Cherry sauce with parsley for meat
2 servings
20 minutes
Cherry sauce with parsley is a refined addition to meat dishes, born from the traditions of Russian cuisine. The bright taste of cherry, slightly sour, harmoniously combines with the light sweetness of sugar and the spiciness of cognac. Parsley adds a fresh green note, while starch gives the sauce a delicate, velvety texture. This sauce is especially suitable for roasted or baked meat, enhancing its flavor and adding an unusual accent. Historically, berry sauces were popular in Russian gastronomy as a wonderful complement to rich meat dishes. Served chilled, it creates a pleasant contrast with hot meat and emphasizes its juiciness. This sauce is a true decoration of the festive table, surprising guests with its unusual combination of flavors.
1
Remove the pits from the cherries. If the cherries are frozen, thaw them first.
- Cherry (sour): 250 g
2
Place the cherries in a pan and bring to a boil. Reduce the heat, add sugar, and simmer the cherries for 5-10 minutes. Then mash the cherries with a fork.
- Cherry (sour): 250 g
- Sugar: 1 tablespoon
3
Wash the parsley and chop it finely.
- Parsley: 20 g
4
Dissolve starch in water, add cognac. Pour the starch mixture into the cherries, bring to a boil, season with salt and pepper, and simmer for another 1-2 minutes.
- Water: 2 tablespoons
- Starch: 1 tablespoon
- Cognac (brandy): 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
5
Add parsley and turn off the heat.
- Parsley: 20 g
6
Served chilled with meat.
