Home > Worldwide Recipes > Germany > Vegetable and Side Dishes > Schmorgurken Mit Saurem Rahm Und Dill
( Stewed Cucumbers With Sour Cream And Dill )
Schmorgurken Mit Saurem Rahm Und Dill
( Stewed Cucumbers With Sour Cream And Dill )
Ingredients
6 medium-sized firm, fresh cucumbers (about 3 lb)
1½ teaspoons salt
1 oz butter
2 oz finely chopped onions
1½ tablespoons flour
¾ pint milk
1½ tablespoons sour cream
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh dill, or substitute 1 scant teaspoon dried dill weed
Details
Serves: 6
Method
Peel the cucumbers with a small, sharp knife, and cut them in half lengthways. Seed them by running the tip of a small spoon down them, from end to end. Cut the cucumber halves crosswise into 1 inch pieces and place them in a large bowl. Sprinkle them with salt, tossing them about with a spoon to spread it evenly. Let the cucumbers stand at room temperature for 30 minutes, then drain off all the liquid and pat dry with kitchen paper. Melt the butter over a moderate heat in a large, heavy pan. When the foam subsides, add the onions and cook, stirring frequently, for about 8 to 10 minutes, until they brown lightly. Add the flour and cook, stirring constantly, until the flour turns a golden brown. Watch for any sign of burning and regulate the heat accordingly. Pour in the milk and, stirring constantly, bring to the boil. Reduce the heat to low and simmer for 1 or 2 minutes, until the mixture thickens slightly. Add the cucumbers and simmer, uncovered, for 15 minutes. When the cucumbers are tender, add the sour cream, parsley and dill. Taste for seasoning. Serve in a heated bowl.
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