Satsebeli at home: 5 step-by-step photo recipes

Satsebeli sauce has been prepared since ancient times in the glorious country of Georgia. We, of course, have our own options for preparing it, but the main ingredients always remain the same. Satsebeli sauce is suitable for both meat and fish dishes; in Georgia it is generally served with everything. You can make a small portion and store the jar in the refrigerator. But it’s better to prepare a lot at once and store them under metal lids. Then the delicious seasoning will be in your home all year round. The average calorie content is 69 kcal per 100 g of product.

Satsebeli in Georgian for the winter - photo recipe

This recipe uses tomatoes and bell peppers as the base. You need to take only well-ripe and fairly fleshy vegetables. For those who like it spicy, you can add more hot pepper.

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5 ratings, average: 4.80 out of 5)
Cooking time: 50 minutes

Quantity: 2 servings

Classic recipe

There are many variants of the sauce - with different spices, with additional ingredients, with different cooking technologies. But the classic Georgian recipe for satsebeli is always the same. Its taste is dominated by tomatoes and spices.

Compound:

• tomato sauce – 250 g;
• hot red pepper – 1 pc.;
• cilantro (hereinafter – fresh herbs) – from 100 to 120 g;
• garlic – 10 cloves;
• hops-suneli - from 50 to 60 g;
• vinegar (hereinafter – 9%) – 15 g;
• water – 200 ml;
• black pepper (ground) – from 5 to 8 g;
• salt – 4 g;
• sugar – from 3 to 4 g.

How to cook:

1. Peel the garlic. Grind in any convenient way (knife, garlic press, etc.).
2. Finely chop the cilantro and red pepper.
3. Pour suneli hops, peppers, adjika, garlic and cilantro into a mortar. Grind until smooth.
4. Add vinegar and tomato sauce.
5. Pour in cold water and mix well.
6. Add salt and sugar.

In order not to change the classics, the recipe for satsebeli sauce should be refrigerated overnight. It should brew under a tight lid for the most intense taste.

Classic Georgian tomato satsebeli sauce

Knowing the classic recipe for any dish, you can experiment with it at your own discretion. For example, for greater freshness, add fresh mint to the composition, and basil for piquancy.

Freshly prepared satsebeli can be stored in the refrigerator for about two weeks. But usually it is eaten much faster.

Ingredients:

• tomatoes - 5 pcs.;
• garlic - 6-7 cloves;
• cilantro - 1 bunch;
• green onions - 1 bunch;
• red chili - to taste;
• red bell pepper - 2 pcs.;
• wine vinegar - 1 tbsp. l.;
• ground black pepper - to taste;
• hops-suneli - 1 tbsp. l. with a slide;
• paprika - 1 dec. l.;
• salt, sugar - to taste.

Preparation:

1. Wash the tomatoes well, make a cross-shaped cut on each and place in boiling water for 1-2 minutes, then in cold water.

2. Remove skins and seeds from the fruits and place in a blender bowl.
3. Cut the chili pepper into small pieces, after removing the seeds and jumpers, and send to the tomatoes.

4. Cut the sweet peppers into large strips, also removing the seeds and stems first.
5. Add peeled garlic and green onions (root part) to the rest of the ingredients.

6. Add suneli hops and beat.

7. Wash all the greens, dry them, chop finely. Place the remaining seasonings and vinegar in a blender and blend again.

8. Salt and sugar the almost finished mass to taste. mix carefully. put it in a jar. You can store it in the refrigerator.

9. The sauce is ready to eat.

Ingredients

The classic recipe for Satsebeli sauce consists of:

• sour fruit juice;
• walnuts;
• chicken broth;
• vinegar;
• garlic;
• Luke;
• greenery;
• spices

The sauce is low in calories, as there are 52 kcal per 100 g. To make the dressing aromatic, use cilantro, mint and saffron. For spices you will need ground red pepper and salt. If you don't have the right ingredient on hand, you can replace it.

Original product	Replacement
Fruit juice	Berry/tomato puree
Cilantro	Parsley dill
Chicken bouillon	Meat/fish broth/boiled water
Saffron	Marigolds/khmeli-suneli
Vinegar	Lemon juice
Plums	Cherry plum

Georgian sauce is good because you can change the ingredients in it to suit your taste and preferences.

In addition, the dressing is also suitable for vegetarians, since they can prepare it with water.

Step-by-step cooking process

Satsebeli sauce, the classic recipe of which not many people remember, is prepared from fresh ingredients. Only the meat broth is boiled in advance and the vinegar is infused with mint leaves. Culinary manipulations are carried out in deep dishes, where it is convenient to mix the ingredients.

Satsebeli preparation process:

1. Walnuts are ground with salt, red pepper, finely chopped cilantro, garlic and poured with mint vinegar.
2. At the next stage, finely chopped onions are added to the mixture.
3. Next, fill the contents of the container with warm broth, from which the meat is first removed.
4. At the penultimate stage, saffron is added to the liquid.
5. Finally, the sauce is seasoned with abgor (juice of unripe grapes).
6. The contents of the bowl are thoroughly mixed and put in a cool place to steep for 2-3 hours.

