Golovna Dysbacteriosis Boroshny sauce recipe. How to prepare beard gravy. Lemon sauce from herbs for any herbs

Boroshny sauce recipe. How to prepare beard gravy. Lemon sauce from herbs for any herbs

Give priority to unconventional recipes for beetroot sauce on a spluttering gastronomic site. Create variations of meat, tomato, vershkova and light vegetable gravy. Add mushrooms, herbs and a variety of aromatic spices to it. Create your own unique culinary masterpiece now!

The sauce, perhaps the most universal and most popular herb, will add uniqueness to your favorite side dish. They can be prepared using a variety of ingredients: any type of meat, offal, fish, vegetables, milk, tops, sour cream or tomatoes. Boron is most often the viscosity component of the gravy. The sauce itself gives a velvety, thick, enveloping texture.

Five of the most commonly used ingredients in beans gravy recipes:

Cucavian recipe:
1. Mash the meat and cut into pieces.
2. Peel the zucchini and carrots.
3. Coarsely grate the carrots. Shake the tsibul a little.
4. Grease the meat until it’s golden brown.
5. Add vegetables to new details.
6. Coat and stir a little until the vegetables are soft (5-7 quilins).
7. Stir in the beans and then add 4-5 more hulls.
8. Transfer all ingredients into a saucepan.
9. Pour in water or broth to cover all ingredients.
10. Add more details about the hour and tomato paste.
11. Add salt and pepper to taste. Season with aromatic spices.
12. Simmer under the lid on a low flame for 15-20 minutes.
13. Add finely chopped fresh herbs to the sauce.
14. Take it from the fire. Let it sit for 10-15 minutes.

Five of the best recipes for boroschny sauce:

Please Korisna:
. To prevent the boroshna breasts from curing, you need to first blend them in a small amount of liquid (water or broth) in a small bowl or blender.
. Instead of tomato paste, you can use fresh tomatoes, after cleaning their membranes.
. The proportions of radish and beans can be changed depending on the thickness of the gravy.

In cooking, gravy and sauce are often used to add flavor, enhance the savory fruits and enhance the main herb. There are no recipes for preparing gravy.

The simplest and most familiar to rich gentlemen - this is the gravy from the vikorishtans. How to properly prepare gravy with good quality and other ingredients that are easy to understand.

Take a small saucepan, add a little milk to it, dilute it 1/3 with water. Bring to a boil over low heat, add salt, olive oil and spices at your discretion. Around the plate, mix 1 tablespoon of water in a small amount of water until smooth, so that the breast is not damaged. Remove the sumish, pour it generously into the gravy, put the saucepan on low heat and boil until it’s gone. Instead of milk, replace it with sour cream, and the proportions of the components can be adjusted according to your discretion. Some people like rare sauce, but others like it thicker. You can prepare a savory tomato sauce and add a little bit of tomato paste and fresh tomatoes.
To prepare the sauce, you can use another method - take a frying pan, pour it with olive oil, add a tablespoon of beard oil and fry it over low heat. Add sour cream until combined and mix well. Now add water or some meat broth to the broth and bring the sauce to a boil. Then add salt and pepper for relish and add tomato paste.
If you give preference to the tender top flavors, then you can use the following sauce recipe. Take 500 cm tops and mix 2 tbsp in them. Boroshna Place the mixture on a cold frying pan - make sure it has high edges so that the sauce does not boil over while cooking. Turn on the fire and gradually heat up the frying pan. Take about 200 g of syrup and grate it, after which we add it to the sauce. There we put 2 cloves of finely chopped chasnik. The gravy must be stirred continuously until it boils until the cheese is completely dissolved.
You can prepare gravy from greens and vegetables. To do this, in a frying pan, coat the fish until it has a caramel color, add carrots to it and brush until the orange color has formed. Now add the finely chopped tomatoes and simmer until ready. In half a flask of water, add a tablespoon of beard and add it to the prepared sauce, boil it and add finely chopped herbs and spices. You can simmer the pork and yowl in the gravy.

How to properly prepare beetroot sauce, vikoryst mushrooms and meat, how to eat a lot of herbs? Fish, potatoes, spaghetti, pasta or porridge can be enriched with such a rich and tasty gravy. It gives not only incredible relish, but also a taste of juice from the grass.

