Southern sauce. Modern version

Southern sauce

Southern Sauce was included in many dishes of Soviet cuisine. In the mid-80s, our food industry stopped producing Yuzhny sauce.

Many modern cooks are interested in what components Yuzhny sauce consisted of and how to prepare Yuzhny sauce at home, or what can replace it.

The composition of this sauce is known - it was made from the following ingredients: soy sauce, applesauce, tomato paste, salted liver, sugar, vegetable oil, wine, garlic, onion, cinnamon, cloves, ginger, nutmeg, pepper, cardamom, raisins.

But the cooking technology remains unknown to many, despite active searches.

Some time ago, a group of culinary enthusiasts (with the active participation of the author of these lines) tried to recreate the Yuzhny sauce, while all search results were tested by one very authoritative chef, who in the 70s was the chef in the kitchen of a very famous Moscow restaurant and who remembers very well the taste of this sauce.

The recipe presented below is the most successful (in our opinion) version of the recreated Yuzhny sauce.

Southern sauce. Recipe.

Compound:

sweet and sour apple – 2 pcs. (approximately 200 grams);

apricot or peach juice-nectar – 200 ml;

soy sauce – 100 ml;

dry red or white wine – 100 ml (*);

cognac – 1 tbsp. spoon (**);

onion - half a medium-sized onion;

garlic – 2 cloves;

tomato paste – 150 ml;

Sunflower oil – 2 tbsp. spoons;

black peppercorns – 10 pcs.;

allspice – 3 pcs.;

cardamom – 1 pc.;

cloves – 2 pcs.;

granulated sugar – 4 teaspoons;

dry ground ginger, ground cinnamon, ground nutmeg - one pinch each;

apple or wine vinegar (5%-6%) – 50 ml;

starch – 1 teaspoon.

(*) (**) If for some reason you do not drink alcohol, then instead of wine, take apple juice and do not add cognac (if the juice is sweet, then take 2 teaspoons of sugar). But we are absolutely sure that even those who do not drink alcohol can safely prepare this sauce with wine and cognac, since almost all the alcohol evaporates during the cooking process.

Preparation:

Finely grind black and allspice pepper, cloves and cardamom and place in a small saucepan. Add ginger, nutmeg, cinnamon, crushed garlic, finely chopped onion, pour in wine and soy sauce and bring to a boil while stirring, boil for 2-3 minutes, remove from heat, close with a lid and leave for 15-20 minutes (2- Stir 3 times). After steeping, strain through a sieve (it’s okay if small particles of spices pass through the sieve).

Peel and seed the apple, chop finely, place in a frying pan heated with vegetable oil, pour in the juice-nectar, bring to a boil, cover with a lid and cook over low heat until the apple pieces become soft (be careful not to burn).

Then rub the apples along with the juice through a sieve, transfer the resulting mass into a saucepan, add tomato paste, a mixture of wine and soy sauce, strained from spices, sugar, cognac and cook the mass at a low boil for 2-3 minutes, then add vinegar and thicken with starch , diluted in 3-4 tbsp. tablespoons of water and bring to a boil again.

Part of the sauce can be immediately poured into a small sterilized jar with a screw-on lid (approximately 200-250 ml in volume) and placed in the refrigerator for storage.

This sauce is usually used in the preparation of cold dishes and appetizers, and is also served with kebabs, fried poultry, boiled rice and added to hot sauces. The sauce has a sweet and sour taste and a subtle aroma of fruits and spices included in its composition.

If you do not want to prepare this sauce, then you can replace it with a mixture of good sweet and sour ketchup and soy sauce (for example, 100 ml of ketchup and 50 ml of soy sauce), but this is not an entirely equivalent replacement; Yuzhny sauce is much better.

To prepare Yuzhny sauce, you can use various types of dry red or white wine, for example:

Southern sauce

And according to tradition, to diversify the culinary theme a little - a cartoon from the magazine "Crocodile Library" - (issue 26/70):

Reader reviews

1. Alexander |

   Where is the salted liver?

