As is clear from the name, sour cream sauce with tomato is prepared on the basis of the base one. It goes great with meat or fish dishes, as well as side dishes. Since the sauce thickens quickly as it cools, it is best to warm it up slightly before serving. To prepare the sauce, it is best to use homemade tomato or tomato juice, but of course, regular tomato paste will do. You can also use freshly prepared tomato puree.

Ingredients

• 20 g butter
• 1 tbsp. l. wheat flour (heaped)
• 100 ml tomato juice
• 100 ml sour cream
• 2 pinches of salt
• 2 pinches of paprika

Preparation

1. Heat a frying pan and put a piece of butter on it, it is advisable to take a fat content of 82.5%, such butter is sweetish and this will have a beneficial effect on the taste of the finished sauce.

2. When the butter has melted completely or almost completely, add flour to the pan and immediately begin stirring with a spatula or wooden spoon.

3. After a couple of minutes, start slowly pouring in tomato juice. It can be replaced with 1 tbsp. l. tomato paste mixed in 100 ml of water.

4. Stir the tomato with the flour mixture for a couple of minutes, continuously.

5. Now add sour cream to the pan. Continue stirring and simmer the sauce over low heat.

Let's start preparing the sauce for cabbage rolls with onions. Initially, of course, it must be cleaned, and only then cut into pieces. How to cut? Whatever you like: half rings, cubes, quarter rings - how you present it in the sauce, cut it. I cut it into thin quarter rings. Place the onion in a hot frying pan and start frying. Don't forget to add vegetable oil there too. Don't make the heat too high, the onions will only burn, and we want them to cook evenly.

Well, while it's roasting, peel the carrots. I like to grate it on a grater, which is finer than a beet-carrot grater. In this case, the carrots will completely dissolve in the sauce (my youngest does not like them stewed or boiled).
Add the carrots to the onions and continue frying. Two minutes is enough.

Next comes tomato paste. She also loves roasting, after which all the aromas and tastes are revealed. Fry for another minute and add sour cream. I don’t like using full-fat sour cream, because I don’t need the extra calories, and the taste with 15% sour cream will be about as good as with 30%.

Stir and heat the vegetables with sour cream for a couple of minutes.
It's time to add seasonings and herbs. As you can see in the photo, I take a piece of hot red pepper (I choose the seeds), but this is definitely not necessary. You can simply season with regular black pepper.

Add salt and herbs. I always use the traditional dill and parsley, and to give the sauce a little more flavor, I always add cilantro. A little, about a tablespoon of finely chopped or, as in my case, all the greens were freshly frozen (I urgently use last year’s leftovers). So, I have 1 tablespoon each of parsley, dill and cilantro.

All that remains is to add water and bring the sauce to the consistency that you like and taste. For me, the optimal option is 250-300 grams. Bring the cabbage roll sauce to a boil and simmer over very low heat for about 2 minutes. If you are going to pour it into ready-made cabbage rolls, then simmer for 5-7 minutes. If you pour it over the cabbage rolls for stewing in the oven or pan, then simmer for a minute or two and carefully pour the sauce onto the tightly packed cabbage rolls and simmer until the latter are ready. After simmering, I throw away the chili pepper.

Step 1: Prepare the butter and flour.

Heat a frying pan over medium heat, add butter and wheat flour with a spoon. Stirring with a spatula, fry briefly over medium heat, about 3 minutes.

Step 2: add broth and sour cream.

Add vegetable broth 1 tablespoon at a time into the pan, stirring constantly with a spatula to prevent lumps from forming. Then pour in the sour cream and mix thoroughly with a spatula until smooth. Leave boil over low heat for 3-4 minutes.

Step 3: prepare sour cream and tomato sauce.

Add tomato paste and salt to taste to the resulting sauce, mix with a spatula. Cook for another 3 minutes, stirring occasionally with a spatula. At the end of cooking, season with pepper and stir.

Step 4: serve sour cream and tomato sauce.

Place the finished sour cream and tomato sauce in a sauce boat and serve hot with any vegetable dish, such as potatoes or cabbage.

Bon appetit!

You can add garlic or grated walnuts to the sour cream and tomato sauce.

Based on the recipe for sour cream and tomato sauce, you can prepare other sour cream sauces; for example, you can replace tomato paste with mustard, and then you will get a mustard-sour cream sauce that is ideal for fish dishes. If you add finely chopped fried onions to the sour cream and tomato sauce, you get a sour cream sauce with tomato and onion, which can be served with meatballs or cabbage rolls.

