Stew with Zucchini, Bell Peppers and Apples in Sour Cream

Light vegetable stew with zucchini and bell peppers, with the addition of aromatic sweet and sour apples. Using butter for frying vegetables and further stewing with the addition of sour cream gives the dish a very delicate creamy taste.

Cook: 45 mins

Servings: 4

Ingredients

Directions

Peel the onion, rinse and cut into small cubes. Rinse the bell peppers, cut them lengthwise into two halves, remove the inner part with the seeds and the stalk. Cut the pulp of the pepper into small cubes.
Melt the butter in a saucepan or saucepan. Put the chopped onion and, stirring occasionally, fry over low heat for 3-4 minutes. The onions should be soft, but not fried.
Add the chopped peppers and cook for 3-4 minutes, stirring occasionally. The pepper should be soft.
Rinse the zucchini, cut off the ends. Cut the courgette into medium cubes. Add the chopped zucchini to the saucepan with the onions and peppers.
Rinse the apples, cut into 4 parts, remove the core with seeds. Cut the apples into medium-sized pieces and place them in a saucepan with the vegetables.
Add salt, black pepper, turmeric, and paprika to a saucepan. Peel and chop the garlic. Rinse the parsley, cut off the stems, and finely chop the leaves. Put chopped garlic and parsley into a saucepan. Stir. Cook over medium heat, stirring occasionally, for 2-3 minutes.
Add sour cream, stir and cook over medium heat, stirring occasionally, until boiling. Simmer for another 3-4 minutes, then remove from heat.
Stew with zucchini, bell peppers, and apples in sour cream is ready! You can serve it immediately after cooking.

Enjoy your meal!

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