Stewed Cucumbers with Sour Cream and Dill

This recipe one our cucumber in sour-cream-and-dill sauce taste test! The recipe is an adaptation from Time Life Foods of the World: The Cooking of Germany.

To serve 6

3 lbs cucumbers
2 tsp salt
2 tbsp butter
1/2 cup finely diced onions
2 tbsp flour
2 cups milk
2 tbsp sour cream
1 tbsp finely chopped parsley
1 tbsp finely chopped fresh dill

 

Peel the cucumbers, slice them in half lengthwise and run the tip of a spoon along the inside to scrape out the seeds. Chop the halves into 1″ pieces and place them in a bowl. Sprinkle with the salt and toss. Let the cucumbers sit for 30 minutes at room temperature. Drain off all the liquid and pat the pieces dry with a towel.

In a 10″ skillet, melt the butter over moderate heat and add the onions. Cook, stirring frequently, for about 10 minutes until they are soft and colored slightly. Then add the flour and cook for an additional minute or two until the flour is golden brown. Pour in the milk and stirring constantly, bring to a boil. Reduce the heat to low and simmer for 1 or 2 minutes until the sauce thickens slightly. Add the cucumbers and simmer, uncovered for 15 minutes. Add the sour cream, parsley and dill and enjoy!


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