Vegetable casserole with sour cream
Wash potatoes, boil in a peel, cool, peel, cut into slices. Thoroughly wash the root vegetables, peel, rinse and cook in a little water, cool, cut into slices. Fry potatoes in margarine, mix with vegetables, chopped hard-boiled eggs and boiled mushrooms. Add chopped fresh onion, dill, salt and pepper and stir. Put in a greased saucepan, sprinkle with vegetable broth and pour over sour cream mixed with tomato paste. Sprinkle with grated cheese and bake in a moderately heated oven for 45-50 minutes.
| Products |
| potatoes large tubers |
6 |
PCS. |
| carrot |
4 |
PCS. |
| parsley root |
3 |
PCS. |
| leeks (stems) |
1 |
PCS. |
| celery root |
0.5 |
PCS. |
| bulbs |
3-4 |
PCS. |
| tomato paste |
3-4 |
h. spoons |
| dried mushrooms |
2-3 |
PCS. |
| eggs |
2 |
PCS. |
| margarine |
40-60 |
r |
| sour cream |
1 |
glass |
| grated hard cheese |
2 |
Art. spoons |
| ground black pepper |
|
taste |
| dill |
|
taste |
| salt |
|
taste |
|
|
