Sauce from the North Caucasus - Tuzluk

The cuisine of the Caucasian peoples is dominated by lamb meat dishes, a variety of vegetable salads, a lot of greens and all kinds of sauces. Brine sauce is one of the most popular and favorite sauces in the Caucasus. Spicy notes superimposed on a fermented milk base and seasoned with magical vibes of garlic give a stunning effect. The sauce is refreshing, spicy and very appetizing.

Brine sauce based on sour cream is a great option for a summer meal. Mixed with garlic and herbs, sour cream acquires a magical taste, in which there is a lot of freshness and appetizing aroma. How to make such a brine? Everything is very simple and easy. We need to stock up:

sour cream (fat content 15-20%).............100g;

minced garlic........................................20 grams;

fresh herbs (herbs such as celery, rosemary, and traditional parsley and dill are good for summer).......taste;

pepper (take red and black varieties) - .................................................................according to  3 grams;

salt and sugar  .........................................................................................add to taste.

1. Mix sour cream with chopped garlic and ground peppers.

2. Finely chop the greens and add to the sour cream.

3. Add salt and sugar to taste (can be done without sugar).

4. Mix everything and serve with meat.

A variant of brine in broth

The recipe for the broth is not much different from the option for sour cream, but there are slight flavor nuances. The broth can be beef, chicken, lamb, which gives rise to different shades of taste. For gravy we will take:

broth - 100 ml;

sour cream - 400 grams;

garlic - 40 grams;

greens (take a few sprigs of dill, cilantro, parsley) - to taste;

salt - 20 grams;

hot pepper (in ground form) - to taste.

Cooking:

1. Chop greens and garlic. Mix garlic with salt.

2. We put everything in sour cream, mix. Season with pepper and salt.

3. Pour the broth into the sour cream base. We knead again. The sauce is ready.

When preparing brine, do not get carried away with herbs and peppers. They can hopelessly spoil the taste of the sauce, clogging the sour freshness of sour cream or ayran with pressing spice and sharpness.