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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
½ 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
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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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.
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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.
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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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