A detailed step by step photo recipe for cooking Georgian cherry soup Chryanteli
Georgian cherry soup — a very unusual dish. It is prepared on the basis of cherries, to which cucumbers, onions, garlic, greens, walnuts and various spices are added. This combination of ingredients seems somewhat strange, but we assure you that the taste characteristics of this dish will exceed all your expectations! As always, Georgian cuisine never ceases to amaze us with its unusual, but very tasty recipes!
It should be noted that Georgian cherry soup Creantele is very useful. This fortified dish will be a great help in strengthening the immune system. Also due to the content of pectins in cherries This soup will help normalize digestion.. And, of course, a lot of positive emotions thanks to the wonderful taste of Mantra are guaranteed!
If you are interested in this dish, and you would like to prepare it, then we invite you to explore our simple step-by-step photo recipe, in which you can familiarize yourself with all the subtleties and nuances of making light and extremely tasty Georgian soup called “Chryantels”.
Ground black pepper
You can cook this dish at any time of the year. In summer, you can use fresh cherries, at the rest of the time — frozen. Note that the soup still tastes better with fresh berries!
So, if you take fresh cherries, be sure to rinse them and soak for five to ten minutes in salted water. Then remove the bones from the berries.
Next, send our cherries to the pot and knead them well.
Then pour berries with water (400 ml) and set the pan on a slow fire. Cook cherries for fifteen minutes.
In the meantime, let’s do some greens. It must be well washed in running water, and then finely chopped. After that, clean the onion from the husk and cut it into two parts.
Strain our cherry broth. The liquid will be sent back to the saucepan and put it on medium heat. Add onion in it. We bring all this to a boiling point and wait a couple of minutes.
* Do not cover the pan with a lid!
Now you should remove the bulb and reduce the heat. Add greens to our Georgian soup, and season with salt and pepper it. Then cover the saucepan with the lid and leave the Chryanteli in that state for about five minutes.
Meanwhile, finely chop the cucumbers (or they can be rubbed). Then in a blender, chop the walnuts to the state of crumbs.
* If you want the dish turned spicy, then you should add a pod of red pepper in it, which you will need to remove later.
Turn off the fire and pour the soup into plates. Cucumbers and walnuts should be added in portions. Also in each plate squeeze out a little garlic. Now the unusual Georgian dish is ready!