Potatoes stewed in sour cream hearty and tasty dish that does not require cooking special efforts and time.

You can stew potatoes in sour cream in a pan, oven or slow cooker.

Regardless of the cooking method you choose, potatoes come out tender. creamy taste.

Stewed potatoes in sour cream - the basic principles of cooking

If you want to serve stewed potatoes in sour cream as an independent dish, you can add absolutely any products to it. Sausage, meat, mushrooms, vegetables, cheese, or any other food you have in your fridge.

When cooking in the oven, before adding sour cream to the potatoes, add small chips of cheese to it and mix. Then the cheese will be evenly distributed, and the dish will turn out tastier.

From vegetables it is better to add broccoli, zucchini, green pea or cauliflower. You can use both fresh and frozen vegetables.

Potatoes are peeled, cut into arbitrary pieces and seasoned with spices and salt. Leave for a while, then fry. Sour cream is diluted with water and potatoes are poured with the resulting mixture. Stew until fully prepared vegetables.

The taste of the dish will become even brighter if you add chopped garlic and spices.

Recipe 1. Potatoes stewed in sour cream in a pan

Ingredients

six potatoes;

sunflower oil - 50 ml;

incomplete glass drinking water;

a piece butter;

sour cream - 150 g;

half a bunch of dill;

finely ground salt;

bulb;

ground black pepper;

carrot;

two cloves of garlic.

Cooking method

1. Take medium-sized potato tubers. Peel them, wash and cut into large chunks. Put the potatoes in a saucepan, cover with water and salt. Now add sour cream and stir. Put on the stove. From the moment of boiling, twist the fire and cook until tender.

2. Peel the rest of the vegetables and wash well. Grate carrots on a large segment of the grater. Chop the onion into small cubes.

3. Put a deep frying pan on the stove, pour in sunflower oil and add a piece of butter. Heat the oil well and add the onion to the pan. Fry it until transparent. Then add carrot shavings and continue frying until soft.

4. Carefully transfer the cooked potatoes from the pan to the pan. Add the peeled garlic passed through the press, pepper and simmer for another five minutes, stirring occasionally. Serve as a side dish with meat or fish dishes.

Recipe 2. Stewed potatoes in sour cream with meat

Ingredients

kg of potatoes;

fine salt;

bulb;

two pinches of dried dill;

carrot;

two pinches of dried basil;

incomplete glass of sour cream;

two bay leaves;

a pinch of black ground pepper;

hops-suneli - 10 g;

two pinches of pepper mixture

Cooking method

1. Wash the pork tenderloin under the tap, pat dry with a paper towel and cut into small pieces.

2. Peel the carrots and chop them on a coarse grater. Remove the husk from the onion and chop it into half rings.

3. Fry the meat in hot vegetable oil, stirring occasionally. As soon as the meat is covered with a delicious crust, add grated carrots and chopped onions. Saute everything together until the vegetables are cooked.

4. Put sour cream in a cauldron, season it with spices and salt, add Bay leaf and mix well. Transfer to sour cream fried and slightly chilled meat with onions and carrots. Pour in about 700 ml of drinking boiled water and mix. Put on fire, cover and simmer for half an hour.

5. Peel, wash and chop the potatoes. When the meat is ready, put the potatoes in the cauldron and continue to simmer until the vegetable is soft. Serve hot on its own.

Recipe 3. Potatoes stewed in sour cream in the oven

Ingredients

100 ml of milk;

black pepper;

800 g potatoes;

fine salt;

200 ml sour cream;

cheese - 50 g;

vegetable oil - 50 ml.

Cooking method

1. Peel the potatoes and wash under the tap. Cut into slices, two centimeters thick. Transfer the potatoes to a saucepan, pour water, add a little salt and boil the vegetable until soft.

2. In a separate bowl, mix sour cream with milk and flour. Season the mixture with pepper and salt. Mix until smooth. Grind the cheese into small chips.

3. Lubricate the deep refractory mold liberally vegetable oil. Drain the water from the finished potato, and transfer the vegetable itself to the mold. Pour the potatoes with sour cream sauce, sprinkle with cheese and stew in the oven for 20 minutes. Serve as a side dish with meat or fish.

Recipe 4. Potatoes stewed in sour cream in a slow cooker

Ingredients

200 ml sour cream;

fine salt;

600 g potatoes;

black pepper and spices;

100 ml of water;

30 g butter.

Cooking method

1. Peel the potatoes, wash well and cut into slices. Put it in the container of the multicooker, after lubricating the bottom with vegetable oil.

2. Salt, pepper and season the potatoes with spices. In a separate bowl, mix sour cream with water and pour the potatoes with the resulting mixture. Mix carefully.

