Schmorgurken ( Braised Cucumbers)

Growing up we had a green house at home to grow tomatoes and cucumbers. During high season we had a lot of cucumbers. Of course a lot of them got canned. Many ended up in salads and then for lunch we braised them. This is a nice vegetarian version.
If the cucumbers have a lot of seeds, you may want to remove them. Mine were seedless... or what the industry calls seedless...lol... 
Here we go: 

Peel the cucumber and cut them into 4 pieces. This is just to make the cucumber easier to handle. Then cut the 2 pieces along the long side and cut it into small pieces about 5mm wide.

2025-07-27

We also need 
  • 1/2 of a medium onion (chopped)
  • olive oil ( it depends on how much cucumber you used. For me I used about 5-6 tbsp. ok, I didn't measure).
  • 2 heaping spoons of creme fraiche or sour cream
  • fresh chopped dill (frozen dill can be used as well)
  • salt and pepper to taste
In a pan heat the olive oil add the onions and let them get translucent. Then add the cucumber pieces, salt and pepper to taste. Turn the heat down to between low and medium, cover and let it cook. Check that nothing starts burning. I check about every 5 minutes and stir at the same time. Once the onions start to get color, add the creme fraiche (sour cream) and the dill and let it heat up. The sour creme will curdle. For me that is ok.
I like it with rice better than with potatoes.
2025-07-27-01

-Mahlzeit-








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