Squid in sour cream sauce – 4 recipes for everyone

Squid in sour cream sauce – 4 recipes for everyone

Tatyana Osipova • 08/30/2019

How to cook squid in sour cream sauce so that it comes out soft? Rule 1: defrost. It is preferable at room temperature. Rule 2 – heat treatment. Enough 3 minutes, not more, and put them immediately in boiling salted water.

The main advantage of all squid dishes is that they are dietary and very beneficial for the body.

Squid with sour cream and onions

Fry the squid over medium heat. Just don't cover them with a lid!

You will need:

• squid – 400 gr;
• onions – 2 pcs.;
• sour cream – 150 gr;
• salt - to taste
• ground dark pepper – ½;
• flour – 2 tbsp. l.
• butter – 30 g;
• vegetable oil – 50 g;
• dill greens - to taste;
• hard cheese – 30 gr.

Manufacturing:

1. If the squids are unpeeled, then throw them into boiling water for 1 minute. The top pink skin will curl up, then remove and wash under cool water.
2. Cut the meat into rings. The thickness of the ring walls should be 3-4 mm.
3. Cut the onion into half rings.
4. Melt the butter and add vegetable oil to it. Place the onion in a preheated saucepan and fry until golden brown. It is not allowed for the onions to burn, it will taste bitter.
5. Add flour to the fried onions and, stirring thoroughly, fry for 15 seconds.
6. Pour in sour cream, pepper and salt. Bring to a boil over low heat and evenly add 3-4 tablespoons of hot water. The sauce should be a medium mixture.
7. When the sauce boils, place the squid in it for 3 minutes. When the squid in sour cream sauce with onions is ready, sprinkle with dill. Remove the dish from the stove and let sit for 15 minutes.
8. Add grated cheese before serving.

Squid with carrots

Try to add as little salt as possible when cooking. She makes the delicacy tough.

You will need:

• squid – 500 g;
• carrots – 300 g;
• onion – 200 g;
• sour cream – 50 gr;
• greens (dill, cilantro, parsley) - to taste;
• salt, pepper - to taste.

Manufacturing:

1. Defrost and clean the squids. Cut into medium sized pieces.
2. Chop the greens. Grate the carrots and cut the onion into half rings.
3. Fry the onions and carrots until golden brown and fully cooked.
4. Add the squid meat to the vegetable frying, add salt and pepper. Simmer the squid in sour cream sauce in a frying pan for no more than 3 minutes.
5. If the sour cream is thick, dilute it with warm water and pour over the squid. Bring to a boil and remove from heat. After 2 minutes, sprinkle with herbs.
6. The dish is ready.

Squid with sour cream and garlic

Try to peel the squid closely. Pull out the chitinous rod that resembles a plastic stick.

You will need:

• squid – 500 gr;
• sour cream – 300 gr;
• greens - to taste;
• garlic – 3-4 cloves;
• salt and pepper - to taste.

Manufacturing:

1. Clean the squid carcasses and boil them for 3 minutes. Cut into half rings and fry in a frying pan for about 10 minutes.
2. Fry the chopped herbs and garlic in a frying pan for 2 minutes.
3. Combine fried squid and greens, and add sour cream to them. Salt and pepper. Simmer for 4 minutes.
4. Squid in sour cream sauce with garlic can be decorated with sesame seeds and fresh herbs.

Squid with mushrooms

The dish can be served with either a side dish or a main dish.

You will need:

• clam – 500 gr;
• champignons – 400 gr;
• sour cream – 250 gr;
• onion – 1 pc.;
• butter - 50 g;
• salt, pepper, spices - to taste.

Manufacturing:

1. Peel the squid and fry in butter for 5 minutes.
2. Fry the champignons and onions separately. Combine mushrooms with onions and squid, keep on fire for 2-3 minutes.
3. Dilute sour cream with water and add to all ingredients. Pepper, salt and add spices to taste.

Squid in sour cream

How to stew squid in sour cream sauce so that they come out soft and practically melt in your mouth? The main condition is a small heat treatment, no more than 3-5 minutes!

How to defrost and clean squid

Before cooking squid, they must be thawed, cleaned of entrails and film. The fastest way to create this is if the carcasses (no need to defrost!) are scalded with boiling water or boiled in boiling water for 1 minute. After such a shock “bath”, the upper pinkish film is simply peeled off. All you have to do is remove the notochord - this is the name given to the transparent rod inside the squid carcass, and carefully wash the carcass.

If you purchased already cleaned squid, it is better to defrost it naturally, in other words, at room temperature. To speed up the process, immerse them in cool water for a while. But under no circumstances should it be hot, otherwise the seafood will not only defrost in it, but will also have time to cook!

Ingredients

• squid rings – 400 g or carcasses – 2 pcs.
• large onion – 1 pc.
• 20% sour cream – 150 g
• salt - to taste
• dark ground pepper - 1-2 chips.
• wheat flour – 1 tbsp. l.
• butter – 20 g
• vegetable oil – 2 tbsp. l.
• hard cheese – 30 g

Manufacturing

Thaw the squid rings, then wash them, making sure they are thoroughly cleaned and there is no film on them. If you use unpeeled carcasses, you do not need to defrost them. Place the squid in boiling, slightly salted water and cook for almost 1 minute until the top pinkish skin curls. Wash under running cool water, remove films and entrails. Cut the meat into small rings approximately 3-4 mm wide.

