Country Stew with Zucchini and Young Potatoes
A simple stew for an evening after the country: the potatoes remain in chunks, the zucchini does not fall apart, and the tomato and a spoonful of sour cream bring the vegetables together in a soft sauce.
Author
dacha_nikita
Instructions
Slice the onion into half rings, the carrot into thin rounds, the potatoes into large cubes, and the zucchini slightly larger than the potatoes. Grate the tomato or chop it finely.
💡 Tip: If the zucchini is young, leave the skin on: it helps it hold its shape better.
About 7 min
Heat the oil in a wide skillet. Add the onion and carrot, sprinkle with a pinch of salt, and cook for 4-5 minutes until the onion becomes translucent but not brown.
💡 Tip: A wide skillet is better than a pot: the vegetables stew rather than boil in a puddle.
About 5 min
Add the potatoes, stir once, and heat for 3 minutes. Pour in the water, cover with a lid, and simmer for 10 minutes over medium heat until the potatoes are almost soft.
💡 Tip: Don't stir too often with a spatula, or the edges of the potatoes will break apart quickly.
About 13 min
Add the zucchini and tomato, and sprinkle with pepper. Cover again and simmer for 8-10 minutes: the zucchini should become soft but still remain in noticeable pieces.
💡 Tip: If using tomato paste instead of a tomato, mix it with water before adding.
About 10 min
Remove the lid, stir in the sour cream, chopped garlic, and herbs. Let the stew sit for 3 minutes off the heat and serve warm, possibly with black bread.
💡 Tip: Add the sour cream at the very end, so the sauce remains tender and does not curdle.
About 3 min
