Thick tomato soup with venison

Hearty, nourishing, fragrant and incredibly delicious! You can also cook this beef, it will be delicious.


1 kg of venison on the bone (I had ribs),

2 liters of water,

3 onions,

1 carrot,

10 peppers and peas,

4 leaves of Laurel,

900ml tomato passata is crushed tomatoes in own juice,

70g tomato paste (optional)

3 tbsp Jerusalem artichoke syrup (optional)

3 cloves garlic,

Spices: 1 tsp each:



Dried rosemary (you can substitute 2 sprigs fresh),

Powder dried garlic,

Smoked paprika,

Worcestershire sauce,

0,5 – 1 tsp Cayenne Chile pepper (you can substitute 1 fresh Chile pepper and add it to the onion sauté),

Salt/pepper to taste.

How to do:

1. Meat rinse, cover with cold water to the entire surface of the meat was closed (I needed 2 liters of water), add 1 onion, carrot, peppercorns and Bay leaf. Cook for 1.5-2.5 hours on a very low heat under the closed lid so that the broth has not boiled away. .Cooking time depends on the meat, it should be very tender and soft, and literally move away from the bone. If this did not happen – cook to such a state.

2. Once the meat reached the condition, remove it from the broth, allow to cool slightly and carefully disassemble the fibers, ejecting all hryaschik, bones and veins. The long fibers tear across the below piece was no longer than 3cm, otherwise it will be not very convenient to eat. Consider it your meditation;)

3. Tomato sauce. 2 onions cut into small dice, crush the garlic. In a deep frying pan saute the onion until Golden in the frying oil (I have ghee), add the garlic and fry for another 20 seconds, actively stirring, then add the passata, tomato paste and all the spices, except the salt and syrup. Salt and sugar are already ready soup not to miscalculate. Simmer the sauce for 5 minutes.

4. The sauce is ready add the meat, there strain the broth (spices, carrots, onions and Bay leave from the soup – kicks), mix, taste, add spices if necessary, and salt and sweetness (if tomatoes are sour). Just a couple of tablespoons of syrup will remove excessive acid. Bring to a boil, the soup is ready.

5. Feed. This soup with the correct flow is more fun and authentic. Recommend serve with sour cream and cranberry sauce (recipe here). You can also sprinkle the soup with chopped parsley and dill.

In General I recommend to try some soup in its pure form, then with cream, then with sour cream and cranberry sauce, then add the greens, and to identify their personal preferences.

By the way, the soup becomes every day more delicious;)

My ideal ribs in BBQ sauce

Long ago I was looking for a recipe for ribs that was easy to prepare, without a lot of manipulation, like pre-roasting, the result has always been excellent and the sauce was prepared along with the meat. So that is invented for himself the best option. For this recipe, you can successfully cook beef and pork ribs.

Recipe about 2 kg of raw edges:

1. At first I ribs simmered until perfectly tender.

Ribs washed, to exclude the ingress of bone fragments in the dish and just to cleanse, cut into pieces 1-2 bones each, put in a deep cauldron/pot, preferably with a thick bottom. Pour ribs marinade-sauce of the future so that they were fully closed, bring to boil and simmer on low heat, covered for 2-4 hours. Time depends on meat quality. Once it became very soft and not falls off the bone – off.

My sauce usually consists of: 500-700ml of beer you like to drink just like that, it should be very cool (usually light lager, stout or their mix), 500-700ml tomato trade winds, 4 crushed garlic cloves, a pinch of Cayenne Chile pepper or a dash of Tabasco sauce, necessarily (!) Worcester/Worcestershire sauce 3-4st.l., 3st.l. balsamic or wine/Apple cider vinegar, soy sauce and pepper to taste, add gradually. Optionally you can put 2-3h.l. Dijon mustard.

Instead of beer you can use wine, water, Apple juice (strongly recommend to use freshly squeezed) or a mix of juice and water.

