Satsebeli sauce for meat

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   Satsibeli sauce is the pride of Georgian cuisine. It will be an excellent addition to various dishes that are on your table. So, let's see how to prepare Satsebeli sauce for meat. To begin, we prepare all the ingredients and lay them out on the table so that they are all at hand.

2. STEP 2

   

   First we peel the garlic, after which we chop it with a knife, pass it through a press or grate it on a fine grater. Do it in the most convenient way for you.

3. STEP 3

   

   Thoroughly wash the dill, parsley and fragrant cilantro.

4. STEP 4

   

   Dry the washed greens a little on a napkin to remove excess liquid.

5. STEP 5

   

   Finely chop the dried greens with a knife.

6. STEP 6

   

   Pour tomato sauce and Georgian adjika into a shallow bowl.

7. STEP 7

   

   Mix.

8. STEP 8

   

   Then add the greens, that is, chopped parsley, cilantro and dill.

9. STEP 9

   

   Mix everything well and add water. Don't forget to add salt to taste! Mix everything thoroughly again and serve with any food, especially lamb and other meat dishes.

10. STEP 10

    

    Bon appetit!

Comments on the recipe

Maystin

28.11.2023

5

I was attracted to the satsebeli sauce for meat. I took homemade adjika and store-bought tomato paste. Mixed in the indicated proportions. And since my adjika was not very thick, I didn’t have to add water. Next I put chopped parsley and cilantro, added a little salt and chopped the garlic on a small grater. Mixed all ingredients thoroughly. The sauce is ready! This is an unusual way of preparing sauce for me, but I will definitely add it to my collection of recipes. It turned out spicy, rich, and very tasty! Thanks for the recipe!

Lubov♀

28.11.2023

4.9

I love this sauce! It goes with almost everything - kebabs, spaghetti, scrambled eggs. But in general, I don’t add adjika to it, it’s a separate preparation for the winter, but I add red hot pepper, my recipe is like this

Daria ☼

28.11.2023

4.5

Yes, this is a healthy sauce))

bunny007

28.11.2023

4.6

I’ve tried a lot of different sauces, sour, sweet, salty, etc. I’ve cooked them all 1-2 times, but I cook this one almost every day, I mix it with a little water so that it’s not so spicy and then you can use bread instead of butter) mine gobble it up by both cheeks)!

Shura

28.11.2023

4.6

“Satsibeli” is the sound of the Caucasus in this word and of course Georgia, a beautiful and sonorous word, but it also has a taste with a touch of southern folk songs and traditions. A very tasty sauce, warm, sunny, spicy and unusually sensual, but adjika also comes here in a special way - Georgian, no matter what, but in our stores they sell something completely different, and cilantro in my area doesn’t taste the same at all, in the Caucasus everything is richer and more specific, how good it is there))) Thank you, Dasha, for the sauce, it’s very tasty!

Anahit

28.11.2023

4.7

After reading the recipe for the sauce, I didn’t even think that it turned out to be Satsebeli sauce. No, I heard this sonorous Georgian name, but did not suspect that this was satsebeli. Ask why? And because all winter and spring I do nothing but prepare this sauce as a dressing for meat and game. The most important thing here is to prepare a large amount of adjika before the season is completely over, which is what I’m doing again today. This year, thanks to recipes from Khrumka, I rolled up different types of adjika

Shura

28.11.2023

5

It turned out to be a very beautiful sauce, Anait! Apparently prepared with great desire and diligence, it glows with a good mood! Tasty!