Garlic sour cream sauce for dolma. Sour cream dolma sauce: simple recipes. Kefir sauce

– 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!

If you like cabbage rolls, then you will probably like dolma. For the filling, ordinary minced meat is used, but the filling is wrapped not in cabbage leaves, but in grape leaves. Prepared semi-finished products are stewed in broth. To make the dish even tastier, prepare and serve the dolma sauce separately. There is no single recipe for making the sauce; there are different options for gravies. But most often, the base of the sauce is fermented milk products. However, you can also make tomato sauce, it will turn out no less tasty.

Of course, every good housewife has her own secrets for preparing dolma sauce. But our recommendations will certainly help newbies in the kitchen.

Most often, fermented milk products are used as a base. You can prepare dolma sauce from sour cream, kefir or matsoni. It is better not to use too fatty sour milk; the sauce for the dish should be light. You should also not use products that are past their expiration date; they contain too much lactic acid, and the sauce should not be too sour.

Spices and aromatic herbs are used to add piquancy to the sauce. If desired, you can add garlic. The sauce, which contains cucumber, has a particularly fresh taste. Using fresh herbs is a must. In addition to the usual dill and parsley, you can add basil, mint, and cilantro to the dressing. Choose the types of greens to suit your taste.

Interesting facts: in our country, dolma is prepared mainly from minced meat, but the filling can be very different. For example, only from vegetables, or from vegetables and rice.

Matsoni dolma sauce

The traditional sauce for dolma is made from matsoni. This fermented milk product can be bought in supermarkets, or you can prepare it yourself. For this purpose, a starter is used, which can be purchased in pharmacies. To prepare matsoni, you can use a yogurt maker or a regular thermos. The starter is diluted in warm milk according to the instructions and the milk mixture is kept for several hours.

400 gr. matsoni;
1 large bunch of mixed greens, use parsley, dill, basil, cilantro. If desired, you can add a sprig of mint;
4 cloves of garlic;
salt and pepper to taste.

Wash the greens thoroughly. It is advisable to use a mixture of different greens to make the sauce more flavorful. Dry and finely chop. There should be enough greens to make the sauce thick.

Peel the garlic. We pass it through a press or chop it very finely. Mix matsoni with garlic and herbs. Add salt and pepper to taste. Mix everything. Pour sauce over hot dolma.

200 gr. thick sour cream;
200 gr. fresh cucumbers;
50 gr. fresh cilantro, can be replaced with parsley;
1 lemon;
salt and pepper to taste.

Wash the lemon well and scald with boiling water. We grate the zest using a fine grater, you don’t need a lot of zest, half a teaspoon is enough.

Peel the cucumber, cut off the ends, then cut the fruit in half and remove the seeds using a teaspoon. Cut the pulp into very small cubes. Grating is not recommended; the sauce will be too watery. Lightly add chopped cucumbers and leave for 10 minutes. Drain off the released juice.

We wash the greens and carefully shake off any droplets of moisture. Dry the greens and chop them finely. Mix sour cream, zest, chopped cucumbers and herbs. Season to taste with salt and pepper and stir.

Sour cream dressing with cheese, garlic and herbs

It has a more piquant taste when cooked with garlic and herbs. In addition, the composition includes hard cheese. You can use any cheese, but it is better to choose a variety with a sharp taste.

200 gr. thick sour cream;
2 cloves of garlic;
100 gr. cheese;
50 gr. greens (we take greens to taste - dill, parsley, cilantro, etc.).

Wash and dry the greens, chop them as finely as possible. It is best to chop on a board with a large sharp knife.

Advice! If you don’t have fresh herbs on hand, you can use any dry aromatic herbs. You can take a mixture of herbs, for example, ready-made Italian Herbs seasoning.

Peel the garlic and chop it. You can chop the greens with a knife in the same way as greens. To make this easier to do, you must first press the clove with the flat side of the knife and slightly flatten it. You can do it easier - pass the garlic through a special press and grind it with a spoon.

Grate the cheese on the finest grater. Mix sour cream with cheese, herbs and garlic. Mix very thoroughly. Season the sauce with pepper and salt. Add salt carefully, as the cheese can be quite salty. Let the finished sauce stand in the refrigerator for 15-20 minutes, then transfer it to a gravy boat and serve with hot dolma.

Kefir garlic sauce

If sour cream sauce seems too fatty to you, then you can make gravy from kefir and garlic.

200 ml kefir with a fat content of 1-2%;
2 tablespoons sour cream 15% fat;
2 cloves of garlic;
1 large bunch of dill;
salt and pepper to taste.

