All Easy Recipes. Cook all that you can cook. Stewed Cucumbers With Sour Cream And Dill
(Schmorgurken mit saurem Rahm und Dill)
What You Need:            (To serve 6)
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  • 6 medium-sized firm, fresh cucumbers (about 3 pounds)
  • 2 teaspoons salt
  • 2 tablespoons butter
  • cup finely chopped onions
  • 2 tablespoons flour
  • 2 cups milk
  • 2 tablespoons sour cream
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh dill, or substitute 1 teaspoon dried dill weed

  • How To Cook:
    1. With a small, sharp knife, peel the cucumbers and cut them in half lengthwise. 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.

    2. 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 them dry with paper towels.

    3. In a heavy 10- to 12-inch skillet, melt the butter over moderate heat. When the foam subsides, add the onions and cook, stirring frequently, for 8 to 10 minutes, or until they color lightly. Add the flour and cook, stirring constantly, until the flour turns a golden brown.

    4. Watch for any sign of burning and regulate the heat accordingly. Pour in the milk and, stirring constantly, bring to a boil. Reduce the heat to low and simmer for 1or 2 minutes, until the mixture thickens slightly.

    5. Add the cucumbers and simmer, uncovered, for 15 minutes. When the cucumbers are tender but not pulpy, add the sour cream, parsley and dill. Taste for seasoning. Serve in a heated bowl.

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