2. Cooking BBQ sauce.

When the meat is prepared, take it out of the pan spread out on baking sheet in 1 layer and temporarily set aside.

Give the sauce to cool completely in the refrigerator, then remove the top all dripping, it is usually very much. Throw. After that, the sauce should boil down to the consistency of sour cream. Then add herbs (thyme, rosemary, oregano, Basil, parsley, etc.) to taste, Jerusalem artichoke syrup and (if necessary to your taste) spices of claim 1.

Herbs I put about 2-3 tablespoons in total, as Jerusalem artichoke syrup 3-4 tbsp, but this is not accurate. I am guided by the situation, try the sauce several times and gradually add the ingredients. Cook for another 2-3 minutes and ready. In the end, you should get a stunning rich meat flavored barbecue sauce. Slightly sweet and spicy.

3. Sahelian ribs.

Put ribs in oven on grill mode at 180 ° C, and as soon as they began to get a savory crust, take it out and lubricate them with a thick layer of sauce, return under the grill for 3 minutes or until the sauce is also covered with crust, then repeat the procedure. And so until then, until the sauce is not over. Usually I can get 2-3 layers.

Ribs are ready! All this can be repeated on the fire, just put the ribs on the grille and similarly lubricate them periodically.

The result is tender meat that falls apart into fibers, and the top is mind-blowing crust with BBQ sauce. I like to serve with fresh vegetables or with grilled vegetables.

By the way, you can not use all the BBQ sauce when baking, and leave it for other meals, it can use independently, and the Prime rib grill in the Jerusalem artichoke syrup with mustardor any other sauce you like;)

Chili con carne + vegan options

This is a simple hearty Mexican dish, and it becomes interesting when you pick up your perfect set of spices and serve it correctly.

Doing it is very simple. My recipe is:

1. in oil for frying (I have ghee in a deep frying pan/cauldron/saucepan over medium heat, fry 2 medium onions, 2 sweet peppers, 2-6 Chili Peppers (depending on the sharpness of the particular chili variety), cut into small cubes. From all peppers seeds must be removed.

Important 1. Chili Peppers can be replaced with 1 tsp cayenne pepper. Dry seasoning is much easier to regulate the sharpness, but with fresh peppers it is more flavorful. I recommend when first preparing this dish to add 2 fresh chili peppers and if necessary balance the taste with cayenne pepper. Subsequently, you can already adjust the degree of sharpness to your taste.

Important 2. I fry a little salt, so that the vegetables quickly give their juices and really fry, and do not languish.

2. as soon as the roast has become golden with a light brown, add 3-4 crushed garlic cloves, stir intensively, fry for 30 seconds until a bright garlic flavor and immediately add 500-700 g of ground beef, 1-2 tsp sweet paprika and 1 tsp cayenne pepper (if you use it instead of fresh chili peppers). Mince fry until brown, stirring constantly and breaking lumps.

For the vegan version, immediately after the garlic, go to step 3, and add tomatoes, vegetable broth and all the specified spices.

3. as soon as the minced meat is ready, add 200-300 ml. beef broth, chopped tomatoes (4-5 PCs.), peeled, and 2 tsp. marjoram/oregano. Mix everything, bring to a boil, reduce heat and simmer for 5-7 minutes.

Important 1. fresh tomatoes can be replaced with 1 can (400 g) canned in its own juice or tomanoy passata. These are even better to use when not in season.

Important 2. instead of broth, you can put a couple more large tomatoes or even water, but this is a less tasty option.

4. then add 200-300 g of boiled red beans (how to Cook described in recipe lobio).

For the vegan version, you need 2 times more beans, you can use 50/50 red and white for a change.

Important 1. If you are too lazy to cook beans, then you can put frozen beans or washed canned beans (1 can of 400 g), but canned food usually uses a lot of salt and refined sugar. In short, see the composition.

Important 2. at this stage, you can also put corn, if you like (about 200 g, for the vegan version – 300g). Again, fresh, frozen or canned with a normal composition (without sugar).

