Soups of Georgian cuisine

Georgian cuisine it is famous for its extraordinary diversity. First courses are an integral part of every cuisine.

The main ingredients of this dish can be completely different: meat, fish, cereals, vegetable dressings. Soups are divided into filling, puree-like and transparent. Some of them are served cold, others are served hot.

In Georgia, special attention is paid to filling soups with meat, vegetables and aromatic spices. Pomegranate seeds, vinegar, nuts or traditional sauces are also added.

Artala soup

The first dish, which uses fresh beef meat, celery and onions.

Kharcho

There is an incredible variety of this Georgian traditional first course. It is based on meat, spicy spices, rice. In some recipes, beef is replaced with pork, chicken or lamb. They can also add nuts if desired. Incredible aroma and taste of spices, fresh meat, rich broth.

Bozartma

More often this soup is made from mutton. Rich broth, spices, fresh herbs create a dizzying aroma and taste. Meat here can be replaced with chicken or turkey.

Chikhirtma

Georgian first course with meat and eggs. There are many recipes and types of this soup. It depends on the region of Georgia. Exists chikhirtma with tklapi, chicken, tomatoes.

Dogwood Shechamands

Sometimes dogwood is replaced with cherry or blackthorn. This first dish has its own special cooking technology. Flour is slowly mixed into the soup, after which it is addedfragrant herbs. Shechamands are sometimes made from mushrooms or matsoni (fermented milk drink).

Bozbashi

Lamb, eggplant, bean soup with herbs and spices. The broth turns out very tasty and rich. Herbs and spices give a spicy taste and incredible aroma to the dish.

Not all dishes of Georgian cuisine contain meat. The local cuisine is rich in delicious vegetable entrees. For example, soup from beans, cold tomato soup, some chowder. Each district of Georgia has its own recipes, treats are prepared in different ways.

Georgian tomato soup

This dish is served cold with herbs. The soup has a puree-like consistency.