Stewed carrots with sour cream. Fish fillet stewed in sour cream sauce with carrots and onions. How to prepare fish stewed in sour cream with onions and carrots
One of the most “tolerant” side dishes both to other foods and to your figure is stewed carrots. It is not for nothing that this vegetable, fried or stewed, is included in most first and second courses. Its compatibility with any meat, wild and poultry, other vegetables and fish is simply beyond praise. Moreover, stewed carrots (including onions) are prepared quickly, in many different ways, with a lot of other additions and with a variety of sauces.
Dairy recipe
To begin with, you can try preparing this dish this way: take a quarter kilogram of carrots, cut them into equal cubes or thin slices, pour half a glass of milk in a small saucepan. Immediately add salt (a little) and sugar into the container; the amount depends on the type of carrot (it can be both sweet and not so sweet), as well as on your personal tastes. On average, a tablespoon of sand is usually taken. At the same time, add a small slice of butter. The vessel is closed with a lid and placed on low heat for about half an hour (until the stewed carrots become soft). Separately, whisk flour and milk in a cup - a tablespoon at a time. When the dish is almost ready, the mixture is poured into a saucepan. After adding, you need to simmer for no longer than a minute, just until the sauce thickens. Try it - the side dish turns out great.
Favorite combination: onions and carrots
Frying is attractive in itself, so children often steal it from the frying pan right during the cooking process. You can simply cook it in larger quantities as a side dish and season it a little extra. The only thing is that many people grate it, but for stewing it is more suitable when cut into cubes or strips. Otherwise, the process is almost identical: a large onion is cut into squares and simmered in sunflower oil until transparent. At this point, the onions are sprinkled with two tablespoons of sugar for caramelization and stirred vigorously. When the mass in the frying pan begins to thicken, so that the stewed carrots and onions become more spicy and acquire a dark shade, a quarter cup of soy sauce is poured into it at this stage. Next, a kilogram of chopped carrots is added, and the dish is stewed under the lid for about a third of an hour. Finally, it is seasoned with salt and seasonings, after which it is served with meat or fish.
What do the Germans offer?
They, too, cannot do without such a magnificent side dish, although they prepare it differently. About six medium carrots are chopped, poured with half a glass of broth, salted and sweetened with sugar. To prevent stewed carrots from “spreading,” in Germany, 0.5 teaspoon of vinegar is poured into the pan, after which it is simmered over low heat for about half an hour. About five minutes before the end of the process, put a teaspoon of butter into the carrots and add a large spoonful of white breadcrumbs. Naturally, everything is mixed and covered again. The result is a worthy alternative to sauerkraut for sausages!
Honey carrots with prunes and raisins
By the way, it can also be a dessert for children - they even agree to give up other sweets for its sake. Moreover, if the dish is intended for the younger generation of the family, you can grate the carrots - this will result in a more homogeneous mass. First, two large chopped root vegetables are fried for about four minutes, then two tablespoons of milk are poured into the saucepan. When it is half-ready, add about seven steamed and chopped prunes, as well as a tablespoon of raisins, washed and softened in the same way. At the same moment, a spoonful of natural honey is poured in, and the stewing continues until the main component is ready. It turns out sweet and tasty stewed carrots. The recipe can be modified: add dried apricots, add crushed nuts at the very end - in any case it turns out very tasty, and is also useful for growing organisms.
Carrots with apples
This is also a recipe, the implementation of which can be offered to children. You can also serve it as a side dish or instead of a salad. Preparation is elementary: a large root vegetable is finely crumbled, stewed in a quarter glass of water with the addition of a spoonful of butter. Shortly before readiness, the stewed carrots are “enriched” with small apple slices and sugar; if it is to serve as a traditional garnish, salt is added. Juicy and tasty!
With sour cream
Still easy to prepare. Carrots (a large root vegetable) are randomly chopped, simmered in a couple of tablespoons of water until soft, after which 0.5 cups of rich sour cream is poured into the frying pan, and the dish is stewed until it is completely cooked. Stewed carrots in sour cream are seasoned according to personal preferences. In principle, you can do without spices at all, even without salt - the bright combination of carrot juice and sour cream flavor is quite self-sufficient.
