What is the lobio?For the Georgian it - just haricot. In any its manifestation - both grains, and green pods. And only then - a dish, the most usual, daily. And for us it became festive alternative to the native menu.
“ I never ate in Russia … the real Russian cabbage soup. But show me the Russian house where do not know that such lobio “ - Vail and Genis in the book " wrote; Russian cuisine in exile “. They are right: there is no such house most likely. And, all - behind the recipe we will go to Sakartvelo`s earth …
Experts claim that the classical lobio prepares only from a special type of bean - a lobiya. It is not haricot, but a hyacinthine bean, or dolikhos - a grassy climber. In cookery its mature seeds - small, almost spherical, beige or rozovato - brown color, and unripe green pods are used.
As for numerous modern options of this dish, they are done of any haricot - both siliculose, and grain (today, generally from red). And that they were easy to be distinguished, culinary specialists thought up terms - “ green “ and “ red “ lobio. The second option is especially popular with us that is quite explainable: it is better to cook siliculose haricot during a season, and dry grain in shops is always.
East fairy tale
Siliculose haricot often call vegetable. Unlike dry it not so “ it is whimsical “ and problems with its preparation do not arise though there are also subtleties here.
The pods which are just broken from a bed do not demand preliminary soaking. And here fresh, bought in the market or in shop, right after preparation (tails are cut off, firm streaks are removed) better to wet for a couple of hours in cold water. However, you should not refuse also young juicy tinned pods (green or yellow). And from frozen - they keep all useful properties of fresh haricot, and cook much quicker.
So, green lobio. Recipes of this dish there is a set. Often he is trained with meat - generally with mutton. Cut brisket on small pieces, salt also pepper, fry in a stewpan, add the chopped onions and extinguish 10 - 15 minutes. Then put the pods cleared from a streak and cut by pieces on 4 - 5 cm, fill in with broth or the boiling water, close a cover and extinguish to softness of meat. It was necessary to fill a dish with greens of mint and parsley, pounded garlic, black pepper, to sustain half an hour that it became impregnated with aromas of greens and spices, and - it is possible to give with a small bottle of young tart wine.
In other widespread option of a green lobio instead of meat eggs are used. 1 kg of the siliculose haricot cut by pieces fill in with two glasses of the boiling water (broth) and cook under a cover on slow fire not less than an hour. For half an hour to readiness add 3 - 4 chopped bulbs to a pan. When liquid boils away, and pods will boil soft - season with salt and pepper, strew with small cut greens (parsley, a basilica, a chaber, an estragon, mint, fennel), add 150 g of melted butter and extinguish 10 more minutes. Then fill in all with 2 - 3 crude shaken-up eggs, leave 3 - 4 more minutes on fire (open ware better to put in the warmed oven), and “ egg “ the lobio is ready. Give it hot though it is possible and to cool. The dish is, of course, not vegetarian, but tasty and nourishing.
Aerobatics Having finished with
experiments with siliculose haricot, we will pass to grain. Only in Georgian cuisine several tens its grades are used. One-color and spotty, “ dot “ and “ striped “ she is the various sizes and forms. It needs various preparation time (small boils soft quicker than large) and different seasonings. For this reason for one dish it is better to take one grade always.
Dry grain haricot is presoaked in cold, it is desirable soft, water for 6 - 24 hours, changing it 1 - 2 time, then once again touch and washed out (try to soak grains in beer - the interesting result can turn out). And only after that cook in cold water: at first on strong, then - on small fire under a cover, without disturbing. In some regions of Georgia haricot is cooked together with the whole piece of smoked " ham; lory “: it not only gives it special aroma - the ham cooked and cut by pieces is used as a tasty additive.
Cook haricot long - several hours until water completely is not evaporated. If it was evaporated, and haricot is not ready yet, gradually add boiled water. Broth is merged, but not poured out - it still is useful. Grains leave integral, razvarivat in porridge or press part - “ for a sheaf “. The preference is given in Georgian cuisine to whole grains though lobios on - Imereti bring to a consistence of dense sour cream.
Now about ingredients of future dish. Enter a set (on 1 kg of haricot): 250 - 500 g of onions, 1/2 Art. of vegetable oil and approximately as much wine vinegar. From seasonings - cilantro greens (it is possible parsley), mints, a basilica (Regan), fennel, leek or a celery (choose 3 - 4 - any more it is not necessary). Will be pertinent: a chaber (not without reason he is called “ bean grass “) and a thyme, and also pounded garlic and hop - sunel. Well and salt, black and red pepper, carnation and Imereti saffron.
Ready haricot is merged, shifted in a pan together with the onions fried in oil, salted (only after full readiness - in salty water it boils soft longer), add a little broth and warmed up on small fire of 10 - 15 minutes (to receive a lobio in the form of semi-dense spicy sauce, it is possible longer). Shift mix of haricot and onions in the enameled ware and add the wine vinegar which is boiled thoroughly 2 - 3 minutes with a basil or a tarragon. If you managed to find “ tklap “ - the thin briquette which is dried up on the sun from a cherry plum residue - or a small bottle of the concentrated " tkemali; kvatsarakh “ it is possible to do also without vinegar. (In the latter case you can safely call the dish “ lobio kvatsarakhian “ - it is aerobatics …)
One more nice option - a lobio with nut gas station. Small we pound walnuts together with garlic, red pepper and salt, we part with vinegar (or kvatsarakh) and we connect to haricot. We cook 3 more minutes on slow fire, often stirring slowly, and we receive sour cream consistence sauce which in Tbilisi and vicinities is called “ to a bazha “ also use for gas station of various dishes. We pour out sauce in ready haricot and we mix a wooden spoon - it turns out “ to a bazha - stvenno “!
If you want to complicate process, then before introduction of spices it is possible to add to a lobio cheese (Imereti or suluguni). At first it is necessary to soak it in cold water, then to grate, add red pepper, a carnation or cinnamon, to part in a small amount of broth of haricot to a consistence of dense sour cream and to send to haricot. Or - tomatoes: scald them boiled water, husk and knead in mashed potatoes. Even potatoes boiled in a uniform will not spoil this dish as, however, and green peas.
It was necessary only to season “ red “ a lobio spices and to add small cut spicy greens - seasonings do its taste so various, giving it necessary sharpness. If it turned out ropish, pour in it in a little more broth of haricot and warm up, stirring slowly.
The ready dish is strewed with the thin rings of onions which are kept waiting in wine vinegar. For “ color “ it is good to add to it a handful of garnet grains. Hot it is quite edible, and looks not bad. However all - give to its thicket cold next day or display on banks, close covers and clean in the refrigerator - there it will easily hold on weeks two. If at you it turned out dense “ " porridge; it is possible to form from it large balls or short sausages, to take their couple of hours in the refrigerator and a tax, having strewed with greens.