Aspiki or muzhuzhi

First of all I want to stress that this dish is coming from Georgia and is already counting at least 3 centuries of existence. In Russia it came from France and like everything French, 19th century Russian high society took it enthusiastically and made it its own. The basis of this dish is collagen extracted from animal bones and tissues. Hydrolyze turns it into condensing gelatin. To leave the biochemistry aside, condensation can be done with simply boiling bony meat hard. Add some aromatic ingredients to the broth and voila - you get a nice jelly including all those pleasant tastes and scents, that a delicious soup has, but in a way comfortable form for eating.

Sea bass with bladdernut and spinach

I love seafood, especially from the Black Sea, but unfortunately, no one catches them. Speaking no one, I mean Georgians, since the Turks have been caught sea bass and bream for a long time. And so, the Turks caught sea bass, sent to Georgia, we bought it and prepared our meal.