Pour kefir into a mixing container and add sour cream. Mix with a mixer or whisk until smooth. We thoroughly wash the dill and shake off any drops of moisture. Then dry it. The easiest way is to wrap a bunch of greens in a paper towel; it absorbs moisture very well.

Read also: Hollandaise sauce - 5 homemade recipes

Finely chop the washed dill with a sharp knife. Chop the dill just as finely, add a pinch of salt and grind well. You can pass the garlic through a press. Mix the kefir base with herbs and garlic. Season the dressing to taste with salt and pepper. Serve with dolma.

Advice! This sauce is great not only for dolma, but also for regular cabbage rolls.

Mayonnaise sauce

Mayonnaise dressing is suitable for dolma. You can simply pour mayonnaise over the dolma, but it is better to prepare a dressing based on this cold sauce. You can make your own mayonnaise if you wish. With a blender on hand, you can make mayonnaise in just five minutes.

100 gr. mayonnaise;
25 gr. green salad;
250 gr. spinach leaves;
1-2 sprigs of tarragon;
2-3 sprigs of parsley;
1 tablespoon white wine vinegar;
salt, citric acid.

Thoroughly wash the greens - lettuce, spinach, tarragon and parsley. If you use frozen spinach, you must first defrost it.

Boil water, add a pinch of salt and citric acid to the water. Place the greens in water and blanch for a couple of minutes. Then drain the liquid and pour in the greens with cold, preferably ice water. When the greens have cooled, chop them very finely.

Dolma, a dish consisting of minced meat in grape leaves, stewed in a cauldron, is delicious in itself. It is enough to pour it with the sauce or broth in which it was stewed. However, it is customary to serve it with a separately prepared sauce, which gives the dish freshness and allows it to best reveal its taste. Most often, such a sauce is made on the basis of fermented milk products, but you can make sauce for dolma not only from them. There are many options, and each of them is good in its own way.

Cooking features

There are not so many secrets to making dolma sauce, but they are worth knowing.

Most often, the basis of dolma sauce is fermented milk products. When choosing them, you should remember that the sauce should be light, so the fat content of the products does not have to be high. The main thing is that they are fresh and not too sour.
Lemon zest and mint add freshness to the sauce; sometimes lemon juice is added to it. Some recipes include cucumber to add freshness to the sauce.
There are recipes for dolma sauce that include raw eggs. In these cases, it is advisable to prepare the sauce in a water bath, or, in extreme cases, over very low heat. Otherwise, the eggs will curdle instead of making the sauce thick and tasty.
Adding fresh herbs will not spoil the dolma sauce, no matter what recipe you use to prepare it.

Sour cream and cucumber sauce for dolma

sour cream – 0.2 l;
fresh cucumbers – 0.2 kg;
fresh cilantro – 50 g;
salt, pepper - to taste;
lemon – 1 pc.

Cooking method:

Wash the lemon and dry. Grate the zest from it.
Wash and dry the cucumbers, cut off their ends. Grate the cucumbers using the fine-hole side of a grater.
Lightly salt the cucumber puree and leave for 10 minutes. After the specified time, squeeze the juice out of the pulp.
Finely chop the washed and dried cilantro with a knife.
Mix cilantro, sour cream, lemon zest and cucumber juice. Add a little ground pepper to this mixture to taste and stir.

If you want your sauce to be thicker, you can not squeeze the cucumber pulp, but put it in sour cream along with the juice. However, in this case, before grating, the cucumber must be peeled. In this case, old fruits are not suitable for making the sauce; only young cucumbers are needed.

Lemon sauce for dolma

butter – 120 g;
chicken egg – 4 pcs.;
chicken broth – 0.5 l;
lemons – 2 pcs.;
wheat flour – 80 g;
water – 50 ml;
salt, pepper - to taste.

Cooking method:

Break the raw eggs into a small bowl. Add cool water to them and whisk.
Melt the butter in a saucepan.
Add flour and fry it in butter until caramel-colored.
Pour in the broth in a thin stream, stirring constantly. Cook over low heat until the sauce thickens.
At the next stage, you can pour the sauce into a bowl and continue cooking in a water bath. But you can continue cooking in the saucepan, reducing the heat as much as possible. Add the eggs in small portions, mixing the sauce well each time.
Wash the lemons and squeeze lemon juice out of them. Add the zest from one lemon to it, finely grating it on a special grater.
While continuing to heat the sauce, add lemon juice in a thin stream.
Add the zest last, add salt and pepper to taste. Stir it again and remove from heat.

