Sauce for stewing dolma. White sauce for dolma. Video recipes for making dolma sauce

home – The fact that in modern conditions we have the opportunity to turn to recipes from traditional cuisines of the world is undoubtedly encouraging. However, our grandmothers were also familiar with the various secrets of preparing dishes from different regions of the Soviet Union, and one of the most popular culinary delights

dolma This dish is reminiscent of the familiar cabbage rolls, only the minced meat is not in cabbage, but in grape leaves. To serve the dish, a variety of dressings are prepared that can highlight the original taste of the dish. The classic sauce for dolma is made from matsoni, a traditional fermented milk drink in the Caucasus, but it can be replaced with ordinary sour cream.

Having prepared juicy, aromatic dolma, it’s worth spending a little time to serve it with a delicious sauce. This dish in itself is very appetizing, but a sour cream dressing with light creamy notes will reveal all the facets of its uniqueness.

• You will need: – Sour cream
• 150 ml – Full fat kefir
• 200 ml – Garlic
• 3 cloves – Dill, fresh
• 1 medium bunch – Cilantro, fresh
• 1 small bunch – Basil, fresh
• 1 small bunch – Black pepper, ground
• taste – Black pepper, ground

Salt – 5

Number of servings – Cooking time

15 minutes

Sour cream base – Main dressing ingredients

1. Fresh dill, basil and cilantro are washed in cold water and dried with a towel. Hard stems of greenery must be removed and the leaves finely chopped with a knife. Garlic passed through a garlic press is added to the chopped herbs placed in a deep bowl, then salt is poured. Everything is mixed and infused for several minutes.
2. At this time, the base of the sauce is being prepared. Kefir is poured into a bowl, after which sour cream is carefully added to it. The mixture is stirred first with a spoon and then – using a whisk. It should turn out completely homogeneous, without separation or lumps. The base is seasoned with ground black pepper to taste.
3. The preparation of the sauce is completed by mixing all the ingredients of the dressing. To do this, the sour cream-kefir mixture is poured into the mixture of herbs and garlic, and mixed carefully and for a long time. The finished sauce for dolma is homogeneous, moderately thick, with an even distribution of the herbs crushed in it.

Innings

The prepared dolma sauce must be kept in the refrigerator for about half an hour before serving. Freshly prepared dolma is laid out on a plate, after which sour cream dressing is generously poured on top. If several sauce options are planned, they are served in separate gravy boats.

1. This sauce made from kefir and sour cream with herbs is suitable not only for dolma, but also for stuffed cabbage rolls, meatballs, cutlets – in a word, any dishes that contain minced meat. A good combination would be to serve the sauce with fish dishes, especially – fried fish. Seafood appetizers that included frying during the preparation process will turn out much softer and tastier with sour cream dressing.
2. Dolma sauce can also be served for other appetizers – especially nachos, croutons and fresh vegetable slices – bell pepper, carrots, cucumber.

A quick recipe for a festive or everyday feast, which is a classic sour cream dressing, will appeal to both the housewife and her household. The finished sauce, which is left over after a meal, can be stored in the refrigerator for two days, which means you can enjoy the taste of your favorite dishes with dressing the next day!

– as usual, served with a very fresh white sauce, which is prepared on the basis of fermented milk products. Add extra freshness to the sauce with lemon juice or zest, mint leaves and grated cucumber. We will share with you the most traditional sauces for dolma using simple recipes.

How to prepare lemon sauce for dolma?

Ingredients:

• butter - 200 g;
• flour - 6 tbsp. spoon;
• chicken broth - 3 tbsp;
• eggs - 6 pcs.;
• lemons - 3 pcs.;
• water - 6 tbsp. spoon;
• salt, pepper - to taste.

Preparation

Heat up the chicken broth. Melt the butter in a frying pan and fry the flour in it for a minute. Constantly stirring the flour mixture, pour the broth into it in a thin stream. As soon as the mass becomes homogeneous, add one egg at a time, mixing as intensely as possible so that the eggs do not curl. The mixture should not be brought to a boil, but just wait until it thickens, stirring constantly. The last thing to add to the sauce is lemon juice, salt and pepper, after which you can remove it from the heat.

Dolma sauce - recipe

Ingredients:

• yogurt - 1 tbsp.;
• fresh mint - 1 bunch;
• garlic - 1 clove;
• salt, pepper - to taste.

