Slovak sour cream potato stew with dill: add vinegar last so the potatoes soften

Tip: tap a step to mark it as done.

1. Cut the potatoes

   10 min

   Peel the potatoes and cut them into cubes about 2 cm across. Finely chop the onion.

2. Cook the potatoes

   20 min

   Put the potatoes in a pot and pour in the water. Add the bay leaves, allspice, and salt. Cover and cook for about 20 minutes, until tender. Do not add the vinegar yet, since an acidic cooking liquid would keep the potatoes firm.

3. Make the roux

   5 min

   Sauté the onion in the butter until translucent, then stir in the flour and cook briefly to make a pale roux. Add a ladleful of the potato cooking water and whisk until smooth.

4. Thicken the stew

   5 min

   Pour the roux into the pot with the potatoes, stir, and simmer for 5 minutes to cook the flour through.

5. Add the finishing ingredients

   5 min

   Mix the sour cream with a tablespoon of the hot cooking liquid, then pour it into the pot. Add the vinegar, sugar, and dill. Heat through without boiling, or the sour cream will curdle. Remove the bay leaves and allspice berries and add more salt to taste.

Tip: If the stew is too thick, thin it with a little hot water, then adjust the sourness by adding vinegar a teaspoon at a time. It will thicken overnight; add water when reheating and do not let it boil.

This recipe was translated from the Slovak original: Zemiaky na kyslo s kôprom: ocot ide do hrnca až na konci, inak ostanú tvrdé