How to properly prepare sour cream and tomato sauce. How to prepare and freeze tomato sour cream sauce for cabbage rolls Sour cream sauce tomato paste garlic

Let's start preparing the sauce for cabbage rolls with onions. Initially, of course, it must be cleaned, and only then cut into pieces. How to cut? Whatever you like: half rings, cubes, quarter rings - how you present it in the sauce, cut it. I cut it into thin quarter rings. Place the onion in a hot frying pan and start frying. Don't forget to add vegetable oil there too. Don't make the heat too high, the onions will only burn, and we want them to cook evenly.

Well, while it's roasting, peel the carrots. I like to grate it on a grater, which is finer than a beet-carrot grater. In this case, the carrots will completely dissolve in the sauce (my youngest does not like them stewed or boiled).
Add the carrots to the onions and continue frying. Two minutes is enough.

Next comes tomato paste. She also loves roasting, after which all the aromas and tastes are revealed. Fry for another minute and add sour cream. I don’t like using full-fat sour cream, because I don’t need the extra calories, and the taste with 15% sour cream will be about as good as with 30%.

Stir and heat the vegetables with sour cream for a couple of minutes.
It's time to add seasonings and herbs. As you can see in the photo, I take a piece of hot red pepper (I choose the seeds), but this is definitely not necessary. You can simply season with regular black pepper.

Add salt and herbs. I always use the traditional dill and parsley, and to give the sauce a little more flavor, I always add cilantro. A little, about a tablespoon of finely chopped or, as in my case, all the greens were freshly frozen (I urgently use last year’s leftovers). So, I have 1 tablespoon each of parsley, dill and cilantro.

All that remains is to add water and bring the sauce to the consistency that you like and taste. For me, the optimal option is 250-300 grams. Bring the cabbage roll sauce to a boil and simmer over very low heat for about 2 minutes. If you are going to pour it into ready-made cabbage rolls, then simmer for 5-7 minutes. If you pour it over the cabbage rolls for stewing in the oven or pan, then simmer for a minute or two and carefully pour the sauce onto the tightly packed cabbage rolls and simmer until the latter are ready. After simmering, I throw away the chili pepper.

Many housewives consider mayonnaise to be the most versatile sauce. They add it to meat, vegetable and fish dishes when baking and stewing, use it as a marinade, and season various salads with it. However, nutritionists often draw attention to the fact that mayonnaise is not a healthy product. Fortunately, mayonnaise can be replaced with other equally versatile dressings. These include, in particular, sour cream sauce. Depending on the recipe, it is served with meat, poultry, fish, pasta, potatoes and other vegetables. It is used to dress salads, both meat and vegetable, and fruit. You can stew meatballs or cabbage rolls in it, bake fish, meat, and vegetables. Sour cream sauce perfectly complements the taste of any dish, while it is much healthier than the usual mayonnaise.

Cooking features

Sour cream sauce can be cold or hot, intended for baking or stewing meat in it, or for use as a gravy. Its recipe and method of preparation depend on the purpose of the sauce. Therefore, there are very few general rules for preparing sour cream sauce, but they are still worth knowing.

For the sauce you need to use good quality fresh sour cream. If it is sour, heat treatment will not help and the sauce from it will not be as tasty as from fresh one.

Most often, you want the sauce to have a uniform consistency, and then it doesn’t hurt to beat it with a blender before serving. Thanks to this, it will acquire a smooth consistency and become more fluffy and tender. However, in some cases it is required that pieces of vegetables, mushrooms or other foods be palpable. In this case, you cannot use a blender - the products must be chopped with a knife.
Many sour cream sauce recipes involve heat treatment. In this case, it is advisable to remove the products needed for the sauce from the refrigerator in advance so that they are at room temperature by the time of cooking.
If the sauce contains solid fats (for example, butter), then you need to melt them before combining them with the rest of the ingredients.
If the sour cream sauce contains raw eggs, you can only mix the ingredients in a water bath, otherwise the sauce will turn into an omelette.

The maximum shelf life of most sour cream sauces does not exceed a week, some are stored even less. To increase the shelf life by 2-3 times, the sauce can be frozen. The defrosting process is simple: beat the sauce with a blender or mixer, then heat it to the desired temperature.

Classic sour cream sauce recipe

wheat flour – 20 g;
sour cream – 0.2 l;
salt - to taste.

Cooking method:

In a dry frying pan, fry the sifted flour until creamy.
Add salt to sour cream and stir.
Place sour cream in small portions in a frying pan with flour, whisking it with a whisk to avoid lumps.
Cook, stirring, until the sauce begins to thicken. Remove from heat and use as desired.

