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Soured Cream Sauce Based on Vegetable Broth

 
Souredcream 100g
Vegetablebroth 2.5 cups
Flour 4tsp
Butter 1 tbsp
Dill, parsley to taste
Salt to taste
 

Brown the flour in some butter, pour the broth over it, and bring to a boil. When the liquid thickens, add the souredcream, 1 table-spoon of butter, and salt. Heat without bringing to a boil. Strew with the chopped dill and parsley.

 
 

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