Kabul sauce
A thick, dark, spiced soy-and-tomato sauce close to Worcestershire, for soups and meat.
Kabul sauce is a thick, dark, spiced sauce based on soy sauce, tomato, spices, garlic and vinegar, salty-hot, close to Worcestershire. It is added in small amounts to soups, braised meat, gravies, marinades, rice and as a seasoning for hot dishes.
Recipes with this ingredient
Olivier with partridges and crayfish tails is an exquisite version of the classic Russian salad, dating back to the times of aristocracy when dishes were characterized by sophistication and richness of flavors. The combination of tender partridge fillet, boiled potatoes, and fresh cucumbers gives the salad depth, while capers and olives add zest. Crayfish tails and lanspik lend special elegance to the dish, turning it into a true culinary masterpiece. Dressed with Provençal sauce with hints of Kabul sauce, it has a soft yet expressive taste. The salad is served chilled in a crystal vase, highlighting its sophistication and festivity. This dish is a harmony of flavors and textures created for true gourmets.
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