So if you are in doubt about what to make as a side dish (or how to distract children from eating lollipops), feel free to take note of stewed carrot recipes.
Principles of cooking carrots stewed in sour cream
You can find many different options for preparing carrots stewed in sour cream. Of course, it is always better to use younger vegetables, as they are sweeter and juicier, which means the dish will turn out even tastier.
All recipes will also require sour cream. It is the second main ingredient in all the recipes listed below.
You can choose its fat content yourself, depending on your own taste preferences.
You also need to prepare a frying pan with a lid and your favorite sunflower oil.
Carrots stewed in sour cream with potatoes
This version of the dish is perfect for adherents of proper nutrition, because it consists entirely of healthy vegetables. It can be served as a side dish or even as an independent dish.
Ingredients:
1) 1 kg of carrots;
2) 200 g sour cream;
3) 1 bunch of parsley;
4) pepper and salt to taste;
5) spices as desired;
6) 5 – 6 pcs. young potatoes.
Cooking method:
First you need, of course, to wash and peel the vegetables. To thoroughly clean dirt from vegetables, you can use a regular dishwashing sponge.
Then cut the carrots into thin slices.
Heat the frying pan and put the main ingredient in it, then fill it with about 2 fingers of water. It will need to be left to simmer with the mug closed until the carrots are soft.
At this time, you can chop the parsley or any other greens and set aside.
If the carrots have become soft enough, add the specified amount of sour cream, salt, pepper and add parsley.
Mix all ingredients and simmer for about 7 minutes. Carrots stewed in sour cream are ready. All that remains is to boil the potatoes, cut into small slices and place on a plate along with the first course. This combination of vegetables is a win-win.
Carrots stewed in sour cream according to a German recipe
This dish is suitable for lovers of German cuisine. Carrots prepared according to this recipe will go perfectly with sausages and beer, and will definitely surprise all guests. You can also serve it with the favorite dish of all Germans - sauerkraut.
Ingredients:
1) 6 pcs. carrots;
2) half a glass of meat broth;
3) half a teaspoon of vinegar;
4) salt and sugar to taste;
5) a teaspoon of sour cream or butter;
6) a tablespoon of white breadcrumbs.
Cooking method:
First of all, you need to peel the carrots and chop them on a fine grater.
Salt and sweeten the dish, and also add half a teaspoon of vinegar so that the carrots do not “spread”.
Simmer over low heat for 30 minutes.
About 7 minutes before the end of cooking, add sour cream and breadcrumbs to the carrots.
Finally, mix everything and cover with a lid.
This dish should sit for 15-20 minutes and can be served.
Carrots stewed in sour cream with apples
To prepare an interesting salad or side dish, you can take note of the recipe for carrots stewed in sour cream with apples. This dish will definitely appeal not only to adults, but also to children.
Ingredients:
1) 1 carrot root;
2) ¼ glass of water;
3) 1 tablespoon of sour cream;
4) salt or sugar to taste;
5) 1 – 2 medium-sized apples.
Cooking method:
Peeled and washed carrots need to be chopped and stewed in the specified amount of water.
You also need to first add sour cream and cover the pan with a lid.
Some time before it’s ready, add chopped apples to the dish, which will give juice that goes perfectly with carrots.
If the dish is served as a dessert, then sugar is added to it during stewing. For garnish, salt and pepper are used as desired.
Carrots stewed in sour cream with raisins, dried apricots and prunes
This type of carrots stewed in sour cream with dried fruits will be an excellent dessert or a healthy mid-day snack. The dish is prepared quickly and easily. You can use your favorite dried fruits, not just those listed in the recipe.
Ingredients:
1) 2 carrots;
2) 2 tablespoons of sour cream;
3) 7 – 10 pcs. prunes;
4) 7 – 10 pcs. dried apricots;
5) 1 tablespoon of raisins;
6) 2 tablespoons of honey.
Cooking method:
First, coarsely chop the carrots and fry in a frying pan for about 5 minutes.
After this, add 2 tablespoons of sour cream and simmer until the vegetables become soft and juicy.
Dried fruits must first be steamed and cut into small slices.
