Sauce South was part of many dishes Soviet cuisine. They say that in 80 years our food industry has stopped production of the sauce of the South. For some reason, I do not know.))) And I found on the Internet is a modern version of the recipe has been tried and liked. In this connection, and offer it to your attention.


  • Apple

    1 piece

  • Nectar

    200 ml

  • Soy sauce

    100 ml

  • Dry white wine

    100 ml

  • Tomato paste

    150 ml

  • Cognac

    2 Tbsp

  • Onion

    1 piece

  • Garlic

    2 tooth

  • Sunflower oil

    2 Tbsp

  • Black pepper

    10 piece

  • Allspice

    3 piece

  • Cardamom

    1 piece

  • Carnation

    2 piece

  • Sugar

    4 tsp

  • Vinegar

    50 ml

  • Starch

    1 tsp

  • Ginger

    10 g

  • Cinnamon

  • Nutmeg


Ingredients. A lot of them. It is better to prepare in advance, so something not to forget. Although this is no guarantee - I'm in the "pile" forgot to put the garlic and the starch. Very important to the quality of soy sauce. I use Kikkoman proven.
Black pepper and allspice, cloves, cardamom finely pound. Ginger and garlic skip through the press. Finely chop the onion. All folded up in a small sauce pan. Also add nutmeg, cinnamon, pour the wine and soy sauce, Kikkoman. While stirring bring to boil, boil 2-3 minutes, remove from heat, cover and infuse for 15-20 minutes (2-3 times to mix).
Apple peel and seeds, chop finely, place in a preheated with oil pan, pour the juice-nectar (I have a peach-apricot), bring to boil, cover and cook on low heat until soft apples. To follow so as not burnt.
Meanwhile, the real thing spicy-soy mixture. Burirum it in a blender, add the Apple mixture from the frying pan, again all carefully beat with a blender.
Further, the sauce must be rubbed through a sieve to remove large pieces of spice, but it is possible not to do that. Add tomato paste, cognac and sugar with a little boiling proverjaem a lot a couple of minutes.
Then add the vinegar and thicken with starch diluted in 3 tbsp of cold water. Again bring to a boil.
Pour the sauce over the cans. Stored in the refrigerator. From this quantity of ingredients is obtained approximately 900ml sauce.
This sauce is usually used in the preparation of cold dishes and appetizers and also serves to barbecue, roast poultry, boiled rice and add hot sauces. The sauce has a sweet-sour taste and delicate aroma of fruit and spices, included in its composition.
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