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home > recipes > appetizers > russian sauce with pickles
1 c chicken broth or water 1 tb flour 1 tb butter 1 c fish stock or water 1 c pickle marinade 1 c dry white wine 3 pickled cucumbers 1 parsley root 1 celery root 7 pickled mushrooms 8 olives salt Melt butter in the pan, stir in flour quickly and cook on low heat until the red color. Dissolve it in broth, add salt to taste and cook for 20 minutes. Add drained pickle marinade and wine. Remove seeds from pickled cucumbers, cut into long strips, scald. Add finely chopped roots, mushrooms, boneless olives to cucumbers. Pour over fish stock and boil for 15-20 minutes. Pour into the wine solution. Cook until dense, add a little flour, if needed. Serve hot as an accompaniment to sturgeon, stellate sturgeon or sterlet.

Russian Sauce with Pickles


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list all recipes for APPETIZERS (296)
list all Russian recipes (80)
list all recipes by DAVE (405)


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keyword: russian
keyword: sauce
keyword: pickles
ethnicity: russian
recipes for appetizers
recipes by dave
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(posted August 27, 2006)

1 c
chicken broth or water
1 tb
flour
1 tb
butter
1 c
fish stock or water
1 c
pickle marinade
1 c
dry white wine
3 pickled cucumbers
1
parsley root
1
celery root
7 pickled mushrooms
8 olives
salt

Melt butter in the pan, stir in flour quickly and cook on low heat until the red color. Dissolve it in broth, add salt to taste and cook for 20 minutes. Add drained pickle marinade and
wine.

Remove seeds from pickled cucumbers, cut into
long strips, scald. Add finely chopped roots, mushrooms, boneless olives to cucumbers. Pour over fish stock and boil for 15-20 minutes. Pour into the
wine solution. Cook until dense, add a little flour, if needed. Serve hot as an accompaniment to sturgeon, stellate sturgeon or sterlet.


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