How to cook Tsafon at home? It is a thick sour cream with a high fatness percentage, so as not to spread, or the Macenie is mixed with burning components (pepper, garlic) to taste, and for aroma, crushed cilantro, dill, green basil or parsley. Such a mixture improves / complements meat, fish steaks and kebabs, vegetable and cereal dishes, bread pellets and pasta. In addition, the homemade chutton sauce is appropriate both in a separate sauce, as well as refueling for salads and pasty snacks.

If bitter pepper grows in the garden or room rowing, tear young pods are still green, along with leaves, lower in steep boiling water and smear a few minutes - this way reduces vegetable sharpness. Oshpariv, grind and cook the Tsakhton sauce from the leaf of bitter pepper immediately, to the nearest feast, or in large quantities, marinate with vinegar, roll into sterile banks and keep the Tsakhton for the winter along with other similar workpieces. Here you remember canned sorrel for green borscht and grape leaves for dollars.

Those who are deprived of growing peppers, but rich in a dried alternative, I advise you to pay attention to simple to incredibility and favorable in terms of application of the recipe for Sostton Sauce. One condition is forget about mayonnaise.

Cooking time: 10 minutes / number of portions: 2-3

Ingredients

• sour cream 25% 250-300 g
• garlic 1-2 tooth.
• greens1 / 2 beam
• walnuts 50 g
• spicy pepper, salt to taste

Cooking

Sequence of product bookmark - arbitrary, change the steps of the recipe at your discretion. It is important at the end to remove the sample, correctly deliver, find the balance of tenderness and sharpness. Additionally, it is possible to introduce spherical capers, thyme, pickled peaks. I repeat walnuts support the theme of Caucasian cuisine, it is appropriate to enrich, but often they are not present in the recipe of Saux Tsakhton. If you plan to add a nut note, the nuclei will crush the desired size and for maximum flavor disclosure, be sure to dry on a hot frying pan or in the oven kiln a couple of minutes.



Without nuts, they cost, but garlic and acute pepper replacement or exclusion are not subject to. We remove the husk and we press garlic teeth through the press. Also easily chop the knife, leaving more tangible fragments on the teeth. One or two large cloves wave enough.



We rinse in cold water in advance and ideally dry fresh greens on a waters / paper towel. Cut solid stems, and gentle twigs are crushed. The younger dill or another greens, the better. Adjust the dosage for yourself, do not save. On the site only dill good and prefabricated beams.



Lovers of fiery dishes can take chili pods, steady or fresh, with seeds or without, chop the knife or in a blender to small crumbs and juice formation. Allocated juice slightly paint refueling. Green - in greenish, red - in reddish, yellow - a little gild, but less than turmeric.

With peppers, we act intuitively, focusing on personal preferences. Here degrees of sharpness can be reduced to moderate and leave only the appetizing smell of pepper. Patter large marine salt crystals immediately with black pepper peas, we spite the ground red - we try. Find your own best seasoning.



We connect all the cuts and spices in one branch, add a thick and benign sour cream or other unsweetened fermented dairy product of such a consistency.



Quickly mix in a circle so that all additives are evenly distributed inside sour cream. We try, evaluate. If necessary, increase the dosage of salt, pepper or garlic. Everything!

The freshly prepared Tsakhton sauce is immediately carried to the table (as a last resort, you keep under the lid on the cover of the refrigerator), eat on the same day. We prepare the Tsakhton salad with vegetables, we feed meat (beef) in Tsakhton, breads. Bon Appetit.

The famous Tsakhton sauce, whose recipe we offer to your attention literally transforms any meat or fish dish. Most often, this sauce is used during the Caucasian feasts, and it is also known as "Tsyvzyz-Tsakhton". The website of festive recipes website analyzed a few best ways to prepare Tsafon, today we will gladly share with our readers the best of recipes.

Delicious Ossetian Cuisine Sauce

The highlight of this sauce is that it is amazingly tasty, but its taste keeps no more than a couple of days - the Tsakhton sauce can be prepared in a classic way (with garlic), but no one forbids you to make it sharper with pepper.

Another nuance - in all our recipes, the specific proportions of one or another ingredient are given. But this approach in the case of Tsakhton is not required. However, we give our traditional table so that you understand - what shopping should be made on the market or in the store.