Tomatoes have been on our tables for a long time and are invariably considered an integral part of the diet. It is not surprising that the use of this vegetable and its derivatives in the preparation of various sauces and gravies is perhaps the most common compared to other products. For example, a number of traditional dressings include a recipe for sauce with sour cream, which is prepared with the addition of tomato paste.

At home, sour cream sauce with tomato: the technological map accepted in world cuisine allows you to prepare it quickly and very easily. This is possible due to the simplicity of the process itself, as well as the inclusion in the recipe of simple and accessible ingredients that do not require complex culinary tricks during processing.

With juicy tomato sauce, any dishes on the table will sparkle with new colors, which is why most housewives call this recipe one of their favorites. It is convenient to prepare it not only for Sunday lunches and dinners, but also on weekdays, when there is no time for complex dishes, but you really want to pamper your family with delicious food.

You will need:

• Sour cream (fat) – 350 ml
• Tomato paste – 2 tablespoons
• chicken broth – 200 ml
• Butter – 50 g
• Wheat flour – 2 tablespoons
• Parsley, fresh – 1 small bunch
• Black pepper, ground – taste
• Dried paprika – taste
• Salt – taste

Number of servings – 5

Cooking time – 35 minutes

Tomatoes with cream

The combination of the taste of tomatoes and sour cream in the sauce will be ideal only if all the products are selected correctly. First of all, this concerns sour cream, which is presented in wide quantities on store shelves. It is worth immediately noting that when purchasing you need to pass by low-fat sour cream – a product with a very low fat content, as well as modern substitutes such as yogurt. A good tomato-sour cream sauce requires a fatty dairy product with a thick consistency and a pronounced creamy taste. This sour cream can be found in the natural products departments of supermarkets and farm shops. Probably, its cost will be slightly higher than the usual store-bought equivalent, but the benefits and taste will be much greater.

Tomato paste is selected depending on the experience of the housewife herself. Most women have long ago taken note of their favorite brand of product, so it is best to choose a pasta that has already been used many times in preparing dishes and sauces.

You can make your own pasta using tomatoes in their own juice, but this recipe will take much longer.

1. Place the butter in a deep frying pan and melt until liquid. When it reaches the specified condition, a couple of tablespoons of wheat flour are added to it, then everything is mixed with a whisk to remove lumps. The flour is fried for several minutes until its color becomes light creamy. Now tomato paste is added to the mixture, and everything is heated together for another 2 – 3 minutes.
2. After this, you can add heated chicken broth to the preparation, then stir thoroughly to avoid lumps. Black pepper, salt and paprika are added. In this form, the workpiece simmers for about 5 minutes; After this time, sour cream is poured into it. The dressing is stirred and heated, without boiling, for 10 minutes. Its readiness will be indicated by noticeable thickness and viscousness.
3. At the end of cooking, fresh parsley is added to the sauce, which is pre-chopped as much as possible in a blender. The greens puree is added to the dressing a few minutes before turning off the stove. The finished sour cream and tomato sauce is infused under a closed lid for about 5 minutes, after which it can be served.

Innings

Like other sour cream dressings, the recipe for tomato sauce with sour cream does not require storage. The maximum period is 1 day, and the sauce should be heated carefully so that the sour cream does not begin to curdle during repeated heat treatment.

It is best to prepare exactly the required amount of gravy, calculating one extra portion for the reserve. The sauce can be served in different forms and with a variety of dishes:

The recipe for this sauce is worth taking note of every housewife. Knowing how to prepare tomato-sour cream sauce, you can always be sure that any dish planned for lunch on weekends or weekdays will turn out much tastier and healthier.

Bon appetit!

In contact with

1. Take a large frying pan, heat it up, and then mix and soften the butter and flour. They need to be mixed thoroughly and then lightly fried.
2. Gradually pour fish broth (water) into the same frying pan, but we need to stir vigorously, otherwise we will not avoid the formation of lumps.
3. Add sour cream and mix everything thoroughly again right in the pan. We need to get a homogeneous mass and avoid burning.
4. Add tomato paste to the sauce and you can immediately add salt and the rest of the spices. Also, if you have canned tomatoes at home, you can blend them in a blender and use them instead of tomato paste. It will turn out even tastier. After all, a natural product.
5. Stir regularly and keep in the pan for about 3-4 minutes. You can then add the parika and mix again. Ready!

That's all. Our special sour cream and tomato sauce is ready for your dish. The family will definitely appreciate the innovation. Plus, it goes great with fish cabbage rolls. And so, it can be classified not only as a fish dish, but also as a meat main course!

The good thing about the sauce is that its taste can be adjusted by adding various spices. We recommend trying different options so you can see what you like best. For example, you can add dried basil. Or freshly ground pepper. A mixture of herbs will also go very well in this sauce.