Smetana Sauce

Name: Smetana Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Russian
Ingredients: Sour cream (smetana) — 250 g (1 cup); Butter — 20 g (1.5 tbsp); All-purpose flour — 10 g (1 tbsp); Vegetable or chicken stock — 100 ml (1/3 cup + 1 tbsp); Fresh dill, chopped — 15 g (3 tbsp); Garlic clove, minced (optional) — 1; Salt and pepper — to taste

The Quirky Foodster Team

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5 min

Prep

10 min

Cook

Ingredients

Sour cream (smetana) — 250 g (1 cup)
Butter — 20 g (1.5 tbsp)
All-purpose flour — 10 g (1 tbsp)
Vegetable or chicken stock — 100 ml (1/3 cup + 1 tbsp)
Fresh dill, chopped — 15 g (3 tbsp)
Garlic clove, minced (optional) — 1
Salt and pepper — to taste

Method

Melt butter in a small saucepan over medium heat; whisk in flour, cook 1-2 minutes to form a light roux.
Gradually whisk in stock, stirring to avoid lumps.
Reduce heat to low; stir in sour cream, being careful not to let the sauce boil, which can cause the cream to split.
Add garlic if using, and simmer gently 3-4 minutes until slightly thickened.
Stir in fresh dill, season with salt and pepper to taste.

Cultural Background: A sour cream-based sauce that's a cornerstone of Russian and broader Eastern European home cooking, smetana sauce ranges from a simple dollop of sour cream to a warm, dill-flecked sauce served over pelmeni, blini, and roasted vegetables.

Tips: • Keep the heat low once sour cream is added — boiling can cause it to curdle or separate. • Tempering the sour cream with a little of the warm stock before adding it fully helps prevent curdling.

Variations: • Add sautéed mushrooms for a heartier version, common with pelmeni. • Omit the roux for a simpler, thinner sauce closer to plain seasoned sour cream.

Storage: Refrigerate up to 2 days in an airtight container.

Reheating: Reheat very gently over low heat, stirring constantly; do not boil. Nutrition (per serving) Approx. 60 kcal, 1 g protein, 5.5 g fat, 2 g carbohydrate per 30 ml serving. FAQs What is smetana sauce traditionally served with? Pelmeni, blini, roasted or boiled potatoes, and many Russian and Ukrainian home-cooked dishes. Why did my sauce curdle? The sour cream was likely added over heat that was too high or allowed to boil; keep heat low and stir constantly.

FAQs: What is smetana sauce traditionally served with? Pelmeni, blini, roasted or boiled potatoes, and many Russian and Ukrainian home-cooked dishes. Why did my sauce curdle? The sour cream was likely added over heat that was too high or allowed to boil; keep heat low and stir constantly.