Multifunctional multifunctional and various modes of its operation allow you to prepare dishes from potatoes in sour cream in many ways.
You can just bake it, sprinkle with cheese, stew in sour cream, bake stuffed potatoes in it, but the most succulent will be the dishes if you add mushrooms or vegetables to the main ingredients.
Potatoes in sour cream in a slow cooker are much more nutritious, more satisfying and more aromatic, if meat is present in the dishes.
Potatoes in a sour cream in a slow cooker - general principles of cooking
• Potato can be taken both young and old. If you take a young potato, note that the cooking time in this case should be slightly reduced.
• Mid-sized tubers for filling with minced meat will be best suited. It is more convenient to stuff them, and the same value will ensure uniform baking.
• Sour cream use any, from fatty homemade, to minimally high-calorie - 15%. Home can be diluted with boiled water. Low-percentage diluted in cream.
• Vegetables and mushrooms are suitable in both natural and frozen form. Vegetables, and in some cases potatoes, should be boiled before cutting and laying in a slow cooker. Frozen vegetables to thaw before cooking is optional.
• Onions, mushrooms, carrots are usually passer, sometimes to a golden or brownish hue, more often to transparency.
• Meat is better to buy chilled. Specified in the form of ingredients can be replaced by any other. Instead of chicken fillet, place the pulp of pork or beef; replace the rabbit with chopped poultry. In this case, you only need to take into account the cooking time of each type of meat.
• Served potatoes in sour cream as an independent dish or with a side dish of fresh vegetables.
Chicken wings with potatoes in sour cream in a slow cooker
Ingredients: • one and a half kilograms of potatoes;
• a glass of sour cream;
• 400 grams of wings;
• medium bulb;
• small carrot;
• two cloves of garlic;
• one teaspoon tomato puree;
• 180 ml of water;
• ready-made spices for cooking poultry.
Preparation:
1. Put the wings of a chicken washed in water in a bowl, sprinkle with spices for poultry, salt, mix well, so that the spices envelop all the wings and leave to marinate for fifteen minutes.
2. Thin half rings, chop onions, rub carrots on a grater with medium-sized cells, and cut potatoes into small cubes.
3. In a cooker of the multicooker, mix a little butter and a couple of spoons of vegetable oil, turn on the “Frying” mode and ignite the mixture.
4. Put the wings in the heated oil. When the meat is fried and covered with a light golden crust, put it in a container for steaming, and turn off the “Frying” mode.
5. Put chopped vegetables in the bowl: chopped onion, grated carrot and potato sticks.
6. In a bowl, mix the sour cream with a tomato diluted in water, pour the vegetables into the sauce and put the container with the fried chicken wings into the slow cooker.
7. Close the lid and cook 40 minutes in Quenching mode.
Potato in sour cream in a slow cooker stuffed with meat
Ingredients:
• eight potatoes of the same size;
• pound of boiled meat, pork;
• small onion;
• 50 ml of 11% cream;
• 70 ml of olive oil;
• a mixture of red and black ground peppers;
• one bouillon cube, chicken;
• 500 grams of sour cream 20% fat.
Preparation:
1. Cut the boiled meat into small pieces and grind in a meat grinder with a large grill.
2. Put the onion cut into small thin slices into the cooking bowl of the cooker, pour olive oil and in the “Frying” mode save to delicate amber color.
3. Transfer the browned onions to the twisted meat. Add to taste the salt, a mixture of peppers and cream, mix everything thoroughly. 4. For peeled potatoes, cut off the top in the form of a “lid”, and gently remove the middle with a knife edge and chop, add to the mince and mix again.
5. Fill the grooves cut in the tubers with cooked minced meat and, transferring it to the cooking vessel, pour the sour cream on it.
6. Take the ready chicken broth, or in a glass of hot water dissolve the bouillon cube and pour it into the bowl.
7. Turn on "Baking" and cook stuffed potatoes in sour cream in a slow cooker for forty-five minutes.
Potato casserole in sour cream in a slow cooker
Ingredients:
• one kilogram of potatoes;
• small carrot;
• celery root;
• 300 grams of cauliflower;
• half a can of canned green peas;
• parsley root;
• two small bulbs;
• 70 ml of sunflower oil;
• 200 grams of low-fat sour cream;
• 100 grams of hard, sharp cheese;
• ground hot pepper;
• 1 tbsp. spoon without a hill of flour.
Preparation:
1. Place well-washed unpeeled potatoes in a slow cooker and boil in slightly salted water until cooked (“Cooking” mode), place in a bowl, cover with cold water and drain immediately. With the cooled tubers, remove the peel, and cut into thick cubes.
2. Peeled celery and parsley roots, carrots, cauliflower also boil in water and cut into pieces of the same shape as the potatoes.
3. Save chopped onions to “gold” by setting the “Frying” mode and adding oil.
4. In the “Cooking” mode, warm the flour, ground with butter, and, diluting with a glass of water, boil, pour into any suitable dish and, adding salt and pepper to taste, mix with sour cream.
