Red Sauce
4 servings
40 minutes
Red sauce is a classic addition to meat and vegetable dishes in Russian cuisine. Its rich color and deep flavor are achieved by sautéing flour, roots, and tomato paste. The history of the sauce goes back to the traditions of Russian gastronomy, where it became an integral part of restaurant and home dishes. Its velvety texture with a slight acidity from tomatoes and delicate notes of vegetables makes it a versatile component that pairs perfectly with fried and stewed products. The use of meat broth adds richness to the sauce, while spices provide subtlety in aroma. Served hot, it enhances the flavor of the main dish, and its preparation is a ritual requiring patience and care.
1
Heat the fat in a saucepan, add flour, and sauté it over moderate heat until light brown.
- Fat: 2 tablespoons
- Wheat flour: 2 tablespoons
2
Sauté finely chopped onion, carrot, celery, and parsley separately in fat.
- Fat: 2 tablespoons
- Onion: 1 piece
- Carrot: 1 piece
- Celery root: 1 piece
- Parsley root: 1 piece
3
Add tomato paste diluted with broth to the sautéed vegetables and sauté everything for another 10 minutes.
- Tomato paste: 50 g
- Meat broth: 1 l
4
Pour hot meat broth into the flour roux while stirring continuously. Cook the resulting mixture for another 20 minutes, then add the sautéed vegetables and pepper, and continue cooking for another 10-15 minutes, periodically skimming off the fat.
- Meat broth: 1 l
- Celery root: 1 piece
- Parsley root: 1 piece
- Black allspice: to taste
5
Strain the obtained sauce, pass the roots through a sieve.
- Celery root: 1 piece
- Parsley root: 1 piece
6
Add sugar, salt, bring to a boil, remove from heat and season with oil.
- Sugar: 1 tablespoon
- Salt: to taste
- Butter: 2 tablespoons