Wash the cucumber, peel it if necessary and slice it into a bowl. Add the vinegar and season with a little salt and let stand for about 15 minutes until the whole thing has absorbed some liquid. Then stir in 2 tablespoons of water and the sour cream until frothy. Season with pepper and, if necessary, add salt and vinegar. Stir in finely chopped chives or chopped dill.
The salad tastes good with a main course, as a side dish for grilling as well as with one of my favorite dishes: dumplings - either freshly cooked or sliced cold and fried in the pan.
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