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

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Southern sauce, a famous product of the Soviet food industry, was discontinued more than 30 years ago, but even today there are people who want to make it according to the original recipe.

It had a sharp sweet and sour taste and a characteristic aroma of spices and fruits included in its composition.

Southern sauce was a component of many meat, vegetable and fish dishes that could be found in Soviet cookbooks. It was served with boiled rice, fried poultry, kebabs, added to salads and vinaigrettes, hot red sauces to add a spicy taste.

Southern Sauce (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. It must be said that it is not so easy to get real Southern sauce at home. The technological map contains information from which it is clear that the product is multicomponent and is prepared on special equipment under pressure.

What you need

To prepare 1 kilogram of the finished dishyou will need the following ingredients (in grams):

• Enzymatic sauce (soy sauce prepared in the traditional way) – 102, 5.
• Enzymatic extraction (remains after separation of the liquid component) - 36, 1.
• Apple puree – 153, 5.
• Sand sugar - 153, 5.
• Tomato paste - 30, 7.
• Vegetable oil - 25, 5.
• S alted liver - 51, 1.
• Dried onion - 27, 6.
• Garlic - 15, 3.
• Mustard Powder – 11, 2.
• Raisin – 61, 3.
• Red pepper (can be black) - 0, 71.
• Allspice - 2, 6.
• Cinnamon and cloves - 1 each, 74.
• Ginger – 0, 82.
• Bay leaf - 0.51.
• Vinegar – 306, 7.
• S alt - 30, 7.
• Madeira - 7, 6.
• Cardamom – 0, 8.
• Nutmeg - 0.51.

In Soviet times, s alted liver was produced in canned form. Today you can make it yourself. The liver is cut into thin slices, sprinkled with plenty of s alt and removed for two weeks in the refrigerator. Then it is taken out and washed. Many people think that making liver sauce is only possible in industrial production. This is a matter of personal choice, so the liver can be omitted from the dish.

Apple puree can be bought ready-made or rub baked Antonov apples through a sieve.

Fermented soybeans are used as an enzymatic pressing.

Procedure of actions

1. Dried fruits soak overnight in soysauce.
2. Chop the liver and dried fruits in a blender, spices and beans in a coffee grinder.
3. Now requires heat treatment. All ingredients must be placed in a saucepan (except Madeira) and cook over medium heat for 30 minutes, stirring occasionally.
4. Remove sauce from heat, cool and add Madeira.

To get as close as possible to industrial technology, you can seal the pan with the ingredients with a dough of flour, water and s alt and place in an oven preheated to 140 degrees for an hour and a half.

It turned out almost the original South sauce. It is problematic to observe the recipe according to GOST at home. 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 Southern sauce in other ways, because the industrial recipe is too complicated for everyday use. As you know, modern housewives, in order to save time, try to choose simplified options, and a new recipe appears. Sauce "Southern", prepared at home, has lost some ingredients, and some have been replaced by others. Tomato paste or fresh tomatoes remain the same ingredient, the rest is to taste.

Recipe 1

What you need

• broth - 1 cup;
• flour - nightingale spoon;
• sour cream - half a glass;
• butter - tablespoon;
• onion - one piece;
• bay leaf and tomato paste - bytaste;
• nutmeg (or other spices) to taste.

Procedure of actions

1. Fry flour lightly in butter, pour in hot broth, put sour cream and bay leaf and cook for about 10 minutes over low heat.
2. Lightly fry the onion with tomato paste and add to the dish five minutes before the end of cooking.
3. Put nutmeg to taste (or other spices) into the finished sauce.

Recipe 2

What you need

• tomatoes and carrots - two kilograms each;
• onion - ½ kg;
• hot pepper - two pods;
• garlic - one head;
• vinegar (9%) - a quarter cup;
• sugar - half a glass;
• vegetable oil - glass;
• bay leaf - two pieces;
• s alt - tablespoon;
• nutmeg - to taste.

Procedure of actions

1. Roll all vegetables (except garlic) through a meat grinder, add s alt, sugar, vinegar, vegetable oil, cook, stirring, over low heat for about an hour and a half.
2. Crushed garlic and bay leaf put five minutes before cooking.
3. Add ground nutmeg to the finished sauce.
4. Spread into sterilized jars and roll up.

Recipe 3

What 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;
• sweet peppercorns - three pieces;
• black peppercorns - 10 pieces;
• vegetable oil - two tablespoons;
• cloves - two pieces;
• cardamom - one piece;
• apple cider vinegar - 50 ml;
• granulated sugar - four teaspoons;
• starch - teaspoon;
• ground cinnamon - pinch;
• ground nutmeg - pinch;
• fresh ginger - 10 grams.

Procedure of actions

1. Clove, cardamom and pepper finely crushed in a mortar, garlic and ginger passed through a press and finely chopped onion put 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 heat, cover and leave for 20 minutes. Stir every five minutes.
2. Peel the apple, remove the core, chop finely. Heat a 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 low heat until the apples are soft, but do not burn.
3. Beat the infused mixture of soy sauce and spices in a blender, put the apple mixture into it and beat again. If desired, all this can still be passed through a sieve so that there are no large particles.
4. At the next stage, add cognac, tomato and sugar to the mixture, put onfire, bring to a boil and cook at a low boil, stirring occasionally, for about two minutes.
5. Pour into the mixture of vinegar and starch previously diluted in cold water (three tablespoons).
6. Southern sauce is ready. It remains to put it in jars and put it in the refrigerator. It should be about 900 milliliters.

In conclusion

Southern sauce prepared according to simplified recipes, of course, is not the same. Unfortunately, it is most likely impossible to accurately reproduce the industrial product beloved by many.