The country, known for its fertile fields, simply can not use all kinds of vegetable for culinary purposes. For centuries, the Georgian chef always added to a variety of meat dishes of greens and vegetables, which not only give the food a unique flavor, but also to make it really useful. The most popular vegetables in the national cuisine are:
- Beans;
- Eggplant;
- Cabbage;
- Beet;
- A tomato.
Over the years the Georgians have learned to serve vegetables in various forms and states, allowing for real taste Georgian cuisine:
- Fried;
- stewed;
- baked;
- Boiled;
- Pickled;
- Salty and so on.
Just as the Italians came up with a great variety of dishes from pasta, the Georgians are trying to constantly eat meals of beans and eggplant. Following them are pickles and conservation, which are also the hallmark of the national cuisine. To the list of the most popular include:
- Pepper;
- Tomatoes;
- Cabbage and so on.
Another feature of the traditional Georgian feast is a large amount of green used as a garnish, an important constituent element or seasonings. Use greenery is largely dictated by the seasons:
- Dill;
- Parsley;
- Mint;
- ramson;
- Basil;
- Salad and so on.
It is mandatory to always greens are usually served cucumber, radish and peppers. The result of such a reverent attitude of Georgians to the vegetables and herbs salad became Mhali generated only from vegetables. As a rule, this salad is usually charged beetroot, cabbage, onion and spinach. To create the original filling used:
- Walnut;
- Vinegar;
- Garlic;
- cilantro;
- Red pepper;
- Parsley;
- Salt (to taste).
To salad was really tasty, definitely before cooking all the ingredients necessary to subject a small heat-treated, for example, vegetables can be a bit put out, or boil.After that everything is pulverized and thoroughly mixed with the previously prepared dressing. More one easily recognizable Georgian vegetable dish is Lobio which made cooking of beans boiled with addition of various spices. Traditional dressings are made from different foods:
- Vegetable oil;
- Vinegar;
- Bow;
- Walnut;
- Egg;
- Mint;
- Bow-parey;
- Dill;
- Basil and so on.
It is important to note that the final choice of ingredients is largely dictated by the region of the country, and personal preferences cook. Each region of the country has its own features many dishes get enough unusual new flavor notes. For example, the Western regions of the country are under the influence of Turkish culinary school in many ways (corn tortillas) and East – Iran (wheat bread). Do not stop the Georgians to borrow food from other countries and regions. Despite all the diversity, Georgian cuisine has not lost its uniqueness, while remaining truly bright, memorable, tasty and useful.