Vegetables Braised in Sour Cream
Light, juicy and wonderfully flavorful! The vegetables absorb the creamy sour cream sauce and become deliciously tender. Serve them hot or cold, on their own or as a side dish for fish, meat or chicken.
Updated : 22 September, 2026
Easy
About 20 min.
Ingredients
3
Young courgettes
1
Eggplant
2
Carrot
1
Onion
1
Bell pepper
100 grams
Sour cream
100 milliliters
Vegetable oil
to taste
Salt
to taste
Ground pepper mix
to taste
Garlic
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients. Choose any combination of vegetables you like and adjust the quantities according to your taste.
Step 2
Peel the carrot and onion. Trim the ends from the zucchini. Cut the bell pepper in half and remove the stem, seeds and inner membranes. Rinse and dry all the vegetables thoroughly.
Step 3
Cut the onion into thin half-rings, the carrot into rounds and the bell pepper into cubes or strips. Pour a small amount of vegetable oil into a Dutch oven or heavy-bottomed pot and heat it well. Add the onion, carrot and bell pepper.
Step 4
Cook over high heat for approximately 7–10 minutes, stirring regularly.
Step 5
Cut the zucchini into rounds or half-moons.
Step 6
Rinse and dry the eggplant, then cut it in the same way as the zucchini. If the eggplant is large, cut the slices into quarters.
Step 7
Add the zucchini to the pot.
Step 8
Mix well, reduce the heat to medium, cover and braise until the zucchini is tender. Young zucchini will usually take approximately 15 minutes.
Step 9
Meanwhile, fry the eggplant in a separate pan until golden.
Step 10
Add the fried eggplant to the vegetables in the pot. Mix gently and cook for another 3–5 minutes.
Step 11
Once all the vegetables are tender, add the sour cream. Season with salt and your preferred spices; thyme, garlic powder and a mixture of ground peppers work well. Increase the heat slightly and cook, stirring, for another 5–10 minutes. Sprinkle with finely chopped fresh herbs at the end.
Step 12
Serve the vegetables braised in sour cream hot or chilled.
Author note
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