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Southern vegetable stew recipe

2 lb white-skinned squash (traditional) or Italian zucchini, peeled and sliced into thin rounds
6 large, waxy potatoes, peeled and sliced into thin rounds
10 Roma tomatoes, blanched, peeled (but not seeded) and sliced into rounds
2 large onions, chopped
3 garlic cloves, pressed
3 cups sour cream
1 tbsp minced dill
1 tbsp plain vinegar
vegetable oil
salt and pepper to taste
measures conversion [+]

Preheat the oven to 400F. Whisk together sour cream, vinegar, garlic, dill, and a pinch of salt and pepper. Chill in the refrigerator. Season and then fry the squash and potato rounds separately in vegetable oil until golden on both sides and half-cooked. Saute onions until golden-brown. Arrange the vegetables in 6 individual crocks as follows: squash, potatoes, onions, tomatoes, and top with sour cream sauce. Repeat until all the ingredients are used up. Top the layers in each crock with sour cream sauce. Cover the crocks, stand them in a deep roasting pan half-filled with hot water, and bake until the potatoes are tender when pierced with a fork, about 1 hour.

Cuisine: Russian (South, Kuban)
Source: Redisca
Recipe category: Vegetable-Dishes > Other

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