Tsakhton Sauce Recipe:

Cooking ingredients for Tsafon

How to make the chton sauce? We start with garlic - in most cases, the cooks use a special duty, but not all do not come. Of course, if you have enough patience, you can cut garlic as much as possible and an ordinary knife. Alternatively, garlic can be launched on a shallow grain, but be careful with your fingers.

Next comes the kinse queue - it also needs to be cut as much as possible. And here it will not be superfluous to explain one nuance - unfortunately, the "typical knives of the average Russian" will never cope with such a task. You should take care of the acute qualitative knife - otherwise the greens will not be cut in the best way. You better spend a little more time on the cilantro, what is usually, but cut it as much as possible - the greens will give his juice and aroma in Marty or sour cream, which will immediately be appreciated by your guests.

In the table, we indicated the walrous walnuts, Khmeli-Sunnels are the ingredients recommended, but optional. By the way, sometimes Tsakhton recipe contains an adzhika.

Add garlic (nuts or spices - if you decide) and greens in sour cream and carefully (repeat - carefully!) Mix everything with a spoon. You can, of course, use a mixer.

The finished sauce is removed into the fridge - it must break a little.

Tsakhton sauce with bitter pepper - why not?

So, you decided to make Tsakhnthon even sharper. Well, this is also an interesting option. For such a case, we will use bitter pepper.

First, take precautions - the bitter pepper needs to be chopped into the slices only in gloves - you should touch your fingers to your face or lose your eyes, you will not provide problems for one day. Be very careful.

Dolki pepper slices put in boiling water and cook for five minutes. Then cool the pepper, chopped with a knife (as gloss as possible) and add to the sauce. Please do not be lazy to boil pepper - all those who saccled at this stage were forced to throw out the whole sauce - it turns out so sharp that no one can appreciate him. All your works will go to the trash bin. Therefore, do not be lazy - if they contacted pepper - please bring the case to the end.

Look - how the beef is preparing in Tsafon:

Tsakhton sauce, the recipe of which is given in this article, is perfect for meat and fish dishes. It can be an excellent supplement for potatoes or spaghetti. Use it for vegetable salads. In short, the Tsakhton in the culinary plan is universal! Bon Appetit!

Caucasian cuisine is distinguished by the use of a significant amount of greenery, fresh vegetables, fermented milk products, sharp seasonings and fragrant spices. These features made it popular around the world. The taste of dishes that are made in the Caucasus made of meat and beans, the sauce of Tsafon shakes well. The most famous Ossetian and Georgian recipes of this dish, each of which has its own characteristics. Georgian has a milder taste, its composition includes walnuts. Ossetian sauce is more acute, is done using a large number of bitter chill peppers or garlic. Whatever option you choose, you can be sure: you will get a fragrant liquid seasoning with a spicy taste, which will give a unique taste to familiar dishes. Certain with the preparation of sauce Tsakhton can even inexperienced culinary.

Features of cooking

A well-cooked sauce is able to transform any snack. Recipes for the preparation of popular worldwide seasonings have a different level of complexity. Tsakhton sauce refers to uncomplicated in preparing seasonings, but has a unique taste that many people like. For its preparation you need to know only a few moments.

• Fresh greens is one of the important ingredients of the Tsuhton sauce, gives it special taste and aroma. To eliminate it from the recipe or replace the dried seasoning.
• The basis of the sauce is fermented fermented products. In the original Georgian recipes, this product is most often Mazong, which resembles well the well-known kefir. To obtain a sauce with a more thick consistency, it can be replaced by a non-salary yoghurt or even low-fat sour cream. The Ossetian version of the seasoning involves the use of homemade sour cream, thick and oily. It helps to balance the taste, softening garlic or pepper.
• When preparing an Ossetian sauce with pepper, seeds from pods should be removed, since they are the most burning part.
• If you want to clean a lot of garlic or pepper, protect your hands with gloves so as not to get a burn.
• Use high-quality products for sauce. Walnuts are spoiled quickly. Before using them for cooking sauce, make sure that they do not mold.

Traditionally, Tsakhton sauce is served on meat dishes. Often in the Caucasus it is offered to Lobio from beans. Gourmet argue that seasoning also harmonizes with fish, vegetables. Some marinate in chutton sauce meat for kebab.

