What is the best way to marinate shish kebab? Marinate meat for barbecue

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How to soak pork kebab so that the result is incredibly tasty meat? What ingredients should be added to the marinade, and which ones should you avoid? What recipes won't take much time but will be a lot of fun? Read all about how to properly marinate pork before a picnic!

Pork kebab is an amazing dish. Don't believe me? How else! Firstly, it succeeds almost always and for almost everyone (the only exception is, probably, frying over an open fire). Secondly, during the cooking process it loses a significant part of the harmful fat, and when it gets to the table, it retains only all the goodies and health benefits. Thirdly, it is ideally juicy, since the amount of fat in pork meat is greater than in beef and, especially, chicken.

Rules for marinating pork meat

It is only important to know how to properly marinate pork kebab, and then everything will definitely work out. And our advice will come to the rescue with this.

You can use vinegar! Pork is probably the only type of meat that can be freely marinated with vinegar. In this case, you do not risk getting hard fibers, since they have a special structure. Marinade with vinegar for pork kebab is the easiest to prepare. And in some cases it will reduce preparation time. For example, a quick marinade for pork shish kebab based on vinegar and sugar mixed with water will allow you to use the carcass after infusing at room temperature within 3 hours.
No need to add oil. Pork is already quite a fatty product, so you shouldn’t use additional olive or sunflower oil. Their task is to “seal the pieces” to create a crust and retain the juice inside. In our case, the pieces should get rid of some of the fat while on the grill, so it is not advisable to use vegetable oils.
Marinating time - 12 hours. To properly marinate meat for shish kebab, you need to give it enough time to saturate with the components of the marinade. For pork, the period is at least 12 hours, during which it must be refrigerated. No quick ways to marinate pork kebab will give a similar result.

The easiest ways to marinate

You can prepare a marinade for pork shish kebab literally using available ingredients. The most popular ingredients are vinegar and mayonnaise. We'll tell you in detail about each recipe.

How to marinate pork kebab in vinegar

You will need:

table vinegar 9% - 4 tbsp. spoons (for 1.2-1.5 kg of meat);
sugar - teaspoon;
onion - 2-3 large heads;
water - 8 tbsp. spoon;
pepper and salt.

Preparation

Remove films from the meat and divide into medium-sized portions (about the size of a child’s fist).
Rub the pieces with pepper and salt, mix well.
Peel the onion, chop into thick rings, and add to the meat.
Dilute the vinegar with chilled water, add sugar, stir, and pour into the bowl with the kebab.
Stir the contents, cover with a lid and pressure, put in the refrigerator.

Marinade for pork shish kebab with mayonnaise

An excellent recipe, which has one caveat - if you don’t want to harm your health, refuse store-bought sauce. Some components in finished formulations release harmful substances when heated. Therefore, prepare mayonnaise at home using an egg yolk, a spoonful of mustard, a drop of vinegar and vegetable oil. It will take you no more than 5 minutes to whip up a wonderful sauce. Using it, you will know exactly how to deliciously marinate pork kebab without compromising your health!

You will need:

mayonnaise - 300 ml (per 1 kg of pork pulp);
onion - 4 large heads;
pepper and salt.

Preparation

Divide the meat into kebab pieces, distribute salt and pepper evenly. Leave to sit for 15 minutes to saturate the pieces with salt.
Gradually add mayonnaise, stirring with your hand and brushing each piece. You don't need to add a lot of sauce. Its volume should not cover the meat, but simply be present in it, enveloping the pieces well.
Peel and chop the onion into rings. Mix some of them in a bowl with meat, and place the other part on top, press with a lid.
Place in the refrigerator.

Diet marinades

Recipes for marinade for pork shish kebab with mayonnaise may seem too greasy, and with vinegar - too spicy. We offer you light dressing options with dietary ingredients.

Mineral water marinade for pork shish kebab

You will need:

mineral water - 0.5 l (per 2 kg of tenderloin or collar);
onion - 3 large heads;
cilantro (grains), a mixture of paprika and dried tomatoes;
black pepper, salt.

Preparation

Cut the meat and place it in a container. Add peeled and coarsely chopped onion to it.
Season well, add cilantro seeds, paprika mixture and tomato. Add salt and mix well. Remember a little - let the onion release its juice, then evenly distribute the spices over the kebab pieces.
Pour in mineral water until it lightly covers the meat. Place in the refrigerator.

