cabbage, you can serve it to the table every other day, and with bazhanna, you can roll it in jars for the winter. Kilka will be happy, as you cook cabbage with a beet in Georgian, help the cobs of kolinars to eat a new dish:

• Cabbage is pickled at room temperature. If you want to immediately serve it to the table, then just cover the cans with silikonovy shouts, or to put the cabbage to the table;
• For a trivial zberigannya, pour the cabbage with hot marinade and immediately zakochyuyutsya kryshki. Osttigati jars are guilty at room temperature, but it is necessary to wrap them up with a warm blanket or a carpet;
• As long as you have a great roach, the number is less significant, the lower the number of cabbage heads;
• Rose is guilty of turning the vegetables, and the cabbage to twist and siphon off its savor;
• In order to improve all the vegetables, try to mix them up very carefully, so that every time you do not squeeze on the little things. Tse allow you to save the maximum amount of juice in the middle of the cabbage leaf;
• It is not recommended to pour cabbage with boiled rose salt. Cool them down, and cook the vegetables with jam.

Sauerkraut is a traditional Slovenian dish, but she has a lot of replicas in their national cuisines. For the first time, I will tell you about those who can ferment cabbage in Georgian, how you get ready and get ready.

Yak to pickle cabbage in Georgia

Highly high in the mountains, in a distant aul, lamb has ended for shashliks and bulo has been sourced, before glance there may be eagles, who do not eat meat, but don’t compromise for a tasty dish.

Garazd, I'm hot. I don’t know the true history in Georgia, so I’ll just explain how it happened.

classic recipe

For classic Georgian cabbage, then bish, Mzhavia, you need to take:

Bilokachanna cabbage - a couple of kilograms
Buriak - three hundred grams
Selera - a bunch of petioles
Chili pepper - one middle pod
Ocet 9% - tablespoon
Water - two liters
Sil - two tablespoons

Vegetable gotumo і rіzhemo. The beet is cleaned with a middle block. Selera with the chapel is decorated with great shmatki. Chili pod is ready for use.

Change the amount of food in the kitchen, I want it in the jar, I want it in the dinghy or the casserole.

Mixed vegetables need to be poured with marinade. For otrimannya yogo, it is necessary to boil the water into the water, boil it, dodat it. With boiled marinade pour cabbage, check out the oholone and put it in the refrigerator. In a couple of three days it is possible.

Recipe without otstu

For pickling without vikoristannya otstu, we take:

Bilokachanna cabbage - close to three kilograms
Buryak - p_vtora cylogram
Selera - a pair of bundles of livestock
Chasnik - two middle heads
Gostry chili pepper - three pods.
Sil - 4 tablespoons
Water - steam liters

The vegetable is cleaned from withered and bruised leaves. Rіzhemo rocked on a large part, so the stench didn’t come out. The beetle can be cleaned from the shkirka and shattered on thin gurts.

The chasnik is cleaned і dіlimo for teeth, writing їх rіzhemo for navpіl. An addicted chaplain more beautifully convey the savor of cabbage. Pepper chili momu, tidy up nіzhku and add them to mugs.

Zakvashuvati is more beautiful in the great castruli with the press. Vikladaєmo balls beet, cabbage, I know beet. Above, on the right, there is a sprinkling of a chapel and pepper, a distance of a seler, in front of the pommels. So vikladaєmo shari for balls. Remember, the beetle is to blame for the final ball, the cabbage doesn’t add an appetizing burgundy vidtinok.

Fill the workpiece with rose salt, it is necessary so that the ball is primed on top of it.

Until the speech, about the salty, the wine to the zhahu of simple. Pour water near a saucepan, add water to it and bring it to a boil. Pislya boiling is overwhelming. Pislya cold rossel filling in a container with cabbage and curly kryshka.

Marinuvatsya appetizer is guilty yak minimum five days at a temperature of twenty-twenty-two degrees. After the end of the hour, cabbage can be tucked into jars with a plastic crouton and stored in the refrigerator.

Cabbage in the given option is ready to wander, for a rakhunok of ts'go swelling of gourds, which you can estimate according to its dignity.

gostra cabbage

Georgian cuisine is based on the foodstuffs of their own stravs, and so is the option for
Mzhavia. We will be surprised to know that we will be familiar with the gostrich vidchuttiv:

Cabbage - great forks, three kilograms
Buriak - one kilogram
Fresh chili peppers - five pods
Chasnik - two heads
Sil - one hundred and fifty grams
Zukor - dvіstі gram
Greens (Crip, cinza, basil and parsley) - 30 grams each.
Water - three liters
Ocet - two tablespoons

The recipe can be overwhelmed by the extreme, but not too lazy, ingredinti in a new way, and add one more, so that you try not to see any dish.

The forks are cleaned, rіzhemo on great shmatki. The cleansings of the beets are diversified in circles, and the work is close to one centimeter.

Two pods of chili peppers are sprinkled with crumbled crichtoyu, but three will be left in a whole viglyade. The chasnik is cleaned, the leather clove of the rubaєmo navpil, as I’ve already said, it’s possible to more beautifully convey yogo relish.

Now the vegetables need to be put in a container, as long as there is a large enamel casserole go with a bang. The bottom ball is a wiklade beet, above it is cabbage, mixed with a whole lot of pepper. Give me half of the obvious to the chaplain, put greenery on top. On top of the knowledge, the beetle is laid-back, sipped with pepper and chalk.

Such a way of arranging the balls is to allow the equal amount of food for cabbage and not to make it overwhelming.

We will continue to prepare the marinade. The water is pledged with sugar, poured in oset, put on the stove and chekaymo, leave to boil. The bay went up to cabbage and tidied up in a warm place for five days. Dal її can be put into jars, taking the top ball of pepper in front of the chandelier, and sending it to the refrigerator.

Recipe for carrots

Ingredinti:

Bilokachanna cabbage - two kilograms
Buriak - three hundred grams
Carrots - dvіstі n'yatty gram
Chili pepper - one pod
Hourly - one middle head
Zukor - one hundred grams
Sil - two tablespoons, without top
Water - one liter
Ocet 9% - a couple of tablespoons

Prepared for earlier cabbage in great fragments, beetroot in small slices, zavtovshki close two centimeters. Morkvin is rubbed with the so-called tertsi "for Korean carrots."

Pepper is diced with diced cubes; Everything is kindly delivered and sent to banks.

Rose the same in the previous recipe, boiled water with sugar and cily, dodaamo oset i, as long as it is not okolov, poured to cabbage. I will twirl the cans with screams and rightly reach the carpet. Pislya is tidied up in the refrigerator, in a couple of days it can be.

Z chrono

At the end of the day, I will present to you an unpretentious, even more delicious option. Wine is called Guryiskaya cabbage. To prepare, we need to know:

Bilokachanna cabbage - three-chotiri fork, kilogram weight in sum
Buriak - chotiri of the great root-bearers
Gostry chili pepper - a pair of great pods
Parsley - one bunch in the middle
Zukor - dvіstі gram
Sil - two gram
Hourly - one hundred grams
Root chronu - one hundred grams
Water - chotiri litri

Forks rіzhemo on large pieces, a beet on thin plates. Pepper is sprinkled with slices. Chrіn needs to be rubbed on tertsі.

Warehouse all the stuff in vіdro or in a great casserole with balls.

For otrimannya rosolu zmіshuєmo in water tsukor, sil, for special bazhannyam. It can be brought to the point of being hot and cold, as long as it is okolone. We warm the cabbage with rose salt, press with vantage, and bring kvass in a warm dark place for three days.

My article has ended, I thank you, you will be honored to be presented. Take me a meal!