Georgian Tsakhton Sauce with Walnuts

• fresh kinza - 30 g;
• fresh parsley - 30 g;
• fresh dill - 30 g;
• sour cream or kefir - 0.2 l;
• the kernel of walnuts - 50 g;
• garlic - 3 teeth;
• salt, black ground pepper - to taste.

Cooking method:

• Nuts finely chop the knife. Use the blender is undesirable, as it can turn nuts into the paste, and their pieces in the sauce must be felt.
• Garlic cloves cut down as much as possible or grind with a manual press.
• Wash the greenery, let it dry. Separate leaves from stems. Stems are not needed, and the leaves should be finely chopped with a knife.
• Couple in a bowl of nuts, garlic and greens.
• Put the fermented fermented to them, mix thoroughly.
• Patch and salt to taste, stir again.

Recipe on the occasion::

The sauce has a pleasant nut-garlic taste, it turns out to be a sharp and very fragrant. Some even smear on bread or eaten with spoons, although traditionally it is used as a liquid seasoning to meat.

Ossetian Chutton Sauce with Gorky Pepper

• bitter Podpick Pepper - 100 g;
• fresh greens - 100 g;
• sour cream - 0.25 l;
• salt to taste.

Cooking method:

• Greens, wash and having survived, finely chop.
• Pepper Wash, cut. Remove seeds and refill.
• Lower the pepper for 3 minutes to boiling water.
• Cool down. Grind the blender or skip through the meat grinder. If you want the pieces of pepper felt in the sauce, it can be finely cut in a knife, but it will take more time.
• Sour cream mix with pepper and greens before receiving a homogeneous mass.
• Satisfy the sauce and stir again.

Ossetian sauce is made on the basis of sour cream, it has a thick consistency. It is not recommended to replace it with liquid milk food. For the preparation of sauce allowed the use of pickled pepper. It is not required to blanch it.

All culinary worlds converge in the opinion that almost any second dish makes special, tasty and memorable sauce. Their invented great set: to meat, to fish, to a bird. There are spicy, eat sour-sweet - for every taste and preference. But if you like sharp, you must try the Tsakhton sauce. The recipe it belongs to both in Georgia and Ossetia. There are several options for several, and every hostess considers it right exactly. So if you are prone to culinary creativity, choose any Tsakhton - the cooking recipe will become basic, and you will add it to your liking and get a unique sauce that can be your business card.

Separately, we note that Caucasian "escort" to the meat is traditionally done sharp. However, there are some versions of Tsafon, which can be called spicy. And if your stomach does not take sharp, you can stay on a softer version. And one more thing: according to the rules, refueling the sauce Tsakhton recipe requires Maconi, a rhat, for the extreme case - sheard. But the sour taste is not all like everyone, so in the recipes instead of these liquids, the sour cream is specified.

Primary base

All products are taken on the eyes: the sauce must fit your appearance about taste. Spicy pepper shakes as much as possible. If you love very burning sauces, leave the seeds. Only so that they do not fall into the tooth, scroll them into the mortar. Garlic is cleaned and pushed through the press. Greens are taken more, in the original it must be kinza, but if it is too pronounced for you, take a parsley. A bundle shakes, all billets are connected and fill with sour cream. Already a ready-made Tsakhton recipe recommends that the Utso-Sunnels and Salt are soldered, to wash it well and leave a quarter of an hour in warmth for saturation with aromas.

Some people cost only dry spices and sour cream, calling Tsakhton sauce. In our opinion, it is not very correct: in the sauce must be present at least greens.

Tsakhton in Georgian

The main difference from the Ossetian version is the presence in the sauce of nuts. In some versions, even bitter pepper is absent, so such a Tsathon is also suitable for both yazuvenes. Nuts and garlic are taken in equal proportions, spicy greens - in double quantities. All this is passed through a blender until uniformity and diluted with sour cream to the desired consistency. From the spices in Tsakhton, the recipe advises putting the cumin, salt and coriander, but does not forbid to drink sauce and other suitable, in your opinion, seasonings. If you are not a molt into a lot of burning peppers, you can add a little bit of sharpness with ground. Here more harmoniously fit red.

Another version

Not everyone loves to mess with fresh bitter pepper - the hands after it pinch for a long time, there are irritations, if the skin is tender. However, this is not a reason to abandon the idea to prepare Tsakhton. The recipe set out below will help you avoid trouble and to enjoy Caucasian sauce. Go to the market and buy "grandmothers" salty burning peppers. Just before paying money, try the products (if allowed): Sometimes such peppers appear a shaded taste, and we do not need it.