Mix everything, then cook for 5 minutes, try for spices and add salt, pepper and what is missing. If the tomatoes are very sour, then I put 2-3 tbsp. L. Jerusalem artichoke syrup. With sweetness, tomatoes get a more elegant taste.

Important 3. in chili also put cumin, cinnamon, cumin, even cocoa. You can play with the taste if you like these spices.

The dish can be considered ready, but it can still be cooked depending on what consistency you want. I prefer something between chowder and fried mince. Keep in mind that when cooling, the liquid will evaporate significantly. That is, the next day so much sauce will not be, do not overdo it.

When ready, ideally, let the chili brew, at least 10 minutes, but it tastes better the next day anyway)

5. My ideal serving: put hot chili in portions in bowls, serve homemade tortillas or nachos, sour cream, guacamole, grated cheddar, chopped cilantro and lime slices on a common table.

And here are the three best ways to eat it:

1. Take tortilla. heat it in a dry frying pan, if it is cold, then put the chili in it, on top sour cream, guacamole (the recipe is here), sprinkle with cheese and cilantro, and sprinkle generously with lime. Take a bite of a scalding taco and get into a gastronomic paradise;)))

2. tortilla cut into segments, dry in a frying pan until crispy, you will get nachos chips. On top of a portion of chili spread a little sour cream/guacamolesprinkle with cheese and cilantro, and sprinkle generously with lime. Eat while scooping up the spicy contents of the plate with crispy nachos. High!

3. Eat as a burrito. Chili, a handful of grated cheese, half an avocado, cut into strips, chopped cilantro and a little sour cream wrap in a large tortilla or pita bread. Fry on all sides in a dry frying pan, serve with lime, the juice of which is squeezed out as it bites into the filling. Bon Appetit!

P.S. the recipe for homemade cakes here.

Scrambled eggs Mexican-style

In Mexico there is a buffet Breakfast with eggs – Huevos rancheros.

I studied traditional dishes and came up with my own recipe on the subject. By the way, this is again one of those breakfasts that you can surprise, I guess, even Mexicans)))

Recipe for 2 servings:

1. Chorizo (150-200g), cut into rings and fry on both sides (no butter!) till crust. Catches rings of meat and spread on paper towel to stack excess fat.

2. On the other pan at this time, fry until Golden brown 1 sweet pepper, 2 onions and shallots (optional) 1 chili without seeds and veins, cut into small dice, seasoned with salt, pepper and optionally a pinch of paprika and cumin. Once the vegetables reached the condition, throw them 2 garlic cloves, minced, intensively stir a minute then add the tomato passata (100-150ml.) and fried onion rings chorizo, mix again and pour in the filling 4 eggs, sprinkle with a little grated cheddar. Make a quiet flame and close the lid. Fry until gets to egg white.

3. While preparing the eggs, make the topping. Wash, peel avocado, sprinkle with lime juice (not to dark), cut into slices. 6-8 stems fresh cilantro, remove the leaves and cut coarsely.

4. The finished eggs spread avocado, sprinkle with cilantro, sprinkles of lime, and is served directly in the pan. All the dish you need half a lime.

Phenomenally delicious to serve this dish with a cheese tortilla.

To do so: preheat the pan, put corn tortillas (my recipe here), her 20-50g of cheddar cheese (depends on size of tortillas), cover with second tortilla and fry this design with 2 sides until Golden brown. Cheese may leak out and bake on the edges is OK, and even very tasty. After 2-3 minutes, the tortilla is ready. Take out and cut into segments.

Osso Buco with tomato-orange-rosemary sauce

Everything I love: simple and very impressive taste.
Osso Bucco is an Italian dish, and in Russian – just beef shank, the shank is the lower part of the leg of a cow.
In restaurants ossobuco is often presented as something exclusive, but it is cheap meat. I usually make this soup, because the soup is very rich due to the large amount of connective tissue.
In any case, the shank with skillful cooking turns into magic, as in this case, for example.

