Sauce Tsakhton has an exquisite taste, and is prepared simply - thanks to these nuances, it is very popular. Refers to Ossetian cuisine and is often used for dressing salads or just vegetables, marinating meat, fish. The basis is necessarily a fermented milk product, and if possible, it is better to use matsoni (matson) to get the same authentic taste. Ideally, the greens are chopped with a special knife to get the smallest possible crumbs.
Cilantro is needed for tsakhton, however, if it is problematic to find it, it is quite possible to replace it with parsley or dill. The taste will of course be different. Suneli hops, walnuts, and garlic are must-have attributes of the sauce, and it’s not difficult to find them.
It is difficult to say how long ago this wonderful sauce appeared, but given that yoghurt has been prepared and used for several centuries, it is fair to assume that tsakhton is also very old. Considering that each nation has its own popular fermented milk product, it is possible, in the absence of real yoghurt, to prepare a sauce based on sour cream or fatty kefir.
Sour milk sauce is primarily beneficial probiotics. Especially if you use a homemade fresh product. Walnuts are rich in zinc and copper, which are useful not only for skin, hair, nails, but also for the thyroid gland. Fresh cilantro is an excellent antiseptic, parsley is rich in potassium and other micro and macro elements, dill improves appetite. In general, all greens have a beneficial effect on the digestive system. Garlic has a positive effect on the work of the heart. We can conclude that the sauce is not only tasty, but also very healthy!