Ingredients for preparing gravy

Recipe for making gravy

We cut the cibul into small cubes and grate the carrots. We coat the vegetables with oil.

Add sour cream and tomato paste, and then pour in the broth.

Next, you need to grease the other pan thoroughly until it has a caramel color, and then cool it. Now pour cold water into half the flask and pour it into the broth in a thin stream, without haste. Don’t forget to stir the sauce continuously until it thickens completely, and stir so that it doesn’t burn.

Add salt until relished, finely chop the herbs and seasonings, simmer for about 10 pieces over a small flame. If you love the chapel, then at the end you can add it.

Important! To avoid burnt sauce, it is recommended to use dishes with a thick bottom. To ensure that the breasts are not too hot, coat them thoroughly in a frying pan until the cream forms.

How to prepare mushroom sauce (you can use it in

Porada No. 3. How to prepare aromatic sauce for cutlets, meatballs and meatballs

If it’s time to make your grass succulent, appetizing and alive. It is suitable as an addition to not only fish, meat, chicken, liver, etc., but also goes well with a simple side dish of porridge, spaghetti or potatoes.

As you have already realized, for the thickness of the sauce you need to use broth, and to color the savory fruits you need spices, chasnik, spices, and herbs. Remember that the head meta is added - to enhance the taste of the herb, but not to interrupt it.

Yak gotuvati:

We present you with a delicious recipe for preparing meat gravy with vegetables, which will take quite a bit of time to prepare. You can serve it with your favorite side dishes: potatoes, spaghetti, whatever porridge.

The recipe is great because the ingredients of the sauce can be boiled with savory relishes.

Ingredients for preparing meat and vegetable gravy

400-500 g of meat (you can take pork, cowhide, veal, chicken fillet).
50-70 g of tomato paste or ketchup. During the summer months, you can ripen tomatoes without skins.
150-200 g sour cream.
A couple of bell peppers.
1 carrot.
1 large cibulin.
Roslinna oil for lubrication.
Strength and spices behind the relish.
A slice of cloves for the chasnik.
Greenery.

Scheme for preparing meat gravy with vegetables.

Let's start preparing the ingredients now. We peel the vegetables and cut them as you like - into cubes or strips. It is recommended to cut the bell pepper into larger pieces so that its taste in the dish will be more pronounced, as you would like it to be. Chasnik, the greens are chopped into pieces. Carrots can be cut and grated into large graters.
Heat the olive oil in a frying pan and add the cob, sauté until sprouted, then the carrots and bell pepper. Instead of tomato paste, generously pickle fresh tomatoes. Sprinkle the tomatoes with dill so you can easily remove the skin. Cut the tomatoes with a knife or in a blender and simmer until cooked. You can safely experiment with your favorite vegetables, submitting them to the authorities. Asparagus pickle, zucchini, cauliflower - add vegetables to your taste and create special sauce recipes. Add the chicken fillet, bell pepper and kvass to the chicken fillet. Pork goes wonderfully well with carrots, cibulae, peppers, and tomatoes.
While the vegetables are stewing, let's start with the meat. The pork is washed, cut into plates, beaten with a hammer and cut into small, thick pieces. Now we move the meat to the vegetables and simmer until ready.
Add a little water and sour cream to the pan and continue cooking, stirring the ingredients periodically. Salt, pepper and cook for 15-20 minutes.
At the end we season the gravy with chasnik and herbs and we have a fragrant, rich, thick gravy that is ideal to eat with potatoes, rice, buckwheat, millet, and pasta. Chicken gravy goes with pasta, potatoes, rice, oat porridge.

Important! It is important to coat the bell pepper well with the vegetables so that the prepared gravy does not become crunchy. So you just have to beat the meat well so that it is tender and soft and cooked smoothly.

The sauce is ideal with other herbs, and can be prepared in a variety of ways.

We have already talked about more rare varieties of sauce, and now we can recognize more herbs through their thickness.

