Red cherry plum sauce for meat
4 servings
60 minutes
Plum sauce for meat is a true gastronomic masterpiece of Russian cuisine, combining the tartness of juicy plums with the aroma of Eastern spices. Its history is rooted in the traditions of using fruit sauces for meat, adding brightness and depth to dishes. The delicate plum puree, seasoned with garlic, khmeli-suneli, ground coriander, and fresh cilantro, enriched with the texture of walnuts creates an amazing harmony. This sauce perfectly complements roasted or baked meat, enhancing its flavor and adding spicy notes. It can be served as a standalone dip for appetizers or used as a marinade to make the dish even richer and more aromatic. Chilled sauce thickens and becomes even more expressive in taste.
1
Wash the plums, put them in a pot, add sugar, a little water, and cook covered.
- Cherry plum (alycha): 1 kg
- Sugar: 1 tablespoon
2
Pass through a sieve. Add some water, minced garlic, spices, chopped greens, and nuts to the resulting puree.
- Garlic: 6 cloves
- Khmeli-suneli: 3 teaspoons
- Ground coriander: 1 teaspoon
- Cilantro: 1 bunch
- Shelled walnuts: 0.3 glass
3
Bring to a boil over low heat, blend, cool down.
