Rachian bean soup

As the majority of the Rachian bean meals, it's the local ham that makes the bean soup taste so special. Rachian ham is the pride of the Georgian ham, jamon, prosciutto or salted meat and can’t stop wondering why isn’t it sold everywhere in ordinary supermarkets? This particular type of ham comes from the village Sadmeli. Now, if you wonder why have I chosen this recipe and what is so extraordinary about it? I will tell. Here is why: I’ve tried it once at Ambrolauri local diner and have instantly realized that life would be so dull without it. To cut it short, I’ve spent about 2 hours on asking and praying to the cook for its recipe and finally I got it. I want you to try it and enjoy this jewel of Ambrolauri.

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.