Kabul sauce with tomato paste

4 servings

15 minutes

Kabul sauce with tomato paste is a refined representative of French cuisine, rich in the aromas of spices and a slight tanginess. Its origin is linked to culinary traditions of regions that highly value harmonious flavor combinations. The sauce is made from meat broth with added tomato paste, onions, carrots, and red bell peppers, creating a rich and deeply spicy consistency. Ground cloves and vinegar add a special piquancy that highlights the layered flavors. The sauce perfectly complements meat dishes, giving them expressiveness and tenderness, and can also serve as a base for stewed vegetables and baked dishes. This sauce is a true masterpiece of gastronomy capable of turning any dish into a work of art.

Energy value per serving

• Calories: 108.5
• Proteins: 5.9g
• Fats: 1.5g
• Carbohydrates: 24.3g

Ingredients

• Meat broth: 2 glass
• Tomato paste: 1.5 glass
• Onion: 0.5 head
• Carrot: 0.5 pc
• Red chilli pepper: 10 g
• Ground cloves: pinch
• Vinegar 6%: 2 glass

Cooking steps

1. Chop the carrot, onion, and bell pepper.

   Required ingredients:

   • Onion: 0.5 head
   • Carrot: 0.5 piece
   • Red chilli pepper: 10 g

2. Place all ingredients in a saucepan and cook for about an hour.

   Required ingredients:

   • Meat broth: 2 glasss
   • Tomato paste: 1.5 glass
   • Onion: 0.5 head
   • Carrot: 0.5 piece
   • Red chilli pepper: 10 g
   • Ground cloves:  pinch
   • Vinegar 6%: 2 glasss

3. Pass through a sieve and put back on the heat to boil.