When preparing, it is recommended to consider what dish the dressing will be served with. If it’s for meat, then the meat broth is cooked, and if it’s for fish, then the sauce is made on fish soup. The dressing is served cold or warm, but satsebeli is not eaten hot.

Satsebeli from plums

The most convenient way to prepare the sauce is in a blender. The process takes no more than 10 minutes, taking into account the preparation of all products. If such equipment is not available, you can use another grinding option - through a meat grinder or on a grater. It will take more time, but the result will be just as amazing.

Ingredients:

• plums - 0.5 kg;
• garlic - 4 cloves;
• salt - 1/2 tsp;
• sugar - 1 tsp;
• paprika - 1 pinch;
• red hot pepper - 1/2 pod;
• cinnamon to taste.

What to do:

1. Rinse the plums well, remove the skin, remove the pits and place in a blender bowl.
2. Peel garlic, remove seeds and stems from red hot pepper, mix with plums.
3. Add salt, sugar, paprika, cinnamon and grind everything until smooth.

For a richer flavor, add purple basil to the main ingredients during cooking. This type of satsebeli is best suited to red meat (pork, beef, lamb).

Culinary recommendations and value of satsebeli

Classic Satsebeli involves the use of traditional products for the area. The base is made up of walnuts, grapes or blackberries, and apples and pomegranate juice are also added. Be sure to take garlic cloves, onions, and cilantro. The proportions of herbs and spices added determine the taste - hot, sweet or spicy.

Tomatoes are practically not used in cooking in Georgia. When preparing sauce at home, Russian housewives use tomatoes or, as an alternative, tomato paste as a base. Experienced housewives recommend using ripe, juicy tomatoes, and when choosing tomato paste, use either high-quality, thick consistency and bright, or prepare it yourself. There is no consensus on the issue of grinding the ingredients chosen for cooking. Among the recommendations in cooking you can find advice on grinding ingredients using a blender, meat grinder or a fine metal sieve. It is suggested to pass the garlic cloves through a garlic press or finely chop them with a knife. Each housewife chooses cooking equipment independently.

If Georgian satsebeli sauce is not boiled, the shelf life will be 5 days when stored in a glass container under a lid in the refrigerator. Once heat-treated and poured into sealed, sterilized jars, the sauce can be stored throughout the winter.

Satsebeli is served with meat dishes warm or cold, but in no case hot.

When choosing a ready-made sauce on the supermarket shelf, carefully study the composition of satsebel on the label. Remember: a quality product should not contain starch or artificial colors.

The presence of natural and healthy ingredients in the recipe enriches the product with useful substances such as phosphorus, iron, calcium, B vitamins and minerals. The sauce helps strengthen the immune system and normalize metabolism.

Satsebeli with nuts

The following recipe suggests preparing a particularly spicy sauce that will add a touch of variety to your everyday menu. It can be served on a festive table, guests will be delighted.

Ingredients:

• tomatoes - 400 g;
• walnuts – 200 g;
• cilantro - a small bunch;
• green basil - a small bunch;
• salt - 1 tsp. without slide;
• sugar - 1 tsp. with a slide;
• ground red pepper - 1 pinch;
• red black pepper - 1 pinch;
• marjoram - 1 pinch;
• garlic - 3 cloves.

Preparation:

1. Wash the tomatoes, put them in boiling water for 5 minutes, then in cold water for 1 minute.
2. Peel them, remove the seeds and place the pulp in the grinder bowl.
3. Peel the garlic and add whole to the tomatoes.
4. Pluck the cilantro and green basil and place the leaves in a bowl.
5. Season the mixture of vegetables and herbs with pepper, salt, sugar and marjoram.
6. Grind all ingredients thoroughly until smooth.

If you don’t have tomatoes on hand, you can replace them with fleshy, sweet plums.

Meet Simply Sauce

The word, which sounds in Russian as “satsebeli” (with the emphasis on the first syllable), is translated from Georgian as “sauce”. Yes, yes, you understood everything correctly: sotsebel is just a sauce, and you can prepare it not only from tomatoes, but from fruits and berries. Considering that the recipe for this liquid seasoning refers to Georgian cuisine, it cannot be spoiled by garlic, hot peppers, grapes, pomegranates, plums, cherry plums and, of course, walnuts. Cilantro, fenugreek, mint and similar seasonings would also be more than appropriate.

It is obvious that a food with such a pleasant composition has many beneficial properties. At the same time, the calorie content of the seasoning rarely exceeds 50 kcal.

Satsebeli improves appetite, promotes good absorption of food, activates metabolism and at the same time has remarkable organoleptic qualities.

The sauce is served at room temperature, sometimes a little warmer or colder, but not hot.

Satsebeli goes well with any meat and poultry dishes, but it can also be served with kharcho, solyanka, fish dishes and even pickled cheeses.

Satsebeli with pepper

This recipe produces a very original sauce with an interesting taste. Such satsebeli will make the most banal dish tastier. You can store it in the refrigerator in an airtight container for up to 2 weeks.

