holiday.ge Georgian food

Shida Kartli tradition

Shechamandi

A family of light, tart soups from Shida Kartli, made with seasonal fruit, berries or greens.

Red plum soup in a white bowl with a pale dumpling in the centre
Representative photo: Brücke-Osteuropa · image credits

What it is

Shechamandi is an old name for a fasting soup, and Shida Kartli, around Gori, Kaspi and Khashuri, has the widest range. Cold versions use spinach, nettles, beans, beetroot leaves, tomatoes or plums in summer. Warm versions are made in winter.

Around Georgia

Cornel cherry and wild sorrel versions are the most popular. The fruit is cooked, gently thickened and finished with onion, garlic and fresh herbs, giving a tart, refreshing bowl. It is a home-cooking dish more than a restaurant staple.

At the table

In Georgianშეჭამანდი
OriginShida Kartli tradition
TypeBeans, vegetables and soups

How to order it

Ask a guesthouse host or local restaurant in Gori which shechamandi is in season.

What's in it

Fruit or greens, onion, garlic and a little flour. Usually vegan. Recipes vary, so confirm ingredients with the kitchen if you have an allergy or dietary need.

Keep eating · Beans, vegetables and soups

Spinach and walnut pkhali served on a plate
Photo: Krista · image credits
ფხალიImereti tradition

Pkhali

Finely chopped vegetables or greens mixed with walnut paste, garlic and herbs, often topped with pomegranate seeds.

Georgian bean stew in clay pots with cornbread
Photo: Georgia About / Georgian Recipes · image credits
ლობიოImereti tradition

Lobio

Georgian bean stew is served in a clay pot with cornbread and pickles. Recipes change from region to region.

Ajapsandali with eggplant, peppers and tomatoes in a white bowl
Photo: A.Savin · image credits
აჯაფსანდალიTbilisi speciality

Ajapsandali

A summer stew of eggplant, peppers, tomatoes and herbs, especially associated with Tbilisi.

All Georgian dishes