How to make southern sauce correctly according to GOST

In the 80s, when the shelves of Soviet stores were not yet bursting with all kinds of foreign seasonings and sauces, housewives were happy to buy southern sauce. It had a sweet and sour taste, a tomato base and an enticing aroma of fruit and spices. Cookbooks of that time contained recipes for meat, fish, and vegetable dishes, in which southern sauce was an indispensable component.

Today you are unlikely to find southern sauce, or at least its semblance, in supermarkets. The product was manufactured according to strictly established GOST standards and contained a huge list of components. The sauce included: apples, tomatoes, garlic, cinnamon, onions, cardamom, wine, raisins, cloves, soy sauce. There was even salted liver in it.

Meticulous chefs have established its composition with high precision, but the technology for preparing the product beloved by our grandmothers has not yet been restored. The reason why the sauce was discontinued is also unknown. However, nostalgia for products from the USSR catches up with us, and housewives are still trying to prepare southern sauce. We have selected a recipe that is very close in composition to the original from Soviet times.

What to serve the sauce with

The flavor of the sauce is so harmonious and appetizing that it perfectly complements many dishes. You can serve it with fried or baked chicken, decorate a juicy steak, and add a twist to lovingly prepared cutlets.

The sauce adds excellent taste to boiled rice and buckwheat, pleasantly changes the bouquet of hot sauces and is suitable for dressing salads. Of course, you can safely serve it with pasta, additionally garnished with grated cheese.

Prepared in winter, it will remind you of hot summer days and warm you with its delicate spice.

Many housewives who have already tried the southern sauce say that it goes great with kebabs.

However, it is impossible to determine the exact number of dishes that gratefully accept the taste melody of the gravy. Try it and decide for yourself where it is better to add. In addition, it will certainly be a warm surprise for your grandmothers, reminding them of their youth and Soviet cooking.

Homemade tomato ketchup for the winter

recipe Homemade tomato ketchup for the winter

Want to try delicious homemade tomato ketchup? I recommend trying my grandmother's recipe. For many years in a row, when I came to visit her, I received a small gift - several jars of delicious homemade tomato ketchup! And so, finally, I myself decided to preserve several cans of ketchup for the winter. What can I tell you, the result exceeded all my expectations!

Homemade tomato ketchup turned out to be a rich ruby color, thick, aromatic, piquant - in general, there are simply no words!

By the way, if you like chili ketchup, add hot pepper to your taste - the combination will be great.

This ketchup can be used in any recipes - in the preparation of soups, borscht, cabbage rolls, various baked goods (I have already made pizza with this ketchup - yum-yum). What can we say about chicken and meat! By the way, it was incredibly delicious with the barbecue!

So, I definitely recommend trying this homemade tomato ketchup!

Ingredients: 5 kg of tomatoes 5-6 medium onions 150 g of sugar 50 g of vinegar (table vinegar, 9% - you can use apple vinegar) 1.5 tbsp. salt 1 tsp. cinnamon 3-4 pcs. carnations 10 pcs. black peppercorns 2-3 pcs. bay leaf

How to make homemade tomato ketchup for the winter

Rinse the tomatoes thoroughly and remove the stems.

We clean the onion, wash it and cut it into several parts.

Pass the tomatoes and onions through a meat grinder.

Pour into a saucepan and cook over low heat.

As soon as it boils, cook for 3 hours.

Add salt, sugar, cinnamon, cloves, bay leaf and black pepper.

Cook for another 2-3 hours.

During this time, the mass should decrease by half.

Add vinegar, cook for another 5 minutes.

Pour the prepared homemade tomato ketchup into sterilized jars.

In total, we get approximately 1.5 liters of ketchup.

Ketchup recipes for the winter Recipes for sauces for the winter

Calorie content of foods possible in the dish

Apples – 47 kcal/100g
Dried apples – 210 kcal/100g
Canned apple mousse – 61 kcal/100g
Garlic – 143 kcal/100g
Cloves – 323 kcal/100g
Ginger – 80 kcal/100g
Pickled ginger – 51 kcal/100g
Dry ginger – 347 kcal/100g
Cardamom – 311 kcal/100g
Cinnamon – 247 kcal/100g
White wine – 78 kcal/100g
Soy sauce – 51 kcal/100g
Sugar – 398 kcal/100g
Granulated sugar – 398 kcal/100g
Starch – 320 kcal/100g
Tomato paste – 28 kcal/100g
Black peppercorns – 255 kcal/100g
Cognac – 239 kcal/100g
Ordinary cognac “three stars” – 239 kcal/100g
Water – 0 kcal/100g
Onions – 41 kcal/100g
Sunflower oil – 898 kcal/100g
Refined sunflower oil – 899 kcal/100g
Apple cider vinegar – 14 kcal/100g
Peach juice – 69 kcal/100g
Allspice – 263 kcal/100g
Nutmeg – 556 kcal/100g

Calorie content of foods: Onions, Ginger, Apples, White wine, Cognac, Sugar, Starch, Water, Sunflower oil, Nutmeg, Cloves, Cardamom, Cinnamon, Allspice, Peppercorns, Soy sauce, Tomato paste, Apple cider vinegar, Garlic, Peach juice

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”.