Preparation

Separate the mint leaves from the stems (they can later be used to brew tea) and chop finely. Pass the garlic through a press and add to the yogurt along with chopped herbs. Season the sauce with salt and pepper to taste.

Kefir dolma sauce

Ingredients:

• kefir (2.5%) - 1 tbsp.;
• sour cream - 2 tbsp. spoons;
• dill - 1 bunch;
• salt, pepper - to taste;
• garlic - 1 clove.

Preparation

Mix kefir with sour cream until smooth, add a little chopped dill, salt, pepper and chopped garlic. This sauce is ideal if you don’t have matsoni on hand, but if you do have matsoni, then pay attention to the following recipe.

Matsoni dolma sauce

Ingredients:

• matsoni - 500 ml;
• garlic - 5 cloves;
• cilantro, dill, mint;
• salt, pepper - to taste.

Preparation

Grind the garlic together with the herbs into a paste, add salt and pepper to the resulting aromatic mixture, then add the greens and garlic to the cold matsoni and mix thoroughly.

Egg sauce for dolma

Custard egg sauce for with lemon tastes like the sauce prepared according to the first recipe, but in this case, our sauce thickens without flour.

Ingredients:

• egg yolks - 3 pcs.;
• lemon juice - 1/3 tbsp.;
• chicken broth - 3/4 tbsp.

Preparation

Beat the egg yolks until white, adding salt and pepper. Without ceasing to beat, pour lemon juice into the yolk mixture and stir for another minute. Place the saucepan with the yolks on low heat and begin to gradually pour in the hot broth, also stirring continuously. As soon as our sauce thickens, you can remove it from the heat, cool and serve.

Sour cream dolma sauce

Sour cream sauce with cucumbers is called tzatziki (tzatziki) and is traditional in Greek cuisine. But since dolma is also a traditional dish for the Greeks, the appetizer in grape leaves, according to tradition, began to be served with this particular sauce.

Ingredients:

Preparation

Finely grate the cucumber, add a little salt and leave for a couple of minutes. Squeeze out the juice and pour sour cream over the cucumber pulp. Season the resulting mixture with salt and pepper, add lemon zest and chopped cilantro. Fans of garlic or chili peppers can supplement the sour cream sauce with these ingredients. Bon appetit!

Dolma is a popular oriental dish made from grape leaves stuffed with vegetable or minced meat. It is served hot, after adding any spicy gravy. In today's publication we will analyze in detail several simple recipes for sour cream dolma sauces.

With mint

This universal white sauce goes harmoniously with dolma, highlighting its taste. That is why it is especially popular among Eastern housewives. To prepare it in your own kitchen, you will need:

• 200 g of fresh thick sour cream.
• 2 cloves of garlic.
• Half a bunch of dill and feather onions.
• Mint stem and salt.

Since this sauce does not contain a single ingredient that requires preliminary heat treatment, its preparation will take no more than ten minutes. First you need to make sour cream. It is simply transferred to a deep bowl, and then added with salt and supplemented with garlic passed through a press. At the final stage, the almost finished sauce is mixed with chopped herbs and chopped mint. All this is left to steep for a short time and then served with dolma.

With kefir and herbs

This thick, moderately spicy sauce has a very interesting taste and amazing aroma. Therefore, it will ideally complement oriental cabbage rolls made from grape leaves. To prepare it you will need:

• 50 g of fresh non-acidic sour cream.
• 250 ml kefir.
• 100 g dill.
• 2 cloves of garlic.
• Salt and ground pepper.

Preparing this sauce for dolma from sour cream is extremely simple. First you need to do the dill. It is washed, crushed and combined with crushed garlic and sour cream. All this is peppered, salted, diluted with the required amount of kefir and stirred with a mixer or whisk.

With cucumbers and lemon

Sour cream sauce for dolma, made using the technology described below, has a slightly sour taste, thick consistency and incredibly fresh aroma. To create it, it is advisable to use young cucumbers, since old vegetables are covered with a hard peel and filled with large seeds. To make this sauce you will need:

• 200 g fresh thin-skinned cucumbers.
• 50 g green cilantro.
• Zest of a small lemon.
• Salt and ground pepper.

