Español
Français
Português
Русский
简体中文
繁體中文
日本語
한국어
العربية
Türkçe
Қазақ
Deutsch
Italiano
Українська
Sour cream sauce
1 serving
sifted flour is heated by stirring with a wooden spatula, preventing burning and changing of its colour. dried flour is ground with oil and diluted with broth, well kneaded till homogeneous mass is formed. then the sauce is boiled for 25 - 30 minutes, salted, strained. sour cream, previously brought to a boil, is put into hot sauce, salt is added, then boiled for 3- 5 minutes and strained.
sifted flour is heated by stirring with a wooden spatula, preventing burning and changing of its colour. dried flour is ground with oil and diluted with broth, well kneaded till homogeneous mass is formed. then the sauce is boiled for 25 - 30 minutes, salted, strained. sour cream, previously brought to a boil, is put into hot sauce, salt is added, then boiled for 3- 5 minutes and strained.
butter - 50 g, wheat flour - 50 g, vegetable decoction - 500 g, or water - 500 g, salt - 8 g, sour cream - 500 g
