Adjika boiled. Cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Whatever adjika is - boiled or raw, it has its own cooking secrets. You will find all the details of the process and various recipes for the famous Caucasian seasoning in this article.

History

If the name is translated from the language of the Abkhazian people, then it means "s alt", but in Turkish the translation sounds like "sharp". Traditional adjika (boiled or not is not so important) is prepared without the usual tomatoes.

We are used to cooking it with different ingredients, complementing the taste with tomatoes, garlic, herbs, sugar, etc. But among the Abkhaz-Georgian people, it has a very simple composition: garlic, spices and red pepper.

True adjika (boiled, raw) comes in two colors: red and green. The hue changes depending on the pepper and the addition of greens to the seasoning.

Another feature of the preparation of the Abkhaz-Georgian adjika is no use of a meat grinder. Each ingredient is ground into powder on a large stone. Products should acquire a soft texture so that they can then be easily spread on bread or pita bread.

Ajika with horseradish

Adjika (boiled) according to the recipe below does not requiremandatory storage temperature. It can be kept both in the room and in the refrigerator.

For cooking, we need to skip 2.5 kg of tomatoes through a meat grinder. Then we load 0.5 kg of red bell pepper and 250 g of bitter pepper, pre-cleaned from seeds, as well as 250 g of horseradish root. Don't forget to wear gloves before doing this.

Next, the resulting mixture must be transferred to an enamel bowl. Pour 125 ml of vegetable oil, add 60 g of coarse s alt (preferably not iodized) and 110 g of granulated sugar. After mixing thoroughly, put the container on the fire. The duration of cooking takes about an hour. When the cooking process comes to an end, add 5 heads of garlic, crushed through a press, and add 200 ml of 6% vinegar. Don't forget to stir.

Next, we distribute the seasoning among the jars that have previously been sterilized, roll up the lids and cover with a blanket or blanket. Adjika boiled for the winter from tomato and horseradish is ready!

Secrets and subtleties of cooking

Southern peoples fell in love with adjika not only for its spicy taste, but also for its useful qualities. Adjika with horseradish, cooked for the winter (usually boiled), with its sharpness helps a lot in the prevention of colds. It normalizes the digestion process, improves appetite and metabolism. But there are also contraindications: it is strictly forbidden to use adjika during pregnancy, children, as well as people who have problems with the stomach, kidneys and liver.

1. The basis. As it was saidreal adjika should consist of three ingredients. Garlic should be with a purple tint, and even sea s alt can be used. The main thing is that it should not contain various additives.

2. Additional components. Aroma, like taste, always depends on spices. Any spicy seasoning will be in harmony with basil, coriander or cumin. In the Caucasus, blue fenugreek is usually added. In order to dull the spiciness a little, apples and tomatoes are added in Russian cuisine.

3. It is important to grind all the ingredients to a powdery and puree state.

4. To make the aroma of your adjika more saturated, calcine the dry ingredients in a pan and grind with a mortar or coffee grinder.

5. Ground nuts or ear-suneli will add viscosity.

6. So that adjika does not have excess moisture, peppers are dried on a baking sheet 2 days before cooking.

7. We increase the amount of s alt. Every housewife dreams of food being stored much longer. To do this, s alt the adjika well.

Following these simple tips, you will prepare a traditional adjika that tastes like real Abkhaz-Georgian.

Popular recipe

The famous adjika (boiled) for the winter from tomato and eggplant is prepared according to the following recipe: first you need to rinse all the ingredients. We free a kilogram of eggplant and 4 cloves of garlic from the skin. Then we remove the stalks and seeds from 1 kg of pepper. The ingredients listed earlier, including 2 kg of tomato, are cut into large pieces and passed throughmeat grinder. Pour the resulting vegetable puree into a saucepan and put on fire.

Immediately add 3 tbsp. l. s alt (no slide), 2 tbsp. l. granulated sugar, 50 or 100 g (at your discretion) vegetable oil and 10 g red pepper (powder). After we have mixed all the ingredients, do not forget to try it. So you will understand the amount of which seasonings can be increased. Cooking time varies from 40 to 50 minutes. Do not forget to stir the adjika from time to time so that it does not burn. 10 minutes before readiness, pour in 50 ml or 2 tbsp. l. vinegar.

Apple-carrot adjika (boiled) is no less tasty, the recipe of which you will learn a little later.

Real Abkhaz-Georgian adjika

True Caucasian adjika (spicy, boiled, raw) is prepared on the basis of spices, herbs, hot capsicum and garlic. If your stomach is ready to taste such a "fiery" seasoning, then the following recipe is for you.

0.5 kg of hot peppers are peeled and twisted twice through a meat grinder. Pour a teaspoon of white wine vinegar into the resulting puree. Then peel and crush 8 large cloves of garlic through a press and add them to the pepper.

Dry ingredients: 15 g of cilantro or coriander, 10 g of dill, basil, thyme, warm in a dry frying pan. Grind them with a blender and add along with s alt to the bulk. In order to give adjika viscosity, you can pour ground walnuts into it.

Adjika (boiled):recipe with apples and carrots

Tomatoes (2 kg), sour apples (1 kg), Bulgarian (sweet 1 kg) and hot red pepper (4 pcs.) After peeling, cut into pieces.

Then chop 5 horseradish roots and 1 kg of onion and carrot each.

Twist the prepared components through a meat grinder, transfer the finished puree to a bowl and put it on the stove. We are waiting for the mass to boil, reduce the heat to moderate and cook for an hour, covered with a lid.

At the end of cooking, put the remaining ingredients: 150 g of s alt, 200 g of sugar, 500 ml of vegetable oil, 100 ml of 9% table vinegar and 4 heads of chopped garlic. Cook seasoning for another 5 minutes and turn off.

Adjika prepared according to these recipes is much tastier than store-bought. You, dear housewives, just have to choose any of the proposed cooking options and please your family and loved ones with this appetizer.