When the carrots are half cooked, add prunes, dried apricots and raisins.
Season all ingredients with two tablespoons of natural honey and bring to readiness.
If you wish, you can add some crushed nuts at the end to make the dish even more filling and healthy.
Carrots stewed in sour cream with mushrooms
Carrots stewed in sour cream go well with mushrooms, so you should definitely try this recipe. It is suitable for those who watch their figure and nutrition in general, because such food is completely low-calorie, but at the same time quite filling.
Ingredients:
1) 1 carrot;
2) 150 g sour cream;
3) 200 g of mushrooms;
4) salt and pepper to taste;
5) 1 tablespoon of flour.
Cooking method:
We also peel the carrots in small circles.
Fill the vegetables with water in a frying pan and simmer for about 30 minutes. Salt and pepper to taste. You can also add one tablespoon of vegetable oil if desired.
At this time, fry the mushrooms in butter in a separate frying pan. Salt.
When the carrots are almost ready, add a tablespoon of flour, mushrooms and mix all the ingredients well.
Simmer in this manner for about 7 more minutes.
At the end, add sour cream to the finished dish, mix again and cover with a lid.
Carrots stewed in sour cream with zucchini
The recipe for carrots stewed in sour cream with zucchini is very similar to the previous ones. The main feature is that this particular dish can be given even to children under one year old.
Ingredients:
1) 1 small carrot;
2) 1 small fresh zucchini;
3) 3 – 4 tablespoons of sour cream;
4) salt to taste.
Preparation:
The carrots will need to be grated on a fine grater, and the zucchini cut into small cubes.
Mix the ingredients, place them in a small saucepan and fill with water. Salt to taste.
Bring the vegetables in the water to a boil, then add sour cream and simmer over low heat for 30 minutes, stirring occasionally.
You can stop at this stage, but if the food is being prepared for a baby who does not yet have teeth, then all the prepared ingredients need to be mixed in a blender.
Carrots stewed in sour cream with onions and tomatoes
To prepare carrots stewed in sour cream with other vegetables, it is better to choose small root vegetables so that their taste does not overpower the taste of other vegetables.
Ingredients:
1) 5 pcs. carrots;
3) 2 tomatoes;
4) half a glass of vegetable oil;
5) 2 tablespoons of sour cream;
6) salt and pepper to taste.
Cooking method:
First, cut the onion into large slices.
Separately, chop the carrots on a grater.
Tomatoes need to be doused with boiling water, peeled and cut into small slices.
Then fry the onion in vegetable oil until it turns golden brown.
Add carrots to it and fry a little more.
After 5 minutes, add tomatoes to the vegetables, salt and pepper.
A few minutes before it’s ready, add 2 tablespoons of sour cream and cover the pan with a lid.
Carrots stewed in sour cream - tricks and useful tips
1) To make the dish more juicy and tender, always add a teaspoon of sugar to it. This way the carrots will release more of their juice.
2) Stewed carrots are very tasty not only when cooked, but also cold. Try serving already cooled carrots along with hot potatoes or meat.
3) To make carrots stewed in sour cream spicy and with a brighter taste, add black or sweet pepper and coriander to it.
4) Onions and beets also go well with carrots.
5) To please children with not only a healthy, but also a beautiful dish, you can use a figured knife. It makes it easy to cut interesting elements from carrots and other vegetables.
6) To make the process of cooking carrots stewed in sour cream move faster, it is best to cut the vegetables into small slices or shred them on a grater. It is also wiser to use a vegetable peeler to ensure that as much food remains as possible.
7) If you want the dish to be lower in calories, you can always replace sour cream with low-fat cream or skim milk.
8) Always choose carrots that are smooth and orange in color. It will be better if it has green tops, which indicates the freshness of the product.
9) Medium-sized carrots are easier and faster to cook than large root vegetables.
10) Do not take carrots with spots, green bases and limp tops.
11) It is best to store carrots in bubble wrap in the refrigerator. Each vegetable must be wrapped separately.
12) You need to eat carrots in the first 2 weeks, since it is during this period that they have the greatest amount of beneficial properties and vitamins.