Ingredients for preparing a thick sauce with meat

Technology for preparing thick meat gravy

Let's start with the meat first. You need to wash it under running water, cut it into plates, beat it well with a hammer and cut it into small, thick pieces. You can beat the already sliced meat, but this procedure will require more time.
Pour the oil into the frying pan, heat it well and place the prepared pork there. Add your favorite spices to it. It is not recommended to add salt to the greased meat on the cob, otherwise you will need to spend a lot of lentil juice and harden it.
In the saucer on the right there is a mixture of sour cream and tomato paste, add water and beard - everything can be beaten with a blender so that there are no breasts in the beard. Water can be safely replaced with meat broth. Solimo, pepper.
Add the finished mixture to the meat, mix well, cover with a lid, alternately heat and simmer over low heat. It is important to stir the sauce frequently to determine the level of thickening and prevent scorching.
We prepare the herbs for about 15 minutes, season with an hour, and bring the greens to relish. The gravy is served with rice, buckwheat, pasta, potatoes, and vegetable stew. Potato puree is also ideal.

Important! If there is no tomato paste in the bottle, you can safely replace them with fresh tomatoes or ketchup, which is always in the refrigerator.

If there is no sour cream, a couple of spoons of mayonnaise will do just fine.

It would be great to complement your favorite hedgehog. As we talk about other herbs, it’s a good idea to go for fish, meat, chicken, liver, seafood, and cereals. Subsequently, you can understand the basic diet of food and come up with a meal plan. It can be prepared from various products that are always on hand at home. The sauce recipes can be very thick, and the flavors are noticeable in the sauces, so they are served together with the main sauce.

We encourage you to discover the most popular sauces to make your favorite seasonings more rich, aromatic and savory.

This sauce can be served with rice, oatmeal, potato puree, buckwheat, and pasta. Mushrooms need to be thoroughly washed under running water to remove the houses and broods. If the mushrooms are dried, they should first be soaked in drinking water and boiled. For fresh baked goods and pastries there is no need to boil them. We cut the mushrooms into plastics, and the cibul into cubes or slices.

Add a small amount of top oil to the baked frying pan, melt it and add the cibul. If you have a caramel color, add mushrooms - now everything is lubricated for about 10 minutes. We sizzle the dish with a tablespoon of sifted beard (you can directly from the sieve over the frying pan - this way there will be no breasts), add a little bit of sour cream and just a little bit of quiche. Salt, pepper, add to taste. Porridge or potato puree is seasoned with gravy, sprinkled with greens and served to the table.

Kartoplyana sauce

For lovers of fish flavors, potato gravy is perfect. We take dishes with a thick bottom (cauldron, saucepan), pour vegetable oil into it and fry it. Add a teaspoon of cumin and cook until slightly darkened.

Place the peeled and chopped potatoes into a saucepan, add a pinch of turmeric and red hot pepper, then coat with about 10 pieces of hull. Now you need to pour in water, add salt, and after boiling, put out 15 hvilins. You need to water the glass so that you can cover some of the potatoes. Then add a little bit of ryazhanka, chopped coriander and simmer until ready. When the grass is ready, you need to season it with finely chopped pickled cucumber.

Vegetable sauce will miraculously combine with pasta beans. It is also wonderful to eat with all kinds of meat. To make this sauce, clean and cut the fillet and coat it in oil until the color is clear. The tomatoes are sprinkled and the skins are removed, then placed in a blender and transferred to the vegetables.

Instead of tomatoes, you can use tomato juice. We add your favorite seasonings and spices. Turmeric, basil, and motherwort go wonderfully well with the vegetables. When the gravy is ready, add a few tops and add a few more. Tim, who's on a diet, you don't have to add more.

Yesterday's porridge or pasta can easily be enjoyed with such sauce, and you won't notice any difference in the side dish that is freshly prepared. During the summer months, you can safely experiment with seasonal vegetables, seeing new ideas. And you can easily create a new recipe for savory gravy.

Gravy for meat

How to properly prepare beard gravy? You need fresh vegetables to prepare a tasty gravy for the meat. Heat up the frying pan, pour in butter|butter| And brush the cut pieces of meat. In another saucepan, heat the top oil and sauté the carrots and carrots in a new saucepan. You can add|add| bell pepper cut into strips. After 5-7 minutes, add finely chopped tomatoes, peeling the skins.

