Stewed Potatoes with Pickles
by Editorial Staff
It would seem, what can be a surprise for stewed potatoes? But it can! It is worth including pickles in the list of ingredients, and this simple, familiar and everyone’s favorite homemade dish will sparkle with new colors. The potatoes are tender, with a slight sourness of cucumbers. Be sure to try this version of the potato!
Ingredients
- Potatoes – 600 g (6 pcs.)
- Pickled cucumbers – 150 g (2 pcs.)
- Bulb onions – 100 g (1 pc.)
- Carrots – 60 g (0.5 pcs.)
- Salt to taste
- Ground black pepper – to taste
- Sunflower oil – 30 ml
- Water – 160 ml
- Green onions (for serving) – 10 g (3 pcs.)
Directions
- Prepare the required ingredients. Peel and rinse potatoes, carrots, and onions.
- Cut the potatoes into large pieces or slices.
- Transfer the potatoes to a saucepan, pour in cold water (160 ml) until it reaches about the middle of the potatoes. Place on the stove over high heat. When the water boils, reduce heat and cook for 10 minutes until half cooked.
- Cut the carrots into strips or grate on a coarse grater.
- Cut the onion into small cubes or fine feathers.
- Heat sunflower oil in a frying pan put onions and carrots in it.
- Fry the onions and carrots over high heat, stirring occasionally, for about 3-4 minutes.
- Cut pickled cucumbers into cubes or strips.
- After the indicated time, add a little salt to the potatoes.
- Put the fried onions with carrots and pickles to the potatoes, mix.
- Continue simmering everything together under the lid for another 10-15 minutes, until fully cooked. While cooking, taste, add salt if necessary.
- Cut the green onion feathers into rings.
- When the potatoes are ready, add the green onions and black pepper.
- Stir again and remove from heat.
- Potatoes stewed with pickles are ready.
Enjoy your meal!
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