Cucumber – Dill – Pan

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 large cucumber (s) or 8 garden cucumbers
  • 2 spring onion (s)
  • 1 tablespoon butter
  • 8 slices ham, licensed lean
  • 100 g sour cream
  • 0.25 liter ¼ vegetable stock
  • 2 bunches dill, large
  • salt and pepper
Cucumber – Dill – Pan
Cucumber – Dill – Pan

Instructions

  1. Peel the cucumber, cut in half lengthways and remove the seeds. If you use small garden cucumbers, please peel them as well, only scrape out the seeds if necessary. Cut into 1 cm thick pieces.
  2. Cut the spring onions, including the greens, into thin rings. Dice the ham slices. Weigh the dill finely.
  3. Melt the butter in a large pan (or flat saucepan). Briefly steam the onions and ham, fold in the cucumber pieces and deglaze with the vegetable stock. Pepper a lot, but add salt only if necessary. Simmer for about 5 minutes, remove from the heat, stir in the sour cream and sprinkle with the finely chopped dill.
  4. Steamed potatoes go well with it. A nice summer meal.

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