Koprova Omacka – Czech Dill Gravy

Filed in Gather Food Essential by on January 31, 2012 0 Comments

Koprova Omacka – Czech Dill Gravy
Categories: Ethnic, Czech, Sauce, Slavic, Euro, Herb
Yield: 1 batch

1/2 c  Dill fresh chopped
2 c  Water
1 c  Sour cream
6 tb All-purpose flour
2-5 tb Cider vinegar
salt & pepper to taste

Bring water to a slow boil.
Place dill into sauce pan then boil for 4-5 mins.
Mix sour cream with flour unitl smooth.
Slowly add sour cream & flour mixture.
Cook slowly being sure to beat well until thick & smooth.
Season with salt, pepper & vinegar to taste.
Serve over boiled potatoes.

*NOTE: This is an excellent gravy for broiled or baked fish as well.

ORIGIN: Dr. Lina Koporek, Pilsen-Czech Republic, circa 1999

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Viet Nam vet with the usual baggage but mine is now packed away. Public health specialist & medical anthropologist have worked all over the globe, most recent work since 1988 in the former Soviet Union (now the CIS/NIS) & based out of Flo

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