Sauces for Winter

Sauce recipes for winter cover preserves in jars that serve as a versatile condiment for meat, sides, pasta and bread. The section combines Soviet-era classics and Caucasian recipes built on a vegetable base.

Most winter sauces rely on three key ingredients: tomatoes, bell peppers and garlic. Tomatoes are passed through a grinder or blender, reduced until thick and acidified with vinegar or citric acid – the resulting base supports ketchup, adjika and tkemali. Peppers and eggplant add body and sweetness in lecho and vegetable caviar; garlic delivers heat and aroma. Spices – paprika, coriander, black pepper, khmeli-suneli – define the character of each individual sauce.

What the section covers

• Adjika – tomato-garlic base, apple variants, fiery hot pepper versions;
• Lecho – classic with bell peppers, with eggplant, no-sterilisation options;
• Zucchini and eggplant caviar – USSR GOST recipe, no-sterilisation, with tomato paste;
• Tomato sauces – homemade ketchup, gorloder, pizza base, meat condiment;
• Garlic and hot pastes – garlic paste, tkemali, dressings.

Sauces are packed hot into sterilised jars of 0.3–0.5 L – a convenient size for one or two servings after opening. Storage in a cool dark place gives up to 12 months; opened jars keep 2–3 weeks in the fridge. Every recipe on recepty.mobi includes exact proportions and step-by-step photography.