Vegetable Ragout with Mushrooms in Sour Cream Cheese Sauce

A very interesting multicomponent vegetable stew with mushrooms in sour cream cheese sauce! This light and nutritious variegated stew of vegetables and mushrooms will impress connoisseurs of such dishes!

Cook: 55 mins

Servings: 5

Ingredients

• Champignons – 300 g
• Cauliflower – 400 g
• Broccoli cabbage – 400 g
• Peking cabbage – 300 g
• Bulgarian pepper – 150 g
• Carrots – 150 g
• Onions – 150 g
• Garlic – 2 cloves
• Sour cream – 300 g
• Hard cheese – 200 g
• Salt to taste
• Ground black pepper – to taste
• Vegetable oil – 3 tbsp

Directions

1. Peel and chop vegetables: onions and bell peppers – in half rings, carrots and garlic – in slices, mushrooms – in quarters (cut large into 6 parts), chop Chinese cabbage, broccoli, and cauliflower into inflorescences.
2. Heat vegetable oil in a skillet, put onions, peppers, garlic, and carrots.

   

3. Fry everything together, stirring occasionally, until the onions and peppers are soft.
4. Add chopped mushrooms. Season with salt and simmer everything together for about 10 minutes.

   

5. Add broccoli and cauliflower florets. Simmer the vegetable stew with mushrooms for another 5-7 minutes.
6. Prepare the sauce in parallel. Grate the cheese. Add sour cream. Stir.
7. Add Chinese cabbage to vegetables with mushrooms in a pan. Simmer covered for 5-7 minutes.

   

8. Add sour cream cheese sauce and black pepper, stir and simmer stew in sour cream cheese sauce, covered for another 5 minutes.

   

9. Remove from heat, let it brew for 20-30 minutes, and serve.

Enjoy your meal!