Marinated peppers are either born or skipped through a meat grinder / blender / food processor. If you like particularly sharp sauces, you may not even clean the seeds, only cut tails. This also crumble (or chalk) a large number of fresh greens, streams sour cream - and after 15 minutes it is possible to water the meat. Or just smear on bread.

Tsakhton: Recipe for Winter

If you like the sauce, you can prepare it and during cold times. There are two options: either to pick up peppers, or make out of the fresh foundation, which is called Tsyvze-Tsakhton or Chimsos. For her, young pods are taken very burning pepper - that in the ripe form is red. You must find them green, preferably - with leaves. The stalks are not needed here. Pacifics with leaves blanched no longer than one minute. Then they are well pressed until the water stops, fold into the saucepan, where fresh cold water is poured. Peppers are filled with five minutes, are washed again, pressed (this time it is not very careful) and salting. The billet is very tightly folded into the jar with a screw cap and put in the refrigerator. At the right moment, the Tsyvze-Tsakhton is filled with sour cream, where the greenery and the heated seasonings are added.

Refinements finally

Ready sauce, that is, already with added sour cream, you need to eat immediately. Maximum - the next day. If it is stored longer, it becomes less tasty and fragrant. By the way, it is still very tasty soak meat. The kebab after such a marination is obtained particularly gentle and fragrant. Only breed the Tsakhton for marinade is better than a tan or spoken - then the meat will be ready for cooking faster. Acquire for Caucasian Culinary Traditions - Gourmet Recommend!

Tsakhton sauce is a very tasty Ossetian sauce, which is usually prepared on the basis of ferocular products. Tsakhton sauce is one of the most popular sauces in the Caucasian cuisine. But, as it often happens, in different nations, the recipe for sauce may differ, and very much. In the original it is prepared on Marty. Greens in this sauce is usually cut by a special knife, which chops it very finely.

Sauce Tsafon Recipe

Ingredients:

• Sour cream 30% - 200 g
• Walnuts - 50 g
• Garlic - 2 teeth
• Salt to taste
• Pepper - to taste
• Chili pepper ground - to taste
• Khmeli-Sunneli - 0.5 ppm
• Parsley - 3 twigs

Cooking method:

1. Dill - 3 twigs
2. Nuts are crushed in a blender.
3. Greens are trying to grind, as much as possible.
4. Garlic let out through the press.
5. To the sour cream add nuts, greens, salt, pepper, acute chili pepper, hops-Sunnels, garlic.
6. Mix thoroughly. Husky sauce. We send sauce to the refrigerator at least 30 minutes.
7. Tsakhton sauce is ready!

Classic sauce "Tsakhton"

This simple recipe for Sauce Tsakhton will allow you to prepare the supplement to the meat quickly. The best sauce, as for me, is exceeded with dishes from chicken and beef. Complements, emphasizes the taste and gives pleasant sharpness even with the usual dishes. Make you and you are a variety of family dinners and dinners!

Ingredients:

• Sour cream - 400 grams
• Walnuts - 50 grams
• Garlic - 50 grams
• Greens - 100 grams (I recommend taking a cilantro and dill)
• Salt to taste
• Tsmin - to taste
• Coriander - to taste

Cooking method:

1. This sauce can be a different consistency, depending on who loves. Therefore, first with the help of a blender or kitchen combine grinding as smaller garlic, greens and nuts.
2. And now we are gradually poured sour cream and interfere until the consistency is satisfied.
3. Last but I will add salt and spices to taste, mix, cool a bit - and serve!

Tsakhton sauce

Ingredients:

• Thick sour cream or mazoni. 200 ml.
• Dill. Several twigs.
• Kinse leaves. ≈½ glasses
• Garlic. 2 teeth.
• Hot peppers. Fresh. Taste.
• Walnuts. Multiple nuclei.
• Black freshly ground pepper. Taste.
• Flakes of acute red pepper. Taste.
• Salt. Taste.