Ingredients:

• tomatoes - 0.5 kg;
• plums - 0.5 kg;
• walnuts - 200 g;
• grapes - 200 g;
• garlic - 5 cloves;
• sweet pepper - 3 pcs.;
• purple basil - a large bunch;
• red chili pepper - 1 pod;
• ground black - to taste;
• salt - 1 tbsp. l. without slide;
• sugar - 1 tbsp. l. with a slide.

Preparation:

1. Peel tomatoes and plums from peels, seeds and seeds.
2. Remove seeds and stems from green peppers.
3. Peel the garlic.
4. Mix prepared vegetables in a blender bowl, add spices, squeeze out grape juice.
5. Grind thoroughly until pureed.

With hot pepper

To prepare one of the variations of Georgian seasoning, you can use sweet peppers and green grapes (seedless).

Satsebeli sauce. Recipe with sweet peppers.

Preparation next.

Ingredients for satsebeli:

• tomatoes (7 kg);
• red bell pepper (1.5 kg);
• green grapes (1.5 kg);
• hot red pepper (1 pod);
• garlic (20 cloves);
• cilantro (4 bunches).

Spices:

• ground black pepper (on the tip of a knife);
• salt.

To prepare, you will need a meat grinder, a deep container and a spoon.

Cooking process:

1. Vegetables and fruits are washed and pitted. After which they are passed through a meat grinder 2-3 times.
2. The puree is poured into a saucepan and cooked, stirring, for 35-40 minutes.
3. When the mass is prepared, it is ground through a sieve and the cake is removed from the skins.
4. The sauce is poured into a saucepan and placed on the fire, where it is cooked until thickened for 50-60 minutes.
5. At the final stage, chopped garlic and herbs are added to the puree, pepper and salt.

After cooking, the satsebels are poured into prepared jars and rolled up.

From tomato paste

To make delicious satsebeli, you don’t have to use fresh tomatoes or tomato sauce. Tomato paste will also work. But since it has the consistency of a thick puree, the paste is diluted with water before adding it to satsebel.

Compound:

• tomato paste – 100 g;
• Georgian adjika – 35 g;
• cilantro – 120 g;
• garlic – 5 cloves;
• vinegar – 10 ml;
• water – 100 ml;
• ground coriander – 25 g;
• salt – 10 g;
• sugar - to taste.

Preparation:

1. Heat the water. It should be hot (but not boiling water).
2. Mix tomato paste and adjika. Add water and mix thoroughly until smooth.
3. Cool the mixture.
4. Grind garlic and cilantro. Add to the mixture along with coriander, salt and sugar.
5. Stir and refrigerate overnight.

It is better to eat satsebeli with tomato paste 10-12 hours after cooking. As the sauce sits, the ingredients will blend and the flavor will be more uniform. It will be almost impossible to determine that it is made from paste and not from fresh tomatoes.

How to properly store the workpiece

Rules for storing the workpiece
To ensure that only fresh and tasty satsebeli sauce gets to the table, you need to follow the rules for storing the workpiece. If the sauce is prepared from fresh vegetables and is not heat treated, it must be consumed within 5 days. Dressings with the addition of vinegar can be stored all winter in a cool, dark room (cellar, pantry). It is advisable to empty an open jar within a couple of weeks.

Before putting the sauce into jars, they need to be washed and sterilized to prevent fermentation and explosion of the product. It is more profitable to prepare dressing from cherry plum, dogwood and tomato in reserve, and recipes with the addition of walnuts and grapes are best made for several small portions.

Culinary secrets

We understand your impatience, but we still advise you to familiarize yourself with several rules for preparing satsebeli for winter.

1. The sauce can be made from ripe or even overripe fruits, as long as they are not rotten. Peel the tomatoes by scalding them with boiling water before pre-cleaning them. It is recommended to do the same with fruits that have rough peels. To obtain a sauce with a smooth consistency, grind it through a sieve.
2. Nuts for satsebeli can be ground using a blender or coffee grinder. If you cook a lot, it is advisable to use a meat grinder. If you don’t have kitchen appliances in your house, it doesn’t matter: Georgians used to pound nuts in a mortar, and you can do this today. You can also crush the nuts using a rolling pin.
3. Satsebeli for the winter can be prepared according to almost any recipe, just add vinegar (6%). It is taken at the rate of 20–40 ml per half-liter jar, tableware (9%) needs 1.5 times less.
4. Add the garlic and herbs to the sauce shortly before it is ready. If you add the garlic right away, it will not impart the desired spiciness to the seasoning.
5. In recipes for preparations for the winter, the weight of products is usually given in peeled and crushed form (that is, after cold processing).
6. If you are preparing satsebeli for the winter, it is not enough to wash the jars or bottles, they need to be sterilized. It doesn't matter whether you do it in the oven or steam it. The lids also need to be boiled.

Store sauce in bottles or plastic caps only in the refrigerator or cold cellar.

Under metal lids, screw or rolled with a special key, satsebeli can be stored at room temperature (with the exception of sauces prepared without heat treatment).