3. Close the lid of the unit and turn on the "Extinguishing" program. Set the timer for an hour and a half. After the beep, hold the dish for another ten minutes in the "Heating" mode. Arrange the potatoes on plates, add a piece of butter to each and serve with meat or fish.

Recipe 5. Potatoes stewed in sour cream with chicken

Ingredients

six chicken drumsticks;

butter;

eight potatoes;

finely ground salt;

two carrots;

black pepper and fresh herbs;

two bulbs;

150 ml sour cream;

Cooking method

1. Peel and wash potatoes. Cut it into small cubes.

2. We wash the chicken drumstick and dry it with paper towels.

3. Remove the husk from the bulbs, rinse and finely chop.

4. Grind the peeled and washed carrots on a large segment of the grater.

5. Melt the butter in a cauldron. We put carrot shavings and onions in it. Fry until the onion is transparent.

7. Put the chicken drumstick on top of the vegetable roast, salt, season with chicken spices and pepper. Pour in the sour cream to completely cover the chicken.

8. Now we shift the potatoes into the cauldron. Lubricate the surface of the potato with mayonnaise and pour in water. It should not completely cover the vegetable. Close the lid and simmer for about forty minutes until the potatoes are soft. Arrange on plates and sprinkle with finely chopped herbs.

Recipe 6. Stewed potatoes in sour cream with vegetables

Ingredients

large carrots;

half a glass of sour cream;

nine potatoes;

two tomatoes;

large head of onion;

finely ground salt;

ground black pepper and turmeric.

Cooking method

1. Peel, wash and cut potatoes. You can cut the vegetable in any convenient way.

2. Lubricate the duckling with vegetable oil and put half the potatoes in it. Salt the vegetable and season with spices. Spread half of the peeled and chopped onion on top of the potatoes. Salt a little.

3. Put a peeled, coarsely grated carrot on the onion and salt again.

4. Spread half of the potatoes that you have left on top of the carrots. Lightly salt and season with spices.

5. Lay out the remaining onion in the next layer. Rinse the tomatoes, wipe them with a napkin and cut into strips. Spread the tomato over the onion. Sprinkle lightly with salt and pepper.

6. Cover the tomatoes with a layer of the remaining potatoes and season with spices. Spread sour cream in an even layer over the potatoes. Pour in half a glass of boiled water.

7. Put the duckling on moderate heat and simmer for about half an hour. Stir after a quarter of an hour. At the end, sprinkle the potatoes with finely chopped fresh herbs. Serve on its own with a salad. fresh vegetables or pickles.

Recipe 7. Potatoes stewed in sour cream with mushrooms

Ingredients

eight potato tubers;

half a kilogram of champignons;

bay leaf;

two bulbs;

50 ml sour cream;

carrot;

100 ml of olive oil;

70 g butter;

fresh herbs.

Cooking method

1. Peel, rinse and cut the mushrooms into thin slices. Melt butter in a frying pan and add olive oil to it. Put the mushrooms in the pan and fry until the moisture evaporates.

2. Peel the onion, rinse and chop finely. Wash the greens, lightly dry with napkins and chop finely. Peel the carrots, wash and grate coarsely. Add greens and vegetables to mushrooms, salt, pepper, mix and fry for another five minutes.

3. raw potatoes peel, wash and cut into slices. Transfer it to the mushrooms, add sour cream, bay leaf and spices. Salt.

4. Pour boiled water over potatoes with mushrooms and add a little olive oil. Cover the pan with a lid and simmer until the potatoes are soft over moderate heat to avoid a vigorous boil. Ready meal sprinkle with chopped fresh herbs, and serve as an independent dish.

Recipe 8. Stewed potatoes in sour cream with minced meat

Ingredients

60 ml vegetable oil;

half a kilogram of minced meat;

50 ml of tomato paste;

350 g potatoes;

80 g carrots;

Cooking method

1. Peel the potatoes, wash them and cut them into thin slices or circles. Peel and wash the rest of the vegetables. Cut the carrot into strips as thin as possible. Chop the onion into small cubes.

2. Heat a frying pan with oil over moderate heat. Put the onions and carrots in it and simmer the vegetables together until tender. Then add to the vegetable stir-fry. chopped meat and fry for about three minutes, constantly stirring, so that the minced meat grabs slightly.

3. Twist the fire, add tomato paste and continue to simmer under the lid for another three minutes. Add spices, salt, pepper and bring the minced meat to readiness.

