Svan salt is a recipe. A mixture of spices in Georgian cuisine. Georgian recipes

It is difficult to imagine Georgian cuisine without traditional spices, spices and sauces. It is the special seasonings that make the taste of national dishes unique. Widespread in Georgia and beyond its dry mix of spices, called Svan salt. The recipe for this seasoning, namely the exact ratio of all the ingredients, is kept secret, but it is known that it is prepared by mixing the certified salt with various spices taken in certain proportions.

Origin

The Svan salt appeared thanks to the savings that the indigenous population of Svaneti had to resort to, due to the geographic features of the area. This historical region is located in the northwest of Georgia, in the heart of the Caucasus Mountains. The difficult availability of Svan settlements became the main reason for limiting the supply of salt to the region. She had to be delivered from the sea coast literally on her hands, climbing hard on steep mountain trails.

As a result of the forced saving in salt they began to add various spices, growing on the Svan hills. So there was a delicious and fragrant mixture from Svaneti. Today it is widely spread not only in Georgia, but also outside the country, and national Georgian cuisine can not be imagined without Svan salt.

Composition and useful properties of a mixture from Svaneti

There is no single and exact recipe for the preparation of Svan salt. In each Georgian family this mixture is prepared in different ways, and the secret amount of ingredients and their volume are strictly kept secret, passing it from generation to generation. However, it is reliably known that this Georgian seasoning should contain not less than 8 ingredients.

The composition of the mixture includes:

• Salt - the usual cookery, iodized or marine (most useful).
• Уцхо-сунели - spice, obtained from the seeds of the plant blue fenugreek. The dishes, in which it is added, acquire a pleasant nutty flavor. In some recipes, uzho-suneli is mistakenly advised to replace the more accessible shamballa spice, which is extracted from hay fenugreek, has a less pleasant aroma and a bitter taste.
• Imeretian saffron is the seeds of a flowering one-year-old marigold plant, which for a long time was used as a spice and used in the recipes of folk medicine.
• Coriander in seeds.
• Dill in seeds.
• Spicy red pepper in dry form.
• Wild cumin (mountain).
• Garlic.

The Georgian seasoning from Svaneti has one big advantage: a small amount of salt in the composition. Using it instead of the usual one can be considered as an alternative option for a salt-free diet. The fragrant mixture is rich in vitamins (C, H, PP, group B) and important minerals that positively influence the work of the whole organism.

How to make traditional Svan salt?

Salt is an indispensable ingredient in any dish. However, it is considered that it is completely useless, because it detains fluid in the body, resulting in edema, etc. It is quite another matter - Svan salt, the recipe of which is proposed below.

To obtain a dry mixture, the following ingredients must be combined in certain proportions: table salt (0.5 kg), 1 glass of ukho-suneli and coriander seeds, ½ cup of dill seeds and Imeretian saffron, ¼ glass of mountain cumin, burning red pepper (1 Spoon or to taste) and 250 g fresh garlic. All the ingredients must be thoroughly rubbed in a mortar before mixing, only garlic is allowed to pass through the press. It is absolutely not recommended to use harvesters, blenders and other kitchen appliances.

Other recipes of Svan salt

According to the above recipe, a summer version of Svan salt is prepared. On sale such a seasoning will not be met, as fresh garlic is added to it. In this mixture you can also put chopped herbs and even fresh pepper.

In contrast to the summer, the winter Svan salt, the recipe of which is proposed below, Is prepared solely from dry ingredients. While mixing at home, you can add any fragrant herbs and seeds to it. It turns out not less tasty and fragrant Svan salt.

Ingredients for home mix:

• Table salt - 1 kg.
• Dry herbs for hops-suneli (need to grind in a mortar or grind on a coffee grinder). To make hops in the home, you will need: blue fenugreek, marjoram, garden savory, dried parsley, dill, basil (2 tablespoons); Seeds of celery, bay leaf, peppermint (1 tablespoon); Red hot pepper (1 tablespoon); Seeds of coriander (5 items of spoons).
• Ground fennel seeds - 1 tbsp. a spoon.
• Ground seeds of zira - 1 tbsp. a spoon.
• Garlic in granules - 1 tbsp. a spoon.

All the ingredients are thoroughly ground, mixed and used in place of the usual salt.

Svan salt: what is it used for?

Anyone can buy or prepare a fragrant mixture by himself. And do not find someone who does not like Svan salt. Why is this fragrant Georgian seasoning used?

Svan mix can fully replace the usual salt when cooking any dishes. It is added to soups, salads, sauces, used for marinating meat, poultry and fish, for canning, etc. Georgian recipes for dishes can not be imagined without Svan salt. This fragrant spice is much tastier and more useful than ordinary cookery.

Storage Recommendations

The shelf life of Svan salt depends on the type of mixture: the summer is an option or winter. If fresh garlic was used while preparing the seasoning, then it should be stored only in the refrigerator and no more than 14 days. Dry Svan salt, prepared according to the winter recipe, can be stored and used as a regular, unlimited amount of time.

Georgian recipes with Svan salt: Ojahuri

It is easy to prepare, but a very tasty dish of Georgian cuisine, abundantly sprinkled with Svan salt, is ideal for a warm family dinner. To make it, you need a special clay pan ketsi, in which the meat turns more juicy and soft. Meanwhile, you can do with a cast-iron frying pan with a thick bottom and walls. Svan salt, the recipe of which can be seen above, reveals the taste of the dish and fills it with an indescribable fragrance of fragrant spices.

Preparation of Ojahuri begins with marinating meat. To do this, pork loin (500 g) is cut into large pieces across the fibers, poured with Svan salt and mixed well. After that, the container with meat should be sent to the refrigerator for a minimum of 45 minutes. At this time, peel the potatoes (0.5 kg), cut each tuber into 6 parts, mix with the Svan salt and fry in vegetable oil until a ruddy crust. Do not bring the potatoes to the ready, otherwise with further cooking in ketsi it just collapses.

For a beautiful dish serving, marinated red onions. To prepare the marinade, red vinegar (50 ml) and a glass of water are used. Pour the resulting mixture of diced onions and leave it in this form for 15 minutes.

Using the cutter for the stove, fry the hot meat in a hot frying pan, 7 minutes on each side. Then shift the potatoes to the meat and fry it all together for another 8 minutes. Ojahuri with Svan salt is served directly in a frying pan. Above, the dish is served with marinated onions and greens before serving.

How much does Svan salt cost?

Today it is not easy to find real Svan salt in Russian cities. Most often, sellers prepare the mixture already in place from imported spices. To all who are just going to buy seasoning, experts recommend going to specialized stores or points of sale in the markets. It costs Svan salt at least 400 rubles per 1 kg.

To make a summer or winter version of the mixture yourself, you can buy Georgian spices separately, and then mix them in certain proportions according to the recipe. The resulting salt can be used to prepare your favorite dishes. This unique seasoning with a rich flavor will make the taste of home food even better than before.