Braised Carrots with Onion in Sour Cream
These tender carrots are slowly braised with onion and finished with sour cream, garlic and fresh herbs. Serve them with meat or fish, or simply enjoy with rye bread.
Updated : 09 October, 2026
Easy
About 20 min.
Ingredients
3
Carrot
1
Onion
3 tablespoon
Vegetable oil
150 grams
Sour cream
to taste
Salt
to taste
Ground black pepper
to taste
Dry spices
to taste
Greens
1
Garlic
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can use sour cream of any fat content; the original recipe uses 24% sour cream.
Step 2
Peel the carrots, onion and garlic, rinse them and pat dry.
Step 3
Cut the carrots into medium-sized sticks.
Step 4
Dice the onion. Heat the vegetable oil in a deep, heavy-bottomed frying pan and add the onion.
Step 5
Cook the onion, stirring, until translucent.
Step 6
Add the carrots to the pan and mix well.
Step 7
Season with salt and your preferred spices, cover and braise for approximately 25–30 minutes. Stir gently from time to time. If needed, add a little water so the carrots braise rather than fry; the original recipe adds 2 tablespoons of water twice during cooking.
Step 8
Add the sour cream, finely chopped garlic and ground black pepper.
Step 9
Mix well, cover and cook over very low heat for another 5–10 minutes. Stir once more after a couple of minutes.
Step 10
At the end of cooking, sprinkle with finely chopped fresh herbs such as dill, parsley, spring onion or garlic greens.
Step 11
Serve the braised carrots hot or chilled. They can also be served as a simple appetizer with slices of rye bread and pickled cucumbers.
Author note
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