Zucchini with carrots stewed in sour cream
4 servings
40 minutes
Stewed zucchini with carrots in sour cream is a cozy, home-cooked dish of Russian cuisine filled with tender flavors and the aroma of fresh vegetables. Historically, zucchini were widely used in Russian gastronomy due to their availability and versatility. In this recipe, they gain softness and rich flavor from being stewed in a creamy sauce with fragrant herbs. Sweet carrots complement their velvety texture, while garlic and onion add depth and spiciness to the dish. The ease of preparation makes it perfect for a casual family dinner.
1
Fry finely chopped onion and garlic in oil. Add grated carrot, mix, cover with a lid, and simmer for 5 minutes.
- Onion: 2 pieces
- Garlic: 3 cloves
- Dill: 1 bunch
- Parsley: 1 bunch
- Carrot: 2 pieces
- Vegetable oil: to taste
2
Slice the zucchini into 0.5 cm rounds, sprinkle with salt and pepper, and let sit for 10 minutes. Lightly fry in oil separately in a pan until golden.
- Zucchini: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: to taste
3
Tightly layer the zucchini in the saucepan, then sprinkle with a mixture of carrots, onions, and garlic. Next, add a second layer of zucchini and sprinkle again with the mixture.
- Zucchini: 6 pieces
- Carrot: 2 pieces
- Onion: 2 pieces
- Garlic: 3 cloves
4
Prepare the sauce: dilute sour cream with water, add chopped herbs, salt, and pepper.
- Sour cream 25% fat: 350 g
- Water: 0.5 glass
- Dill: 1 bunch
- Parsley: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
5
Pour the sauce into the saucepan (it should be level with the vegetables), place it over medium-high heat. Simmer until the zucchini is cooked (about 10 minutes).
- Sour cream 25% fat: 350 g
- Water: 0.5 glass
