Paravani trout soup

There are few culinary cases that really surprise me and one of those are a fish culture in Georgian culinary. Even though we have the Black Sea, numerous lakes and rivers and a huge variety of seafood, somehow we only stick to no more that 4-5 species of fish. Even the fish recipes are quite a few in our reality. Considering the huge potential of the Georgian water resources and their dwellers, I'd like to encourage Georgians to prepare more fish. In order to make the inception easy I'm starting with this trout soup recipe - a light, aromatic dish, which will prepare your moods for the upcoming spring. I’ve learned this recipe from a Paravani Lake fisherman and refined a little, so let me share it with you.

Polenta and mushroom salad

I love cornmeal and I love corn, but I hate monotony. Maize is the second largest yield in the world. Approximately 823 million tons are harvested annually. There are mostly three types of corn spread in the world – yellow, white and blue. Blue and yellow corn is rare in Georgia, but we do have white corn. There are many ways of grinding it, however, we only have coarse ground “Gherghili” and cornmeal in Georgia. The texture of Polenta, “Ghomi” of Italians, is rather lighter and pleasant, as it is equally milled. Sadly Georgians do no pay much attention to it.