Cucumber – Dutch Oven

by Editorial Staff

Summary

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

Ingredients

  • 4 cucumber (s) (stewed cucumbers), or cucumber
  • 4 slices ham, cooked
  • 4 onion (s)
  • 4 tablespoon butter, or margarine
  • liter ⅛ meat broth
  • 8 tablespoon heavy cream
  • 4 egg (s), hard-boiled
  • 4 tablespoon dill, chopped
  • 2 tablespoon lemon juice
  • sugar
  • salt and pepper
  • garlic
  • 4 potato (s)
Cucumber – Dutch Oven
Cucumber – Dutch Oven

Instructions

  1. Peel the cucumber and cut in half lengthways. Scrape out the seeds and cut the halves into slices. Peel and dice the potatoes. Peel and roughly chop onions and garlic. Cut ham into strips. Chop eggs.
  2. Melt the butter, sauté the onions and garlic until translucent. Add the ham strips and fry briefly. Mix in the cucumber and potatoes, then add the meat stock and cream.
  3. Season the casserole and let it simmer covered over low heat for about 8 minutes. Season the casserole again with sugar, salt and pepper, sprinkle with the chopped eggs and dill and serve immediately.

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