Marinade for pork kebab with kefir

You will need:

kefir with a fat content of 3.2% - 500 ml (per 1.5 kg of meat);
sugar - teaspoon;
onion - 4 large heads;
pepper and salt.

Preparation

Peel the onion, grate 2 heads, chop the other 2 into large pieces.
Transfer the grated onion to the meat, cut into pieces. Add salt and pepper, mix well.
Gradually add kefir, constantly stirring the meat. The amount of kefir should be enough to lightly cover the kebab.
Add sugar and stir.
Place onion rings on top, cover with a lid, or better yet, press down the marinade with a weighted plate. Place in the refrigerator.

Armed with our recipes, you can confidently go on a picnic or cook aromatic, tender kebab at home!

Marinade for chicken kebab (in kefir, soy sauce, beer)
Marinades for turkey, beef and pork (in tomato juice, pomegranate juice, kefir, with kiwi)
Shish kebab on skewers from chicken hearts (outdoors, in an air fryer, oven and in a frying pan)
Homemade kebab in the oven (chicken, lamb, beef and pork)
Chicken kebab in the oven (from thighs, fillets and wings)
Shish kebab in a slow cooker (chicken, pork, beef)

Meat roasted over a fire is something special. At home, in the oven or even on a convection oven, you will never be able to cook such aromatic, toasted kebab as on the coals of a fire lit on the bank of a river in the nearest forest. And to make the meat soft and tender, marinades have been invented.

Marinade is a mixture of seasonings, vegetable oils and natural products containing acids. Meat kept in marinade acquires a soft texture and aroma due to the ingredients of the marinade. For pork, beef and lamb, marinades are made rich, while marinades for poultry and fish should be more delicate and tender. The tougher the meat, the longer you need to keep it in the marinade. It is not recommended to put salt in marinades, since a hypertonic solution will simply “suck” all the juice out of the meat, and the kebab will turn out dry. For the same reason, you should not make the marinade too “sour”.

Amateur cooks often experiment with marinades, sometimes adding the most unexpected and even exotic ingredients to them, making the marinades sweet, hot, sour or spicy. Ketchup, vinegar, soy sauce, kiwi, mayonnaise, cognac, coffee, mustard, sparkling mineral water, yogurt, various spices, pomegranate juice, onion, garlic - all this can become the ingredients of your marinade. But there should not be too much marinade. Since the meat will release its juice during the marinating process, the amount of liquid will increase further - this must be kept in mind.

Do not use aluminum cookware to marinate meat. Usually the meat is marinated in a large enamel pan and even in a bucket if a large company gathers for barbecue. But if you don’t have such utensils at hand, you can get by with an ordinary plastic bag, just a whole one.

The duration of marinating depends on several factors: the toughness of the meat, the time you have up to hour “X”, and also on the availability of the necessary products in the refrigerator. If time is running out, choose a recipe for a more “vigorous” marinade, and if you add onions to it, do not cut it into rings, as usual, but grate it. The meat should be kept in this marinade for literally 2-3 hours, otherwise it will taste bitter.

The fish should not be kept in the marinade for a long time - 45 minutes is enough. Poultry does not require lengthy preparation either. You can start frying chicken shish kebab within half an hour after placing the meat in the marinade.

If you cut the meat into large pieces, it will take longer to marinate. You need to cut the meat across the grain so that the pieces do not “shrink” during cooking.

Dishes with meat should be placed in a cool place, preferably in the refrigerator.

Recipes for marinades for barbecue

Traditional marinade consists of vinegar, chopped onion rings, black pepper and salt. This is the kind of marinade that is usually used for store-bought kebabs that no one likes. The disadvantages of this mixture are that the vinegar must be measured with pinpoint precision, and the holding time should not be delayed, otherwise the meat will acquire an unpleasant aftertaste, although, of course, it smells wonderful during the cooking process. But true kebab connoisseurs reject vinegar and never add it to marinades. The same, by the way, applies to mayonnaise.

Lemon marinade connoisseurs will not find it offensive and is excellent for pork. All you need to do is add lemon juice of one or two lemons to the marinade instead of vinegar. The remaining ingredients are classic - onions, vegetable (preferably olive) oil, black pepper and peppercorns, bay leaf. As for the proportions, for two kilograms of pork, 2-3 onions, four tablespoons of oil and spices to taste will be enough.

