Cranberry and lingonberry tkemali

Finely chop the onion (quarter) and sauté it in olive oil (1 tbsp) in a pan.

Add minced garlic (2 cloves) and chopped parsley stems (3-4 sprigs), continuing to sauté until the onion becomes soft.

Then add lingonberries (50 g), cranberries (50 g), ucho-suneli (a pinch), khmeli-suneli (a pinch), and a pinch of svan salt to the pan.

Thoroughly mix all the ingredients and simmer on low heat until they become completely soft. After that, strain the mixture through a fine sieve to obtain a smooth sauce.

If desired, for serving, you can use red onion and complement the dish with fresh green herbs, such as cilantro (2-3 sprigs) and parsley (3-4 sprigs).