You will need
- sour cream (or yogurt and sour cream in proportion 1:1),
- red pepper,
- ground black pepper,
- spices to season (cilantro
- broth (optional).
For making summer variant of brineand 400 g of sour cream (use only store 15-20% fat, homemade cream to prepare the brinebut not suitable), ayran or mixture of sour cream and ayran take 5-6 sprigs each of fresh herbs: dill, parsley and cilantro. Rough cut twigs, greens rinse thoroughly and dry, this will place it on a paper towel or in a colander. Then blend it with a knife. Crushing the herbs using a blender, be careful not to turn it into a "mess."
Garlic cloves clean and carefully grind in a mortar with salt, 6-7 medium cloves of garlic necessary to take 1 teaspoon of salt without the top. If mortar is used the garlic press, squeezed out garlic, mash with salt in a bowl with a spoon. It is worth considering the point that the younger the garlic, so it is juicier and richer taste, so you should not use it above the norm.
Sour cream, buttermilk or a mixture of sour cream and ayran squeeze into a bowl or large bowl, add fresh chopped herbs, garlic, black pepper and red pepper, the amount of pepper depends on the taste of cooking, usually taken each 5, For a taste, can add up to 100 ml fresh strained broth (lamb, beef, or chicken). To make the sauce pleasant aroma and taste, add the crushed coriander seeds. Then sauce and salt and mix thoroughly. Before use , the brine needs to stand for at least 30 minutes to taste it was rich. If the sauce is prepared in the winter for cooking greens is not required.
Do not put too many herbs and pepper, this way you can spoil the taste by making it too sharp and cloying, and a large amount of garlic may be bad for the stomach consume it.