Vegetable stew with sour cream
2 servings
20 minutes
Vegetable stew with sour cream is a delicate and aromatic dish that combines the softness of eggplants, the sweetness of ramiro peppers, and the mild spiciness of garlic. Green peas add freshness, while a unique blend of oils gives depth to the flavor. Sumac and black pepper provide a slight tanginess, and sour cream finishes the composition with creamy softness. The stew is quick and easy to prepare: vegetables are sautéed until soft and then combined with spices and sour cream. This dish is perfect for those who appreciate a harmonious blend of flavors and textures. Vegetable stew can be served as a standalone dish or as a side to meat, fish, or grains. Its rich yet delicate taste makes it a versatile choice for family dinners or cozy lunches.
1
Chop the onion coarsely.
- Shallots: 1 piece
2
Cut the eggplant into small cubes.
- Eggplants: 1 piece
3
Cut Ramiro into small cubes.
- Ramiro pepper: 1 piece
4
Send the mixture of oils to the heated frying pan.
- Mustard oil: 2 tablespoons
- Olive oil: 3 tablespoons
5
After 2-3 minutes, add peas and stir.
- Frozen green peas: 5 tablespoon
6
After a minute, reduce the heat, stir, and cover with a lid.
7
Add sumac, black pepper, and salt after 4 minutes.
- Sumac: 1 teaspoon
- Ground black pepper: to taste
- Sea salt: to taste
8
Chop the garlic finely.
- Garlic: 3 pieces
9
Add it to the stew and mix. Sauté for another 1-2 minutes.
10
Mix with sour cream in a deep bowl and serve.
- Sour cream: 2 tablespoons