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.
1
Chop the carrot, onion, and bell pepper.
- Onion: 0.5 head
- Carrot: 0.5 piece
- Red chili pepper: 10 g
2
Place all ingredients in a saucepan and cook for about an hour.
- Meat broth: 2 glasss
- Tomato paste: 1.5 glass
- Onion: 0.5 head
- Carrot: 0.5 piece
- Red chili pepper: 10 g
- Ground cloves: pinch
- 6% vinegar: 2 glasss
3
Pass through a sieve and put back on the heat to boil.
