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Finely chop the onion and sauté it in oil.
Wash, peel, and dice the carrots, then sauté them as well.
Season with salt, add sour cream (use Eastern European-style sour cream, which is thicker and tangier), and simmer together with the onions until fully cooked.
Serve as a standalone dish or as a side—great with fried potatoes, or served alongside meat, fish, or canned peas.
Ingredients: 1.1 lb (0.5 kg) carrots, 5 onions, 1 cup sour cream, salt, spices, sugar, and oil.
