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How to make ashryk
The peoples living in the North Caucasus - Adyghes, Kabardians and Circassians - have a common name "Adyghes". Adyge cuisine rich in dishes from dairy products, lamb, beef and poultry.
Great distribution in Adyghe recipes received red beans. This product has long been ground into flour, boiled, stewed, mashed, added to soups.
The favorite way of storing meat among the Adygs was drying and smoking, which is found in all peoples of the North Caucasus. But the original Adyghe recipe is considered to be a method of drying meat using nettles.
It is this meat that is usually used to prepare ashryk corn soup, the recipe of which has been preserved since very ancient, still pagan times. It is customary to prepare this hearty dish in the spring, as it symbolizes fertility and hope for a generous harvest.
Adygei soup Ashryk is usually boiled in boilers of large volume and treat them to all friends, relatives, neighbors. It is believed that the more people you feed with your ashryk, the more wealth will be in your house.
In our recipe, we specify the number of ingredients taking into account the Caucasian bread content, and if you want to make less corn soup ashryk, proportionally reduce their number.
The ingredients
Preparation
Miracle is the national dish of the Avars, the most numerous people of modern Dagestan. We offer to prepare miracle cakes with potatoes, onions and dill, such flatbreads perfectly replace bread, and they can be served to the first courses.
If someone thinks that the Armenian national cuisine consists only of heavy meat dishes like kebab, khash, dolma, kufta or basturma, then he is wrong. We talk about three light Armenian dishes, which are not only easy to digest, but also very useful.
Not a day goes by that fragrant Georgian khachapuri is not eaten in our house. The whole family loves this tasty, juicy and viscous tortilla with savory cheese filling.
Great distribution in Adyghe recipes received red beans. This product has long been ground into flour, boiled, stewed, mashed, added to soups.
The favorite way of storing meat among the Adygs was drying and smoking, which is found in all peoples of the North Caucasus. But the original Adyghe recipe is considered to be a method of drying meat using nettles.
It is this meat that is usually used to prepare ashryk corn soup, the recipe of which has been preserved since very ancient, still pagan times. It is customary to prepare this hearty dish in the spring, as it symbolizes fertility and hope for a generous harvest.
Adygei soup Ashryk is usually boiled in boilers of large volume and treat them to all friends, relatives, neighbors. It is believed that the more people you feed with your ashryk, the more wealth will be in your house.
In our recipe, we specify the number of ingredients taking into account the Caucasian bread content, and if you want to make less corn soup ashryk, proportionally reduce their number.
The ingredients
- 500g corn grains
- 1.5 tbsp. beans (it will be more beautiful if you take it in different colors)
- 500g dried or smoked meat
- 2 liters of milk
- 2 bulbs
- 50g sunflower oil
- salt, paprika, pepper to taste
Preparation
- Boil individually beans, corn and meat. Corn can be pre-filled with hot water, then the grains will swell and cook faster.
- When all the ingredients are boiled, mix them in one pan, pour milk, salt and put on the fire.
- Meanwhile, finely chop the onion, fry it in sunflower oil, add paprika and pepper to taste. Roasting turns out to be a bright red color and effectively stands out on the surface of the main dish.
- As soon as the milk begins to boil, add a roast to it and bring the soup to a boil.
- Don’t forget to give Caucasian soup to your friends and neighbors. Good appetite, prosperity and well-being!
Miracle is the national dish of the Avars, the most numerous people of modern Dagestan. We offer to prepare miracle cakes with potatoes, onions and dill, such flatbreads perfectly replace bread, and they can be served to the first courses.
If someone thinks that the Armenian national cuisine consists only of heavy meat dishes like kebab, khash, dolma, kufta or basturma, then he is wrong. We talk about three light Armenian dishes, which are not only easy to digest, but also very useful.
Not a day goes by that fragrant Georgian khachapuri is not eaten in our house. The whole family loves this tasty, juicy and viscous tortilla with savory cheese filling.
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