Sauce "Brine" - a culinary recipe, cooking features and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Recipes for making spicy sour milk sauce "Tuzluk" are quite simple, but the result exceeds all expectations. It is also a great opportunity to please loved ones who love meat dishes, because thanks to the sauce they become special.

Description and recipes of the sauce, which are prepared on different bases, as well as reviews of the dish are set out in this article.

Description

Caucasian cuisine, like any other, is delicious and unique in its own way. Every nationality that lives in the Transcaucasus and the North Caucasus prefers meat dishes (mainly lamb), cheeses, cornmeal porridge, vegetables and greens.

All these dishes are prepared by the caring hands of the housewives, who are united by a very strong love for their land and customs. Thanks to this, traditional food is especially tasty and rich.

And they can also be supplemented with an unusual cooking sauce (s alt or sour milk). It is added to many national dishes.

Brine sauce is one of the popular Caucasian dishes,served with meat or fish. It is prepared in several different ways - depending on the area, country, season.

The most popular recipes are based on:

• filtered water;
• sour cream (or kefir with sour cream);
• ayran or matsoni;
• broth.

As seasonings are usually added: black, red (hot) ground peppers, also basil, coriander. In the summer season, fresh herbs add a special piquancy to the dish: dill, parsley, cilantro, celery.

Classic of the genre

According to the classic recipe for the Caucasian brine sauce, the main ingredient is pure filtered drinking water. Next come s alt, spices, spices. From the latest: bay leaf, black pepper (peas), garlic, dried herbs, spices.

As for the proportion of the main components, then for 1 glass of s alt (fine-grained) you need to take 1.7 glasses of water.

Brine sauce for s alting lard

Just such a recipe can be an excellent marinade for s alting ordinary lard at home. The result is an unusually delicious dish.

As a container, you need to take a glass bowl or pan and put prepared fresh bacon into it.

To prepare the Tuzluk sauce (for meat dishes) you will need:

1. In a separate container, combine 1 cup of s alt and 1.7 cups of drinking filtered water (warm), mix.
2. Chop the garlic finely (2 cloves), add to the ingredients.
3. Pour outblack peppercorns (10 pieces) and bay leaves (3 pieces).
4. Season the dish with dried or fresh herbs (chopped dill) and spices for meat (mixture of peppers, chili, paprika, basil, etc.).
5. Chill the sauce.
6. Add the mixture to the lard, previously prepared and placed in a container, cover with a piece of clean cloth and marinate for 7 days (first at room temperature and then in the refrigerator).

On sour cream

There are options for preparing sour-milk spicy sauce "Tuzluk", which is based on sour cream, kefir, ayran or matsoni. Such a dish is already more suitable as an addition to meat or fish dishes.

Preparation and ingredients:

1. Put 100 milliliters of sour cream with a fat content of 15-20% into a container (store-bought is recommended).
2. Prepare 20 grams of garlic and finely chop (or pass through the garlic), add to sour cream.
3. Sprinkle black and red hot peppers (3 grams each).
4. Chop finely fresh herbs (cilantro, celery, dill, rosemary, etc.), add to the sauce.
5. At the end of the cooking process, add s alt (according to individual taste), mix.

You can add a little sugar to enhance the piquancy. This option with fresh herbs is summer, if cooked in winter, the sauce will be delicious without this ingredient.

With Airan

Surprisingly tasty sauce "Tuzluk" can also be prepared on the basis of a fermented milk drink - ayran (fermented andmilk combined with drinking water - sheep, cow, goat). To give the product a special taste, spices, basil, s alt can be added to it. This product is well known in Central Asian and Caucasian cuisines.

So, the preparation of the brine sauce and ingredients:

1. Chop the garlic finely (80 grams), then grind it further in a mortar (recommended wooden), add s alt (20 grams).
2. After the garlic has started juice, pour the component into the prepared container for the sauce.
3. Add ayran (500 milliliters).
4. Chop walnut kernels (50 grams) to crumbs, pour into sauce.
5. Chop fresh cilantro sprigs (15 grams) finely, add to the dish.
6. Pour in red or black ground pepper (4 grams), mix.

With wild garlic shoots

This is a spicy plant that grows on the territory of the Russian Federation, Europe, America, also called wild garlic. Favorite places are forests, lowlands, along the banks of rivers. It is small sprouts with a pleasant garlic aroma.

This garlic will also be an excellent spice for brine sauce. It gives the dish a piquancy and delicate aroma of spring herbs.

Preparation and ingredients:

1. Shoots of wild garlic (wild garlic) in the amount of 100 grams freed from the skin, finely chopped.
2. Pour into a wooden mortar, grind, gradually adding s alt (15 grams), then put in a deep container for future sauce.
3. Add 100 milliliters of store-bought sour cream (up to 15% fat) and 100 milliliters of ayran to the garlic.
4. Add ground hot red (black) pepper, mix.

On the broth

Another summer recipe for making a delicious sauce for meat and fish dishes - in broth (chicken, lamb, beef).

Process description and ingredients:

1. Pour 400 milliliters of store-bought sour cream into a container.
2. Chop finely prepared fresh herbs (cilantro, dill, parsley), pour into a dish.
3. Chop the garlic cloves (40 grams), add s alt (20 grams), mix and add to the rest of the food.
4. Spice with ground hot peppers (red, black).
5. Add 100 milliliters of strained meat broth to the sauce, mix and serve.

Reviews

The article describes the main culinary recipes of "Tuzluk" sauce, which are most often used by the peoples of the Caucasus and Russia.

Feedback from those who prepare it is as follows.

Both in terms of preparation and components, everything is quite simple and quite affordable (you can always purchase all the ingredients).

Adding sauce to various hot and cold meat (fish) dishes, as well as porridge, you can enhance the taste of each dish, make it more aromatic, piquant and he althy.

Various cooking methods allow you to experiment and make this dish for every taste and at any time of the year.