4. Put potatoes on top of minced meat, cover and simmer for five minutes. Then mix and see if the potatoes are dry, add a little boiled water or broth. Cover again and continue to simmer until the potatoes are soft. Serve with vegetable salad or pickles.

stewed potatoes It will turn out very tasty if the potatoes and vegetables are lightly fried beforehand.

Stew the potatoes over low heat, avoiding intense boiling.

To make the potatoes cook faster, add a piece of butter to the sour cream sauce.

Potatoes will turn out tastier if you add a couple of cloves of garlic, dill and bay leaf to it during cooking.

If you - true gourmet or those in your family, then by all means cook potatoes baked in sour cream. This is real cooking masterpiece. It is cooked amazingly, despite all its simplicity. The dish turns out to be amazingly satisfying, tender, appetizing and attractively decorated. After all, an excellent crust, reminiscent of a cheese "hat", will surely appeal to everyone. The delicacy turns out to be very nutritious, because it perfectly coexists with vegetables and homemade sour cream. The dish will be a great option for a hearty dinner or satisfy your hunger for lunch. It's just a feast for gourmets!

Cooking time - 1 hour 15 minutes.

The number of servings is 3.

Ingredients

To make a delicious side dish, you need the most familiar ingredients. Here is the list of required ingredients:

• potatoes - ½ kg;
• onion - 1 pc.;
• garlic - 1 small head;
• homemade sour cream - 300 g;
• salt - ½ tsp;
• fresh herbs - 1 bunch;
• black pepper - optional.

Note! You can take any greens. A win-win option is a tandem of parsley and dill.

How to cook potatoes baked in sour cream

Every hostess can bake potatoes in sour cream incredibly tasty. After all, this recipe is quite simple. By the way, you can diversify it by adding bacon, cheese, meat, mushrooms or fish to the composition. You can also experiment with spices and herbs. It will definitely turn out delicious!

1. First you need to prepare all the products.

1. Then you should start preparing the sour cream dressing. To do this, you need to thoroughly wash the greens. It is obligatorily discussed. Parsley and dill, which can be thinned with fresh basil and cilantro, should be finely chopped with a sharp knife. Garlic should be finely chopped. You can pass it through the press if you wish, but real chefs prefer not to do this to avoid bitterness.

1. Greens are mixed with homemade fatty sour cream. The mixture is diluted with salt. You can tweak the ingredients a little more. Everything is carefully mixed several times.

1. Potatoes will need to be peeled. The tubers are well washed in running water. Vegetables must be cut into thin, even slices. Part of the cut is transferred to a baking dish. By the way, you don't need to oil it!

Note! Potatoes do not have to be cut into slices. You can do this in small cubes or cubes.

1. Potato blank is smeared with sour cream dressing. Only 3 large spoons will be enough. Top laid out onion, which was previously cleaned and cut into thin and neat rings. In this order, you need to lay out all the products that were previously prepared.

1. Top products are necessarily covered with sour cream sauce.

1. The form with the workpiece is tightly closed with a lid or sealed with food foil. The container is sent to the oven, heated to 180 degrees. Bake the potatoes for about an hour. Then the products should be checked for readiness. The easiest way to do this is with a knife, piercing one of the potato slices. If the vegetable is crunchy and remains too tough, you need to stew the potatoes a little more, about 10 minutes.

Here is our amazing delicacy! It is best to serve it directly to the table when golden brown especially appetizing.

Video recipe

With the preparation of potatoes baked in sour cream in the oven, novice cooks will help to cope with the video recipe:

Calories: Not specified
Cooking time: Not specified

Potato in terms of culinary - a very unpretentious product. You can fry it, boil it, and it will always turn out delicious. There is only one caveat. There are several types of potatoes, and they need to be remembered. One potato tends to boil quickly, the second one does not cook so quickly in time, but still remains soft and keeps its shape. The third always has a dense structure and shape. Each potato has a different amount of starch, so choose the variety carefully. Or just ask the seller to pick the right potato for you. Sellers usually ask: should you boil or fry. It is better to buy the one that you will be advised to fry. So for today's dish, you need to take medium-boiled potatoes. That is, it must retain its shape, not fall apart, but still be tender inside. In such a potato, the average content of starch and it suits us. Today I offer my proven recipe with a photo, according to which you will get very tasty potato in sour cream. And we will cook it in a pan.

Required products:
- 600 grams of potatoes,
- 1 onion,
- 150 grams of fat sour cream,
- 50 grams of cheese,
- salt, pepper to taste,
- 30-40 grams vegetable oil,
- 1-2 pcs. bay leaves,
- some water.

How to cook with a photo step by step

I immediately cut the peeled potatoes into large slices. This must be done quickly so that it does not darken.