It is better to use this sauce before it has cooled - it will be much tastier warm.

Kefir-sour cream sauce for dolma

kefir – 0.25 l;
sour cream – 50 ml;
fresh dill – 100 g;
garlic – 2 cloves;
salt, pepper - to taste.

Cooking method:

Pass the garlic through a press and mix with sour cream.
Finely chop the dill with a knife, add to the sour cream, and stir.
Add salt and pepper, stir again.
Dilute the resulting thick sauce with kefir. You need to stir until the consistency becomes completely homogeneous. If desired, you can use a mixer.

The sauce prepared according to this recipe is not only tasty, but also very aromatic.

Garlic-mint sauce for dolma on yogurt

unsweetened yogurt – 0.2 l;
garlic – 2 cloves;
fresh mint – 20 g;
salt, pepper - to taste.

Cooking method:

Crush the garlic and mix it with the yogurt.
Add mint to the yogurt, finely cutting it with a knife.
Salt and pepper the sauce to taste.

This sauce can be called classic, so this recipe is necessary for those who want to cook classic dolma in grape leaves.

Traditional sauce for dolma from matsoni

matsoni – 0.5 l;
garlic – 6 cloves;
fresh cilantro – 20 g;
fresh mint – 20 g;
fresh parsley – 20 g;
salt, pepper - to taste.

Cooking method:

Peel the garlic cloves and pass them through a press.
Wash, dry and finely chop the greens with a knife.
Add garlic to the greens, add salt and pepper, and pound them together with a pestle or wooden spoon.
Pour the spicy matsoni mixture and mix well until the sauce has a uniform consistency.

This recipe for dolma sauce is traditional. It turns out to be quite spicy due to the inclusion of a large amount of garlic and at the same time very aromatic, since it contains a lot of fresh herbs.

Egg sauce for dolma

chicken eggs – 3 pcs.;
lemon juice – 80 ml;
chicken broth – 0.2 l;
salt, spices - to taste.

Cooking method:

Wash raw eggs and dry them with a towel. Separate the yolks from the whites. You don't need whites; the sauce is made from yolks.
Boil the broth and cool it to a temperature of about 40–50 degrees. That is, it should be hot enough, but not scalding.
Whisk the egg yolks in a bowl.
Continuing to beat the yolks, add lemon juice to them.
Boil water in a large saucepan and place a bowl of yolks in it.
While heating the bowl in a water bath, slowly pour the hot broth into the yolk-lemon mixture. At this time, the sauce must be constantly whisked.
Boil the sauce in a water bath for 10 minutes. Add salt and spices if necessary, cook for a couple more minutes and remove from heat.

The sauce prepared according to this recipe will be very tender and quite thick, with a slight pleasant sourness.

Dolma sauce can be prepared according to different recipes. Most often it is made on the basis of fermented milk products, but it is often prepared from eggs and broth. The choice of recipe depends on the taste you want.

Oriental cuisine has long been part of our diet. One of these frequent guests is dolma. It reminds us of Russian cabbage rolls, only instead of cabbage leaves, pickled grape leaves are used here. Dolma sauce completes the dish; it is made from matsoni or other fermented milk drinks.

Dolma is an oriental dish made from meat and grape leaves. This appetizer is served with a white sauce made from fermented milk products. For aroma, herbs, lemon zest and other spices are added to it. We’ll tell you how to prepare traditional dolma sauce a little later, but now we offer a more interesting, in our opinion, recipe made from sour cream and fresh cucumber. It is quite simple, the main thing is to use only young fruits.

Ingredients:

a glass of sour cream;
one cucumber;
a bunch of cilantro;
zest of one lemon;

Cooking method:

Peel the vegetable and grate it, add some salt, and leave for a couple of minutes.
Add grated cucumber (without juice) to the sour cream, as well as chopped citrus zest, chopped cilantro, salt and pepper to taste.
If your sour cream is too thick, then it is not necessary to squeeze out the vegetable pulp.

From kefir and garlic

The main ingredient in preparing dolma sauce is a fermented milk product.

The sauce should be light, so you should not choose milk with a high fat content. The main thing is that the drink does not taste very sour and, of course, is fresh.

Ingredients:

230 ml kefir;
60 ml sour cream;
80 g dill;
two cloves of garlic.

Cooking method:

Add chopped garlic cloves and dill to the sour cream.
Dilute the resulting mass with kefir, add salt and pepper to taste. Stir until smooth.