1. 4-6 steaks for Osso Bucco (they must fit in 1 layer in the pan), rinse in clean water, carefully blot with paper towel and fry both sides on high heat until brown. Try to get meat that is fried, not stewed.
Important. If you want to keep the shape of the steak, then it’s a must in a circle to wrap thermo cooking string and cook in it. Connective tissue in the cooking process will boil soft, and steaks can fall apart. The taste is not affected.

2. While meat roasts, prepare sauce. 800g tomato concasse/polpe (this is chopped tomatoes without skin and seeds) or tomato passata combine with the juice of 3-4 oranges, finely grated zest of 1 orange 2 sprigs of rosemary. Stir, add salt/pepper to taste.

3. After roasting meat add to the pan with the sauce, povoroshit pieces so the sauce is evenly distributed (ideally it should close the pieces completely). Bring roast to a boil, minimize the flame, close the lid and cook for 1.5-2H. The meat should be very tender and soft. The sauce should thicken and evaporate. If not, then open the lid and increase the heat in the last 30min of cooking.

Simple tomato pasta with mozzarella, Parmesan and burrata

Recipe for 2 servings:

1. Pasta. Put on the fire a pot of water (about 1 liter), bring it to a boil, then throw a pinch of salt and lay 150g pasta (I recommend whole wheat).
Do the fire, waiting for the resumption of the boiling point of water, low down the heat and cook for 7 minutes.
Cover the pot do not cover the pasta does not interfere.

2.Sauce. While cooking pasta, fry until zolotisty 3 finely chopped bulbs of shallots or 1 medium onion, once ready, add onion 2 cloves garlic, passed through the press, intensively stir the onion garlic and wait stunning garlic flavour. As soon as he appears almost immediately in the pan add 400 ml. of the trade winds (tomato puree) and herbs to taste (olive, thyme, Basil, oregano). Further, the sauce should bring to mind the spices: salt, pepper, sweetener (I have Jerusalem artichoke syrup), paprika, Cayenne pepper to your taste.
I added herbes de Provence 2-3 pinches, a mixture of 4 peppers and sea salt.
Simmer for a few minutes, then add 200g of cherry tomatoes. You can leave them whole or cut. Cut the tomatoes in the process can lose shape, and the whole probably not.
Heat the sauce for 5 minutes, the cooking process of the sauce should coincide with the end of cooking the pasta.

3.Assemble the dish. After 7 minutes of cooking the pasta, drain off water, put pasta in sauce, add 2-3 tablespoons of flavored olive oil, stir and tormented on low heat.

The paste is usually cooked to a maximum of 12min to the state of Al Dente, it depends on its size and composition. Whole-wheat pasta to cook longer. Therefore, to avoid mistakes and not to turn delicious in porridge, in the water we cook pasta the minimum time necessary, and in the sauce we bake it until ready.
As soon as the paste to your taste, add to the pan 50g mozzarella pizza, couple tablespoons of grated Parmesan cheese, quickly stir and after 20 seconds you can put it on plates.

4. Feed. On top lay a ball of burrata, some fresh tomatoes, sprinkle with olive or truffle oil, balsamic, sprinkle with Parmesan and herbs, can even pine nuts to throw, which I have not) And Bon appetit!

PS This pasta can be done vegan simply by not adding cheese;) Also it’s gonna be really good.

Cauliflower pizza and homemade tomato sauce recipe

Anyone who loves pizza, here’s her cabbage version! If you do not warn consumers in advance, many may not recognize that the Foundation of a bit unconventional;)

The ingredients I brought 2 pieces, so you like to make a couple. One is right, and the second pizza to freeze. Excellent optimization of your time. If you want 1 pizza, divide all ingredients in half.

