SWEET AND SOUR
Sauté an onion in oil, then add a tablespoon of flour. Once the mixture turns golden brown, gradually stir in a cup of broth, mixing continuously. Next, add salt, pepper to taste, one and a half tablespoons of vinegar, a tablespoon of raisins, and an equal amount of sugar. Simmer on low heat for 5–10 minutes. Substitute the raisins with finely chopped pickles if you prefer, but skip the sugar in that case.
MUSTARD SAUCE
Heat half a tablespoon of oil and mix it with an equal amount of flour. Whisk in half a cup of sour cream (a thicker, tangier Eastern European-style sour cream) and some broth. Add salt, pepper, and mustard to taste. Bring to a boil.
MUSHROOM SAUCE
Boil four dried mushrooms, then in a tablespoon of heated oil, sauté a tablespoon of flour. Gradually add the mushroom broth, along with salt, pepper, and finely chopped cooked mushrooms. Stir in half a cup of sour cream and bring the sauce briefly to a boil.
COLD HORSERADISH SAUCE
Grate horseradish and drizzle with vinegar; add salt to taste. Mix in fresh sour cream, and add sugar if desired.