You need to start the process by preparing the cucumbers. They are rinsed under the tap, dried, freed from everything unnecessary and processed using a fine grater. The resulting mass is lightly salted and put aside for a while. After about ten minutes, squeeze out the juice and combine it with chopped cilantro and sour cream. All this is peppered, salted, supplemented with chopped lemon zest and mixed. To give the finished sauce a thicker consistency, add cucumber puree rather than juice.

With green onions

This is one of the simplest options for making sour cream dolma sauce. It contains only three ingredients, and the creation process takes no more than five minutes. To obtain it you will need:

• 200 g of fatty, non-acidic sour cream.
• A bunch of green onions.
• Salt (to taste).

First you need to tackle the feather bow. It is thoroughly washed under running water, shaken and crushed. Then it is poured into a deep bowl, which already contains sour cream. All this is lightly salted and stirred thoroughly.

With cumin

This thick and very aromatic sour cream dolma sauce is a successful combination of fermented milk products, spices and herbs. To prepare it, you will need:

• 250 ml of fresh kefir of any fat content.
• 50 g thick non-acidic sour cream.
• ½ tsp. cumin.
• Salt, black peppercorns and dill.

First you need to deal with the spices. Salt, black peppercorns and cumin are thoroughly ground in a mortar and then supplemented with chopped dill. All this is poured into a bowl, which already contains sour cream diluted with kefir, and mixed thoroughly.

With natural yogurt

This dolma sauce made from sour cream and garlic has a homogeneous, fairly thick consistency and a pleasant lemon flavor. To prepare it, you will need:

• 300 ml unsweetened full-fat yoghurt.
• 600 g of high-calorie non-acidic sour cream.
• 200 g fresh cucumbers.
• 8 cloves of garlic.
• 2 lemons.
• Salt and ground pepper.

Sour cream is combined with yogurt, and then supplemented with freshly squeezed lemon juice, grated cucumbers and crushed garlic. All this is peppered, salted, thoroughly mixed and put into a beautiful bowl. Before serving, the sauce must be infused so that it has time to soak in the aromas of all the ingredients.

With cilantro and dill

Sour cream dolma sauce, prepared according to the recipe discussed below, contains a lot of fresh herbs and a minimum of hot spices. Therefore, it can be safely offered not only to older people, but also to growing gourmets. To get it you will need:

• 250 g of fatty, non-acidic sour cream.
• A bunch of fresh dill and cilantro.
• Garlic and salt (to taste).

First you should tackle the greens. It is washed, shaken and chopped with a sharp knife. Then it is combined with sour cream and garlic passed through a press. All this is lightly salted, mixed and put into a beautiful bowl.

Dolma sauce is an ideal option for serving such a steaming, rich Georgian dish as dolma. It is prepared in a matter of minutes from sour cream, fresh herbs and spices. In the classic version, the sauce was created from matsoni, but since this drink is difficult to find in Europe and the CIS countries, it can be replaced to taste with any other dairy product of equal thickness. I also replaced the traditional cilantro in Georgia with green onions and dill.

You may ask - where is the garlic? But this spicy vegetable is added only when minced meat dolma is prepared from lamb in order to “remove” the lamb flavor in the dish, so you can do without garlic, but whoever wants to, add it to your taste by peeling, rinsing and pressing into a container to the rest of the ingredients.

Let's prepare all the necessary products and start preparing the sour cream sauce for dolma.

Transfer the sour cream to a small deep container. Wash the dill and chop it on a board with a knife, add it to the container. It is not necessary to adhere to the correctness of this recipe - add herbs to your taste: cilantro, parsley, celery, mint, etc.

Then wash and chop the green onion stems and add them to the container. Add salt and mix. You can add other spices, but remember that not all of them reveal their aroma in cold foods: it is best not to add suneli hops, coriander, cumin and marjoram.

Place the prepared sour cream sauce for dolma in a gravy boat and serve along with the aromatic dolma.

Dolma is an eastern interpretation of Russian cabbage rolls, when the minced meat is wrapped not in cabbage leaves, but in grape leaves. Each housewife prepares the sauce for dolma according to her own standards, but most often the basis for it is fermented milk products: kefir, sour cream, etc. Variations with spices and herbs are a matter of culinary improvisation, but there are also general rules for preparing the sauce for this delicious dish.

