Vegetable Ragout with Mushrooms in Sour Cream Cheese Sauce
by Editorial Staff
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
- 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.
- Heat vegetable oil in a skillet, put onions, peppers, garlic, and carrots.
- Fry everything together, stirring occasionally, until the onions and peppers are soft.
- Add chopped mushrooms. Season with salt and simmer everything together for about 10 minutes.
- Add broccoli and cauliflower florets. Simmer the vegetable stew with mushrooms for another 5-7 minutes.
- Prepare the sauce in parallel. Grate the cheese. Add sour cream. Stir.
- Add Chinese cabbage to vegetables with mushrooms in a pan. Simmer covered for 5-7 minutes.
- Add sour cream cheese sauce and black pepper, stir and simmer stew in sour cream cheese sauce, covered for another 5 minutes.
- Remove from heat, let it brew for 20-30 minutes, and serve.
Enjoy your meal!
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