Dill Sauce
180 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
BROTH PROCEDURE
Cut the vegetables into two large pieces and place them in a pot with the meat. Pour in cold water and bring to a boil. Once the water starts bubbling, reduce the heat to minimum and skim off the foam that forms on the surface with a ladle.
Once the foam stops forming, add the spices, salt, and simmer slowly, uncovered, until tender, approximately 3 hours.
Remove the tender meat, strain the broth through a fine sieve, use a portion for the sauce, and freeze the rest for later use. Slice the meat and serve with the sauce.
Chef's tip
If you want a perfectly smooth sauce, you can strain it through a fine sieve before adding the chopped dill. You can boil tough dill stems in the sauce to add flavor. Remove them before adding the chopped dill. If you prefer the sauce sweeter or sourer, add more sugar or vinegar, respectively. If you oversalt the sauce, you must mix the salt perfectly so it dissolves in the sauce. Only then taste and add a little more salt if necessary. Always add dill at the very end. Longer cooking would make it turn gray. You can serve it without meat and instead of bread dumplings, with boiled potatoes and a hard-boiled egg.