   Answer
2. Alexander |

   And no cognac was added. Madeira.

   Answer
3. Radium |

   The salted liver was prepared according to a special recipe and the process was very long, about 20 days.

   Answer
4. Infonet |

   Dear Experts, with the liver everything is very simple:
   I cut the liver into 3…5 mm pieces, sprinkle it with plenty of coarse salt, and put it in the refrigerator for three to four days.
   I wash off the excess salt.
   I put it in an electric fruit and vegetable dryer and dry it until it breaks with a crunch.
   All. I put it in a jar with a lid in the pantry for at least a year. No microbe eats it, it’s all salt.
   I prepare the powder (for Southern or Indian sauce) by grinding pieces of liver in a mortar. Then onto a sieve. All hard blood and other vessels will remain in the sieve in the form of rags.
   I use the powder taking into account its salinity.
   Add to sauce to taste. If you need a distinct liver flavor, I add more.

   Answer
   • admin |

     Thank you very much for the advice, it’s immediately clear that you are an experienced and serious cook, I’ll definitely try to do this
     I don’t have a special dryer, but I think that if you set the temperature in the oven to +40 and turn on the ventilation, the salted liver on the grill will dry perfectly

     Answer
   • Anastasia |

     Tell me, what kind of liver was used and what kind do you use?

     Answer
   • Alexander |

     I agree and very much with INFONET. The meaning and piquancy of the sauce lay in the liver, and not in industrial production. And what admins and other innovators are now trying to impose on us and justify themselves, let them eat themselves.

     Answer
5. Irony |

   Your recipe should be called “My fantasy on the theme of Southern sauce.” Sorry.
   I give a link to the post whose authors recreated this sauce as much as possible. The recipe and cooking technology are also given there.

Example. TTK

"I affirm"

restaurant director K. Ivanov

"__"___________200__g.

Technical and technological map No. 1 for main red sauce

1 area of ​​use

1.1. This technical and technological map (TTK) applies to the main red sauce produced by the restaurant and its branch.

2. List of raw materials

2.1. To prepare red main sauce, the following raw materials are used:

My note. Brown broth. Raw meat bones, rinse, finely chop, place on a baking sheet and fry in the oven until brown. 20-30 minutes before the end of frying the bones, add the roots and onions cut into large pieces. Place the fried bones in a saucepan, pour in water, quickly bring to a boil, and then cook at low simmer in an open container for 9-12 hours. Salt the broth, add thin celery roots, parsley left over from peeling these vegetables, as well as their herbs. The cooked broth should have a dark brown color with a reddish tint, the taste of a strong meat broth and the smell of roots. The prepared brown broth is used to make the main red meat sauce.

2.2. The raw materials used for the preparation of red sauce must comply with regulatory documentation, have certificates and quality certificates.

3. Recipe

3.1. Recipe for red main sauce.

4. Technological process

4.1. Chopped onions and carrots are sautéed with fat, tomato puree is added, and sautéing continues for another (10-15) minutes.

4.2. Preparation of raw materials for the production of red sauce is carried out in accordance with the “Collection of recipes for dishes and culinary products for public catering establishments.” (1996)

Sifted wheat flour is sautéed at t=(150-160)°C, stirring periodically in a stovetop dish or baking tray in an oven in a layer of no more than 4 cm until light brown. The flour sauté, cooled to (70-80) °C, is diluted with warm broth in a ratio of (1: 4), stirred thoroughly and boiling brown broth is added, then vegetables sautéed with tomato puree are added and cooked at low boil for (40-50) minutes. At the end of cooking, add salt, sugar, black peppercorns, and bay leaf. Strain the sauce, strain the boiled vegetables into it and bring to a boil.

