Kupati

Chef-d'oeuvre of the Western Georgian Cuisine - Kupati is the most popular sausage in Georgia. Classic Kupati is made out of meat sub-products but seriously, why can’t we stuff it with high quality meat and cheese instead of entrails? Hereby, I'm offering you a modern version of Kupati with cheese. Beef for Kupati should be fatty, while pork must be lean. Also, pay attention to the pork fat. It must be of a distinct white color. If it comes with even faint yellowish hues, it means the pig is aged and it may give the sausage an unpleasant smell. Intestines will lose their unpleasant odor if you clean them under running water for about 4 or 5 minutes. Then turn it inside out and thoroughly rub with corn flour. When done, shake off the flour down with a blunt side of the knife and throw again for few more minutes under the running water. This procedure will make sure that the intestines have no gusty smell.

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.