5. Margarine or vegetable oil grease the cooking bowl, and lay out the prepared vegetables in thin layers: sticks of potatoes, chopped root vegetables, fried onions, cauliflower, peas. Layers repeat until all the vegetables are gone.
6. Fill with prepared sauce and, rubbing up the cheese on a small / medium grater, close the multicooker lid. 7. Cook for half an hour, or until reddened, with the “Baking” mode set.
Potatoes in sour cream in a slow cooker under a cheese cap
Ingredients:
• kilogram of young potatoes;
• two hundred grams of homemade sour cream, you can shop 30%;
• one raw chicken egg;
• 200 grams of “Russian” or “Poshekhonsky” cheese;
• four garlic cloves;
• half a tablespoon of seasoning for potato dishes.
Preparation:
1. Using a special vegetable grater, cut the peeled new potatoes into thin slices.
2. Chop the garlic with a press or fine grater, and cut half of the cheese into small cubes. You can, like garlic, grate.
3. In a deep plate with a fork, let loose a raw chicken egg, add grated cheese, chopped garlic, seasonings, sour cream, salt and mix.
4. Put the mixture to the potatoes and mix with your hands so that the whole potato is anointed, and there are no plates stuck together.
5. Grease well the walls and the bottom of the cooking vessel of the multicooker, place the potatoes, and rub the remaining cheese on top.
6. Set “Baking” and cook for about one hour.
Potatoes in a sour cream in a slow cooker stew with a rabbit
Ingredients:
• one kilogram of rabbit carcass;
• nine small sized potatoes;
• one glass of sour cream;
• two tables. spoons of white flour;
• three medium onions;
• half a pack of butter, about 100 grams;
• a couple of bay leaves.
Preparation:
1. Divide the rabbit meat into small portions and, sprinkled with spices and spices, leave the pieces of meat laid out in a bowl to marinate for half an hour.
2. Put the butter in the bowl and, setting “Frying”, wait until it melts.
3. Roll pieces of rabbit in flour, put them into heated, spread oil, fry from all sides until you get a light golden crust.
4. Put the onion cut into thin half rings with the fried meat, add the bay leaves, and spread the potatoes on top. 5. Pour in half a glass, or a little more water, lay out sour cream, add some salt and set the “Quenching” mode for two hours.
6. In two hours, potatoes in sour cream in a slow cooker with a rabbit will be ready.
Young potatoes in sour cream in a slow cooker with chicken fillet
Ingredients:
• a pound of chicken fillet;
• 600 grams of potatoes, young;
• small onion;
• one carrot;
• one hundred grams of sour cream.
Preparation:
1. From the new potatoes, remove the skin, leave the small ones whole, and cut the large tubers into several pieces.
2. Chop the carrot thinly into rings, cut the onion into small pieces, and cut into thin half-rings.
3. Rinse the chicken fillet under water and, drying it with a towel, cut it into small pieces, preferably in small strips.
4. Pour a spoon - another vegetable oil into the slow cooker, put the chopped chicken meat and, setting the “Small amount” mode on the panel, and the default time for one hour, start frying the meat.
5. After 10-15 minutes. put chopped onions and carrots and fry for another ten minutes, then put the peeled young potatoes in a bowl.
6. Fifteen minutes before the end of cooking, add salt, sour cream, spices if desired, and mix well, leave to cook before the signal, with the lid closed.
Potatoes in sour cream in a slow cooker stewed with mushrooms
Ingredients:
• 600 grams of potatoes;
• 500 grams of fresh mushrooms, champignons;
• 250 grams of sour cream;
• head of white onion.
Preparation:
1. Cut the potatoes into small pieces, cut the onion into thin half rings, and the mushrooms along with thin slices.
2. Lay the onion in the bowl, add vegetable oil and fry in the “Frying” mode. It is not necessary to close the lid on the multicooker, and the onions should be stirred periodically so as not to burn.
3. After about eight minutes, when the onions soften, add the mushrooms cut into thin slices or in small pieces. You can take any other mushrooms you have. 4. Fifteen minutes later, lay the peeled potatoes cut into dice into the mushrooms, sprinkle with sour cream, salt and mix, and cook with the lid closed in “Quenching” mode for 45 minutes.
Potatoes in a sour cream in a slow cooker - small tricks and useful tips
• Potatoes for cooking potato dishes in sour cream in a slow cooker in “Quenching” mode should not be cut into small pieces. In the process of cooking, it may soften too much and as a result you will get mashed potatoes. Ideally, potatoes will be cut into slices of medium size, and only a third of it into small pieces.
• It is recommended to dilute sour cream for cooking potato dishes in a slow cooker with water or cream, then the dishes will be much juicier.
• Do not cut large meat, especially rabbit meat, otherwise it will not have time to prepare and will be tough.
• Do not be afraid to add spices to give the dish a special flavor. Potatoes cooked in sour cream harmonize well with cumin, marjoram, coriander and bay leaf.
• A very good way to make a home-made dish fragrant, of those about which you say “Fingers will lick” - stuff the meat with garlic and let stand for about 35-45 minutes. Garlic (fresh) crushed in a mortar can be added to sour cream gravy 5-15 minutes before the end of cooking.
