Cranberry and lingonberry tkemali
A source of antioxidants and vitamins, this cranberry and lingonberry sauce has a bright flavor and is perfect for improving digestion. Olive oil and garlic add healthy fats and antibacterial properties.
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).
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