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 bright representative - tkemali sauce. This sour sauce is made from cherry plum (wild plum tree) and is served with almost all kinds of meat dishes. Especially beautiful it neutralizes pork fat. This is real healthy food. Like tkemali, you can make blackberry, cranberry sauces and even sour cherry sauces, with various spices, herbs, spices, and greens added to the puree. Sour sauce is simply necessary for the digestion of heavy food, it is a pity that a lot of it cannot be eaten by those who have problems with the acidity of the stomach.
Sour sauce - food preparation
In recipes for sauces can be used a variety of products, such as tomato paste, tomatoes, lemon, pickles. Starch and fruit puree are used as a thickener. Sometimes you can stop at a simple white sauce, which squeezed lemon juice. All the ingredients can easily be bought in the store. Vegetables are shredded and passaged, then stewed over low heat and rubbed to a state of mashed potatoes. Fruits start to be ground to a puree, then stewed to a thick texture.
Sour Sauce - Best Recipes
Recipe 1: Sour sauce with pickles
If you are cooking pork, beef, manti with meat or dumplings with potatoes or liver - try to cook the sauce with cucumbers in meat broth. The recipe is quite simple, you only need to stock up pickled cucumbers.
Ingredients: meat broth (1 cup), pickled cucumbers (to taste - 2-3 pcs.), Onion, sunflower oil, flour (1 tablespoon), salt, sugar.
In a pan fry the flour in vegetable oil (about 2 tablespoons). Finely chopped onion and cucumber cubes are placed in a frying pan and add broth, sugar and salt to the rest of the ingredients. Boil the mass and let stand for a few minutes. Done!
Recipe 2: Sour sauce in meat broth
The incredibly rich sauce of tomatoes and sour fruits with spices, diluted with broth, with a savory 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 g.), Onions (1 piece), garlic (2-3 cloves), carrots (1 piece.), 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 pepper, table vinegar 1 spoon.
Method of preparation
Boil the broth, put in it chopped finely onion, green pepper, grated dill carrots, chopped tomatoes on a fine grater. Add seasoning - vinegar, spices, garlic, ground pepper. Cook for 15-20 minutes. Remove from heat and insist under the open lid for half an hour. Strain, add fruit juice. You can also use steamed dried fruit. The color of this sauce is dark brown, sour to taste. It is suitable for all fat dishes.
Recipe 3: Sour cornel sauce
For lovers of heavy meat dishes, we present another miracle of cooking: sour dogwood sauce. According to a similar recipe, blackberry, plum and even cherry seed sauces are made. Serve it with fish and poultry, to hot and cold dishes. Dogwood can be taken wild or home - the main thing is that it is ripe and lose some of its tartness.
Ingredients: fresh cornel (500 grams), garlic (2-3 large cloves), dill, coriander, ground coriander, black pepper, salt.
Method of preparation
Grind black pepper right before cooking, chop the herbs in equal proportions so that the sauce is both spicy and spicy. We wash the dogwood and fill it with water in a saucepan, so that the berries are barely covered, bring to a boil. Cook under a tightly covered lid for about 15 minutes. The berries must burst. We rub them through a sieve together with broth. Puree return to the pan, and bring to a boil. Boil a minute and remove from heat. Cool, add finely chopped garlic and bring to a boil. Remove from heat and cool. We cut finely greens, add to puree and salt, pepper, sprinkle with coriander. Stir and leave to infuse in the refrigerator. This sauce is stored only in a cold place in a tightly closed jar.
Sample dishes with sour sauce
Recipe 1: Chicken in sour sauce with pineapples
The seemingly incompatible tastes of tomato puree and canned pineapple combine the sweetness and acid in a harmonious way. Real gourmets will appreciate the chicken with pineapples, which they love to cook in China.
Ingredients: chicken fillet (0, 5 kg), sweet pepper (2 pieces), canned pineapple (200 grams, but better fresh), starch (2 tablespoons), flour, tomato paste (2 spoons ), pineapple syrup, soy sauce, garlic, salt, pepper, vegetable oil.
Method of preparation
Cut the chicken fillet into pieces, pour soy sauce, leave it in the cold for pickling. Make a batter out of soy sauce - add starch and flour to juice, heat the frying pan and fry the fillet until golden brown. Take out the chicken on a plate.
For the sauce, chop and fry in a pan, add vinegar, garlic, pineapple, half a cup of juice, grated ginger root. Stew for a few more minutes. Add tomato or ketchup and starch. Boil a couple of minutes on low heat. Put chicken pieces into the sauce and keep on fire for another couple of minutes. If you like it more sharply - add the hot pepper to taste.
Recipe 2: Kharcho with tkemali sauce
The main highlight of the Kharcho soup is a special sourness, it is she who distinguishes it from the usual rice soup. Tkemali sauce, cooked on the basis of mashed potatoes made of sour plums or cherry plum, does an excellent job with this role. It is incredibly tasty, some are ready to eat it just with spoons. In addition, cook cilantro, hop-suneli and, of course, hot pepper and garlic.
Tkemali: plums (1, 5 kg), some sugar, seasonings, garlic (3-4 cloves), adjika (2 spoons), cilantro. Kharcho: meat (with or without a bone, 400 grams), onions (1-2 pieces), tomato (30 scars), tkemali sauce (100 grams), garlic, rice (200 grams), hops-suneli, ground pepper ( red and black), cilantro, vegetable oil.
Method of preparation
Sauce tkemali. A pound of plums pour boiling water and wait until they float up and crack, put them in a colander and we press, before getting mashed potatoes. Add chopped cilantro. Garlic, adjika (1 teaspoon), salt, hops-suneli and some sugar. Thick sauce diluted with several spoons of broth. Boil one minute and leave to infuse. 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 onions in the pan until golden brown, add the tomato. Black and red ground pepper, sauté over low heat for 10 minutes. Add walnuts and sauté in broth, then washed rice. Add tkemalevy sauce. Bay leaf, salt, hops-suneli, cilantro, boil for another 10 minutes. Before switching off, add minced garlic and turn it off in 2 minutes. Kharcho served with greens and sour cream.
Sour sauce - useful tips from experienced chefs
For the preparation of sour sauces sometimes take several ingredients, with each of them is the main. For example, grape and blackberry sauce. In general, all the same - an equal amount of juice from the acidic components is mixed with walnuts, herbs and spicy foods (hot pepper and garlic) and pounded in a mortar. Boil it all on low heat for 15-20 minutes. Let your guests determine what the sauce is made of — hardly anyone would guess, but everyone will agree that its taste is simply amazing.