Peel a large onion (or a couple of medium-sized ones) and cut into half rings.

Melt a piece of butter in a frying pan and add a little vegetable oil so that it does not burn or smoke. Place the onion in a preheated frying pan and fry over medium heat, stirring frequently, until it becomes soft and has a pleasant golden color (but do not burn, otherwise the onion will taste bitter).

Add a spoonful of flour to the sauteed onion, stir thoroughly and fry for 10-20 seconds.

Then pour in sour cream, salt and pepper. Reduce heat and bring to a boil, stirring with a spatula. Add 2-3 tablespoons of hot water evenly, thus bringing the sauce to the desired thickness. It should not be very watery, because some of the liquid will still be released by the squid during stewing.

Add the squid and simmer for 3 minutes from the moment it boils, stirring occasionally.

Once the rings are ready, add chopped dill to the pan, stir and remove the pan from the stove. Cover tightly with a lid and let it sit for 10 minutes - during this period of time, the seafood will passively cook in the sour cream sauce, absorb it and reach condition.

Serve the dish immediately after preparation, hot, sprinkled with grated cheese. You can add toasted toast, or serve rice or pasta as a side dish. Bon appetit!

Recipe with sour cream and garlic

As in the previous recipe, squid is stewed in sour cream, but with the addition of garlic. The result is a special and very tasty seafood dish with the smell of garlic and dill.

• shellfish – 0.7-1 kg
• onions – 1 pc.
• sour cream – 200 g
• bay leaf – 1 pc.
• aromatic and dark ground pepper - 1 chip each.
• garlic - 2 teeth.
• salt - to taste
• dill - 1/3 bunch.
• refined oil – 2 tbsp. l.

1. Pour boiling water over the squids for 1 minute, remove entrails and films.
2. Immerse the cooked carcasses in lightly salted boiling water and cook for no more than 3 minutes. Drain the water and cut into rings.
3. Peel the onion and chop into half rings. Sauté in vegetable oil until it becomes soft.
4. Add the squid to the onion, add chopped garlic and dill, salt and pepper, add sour cream, add bay leaf. Stir and heat for almost 2-3 minutes.
5. Serve hot with your favorite side dish.

to contents ↑

Squid in sour cream with mushrooms

• squid fillet – 500 g
• champignons – 300 g
• onions – 2 pcs.
• wheat flour – 1 tbsp. l.
• sour cream – 400 g
• butter – 50 g
• vegetable oil – 50 g
• salt - to taste

1. Wash the mushrooms, trim the stems, and clean any stains with a knife or sponge. Cut into cubes as small as possible.
2. Chop the peeled onion - ideally in a blender or on a grater. Heat the oil mixture in a frying pan. First fry the onion until soft, then add the chopped champignons and continue cooking for about 10 minutes, stirring.
3. Next, add flour, stir and pour in sour cream, add a couple of pinches of salt. Simmer for 7-10 minutes over low heat.
4. Cut the cleaned squid fillet into rings 3-4 mm wide. Add seafood to the pan, simmer for another 5 minutes (without a lid), stirring constantly.

Squid in sour cream sauce

An exciting dish for those who love seafood. Sour cream sauce combined with squid is a real harmonious ensemble!

Manufacturing Description:

Ingredients:

• Clam – 4 pieces
• Sour cream – 200 G
• Flour - 1 tbsp. spoon
• Butter - 2 tbsp. spoons
• Salt and pepper - To taste

Number of servings: 6

How to cook “Squid in sour cream sauce”

Rate the recipe for Squid in sour cream sauce:

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it turned out great. thanks for the recipe! The squids are tender and tasty.

Absurd! Cook for 3 minutes + fry for 5 minutes + “SEVERAL” minutes in a saucepan. This is 10 minutes of heat treatment - any colmar will become rubber

Class! I really think it's for lazy people!

where to put the flour?

You need to roll the squid in flour before hot.

Squid in sour cream sauce

Delicious, plain and simple.

Ingredients for “Squid in sour cream sauce”:

• Clam (raw) – 500 g
• Onion - 1 pc.
• Sour cream – 150 g
• Wheat flour / Flour - 2 tbsp. l.
• Salt
• Dark pepper (ground, to taste)
• Greenery
• Vegetable oil

Nutritional and energy value:

Recipe for “Squid in sour cream sauce”:

Wash the squid, remove the entrails, remove the film and remove the cartilaginous plate, if any; at the moment, already cleaned squid are most often sold in stores.

Cut the onion into rings or half rings.
Cut the squid fillet into rings.

Fry the onion in vegetable oil, add 1-2 tablespoons of flour, add sour cream, salt, mix well, add squid and simmer from the moment of boiling for 3-5 minutes.

Add finely chopped greens, garnish and serve.

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