Coffee marinade does not involve adding acids to meat at all. For the same two kilograms of pork with spices, 4 tbsp. spoons of olive oil and chopped onions (4 pieces) will need 1 liter of hot, but not boiling coffee. This coffee is poured over the meat, and then left to cool first at room temperature, and then marinated in the refrigerator. The meat should be kept in this marinade for six hours. Your guests will never guess what gave the kebabs such tenderness and flavor.

Kefir marinade Recently it has become very popular among those who like to eat aromatic shashlik in the lap of nature. To prepare it, for two kg of pork, you usually take a liter of low-fat kefir, spices and seasonings to taste, and four not too small onions. Onions can be cut into rings or into cubes, then mixed with meat and seasonings, and pour kefir over the resulting mixture. The dish with meat should be shaken thoroughly and refrigerated for 4 hours. Kefir marinade is good for both chicken kebab and beef, just not too tough. A marinade based on yogurt is prepared in a similar way, but not sweet with fruit additives, but regular fermented milk.

Mineral water marinade it becomes even easier. For it, take one and a half liters of well-carbonated mineral water, herbs, spices, a little salt and 3 onions. Even the oldest beef, after 4 hours spent in this marinade, turns into the most tender fillet. But be careful, do not add medicinal table types of mineral water to the marinade: they have a unique taste and smell that they will not hesitate to impart to your kebab.

Pomegranate marinade love in the east. To prepare it, take two glasses of pomegranate juice, several bunches of greens (cilantro, mint, basil), more ground pepper and one large onion per kilogram of meat. The meat is kept in this marinade for at least 10 hours, or better yet a day, but, of course, in the refrigerator. This marinade is almost ideal for lamb and pork.

Wine marinade gives the meat a delicate aroma and makes it softer. However, not everyone likes the taste of wine. However, for those who want to try marinating meat in wine, it is recommended that for the same two kilograms of beef or pork, take a liter of dry red wine, three medium-sized onions, more black pepper and basil, or fresh. If you use white wine, your marinade will also work for turkey.

There are hundreds of marinade recipes for barbecue. Soy sauce, honey, kvass, beer, tomato juice, mustard, balsamic and apple cider vinegar and anything else are added to marinades. But now that the algorithm for preparing the marinade is clear, you can experiment with any ingredients, creating your own, unique and best marinade.

Proper marinating of kebab and skillful cooking of it over coals will result in juicy, aromatic, tasty kebab!

Marinating shish kebab is almost the primary task, when completed we will get a juicy, aromatic, . We don’t beg the ability to cook after marinating such a kebab on the coals. But you still need to pay special attention. It is this that significantly distinguishes kebab, cooked over a fire by one person, but marinated in different ways. These are the secrets of marinating shish kebab that we would like to tell the readers of Povarenok.

How to properly marinate shish kebab

Secret 1.
There is a lot of controversy about vinegar in barbecue marinade. We dare to advise you not to use table vinegar at all for marinating barbecue meat. It will only worsen the taste of the meat, its aroma, and dry it out, literally squeezing the liquid out of its fibers. Good meat tenderizers in marinade are fermented milk products - kefir, whey, yogurt, natural yogurt.

Secret 2.
It is good to marinate kebabs in natural mineral water. The meat is marinated in mineral water very quickly, literally for an hour, and it can already be threaded onto skewers. It is mineral water that best preserves the true taste of meat during frying, while other ingredients can drown it out, such as vinegar and other similar products.

Secret 3.
Do not use mayonnaise for marinating meat. It is not subject to heat treatment and can significantly worsen the taste of the kebab. But tomato sauce and tomato paste are quite suitable for adding them as an ingredient to the kebab marinade. But! Tomatoes in any form should not exceed twenty percent of the total volume of marinade sauce.

Secret 4.
As an acidic product to soften meat in the marinade, you can use (optional) lemon juice, pomegranate juice, or dry wine.

Secret 5.
There will be no good barbecue without onions. This is an essential ingredient in the marinade for it. Onions soften the meat and make it juicier. Typically, onions for barbecue, especially in the Caucasus and Asia, are chopped coarsely. But practice shows that the finer it is chopped, the better the meat in the marinade will be soaked in it. And to decorate a kebab with large onion rings strung on it, such an onion can be prepared during the frying process.

