Composition / ingredients
Step-by-step cooking
Step 1:
Let's cook the roast. Grated carrots and finely chopped onions, fry in a frying pan heated with oil until golden brown. Stir the roast periodically so that it does not burn. The more the vegetables are crushed, the faster they will cook, which is what we need.
Step 2:
Add tomato paste. Choose one that contains only tomatoes and nothing else. I buy tomato paste prepared according to GOST.
Step 3:
Pour filtered water into the pan and lightly mix the mixture with a cooking spatula.
Step 4:
The next ingredient is sour cream. It can be either with a high percentage of fat content, or with a low one. The harsh law: "The fatter, the tastier", also applies here. But I always take ten percent :)
Step 5:
Add spices and spices: dried paprika, hot ground pepper and salt to taste. I added 0.5 tsp of each spice. Stir the sauce and simmer over low heat until thickened for about 5 minutes, stirring occasionally. Focus on the onion (it should not crunch in the finished sauce) and on the density. As soon as the sauce acquires the desired consistency, it is ready. If the sauce is still liquid, you can add a little wheat flour. But I have a thick sauce without it
Sour sauce with a slight hint of sweetness from carrots and the tenderness of sour cream is suitable, for example, for stewing meatballs, meat "hedgehogs", stuffed peppers or just as a sauce for pasta. Fantasize!
Bon appetit!
Root vegetables are best washed with a brush or a hard sponge under running water.
So that during the stewing process the sour cream does not curdle and does not delaminate, pre-mix it with a spoonful of flour in a separate bowl, and then add 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.
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Paprika - 289 kcal/100g
