Zucchini and Potato Stew with Sour Cream

Cut the onion into medium cubes and cook a little with oil in a deep frying pan (the pan must be larger to fit all the stew).

Cut the zucchini into cubes and add to the onion, mix well and let it cook for about 10 minutes together.

If you have older pumpkins, peel and seed them, using only the pulp.

Cut the potatoes into cubes and add to the zucchini, mix well.

Cover with a lid and cook over medium heat until the potatoes are ready.

Stir 1-2 times, but do not overdo it so as not to make stew porridge.

Then add 100-150g sour cream, salt, pepper and mix gently.

Let it boil for another 5-10 minutes on low heat.

Serve hot with a light vegetable salad.

Good appetite!