When the vegetables are ready, add a couple of tablespoons of pre-sifted beard. Mix the butter well and add a bottle of water. When the vegetable gravy comes to a boil, transfer the coated meat into it and prepare the gravy 35. Finally, bring the gravy to taste with spices, add some salt and add a bunch of chopped cloves to the saucepan to apply Bring out the bitterness and unique aroma. If you are a fan of spicy hedgehogs, you can add a few chili peppers before seasoning. It is recommended to serve the herb hot, sprinkled with herbs.

Cooking from our distant ancestors began to include sauces and side dishes. People have become accustomed to savory and aromatic sauces and herbs made from meat, fish, and vegetables. In essence, the gravy and sauce are the same, they call this culinary masterpiece whatever they want. The only difference lies in the fact that the sauce is poured directly from the sauce and served that way, and the sauce is served side by side in a special bowl. The gravy can be prepared in a variety of ways with the addition of various ingredients. In this article, we will present you with recipes for gravy with a porridge, with or without it.

To prepare sauce for other herbs with beans, for the cob you need to prepare all the necessary products and kitchen ingredients according to the recipe you choose.

The following accessories will always be at your disposal:

Find out which products you can use to sell vegetables, meat products and fish;
sharpened knives;
saucepans and frying pans, or rather, if your kitchen has such an essential and universal accessory as a saucepan with a thick bottom and non-stick coating;
a special spatula that can be used to stir in the gravy;
products that are good for cleansing;
season with all kinds of spices;
Boroshno.

Use vikorist as a basis for meat broth, which is transferred to serve before pasta, porridge or potatoes.
If you want to prepare vegetable gravy, then the best method is to roast carrots, chickpeas and tomatoes.
If you want the sauce to have a mushroom taste, then use it to prepare some pecheritsa.
Always adjust the proportion of all the ingredients so that the sauce reaches the correct consistency. By overdoing it, you run the risk of preparing too thick a gravy without adding it to the required quantity; your gravy may end up being too thin. The middle one adds 1.5 tbsp to 1 bottle. Boroshna
It is impossible to add flour to the gravy in a pure form, because through it you will create unpalatable breasts, which will then settle on the teeth. To avoid wasting anything, you need to first grind the flour in a small amount of water and mix everything thoroughly. As long as you have a homogeneous smooth mass, only then can you add it to the sauce.
If your boroshnya sauce contains dairy products (tops or sour cream), then at all times do not allow them to boil. The stench must be added at the end of the preparation of the gravy.
If you want the gravy to be rich and slightly savory, add the butter in the base that you used to lubricate the meat.
Please be assured that after adding extra sauce, the sauce may not become thick. Let it sit for a little while until the sauce thickens. Acts of the housewife allow for a meal, bachachi, so that the gravy has not thickened, and add more beard. The result is an unnatural sauce.

Knowing all the secrets of preparing gravy, which we have told you about food, you can prepare very tasty dressings for all kinds of side dishes. So that you don't have a chance to go out drinking wine, we've put together a good selection of recipes for beans gravy.

How to make gravy from Silske beard?

Do you remember the taste of the gravy in the side dishes that we were served at the children's garden? If you want your children to get to know him, prepare a tasty gravy from milk and beard at home. What do you need to earn for:

Heat 60 g of top oil|mastila| in a saucepan. As soon as it is heated, add 45 g of beans and, stirring, cook the sauce for 2 minutes.
After an hour, add 250 ml of milk and the same amount of chicken broth to the sauce.
Season the sauce with sill and whatever spices you like until it tastes good. To add milky sauce and add a spicy taste, stir in the black pepper.
Boil the sauce until it becomes completely homogeneous. Stir and stir constantly so that it does not burn.

Boroshny gravy: recipe for sour cream gravy

No less than cinnamon and sieve comes out as gravy for sour cream and beard. To prepare it, follow these recommendations:

Take a frying pan, heat it and heat 2 tbsp on it. top oil. Once it’s just melted, add 1 tbsp. boroshna, and then, stirring, boil the sauce for 2 minutes.
After an hour, pour 2 bottles of some kind of vegetable broth into the sauce. Let the sauce boil for 10 minutes.
During this hour, you need to chop half the head of the tsibula, and then add it to the sauce.
As soon as the gravy is ready, pour ½ bottle of sour cream into it, mix everything and remove the sauce from the fire. You can add a little chopped greens before serving.

