First of Samegrelo and Megrelian food. Samegrelo - the historical and the ethnographic Skye and territorial-administrative area of Georgia West of the country along the Black sea coast and inland to the foothills of the greater Caucasus chribt, center - Zugdidi. The Mingrelia was an Autonomous Principality and was ruled by Sovereign princes Dadiani. One of them was married to the beautiful Catherine Chavchavadze, the younger sister of Nina Griboedova-Chavchavadze. The photo is not a European medieval castle, and the Palace of Dadiani in Zugdidi, there is now a Museum and in this Museum is something to see. Megrelian cuisine is one of the gems of Georgian cuisine. It is characterized by a large number of hot sauces, here is sulguni, and Gomi is a thick corn porridge, boiled in corn-based cereals, elarji - Gomi with boiled in this sulguni and, of course, adjika, which has a myriad of types and variations. Of the wines produced in Samegrelo, the most famous "Ojaleshi" - semi-dry red wine, characterized by aromas of wild roses and bright red. Grub, which I now offer, is very popular in the whole of Georgia and, of course, deserves attention. Eat it with Gomi, dipping pieces in a thick peanut sauce, and according to an old tradition this is done by hand. Megrelian kharcho is a soup in its pure form, like other varieties of this dish. Because Georgian cuisine is the soups are very rich, different types of grub and a couple of soups and exhausted all the variety in this section. The word "soup" comes from the Georgian verb "of harsh", which means "to boil". In the old gruzinskiy cookbooks this soup is called "Harsha", and not, as we say today. Kharcho is made from beef, lamb and poultry. Megrelian kharcho soup and kharcho of poultry is prepared with nuts, others with rice. Mandatory products are tomatoes, onions, garlic and of course spices. Other vegetables in these soups are not used.

After a lengthy introduction we will start, perhaps. Meat we shall cut small slices.

Onion cut into cubes.

Tomatoes, if you take fresh, pour over boiling water, peel, cut in small pieces, you can break the blender, but I love when they are felt. Since the real summer yet, I took canned slices in its own juice.

Meat put in a pan, add a little (not even to cover pieces) of water and simmer until soft. When the water evaporated, add the oil and onion, fry together until almost completely cooked, if very dry, add a few tablespoons of water.

Meanwhile, cook the spices and nuts. All together, place in a blender, add a little salt and divide.

The resulting flavorful oily mass lay in a bowl, add 1 tbsp corn flour (to thicken corn flour can be replaced by a smaller quantity of wheat, but corn on the structure fits the nuts, therefore, it is better to put it). Mix well and set aside for now.

Sauteed meat with onions, add tomatoes, a little, somewhere a glass of water, add salt and continue to boil until the meat is quite ready. It will take no longer than 7 minutes.

Razdelyaet garlic press or pounded in a mortar. Next to the pepper used in this soup.

Nut mass can be diluted with water, watch, to avoid lumps, the density should be as liquid sour cream, and pour it into the cooked meat. Stirring, bring to a boil, add the garlic and pepper. The amount of pepper is adjustable to taste the real Megrelian kharcho should be sharp as a razor blade, but at this point I do not insist, once again, give a boil and switch off. Kharcho ready.