Satsivi

4/1/2025

Prep Time: 20 minutes | Cook Time: 2 hours

Description

Satsivi is a hearty, rich soup originating from Georgia. It’s a traditional dish served mainly during the cold months, predominantly among the holidays. Made from walnuts, chicken and aromatic spices, it’s as delectable as it is unique, ideal for anyone seeking a cozy, warming dish that bursts with flavor.

Ingredients

• 1 whole chicken
• 300g of walnuts, shelled
• 3 cloves of garlic
• 1 onion
• 1 tablespoon of vinegar
• 3 cups of chicken stock
• 2 bay leaves
• 1 teaspoon of dried coriander
• 1/2 teaspoon of fenugreek
• Salt and ground black pepper, to taste

Optional Ingredients

• 1/2 teaspoon of cayenne pepper (adds a heat layer to the soup and complements the nuttiness of the walnuts)
• Fresh coriander leaves for garnish (adds a refreshingly crisp edge to balance the rich, savory flavors)
• 2 tablespoons of pomegranate molasses (intensifies the sweet-sour aspect and enriches the overall flavor profile)

Estimated Time

• Prep time: 20 minutes
• Cook time: 2 hours

Instructions

1. Clean the chicken and cut it into parts. Place it in a large pot, add water until covered, and start boiling.
2. While waiting for the chicken to cook, prepare the walnut paste. In a food processor, combine the shelled walnuts and garlic, process until you have a smooth paste.
3. In a pan, heat a touch of oil over medium heat and sauté the finely chopped onion until translucent.
4. Add the walnut-garlic paste to the onions, along with chicken stock, stirring it gently to prevent it from sticking in the pan.
5. Add vinegar, bay leaves, dried coriander, fenugreek, and season with salt and pepper. If desired, add the optional cayenne pepper. Lower the heat and let it simmer for about 15-20 minutes.
6. By this time, the chicken should be cooked. Remove from heat, let cool, and then separate the meat from bones and skin.
7. Add the chicken to the walnut sauce and let it simmer for about an hour until it gets the desired, slightly thick consistency.
8. Serve the satsivi warm, garnished with fresh coriander leaves, and if desired, drizzle a bit of optional pomegranate molasses on top.

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