5. Registration, submission, sale and storage

5.1. The main red sauce is served in small portions in gravy boats of various capacities - from one to several servings.

5.2. Serving temperature - (65-75) °C.

5.3. For distribution, the sauce is served in small batches for sale within 1 hour

6. Quality and safety indicators

6.1. Organoleptic characteristics of the dish

6.2. physical and chemical indicators

6.3. microbiological indicators

7. Nutritional and energy value of the dish

Process flow diagram for the production of red sauce

Example. TK

ROUTING

Name of dish "Beef Stroganoff"

Recipe No. 000 “Collection of dish recipes”, 1996, part 1.

Output of semi-finished product 400

Dish yield 100/100/150 (my note: a lot of fried meat; sauce with onions; side dish - potatoes)

Head of the enterprise _______________________

Head production ___________________________________

Example. Calculation card

“Yuzhny” sauce was incredibly popular in the 80s of the last century and was sold everywhere. And then for some reason they stopped producing it. However, many people love it and do not want to leave it in the “Soviet past”, trying to cook it at home.

Is there an exact recipe?

Producing a factory-made product at home is not always easy. The exact recipe for “Yuzhny” is known to a small number of people these days. And without any deviations, it is almost impossible to follow the cooking technology (even if it were precisely known) in an ordinary kitchen without special equipment. As well as stocking up on all the necessary ingredients.

The seasoning included:

• applesauce;
• salted pork liver;
• raisin;
• soy sauce;
• sunflower or olive oil;
• sugar;
• Madeira;
• tomato paste;
• dried onions;
• garlic;
• vinegar;
• spices.

While it is easy to purchase soy sauce or vegetable oil, salted liver is much more difficult to obtain. Of course, you can figure out how to pickle it (which is not always safe), but so much trouble for the sake of one sauce?

Many have tried to reproduce the recipe, adjusted for modern times. Some did it better, others worse. There is a cooking method that does not require much effort, but allows you to get a sauce that tastes like “that one” - “Southern”.

Southern sauce recipe

This seasoning can be sealed for long-term storage. It is prepared in fairly large portions, poured into sterilized jars and closed with screw caps. Yuzhny sauce must be stored in the refrigerator. However, the recipe is simple and is also suitable for cases when there are no supplies and the sauce is needed quickly (for example, before a sudden picnic).

Cooking time: 40–60 minutes.

From the specified amount of products you will get a liter jar of seasoning.

Products you will need:

• 200 g apricot juice;
• 2 tbsp. l. refined vegetable oil;
• large sour apple;
• small onion;
• 150 g tomato paste;
• 100 g soy sauce;
• 100 ml of dry wine (it doesn’t matter, red or white, you can replace it with sour apple juice);
• 50 g apple cider vinegar;
• Art. l. cognac (you don’t have to add it);
• 2 tbsp. l. Sahara;
• 1 tbsp. l. starch;
• 2 cloves of garlic;
• 10 black peppercorns;
• 3 peas of allspice;
• 2 sticks of cloves;
• 1 box of cardamom;
• a pinch of nutmeg, ginger and cinnamon (it is recommended to grind dry seasonings immediately before adding to the sauce).

Preparing the sauce:

1. Place spices in a saucepan: ginger, cinnamon, nutmeg. Grind cardamom, peppercorns, cloves in a mortar and add to other seasonings. Place carefully chopped garlic and finely chopped onion, soy sauce and wine there. Let the mixture boil, making sure to stir it regularly. After this, cook until done for 3-5 minutes.
2. Remove the mixture from heat and leave covered for about twenty minutes. During this time, the liquid will need to be stirred several times. Then strain through cheesecloth or a sieve.
3. Heat vegetable oil in a frying pan. Place a chopped apple in it (it must be peeled, cored and grated, passed through a blender or simply finely chopped), pour in apricot juice. When the liquid boils, cover the saucepan with a lid and cook at low temperature until the apples are completely softened. Pass the resulting puree through a sieve.
4. Combine apple-apricot and wine-soy mixtures, tomato paste, sugar, cognac. Bring to a boil and cook for a few minutes. Pour in vinegar.
5. Starch must be diluted in cold water and added to the rest of the ingredients. Bring the mixture to a boil again.

