Composition / ingredients
Cooking method
Akhartsvi - fermented (sour) cow's, goat's or buffalo milk – the national drink of the Abkhazians. It is prepared very quickly. In whole boiled milk, slightly cooled, sourdough is added (1 teaspoon of sourdough per 1 liter of milk), closed and after 3-4 hours the drink is ready. Akhartsva is used in food as a dessert, adding honey, and diluting with water, they drink in the heat. In Abkhazian cuisine, many dishes are prepared on the basis of fermented (sour) milk. And for dairy, cereal and vegetable dishes, a sauce is made from fermented milk (Akhartsva syzbal). This culinary recipe is very simple in composition, manufacture and affordable.
Add adjika – to taste, finely chopped coriander greens and mint, crushed garlic and mix everything well in sauerkraut (sour) milk. To speed up the cooking process, use a blender. If you could not find fermented (sour) milk in the store, then you can cook it at home by adding a teaspoon of sour sour cream to a liter of whole milk (instead of sourdough).
Calorie content of products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Adjika - 59 kcal/100g
