| The distinctive feature of Georgian cuisine is an abundance of various sauces. One and the same dish can served with various sauces, differs not only appearance, but also in taste and aroma. In Georgia the basic sauce ingredients are berry and fruit juice or pure from cherry plums, sloes, pomegranates, blackberries, barberries, tomatoes which is boiled until thick and mixed with vinegar and spices.
Another basic component for sauces is grated nuts with broth or wine vinegar. Garlic is an irreplaceable component in the majority of Georgian sauces. In Georgian cuisine the same sauces are used with meat and fish as well as vegetable dishes creating absolutely different tastes. The sauces are the reason of such a variety of dishes in Georgian cuisine. Sauces can also be served as separate dishes. In this case they are eaten with bread. |
