Have you ever tried Georgian cuisine? One of my favorite vegetarian Georgian dishes is Ojakhuri, a beloved Georgian comfort food made with crispy potatoes, sautéed mushrooms, and onions, often served sizzling straight from the pan.
While traditional ojakhuri is typically prepared with pork and potatoes, it is also very commonly made in a vegetarian or vegan version, using mushrooms as the main ingredient. This meatless variation is hearty, flavorful, and incredibly satisfying.
Living in South Florida, where there is a large Russian and Eastern European population, I’ve been exposed to many regional foods—including authentic Georgian food.
Georgia is a small country located in the Greater Caucasus Mountains, bordering Russia, Armenia, and Turkey. Its cuisine reflects this unique crossroads of cultures, blending bold spices, comforting ingredients, and rich, home-style flavors.
Sunny Isles Beach Area is City Like
I live in a highly populated city like beach area. The other night, while out for a walk, we literally stumbled upon a Georgian restaurant and decided to give it a try. The food was outstanding. When I ordered ojakhuri, I was offered a choice of protein—pork, beef, chicken, or mushrooms. I chose the mushroom version, and it was absolutely delicious and gluten-free appropriate too.
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| Sautéed mixture of mushrooms, onions, red pepper and seasonings |
I googled around and found that like most ethnic recipes, there are as many recipes as there are cooks. I tried to keep this recipe as close to what I ate in the restaurant as possible.
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| Potatoes are under the vegetables and I took the pic before I garnished with greens |
Ingredients:
Season the potatoes with salt, pepper, and paprika. Air-fry at 390 for 20 minutes, turning half way through. Or bake in 400 degree oven for 30 minutes. (spraying with olive oil if desired-I don't)
While potatoes are air-frying, sauté (in 1/4 cup of water or a few tablespoons of oil) mushrooms with oregano, garlic, and ground coriander for 4 minutes, stirring. Add onion and red pepper and continue to sauté for another 4-5 minutes stirring. Set aside.
Place air-fried or roasted in the oven potatoes in a pyrex or casserole dish. Top with sautéed vegetables and (chickpeas if using) and serve while piping hot.
If you like potatoes (I do) you'll love this potato type stew. I actually added some chickpeas to make it a full meal. I could have added chunks of tofu instead of the chickpeas. Either would be good and provide some substantial protein.
Video for Ojakhuri
I'm no expert, so If you want to watch a video on how to make ojakhuri, this is one that I found and watched on Youtube this ojakhuri video . I have no affiliation with the video and do not endorse it in any way.
My Notes:
Tis the season for winter squashes! Meet "kabocha squash" also known as Japanese pumpkin. Have ever tried it?
While most people are familiar with butternut squash, acorn squash, spaghetti squash, or orange pumpkin, one variety that is more unusual is kabocha squash—a sweet, flavorful squash that’s perfect winter cooking .
The ocean walk is located directly across the street from my condo. The walk itself is beautiful, filled with small surprises every day. I frequently spot all kinds of birds, iguanas, insects, squirrels, and other little creatures that bring the path alive.
Sometimes you are just in the mood for something simple, light, and soothing. This nourishing easy cabbage carrot broth will hit the spot, especially if you add some cooked rice or (gf) noodles to the pot.
It comes together quickly and has a clean, broth-like feel rich in veggies. Nothing fancy—just an easy, wholesome soup that tastes good and feels good.
There’s something almost magical about the way cabbage and carrots transform a simple pot of broth. I find that they bring a gentle sweetness and depth that makes any soup instantly comforting—
The Backstory: ( Got the backstory idea from Jeff the Chef)
The other night, I didn't have much time to make dinner, but I still wanted a warm bowl of light soup- something flavorful but not overly heavy.
As I stood in the kitchen, I remembered how my own mother used to make a simple traditional broth and add rice or noodles to it.
I didn't have her exact recipe —just the memory of how much I loved it - that was enough to inspire me to create my own. I improvised with what I had on hand, and the result was everything I was craving: light, soothing, and full of flavor. In fact, my husband couldn't get enough of it.
Simple broths like this one are perfect for chilly evenings or days when you want something warm, quick, and nourishing.
Enjoy it as a light detox-style soup, or turn it into a complete meal by adding cooked rice or (rice) noodles at the end.
Why Is Cabbage Carrot Broth A Healthy Choice?
Cabbage broth is a quiet nutritional powerhouse. Cabbage supplies vitamins C and K along with antioxidants that may support immunity and help reduce inflammation. The combination of cabbage and carrots adds gut-friendly fiber that’s gentle on digestion. The broth is naturally low-calorie yet satisfying, making it perfect for light or “reset” meals. Chickpeas contribute plant-based protein, minerals, and steady energy, and the turmeric—especially when combined with black pepper- may add an extra anti-inflammatory boost.
This broth is vegan, gluten-free, and delicious. I set it to pressure cook in the Instant Pot for only 5 minutes. It took about 30 minutes from prep to finish.
4 cups chopped cabbage
4 medium organic carrots, sliced
1/2 cup chopped organic curly parsley
1 small organic onion, chopped
1 can chickpeas, drained and rinsed
1/2 cup chopped scallion
1/2 teaspoon turmeric
1 teaspoon salt (or to taste)
Cracked pepper
Water or vegetable broth to cover the vegetables plus 3 extra cups water
Optional: cooked rice or rice noodles
Optional: fresh lime juice for serving
Add all ingredients (except rice/noodles and lime) to the Instant Pot.
Set to Pressure Cook for 5 minutes.
When done, carefully release steam according to manufacturer instructions.
Once pressure is fully released, remove the lid and stir in cooked optional rice or rice noodles if desired.
Taste and add more salt or pepper if needed.
Ladle into bowls and finish with a squeeze of lime juice.
Makes about 6 bowls.
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My Notes:
It's difficult to predict how much seasoning you will need. It will depend on how sweet your carrots are and how rich tasting a cabbage you have. You may need to add some bouillon flavoring if its too bland.