Homemade ketchup recipe for the winter

Homemade ketchup - a recipe for the winter - simple and very tasty!

I've been making ketchup using this recipe for years now!

Ingredients for making homemade ketchup:

5 kg tomato 10 pcs apples 10 pcs onions 2 pcs sweet peppers 2 heads peeled garlic

How to make Homemade ketchup - a recipe for the winter

Place all ingredients in a saucepan and pour 1 liter. water.

Place on the fire and simmer over medium heat for 1 hour.

Then cool and drain the water, leaving no more than 0.5 liters in the pan. liquids.

We pass everything through a juicer.

In the resulting mixture add: 1 tsp ground cinnamon 2 tsp ground black pepper 1 tsp chopped cloves 2 tbsp. l salt 300 g sugar 20 g vinegar

Cook for another 15 minutes, stirring constantly.

Pour the prepared ketchup into sterilized jars and wrap well for a day.

Ingredients:

Applesauce – 150 grams
Sugar - 4 teaspoons
Tomato paste – 150 grams
Vegetable oil - 30 grams
Garlic – 15 grams
Mustard powder – 15 grams
Allspice – 3 Grams
Bay leaf – 1 gram
Salt - 30 grams
Soy sauce - 100 Milliliters
Onions – 80 grams
Starch - 1 teaspoon
Vinegar - 50 Milliliters
Cinnamon – 1 pinch

Number of servings: 6

Krasnodar ketchup for the winter, a recipe that the whole family loves

What and how much to take for cooking:

tomatoes - three kilos;
half a kilo of apples of sweet and sour varieties and onions;
table. spoon of vinegar essence;
sugar, salt to taste;
dry mustard, cinnamon, ground cloves - half a teaspoon;
peppercorns and bitter pepper, three to four peas each;
table. spoon of grated garlic.

READ ALSO: Marinating summer, autumn and hemp mushrooms for the winter

How to cook

Cut apples, tomatoes and onions into small pieces and pass through a juicer;
beat the puree with a blender and put on fire;
put spices in a gauze bag and dip into vegetable puree;
add garlic and vinegar at the end of cooking;
let it boil for five to ten minutes;
remove the bag of spices;
pour the finished product into glass bottles.

Homemade version of Yuzhny sauce

If the commercial version of making Southern tomato sauce scares you, or you know you can't handle it, you can make a homemade version of the gravy. By the way, it is also great for preparing for the winter. For her we will take:

fresh tomatoes – 2 kilograms;
carrots – 2 kilograms;
onions – 500 grams;
hot pepper – 2 pods;
garlic – 1 head;
vinegar - ¼ cup;
sugar - half a glass;
vegetable oil – 1 cup;
bay leaf – 2 pieces;
nutmeg - to your taste;
salt – 1 tablespoon.

Preparation:

Wash the tomatoes, blanch them, remove the skin. Peel carrots, onions and garlic.
All vegetables, except garlic, can be minced or chopped in a blender.
Add salt, oil, vinegar, sugar to the resulting puree. Pour the puree into a large saucepan and set to cook for 1.5 hours. We set the fire to low.
5 minutes before turning off the heat, add finely chopped or crushed garlic and bay leaves, salt and nutmeg to the sauce mixture.
Place the hot gravy in sterilized jars and seal the lids. One jar can be placed in the refrigerator and used immediately after preparation.

New old "Yuzhny"

In the recipe for southern tomato sauce, the quantity of products is indicated with pharmaceutical precision in accordance with GOST. If you have an electronic kitchen scale, you can easily measure the required grams. So, we will need:

enzymatic soy sauce – 102.5 grams;
applesauce from Antonov apples – 153.5 grams;
enzymatic pressing – 36.1 grams;
tomato paste – 30.7 grams;
salted liver – 51.1 grams;
garlic – 15.3 grams;
dried onions – 27.6 grams;
sugar – 153.5 grams;
mustard (powder) – 11.2 grams;
vegetable oil 25.5 grams;
red 0.71 grams;
raisins – 61.3 grams;
allspice – 2.6 grams;
ginger – 0.82 grams;
cloves and cinnamon - 1.74 grams each;
vinegar – 306.7 ml;
bay leaf – 0.51 grams;
Madeira wine – 7.6 ml;
salt – 30.7 grams;
nutmeg – 0.51 grams;
cardamom – 0.8 grams.

Before we start cooking, let's clarify some details. Enzymatic soy sauce is a product obtained in the usual way, and pressing is what remains of soybeans after grinding them in a mortar.

