Carrot stewed with onion and sour cream

Step-by-step cooking

1. Step 1:

   

   Prepare all the products specified in the recipe. You will need three medium-sized carrots, one large onion or two smaller ones, sour cream of any fat content, fresh herbs and spices. How to choose the right carrot? It should be juicy, elastic, sweet, bright orange. Light carrots, as a rule, have a large core, they have coarse flesh and less sugar. This variety is not suitable for cooking.

2. Step 2:

   

   Peel the onion from the husk. To prevent onion juice from getting into your eyes, rinse the vegetables and the knife with cold water. Cut the onion into thin quarter rings. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

3. Step 3:

   

   For cooking, you can use a deep frying pan or a saucepan. I took a pot with a thick bottom. Pour refined, odorless sunflower oil into the container. Put on medium heat and heat well. To check whether the oil has warmed up well enough, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then the oil has heated up enough. Fry the onion for 2-3 minutes until transparent. Stir.

4. Step 4:

   

   Add salt and spices. Mix it up. Vegetable seasoning is perfect for spices, but be sure to read the composition on the pack. If there is salt there, take this into account when you salt the dish, otherwise you risk over-salting. Instead of ready-made spices, you can simply add red and black ground pepper for 1 tsp. l .

5. Step 5:

   

   How to peel carrots properly? Rinse the vegetables under running water, cleaning them from dirt with a stiff brush. Remove the skin with a knife, going from the thickest part of the root crop to the narrow one. There are most vitamins under the skin, so try to clean it as thinly as possible. Rinse the vegetables again. Cut them into neat cubes with a knife or vegetable cutter. Or grate on a coarse grater, then the taste of the dish will be even softer.

6. Step 6:

   

   Put the sliced carrots in a saucepan. Stir in the onion. Simmer over medium heat for 2-3 seconds.

7. Step 7:

   

   Reduce the heat to minimum. Cover the pan with a lid. Simmer the contents for about 20 minutes until the carrots are soft.

9. Step 8:

   

   Add sour cream to the vegetables and mix. In order for the sour cream not to curdle and delaminate during the extinguishing process, you can first mix it with a spoonful of flour in a separate bowl, and then add it to the pan. You can replace sour cream with cream of any fat content. But remember, the calorie content of the dish depends on the percentage of fat content of the sour cream or cream you use.

10. Step 9:

    

    Simmer the contents under the lid for about 20 more minutes. There is no need to interfere anymore. Just shake the dishes slightly a few times while holding the lid. If you see that there is very little liquid in the vegetables, pour a little boiled water into the pan.

11. Step 10:

    

    Wash fresh dill under running water. Dry it with paper towels to get rid of excess moisture. Finely chop.

12. Step 11:

    

    At the very end of cooking, add the chopped greens to the pot with carrots. In addition to dill, you can use parsley. If you like, add garlic (2-3 cloves) passed through the press to the stewed carrot.

13. Step 12:

    

    Mix the contents with the dill again. Turn off the fire. Do not open the lid. Let the vegetable dish brew for about 5 minutes.

14. Step 13:

    

    Arrange stewed carrots with onions and sour cream on plates or pre-prepared cremans. You can serve it hot or cold.