Cooking method:

1. Finely cut dill, kinse, garlic and fresh sharp pepper, peeled from seeds
2. Walnuts put in a mortar and add some salt.
3. We carry nuts with salt into the mortar. If there is no mortar, you can use a coffee grinder, a blender or any other device that will help very well chop nuts.
4. Add chopped sharp peppers to sour cream or mazoni, chopped cilantroine and dill, garlic, salt, black and red pepper to taste.
5. All mix well and add stolen walnuts.
6. Stir everything again, we try, if necessary for salt and pepper.
7. We leave the Tsakhton sauce to draw at least 1 hour so that walnuts would be powdered by moisture from the sauce.
8. Before serving on the table, mix and pour over the boat.
9. Tsakhton sauce is served in a separate dish for meat, especially boiled, bird or fish.

Ossetian sauce "Tsakhton"

Ingredients:

• Sour cream 100 g
• Garlic1-2 tooth.
• Kinza 25 g
• Red Ground Pepper 5 g
• Hvel-Sunnels 5 g

Cooking method:

1. To cook sauce, you can use a blender or (which is authentic) a stone mortar.
2. Wash and dry the greens, clean the garlic, remove seeds from acute peppers (you can, of course, take and ground).
3. If you crush the ingredients in the mortar, add salt there, if you don't need to do this in the blender.
4. Distribute or join the prepared components of the Tsakhton sauce.
5. Mix with sour cream, add khmeli- or UDSHO-Sunnel. Try on salt.

Ossetian sauce "Tsakhton"

Ingredients:

• sour cream (fat 15 or 20%) - 200 g;
• salt, black ground pepper - to taste;
• walnuts - 50 g (weight of purified nuclei);
• parsley - 1 beam;
• garlic - 1 teeth.

Cooking method:

1. Prepare the necessary ingredients. Sour cream to lay out in a suitable bowl. The percentage of fatty sour cream depends on your taste preferences. The fat will be sour cream, the sauce will be thicker.
2. Purified kernels of walnuts finely chop knife or take advantage of a blender, add nuts to sour cream.
3. Petrushka wash and dry, finely chop and add to the bowl to sour cream and nuts.
4. Clear garlic, skip through the press and add to sour cream, nuts and parsley.
5. Sauce salt and pepper in taste, mix thoroughly.
6. Ossetian sauce "Tsakhton" is ready. Send it to the refrigerator for 30 minutes so that it cooled and fill, then shift to the saouse and serve on the table as a supplement to meat or fish dishes.

Meat in Tsakhton

Tsakhton is to moderate acute fermented milk sauce to meat. There are a variety of variations of its preparation, and today we will look at one of them. We will take sour cream, supplement fresh greens, garlic and sharp pepper. And to enhance the aroma and taste, we will apply the seasoning of Khmeli-Sunnel.

Ingredients:

• beef - 400 g;
• sour cream - about 200 g;
• garlic - 2-3 teeth;
• chile pepper - ½ pod (or to taste);
• petrushka - the middle beam (about 30 g);
• khmeli-Sunneli - ½ h. spoons;
• salt to taste.

Cooking method:

1. We rinse parsley, shake moisture and finely rub the knife. We put the greens in the mortar.
2. Garlic let out through the press (garbling) and add to parsley. Chile's pepper is cut into small cubes, after reading all the seeds, we send to the mortar.
3. Intensively rub the ingredients in the pestle intensively (for the lack of a mortar, the components of the Tsakhton sauce in the blender can be chopped). Do not forget that the pepper chili is very burning, so when working with him, be careful! Immediately after the completion of cooking, be sure to rinse your hands with soap!
4. I connect with pepper and garlic greens connect with sour cream, add the seasoning of Khmeli-Sunnels. Mix the components, remove the sample, add salt to taste. If the sauce seemed not to be sharp enough, you can squeeze the clove of garlic. Tsakhton sauce is ready! Optionally, it is possible to diversify his taste with chopped walnuts.
5. Beef pour cold water, bring to a boil, remove the foam. Cook in salted water until complete readiness (about 40-60 minutes). Colding, cut the meat straw.
6. Pour beef with sauce, mix and cool on the shelf of the refrigerator for at least an hour. We distribute meat in the Tsafon in the portion tanks and, decides with a sprig of fresh greenery, serve!

Sauce to Meat "Tsakhton"

Ingredients:

• spicy pepper - to taste
• kinza or Parsley - 1 beam
• sour cream - 180-200g
• garlic - 1-2 teeth
• utso-Sunneli or Hmeli-Sunnels - 1/2-1, Ch.L.
• salt to taste.