Now about the salted liver. In the USSR it was sold in the form of canned food. Today there is no such product on the shelves, but salted liver can be prepared at home. Buy beef liver, cut it into thin strips, generously salt it, put it in a bowl, cover it, and put it in the refrigerator for 2 weeks. When the liver is salted, take it out, rinse it, and you can add it to the sauce. If you don't want to wait that long, you can make this spicy tomato sauce without liver.

One more detail: the dried fruits included in the recipe must be soaked in soy sauce overnight.

Let's start cooking:

Peel three or four large Antonov apples, remove seeds, cut into slices and grind in a blender to puree.
Place dried fruits and salted liver soaked in soy sauce into a blender bowl. Grind into a homogeneous paste.
Grind the spices and soybeans thoroughly in a mortar.
Take a pan and put all the ingredients in it, except wine. Turn on medium heat, cook the mixture for 30 minutes, be sure to stir so that all components are well combined.
When the sauce has boiled down, cool it and add wine. Now he's ready.

If you strictly adhere to GOST, developed for preparing the Yuzhny sauce, then the components of the sauce should not be stewed, but heated in the oven. For this procedure, the pan must be sealed with a dough cake made from flour, water and salt. Under such conditions, you will get an almost perfect taste of the forgotten product.

A little history

In ancient Rus', separate production of sauces was not used very often. In most cases, the liquid that remained after poaching and stewing was seasoned with flour. Such gravies were called mukovniki. They were used in professional kitchens, but their choice was insignificant. They were called brews. Sauces became more widespread in Russia in the 19th century, and because many of them were taken from French cuisine, their names were retained.

They improve the aroma and taste of ready-made dishes, add incredible juiciness, and increase energy value. In addition, they are used for technological purposes during the preparation of dishes: fish, meat and vegetables are baked under them, food is stewed in them, and they are used in the preparation of minced meat dishes.

In today's culinary world, the choice is very diverse. According to the serving temperature, they are divided into hot and cold.

The liquid component is prepared in broths (bone, meat and bone, fish, mushroom), sour cream, melted butter, milk, vegetable oil and vinegar (cold). These also include oil mixtures and sweet ones. Sweet sauces are used to serve sweet dishes.

All are divided into 2 categories: with and without the use of a thickener. In modern cuisine, flour and starch are mainly used as a thickener. In French cuisine to this day, in order to thicken sauces, they still use the method of strongly evaporating the bases (broth, cream).

Based on thickness, they are divided into liquid (for serving and stewing), medium thickness (for baking), and thick (for stuffing).
Based on color, they are divided into red and white (meat sauces).
Based on the manufacturing process, sauces are distinguished between basic and derivative (varieties of the main one).

Special winter ketchup with mustard

This unusual and spicy winter ketchup with mustard is an ideal sauce for meat, kebabs, and red poultry.

In order to prepare delicious ketchup with mustard you need:

ripe, fleshy tomatoes in an amount of two kilograms;
500-700 grams of sweet pepper;
two large onions;
salt, sugar to taste;
dry mustard - two tablespoons. spoons;
a quarter cup of odorless vegetable oil;
teaspoon ground red pepper;
laurel leaf – one pc.

How to do:

Peel the vegetables, cut into pieces and cook for about thirty minutes;
cool and puree (wipe through a sieve or beat with an immersion blender);
add spices and vegetable oil;
boil for at least four hours;
pour the finished product into jars and store in the basement or cellar.

How to prepare “Southern Sauce according to GOST”

Finely chop the garlic, onion and ginger, add pepper, cinnamon, wine and soy sauce. It is best to take a white fortified wine. Place on the fire and cook, stirring constantly for 2-3 minutes. Remove from heat and leave for 30 minutes, stirring all the time.

Peel and finely chop the apples. Place the apples in a hot frying pan and bring them to a boil. Then keep it on low heat until smooth, do not allow it to burn.

Beat the mixture from the first point using a mixer or blender, adding the apple mass, beat until large particles disappear.

Add vinegar, previously diluted in cold water (a couple of tablespoons).

Rate the recipe for Southern Sauce according to GOST:

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cooking method

1. Pour allspice into a mortar, add black peppercorns, add cardamom and cloves, and grind into powder with a pestle.

2. Peel the onion and chop it with a knife. Peel the garlic and ginger and pass through a press. Place garlic-ginger pulp and onions in a thick-bottomed saucepan, add cinnamon, nutmeg, add a spicy mixture from a mortar, pour wine and soy sauce, beat the mixture with a blender.

4. Wash the apple, peel the skin, cut out the core with the seeds, cut the fruit into small cubes, fry the apple in sunflower oil for 1-2 minutes, then pour in the peach juice, bring to a boil, cook over low heat under a closed lid until the apples are will become soft.