Yuzhny sauce - the famous product of the Soviet food industry - has been discontinued more than 30 years ago, but today there are people who want to make it according to the original recipe.
He had a sharp sweet and sour taste and a characteristic aroma of spices and fruits that make up its composition.
Yuzhny sauce was a component of many meat, vegetable and fish dishes that could be found in Soviet-era cookbooks. It was served with boiled rice, fried bird, kebabs, added to salads and vinaigrettes, hot red sauces to give a piquant taste.
South sauce (GOST)
This recipe is not known to everyone, and most often the popular sauce is prepared according to simplified technology, more suitable for home conditions. I must say that it is not so easy to get a real South sauce at home. The routing contains information from which it is clear that the product is multi-component and is prepared using special equipment under pressure.
What do you need
To prepare 1 kilogram of the finished dish, you will need the following ingredients (in grams):
- Enzymatic sauce (soy sauce, which is prepared in the traditional way) - 102.5.
- Enzymatic extraction (residues after separation of the liquid component) - 36.1.
- Apple puree - 153.5.
- Sugar sand - 153.5.
- Tomato paste - 30.7.
- Vegetable oil - 25.5.
- Salty liver - 51.1.
- Dried onions - 27.6.
- Garlic - 15.3.
- Mustard Powder - 11.2.
- Raisins - 61.3.
- Red pepper (black can be) - 0.71.
- Allspice - 2.6.
- Cinnamon and cloves - 1.74 each.
- Ginger - 0.82.
- Bay leaf - 0.51.
- Vinegar - 306.7.
- Salt - 30.7.
- Madera - 7.6.
- Cardamom - 0.8.
- Nutmeg - 0.51.
In Soviet times, salted liver was produced in canned form. Today you can make it yourself. The liver is cut into thin slices, sprinkled with large amounts of salt and cleaned for two weeks in the refrigerator. Then it is removed and washed. Many believe that the preparation of sauce with the liver is possible only in an industrial setting. This is a matter of personal choice, so you can not add liver to the dish.
Applesauce can be bought ready-made or baked Antonov apples through a sieve.
Fermented soybeans are used as an enzymatic extraction.
Procedure
- Soak dried fruits overnight in soy sauce.
- Grind the liver and dried fruits in a blender, spices and beans in a coffee grinder.
- Heat treatment is now required. All ingredients must be placed in a saucepan (except madeira) and cook over medium heat for 30 minutes, stirring occasionally.
- Remove the sauce from the heat, cool and introduce Madeira.
To get as close as possible to industrial technology, you can seal the pan with the ingredients with dough from flour, water and salt and place in the oven, heated to 140 degrees, for an hour and a half.
The result was an almost original South sauce. Recipe according to GOST at home is problematic. However, they say that if you stick to this technology, you get exactly the taste that was familiar to many Soviet people.
Can I cook at home?
Surely someone is interested in how to prepare the sauce "South" in other ways, because the industrial recipe is too complicated for use in everyday life. As you know, in order to save time, modern housewives try to choose simplified options, and a new recipe appears. The South sauce, cooked at home, has lost some ingredients, and some have been replaced by others. The tomato paste or fresh tomatoes remains the constant component, the rest is to taste.
Recipe number 1
What do you need
- broth - 1 glass;
- flour - a teaspoon;
- sour cream - half a glass;
- butter - a tablespoon;
- onions - one piece;
- bay leaf and tomato paste - to taste;
- nutmeg (or other spices) - to taste.
Procedure
- In butter, lightly fry the flour, pour in the hot broth, put sour cream and bay leaf and cook for about 10 minutes over low heat.
- Slightly fry the onion with tomato paste and add to the dish five minutes before cooking.
- In the finished sauce put nutmeg to taste (or other spices).
Recipe number 2
What do you need
- tomatoes and carrots - two kilograms each;
- onions - ½ kg;
- bitter pepper - two pods;
- garlic - one head;
- vinegar (9%) - a quarter cup;
- sugar - half a glass;
- vegetable oil - a glass;
- bay leaf - two pieces;
- salt - a tablespoon;
- nutmeg to taste.
Procedure
- Scroll through the meat grinder all vegetables (except garlic), add salt, sugar, vinegar, vegetable oil, cook, stirring, over low heat for about an hour and a half.
- Chopped garlic and bay leaf five minutes before cooking.
- Add ground nutmeg to the prepared sauce.
- Arrange on sterilized jars and roll up.
Recipe number 3
What do you need
- sweet and sour apple - 1 piece;
- soy sauce - 100 milliliters;
- tomato paste - 150 ml;
- peach or apricot juice - 200 ml;
- dry white wine - 100 ml;
- onions - one small onion;
- cognac - two tables. spoons;
- garlic - two cloves;
- allspice peas - three pieces;
- black pepper peas - 10 pieces;
- vegetable oil - two tablespoons;
- cloves - two pieces;
- cardamom - one piece;
- apple cider vinegar - 50 ml;
- granulated sugar - four teaspoons;
- starch - a teaspoon;
- ground cinnamon - a pinch;
- ground nutmeg - a pinch;
- fresh ginger - 10 grams.
Procedure
- Finely chopped cloves, cardamom and pepper in a mortar, put garlic and ginger and finely chopped onions in an enamel bowl, add cinnamon, nutmeg, wine and soy sauce. Put on fire, bring to a boil and cook with constant stirring for about three minutes. Remove from stove, cover and leave for 20 minutes. Stir every five minutes.
- Peel the apple, remove the core, chop finely. Heat a frying pan with vegetable oil, put an apple in it, add juice and bring to a boil. Cover and keep on low heat until the apples are soft, but do not burn.
- Beat the mixture of soy sauce and spices in a blender, put the apple mixture in it and beat again. If desired, all this can still be passed through a sieve so that there are no large particles.
- At the next stage, add cognac, tomato and sugar to the mixture, put on fire, let it boil and cook at a low boil, stirring for about two minutes.
- Pour vinegar and previously diluted in cold water (three tablespoons) starch into the mixture.
- South sauce is ready. It remains to put it in cans and put it in the refrigerator. It should turn out about 900 milliliters.
Finally
The South sauce, prepared according to simplified recipes, is certainly not the same. Unfortunately, it is most likely impossible to accurately reproduce the industrial product beloved by many.