Sauce cooking recipe:

1. To prepare sauce to the meat "Tsakhton" need ...
2. Clear and sell garlic through the press. Wash the green, dry and finely chop. Spicy pepper cut, remove seeds, the right amount of pepper is finely cut.
3. Garlic, greens, acute peppers and a pinch of a large salt in a mortar. Then add sour cream, UATO-Sunnels and salt to taste. Mix sauce carefully and serve to the table.

Georgian sauce Tsakhton

In this gastronomic dressing, a large number of garlic, acute peppers and walnuts. If you have problems with the gastrointestinal tract, you can refuse bitter pepper. To prepare GeorgianSusus, you will need:

Ingredients:

• walnuts (purified) - 50 grams;
• garlic - 2-3 teeth;
• sour cream - 200 grams;
• parsley and dill - half a beam;
• salt and black ground pepper to taste.

Cooking process:

1. Nuts finely rub or crushed in a blender. It is important that you will not get a nut Cashier, nuts must be felt in the sauce.
2. Sour cream should be put in a deep bowl so that it is convenient to wash it with other ingredients.
3. Add crushed walnuts to sour cream. Mix.
4. We remove the skin from the cloves of garlic, give or finely rub them. You can grate on fine grater.
5. We repeat garlic to sour cream and nuts. Mix again.
6. Now we will deal with greens. We wash it out, the supreme, we break the leaves and finely finely cut them. Add to other components.
7. The final stroke will be the addition of salt and pepper. Ready!

Preparing sauce, Georgian hostesses add cumin, coriander, greens into it; Pop Hmeli Sunnels, make it from a tomato. You are focusing on your own taste.

Ossetian version of sauce

In the ossetiasus, the trash can be garlic or pepper. Let's prepare both options, especially since they do not require long preparations and a large set of different products. Forsso with pepper leaves we need to take:

Ingredients:

• thick sour cream - 250 grams;
• green sharp pepper - 3-4 pieces;
• handful of pepper or greens leaves.

Cooking:

1. Pepper fruits cut in half, remove seeds and partitions.
2. In the pan we pour water, bring to a boil. Put in boiling water halves of fruits and pepper leaves. We reduce the fire slightly so that boiling water went slowly. Cook 3-4 minutes.
3. Pull the fruits and leaves from the water, press moisture, all finely rub, mix with sour cream.
4. We put in the refrigerator for 1 hour. Having cooled sauces with leaves by pepper to the table.

Neckless meat with chton sauce

Ingredients:

• seasoning hops-Sunnels (half of the h. spoons)
• lean beef (420 g)
• salt Sea fine grinding (at its discretion)
• smetana homemade thick (210 g)
• fresh kinsea greens and curly parsley (32 g)
• spicy punch pod or dried ground (at its discretion)
• garlic cloths large purified (two pieces)

Cooking:

1. First, all components are necessary to prepare in such a way that they are constantly at hand.
2. Lenten meat should be rinsed, then before fully readily boil, and it will need to be prepared for at least three hours.
3. As soon as the beef is welded completely, it is necessary to cool it, but as long as it cools, it should be chopped as glimble with a spicy greenery as smaller as possible, and the purified garlic cloves pass through the press.
4. Stay in a mortar, pull it out, as soon as it starts to produce juice, add a fresh or ground dried pepper at its discretion, as well as peeled garlic, to confuse everything again.
5. Connect all confused components with sour cream, then pour hops-sunnels, mix everything, after that the sauce can be considered ready.
6. Across the fibers of Brucks cut the cooled boiled meat, combine it with a white Ossetian sauce and mix good things, to leave one hour in the refrigeration chamber, then serve, after placing greenery sprigs.

Ossetian sauce Tsakhton

Stunning, fragrant sauce. Perfect for meat, vegetables and fish.
Abkhaz Adzhika can be replaced by Adzhika in Georgian.

Ingredients:

• sour cream - 200 g,
• parsley - 0.5 beam,
• dill - 0.5 beam,
• walnuts - 50 g,
• garlic - 2-3 teeth,
• salt to taste
• pepper black ground - to taste.

