Spicy sauce with pickles is an ideal addition to meat or fish dishes, it is especially tasty with a hamburger cutlet, with baked pork, grilled meat on the grill, etc. Even baked beef becomes more juicy and delicious!
A sauce is prepared from pickled / pickled cucumbers, which can be purchased in any supermarket or on the market, prepared in the summer season and sealed in containers for the winter, stored in the refrigerator or basement. It is served immediately after stirring, since dishes seasoned with sour cream have a limited shelf life and are not prepared for future use.
If desired, sour cream can be replaced with non-fatty mayonnaise with any flavor: garlic, mustard, etc. The addition of fresh herbs and vegetable oil, for example, cold-pressed olive, is acceptable. By the way, many add boiled chicken eggs to the list of products - with them the sauce becomes more satisfying and dense in consistency.
Ingredients:
Pickled cucumbers - 2 pcs.
Sour cream - 100 ml
Garlic - 3 cloves
Salt and pepper to taste
Vegetable oil - optional
Greens - optional
Preparation:
1. Rinse pickled or pickled cucumbers in water, cut into small slices or slices, put in a chopper bowl or in a high bowl of an immersion blender.
2. Grind for 1-2 minutes without mixing with any ingredients. Leave for 2 minutes and squeeze out the resulting liquid - there will be quite a lot of it. This process is mandatory, otherwise instead of sauce you can get liquid okroshka seasoned with sour cream!
3. Peel the garlic, rinse in water. Cut into small pieces and place in a blender bowl with chopped cucumber mass. Fresh garlic can be replaced with ground dried garlic.
4. Add sour cream of any fat content, salt and ground black pepper. At this stage, you can pour in a little vegetable oil: olive, sunflower, corn, but odorless, add washed dill, parsley, cilantro or even mint greens - it goes well with sour cream and salted cucumbers. The mint will give the sauce a fresh, vibrant flavor.
5. Beat everything for 1-2 minutes on a pulsating setting or puree with a hand blender. In the second option, you will get a denser and more uniform sauce.
6. Put the prepared dish into a gravy boat, bowl or glass, garnish with fresh herbs and serve immediately after cooking.
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