Georgia observes Independence Day on May 26 every year. The holiday celebrates the establishment of the Democratic Republic of Georgia in 1918. In the early 19th century Georgia became a part of an extensive Russian Empire. The Russian Revolution of 1917 brought a chaotic aftermath and Georgia became an independent country and declared itself the Democratic Republic on May 26, 1918. The Democratic Republic of Georgia formed a federative union with Armenia and Azerbaijan, but it didn’t exist for long time. In 1921 Georgia fell to invading Soviet Army and the country became a part of the Soviet Socialist Republic. Georgia gained its independence from Russia for the second time on April 9, 1991. Both dates, May 26 and April 9, are important for the country, but Independence Day is observed annually on May 26, since it’s considered that independence was restored on the basis of the 26 May 1918 declaration. Since 1993 April 9 is observed as Day of National Unity.
- 3 pounds lamb meat cube
- 3 tablespoons oil
- few sprigs bunch fresh tarragon
- 1 bunch fresh watercress
- 1/2 bunch fresh coriander
- 1/2 bunch fresh sorrel
- 1 bunch green onions
- 2 leeks sliced ( white part only)
- 1/2 bunch fresh flat leaf parsley
- 2 sprigs fresh mint
- 2 cup tkemali (sour plums)
- 4 cups vegetable stock
- 1 cup white dry wine
- Salt and pepper
In a food processor add all herbs, leeks and greens, pulse a few times and set aside. Brown lamb cubes with oil in a large frying pan then set aside. In a medium soup pot place 1/2 the lamb on the bottom of the pot then layer 1/2 the herbs,leeks and greens, layer 1/2 the plums, Start this process again cover with stock and bring to a boil. When boiling turn down to medium add wine, salt and pepper. Simmer uncovered for 40 minutes, when almost done add the rest of the tarragon and serve with traditional cheese bread, I like it with tumeric rice.
Chacha or Saperavi red wine -If you can’t find Saperavi wine try a Cabernet Sauvignon Gaumarjos!