Sour sauce - general principles and methods of preparation
Why does a person need sour sauce? The fact is that certain acids are responsible for the breakdown of fats in meat dishes. Take, for example, Georgian cuisine and its brightest representative - tkemali sauce. This sour sauce is made from cherry plum (wild plum tree), and is served with almost all types of meat dishes. It is especially good at neutralizing pork fat. This is real healthy food. Like tkemali, you can make sauces from blackberries, cranberries and even sour cherries, with mashed spices, herbs, spices, herbs. Sour sauce is simply necessary for the digestion of heavy foods, it is a pity that it is impossible to eat a lot of it for those who have problems with the acidity of the stomach.
Sour Sauce - Food Preparation
In recipes for acid sauces, a variety of products can be used, for example tomato paste, tomatoes, lemon, pickles. As a thickener, starch and fruit puree are used. Sometimes you can stop with a simple white sauce in which lemon juice is squeezed. All ingredients can be easily bought at the store. Vegetables are chopped and sautéed, then stewed over low heat and mashed. Fruits are crushed to a puree state, then stewed to a thick consistency.
Sour sauce - the best recipes
Recipe 1: Sour Cucumber Sauce
If you cook pork, beef, manti with meat or dumplings with potatoes or liver - try to prepare a sauce with cucumbers on meat broth. The recipe is quite simple, you only need to stock up on pickled cucumbers.
Ingredients: meat broth (1 cup), pickled cucumbers (to taste - 2-3 pcs.), Onions, sunflower oil, flour (1 tablespoon), salt, sugar.
In a pan, fry the flour in vegetable oil (about 2 tablespoons). Finely chopped onions and cucumbers in cubes are placed in a pan and add broth, sugar and salt to the rest of the ingredients. We boil the mass and let it stand for several minutes. Done!
Recipe 2: Sour Sauce with Meat Broth
An incredibly rich sauce of tomatoes and sour fruits with spices, diluted with broth, with a spicy taste of garlic and pepper can give a special meaning to any meat dish or side dish. If you do not have whole vegetables and fruits, you can replace them with ready-made concentrated juice.
Ingredients: broth (300 gr.), onions (1 pc.), garlic (2-3 cloves), carrots (1 pc.), green pepper, tomato (or 50-70 grams of tomato juice), sour fruits (apples, cherries, or fruit juice - 100 grams), dill, bay leaf, red and black ground pepper, 1 tablespoon vinegar.
Cooking method
We boil the broth, put onion chopped into it finely, green pepper, grated carrot dill, and tomatoes chopped on a fine grater. Add seasonings - vinegar, spices, garlic, ground pepper. Cook for 15-20 minutes. Remove from heat and insist under an open lid for half an hour. Filter, add fruit juice. You can also use stewed soaked dried fruit. The color of the sauce is dark brown, sour to taste. It goes well with all greasy dishes.
Recipe 3: Sour Dogwood Sauce
For lovers of heavy meat dishes, we present another culinary miracle: sour dogwood sauce. Sauces made of blackberries, plums, and even peeled cherries are prepared according to a similar recipe. They serve it with fish and poultry, for hot and cold dishes. Dogwood can be taken wild or domestic - the main thing is that it be ripe and lose some of its astringency.
Ingredients: fresh dogwood (500 grams), garlic (2-3 large cloves), dill, cilantro, ground coriander, black peppercorns, salt.
Cooking method
Grind black pepper right before cooking, chop the greens in equal proportions so that the sauce is both spicy and spicy. We rinse the cornel and pour it in a pan with water so that the berries are barely covered, bring to a boil. Cook under a lid tightly covered for about 15 minutes. Berries should burst. We wipe them through a sieve along with a decoction. The mashed potatoes are returned to the pan, and bring to a boil.
We boil for a minute and remove from heat. Cool, add finely chopped garlic and bring to a boil. Remove from heat and cool. Finely chop the greens, add in the puree and salt, pepper and sprinkle everything with coriander. Mix and leave to insist in the refrigerator. Such a sauce should only be stored in a cold place in a hermetically sealed jar.
Sour Sauce Dish Examples
Recipe 1: Chicken in Sour Pineapple Sauce
The incompatible, it would seem, tastes of tomato puree and canned pineapple harmoniously combine sweetness and acid. Real gourmets will appreciate the chicken with pineapples, which they love to cook in China.
Ingredients: chicken fillet (0.5 kg), sweet pepper (2 pcs.), canned pineapple (200 grams, but preferably fresh), starch (2 tablespoons), flour, tomato paste (2 tablespoons), pineapple syrup, soy sauce , garlic, salt, pepper, vegetable oil.
Cooking method
Cut the chicken into pieces, pour in soy sauce, leave in the cold for marinating. We make a batter from soy sauce - add starch and flour to the juice, fry the fillet in a heated frying pan until a golden crust forms. Take out the chicken on a plate.
For the sauce, cut and fry in a pan, add vinegar, garlic, pineapple, half a glass of juice, grated ginger root. Put out a few more minutes. Add tomato or ketchup and starch. We boil for a couple of minutes over low heat. We spread the chicken pieces in the sauce and keep it on fire for a couple more minutes. If you like more spicy - add hot peppers to taste.
Recipe 2: Kharcho with Tkemali Sauce
The main highlight of kharcho soup is a special sourness, it is she who distinguishes it from ordinary rice soup. Tkemali sauce, prepared on the basis of mashed plum from sour plums or cherry plum, perfectly copes with this role. It is incredibly tasty, some are ready to eat it simply with spoons. In addition, cook cilantro, suneli hops and, of course, hot pepper and garlic.
Ingredients:
Tkemali: plums (1, 5 kg), a little sugar, seasoning, garlic (3-4 cloves), adjika (2 tablespoons), cilantro.
Kharcho: meat (on the bone or without, 400 grams), onions (1-2 pcs.), Tomato (30 scar), tkemali sauce (100 grams), garlic, rice (200 grams), sunli hops, ground pepper ( red and black), cilantro, vegetable oil.
Cooking method
Tkemali sauce. Pour half a kilo of plums with boiling water and wait until they pop up and crack, put them in a colander and squeeze until mashed. Add chopped cilantro. Garlic, adjika (1 teaspoon), salt, suneli hops and a little sugar. Dense thick sauce with a few tablespoons of broth. Boil for one minute and leave to insist. This sauce is suitable not only for kharcho, but also for any meat dishes.
Kharcho. Cook the meat broth for about 1.5 - 2 hours. Fry the onion in a pan until golden brown, add the tomato. Black and red ground pepper, sauté on low heat for 10 minutes. Add walnuts and put the sauté in the broth, then washed rice. Add tkemale sauce. Bay leaf, salt, hops-suneli, cilantro, cook for another 10 minutes. Before turning off, add chopped garlic in 2 minutes and turn it off. Kharcho is served with herbs and sour cream.
Sour sauce - useful tips from experienced chefs
For the preparation of acidic sauces, several ingredients are sometimes taken, with each of them being the main one. For example, grape and blackberry sauce. In general, everything is the same - an equal amount of juice from acidic components is mixed with walnuts, herbs and hot foods (hot pepper and garlic) and crushed in a mortar. Boil it all over low heat for 15-20 minutes. Let your guests determine what the sauce is made of - hardly anyone will guess, but everyone will agree that his taste is simply amazing.