Ingredients for the base (for 2 pizzas with a diameter of 26cm):

1 large head of cauliflower (about 1kg),

100 grams of delicious cheese (Gruyere, cheddar or whatever you like),

2-3 tbsp of Parmesan cheese (Parmesan if not, can not put, but it goraaazdo delicious),

2 eggs,

3-4 tsp dried oregano/Basil/herbs of Provence,

3-4 garlic cloves,

0,5 tsp sea salt

Optional a couple of pinches of freshly ground black pepper

Optional 3-4 tbsp buckwheat/almond/whole wheat flour (to give greater hruskoci test).

If you don’t eat dairy products, instead of cheese put more flour (about 150g) 1 egg.

Ingredients for sauce:

400 gr. tomatoes in own juice or tomato trade winds,

1 Chile pepper (can be replaced with 0.5 tsp. Cayenne pepper),

1 onion medium size,

1 clove garlic,

1 tsp dried oregano/Basil/herbs of Provence,

0,5 tsp. dry thyme

A couple of pinches of salt

1 tbsp Jerusalem artichoke syrup (if tomatoes are sour)

0,5 tsp oil ghee for frying vegetables.

How to do:

Sauce. It can be made in advance or in store.

The onion and chilli finely cut into cubes, fry on medium heat until Golden on the drop of oil ghee. Add the chopped garlic, fry for another 30 seconds until garlic fragrant, then immediately add the tomatoes. If you are using tomatoes in their own juice, then mash them with a spatula.

Simmer the sauce for 15 minutes, then add the herbs and leave on the heat for another 5 minutes. Only at the very end of cooking, when the sauce Uvarov and has become thick, add salt/pepper/sweetener to taste.

The sauce is ready, but I strongly recommend to break it in a blender until smooth.

This sauce can also be used for pastaand meat dishesto sandwiches.

The pizza base out of cauliflower.

1. Rinse cabbage, remove outer leaves (you can use them for making vegetable broth) and cut into florets. The stalk is also not throw away, it is ground and goes to the cause.

2. Chop the cabbage in a blender to a wet snow. In principle, this is enough, but I have this small crumb was milled further immersion blender to puree (but he copes with it). It takes a maximum of 2 minutes, but then the basis becomes a very cool smooth texture.

3. Salt the cabbage and leave for 15-20 minutes. So it is going to give all of its juices, which will need to be carefully overcome. I do it using kitchen towel. Cauliflower contains a lot of water, no push-UPS the pizza base will be loose and wet.

4. Pressed cabbage, mix with egg, garlic, grated cheese and herbs, then optionally add the flour. Mix all ingredients until a homogeneous mass.

5. If you have a regular uncoated parchment or you bake directly on the baking sheet without paper, then grease the surface with cooking oil and lightly flour. If you have this paper here, nothing to lubricate and sprinkle do not need to it do not stick.

You can put the dough arbitrary, and can make a completely flat circle through split forms for cakes.

First snap the shape, put it on baking paper upper side (where there is no groove for the base shape), the dough it is not clogged. Carefully align closely inside, then the latch open and lift the form. In the end you have a perfect circle with a diameter of 26 cm and a thickness of about 3-4mm. I think the thickness of the dough is perfect, if you like thicker – please vary the point, but keep in mind that the thicker the layer, the harder it is grilled to crispy perfection.

6. The cake randomly prick with a fork and bake in the oven on the middle shelf for 25-30 minutes at a temperature of 190C. 180S on my cake baked through enough, it burns at 200C, 190C so – perfect. But all ovens are different.

The substrate must be rosy and elastic. Can freeze it for later use. Pizza can be prepared at once. Use any ingredients for the toppings you like.

In this case, I have 1 pizza used only ½ of tomato sauce, then a handful of cheese, half a pre-cooked chicken breast, half a sweet pepper, 4 cherry tomatoes, 2 large mushrooms and top with a couple handfuls of cheese.

Bake on top shelf for 10-15 minutes until cooked ingredients. The last couple of minutes on the grill mode. Incredibly tasty!

