Kaukasis The Cookbook: The culinary journey through Georgia, Azerbaijan & beyond by Hercules Olia

Author:Hercules, Olia [Hercules, Olia]
Language: eng
Format: epub
Publisher: Octopus
Published: 2017-08-09T22:00:00+00:00

Ostriy

The Russian word for “spicy”, ostriy the dish seems to be a Georgian adaptation of the Russian soup called solyanka, “the salty one”. It used to be a canteen favourite during Soviet times and it clearly still is. We have seen this dish, and eaten excellent versions of it, in many colourful roadside cafés in Georgia with their gorgeously kitsch oilcloths, small dishes of chilli flakes and funky little salt and pepper shakers. Spicy, rich, salty and with tons of raw onion and coriander, it went perfectly with a cold beer and… a sore head. I really wasn’t sure which chapter to put this dish into, but on reflection it should probably have gone in Pain, Be Gone, as this is one of the best things you can eat when feeling tender after a long fun night. You could make it (omitting the fermented green tomatoes or gherkins) and freeze it, then pop a portion in the sink to thaw before you go out. The next day, simply add the fermented green tomatoes or gherkins when you reheat it and you will be healed!

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