Ingredients
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3 cups Beef Broth
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3 tbsp chopped fresh dill
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1/2 stick (55 g) unsalted butter
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3 tbsp all purpose flour
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3/4 cup heavy cream
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3 tbsp granulated sugar
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2 tbsp vinegar
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1 tsp Salt
Directions
Koprovka is another favorite and Czech-specific dish. Koprová omáčka, creamy dill sauce, is more a specialty and signature of Czech grandmothers. It’s made from cream, vinegar, fresh and pickled dill, and thickened with flour. And even though it may not sound overly appetizing, believe me, it is!
Koprovka is usually served with—guess what? You got it, dumplings! But people also eat this creamy sauce with a side of boiled potatoes and, of course, don’t forget the meat. Koprovka is a controversial dish in Czechia as people either love it or hate it.
Preparation:
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Let’s begin with making a roux. Melt the butter over a medium heat in a pot with a thick bottom (I use use my Dutch oven). Add all-purpose flour and stir well for 1 minute. The flour should start bubbling, and the resulting color must be light golden.
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Start adding the beef broth in batches. Add about ½ cup while stirring, resulting in a thick floury mash. Add more broth and stir. Continue until you have used all the broth. Making a roux sauce this way prevents lumps forming.
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Bring to a boil, then reduce the heat to a minimum. Cover with a lid and allow the sauce to simmer for 20 minutes.
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Meantime, chop the dill.
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Add the salt, sugar, and heavy cream to the sauce. Set aside, stir with a spoon, do not cook anymore!
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Add the vinegar and chopped dill. Mix, possibly season with more salt/sugar to your liking.
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Let it sit for 5 minutes, and koprová omáčky is ready to go on the table!
