Make your own free website on Tripod.com
HOME  |   About Me  |   About Georgia  |   About Library |   Georgian Resources |   Feedback  |   GuestBook  |   Search   eXTReMe tracking
This section moved to www.aboutgeorgia.ge
NAVIGATOR
General Information
Basic Data
History
Geography
Climate
Language & Script
Regions
Traditions
Songs & Music
Georgian Cuisine

Holidays
Currency
Travel Guide
Reference Book
Tbilisi - the Capital
About Tbilisi

About Georgia

Georgian Resources on the Internet


GUESTBOOK
| READ | WRITE |

Please send your
Recommendations

About Georgia

from 30 April, 1999

 

Georgian Cuisine : VegetablesSoko Arazhanit
Vegetables
Pickles and Preserves
Meats
Poultry
Fish
Soups
Sauces
Sweets
Cheese
Breads and Grains
Wines and Spirits

Note: This section is in update process

Soko Arazhanit
(Mushrooms in Cream
)

Serves 4

1 tablespoon of butter
1 pound of mushrooms, trimmed and thickly sliced
Salt
Freshly ground black pepper
1 1/2 cups of heavy cream
4 handfuls each (about 2 ounces each) parsley, and dill sprigs
5 whole black peppercorns
One 2-inch piece of cinnamon stick
2 bay leaves
3 whole cloves

Melt butter in a saucepan and toss the mushrooms in it just long enough to coat them. Season lightly with salt and pepper to taste.

Heat the cream to boiling and pour over the mushrooms.

Tie the remaining ingredients into a cheesecloth and add to the mushrooms.

Cover and simmer the mixture for 40 50 minutes, or until the liquid is absorbed. Remove the cheesecloth bag and serve.

 


 

CopyRight © 1999-2001,  by David A. Mchedlishvili
URL: http://ggdavid.tripod.com  (last update: 11 октября, 2010 )