Simple gravy with beard and pork

This is a very simple and very simple method of preparing pork, which can be used for any side dish. To prepare it, you will need:

Grease with 5 tbsp. top oil|mastila| 400 g pork. The meat must then be cut into pieces. During the lubricating process, ensure that you get a beautiful golden brown.
Remove the meat from the frying pan, add it to the oil in which 1 cibulin is smeared. Let him extinguish with a stretch of 10 minutes.
After an hour, pour 2 bottles of water into the sauce, add spices and relish. Bring the sauce to readiness.
While the gravy is cooking, add 2 tbsp to water. Boroshna flour, mix everything until smooth, and then pour into the sauce.
Finally, add 200 g of sour cream to the sauce. If you don’t really like this product, you can replace it with regular ketchup.

Tomato sauce with boroshny

It will be very tasty to make a pasta sauce with beard on a tomato paste base. Vzagali is so respected for its universality that it goes well with a variety of side dishes. How to prepare it:

Heat the frying pan, add|add| it contains 2 tbsp. with rose oil, and then coat the new parted head of the cibul. Cybula is golden and soft.
In a container, add 2 tbsp. Boroshna 300 ml water. Once the masa becomes homogeneous and without breasts, add 70 g of tomato paste, 1 tbsp. cucru ta ½ tsp. salts
Pour the masa into the tsibul, mix everything and, stirring, check until it is gone.
Once the gravy becomes thick, add any spices (dry spicy herbs, bay leaves and black pepper work best).
Cover the lid with the gravy as soon as you add the fire, so that the gravy infuses for 3 minutes.

How can I make gravy with beard for potatoes?

If you were planning to prepare mashed potatoes before lunch, then you should immediately start preparing the prepared gravy for it. What do you need to earn for:

Grease with 50 g of top oil|mastila| I will add 1 cibulin.
While the cibul is lubricated, grate 1 carrot, and as soon as the cibul turns golden, add it to it.
Blanch 3 small tomatoes and add them to the vegetable dressing.
When the gravy is already half cooked, gradually pour 200 ml of meat broth and beard base prepared with 2 tsp into it. Boroshna
When the sauce is already ready, add spices and salt (it will be as good as you add to such a sauce), cover with a lid so that it can brew for a long time.

How to make gravy from beard to meat?

Once you have cooked the meat, it is ideal to eat it with gravy prepared according to the following recipe:

Grate 100 g of chron into a fine third and pour it with ottom (add literally 2 drops).
In a frying pan, using 40 g of top butter and 50 g of borocha, prepare for future gravy.
As soon as it becomes homogeneous, add 50 ml of broth and wait until it boils.
As soon as the gravy begins to boil, add the prepared horseradish, 150 g of sour cream and spices from the salle until relished. After this, you need to mix everything carefully.
Beat 2 mixtures together, and then add the masa to the sauce. Do not let the boiling water boil (otherwise the pot will burn), remove it from the heat.

Sour-licorice gravy for cutlets with boroshnom

For cutlets, even before the river, the gravy will be based on sweet wine and sour lemon juice. To prepare this emergency sauce, you will need:

Heat 3 tbsp in a frying pan. top butter|mastila|, brush 2 tbsp on the nyoma. Boroshna and trimmed with 1 cibulin.
As soon as the cibul becomes golden, add pepper and salt, and then pour in water. Use a few cups so that the gravy you get is not too thick, otherwise it is not too thin.
Then add 2-3 tsp to sauce. burnt tsukru. Let everything boil. Then you need to remove from the heat and strain.
For the procession sauce, add 1 glass of wine, 1 glass of lemon juice, and a glass of boiled rodzinok.
Place the sauce on the fire until it boils. Try it for relish. If the wine is sweet and sour, you have prepared everything correctly, and the sauce can be absorbed into the juice.

How to make gravy without borochon based on vershkova oil?

If you don’t want to add beetroot to the sauce, but if you want it to be thick and rich, then add top butter as a base. It is very important to choose an expensive option that is not suitable for every homeowner. What is required for this preparation:

Melt 700 g of butter|mastila|.
Immediately boil 8 eggs and cut into pieces. Add the eggs to a top of melted butter.
Here you immediately add salt for relish, 30-50 g of parsley, as required, and a dash of citric acid (literally on the tip of a knife).

This sauce goes well with low-fat meat herbs from French cuisine.