My perfect moussaka

Very long picked up the recipe for the moussaka, which once tasted in Greece. Finally found it. It tastes good, REALLY!❤

This is a traditional Greek dish, is a casserole of minced meat, vegetables, and white sauce. A million variations, but I like lamb with eggplant and béchamel sauce and cheese. This moussaka will love even those who do not love eggplant and those who do not like meat casseroles, like me;)

1. General infa. The process is: prepare a stuffing with spices, baked eggplant and cooked the sauce then the casserole assembled and baked. Therefore, the time should be distributed so that all components of the casseroles were ready at the same time.

2. Meat filling. 2 onions, peel, wash, chop finely dice and saute in the oil for frying in deep skillet to brown colour with 2 palachami cinnamon, and 3 Laurel leaves. At this time grind 5-6 cloves of garlic and cook for 1 hour.l. cumin(cumin). Once the onions softened and slightly fried, add garlic and cumin, stirring intensively. Fry no more than 1 minute. Then add 1kg of minced lamb, stir and cook until all the mince is pink turned to brown, and it will definitely stand out mutton fat. Next, a very unusual moment, but without it, your moussaka will be vague. You need to throw the meat into a colander and drain off fat 5 minutes. Return the beef to the skillet, add 200-300 ml. of dry red wine 400g chopped tomatoes Pilati, 800 g of tomatoes in own juice (the juice not to put the tomatoes and remove the green core) or tomato passata, 2 tbsp tomato puree 2 tsp oregano 0.5 tsp. nutmeg. Bring to a boil, reduce heat, cook until the complete evaporation of liquid (approximately 1 hour). After that, take out the minced Bay leaves and cinnamon, and add salt and pepper to taste. You can also add sweetener to taste (1-2 tbsp Jerusalem artichoke syrup). The meat filling is ready.

3. Eggplant. While stewed beef, you can do the eggplant and then sauce. 2 large aubergine cut into very thin (about 3mm wide), spread (can be overlapped) on greased baking paper, just a little salt and pepper and bake at 180C until a strong degree of zagarenski. It is approximately 30-40 minutes.

Important 1. If the eggplants are ready a little earlier than the rest of the ingredients – do not pull them out of the oven, they dry instantly, and you can’t separate them from each other. Let stand in the heat and waiting in the wings)

Important 2. In a classic recipe for eggplant fried in oil, but in this dish, and the meat is fatty, and the sauce, why and eggplant girnet?) But if you want direct authentic, then fry them in oil in a frying pan parties.

4. Bechamel sauce with cheese. Eggplants are laid, the meat is stewed, you can start to make the sauce. Grate 100g of delicious flavored cheese (I had a 50/50 Italian Parmesan and Swiss gruyère). Heat in a small saucepan 65g. butter (I have ghee), add 3 tbsp wheat flour (I tsz), stir and fry for 1 minute, then pour 600ml milk sauce stirring constantly with a whisk to avoid lumps. Cook on medium heat until thick (7-10 minutes), add half the grated cheese, a pinch of nutmeg, salt and pepper to taste, stir. The sauce is ready.

5. Assembling the moussaka. Form for baking grease with oil (I have a round frying pan 26cm). All the ingredients divide into 2 parts because the layers will be repeated twice. Place a layer of eggplant, then a layer of meat and sauce, repeat layers. On top sprinkle with cheese and bake for 25min at 200C. Ideally, the casserole should be allowed to cool put into the refrigerator and eat the next day. So it is fully saturated and mutually exchange their flavors, and also great to keep the shape.

Meatballs with cheese in a spicy tomato sauce

2 large onions finely cut and passeruem until golden brown.

In a bowl with ground beef (500 gr.) add half of the fried onions from the pan + 1 egg + a handful of chopped parsley + a little spices to taste (salt, pepper, oregano/basil). Carefully knead. If you like to add breadcrumbs, then do it gradually, in small portions, so that they do not roll into lumps in the process of kneading the minced meat. 500 gr. need no more than 50 gr. crackers. Remove the minced meat in the refrigerator for at least 1 hour.

