Contents
Traditional Czech dill sauce
Ingredients
- 1 tbsps butter
- 1 onion, finely chopped
- 2 tbsps all-purpose flour
- 500 ml (2 cups) beef or vegetable broth
- 200 ml (3/4 cup) sour cream
- 2 tbsps fresh dill, finely chopped
- 1-2 tbsps white vinegar adjust to taste
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté the onion: Heat butter in a medium pot over medium heat. Add finely chopped onion and cook for 3-4 minutes until softened and golden.
- Prepare the roux: Sprinkle in the flour and stir constantly for 1-2 minutes to form a roux. This will help thicken the sauce and create a smooth texture.
- Add the broth: Gradually pour in the broth while stirring to prevent lumps. Bring to a gentle simmer and let cook for 10-15 minutes, stirring occasionally.
- Incorporate the sour cream: Reduce heat and stir in sour cream until fully blended. Avoid boiling to prevent curdling.
- Add dill and vinegar: Mix in fresh dill and vinegar for a vibrant, tangy flavor. Season with salt and pepper to taste.
- Simmer & adjust: Let the sauce simmer for 5 more minutes to allow the flavors to meld. If too thick, adjust with extra broth or water.
- Serve & enjoy:Serve hot with boiled beef, pork, or Czech dumplings. Enjoy this comforting, traditional dish!
Notes
Koprová omáčka: a Czech culinary treasure
Koprová omáčka, or Czech dill sauce, is a beloved dish in Czech cuisine. This creamy, aromatic sauce showcases how simple ingredients can create an unforgettable meal. A staple in many households, it evokes nostalgia and comfort, often reminding people of home-cooked meals prepared by their grandmothers.The essence of Koprová omáčka
What makes Koprová omáčka special is its unmistakable flavor, dominated by the fresh, slightly tangy essence of dill. The sauce is made from a roux of butter and flour, blended with milk or cream for a velvety texture. Vinegar is added to balance the richness with gentle acidity, enhancing the overall depth of flavor.Traditional pairings and serving suggestions
Koprová omáčka is traditionally served with boiled beef (hovězí maso) or pork, which absorbs the luscious sauce. It is commonly paired with classic Czech side dishes such as:- Knedlíky (Czech dumplings): Soft dumplings that soak up the flavorful sauce.
- Boiled potatoes: A simple yet satisfying accompaniment.
- Hard-boiled eggs: Occasionally added for extra richness.