How to make gravy without boroshna based on tops and mushrooms?

Mushroom gravy is ideally paired with meat and poultry herbs. If you like this kind of food, then prepare the sauce according to the following recipe:

Prepare 500 g of cookies - peel them and cut them into strips.
Peel 1 cibulin and cut into cubes. Chop 2-3 cloves of chasnik and a bunch of parsley.
Heat the frying pan, pour 2-3 tbsp into it. roslin oil. Based on this oil, coat the tsibula with a chaska and a pecheritsa. Coat all the seeds, docks and frying pans; do not evaporate all the vegetables.
After this change the sauce and add 200 ml of toppings and spices to the gravy for relish - you may also add black pepper and lemon juice.

How to make vegetable gravy without beard before garnishing?

For lovers of all things vegetable in their diet, this option is suitable for preparing gravy:

Heat the frying pan, pour 1 tbsp into it. top oil, and on the base that came out, lubricate 1 cibulin and 1-2 cloves of chasnik.
For an hour, grate 1 carrot and add it to the frying pan for about an hour.
Using a blender, add 400 g of fresh or canned tomatoes, and then pour the resulting tomato paste into the frying pan with the vegetables, which are still lubricated and golden until now.
Add spices here for relish, among which salt, pepper and zukor are mixed together.
Once everything has boiled, add ½ cup of the fatty tops to the sauce, stir everything, and remove the sauce from the heat.

How to make a spicy sauce for cutlets and meatballs without beard?

Add some original flavor to banal meatballs or cutlets using a spicy sauce. To prepare it, you need:

Place 50 g of top butter in a small saucepan. If it becomes rare, add 1 tsp. dilute this trace in 50 ml of water.
After bringing the sauce to a boil, add 2 tbsp. lemon juice. It’s better to see it yourself from a lemon.
Just add 3 tbsp. tomato paste, which must be mixed into a homogeneous mass of 2 tbsp. brown tsukor.
After boiling again, add 1 tsp. fresh cava, and mix everything again.
After stirring the sauce, add 50 ml of Worcestershire sauce. If you don’t have such a sauce on hand, you can add a different one. Golovna, so that it is sweet and sour. Cook the sauce for 5 minutes, and then serve until the meatballs or cutlets are served.

Fruit sauce before meat without beard

It’s best to go ahead and serve a sauce made from fruit juices before the meat sauce. There is one original way to do this:

Place 400 g of crane mushrooms in a saucepan. You need to wash the berries later.
Fill the crane with 1 bottle of pomegranate juice, the same amount of orange juice and zucchini.
Let the mixture come to a boil, after which you will need to add just enough salt and pepper until it tastes good. Please, 1 tsp is enough. these ingredients.
The cinnamon is added to such a sauce. For this recipe, add 2 tsp in a quantity.
After 10 minutes, pour the boil over low heat, remove it from the heat and serve.

Do not waste your time on the prepared gravy. There you go, decorate it first and add some extra juice. As you have realized, there is nothing complicated about the prepared culinary masterpiece. You need at least 15 minutes and a simple set of ingredients to create a very tasty sauce for any side dish.

Video: “I’ll add it to the side dish”

One of the most popular side dishes is pasta. Long thin spaghetti, curved legs, shaped bows and spirals - they are served with yowl, pork and chicken, cheese and seafood, vegetables and cabbage sprouts, casseroles and pasta soup. I, of course, cook various sauces and gravy before the pasta. When this happens, the pasta with a side dish is transformed into its own herb, a sieve and savory.

You can prepare gravy for pasta using the following cuts: meat from chicken, yalovic or pork, vegetables, toppings from milk or sour cream, cheese, assorted meats. Zavdyaki loves the sauce because of the new original taste.

Simple recipes for pasta sauce without meat

A light sheep sauce will help you add flavor and cinnamon to your herbs. And our simple recipe clearly shows how to cook pasta deliciously.

Vikorist products:

tsibul – 100 g (2 middle heads);
carrots – 100 g (1 medium);
chasnik – 2-3 cloves;
boron - 2 tablespoons;
water – 500 ml (2 bottles);
oil for lubrication;
seasonings, salt, spices - to taste.

Hour of preparation of ingredients: 10-15 minutes.

Lubricating hour: 5-10 hours.

