For the recipe you will need:
brown broth – 1000g
creamy margarine – 30g
carrot – 80g
parsley (root) – 20g
onion – 40g
wheat flour – 50g
tomato puree – 200g
sugar – 25g.
To prepare the main red sauce you need:

Boil brown broth from fried meat bones and strain. Pour part of the broth (1/5) into a separate bowl, cool to 50 C, add the sifted, fat-free sautéed wheat flour (red sauté) and stir with a wire whisk so that a homogeneous mass without lumps is obtained. In the rest of the broth, put browned tomato puree, browned roots and onions, heat to a boil, then pour in the broth mixed with flour, stir immediately and, stirring occasionally, cook at a low boil for about an hour.

At the end of cooking, add sugar, tint the sauce with burnt sugar and strain; Rub the remaining vegetables on the sieve and combine with the sauce.

To prepare burnt sugar, put granulated sugar in a pan, moisten with water and, stirring with a wooden spatula, heat until a dark brown (almost black) color is formed, then pour in cold water (2 parts of water to 1 part of sugar). When sugar dissolves, remove from heat and strain.

5 g of granulated sugar is consumed for 1 liter of sauce for zhzhenka.

The sauce is used as a basis for preparing various derivatives of red sauces – with onions, mushrooms, wine, vinegar, mustard and other products, seasonings and spices.