Secret 6.
Special attention should be paid to the spices in the marinade. This could be a store-bought barbecue spice mix. But it would be better to use your sense of taste in selecting a bouquet of seasonings for the marinade. The most important thing is that the marinade contains bay leaf, pepper, and salt. And then according to your taste. Many nationalities use marinades for meat with the addition of cumin, cloves, cumin, basil, rosemary, marjoram, nutmeg, suneli hops, coriander and other spices. To better highlight the aroma, a mixture of spices selected for the marinade can be pounded in a mortar or crushed in another way.

How to marinate meat for barbecue

The meat in the marinade must be positioned correctly so that it is better saturated with it. We lay out the vegetable mixture with spices in layers, transferring it between the next layer of meat. Then cover the meat with a plate, put a weight on top, pour in a little water so that the meat does not dry out, but is completely immersed in the marinade juice. And we marinate the meat in this way for as long as indicated in the marinating recipe - it all depends on the type of meat and the main ingredient of the marinade chosen as a “tenderizer”. The tougher the meat and the less acidic the marinade, the longer the marinating period (up to 4 hours), and for soft meat 30 minutes is enough for it to absorb all the aromas of spices and seasonings.

The taste of cooked kebab depends on several factors.

First, the meat is selected, and then it is marinated, following all the rules.

It is the marinade that determines how juicy and tender the kebab will be.

As for meat, pork is considered the best option for this dish.

Since it is moderately fatty, and its pulp, when cooked correctly, turns out tender and aromatic.

Rules for choosing meat for barbecue

The choice of meat determines whether the kebab will be lean or fatty, its taste and method of preparation.

When choosing pork, you must adhere to some rules:

It is best to choose chilled pork rather than steamed or frozen. Because the latter turns out to be too tough. Chilled pork is elastic, while frozen pork is loose and releases red meat juice.
To get a tender and melt-in-your-mouth kebab, you need to choose young pork. This can be determined by its color; the darker it is, the older the animal was.
The main thing when choosing a product is its freshness. Therefore, the meat should be glossy, uniform in color, pleasant in smell, dense, dry, without blood, with clear juice. You can check the freshness by lightly pressing it with your finger; if the dent quickly smoothes out, then you can buy the product.
Pork for barbecue must have streaks of fat. This will make it more juicy and tender. The dark yellow color of the fat indicates that the animal was old. In good meat, the fat is evenly distributed and has a light yellow color. It should not hang down in separate pieces.
Nowadays you can see uncut portioned pieces of meat on sale in supermarkets. It is better to avoid such a product and choose a large and whole piece of pork carcass.
The pulp should not contain foreign matter such as mucus or blood.
A product that has been re-frozen is not suitable for barbecue. You can check this in the same way as when checking freshness, by pressing your finger on it. Frozen product will not change color.

When buying pork meat for barbecue, you should give preference to the loin, shoulder, neck, and ham.

Each of these parts has its pros and cons:

The neck is the most popular cut of pork used for barbecue. A moderately fatty neck turns out soft and tender.
The ham will turn out drier than the neck. Therefore, it is marinated differently than other parts.
The shoulder blade is hard and the kebab from it may turn out to be tasteless, but if there is no other choice, then the shoulder blade must be marinated well.
The loin is the fattest part of the pig, so it is not suitable for lovers of lean dishes.

Choosing the right cookware

There are no trifles in the preparation of this dish, so the choice of utensils is as important as the selection of meat.

How to choose the right container for marinating shish kebab?

The container in which the kebab is marinated should be glass, clay or enamel.
Do not use aluminum or iron utensils, as this may cause oxidation of the meat, which will spoil its taste or lead to poisoning.
Wood is also not suitable, because it releases tannins that can change the taste of the dish.
The container must be sufficiently deep and voluminous.

Features of marinating pork

Regardless of the marinade chosen, there are certain rules for how to marinate pork kebab:

Cut into large pieces. Then the pork will turn out juicy and melt in your mouth. But it is not recommended to make the pieces too large, as they may not be cooked inside.
The main thing is to cut it correctly. This must be done across the grain. This is necessary so that the kebab is marinated and fried faster, is soft, and its taste is fully preserved. In addition, when slicing meat, you need to make sure that there is a layer of fat in every piece.
No fatty marinades. Pork itself is quite fatty, so mayonnaise and vegetable oil cannot be used to prepare shish kebab. This repents even of its dry parts.
Yes - vinegar. Despite the popular belief that vinegar is an unsuitable product for marinating, it is perfect for pork.
Use of alcohol. Classic barbecue recipes often use alcohol. White wine is best for this.
Lots of onions. If the marinade recipe contains onions, then you need to add as much of it as possible.
Without salt. It is better not to add salt to the marinade, as it can make the meat dry. This must be done several hours before cooking.
Sour and spicy marinade. Regardless of what products are used to marinate pork, the marinade should end up being spicy and slightly sour.
Minimum – 10 hours. This is exactly how long it takes for the meat to marinate well, so you can’t marinate pork kebab quickly. All this time it should be in the refrigerator or any other cool place.