In conclusion, it is important to note that you can find a large number of recipes for making stewed carrots. It’s not even difficult to come up with them yourself. The main thing is to try more and not be afraid to experiment, and then everything will definitely work out!
Bon appetit!
Recipe for stewed carrots) tell me and got the best answer
Answer from Elena[expert]
There are 2 ways to prepare stewed carrots
1 way:
Required:
200 g carrots, 25 g butter, water or broth, salt, sugar.
The carrots are washed, peeled, washed and cut into oblong pieces. Melt butter in a cauldron, add chopped carrots and fry. Then add a little liquid, add salt and sugar, close the pot with a lid and simmer, stirring occasionally, until the carrots are soft.
Stewed carrots are served as a side dish for veal, poultry and cutlet dishes. Stewed carrots
Method 2:
Required:
200 g carrots, 15 g butter, 5 g wheat flour, 15 g sour cream, water or broth, salt, sugar.
The carrots are washed, peeled, washed and cut into oblong or rectangular pieces. Place in a cauldron, add water or broth so that the carrots are just covered, close with a lid and, stirring occasionally, simmer until soft. Then season with toasted wheat flour and add sour cream.
Stewed carrots are served with herring, sprats, and with cutlet mass dishes, veal or poultry. 
Answer from Alrami[guru]
Peel the carrots, cut into slices approximately 5 mm thick or into small cubes. Place in a saucepan with a thick bottom. Pour some milk. It should not be visible on the surface of the carrots; when stewed, carrots produce a lot of juice.
Add some sugar. The amount of sugar depends on your taste and the taste of carrots. Add a little salt, a little citric acid and a piece of butter. Cover with a lid and simmer until soft, stirring occasionally.
Take a tablespoon of flour, pour it into a hot frying pan and fry until golden brown. Dilute approximately 100 g of sour cream with a small amount of water. The amount of water depends on the thickness of the sour cream. Add flour there and stir very well so that there are no lumps.
Mix the carrots with the sauce, simmer for another 5 minutes. That’s it, the dish is ready. For lovers, you can add finely chopped onion and fried until golden brown to the finished dish.
Answer from Svetlanka[guru]
Cut the peeled carrots into slices, put them in a saucepan, add a small amount of water so that it covers only half of the carrots, add salt, sugar, 1/2 tbsp. spoons of oil and simmer under the lid for 20-30 minutes. Then add cream and simmer for another 15 minutes over low heat...
Answer from Grigory Ioseliani[guru]
Tzimes
Cut the peeled carrots crosswise 0.5 cm thick, fry in olive oil over high heat for 5 minutes, add dried fruits, after a couple of minutes add sugar, cinnamon, add honey, pour in 1 tbsp. water (so that the water barely covers the food), bring to a boil, cook over low heat for 1-1.5 hours under the lid. Season with salt, pepper, sprinkle with lemon juice, and cook with the lid open for another 10-15 minutes.
4-5 carrots; 1 handful of prunes; 1 handful of light raisins; 2 tbsp. l. chicken lard or olive oil; 3 tbsp. l. honey; 3 tbsp. l. brown sugar; a pinch of cinnamon; 1 tsp. lemon juice; salt, black pepper
Answer from Yergey Reva[guru]
Why do you need such disgusting?)
Answer from Antonina Borisovna[expert]
Peel the carrots, cut into slices approximately 5 mm thick or into small cubes. Place in a saucepan with a thick bottom. Pour some milk. It should not be visible on the surface of the carrots; when stewed, carrots produce a lot of juice. Add some sugar. The amount of sugar depends on your taste and the taste of carrots. Add a little salt, a little citric acid and a piece of butter. Cover with a lid and simmer until soft, stirring occasionally. Take a tablespoon of flour, pour it into a hot frying pan and fry until golden brown. Dilute approximately 100 g of sour cream with a small amount of water. The amount of water depends on the thickness of the sour cream. Add flour there and stir very well so that there are no lumps. Mix the carrots with the sauce, simmer for another 5 minutes. That’s it, the dish is ready. For lovers, you can add finely chopped onion and fried until golden brown to the finished dish.... Search on Google.