How to make matsoni

Traditional sauce for dolma is made from matsoni. This is a fermented milk drink that is often used in Armenian and Georgian cuisine.

The sauce is both spicy and aromatic, since the recipe uses a lot of garlic and herbs.

Ingredients:

two glasses of matsoni;
six garlic cloves;
from fresh herbs: mint, parsley and cilantro.

Cooking method:

Pass the garlic cloves through a press, finely chop the greens with a knife.
Mix the crushed ingredients, sprinkle them with salt and pepper, and pound them in a mortar.
Pour the aromatic mixture into the matsoni and stir until smooth.

Sour cream and garlic sauce for dolma

Sour cream and garlic sauce is the most popular seasoning for many dishes, especially those with a high fat content. Thanks to its piquant taste, it emphasizes or makes meat, fish, and vegetable dishes more diverse. At the same time, it has a rich and bright aroma, which makes it very colorful, truly oriental.

Ingredients:

220 ml sour cream;
two cloves of garlic;
dill greens.

Cooking method:

Mix sour cream with chopped dill and garlic.
Add salt and pepper to taste. Mix.

From mayonnaise

As a rule, dolma sauce does not involve the use of mayonnaise, but if you cannot imagine a dish without this product, then under no circumstances buy it in the store, but rather prepare it at home.

Ingredients:

a glass of oil;
1 tsp. vinegar (9%);
two yolks;
salt, sugar;
greens (cilantro, dill, mint);
three cloves of garlic.

Cooking method:

First of all, let's prepare classic homemade mayonnaise. To do this, the eggs need to be washed well, even with soap.
For mayonnaise you only need yolks. Place them in a deep bowl along with 1 tsp. sugar and half the amount of salt.
We begin to beat with a blender, the yolks should become white. Then, without interrupting whipping, add the oil portionwise. Here it is better to use olive oil, but if you don’t find it in the refrigerator, take only high-quality vegetable oil.
Add vinegar and beat for a few more minutes.
Add chopped garlic, chopped herbs and spices to taste to the prepared homemade mayonnaise. Mix and infuse the sauce in the refrigerator.

Cooking with tomatoes

Let us repeat once again that any fermented milk product can be used for oriental sauce. It can be kefir, natural yogurt, matsoni, sour cream. There is also a recipe based on egg yolks and butter.

But there is an option for preparing dolma in tomato sauce. It is not served separately, like other types, but the main dish is stewed in it.

Ingredients:

five fresh tomatoes (or a jar of canned ones);
a bunch of cilantro;
three onions;
30 g hops-suneli;
spoon of granulated sugar;
bouillon cube.

Cooking method:

Lightly fry the chopped onion in a frying pan for seven minutes.
Chop the tomatoes. If using fresh ones, remove the skin from them.
Add the pulp to the onion along with the sweetener, hops-suneli, pepper and bouillon cube crumbs. If there is not enough salt, then add some salt.
Simmer the sauce for five minutes, then pour it over the dolma and simmer the dish for 40 minutes.

Sauce for dolma with walnuts

Sauce with walnuts not only gives the dish an amazing taste, but also fills the body with nutrients. Indeed, in terms of their beneficial properties, walnuts occupy a leading position among most products that make up our traditional diet.

Finding a sauce for dolma with the addition of walnuts is quite difficult, but we were able to find for you a recipe for a delicate seasoning that will especially highlight the taste of the oriental dish.

Ingredients:

a glass of cream;
half a pack of ghee;
110 g walnuts;
120 g cheese;
if desired, nutmeg.

Cooking method:

The main thing in this recipe is the cream. They should be fresh and of high quality, but the percentage of fat content depends on your taste. The sauce for dolma should not be too heavy, so 15 percent is best.
Heat the cream, but do not let it boil. Add melted butter, stir until completely dissolved and remove from heat.
Put chopped nuts into the resulting mass, pepper it, add salt and, if desired, throw in a little nutmeg.
The sauce is almost ready, but it turned out to be too thin, so we need thickeners. For this purpose, you can use a spoonful of flour or starch, but it is best to take hard cheese, grate it on a fine grater, put it in a warm sauce and knead until it dissolves.

Quite often there are recipes in which the sauce is prepared from raw yolks. This filling must be cooked in a water bath or over very low heat, otherwise the eggs will simply curl and the sauce will be spoiled. To add richness, the finished composition is diluted with chicken broth, and lemon juice is added to add a slight sourness.

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 wishes, 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.