Young Potatoes in Sour Cream

Ukrainian Young Potatoes in Sour Cream Recipe | Vegetarian Food

Region / culture: Ukraine | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Young Potatoes in Sour Cream is a classic and comforting dish that is perfect for any occasion. The creamy texture of the sour cream pairs perfectly with the tender and flavorful young potatoes, creating a dish that is both satisfying and delicious.

History

This recipe has been a staple in many households for generations. The combination of potatoes and sour cream is a popular one in many cuisines around the world, and this dish is a simple yet flavorful way to enjoy these ingredients.

Ingredients

1 kg young small potatoes
0.5 cup sour cream
1 tbsp butter
chopped greens
salt

How to prepare

Peel the potatoes, wash them carefully, and boil them in cold water.
Add salt as soon as the water boils, and cook until the potatoes are done.
Strain off the water and pour sour cream over the potatoes.
Stir carefully and sprinkle with chopped greens before serving.

Variations

Add cooked bacon or ham for a smoky flavor.
Mix in some grated cheese for a cheesy twist.
Stir in some chopped herbs like dill or parsley for extra freshness.

Cooking Tips & Tricks

Be sure to use young small potatoes for this recipe, as they are more tender and have a sweeter flavor.

- Boil the potatoes in cold water to ensure even cooking and prevent them from becoming too mushy.

- Stir the sour cream gently into the potatoes to avoid breaking them apart.

- Garnish with plenty of chopped greens for a fresh and vibrant finish.

Serving Suggestions

Young Potatoes in Sour Cream can be served as a side dish or as a main course. It pairs well with grilled meats, roasted vegetables, or a fresh salad.

Cooking Techniques

Boiling

Ingredient Substitutions

Greek yogurt can be used as a substitute for sour cream.

- Olive oil can be used instead of butter.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Simply store it in an airtight container in the refrigerator and reheat in the microwave or on the stovetop.

Presentation Ideas

Serve Young Potatoes in Sour Cream in a decorative serving dish and garnish with additional chopped greens for a pop of color.

Pairing Recommendations

Pair this dish with a crisp white wine or a light beer for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Young Potatoes in Sour Cream contains approximately 250 calories.

Carbohydrates

Each serving of Young Potatoes in Sour Cream contains approximately 30g of carbohydrates.

Fats

Each serving of Young Potatoes in Sour Cream contains approximately 10g of fats.

Proteins

Each serving of Young Potatoes in Sour Cream contains approximately 5g of proteins.

Vitamins and minerals

Young Potatoes in Sour Cream is a good source of vitamin C, potassium, and fiber.

Alergens

This recipe contains dairy (sour cream) and may not be suitable for those with dairy allergies.

Summary

Young Potatoes in Sour Cream is a nutritious and delicious dish that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a healthy choice for any meal.

Summary

Young Potatoes in Sour Cream is a simple yet delicious dish that is perfect for any occasion. With its creamy texture and flavorful potatoes, it is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was just a young girl, eager to learn the art of cooking from my own grandmother. She was a master in the kitchen, and I always admired the way she could transform simple ingredients into delicious dishes.

On that particular day, my grandmother handed me a faded recipe card with the title "Young Potatoes in Sour Cream" written in beautiful cursive handwriting. She explained that this was a family recipe that had been passed down for generations, and she wanted me to learn how to make it.

I was intrigued by the combination of ingredients - tender young potatoes, creamy sour cream, fresh dill, and a hint of tangy vinegar. It sounded like a dish that would be both comforting and flavorful, perfect for a family gathering or a cozy dinner at home.

My grandmother taught me how to select the best young potatoes, explaining that they should be small and firm, with smooth skins and a slightly sweet flavor. She showed me how to boil them until they were just tender, so they would hold their shape when mixed with the sour cream.

Next, she instructed me on how to make the sour cream sauce. I watched as she combined the creamy sour cream with a splash of white vinegar, a pinch of sugar, and a generous handful of fresh dill. The sauce was tangy and fragrant, with a hint of sweetness that balanced out the richness of the potatoes.

As I stirred the sauce into the cooked potatoes, I could already smell the delicious aroma wafting through the kitchen. My mouth watered in anticipation of tasting the final dish, and I couldn't wait to share it with my family.

When the potatoes were fully coated in the creamy sour cream sauce, my grandmother instructed me to let them sit for a few minutes to allow the flavors to meld together. She explained that this dish was best served warm, so the potatoes would soak up the tangy sauce and become even more flavorful.

Finally, it was time to taste the young potatoes in sour cream. I eagerly spooned a generous portion onto my plate and took my first bite. The potatoes were tender and creamy, with a subtle tanginess from the sour cream and vinegar. The fresh dill added a pop of flavor, and I savored each bite, feeling proud of my newfound cooking skills.

From that day on, young potatoes in sour cream became a staple in our family meals. Whenever we gathered for a special occasion or a simple dinner at home, this dish would make an appearance on the table, reminding us of the bond between generations and the joy of sharing good food with loved ones.

As I grew older and continued to hone my cooking skills, I added my own twist to the recipe, experimenting with different herbs and seasonings to create new variations on this classic dish. But no matter how many times I made it, the memory of that first time learning to make young potatoes in sour cream with my grandmother always brought a smile to my face. It was a simple recipe, but it held a special place in my heart, connecting me to my family's culinary heritage and the love that we shared through food.