Immediately put the potatoes in a frying pan, where the oil is already warmed up. We start frying. I recommend fried potatoes. Salt potatoes, pepper a little. Fry the potatoes for quite a strong fire to brown the potatoes quickly. For today's dish, it is better to fry the potatoes so that it becomes more appetizing. If the potatoes are not fried in this way, they will not be as attractive, although the taste will not deteriorate. It is not necessary to fry for a long time until cooked, the main thing is that only a crust appears, and over high heat it is a matter of two minutes.




We cut the onion small cube, we will use onions with potatoes.






TO ruddy potatoes I put the onion and continue to fry so that the onion becomes ruddy and more fragrant. Roasting the ingredients enhances the flavor of the dish.




Pour in a little water so that it slightly covers the potatoes and simmer over low heat until soft. Now the potatoes need to be fully cooked. Then add sour cream, mix and simmer for another 5 minutes.




A couple of minutes before readiness, put a bay leaf.






Grate directly into the pan hard cheese on a fine grater, simmer a little (10-15 seconds) and turn off the fire. Let stand for 15 minutes under a closed lid, let the potatoes infuse.




Bon Appetite!

One of the most popular products in Belarus, of course, is potatoes. I say this with knowledge of the matter, because I love this country and live in it. Removing it from our lives and our cuisine is tantamount to depriving a Ukrainian of fat, and a Chinese of rice. Potatoes with sour cream are a frequent guest on our table, this dish will be discussed today.

Potatoes with sour cream in the oven

Traditional Belarusian cuisine consists mostly of mushroom dishes, pork meat and potato dishes. I'm sure that many housewives cook potato pancakes, potato pancakes, sorcerers, cartographers.

This product is not removed from my kitchen either. Frankly, sometimes I serve rice, buckwheat, pasta, millet as a side dish only because I understand that for proper nutrition and a balanced diet the family needs different products. My family also eats all this, but they still eat potatoes with great pleasure and enthusiasm. In order not to go far from the topic, I offer a recipe for stewed potatoes with sour cream in the oven. I usually put frozen ones in there too. Forest mushrooms but in a house where there is Small child, recipes for even the most established dishes have to be modified. Therefore, the current version of such a potato is a little simplified. It didn't make him any worse though.

How to cook baked potatoes with sour cream

In the same way, you can cook this dish in a slow cooker. And if you have portioned clay pots, you can make potatoes with carrots or mushrooms in them.

To cook potatoes with sour cream in the oven you will need:

Ingredients:

• 0.5 kg fresh potatoes
• 1 large carrot
• 2 garlic cloves
• 200 g fat sour cream
• 1 glass of water
• salt or seasoning to taste

Cooking process:

I cook potatoes in a special form with a lid, but a regular duckling is the best option. We clean the potatoes, wash them. Cut into small pieces and put into shape.

We cut the carrots into thin rings and send them there.

If you still decide to add wild mushrooms to the potatoes, then they must be boiled in advance. It doesn't matter if they were originally fresh or dried. Pass the garlic through the garlic press. It will give the potatoes a spicy-spicy flavor.

It remains to add sour cream and spices.

Add water, mix. Potatoes should almost completely "float" in sour cream sauce.

Close the lid, put in the oven. First, at a temperature of 200 degrees, and after 20 minutes, when the sauce boils, reduce the temperature to 180 degrees and simmer the dish until cooked (about 40 minutes). If you are not sure whether it is cooked or not, pierce the pieces with a knife. Although it is better to focus on the readiness of carrots. Her softness suggests that not only she is ready, but the whole dish as a whole is already ready.

stewed potatoes with sour cream in the oven - good side dish for meat or fish. Although if you add mushrooms, then it can be a completely independent dish. Bon Appetit!

Thanks to Ksyusha for the recipe for potatoes with sour cream, photo of the author.

Potatoes are so popular in cooking that it is impossible to imagine any everyday dish without them. After all, it is not for nothing that they say that potatoes are the second bread. It is very tasty, satisfying and irreplaceable. Vegetable is the basis for both first and second courses. What dishes just do not make of it! Soups, mashed potatoes, potato pancakes, zrazy, stewed, baked with mayonnaise or sour cream, lush shangi and pies - and all thanks to potatoes!

Potatoes can be baked with minced meat, meat, fish or mushrooms. Grated cheese, garlic, herbs and spices add piquant notes to the dish. Delicate puree and roasted ruddy potatoes are undeniably delicious. However, sometimes you want something unusual. At such moments, you can safely cook potatoes in sour cream. Hearty, fast and delicious! There are a considerable number of recipes for potatoes in sour cream. An example original dishes can be potatoes baked in pots or Italian gnocchi with sour cream sauce, which will certainly surprise you with ease of preparation and excellent taste.