If lumps have formed in the sauce, it needs to be rubbed through a sieve and reheated. This sauce is universal. It can be served with any dishes cold or hot. However, most often it serves only as a basis for preparing sour cream sauce with a more pronounced taste according to some other recipe. In particular, crushed tomatoes, mustard, lemon juice, horseradish, herbs, pepper and other spices are added to it.

Sour cream sauce with horseradish

sour cream – 0.2 l;
horseradish root – 40 g;
table vinegar (9 percent) – 30 ml;
vegetable oil – 20 ml;
butter – 20 g;
wheat flour – 20 g;
bay leaf – 1 pc.;
salt, pepper - to taste.

Cooking method:

Peel and grate the horseradish root. You can also use a blender or meat grinder to grind it.
Heat vegetable oil in a frying pan and fry chopped horseradish in it for 2-3 minutes.
Add salt, pepper, bay leaf, pour in vinegar; continue cooking for about the same time.
Remove the bay leaf and place the horseradish in a bowl.
Melt the butter in a clean, dry frying pan.
Pour the sifted flour into it, fry it for 2 minutes.
While whisking, add sour cream. Cook for 5 minutes, whisking continuously.
Add horseradish, stir. Cook for another 2 minutes.

After this, the sauce can be removed from the heat and used for preparing fish dishes or as a gravy. It can also be served cold with fish.

Sour cream sauce with meat broth

sour cream – 100 ml;
meat broth - 0.2 l;
butter – 20 g;
wheat flour – 30 g;
vegetable oil – 40 ml;
salt, spices - to taste.

Cooking method:

Fry the flour in vegetable oil.
Pour in cold broth in a thin stream. At the same time, it must be constantly whisked to prevent the appearance of lumps.
Cook the sauce for 5 minutes. Add sour cream, salt and pepper. Continue cooking until the sauce has the consistency of thick sour cream.
Remove from heat.
Add butter, beat with a blender.

After this, the sour cream sauce is ready for use. It is most often served with meat and poultry dishes, and is also used for baking them.

Sour cream sauce with tomato paste

sour cream – 0.25 l;
broth - 0.25 l;
butter – 40 g;
tomato paste – 40 ml;
wheat flour – 30 g;
salt, pepper - to taste.

Cooking method:

Mix sour cream with tomato paste, salt and spices. It is important to obtain a homogeneous mass at this stage.
Melt the butter and fry the flour in it.
Gradually pour in the broth, while whisking vigorously.
After cooking the sauce for 5 minutes, add the sour cream and tomato mixture, mix thoroughly and continue cooking for another 5 minutes.

The sauce prepared according to this recipe is most often served with minced meat dishes: cutlets, meatballs. They can also be stewed in it.

Sour cream and tomato sauce with onions

sour cream – 0.3 l;
onions – 100 g;
tomato paste – 30 ml;
butter – 20 g;
vegetable oil – 20 ml;
salt, spices - to taste.

Cooking method:

Remove the skins and chop the onion into small pieces.
Fry it until golden brown in vegetable oil.
Add tomato paste and simmer the onion with it for 3-4 minutes.
Add sour cream and continue cooking for another 5 minutes.
Add salt, spices, and separately melted butter. Stir the sauce and remove it from the heat.

In the sour cream sauce prepared according to this recipe, you can stew meatballs or cabbage rolls.

Sour cream and mayonnaise sauce with garlic

sour cream – 0.25 l;
mayonnaise – 100 ml;
garlic – 6 cloves;
dried basil – 5 g;
salt, pepper, fresh herbs - to taste.

Cooking method:

Pass the garlic through a special press.
Finely chop the washed and napkin-dried greens.
Mix sour cream and mayonnaise.
Add herbs, garlic, basil, salt and spices to this mixture.
Beat with a whisk or mixer. You should not use a blender so that the garlic and herbs are felt in the taste of the finished sauce.

This sauce recipe is one of the most versatile. Its advantage is its ease of preparation, because it does not even need to be heated, there is no need to use kitchen appliances. The sauce goes well with any vegetable dishes, chicken and pasta. It can be served with fish and seafood. Using it as a salad dressing would also be a good idea.

Sour cream sauce with champignons

sour cream – 100 ml;
fresh champignons – 150 g;
onions – 150 g;
vegetable oil – 40 ml;
boiled water or mushroom broth – 150 ml;
sugar - a pinch;
salt, pepper - to taste.