Then the stuffing must be beaten off. You can do this either by throwing minced meat from hand to hand, or by throwing it into a bowl or on a work surface for about a minute. I recommend not to omit this item, since it is the chop of minced meat that saturates it with oxygen and makes your cutlets/meatballs/Lula homogeneous and tender.

After beating, remove the minced meat in the refrigerator for at least 30 minutes, and only then cook meatballs from it.

300-400 GR. mozzarella / scamorza cut in half. 1/2 part of the cheese should be grated, and the second part should be cut into 16 identical parts.

With wet hands, roll 16 meatballs from minced meat (we don’t really try, just divide the mass into parts). So that they are the same in weight, minced meat can be divided in half, then each part again in half, etc. then take each meatball, knead it into a cake and put a piece of cheese in the middle, then make a neat ball so that the cheese does not stick out anywhere, and, accordingly, does not flow out during baking.

You can roll the balls in breadcrumbs to be sure, they will seal the surface. Then spread the meatballs on a baking sheet with parchment and in the oven for 20 minutes at 180C.

In the frying pan, after the onion is ready, add 2 cloves of garlic, passed through the press, intensively stir the onion with garlic and wait for the stunning garlic flavor. As soon as it appears almost immediately add 500 ml to the pan. trade winds (tomato puree) and thyme to taste. I added a couple of generous pinches. But you need to be careful with it, very fragrant. Next, the sauce must be brought to mind with spices. I put salt, a little Jerusalem artichoke syrup, ground black pepper, paprika, oregano and cayenne pepper. Simmer for 7-10 minutes.

As soon as the meatballs are ready, dip them in a frying pan with tomato sauce, sprinkle with grated cheese, then a little Parmesan. Leave under the lid for 3 minutes, then sprinkle with parsley (for beauty) and serve immediately.


I thought about them from my last trip to Germany, and here I prepared) If you like real meat sausages, tomatoes and Curry like me, then you urgently need to eat currywurst!

Very simple and wildly delicious dish, the main thing is to buy normal sausages)))

Ingredients (for 4 servings):

* 500g of sausages (I like them) Tasteville),

* 400 ml of tomatoes in their own juice or tomato trade winds,

* 1 large or 2 small onions,

* 1 small sweet and sour apple (can be replaced with 50-70 ml of applesauce or 1-2 tablespoons of Apple or balsamic vinegar, but it is better to use an Apple),

* 2 cloves of garlic,

1-2 tbsp tomato paste,

* 2 tbsp yellow curry powder,

* 1 tsp. mustard,

* 0.5 tsp ground paprika,

* 0.5 tsp dry chili pepper, or 1 small fresh pepper,

* 1-2 tbsp sweetener (I have Jerusalem artichoke syrup),

* Salt / pepper to taste.

How to do:

1. wash vegetables / fruits. The Apple must be cleaned and grated on a fine grater. Chop onion, chili pepper, garlic.

2. fry the sausages in a frying pan until nice fragrant Brown, set aside on a plate.

3. in the same pan (do not wash it after sausages) fry the onion and pepper (if you use fresh). Fry until golden brown, then add chopped garlic, curry, tomato paste, paprika, chili (if using a dry spice), mustard. Mix everything and fry for 30sec-1 min. Then add tomatoes and applesauce. Simmer stirring for 5 minutes over medium heat until sauce thickens.

4. when the sauce thickens, taste it and add salt, freshly ground pepper, sweetener and other spices if you miss them in taste. The sauce should turn out sooooo fragrant, spicy, with sourness and light sweetness. In fact, this is a recipe for delicious homemade ketchup.

5. Next, you have two options for serving this dish. Or put the fried sausages in a frying pan, warm up the whole dish for a couple of minutes and serve.

Or (I recommend doing this) tomato curry sauce is transferred to a blender, punched until smooth, returned to the pan, and only then spread the sausages, warm up and serve. For beauty, you can sprinkle the sausages with curry powder on top.

This dish is very tasty with whole wheat buns.