Snacks Made from Mushrooms and Vegetables

The classic national dish, kystibi with potatoes in Tatar style, consists of a whole stack of thin flatbreads stuffed with potato puree and fried onions.

When autumn comes and the fields are left with unripe tomatoes – it’s the perfect time to prepare Armenian-style green tomatoes. Cut crosswise, both the ones that have turned brown and the completely green ones, the little tomatoes are stuffed with a spicy mixture of cilantro, garlic, and hot pepper.

Georgian-style cabbage with beetroot is prepared by fermenting (souring) the ingredients. Beetroot here not only serves as a flavoring addition but also as a color regulator – the more of it there is in the jar, the richer the color the crispy, tangy-tasting cabbage will acquire.

Caucasian cuisine is famous for its pickles. In addition to the vegetables familiar to Slavic peoples, they pickle and ferment literally all plant-based products. Tursu made from green (asparagus) beans is one such dish.