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About Georgia

from 30 April, 1999

 

Georgian Cuisine : VegetablesCharkhlis Chogi
Vegetables
Pickles and Preserves
Meats
Poultry
Fish
Soups
Sauces
Sweets
Cheese
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Wines and Spirits

Note: This section is in update process

Charkhlis Chogi
(Beets with Cherry Sauce)

These wonderful beets are simultaneously sweet and tangy. In Georgia, Cornelian cherries are used, but our tart domestic cherries provide similar savor. Chogi is usually eaten warm or at room temperature.

Serves 2 to 3

1 pound of beet
1 medium onion, peeled and mince
1 tablespoon of butter
1/3 cup of tart dried cherries
10 tablespoons of water
2 tablespoons of minced parsley
2 tablespoons of minced cilantro or dill
1/8 teaspoon of salt

Preheat oven to 375oF (190oC).
Scrub beets but do not peel. Bake until tender, 1 to 1 1/2 hours. Meanwhile, sauté the onion in butter until soft, 10 to 15 minutes.

Simmer the cherries in water until they are very soft, about 15 minutes. Force through a sieve or food mill, adding additional water, if necessary, to make 1/4 cup of thick sauce.

When the beets are ready, peel and slice them thinly. Place in a bowl and add the cooked onion and cherry sauce. Stir in the minced herbs and salt.

 


 

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