The real gourmets know that sauces impact to a meat dish unique relish. Because of abundance of various store sauces of the hostess not often cook home-made sauces. And in vain: sauces to meat become very quickly and what tasty turn out – will lick fingers!
In all recipes use flour in number of one tablespoon, and meat soup surely has to be hot!
Red. Fry a tablespoon of flour in a small saucepan with a desi tablespoon, put tomato paste to taste. Then gradually, a thin stream pour in couple of glasses of meat soup, continuously stirring that in sauce there were no lumps. Crush a parsley root, a bulb, small carrot, add to lump, boil thoroughly 15-20 minutes, add some salt to taste. At the end pour in couple of tablespoons of any red wine.
Tomato. Clean a small bulb and carrots, crush, mix with flour, roast on a desi tablespoon, mix with tomato paste (half-glass), pour in a big glass of meat soup and you boil about 10 minutes. Then add some salt to sauce, add slightly some adjika, butter and well mix.
Onions. Mix and fry flour and a tablespoon of a desi, part with couple of glasses of meat soup. Small cut two-three bulbs, fry on a desi in other frying pan. Put couple of tablespoons of tomato paste, salt, pepper, pour in couple of spoons of vinegar, put a few crushed pickled cucumbers. Connect both parts of sauce and you boil 5 minutes together.
Sour cream. Fry flour together with a tablespoon of meat soup, add some half-glass of sour cream, you cook no more than 5 minutes. Then drip a little fresh juice of a lemon.
White. Fry flour on a desi, gradually pour in 2 glasses of chicken broth, on weak fire take 5 minutes. Remove from a plate, add a yolk from one egg, a small piece of a desi and couple of tablespoons of a small capers.