Potatoes in sour cream - food preparation

Extraordinary taste properties has young potatoes, literally from the garden. But if the season has not yet arrived, it's okay. A stale vegetable will do just fine. Before cooking, it must be washed and peeled. It is very easy to remove it with a regular knife or vegetable peeler. As for sour cream, it must be fresh (not sour), not too greasy and without lumps (have a creamy consistency).

Potatoes in sour cream best recipes

Recipe 1: Potatoes in sour cream, baked in pots

At all simple dish every housewife can cook. Why will we bake potatoes in pots? Yes, because this way the dish will retain maximum taste and juiciness. For those who do not have such a device, try baking potatoes in a deep baking dish (or on a baking sheet), but seal the top with foil. Remove the foil 10 minutes before the end of the cooking time to lightly brown the top.

Ingredients (for one pot):

- 300 gr. potatoes
- one bulb
- two tables. spoons of sour cream
- one table. milk spoon
- spices
- greenery
- 40-60 gr. hard cheese

Cooking method:

1. Peel potatoes and onions from the skin. We cut one and the other ingredient into thin half rings (if the potatoes are not too large, then you can cut them into rings). We mix potato plastics with spices, grated cheese and herbs.

2. Dilute sour cream with milk. We take a beautiful ceramic pot, spread the potatoes, chopped onions on top, pour the dish with sour cream. We send the pot to the oven, not forgetting to cover it with a lid. Bake for fifty minutes at 170-190 C.

Recipe 2: Potato Gnocchi in Sour Cream

Gnocchi - a dish Italian cuisine reminiscent of Ukrainian dumplings. There are a lot of recipes for these wonderful homemade donuts. Let's try to cook them from potatoes and bake them in a spicy sour cream sauce with cheese.

Ingredients:

- 4-5 potato tubers
- spices to taste (or pepper, salt)
- two eggs
- three st. spoons wheat flour
- sunflower oil (for cakes and for greasing the baking sheet)
- half a liter of sour cream
- 300 gr. Dutch cheese

Cooking method:

1. Potato tubers are peeled and boiled in salt water. Next, without cooling, mash them into a puree. Add eggs, spices, a little vegetable oil and flour. We mix.

2. Pour the flour on the table and begin to form small cakes from the puree in the form of washers (with a recess in the center), rolling them in flour.

3. Lubricate the baking sheet with oil. We spread our gnocchi and send them to bake for thirty minutes at a temperature of 150-170 C.

4. So, when the products are reddened, we take out the baking sheet. Beat a little sour cream (it should not be greasy), mix it with Dutch cheese and pour over the resulting mass of the product. It is important that the sauce covers each tortilla.

5. We send it to the oven to bake until a fragrant, appetizing, varnish crust is formed.

Recipe 3: Stewed potatoes in sour cream

This dish is more difficult to prepare than the previous two, but it refined taste more than makes up for the time spent. In order to cook it, we need mushrooms. It is better to use first-class species - for example, white or champignons.

Ingredients:

- 800 gr. potatoes
- 400 ml chicken broth (hot)
- 300 gr. fat sour cream
- 200 gr. mushrooms
- 50 gr. olive oil
- three tables. spoons of soy sauce
- three tables. spoons of flour
- three to four cloves of garlic
- parsley
- Dill
- pepper (ground and peas) to taste
- salt

Cooking method:

1. My potatoes, peel. Lay out on a paper towel to dry. Cut into slices. Heat up the pan with olive oil and fry the slices over high heat until half cooked.

2. Wash the mushrooms (soak if the instructions require), cut into thin slices. We clean the garlic. Fry the mushrooms in a separate pan, five minutes before the readiness, add the squeezed garlic. Don't forget to pepper.

3. Next, mix the potatoes with mushrooms, pour the contents hot chicken broth so that it covers the solid ingredients by a third. Simmer until the liquid has evaporated, stirring occasionally. At the end add soy sauce.

4. While the potatoes are stewing, peel the onion, cut into rings, roll them in flour and fry in a pan until golden brown. Mix the finished potatoes with mushrooms with onions, pour sour cream, sprinkle with chopped herbs and arrange on plates. Bon appetit everyone!

- Potatoes must be boiled over medium heat, otherwise the "core" will remain raw, and the top layer will boil;

- If you boil potatoes in a "uniform", salt the water more than usual so that it does not crack and crumble during the heat treatment;

- So that the fried potato slices do not fall apart and turn out to be crispy, the peeled tubers must be thoroughly dried or wiped with a clean towel. Salt the slices should be at the end of frying, when they are sufficiently browned.