Cooking method:

1. So, purified nuts need to be finely chop. In this situation, you can use a blender. Just make sure that the nuts are not crushed to the state of the powder, they should be felt in the sauce.
2. Sour cream in a deep bowl. Add chopped walnuts to it. Take a spoon and mix well so that the nuts are evenly quenched throughout the sour cream.
3. Garlic teeth clean from husks. You can grind in different ways. First, skip through the groove.
4. Secondly, soda in a small grater, which is not very convenient, as much pulled is lost between the grain grooves.
5. Thirdly, take a sharp knife and put very finely. Choose the most convenient option for you. Grinded garlic Add to sour cream and mix well with a spoon.
6. Now take fragrant herbs, rinse well from dust, dried with a paper towel.
7. Remove the overall stems. Soft leaves Cut very little and add them to the rest of the products. Stir.

Sauce to Meat "Tsakhton"

Ingredients:

• acute pepper - to taste (you can instead of pepper put adzhik in taste),
• kinza or Parsley - Middle Bunda,
• sour cream - 180-200 g,
• garlic - 1-2 teeth,
• utso-Sunnels (or hops-Sunnels) - 0.5-1 teaspoon

Cooking method:

1. Clear and finely chop or skip through the garlic. Wash the greenery, dry and chop.
2. Acute pepper wash, dry, cut the pod and remove seeds. Cut the desired amount of pepper and cut pepper with small cubes.
3. Garlic, greens, sharp peppers and a pinch of a large salt put into a mortar. And be lost.
4. Instead of a mortar, greens with garlic and pepper can be chopped in a blender (in this case, do not add salt).
5. In a bowl, connect sour cream, crushed greens with garlic and pepper, add Utso-Sunnels (or hops-Sunnels). Mix the sauce well, salt in taste and, if necessary, add a little seasoning.

Tsakhton - Recipe for Ossetian cuisine

Ingredients:

• Marty or sour cream 500 grams.
• Kinza 2 beam.
• Garlic to taste.
• Curious walnuts at will and taste.
• Hvel-Sunnels at will and taste.

Cooking method:

1. How to make the chton sauce? We start with garlic - in most cases, the cooks use a special duty, but not all do not come.
2. Of course, if you have enough patience, you can cut garlic as much as possible and an ordinary knife. Alternatively, garlic can be launched on a shallow grain, but be careful with your fingers.
3. Next comes the kinse queue - it also needs to be cut as much as possible. And here it will not be superfluous to explain one nuance - unfortunately, the "typical knives of the average Russian" will never cope with such a task.
4. You should take care of the acute qualitative knife - otherwise the greens will not be cut in the best way. You better spend a little more time on the cilantro, what is usually, but cut it as much as possible - the greens will give his juice and aroma in Marty or sour cream, which will immediately be appreciated by your guests.
5. In the table, we indicated the walrous walnuts, Khmeli-Sunnels are the ingredients recommended, but optional. By the way, sometimes Tsakhton recipe contains an adzhika.
6. Add garlic (nuts or spices - if you decide) and greens in sour cream and carefully (repeat - carefully!) Mix everything with a spoon. You can, of course, use a mixer.
7. The finished sauce is removed into the fridge - it must break a little.

Sauce Tsakhton

Ingredients:

For a list of sauce:

• sour cream thick - 250 g

For garlic sauce:

• sour cream thick - 250 g
• garlic - 1 head small
• adzhik Red, at will

Cooking method:

1. For the pepper sauce, cut peppers in half, remove the fruits, seeds and white partitions, put in a saucepan with a weakly boiling water together with pepper leaves and cook 3-4 minutes.
2. Throw back peppers and leaves on a sieve, carefully squeeze, then chopped with a knife. Mix with sour cream, put a minimum refrigerator for 1 hour.
3. For garlic sauce, crush and clean the garlic, chop care as much as possible, mix with sour cream, if desired, adding Adzhika. Put a minimum refrigerator for 1 h or to use.

Simple sauce Tsakhton

Ingredients:

• sour cream thick - 250 g
• pepper green sharp - 2-4 pcs.
• pepper leaves or any greenery to taste - 1 handful
• sour cream thick - 250 g
• garlic - 1 head small
• adzhik Red, at will

Cooking method:

1. In the recipe of sauce, Tsakhton includes the following ingredients: sour cream, purified walnuts, fresh parsley, fresh garlic, salt and ground black pepper.
2. Purified walnuts need to grind into the crumb. If you want - with a knife or as I am in a blender.
3. My fresh parsley, we dry and finely rub.
4. Fresh garlic clean and skip through the press (rub on a small grater).
5. Put the sour cream, nuts, greens and garlic in a bowl. Solim and Pepper to taste. If you wish, add sharp red peppers (I do not put, since I don't like sharp in my family) and other spices.
6. Mix everything thoroughly - Tsakhton sauce is ready. Before serving, it is desirable to withstand it at least half an hour in the refrigerator so that the sauce is fill.
7. Delicious, fragrant and satisfy sauce of Tsakhton will be an excellent addition to meat, bird and fish.

