How To Make A Sauce For Vegetarian Cabbage Rolls

A rare dish goes without sauce at all. The most diverse, they invariably enter the daily and holiday menu: from the simplest dressings like sour cream, cream, ketchup to sophisticated wine, cheese, sweet sauces that are difficult to prepare. A well-chosen sauce reveals and complements the flavor of the food.

It is necessary

• • For sour cream sauce:
  • 1 kg sour cream;
  • 50 g flour;
  • 50 g butter;
  • ground black pepper.
  • For the vegetable sauce:
  • 1 tomato;
  • 1 carrot;
  • 2 heads of onions;
  • 100 g of celery;
  • 1 liter of water;
  • 100 g flour;
  • vegetable oil;
  • ground black pepper;
  • salt.
  • For mushroom sauce:
  • 250 g fresh mushrooms (any
  • taste);
  • 1 tsp chopped onions;
  • 15 g parsley;
  • olive oil;
  • 4-5 tbsp wheat flour;
  • 160 ml of mushroom broth;
  • 1/2 tablespoon lemon juice;
  • salt.

Instructions

Step 1

Sour cream sauce Heat the butter in a frying pan, pour the flour through a sieve, fry, stirring occasionally, until the flour turns golden and the butter is completely absorbed. Pour the sour cream into a thick-walled saucepan, bring to a boil, stirring constantly. Add the toasted flour, stir very well so that there are no lumps, add salt and ground pepper, then strain the finished sauce.

Step 2

Vegetable sauce Grind 1 onion, grate the carrots on a fine grater, heat the oil in a pan, fry the onions and carrots, chop the tomatoes, add to the pan, simmer for another 8-10 minutes, put in a separate bowl. Heat the oil in a frying pan, pour the flour through a sieve into the heated oil, fry so that the flour turns golden and absorbs the oil, add a mixture of carrots and onions, salt, sprinkle with ground pepper and simmer over low heat for 5 minutes, stirring constantly.

Step 3

Pour water into a saucepan, put a head of onions, celery, boil a vegetable broth, strain, add stewed vegetables to the strained broth, boil until thickened. Add more sifted flour if the sauce is not thick enough.

Step 4

Mushroom sauce Chop the onion, chop the parsley coarsely, heat the olive oil in a skillet, fry the onion and parsley. Wash the mushrooms, boil the water, boil the mushroom broth, remove the mushrooms with a slotted spoon, chop finely, add to the fried onions and simmer for 5 minutes, put in a separate bowl.

Step 5

Heat the olive oil in a frying pan, pour flour into the oil through a sieve, stir, fry, pour in the mushroom broth, stir to make a homogeneous mass, salt. Add stewed onions, carrots and mushrooms, cook in a pan for another 15-20 minutes. Season with lemon juice.