Pkhali from beet tops

Category: Cold meals and snacks
Kitchen: georgian
Pkhali from beet tops

Ingredients

Beet tops lot
Cilantro 1 bundle
Bulb onions 1 PC
Hmeli-suneli (spices for satsivi) 1 tbsp. l
Walnuts 200 g
Wine vinegar (apple, wine)
Salt 1 tsp
Hot red pepper 1/4 tsp
Garnet 1 PC

Cooking method

  • Pkhali from beet topstake the tops, rinse, put in boiling water, boil until tender, i.e. until soft, about 1.5 hours. When the tops are cooked, pour the broth into a separate container, throw the tops into a colander, let them drain and cool, squeeze well
  • Pkhali from beet topstake walnuts, garlic
  • Pkhali from beet tops
    spice
  • Pkhali from beet topsgrind walnuts in a meat grinder twice, add garlic passed through a press, add vinegar until the consistency of thick sour cream
  • Pkhali from beet topsfinely chop the tops
  • Pkhali from beet tops put in a bowl, add spices, chopped onions, cilantro and mix thoroughly
  • Pkhali from beet topsadd satsivi sauce to the beetroot mass, a little bit of botanic broth, salt, mix well
  • Pkhali from beet tops ready, let him rest
  • Pkhali from beet tops
  • Bon Appetit!

Note

We use the broth and part of the tops for botvinia Botvinha

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