Koprovka
The fresh scent of garden dill gives this traditional sauce its unique character. The base is a delicate butter roux, stock and milk. Boiling whole dill stalks with a little nutmeg will bring depth of flavour. It is best enjoyed with a hard-boiled egg and potatoes or homemade bread dumplings.
Ingredients · Servings 1 dose
- 1 tablespoon butter
- 1 tablespoon plain flour
- broth as needed
- 4-5 dill stalks
- 1 liter of milk (or as needed)
- nutmeg
- salt
- ground pepper
- vinegar
- sugar to taste
Method · 50 min
- Melt the butter in a saucepan, add the flour and fry until light brown.
- Gradually pour in the cold broth, stirring the entire time to prevent lumps from forming in the sauce.
- Add 3-4 dill stalks to the base (I recommend tying them with kitchen string to make them easier to pull out). Season the sauce with salt, pepper and a pinch of grated nutmeg.
- Cook for at least 20 minutes, then remove the dill stalks, add the milk, mix and season with sugar and vinegar as needed.
- Turn off the stove, add the chopped dill (from the remaining stem) to the sauce and do not cook any longer, just stir.
- Serve the dill sauce with a boiled egg and potatoes or with a bread dumpling.