Zagalny hour: 20-25 hvilin.

Volume: 500 ml.

How to prepare gravy

Vegetables are cleaned. The zucchini can be cut into cubes 1x1 cm, the carrots can also be cut or grated into large graters.

We fry the vegetables until a nice brown color appears.

Stir, add well. Lubricate with a stretch 2-3 hvilin.

The chasnik is clean and crisp or visible through the chasnik. Add to the frying pan.
Then add some seasoning and salt.
Add water and stir constantly until it comes to a boil.

Deliciously fresh crepe and added to the sauce. You can add flavor and color to our pasta sauce. The sauce that comes out can be served with pasta and potatoes.

Porada. By replacing the broth with water, we get a brighter and richer taste.

Famous Bechamel sauce for pasta

A delicious sauce for pasta is the famous Bechamel sauce. Yogo can be used both for pasta and for preparing a light seasoning soup. It is served with a variety of sauces: with mushrooms, cheese, tsibule, greens. We present a recipe for a simple, yet delicious Bechamel sauce.

Unnecessarily fresh pasta or original potato puree is mixed with fresh herbs to prepare gravy. Simple recipes will help you diversify your family menu and make every herb tasty and fragrant. The gravy can be prepared with meat, chicken, or offal. You can make vershkova, tomato or vegetable sauce. Choose a recipe for a delicious taste.

Before pasta, potatoes, and porridge, you usually prepare gravy with meat. You can have pork, cowhide, lamb, poultry, liver.

Vegetable gravy is universal, it goes well with both side dishes and main herbs, for example, cutlets or cabbage rolls.

The tops of the sauce are prepared on the basis of sour cream, or the tops are best eaten with meat, fish, vegetables and borot herbs.

To prepare cheese gravy, use melted or hard cheese. This needs to be detailed and dissolved at the core. And as a base you can use milk (tops) or broth.

Korisno nobility! How does the gravy mix with the sauce? Prepare to stink according to one principle, but are served in different ways. Water the herb itself or the garnish with the sauce. The sauce can be served okremo, in a gravy boat.

Gravy with meat

This gravy is prepared with meat, veal or pork.

Cut the meat into small pieces. We chop the tsibul and carrots. The meat is coated with oil. If all the pieces change color, add the sirloin with carrots and brush until the vegetables are ready. Sift the beans and stir. Then add the tomato and brush the keg.

Pour in water and broth, add salt and spices. It is extinguished on a small fire near the beginning of the year.

Chicken liver gravy

Preparing gravy from a chicken liver and finishing it with a sizzling sauce is very easy.

The stove is cleaned and washed. We cut the skin liver into 3-4 pieces. We roll the liver in the flour and place it in a frying pan with hot oil. It is not easy to smear until all the stitches do not change the color. Add the shaky tsibula and continue to grease until the tsibula is ready. Add sour cream, spices and salt. Diluted with water until thickened. Extinguish on a weak fire for about 15 hvilins. During the eggplant, you can add fresh herbs to the sauce.

Beetroot sauce and tomato paste

A simple bean and tomato paste goes well with cereals, pasta, and vegetable herbs. It can be cooked before meat or fish fillet.

The tsibula is shaky, finely grate the carrots. We coat the vegetables with oil until soft. We sizzle the vegetables well and mix them well. Let's continue to lubricate a couple more hvilins.

Read also: Sauce for cabbage rolls – 8 recipes

Dissolve the tomato paste in water, pour in the masa and add the beans to the vegetables. Season with spices for relish and stir. Gashimo Khvilin 5.

Cowberry sauce at the multivartsia

An excellent option for the evening is gravy with yowl in a multi-cooker. The side dish may be whatever it is until it lasts.

We thoroughly wash and clean the meat and cut it into small pieces. Pour olive oil (2 spoons) into the bowl. Includes a lubrication program for 20 minutes. Place the meat in a bowl and cook until the crust is open for 8 minutes. Then sizzle on the ground meat, mix well and cover the lid of the sauce. Gotuyemo 5 hvilin. Then add finely chopped sirloin and carrots to the bowl with the meat, stir and cook under the lid until the end.

Then pour the broth into the bowl, season with spices until it tastes good. Ready for 1.5 years on the “extinguishing” program.

