Mix 1 cup of the cream, the cottage cheese, & the flour in mixing
bowl. Beat until smooth then blend in the remianing cream. This can
be done by hand, with a hand mixer, or in a blender. Set aside in
refrigerator. Mix all of the spices together and divide into 2 equal
portions. Take a large, heavy pot and place on HIGH heat for 3-4
minutes. Add the vegetables except for 2 cups of the diced potatos.
and 1 of the spice portions. Stir and cook over the High heat for 4-6
minutes being sure to scrape the crusts that form on the bottom of
the pot. Add the apple juice and then the apple sauce. Stir & cook
for 2-3 minutes then add the stock, the other spice portion. Cook
while stirring for 12 minutes. Remove and either rice the mixture or
puree it in a blander until it is smooth. Return to the pot, add the
2 cups of diced potatos, bring to a boil, reduce heat to Low, stir
well, cover and cook for 15 minutes. Add more stock if more liquid is
need. Blend in the cream mixture and continue to cook stirring as you
do for 3-4 minutes. ORIGIN: Dr. Myra Rostinisa, Tblisi-Goergia, circa
1995
