Hungarians make good soup and the start for these soups is generally meat stock. Of course there is always more meat that can be consumed WITH the soup so the solution is to serve the meat, be it pork, beef or chicken attractively sliced and heated with some delicious sauce. Dill sauce is one of the many sauces we use to consume the meat that has been cooked to make soup stock. You need fresh dill though, dried dill will never do.
HUNGARIAN DILL SAUCE
1 pkg. fresh dill
3 Tbsp olive oil
3 Tbsp flour
1/3 cup table cream [or half an half]
salt and pepper to taste
2 Tbsp lemon juice
1 tsp sugar
1/2 cup soup stock
3 Tbsp olive oil
3 Tbsp flour
1/3 cup table cream [or half an half]
salt and pepper to taste
2 Tbsp lemon juice
1 tsp sugar
1/2 cup soup stock
• Wash the dill well and chop it very fine.
• Heat the table cream in the microwave. Do not let it boil.
• Make a light roux with the oil and the flour. Keep it light, do not brown.
• Stir in the warm table cream. Keep stirring so no lumps form.
• Stir in the lemon juice and the sugar.
• Stir in the dill. Bring the sauce back to slow simmer.
• Keep stirring and cook for a couple of minutes.
• Add soup stock as needed.