Mushroom sauce

Savory mushroom gravy can be prepared with fresh cookies or dried mushrooms. If another option is chosen, then you need to soak the mushrooms in salted milk for about a year. The mushrooms will become as fresh as they are fresh.

Finely chop the cibulin and grate three carrots. Mushrooms are cut into pieces. Using a small amount of rose oil, coat the carrots and the carrots. When the vegetables are ready, add the mushrooms and brush them all at once until the juice that appears has evaporated.

Pour milk into the mushrooms and cook over low heat for a couple of minutes until it boils. In a container, melt the top oil and mix it with beans. Add a little water until the masa reaches the consistency of kefir. Pour the masa into the sauce, stirring gradually. Then we add salt and spices. Cook until thick.

Sour cream sauce

Simple gravy with sour cream is very easy to prepare.

20 gr. Boroshna;
200 gr. sour cream;
250 ml water;
salt, spices for relish.

Dry the crumbs thoroughly in a frying pan. Then mix sour cream with lubricated beard. We dilute the sour cream with water, put the sauce on the stove, and bring to a boil. Season for relish. Cook until the gravy thickens.

Please! For simple sour cream sauce, you can add a variety of additives. For example, mustard, grated horseradish, tomato paste. You can add coated fillet with carrots, coated finely sliced mushrooms, grated cheese, etc.

Vershkova sauce with cheese

The universal top sauce with cheese goes well with a variety of foods, but is especially tasty with pasta and potato herbs.

40 gr. top oil;
1 tbsp. l. Boroshna;
200 ml vershkov;
100 gr. solid siru;
salt, spices for relish.

Melt the top of the butter, lightly coat it on a new surface. Then pour in the tops in a thin stream, gradually stirring. Heat until it starts to boil. Then add grated cheese, salt and season for relish. Warm up, stirring gradually until the syrup is completely melted.

Read also: Sauce for meat cutlets – 6 delicious recipes

Ovocheva sauce

Vegetable sauce is very suitable practically until any kind of food.

Vegetables can be removed and cleaned. We are shaking the cybul very badly, and we are sweating the carrots. Coat the vegetables with oil. Boil water and add water to regreased vegetables. The tomato is peeled and cut into small cubes. The pepper is also cut into small squares. The clock is passed through the press. Add the vegetables to the carrots and carrots, cook at low boil until the vegetables are ready.

Finally, add chasnik, salt, and seasonings. Add tomato paste and mayonnaise. Mix well with a small amount of water and pour in the sauce. I cook until the sauce thickens. We remove the heat and let the quill sauce sit under the lid.

I add recipes to other herbs

The gravy can be served before other herbs; the recipe can be used before other herbs.

Filling for pasta with minced meat

Meat sauce for pasta is prepared using minced meat. The minced meat can be used in a variety of ways, but not too fatty.

We clean and cut the cibul. We heat the oil in a frying pan and brush the tsibul. Lubricate on a small flame with a length of 10 khvilins. Then we sizzle the beetroot and stir. Tomato sauce and juice are added in a blender. Added to the tsibula chasnik, passes through the press.

Pour in the broth and add the tomatoes. Cook on a small stove for about 15 hvilins. In a large frying pan, coat the minced meat, stirring with a spatula, so that the breasts do not shrink. Once coated, transfer the minced meat into a frying pan with tomato sauce and simmer for 15 minutes over low heat.

Add to rice with chicken fillet

An alternative option is to add rice to cook with chicken fillet.

Finely chop the chicken fillet, shred the chicken and carrots. We coat the fillet in a frying pan, after changing the color of all the meat, add the vegetables and continue to coat until the fillet and carrots become soft. We sizzle the ingredients in the frying pan and stir. Then add broth, water, salt, and spices. Gashimo na maloy vogni hvilin 15.

Pisna sauce with buckwheat

Ovocheva pisna sauce with buckwheat (without meat) comes out even more delicious.

2 carrots;
1 cibulin;
1 pod of bell pepper;
2 tomatoes;
150 gr. green peas (canned or fresh frozen);
Roslynna Oliya;
salt, seasoning, apple juice for relish.

We wash and clean the vegetables. We grate carrots to prepare Korean salads. The cibulina is cut into thin slices, the bell pepper is cut into thin strips. We coat the vegetables with oil until ready.