We present to your attention the simplest option for marinating - in onions:

The best recipes for marinating pork shish kebab

Tomato marinade

Cooking process:

Cut the onion into rings, finely chop the greens.
Chop the meat and place it in a large container.
Add greens, onions, tomato paste, seasonings.
Fill the pieces completely with clean water.
Leave to marinate for at least 10 hours.
You can add salt 2-3 hours before cooking.

Marinade with champagne

Ingredients for 2.5 kg:

dry champagne – 1 bottle;
onions – 5 pieces;
spices to taste.

Cooking process:

Cut the pork and onion into large pieces.
Place everything in a container.
Pour champagne over the future kebab so that it completely covers it.
Season with spices.
Marinate for at least 8 hours.

Marinade with mineral water

Ingredients for 2 kilograms:

sparkling mineral water – 0.5 liters;
onions – 3 pieces;
cilantro grains - 1 teaspoon;
paprika – 1 teaspoon;
dried tomatoes – 50 grams;
seasonings to taste;
salt.

Cooking process:

To marinate delicious pork kebab, chop the flesh and place it in a large bowl.
Chop the onion coarsely, add it to the meat, wait until it releases its juice.
When there is enough juice, add paprika, cilantro and tomatoes, mix everything well.
Add spices.
Pour mineral water over the food until it completely covers it.
Marinate for 10–12 hours, add salt half an hour before cooking.

Milk marinade with vegetables

Ingredients per 1 kilogram:

garlic – 5 cloves;
milk – 0.5 liters;
sweet pepper – 1 piece;
medium tomato – 1 piece;
onion – 1 piece;
carrots – 1 piece;
sugar – 60 grams;
spices and salt to taste.

Cooking process:

Pour milk into a deep saucepan, add black pepper and sugar.
Place the container on the fire and boil a little.
Remove milk from heat and let cool.
Slice the pork and rub with garlic.
Place the meat in milk and leave for 9 hours.
Salt the kebab 2-3 hours before cooking.
Cut sweet peppers, tomatoes and onions into small pieces.
Thread the kebab, alternating it with sweet peppers, tomatoes and onions.

Kefir marinade

kefir with a fat content of at least 3% – 500 ml;
granulated sugar – 1 teaspoon;
onions – 4 large heads;
pepper, salt.

Cooking process:

Grate two onions on a medium grater, cut the remaining two into large rings.
Chop the pork and put it in a bowl.
Add grated onion and kefir to the meat.
Add sugar and mix.
Place onion rings on top of the contents.
Marinate overnight.
Add salt 2-3 hours before cooking.

Classic vinegar marinade

Ingredients for 1.5 kilograms:

table vinegar 9% - 4 tablespoons;
sugar – 1 teaspoon;
onions – 3 pieces;
water - 150 grams;
spices to taste.

Cooking process:

Slice the pork and rub with black and red pepper.
Chop the onion into large rings and add to the meat.
Dilute the vinegar with cold water, add sugar, and pour into the kebab.
Mix everything and leave for 12 hours.
Add salt 2 hours before cooking.

We invite you to watch the classic marinating process in the video below:

White wine marinade

Ingredients for 2 kilograms:

white wine – 1 glass;
coriander – 1 teaspoon;
ground black pepper, peas;
Bay leaf;
salt to taste.

Cooking process:

Chop the meat and place in a bowl.
Sprinkle with seasonings and pour in wine, mix everything.
Leave in the refrigerator for 12 hours, stirring occasionally.
Add salt before cooking.

Sour pomegranate juice marinade

Ingredients for 2 kilograms:

freshly squeezed pomegranate juice – 1 glass;
onion – 1 piece;
cloves, salt and pepper to taste;
parsley – 1 bunch;
basil to taste.

