Tsakhton sauce
Composition / ingredients
3
Servings:
Step-by-step cooking
Step 1:
Prepare all the necessary ingredients.
Step 2:
Put sour cream in a deep container. Coriander greens are washed, cut, add to sour cream.
Step 3:
Peel the garlic, squeeze it out through a press (or three on a fine grater).
Step 4:
Walnuts (washed and dried) are crushed (in a blender, coffee grinder, pusher, etc.)
Step 5:
Mix, add walnuts and mix again.
Step 6:
Add a very finely chopped piece of red hot pepper (3 cm) and literally on the tip of a teaspoon of red ground pepper. Mix it up.
Step 7:
So our wonderful Tsakhton sauce is ready. Pour it into a saucepan.
Step 8:
You can serve it with meat, pasta, cabbage rolls, stuffed pepper, dolma, etc. Enjoy your meal!
Ideally, instead of sour cream, it is advisable to use natural yogurt or matzoni. Serve chilled. Store in the refrigerator, but no more than two days - the taste qualities will deteriorate!
The calorie content of the products possible in the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 kcal/100g
- Hot capsicum - 40 kcal/100g
- Ground red pepper - 318 kcal/100g
- Coriander greens - 25 kcal/100g
