German cuisine · Vegetable Dishes

Braised Cucumbers in Dill Cream

Braised cucumber pieces in a dill cream sauce – an East German summer classic.

Ingredients · for 4 servings

• 3 braising cucumbers (or large salad cucumbers)
• 1 onion
• 30 g butter
• 20 g flour
• 300 ml vegetable stock
• 150 g sour cream
• 1 bunch dill
• 1 tsp sugar
• Salt
• Pepper

Instructions

1. Peel the cucumbers, halve lengthwise, scoop out the seeds and cut into pieces.
2. Sweat the onion in butter until translucent, stir in the flour and cook to a pale roux.
3. Deglaze with the stock and stir until smooth.
4. Add the cucumber pieces and braise for 15 minutes until glossy.
5. Stir in the sour cream and plenty of dill, then season with sugar, salt and pepper.