Principles of preparing sauces for dolma

Knowing some little tricks will allow you to make the right sauce for dolma, which will combine with the taste of grape leaves and meat:

• Use low-fat fermented milk products for the gravy, then it will be light and tender. It is desirable that the acidity of kefir or sour cream be low.
• The dolma sauce will acquire a touch of freshness when you use lemon zest, fresh cucumbers or mint.
• If the gravy recipe calls for raw eggs, prepare the base in a water bath. Direct heating may cause the eggs to curdle and ruin the consistency of the gravy.
• Greens are ideal for gravy; they go well with fermented milk products and perfectly complement the taste of the dish.

Now that we have understood the nuances of preparing the sauce, here are some interesting recipes. We chose them taking into account the above rules.

Kefir sauce

In the Russian version, dolma sauce is prepared with kefir, which can be purchased at any grocery store. For the gravy we need:

• kefir 1.5-2% – 200 ml;
• sour cream 15% - 2 tablespoons;
• garlic – 2 cloves;
• dill – 1 bunch;
• salt and pepper to taste.

Preparation:

1. Mix kefir and sour cream in a blender until smooth.
2. Peel and puree the garlic to make a paste. Add it to the fermented milk base, add salt and pepper.
3. Finely chop the greens and add to the gravy. Mix everything and serve.

This kefir sauce can also be used for regular cabbage rolls. For those who are watching their figure, you can take kefir 1% fat.

Yogurt sauce

If you are not satisfied with the kefir sauce recipe, you can replace it with a recipe with yogurt. You will need:

• yogurt without sugar - 1 glass;
• fresh mint – 1 bunch;
• garlic – 1 clove;
• salt and pepper to taste.

Preparation:

1. Pour the yogurt into a deep bowl.
2. We separate the mint leaves from the stems and use them for the sauce. The stems can be used to brew tea. Finely chop the leaves.
3. Peel the garlic, crush it and add it to the yogurt.
4. Add chopped mint leaves.
5. Salt and pepper. Mix all the ingredients. Pour gravy over the dolma.

Sauce with sour cream and cucumber

Remember we talked about freshness and ease of dressing. We will prepare this recipe with cucumbers, which will give our gravy a fresh note. For refueling you will take:

• sour cream – 200 ml;
• fresh cucumbers – 200 grams;
• cilantro – 1 bunch;
• lemon – 1 piece;
• pepper and salt - to taste.

Preparation:

1. The lemon must be washed, wiped dry and grated with zest.
2. Wash the cucumbers, dry them, and grate them on a fine grater. Transfer the cucumber mixture into a deep bowl. Add a little salt and let it sit for about ten minutes. Then squeeze the juice out of it into a separate bowl (it is the juice that will go into the gravy).
3. We wash the cilantro, dry it, and finely chop it.
4. Mix all the prepared ingredients with sour cream, add salt, pepper, and knead again.

If you want to get a thicker sauce for dolma, do not squeeze the cucumber juice, immediately add the grated cucumbers to the sour cream. Be sure to peel the cucumbers and choose young, juicy fruits for dressing.

Georgian version of the sauce

The basic or classic version of the sauce, which is prepared by Georgian housewives, is made from matsoni. This traditional Georgian fermented milk product has a fresh and rich taste, and also perfectly complements dolma. For the sauce for matsoni dolma you need to take:

• matsoni – 500 ml;
• garlic – 5 cloves;
• greens (mint, cilantro, dill) – 1 bunch each;
• pepper and salt to your taste.

Preparation:

1. We peel the garlic cloves and chop them together with the herbs so that we end up with a paste-like consistency.
2. Add pepper and salt to the pasta.
3. Mix with matsoni, achieving homogeneity of the mass.
4. Please note that the matsoni must be cold, only then will it organically merge with the taste of hot dolma.

If you don’t find matsoni in the store, you can replace it with low-fat sour cream. By the way, the sauce for dolma made from sour cream and garlic is not much inferior in flavor to matsoni gravy, and is more familiar to Russian cuisine.

What combination of ingredients you choose for your dish is up to you. Many housewives add tomato paste or fresh tomatoes to the sour cream and garlic sauce, associating dolma with native cabbage rolls. Some people don’t really like cilantro and use dill and parsley. The main thing is that the sauce is light, pleasantly refreshing, aromatic and tender.