“Yuzhny” sauce is served with oriental dishes, added to salads, hot sauces, and various snacks. It can be served separately with meat, fish, and vegetables.

In contact with

“Yuzhny” sauce quite often appears in various dishes as one of the most important ingredients. However, the recipe for its preparation is not so easy to find. This multi-component sweet and sour sauce was produced by the Soviet food industry until the mid-80s and was quite widely used in cooking.

Unfortunately, we were unable to find the original recipe for the sauce indicating the proportions of its ingredients and the stages of preparation. From the “Book of Tasty and Healthy Food” we only know that it contained fermented soy sauce, applesauce, tomato paste, sugar, liver, vegetable oil, garlic, onion, pepper, raisins, ginger, cloves, cinnamon, cardamom , nutmeg, Madeira. You are also offered one of the recipe options for the “Yuzhny” sauce, which is most widespread at present. Do not be confused by the abundance of ingredients and some of the laboriousness of the process of preparing this extraordinary sauce. The reward will be a wonderful product with a delicious taste and aroma.

Products

• Apple (sweet and sour) - 1 piece;
• Nectar (apricot or peach) - 200 ml;
• Soy sauce - 100 ml;
• Dry white wine (or red) - 100 ml;
• Tomato paste - 150 ml;
• Cognac - 2 tbsp. l.;
• Onion (small) - 1 piece;
• Garlic - 2 teeth;
• Sunflower oil - 2 tbsp. l.;
• Black pepper (peas) - 10 pcs;
• Allspice (peas) - 3 pcs;
• Cardamom - 1 piece;
• Cloves - 2 pcs;
• Sugar - 4 tsp;
• Vinegar (apple) - 50 ml;
• Starch - 1 tsp;
• Ginger (fresh) - 10 g;
• Cinnamon (ground, pinch);
• Nutmeg (ground, pinch)

Preparation

1. Finely grind black and allspice, cloves, cardamom in a mortar. Pass the ginger and garlic through a press. Finely chop the onion. Place all products in a small enamel pan. Add nutmeg, cinnamon, wine and soy sauce. With constant stirring, bring to a boil and cook for 2-3 minutes. Then remove the pan from the stove, cover with a lid and let sit for 15-20 minutes. At the same time, this aromatic broth must be stirred once every five minutes.

2. Peel, core and finely chop the apple. Place in a frying pan preheated with vegetable oil, pour in the juice-nectar, bring to a boil. Next, close the lid and cook over low heat until the apples soften. Monitor the process carefully to avoid burning.

3. Puree the infused spicy-soy mixture with a blender. Add the apple mixture from the frying pan to it, beat everything thoroughly with a blender again.

4. At the next stage of preparing the Yuzhny sauce, the resulting mixture can be rubbed through a sieve to get rid of large pieces of spices (optional).

5. Add tomato paste, cognac and sugar and cook at a slight boil and stirring for one and a half to two minutes.

6. Then add vinegar and thicken with starch, previously diluted in 3 tbsp. l. cold water. Bring to a boil again.

7. Pour the sauce into jars. Keep refrigerated. From the specified amount of products according to our recipe, approximately 900 ml of sauce is obtained.

"Yuzhny" sauce is used to prepare various cold dishes and snacks. It goes well with fried meat and poultry. It is also served with boiled rice and added to hot sauces. "Yuzhny" sauce has a pleasant sweet and sour taste, which unusually stimulates the appetite and has a beneficial effect on the digestive processes.

What can you substitute for Southern sauce in recipes?

As already mentioned, “Yuzhny” sauce is not produced by modern industry, which means you can’t buy it in a store. Self-cooking is a rather labor-intensive process and not everyone can do it. The question arises: how to replace this ingredient, necessary in some recipes? After all, in the absence of sauce, the dish can turn out to be very tasteless and bland. In this case, you can try replacing it with sweet and sour sauces (ketchups), if necessary with the addition of soy sauce, in a ratio of, for example, 2:1. Or take