Tuzluk sauce is very popular among the peoples of the Caucasus, depending on the area, various spices and ingredients are used for its preparation. Tuzluk goes well with hot meat and fish dishes.
It is necessary
-
- sour cream (or ayran and sour cream in a 1: 1 ratio),
- salt,
- ground red pepper,
- ground black pepper,
- garlic
- seasoning spices (cilantro
- parsley
- dill),
- broth (optional).
Instructions
Step 1
To prepare a summer version of brine for 400 g of sour cream (use only store-bought 15-20% fat, homemade sour cream is not suitable for making brine), ayran or a mixture of sour cream and ayran, take 5-6 sprigs of each type of fresh herbs: dill, parsley and cilantro. Cut off the coarse twigs, rinse and dry the greens thoroughly, for this put it on a paper towel or in a colander. Then chop it with a knife. When chopping greens with a blender, be careful not to turn them into "porridge".
Step 2
Peel the cloves of garlic and grind thoroughly in a mortar with salt, for 6-7 medium cloves of garlic you need to take 1 teaspoon of salt without top. If a garlic press was used instead of a mortar, grind the squeezed garlic with salt in a bowl using a spoon. It is worth considering the fact that the younger the garlic, the juicier it is and the richer its taste, so you should not use it above the norm.
Step 3
Put sour cream, ayran or a mixture of sour cream and ayran in a cup or large bowl, add fresh chopped herbs, garlic, black ground pepper and red ground pepper, the amount of pepper depends on the taste of the cooker, usually 5 g each is taken for taste. ml of fresh strained broth (lamb, beef or chicken). Add ground cilantro seeds to the sauce for a pleasant aroma and flavor. Then add salt to the sauce and mix thoroughly. Before using brine, it should stand for at least 30 minutes so that its taste becomes rich. In the event that the sauce is prepared in winter, greens are not required for its preparation.
