Sauce "Southern": a recipe, a technological map and GOST

"Yuzhny" sauce - the famous product of the Soviet food industry - was already out of production more than 30 years ago, but even today people are willing 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 his composition.

Sauce "South" was a component of many meat, vegetable and fish dishes, which could be found in cookbooks of Soviet times. It was served to boiled rice, fried poultry, shish kebabs, added to salads and vinaigrettes, hot sauces of red color to give and piquant taste.

Sauce "Southern" (GOST)

This recipe is not known to everyone, and most often the popular sauce is prepared using a simplified technology, more suitable for home conditions. I must say that it is not so easy to get a real sauce at home "South". The technological map contains information from which it is clear that the product is multicomponent and is prepared on special equipment under pressure.

What do you need

To prepare 1 kilogram of the prepared dish, the following ingredients will be needed (in grams):

• Enzymatic sauce (soy sauce, which is prepared in the traditional way) - 102.5.
• Spinning enzyme (residues after separation of the liquid component) - 36.1.
• Apple puree - 153,5.
• Sand of sugar - 153,5.
• Tomato paste - 30,7.
• Vegetable oil - 25,5.
• Salted liver - 51.1.
• Dried onions - 27,6.
• Garlic - 15.3.
• Powder of mustard - 11.2.
• Raisins - 61.3.
• Red pepper (can be black) - 0,71.
• Sweet pepper - 2,6.
• Cinnamon and cloves - 1,74.
• Ginger - 0.82.
• Bay leaf - 0.51.
• Vinegar - 306.7.
• Salt - 30.7.
• Madera - 7.6.
• Cardamon - 0.8.
• Nutmeg - 0.51.

In Soviet times, the salted liver was produced in canned form. Today you can make it yourself. The liver is cut into thin plates, poured with plenty of salt and cleaned for two weeks in the refrigerator. Then it is removed and washed. Many believe that the preparation of sauce with a liver is possible only in conditions of industrial production. This is a matter of personal choice, so the liver can not be added to the dish.

Apple mashed potatoes can be bought ready or rub through a sieve baked Anthony apples.

Soya beans are fermented as an enzymatic spin.

Procedure

1. Dried fruits for the night in soy sauce.
2. In a blender, chop the liver and dried fruits, in a coffee grinder - spices and beans.
3. Heat treatment is now required. All ingredients should be placed in a saucepan (except Madera) and cooked over medium heat for 30 minutes, stirring.
4. Remove the sauce from the fire, cool and enter Madera.

For maximum approximation to industrial technologies, it is possible to seal the pan with ingredients with a batter of flour, water and salt and place in an oven heated to 140 degrees for an hour and a half.

It turned out almost original sauce "Southern". Recipe for GOST at home to observe is problematic. However, they say that if you adhere to this technology, it turns out exactly the taste that was familiar to many Soviet people.

Can I cook at home?

Surely someone is interested in how to prepare sauce "Southern" in other ways, because the industrial recipe is too complicated for use in everyday life. As you know, modern housewives try to choose simplified options in order to save time, and a new formula appears. Sauce "Southern", cooked at home, lost some of the ingredients, and some were replaced by others. An unchanged ingredient is tomato paste or fresh tomatoes, the rest is to taste.

Recipe # 1

What do you need

• Broth - 1 glass;
• Flour - a salt spoon;
• Sour cream - half a cup;
• Butter - a tablespoon;
• Onion - one piece;
• Bay leaf and tomato paste - to taste;
• Nutmeg (or other spices) - to taste.

Procedure

1. On butter slightly fry the flour, pour the hot broth, put the sour cream and bay leaf and cook for about 10 minutes on low heat.
2. Lightly fry the onions with tomato paste and add to the dish five minutes before the end of cooking.
3. In the finished sauce put the nutmeg to taste (or other spices).

Recipe # 2

What do you need

• Tomatoes and carrots - two kilograms each;
• Onion - ½ kg;
• Pepper bitter - two pods;
• Garlic - one head;
• Vinegar (9%) - a quarter of the glass;
• Sugar - half a glass;
• Vegetable oil - glass;
• Bay leaf - two pieces;
• Salt - a tablespoon;
• Nutmeg - to taste.

Procedure

1. Scroll through the meat grinder all vegetables (except garlic), add salt, sugar, vinegar, vegetable oil, cook, stirring, on low heat for about an hour and a half.
2. Shredded garlic and bay leaf for five minutes before cooked.
3. Add the ground nutmeg to the finished sauce.
4. Expand on sterilized jars and roll up.

Recipe # 3

What do you need

• Sweet and sour apple - 1 piece;
• Soy sauce - 100 milliliters;
• Tomato paste - 150 ml;
• Juice of peach or apricot - 200 ml;
• Dry white wine - 100 ml;
• Onion - one small onion;
• Cognac - two tables. Spoons;
• Garlic - two denticles;
• Pepper fragrant peas - three pieces;
• Pepper black peas - 10 pieces;
• Vegetable oil - two tablespoons;
• Cloves - two pieces;
• Cardamom - one piece;
• Apple cider vinegar - 50 ml;
• Sugar - four teaspoons;
• Starch - a teaspoon;
• Ground cinnamon - pinch;
• Ground nutmeg - pinch;
• Fresh ginger - 10 grams.

Procedure

1. Finely carved in a mortar, cardamom and pepper, garlic and ginger, and finely chopped onions, put into an enamel pot, add cinnamon, nutmeg, wine and soy sauce. Put on the fire, bring to a boil and cook with constant stirring for about three minutes. Remove from the plate, cover and leave for 20 minutes. Mix every five minutes.
2. Apple to clean, remove the core, finely chopped. Heat the frying pan with vegetable oil, put an apple in it, add the juice and bring to a boil. Cover with a lid and keep on a low heat until the apples are soft, but avoid burning.
3. The present mixture from a soy sauce and spices to beat up in a blender, to lay out in it an apple mix and once again to shake up. If desired, all this can still be passed through a sieve, so that there are no large particles.
4. In the next step, add cognac, tomato and sugar to the mixture, put on fire, let boil and cook with a weak boil, stirring, about two minutes.
5. Pour into the mixture of vinegar and pre-diluted in cold water (three tablespoons) of starch.
6. Sauce "Southern" is ready. It remains to put it in jars and put it in the refrigerator. It should be approximately 900 milliliters.

Finally

Cooked by simplified recipes sauce "Southern", of course, is not the same. Unfortunately, it is most likely impossible to accurately reproduce the industrial product that is loved by many.