Creamy Stewed Vegetables in a Cauldron

Appetizing, light, juicy, healthy, for lunch or dinner. Vegetables stewed in sour cream in a cauldron are soaked in aromatic sauce and turn out amazingly tasty. They can be served on their own or as a side dish for fish, meat or chicken. Products can be taken in different combinations, each time getting a new dish.
cook time: 30 min
Maya Lindell
Creamy Stewed Vegetables in a Cauldron

Nutrition Facts (per serving)

96
Calories
8g
Fat
5g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic (optional) to taste
Salt to taste
Sour cream 100 g
Carrot (medium size) 2 pc
Vegetable oil 100 ml
bell pepper 1 pc
Greenery to taste
Eggplant 1 pc
Young zucchini (small size) 3 pc
Ground pepper mixture to taste

Recipe instructions

Step 1

Step 1
How to stew vegetables in sour cream in a cauldron? Prepare all the necessary products. The set of vegetables can be any at your discretion. You can also adjust the quantity of each of them to your taste.

Step 2

Step 2
Peel the carrots and onions. Cut off the tails of the zucchini. Cut the bell pepper into two halves and remove the core. Rinse everything well and dry.

Step 3

Step 3
Chop the onion into thin half rings, the carrots into slices, and the bell pepper into cubes or cubes. Pour a small amount of vegetable oil into the cauldron. Heat it well and fry the onions, carrots and peppers.

Step 4

Step 4
Stirring, fry over high heat for about 7-10 minutes.

Step 5

Step 5
Cut the zucchini into circles or semicircles.

Step 6

Step 6
Wash the eggplants, dry them and cut them in the same way as zucchini. If you have a large vegetable, then chop it as in the photo (in quarters).

Step 7

Step 7
Place the zucchini in the cauldron.

Step 8

Step 8
Mix everything well, reduce the flame to medium and simmer under the lid until the zucchini is ready. I had baby zucchini so it took me about 15 minutes.

Step 9

Step 9
Meanwhile, fry the eggplants in a separate pan until golden brown.

Step 10

Step 10
Add the eggplants to all the vegetables in the cauldron. Stir gently and simmer for 3-5 minutes.

Step 11

Step 11
When all the vegetables are ready, add sour cream to the cauldron. Salt to taste and add your favorite spices. I usually use thyme, garlic powder and a mixture of ground pepper. Increase the flame under the cauldron. Stirring, cook everything together for another 5 to 10 minutes. At the end of cooking, sprinkle the vegetables with finely chopped herbs.

Step 12

Step 12
Stewed vegetables in sour cream are ready! Serve hot or cold.

Additional rubrics

Related recipes