Саци́ви — соус грузинской кухни. Также по названию соуса может называться готовое блюдо. Наибольшее распространение из блюд с данным соусом получила варёная домашняя птица...
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Набор зелени в сациви может быть разным, но обязательно должна присутствовать кинза. Вареные куски индейки или курицы, погруженные в соус сациви, являются одним из главных блюд на праздничных грузинских вечерах. Сациви нередко готовят с уткой и даже рыбой."},"source":{"url":"https://eda.ru/recepty/sacivi","subtitle":{"path":{"items":[{"text":"eda.ru"}],"favicon":{"index":4,"pageNumber":0,"size":"m"}}}},"url":"https://eda.ru/recepty/sacivi"}},{"pos":1,"query":"Чем отличается бажи от \u0007[сациви\u0007]?","content":{"type":"suggest_fact","answer":{"answer":"\u0007[Баже\u0007] — это соус, который по составу очень похож на \u0007[сациви\u0007], но в нем присутствует меньшее количество специй. Соус \u0007[баже\u0007] можно считать однодневным, и к тому же его не обязательно готовить на бульоне — часто тут используют просто воду. 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Каждая из них внесет свою нотку во вкус основного блюда."}]},{"content":[{"type":"text","text":"Готовя приправу для сациви по-грузински, такая подмена недопустима."}]}],"path":{"items":[{"text":"specpryanosti.ru"}]},"url":"https://specpryanosti.ru/recepty/sousy/priprava-dlya-satsivi","headline":"Приправа для сациви: состав специй соуса – основа блюда.","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://specpryanosti.ru/recepty/sousy/priprava-dlya-satsivi","subtitle":{"path":{"items":[{"text":"specpryanosti.ru"}],"favicon":{"index":8,"pageNumber":0,"size":"m"}}}}}},{"pos":3,"query":"Как переводится \u0007[сациви\u0007]?","content":{"type":"suggest_fact","answer":{"answer":"Традиционное новогоднее блюдо в Грузии - птица в ореховом соусе. Название его можно примерно перевести, как \"требующее охлаждения\" (\"циви\" на грузинском означает \"холодный\"). 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Доведите до кипения, снимите пену, посолите, положите перец горошком. Затем убавьте газ и варите 20 минут (если курица домашняя, то увеличьте время варки до 40 минут). Бульон остудите, при необходимости процедите."}]}]}]},{"value":2,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Курицу разрежьте и разложите внутренней частью вниз, посолите и поперчите. Духовку разогрейте до 220 °C. Запекайте птицу 15–20 минут до золотистой корочки. Лук мелко порежьте и потушите в масле пару минут, надавливая ложкой. Затем отделите лук от масла. Орехи прокрутите через мясорубку, добавьте все специи и перемешайте. Выдавите из ореховой смеси немного масла и отложите его."}]}]}]},{"value":3,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Залейте ореховую смесь охлажденным бульоном, добавьте лук и пробейте все блендером. Если ореховая масса получилась густая, влейте стакан холодной воды и еще раз хорошо перемешайте. Перелейте в кастрюлю, добавьте столовую ложку уксуса, доведите до кипения и варите 2–3 минуты."}]}]}]},{"value":4,"type":"list-item","items":[{"type":"paragraph","items":[{"type":"text-line","items":[{"type":"text","text":"Курицу нарежьте на кусочки, залейте соусом и перемешайте. 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