Recipe for sour cream dolma sauce. White sauce for 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, matsoni. 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.

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.

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 gravy. But most often, the base of the sauce is fermented milk products. However, you can also make tomato sauce, which will be 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.

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:

Mix kefir and sour cream in a blender until smooth.
Peel and puree the garlic to make a paste. Add it to the fermented milk base, add salt and pepper.
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 with 1% fat content.

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.

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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.

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:

Pour the yogurt into a deep bowl.
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.
Peel the garlic, crush it and add it to the yogurt.
Add chopped mint leaves.
Salt and pepper. Mix all the ingredients. Pour gravy over the dolma.

The Secret of Longevity

As mentioned above, matsoni has a strong antioxidant effect. Thanks to this, it has a beneficial effect on the entire body and increases life expectancy. It is believed that its regular use, as well as clean air and physical activity, are the main secrets of longevity for mountain residents. The drink is difficult to find in stores; it is best to contact private farm shops. Ideally , cook it yourself, which is not very difficult. One liter of plain cow's milk is poured into a saucepan and brought to a boil. Then it needs to be cooled to about 45 degrees. Two tablespoons of sour cream or good yogurt are added to warm milk, after which the container is placed in a warm place for 8 hours.

If the process of preparing the drink or the drink itself is in doubt, the recipe allows you to replace it with full-fat kefir or yogurt. But, naturally, the taste of the sauce will be completely different.

Fresh cucumbers must be washed well, damaged if necessary, and then grated on a coarse grater. You can use a food processor, but the recipe does not recommend chopping too much, otherwise the cucumber juice will make the sauce too watery. Place the chopped vegetables in a bowl, season with black pepper and set aside.
The greens must be washed in cold water, dried with a towel, and then, after removing the hard stems in advance, finely chop. Garlic cloves are finely chopped or passed through a garlic press. After this, the parsley, garlic and dill are sprinkled with salt - this way they will release their aromatic juice faster. The final stage of preparation is to mix all the ingredients. Pour chopped garlic and herbs into a bowl with cucumbers, after which they are mixed. Then the specified volume of matsoni is added, after which the sauce is mixed well and sent to the refrigerator for half an hour.

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:

The lemon must be washed, wiped dry and grated with zest.
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 ten minutes. Then squeeze the juice out of it into a separate bowl (it is the juice that will go into the gravy).
We wash the cilantro, dry it, and finely chop it.
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.

Dolma recipe:

Now let’s move on directly to the recipe for making dolma. To prepare it you need grape leaves, the minced meat itself and the sauce with which the dish is served.

Grape leaves for dolma:

For dolma, either fresh grape leaves or pickled ones are used.

If you decide to prepare dolma from fresh grape leaves, first rinse them, and then pour boiling water over them and leave for 5-6 minutes.

If fresh leaves are not available to you, then you can purchase salted grape leaves.

If you purchased them, soak them before using the salted leaves. Just add enough warm water and leave overnight. During this time, remove excess salt from them.

If you were unable to find either fresh or salted leaves, then purchase canned grape leaves in a store or market. Whichever option you use for dolma, in any case, before the cooking process, cut off the stalk of each leaf.

Sauce for dolma:

Ideally, dolma is served with matsoni sauce. But my family loves my own sauce. To prepare the sauce, I mix sour cream and mayonnaise and also add garlic and finely chopped herbs. I mix it all well. And the dolma sauce is ready.

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:

We peel the garlic cloves and chop them together with the herbs so that we end up with a paste-like consistency.
Add pepper and salt to the pasta.
Mix with matsoni, achieving homogeneity of the mass.
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.

Sour cream dolma sauce: simple recipes

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 of fatty, non-acidic sour cream.
200 g of 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.

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 deal with 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.

Source: https://FB.ru/article/391321/sous-dlya-dolmyi-iz-smetanyi-prostyie-retseptyi

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:

Mix kefir and sour cream in a blender until smooth.
Peel and puree the garlic to make a paste. Add it to the fermented milk base, add salt and pepper.
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 with 1% fat content.

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:

Pour the yogurt into a deep bowl.
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.
Peel the garlic, crush it and add it to the yogurt.
Add chopped mint leaves.
Salt and pepper. Mix all the ingredients. Pour gravy over the dolma.

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:

The lemon must be washed, wiped dry and grated with zest.
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 ten minutes. Then squeeze the juice out of it into a separate bowl (it is the juice that will go into the gravy).
We wash the cilantro, dry it, and finely chop it.
Mix all the prepared ingredients with sour cream, add salt, pepper, and knead again.

Georgian version of the sauce

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

Preparation:

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

Source: https://sousec.ru/iz-molochnix-produktov/dlya-dolmy.html

Dolma sauce made from sour cream and cucumber

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 sauce for dolma 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.

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.

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.

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.

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.

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

Kefir sauce recipe

For the sauce, ordinary kefir is used; it is important that it is fresh and thick. You can use low-fat sour cream. Be sure to add cumin, black pepper and dill.

Ingredients:

250 g fresh kefir;
50 g sour cream;
7-8 sprigs of dill;
½ tsp. caraway;
a pinch of fine salt;
a few black peppercorns.

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It takes 15 minutes.

Number of calories: 65 kcal.

Preparation:

Grind pepper, salt and cumin in a mortar. Wash the dill and chop finely.
Combine sour cream with kefir, add crushed spices, dill, mix well. If the consistency is too thick, add a little more kefir.

Note to the hostess: garlic is an excellent natural flavor enhancer; it is not used in the recipe, but you can add it if desired.

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 the greens in cold, preferably ice water. When the greens have cooled, chop them very finely.

Sauces for meat - the best recipes, suitable for any fried meat, ideal for barbecue. Three moderately spicy and very tasty options!

Dolma in grape leaves with sauce

The best choice for filling is lamb pulp, which must be minced through a meat grinder. Then combine with pre-boiled rice, finely chopped onions, herbs, salt, spices and wrap in grape leaves.

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Ingredients:

150 g boiled rice;
6 sun-dried tomatoes;
30 pickled leaves;
500 g lamb pulp;
1 medium onion;
1 bunch of basil;
a third of a glass of meat broth;
35-40 ml olive oil;
2 pinches of cumin;
a pinch of coriander seeds;
1-2 g freshly ground black pepper;
1 pinch of salt.

For the sauce:

100 g full-fat yogurt;
1 lemon;
6-7 sprigs of dill;
20 ml Extra virgin olive oil;
1 g freshly ground black pepper;
salt to taste.

Cooking time: 40 min.

Number of calories: 179 kcal.

Step by step cooking method:

Pre-boil the rice.
Finely chop the basil leaves.
Chop the sun-dried tomatoes.
Heat the coriander with cumin in a dry frying pan. When they start to crackle, add olive oil, heat everything slightly and remove from heat.
Add minced meat, tomatoes, basil and rice, salt and pepper and mix everything.
Rinse grape leaves and dry with paper towels.
Place the filling on the prepared leaves and roll into envelopes.
Place the products in a thick-walled saucepan, pour in the broth, cover tightly with a lid and simmer over low heat for 30 minutes. Sometimes slices of dried apricots, apples, quince or onions are placed between the rows.
Finely chop the dill.
Grate the lemon zest on a fine grater, squeeze a little juice from half a lemon.
For the sauce, you need to combine yogurt with dill, lemon zest, pour 20 ml of lemon juice, refined olive oil, salt, season with pepper, mix thoroughly. Instead of yogurt, you can use sour cream, kaymak or matsoni.
A dish with yogurt sauce is served on the table.

In winter, when there are no fresh grape leaves, pickled leaves will help out.