Cooking method:

Peel the onion and cut into small cubes.
Wash and pat the champignons dry with a napkin. Cut them into thin slices.
Heat the oil in a frying pan and lightly fry the onion in it.
Add the mushrooms and fry them, stirring until the excess moisture has evaporated.
Pour in broth or water, add sugar, salt and spices, simmer for 7-8 minutes without a lid.
Grind the mushrooms along with the remaining broth in a blender.
Mix the resulting mass with sour cream to obtain a sauce with a homogeneous consistency.

The sauce prepared according to this recipe will be an excellent addition to any side dish, including buckwheat, pasta, and potatoes. It harmonizes well with beef and poultry.

Sour cream sauce with egg and cheese

sour cream – 125 ml;
chicken egg – 2 pcs.;
cream – 100 ml;
hard cheese – 50 g;
butter – 40 g;
wheat flour – 40 g;
salt, pepper - to taste.

Cooking method:

Finely grate the cheese.
Melt the butter and fry the flour in it.
While whisking, add the cream.
After a couple of minutes, remove from heat.
Separately, beat the sour cream with egg yolks, after separating them from the whites.
Add sour cream to the cream sauce. Place the mixture in a water bath. Cook for 5-7 minutes, whisking.
Add spices, stir and remove from the water bath.
Add grated cheese, stir vigorously.

This sauce will complement the taste of pasta well. It is also suitable for baking, including pizza. This sauce can also be served cold with fish, meat, and poultry. Just keep in mind that only eggs of which you are absolutely sure of their quality are suitable for this sauce.

Sour cream sauce is one of the most versatile in the world. Its taste can be varied, making it an ideal addition to any dish. An additional advantage of the sauce is its ease of preparation. Many healthy eating supporters prefer sour cream sauce.

With the help of sauce you can give even a familiar dish a new vision and taste. Not a single feast is complete without it; with it, the food is more appetizing, juicier and richer. Sour cream and tomato sauce is popular and affordable, and everyone has probably cooked or tried it at least once in their life.

This filling can be called universal; it is ideal for vegetable, meat, fish dishes and hot appetizers. It is a culinary classic and is known throughout the world. There are quite a lot of cooking recipes, everyone will choose the most suitable one for a particular dish. Depending on the cooking method and ingredients, the sauce will have a different taste and appearance.

Simple and quick recipe

In just 15 minutes, using a minimum of ingredients, you can prepare a wonderful universal seasoning.

Cooking sequence:

Heat a frying pan, add oil and flour. Fry lightly, stirring;
Add water or broth, stirring thoroughly so that no lumps form;
Add sour cream, stir well until smooth;
Add tomato paste, salt and mix. After 4 minutes, season with red ground pepper;
Mix everything until a homogeneous consistency is obtained and remove from heat.

The resulting sour cream and tomato sauce can be used ready-made or for subsequent baking or stewing.

Prepare sauce from sour cream and tomato paste for cabbage rolls

Stuffed cabbage rolls are considered a traditional dish in our country. Moreover, every housewife has several recipes for its preparation. An important component of cabbage rolls is the sauce in which they are stewed. Sour cream and tomato is perfect; with it, the food will look appetizing, smell pleasant and have an unforgettable delicate taste.

Ingredients:

tomato paste – 1.5 tbsp;
sour cream – 3 tablespoons;
flour – 1 tbsp;
water – 2 tablespoons;
garlic – 4 cloves;
salt, spices and herbs - to taste.

Cooking time: 10 minutes.

Calorie content: 320 Kcal/100 g.

How to prepare tomato-sour cream sauce for cabbage rolls:

Subtleties of cooking

A masterpiece made from sour cream and tomato paste is easy and quick to prepare, regardless of the ingredients chosen. But there are several recommendations with which you can make it even tastier and richer:

The fat content of sour cream does not matter when preparing it; its shelf life is much more important. It is necessary to choose the freshest one, if sour cream with sourness, flakes in the finished sauce cannot be avoided;
Tomato puree or paste is chosen as a tomato base. It is important to know that tomato paste is much thicker than puree, so you will need half as much of it;
The sauce is based on sour cream. It can be used either pure or diluted with white broth-based sauce.

With the help of such a simple and quick-to-prepare product as sour cream and tomato sauce, any dish will become more appetizing and tastier.

There are many cooking options; choosing one or another ingredient, the taste and appearance will differ.

Sour cream and tomato sauce is the basis for stewing and baking all kinds of dishes, but it can also be used as a ready-made seasoning.

