Potatoes stewed with zucchini and sour cream

Potato Escalope 607 Last Update: Jul 31, 2021 Created: Jul 31, 2021 0 0 0
Potatoes stewed with zucchini and sour cream
  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 25
  • Calories: -
  • Difficulty: Easy
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Potatoes stewed with zucchini in sour cream is a simple dish with an interesting taste and delicate texture. Sour cream gives vegetables a creamy taste, and garlic gives a bright aroma. Such potatoes with zucchini can be offered as a side dish or served as an independent dish. You'll like it!

Ingredients

Directions

  1. Prepare the required ingredients. You can use both old and new potatoes for this dish.
  2. For cooking, you will also need 50 ml of boiling water.
  3. Peel the potatoes, rinse and cut into small neat cubes.
  4. In a saucepan, cauldron or thick-walled saucepan, heat the sunflower oil and place the potatoes in it.
  5. Fry the potato cubes over high heat, stirring occasionally, for about 3 minutes.
  6. Peel the onion and cut into small cubes.
  7. Arrange the onions with the potatoes.
  8. Continue frying the vegetables for another 2 minutes, until a pleasant onion aroma develops.
  9. Rinse young zucchini, cut off the edges. Cut the courgette into cubes about the same size as the potatoes.
  10. Transfer the courgette to the potatoes and onions.
  11. Continue to fry the vegetables together over high heat for another 3 minutes.
  12. Then salt and pepper the vegetables, pour in boiling water (50 ml).
  13. Cover the pan with a lid and simmer the vegetables for 10 minutes, until the potatoes are tender.
  14. Peel and squeeze the garlic through a press.
  15. Then add the garlic and sour cream to the vegetables.
  16. Stir gently and simmer for another 2 minutes.
  17. Serve hot or warm potatoes, stewed with zucchini, in sour cream, sprinkled with fresh herbs.
  18. Bon Appetit!

Potatoes stewed with zucchini and sour cream



  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 25
  • Calories: -
  • Difficulty: Easy

Potatoes stewed with zucchini in sour cream is a simple dish with an interesting taste and delicate texture. Sour cream gives vegetables a creamy taste, and garlic gives a bright aroma. Such potatoes with zucchini can be offered as a side dish or served as an independent dish. You'll like it!

Ingredients

Directions

  1. Prepare the required ingredients. You can use both old and new potatoes for this dish.
  2. For cooking, you will also need 50 ml of boiling water.
  3. Peel the potatoes, rinse and cut into small neat cubes.
  4. In a saucepan, cauldron or thick-walled saucepan, heat the sunflower oil and place the potatoes in it.
  5. Fry the potato cubes over high heat, stirring occasionally, for about 3 minutes.
  6. Peel the onion and cut into small cubes.
  7. Arrange the onions with the potatoes.
  8. Continue frying the vegetables for another 2 minutes, until a pleasant onion aroma develops.
  9. Rinse young zucchini, cut off the edges. Cut the courgette into cubes about the same size as the potatoes.
  10. Transfer the courgette to the potatoes and onions.
  11. Continue to fry the vegetables together over high heat for another 3 minutes.
  12. Then salt and pepper the vegetables, pour in boiling water (50 ml).
  13. Cover the pan with a lid and simmer the vegetables for 10 minutes, until the potatoes are tender.
  14. Peel and squeeze the garlic through a press.
  15. Then add the garlic and sour cream to the vegetables.
  16. Stir gently and simmer for another 2 minutes.
  17. Serve hot or warm potatoes, stewed with zucchini, in sour cream, sprinkled with fresh herbs.
  18. Bon Appetit!

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