Tsakhton Sauce (Light)

Ingredients:

• sour cream 25% 250-300 g
• garlic 1-2 tooth.
• greens1 / 2 beam
• walnuts 50 g
• spicy pepper, salt to taste

Cooking method:

1. Tsakhton sauce is classic Georgian sauce. As greens can not only be used dill, but also parsley or a mixture of different herbs.
2. A kind of sauce depends on the region where it is prepared. Classic Tsakhton sauce contains sour cream or mazoni, walnut, greens, garlic, salt, necessarily red burning pepper and black. Everything else is shades. So, walnut wash.
3. Valid walnut kernels should be wetted. After, to dry in the oven at 200 degrees before girlishing. It will take about 7 minutes. Dill cut down lonely. Preferably greens cut very finely. You can even grind in a blender. Through the press, squeeze garlic. Such 1-2 teeth.
4. Walnut cool. Grind almost in crumb. In fact, the nut can be crushed into your taste, but much more pleasant when the taste of the nut is only felt, and not the grains are stuck it between the teeth.
5. Add sour cream to the resulting crushed products. Instead of sour cream, you can take Macong or natural Greek yogurt without additives.
6. Stir everything just a spoon. Add salt and pepper. Be sure to add red ground peppers, but remember that it is sharp and use it moderately.
7. Place the sauce to the sauce and serve. From above, sauce can be decorated with chopped nut. Such a sauce can be submitted to boiled potatoes, baked sausages, lyuly - kebab, kebab, Georgian cutlets with raisins and other. Such sauce is suitable for some grades of oily river fish.

Tsakhton Cooking Recipe

Ingredients:

• sour cream 25% 250-300 g
• garlic 1-2 tooth.
• greens1 / 2 beam
• walnuts 50 g
• spicy pepper, salt to taste

Cooking method:

1. Sequence of product bookmark - arbitrary, change the steps of the recipe at your discretion. It is important at the end to remove the sample, correctly deliver, find the balance of tenderness and sharpness. Additionally, it is possible to introduce spherical capers, thyme, pickled peaks. I repeat walnuts support the theme of Caucasian cuisine, it is appropriate to enrich, but often they are not present in the recipe of Saux Tsakhton.
2. If you plan to add a nut note, the nuclei will crush the desired size and for maximum flavor disclosure, be sure to dry on a hot frying pan or in the oven kiln a couple of minutes. Read more:
3. Without nuts, they cost, but garlic and acute pepper replacement or exclusion are not subject to. We remove the husk and we press garlic teeth through the press. Also easily chop the knife, leaving more tangible fragments on the teeth. One or two large cloves wave enough
4. We rinse in cold water in advance and ideally dry fresh greens on a waters / paper towel. Cut solid stems, and gentle twigs are crushed. The younger dill or another greens, the better. Adjust the dosage for yourself, do not save. On site only dill good and prefab bunches
5. Lovers of fiery dishes can take chili pods, steady or fresh, with seeds or without, chop the knife or in a blender to small crumbs and juice formation. Allocated juice slightly paint refueling. Green - in greenish, red - in reddish, yellow - a little gild, but less than turmeric
6. With peppers, we act intuitively, focusing on personal preferences. Here degrees of sharpness can be reduced to moderate and leave only the appetizing smell of pepper. Patter large marine salt crystals immediately with black pepper peas, we spite the ground red - we try. Find your own best seasoning
7. We connect all the cuts and spices in one bang, add a thick and benign sour cream or other unsweetened fermented milk product of such a consistency
8. Quickly mix in a circle so that all additives are evenly distributed inside sour cream. We try, evaluate. If necessary, increase the dosage of salt, pepper or garlic. Everything!
9. The freshly prepared Tsakhton sauce is immediately carried to the table (as a last resort, you keep under the lid on the cover of the refrigerator), eat on the same day. We prepare the Tsakhton salad with vegetables, we feed meat (beef) in Tsakhton, breads.