September 8, 2016

Sour cream sauce with tomato is one of the most popular derivatives of basic sour cream sauce. If preparing basic sour cream sauce is not a problem for you, then transforming it into sour cream with tomato is a matter of a few minutes. It is enough to heat a couple of spoons of tomato puree or a spoon of tomato paste to a boil, add to the sour cream sauce, stir and simmer for a couple of minutes. If you have never prepared sour cream sauces before, then you have the opportunity to look at the link, where the cooking process is described in detail, with photos, step by step. We will once again briefly show how this is done.

Sour cream sauce with tomato is widely used in cooking to accompany dishes of minced meat, poultry, fish, as well as for stewing and baking vegetable dishes, including stuffed ones. Like the main sour cream sauce, it is prepared natural (with undiluted sour cream) or with sour cream diluted with white sauce, prepared with broth or vegetable decoction, thickened with flour sautéed in butter. We give both recipes based on 500 grams of sauce.

You can use sour cream for the sauce of any fat content according to your preferences, but preferably fresh, not too sour - there is less risk of flakes forming, although sour cream sauces are rarely complete without them

Tomato puree or tomato paste is used as a tomato component, which determines the peculiarity of the sauce in comparison with the main sour cream. Tomato paste is much thicker than tomato puree, so it is added to the sauce at about half the amount. If desired, you can add a spicy flavor to the sauce by adding ground red or black pepper.

Preparation: 5 minutes
Preparation: 20 minutes
It will turn out: 500 gr

For natural sour cream sauce with tomato:

25-30 grams of wheat flour

25 g butter

For sour cream tomato sauce with sour cream diluted:

250 g broth or decoction

25-30 grams of wheat flour

25 g butter

50 grams of tomato puree or 25 grams of tomato paste

salt, sugar, ground red or black pepper to taste

Prepare natural sour cream sauce with tomato:

1 Place the sour cream in a saucepan of suitable volume and bring to a boil over low heat.

2 Heat the butter in a frying pan and, over low heat and stirring, sauté the sifted flour with the butter - literally 1-2 minutes, until it acquires a light creamy hue and a pleasant aroma.

3 Add tomato puree or tomato paste, and with active stirring, continue sautéing for another 7-10 minutes. Then cool a little and mix the contents of the pan with hot sour cream.

4 Mix well, add salt, sugar, pepper to taste, or other ground spices recommended for the dish for which the sauce is being prepared, bring to a boil over low heat and simmer for 3-5 minutes so that the flour disperses and thickens the sauce. If flakes and lumps cannot be avoided, then the sauce will have to be strained through a sieve and brought to a boil again. Ready

Prepare sour cream and tomato sauce with sour cream:

1 Everything is almost exactly the same, only we replace half of the sour cream with broth or broth. We use meat or chicken broth. You can use fish broth for fish dishes if it has a pleasant, not pungent smell. That's all you need.

2 Saute the flour in the same way with butter (we leave a little oil for sautéing the tomato), then cool slightly and little by little add hot broth to the flour.

3 Grind the flour with the broth to make a “porridge” without lumps. We dilute it with the remaining broth and simmer for a couple of minutes until it acquires a sauce consistency.

4 Bring the sour cream to a boil.

5 Combine with prepared white sauce.

6 Heat the tomato puree or paste with a small amount of oil to eliminate the damp taste characteristic of tomato mixtures.

7 Transfer the sauteed tomato to the sauce, add salt, sugar, pepper to taste, mix.

8 Bring to a boil, boil for 3-5 minutes, strain if necessary.

9 And again - done

The sauce is medium thick. If desired, the thickness of the sauce can be adjusted by adding more or less flour. The consistency of the sauce is pleasantly viscous; the taste harmoniously combines sour cream and tomato notes. If you want to enhance the aroma of the sauce, then it is not forbidden to use other spices, mixtures of herbs that are suitable for the dish for which the sauce is being prepared. You can add the desired spiciness to the sauce with pepper.

If you serve sour cream and tomato sauce in a sauce boat, then it should be heated before filling. More often, the sauce is simply added to the plate with the main product.

Dishes stewed and baked in sour cream and tomato sauce are very appetizing. Usually, home cooks simplify the preparation by simply adding tomato compounds and sour cream to the dish when stewing, but without adding browned flour instead of sauce, you get a rare gravy, and if cooked correctly, you will immediately feel and appreciate the difference

Here are our favorite dishes using sour cream and tomato sauce - homemade cabbage rolls.

Stuffed peppers, zucchini or eggplants.