Cooking process:

Cut the pork and divide into 3-4 parts.
Place the first part on the bottom of the dish, season with spices.
Cut the onion into large rings and place on the contents of the bowl.
Place the second part of the meat on top.
Chop the greens and sprinkle.
Continue adding pork in this manner until it is finished.
Marinate for 8–12 hours.
Add salt before cooking.

Are you at a loss and completely confused by such a variety of recipes?

You still need to decide!

Why do so many marinade recipes use carbonated liquid?

Thanks to air bubbles, the pork marinates faster and more evenly.

You can replace sparkling water with beer if you like its taste.

If you decide to use chicken meat for this dish and don’t know how to marinate chicken for barbecue, then the recipes described above will also work for you.

Feel free to use them.

How to determine the readiness of shish kebab?

To do this, you need to make a small cut; if the meat has released clear juice, it means it is ready.

Looking for easy salad recipes because you're tired of all the old options? Then here it is:

Pickled cabbage is perfect for a feast. If you don't have it on hand, you'll find a variety of quick-cooking recipes.

And you will find out that there is a very interesting recipe for Ranch sauce that you can easily prepare. It goes well with many dishes, including barbecue.

Tips on how to properly grill meat:

The best firewood for this dish would be grapevine, black locust, dogwood, beech, oak and most fruit trees. Do not use coniferous varieties.
Do not turn the skewers often, otherwise the meat will be too dry.
Flames must not be allowed to appear.
If during cooking the juice released from the pulp drips into the coals, then the skewers must be sprinkled with marinade.

Shashlik has undergone many changes in its modern interpretation.

If lamb is considered a traditional product, now many chefs are increasingly using pork.

Despite this, it is still necessary to adhere to the traditional rules for preparing this dish and then the kebab will turn out tasty, tender and juicy.

Some more final tips from a professional in the video:

Kebab sauce is a special gourmet theme. A good sauce can not only diversify a dish and give it a refined taste, but also emphasize the taste of the meat itself and even cover up its shortcomings that the kebab maker made when marinating and frying the dish on the grill. These are the barbecue sauces we would like to draw the attention of Povarenka readers to.

Armenian sauce

Place fresh bell peppers and tomatoes on a skewer and bake over coals, or you can lightly blanch these vegetables in boiling water. But baking over a fire would be better. Remove the skin from the tomatoes. Remove the seeds and stem from the pepper. Chop the vegetables as finely as possible, add finely chopped herbs to the vegetable puree - you can use cilantro, basil, parsley. Salt and pepper. All. The sauce is ready.

Tomato sauce

Try to find bright scarlet tomato paste for him. We dilute 200 grams of pasta with water (a little), let it boil, add finely chopped onion, herbs, salt, pepper, let it simmer for another three minutes, turn it off. Add finely chopped garlic. Let it cool. The sauce is ready.

Soy sauce

Mix soy sauce (1 part) with mayonnaise (3 parts), add garlic through a garlic press, and also ground pepper. Ready! A very spicy and special sauce, although, as you can see, it is very easy to prepare.

White sauce

Garlic (4 cloves) and one onion are passed through a meat grinder or chopped in a blender. Separately, melt the butter (five tablespoons) in a frying pan, add onion and garlic, dry white wine (100 ml), simmer everything well over low heat. Let's take it off. Add lemon juice from half a lemon, ground pepper, a spoonful of mustard, mayonnaise (100 grams), a teaspoon of sugar to the sauce. The sauce is ready.

Tartar sauce"

Grind a couple of boiled yolks with a fork. Add juice from half a lemon to them, salt to taste and pepper. Beat the mixture and gradually add half a glass of olive oil to it. Now chop the green onions and add to the sauce. Grate the pickled cucumber, finely chop the green olives, and squeeze a couple of cloves of garlic through a garlic press. Add all this to the sauce. Beat it a little more and serve it to the kebabs.

Homemade Tkemali sauce

In the East and the Caucasus, they really like to serve this sauce with kebabs. But there they use such an ingredient for its preparation as cherry plum. Instead of this sour product, we will use plums, which can be frozen. Half a kilo of pitted plums should be minced, add 10 grams of salt, 20 grams of sugar and boil over low heat for five minutes. Now add finely chopped garlic (a couple of cloves), red hot pepper, finely chopped dill and cilantro, and also a quarter teaspoon of ground coriander. Bring the sauce to a boil. Remove from heat. Let cool. Ready!

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