Nettle and schiritsa sauce with nuts (Akharshl syzbal)

This interesting culinary recipe for a sauce of leaves and stems of nettle, schiritsa (otherwise – amaranth) with walnuts is served in Abkhazian cuisine with meat dishes. Thanks to the use of fresh herbs, the sauce of nettle and schiritsa with nuts (Akharshl syzbal) is an excellent source of nutrients and minerals (food with this sauce is perfect for people suffering from anemia).
Nettle and schiritsa (amaranth)carefully sort and rinse in running, cold water. Boil a little (about 10 minutes)lightly salted, we discard it on a sieve and when it cools down, we squeeze it out slightly with our hand. We put this green mass into the bowl of a blender and whisk it to a pasty state (in the original, the mass is kneaded manually in a bowl). Add adjika, crushed garlic with salt, vinegar and chopped walnuts, coriander greens. The resulting mass is diluted with two glasses of cold boiled water and whipped again and transferred to a saucepan, sprinkled with oil.