Today, fish is at the center of the culinary narrative. Not just one, but with fried onions and carrots and sour cream sauce. A completely ordinary, I would even say modest, set of ingredients and a well-known cooking algorithm. But how delicious it turns out! You can cook almost all known edible fish species in this way - even delicious salmon, even carp caught in the nearest river. In any case, fish stewed in sour cream with onions and carrots comes out very juicy, tender, and goes well with any side dish.
I was originally going to cook sole fillet. But it turned out that apart from two carcasses of freshly frozen herring, there was nothing else in the freezer. Of course, I had to tinker with the bones, but my husband didn’t realize until recently that he was eating an ordinary herring. Absolutely no specific smell! It was easily masked with the most available spices.
I described 2 ways to stew a dish - with and without frying. Choose what suits you best based on your eating habits.
Required products:
How to prepare fish stewed in sour cream with onions and carrots:
It is not recommended to use ready-made fillets, since they are usually not of good quality. Ideal if you have fresh fish. I advise you to take frozen carcasses only with the head. Based on its condition, it is easy to determine how fresh the product is and whether it has been re-frozen. It is better to defrost at a temperature slightly above zero - about 4-6 degrees. For example, in the main section of the refrigerator. A faster way is to defrost in cold water with added salt. Cut the defrosted fish into fillets. If there are not enough bones, you can simply remove the spine. Cut the fish flesh into portions. | 
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A multicooker, a regular frying pan or a saucepan with a thick bottom and non-stick coating are suitable for preparing the dish. The cooking technique will be identical. Before stewing, I most often fry the food with a small amount of oil. You don’t have to use frying, then it will be a dietary option. Blot the sliced fish with napkins to remove moisture. Roll in flour to fry. Or skip this point if you don’t eat fried foods. | 
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Fry the pieces in small portions in vegetable oil. Blot each finished batch with napkins to remove excess fat. | 
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Place the fried fillet in a separate bowl. Chop the onion into cubes. Coarsely grate the carrots or cut into thin strips. First fry the onion in the remaining oil until transparent. Then add the carrots. Stir. Cook, stirring, until the vegetables are soft. Send the fish to the fried carrots and onions. Add some salt. Stir gently. Add some water or broth (vegetable, fish). Simmer under a closed lid over low heat for 4-6 minutes. When cooking in a multicooker, select the “Stew” mode. The cooking time is the same. | 
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Add chopped garlic and pepper to the sour cream. Stir the sauce. | 
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An offal such as liver, in my opinion, is a source of fantasy for any housewife. After all, there are so many liver recipes, and everyone wants to make their dish unique. The main advantage of the offal is the speed of preparation, and, of course, its beneficial properties. And it doesn’t matter what kind of liver you use: beef or chicken. Both specimens possess elements that are very necessary for humans. Beef is a dietary product containing a large amount of retinol and B vitamins. Chicken contains folic acid and also helps strengthen the immune system. Therefore, which liver to choose is up to you, and you can prepare it according to one recipe.
Today I will make a wonderful dish from chicken liver with vegetables and creamy sauce, namely, I will stew the offal with carrots, onions and sour cream. To do this, I will take: olive and butter for stewing vegetables, onions and carrots directly, as well as chicken liver, for gravy you will need sour cream, flour and water, for spices - ground black pepper, salt, dried dill and garlic.
The ingredients for making stewed liver with sour cream, carrots and onions are prepared, let's get started!
Cut the onion into thin half rings.
Grate the carrots on a fine grater.
Heat the frying pan, add butter, pour in olive oil.
Transfer the prepared vegetables to the frying pan.
Simmer over low heat, covered, until the ingredients are soft (about 10 minutes).
We wash the liver and, if necessary, cut it into small pieces.
Transfer the liver to the stewed vegetables and add salt to taste.
Simmer everything together until the liver is almost completely cooked (10-15 minutes).
Then add the following ingredients: flour, black pepper, dried dill and garlic.
Stir and keep on fire for about 5 minutes. Pour water into the pan and add sour cream.
Stir and simmer for another 10 minutes until the gravy thickens.
After the specified time, the gravy will become more homogeneous. Turn off the heat and leave it covered for 10-15 minutes to get a richer taste.
Stewed liver with sour cream, carrots and onions is ready! Bon appetit!
