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Shindis Shechamandi Kartli — Georgian Cornelian Cherry Soup

Make hot Shida Kartli cornelian cherry shechamandi with onion, garlic, mint, coriander and a light flour thickening

Georgian home recipeGeorgian dish
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A wide table scene with a bowl of tart red cornelian cherry soup on the right, with Georgian bread and fresh mint behind it.
Yield6 portions, about 1.8 kg total
Serving basisabout 300 g per bowl
DifficultyEasy; soften and sieve the fruit, then whisk in a smooth flour slurry
Dietary classificationplant-based and dairy-free; contains wheat/gluten
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The dish

About Shindis Shechamandi Kartli — Georgian Cornelian Cherry Soup

შინდის შეჩამანდი · 6 portions · about 1.8 kg · Easy · 70 minutes

Shindis Shechamandi is made with ripe cornelian cherries, the tart red fruit of Cornus mas. Georgia Travel identifies cornel and wild-sorrel soups among the best-known shechamandi of Shida Kartli. The name covers a family of regional soups rather than one fixed recipe; this version follows a documented hot, savory fruit branch with onion, flour, garlic and herbs.

The berries are simmered until soft, then rubbed through a sieve so the stones and tough pieces are removed while the tart pulp is retained. The pulp goes back into its cooking liquid with onion. A little flour, first loosened in warm broth, gives the soup body without turning it into a thick purée. Mint and coriander brighten the finish, while garlic and black pepper keep the fruit savory.

Cornelian cherries vary in size and sourness. The recipe uses a weighed purchase amount and an estimated pulp yield; add hot water if the soup becomes too concentrated, and adjust salt after the flour has cooked through. This is a practical home rendition of the Shida Kartli hot soup. A separate chilled preparation with lemon, ginger and butter is not combined here.

Cook the dish

Ingredients

შინდის შეჩამანდი · 6 portions · about 1.8 kg · Easy · 70 minutes

For 6 portions

  • 600 gripe fresh cornelian cherries, washed; expected to yield about 500 g pulp after removing stones
  • 1.2litres water
  • 180 gyellow onion (1 large or 2 small), finely chopped
  • 20 gall-purpose wheat flour (about 2 level tablespoons)
  • 6 ggarlic (2 cloves), crushed or finely grated
  • 20 gfresh mint leaves, finely chopped
  • 20 gfresh coriander leaves, finely chopped
  • 4 gfine salt, or to taste
  • 1 gfreshly ground black pepper, or to taste
Method

Method

  1. Simmer the fruit. Rinse and pick over the cornelian cherries. Put them in a saucepan with the water, bring to a boil, then simmer gently for about 15 minutes, until the skins split and the flesh is soft. Reserve all the cooking liquid.

  2. Remove the stones. Cool the fruit for about 10 minutes, or until safe to handle. Rub it through a sturdy sieve or food mill, separating stones and tough fragments while collecting the pulp. Return the pulp to the reserved liquid. Finely chop the onion and herbs while the fruit cools.

  3. Cook the onion. Bring the fruit and liquid back to a gentle simmer. Add the onion and cook for about 10 minutes, until tender. Stir occasionally and keep the heat moderate.

  4. Thicken the soup. Ladle about 150 ml of warm fruit liquid into a bowl. Whisk in the flour until smooth, then slowly stir the slurry into the pot. Simmer gently for about 15 minutes, stirring often, until the soup thickens lightly and no raw-flour taste remains.

  5. Season and finish. Stir in the crushed garlic, salt and black pepper. Remove the pot from the heat and fold in the mint and coriander. Taste; the soup should be tart and savory. Adjust the salt and loosen with hot water if needed.

  6. Serve and store. Serve hot in warm bowls. Cool leftovers promptly in shallow containers and refrigerate. Stir well while reheating; the soup thickens as it stands.

Excerpt

Excerpt

Ripe cornelian cherries give this Shida Kartli shechamandi a deep tartness, balanced by soft onion, garlic and fresh herbs. A light flour slurry gives the hot soup a gently thickened, spoonable texture.

Practical guidance

Success points

  • Choose ripe, sound cornelian cherries; their red flesh should be soft enough to sieve after simmering.
  • Save all the cooking liquid before rubbing the fruit through the sieve, then return the pulp to it.
  • Mix the flour with cooled or warm broth until smooth before adding it to the pot.
  • Simmer after adding the flour long enough to cook out its raw taste, stirring often along the base.
  • Add mint, coriander and garlic at the end so their aromas stay distinct.
Practical guidance

Practical guidance

The sieve work is easier while the berries are warm but cool enough to handle safely. Press the softened flesh through in batches and scrape the underside of the sieve so the pulp is not left behind. If using a food mill, select a plate fine enough to catch stones. The soup should coat a spoon lightly while still flowing; add hot water a little at a time if needed. Taste only after the flour has simmered, since it changes the balance and texture.

Troubleshooting

Troubleshooting

  • The fruit is hard to sieve: return it to the pot with a little of its liquid and simmer until the flesh softens further.
  • The soup has flour lumps: whisk the flour with warm cooking liquid before adding; if needed, press the finished soup through a sieve.
  • The soup is too thick: stir in hot water gradually until it is spoonable.
  • The tartness is too sharp: add water and a little more salt to balance it; avoid adding large amounts of sugar, which would change the savory style.
Nutrition per serving

Nutrition per serving (approximate)

  • Serving size: about 300 g
  • Calories: 103 kcal
  • Carbohydrate: 24 g
  • Protein: 1 g
  • Fat: less than 1 g (about 0.3 g)
  • Fibre: 1 g
  • Sodium: approximately 300 mg
Allergens and food safety

Allergens and food safety

Contains wheat/gluten. Use sound fruit and clean equipment. Refrigerate leftovers within 2 hours, or within 1 hour if the room is above 32 °C / 90 °F. Keep at 4 °C or colder and use within 3–4 days, or freeze. Reheat evenly to 74 °C / 165 °F, stirring before checking with a food thermometer.

Frequently asked questions

Frequently asked questions

Are cornelian cherries the same as sweet cherries? No. Cornelian cherries are the tart red fruit of Cornus mas, with a large stone; sweet cherries are a different fruit.

Can I use dried cornelian cherries? Regional recipes mention dried fruit, but its water absorption and sourness vary. This measured version is written for fresh fruit, so dried berries need a separately adjusted method.

Is this soup served cold? This recipe follows the hot savory Shida Kartli branch. A chilled Borjomi preparation with lemon, ginger and butter is a separate variation.

In summary

In summary

  • The result: a hot, tart and savory cornelian cherry soup with soft onion, garlic, mint and coriander.
  • The key technique: sieve the softened fruit to remove stones, return the pulp to its cooking liquid, and thicken the soup gradually.
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