Almost all baked vegetable dishes turn out very tasty in it. We recommend

Many housewives love to cook meat cutlets. This dish is considered nourishing, practical and inexpensive. You can improve or change the taste of regular cutlets with the help of gravy or spicy sauce. Thus, every time the taste of the dish will be new, unknown and alluring. How to prepare gravy for cutlets? Let's talk about this topic.

Using a culinary trick

Cutlets with gravy in a frying pan are a universal dish. You can prepare it in a hurry. According to the usual recipe, make cutlets from mixed or minced chicken. And the unusual gravy made from fresh tomatoes will add notes of piquancy, juiciness and incredible taste. We use only natural ingredients! Quickly write down how to prepare gravy for the cutlets.

Note! After preparing the gravy, you can put the cutlets in the pan and simmer them for 5-7 minutes. The dish will turn out even tastier and juicier.

Compound:

4-5 pcs. garlic cloves;
4 medium-sized onions;
4 pcs. fresh tomatoes;
salt and ground pepper to taste;
100 ml mayonnaise.

Preparation:

Tomato cream sauce

Gravy for cutlets with tomato paste is a classic sauce for any meat dishes. You can slightly improve the taste of the usual gravy, make it soft and tender. Just add a little cream and butter.

Note! Tomato paste can be replaced with fresh tomatoes, crushed to a puree consistency.

Compound:

0.2 kg of fresh tomatoes;
½ tbsp. l. soft butter;
0.1 l cream;
sweet bell pepper;
1-2 pcs. garlic cloves;
salt to taste;
2 tbsp. l. refined olive oil.

Preparation:

Let's remember the taste of childhood

In the school canteen and catering establishments, cutlets were always served with a viscous, homogeneous, but very tasty gravy. Gravy for cutlets, like in a canteen, will awaken the most touching memories of your school or student years.

Compound:

meat broth – 500 ml;
tomato paste – 2 tbsp. l.;
salt - to taste;
sour cream – 130 ml;
sifted flour - 3 tbsp. l.;
refined sunflower oil.

Preparation:

Measure out the required volume of broth.
We divide it into two equal parts.
Place 250 ml of meat broth on the fire and heat.
Add the sifted flour to the second part and stir well so that there are no lumps.
Add sour cream and mix again.
Add tomato paste to the heated broth and stir until a mass of homogeneous consistency is formed.
Bring the tomato mixture to a boil.
Combine both masses and mix thoroughly.
Boil the gravy until thickened and serve with meat cutlets.

Gravy with a delicate creamy taste

Gravy for cutlets with sour cream has always been popular. The fermented milk product gives the cutlets softness, juiciness and an incredible creamy taste. You can improve the recipe a little and add hard cheese.

Note! You can add fried champignons to this gravy, and replace the sour cream with cream with a fat content of 10-15%.

Compound:

1 tbsp. sour cream;
sifted flour - 1 tbsp. l.;
1 onion;
white wine – 4 tbsp. l.;
100 g hard cheese;
filtered water – 1 tbsp.;
butter – 30 g.

Preparation:

Chop the onion into small cubes.
Heat the frying pan thoroughly and put butter in it.
When the butter melts, add the chopped onion to the frying pan and sauté for about 5-7 minutes.
Add sifted flour and stir. There should be no lumps.
Next, pour in sour cream or sour cream. Mix thoroughly.
Simmer over moderate heat for five minutes and then add wine.
Add salt and spices to taste.
After 5-7 minutes, add meat cutlets to the gravy.
Grate hard cheese on a fine grater.
Cover the cutlets with chopped cheese and simmer them for several minutes in a sealed container.
The cheese should be completely melted.
Serve hot cutlets with gravy to the table with a potato side dish.

Lovers of fish dishes often prepare cutlets from fish fillets. To improve the taste of the cutlets and make them juicier, you can prepare a delicious gravy.

Compound:

3 pcs. chicken eggs;
filtered water – 170 ml;
40 g soft butter;
salt and spices - to taste.

Preparation:

Breaking chicken eggs.
Separate the yolks. These are the ones we will need to prepare the gravy for the fish cutlets.
Fill the yolks with cold filtered water.
Add fine-grained table salt and seasonings to taste.
Using a blender or mixer, beat the yolks with water. The mass should acquire a uniform texture.
This sauce needs to be prepared in a steam bath.
Bring the water to a boil in a saucepan and place a container of whipped yolks on top.
Stir the sauce constantly with a whisk.
Melt the butter in a saucepan and pour it into the container with the yolks.
Bring the sauce to a boil and remove from heat.
You can immediately pour the sauce over the fish cutlets and serve.