Cucumber Spaetzle

by Editorial Staff

Summary

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

Ingredients

  • 300 grams flour
  • 3 egg (s)
  • 1 tablespoon butter
  • 0.5 teaspoon ½ salt
  • liters ⅛ water
  • 1 onion (s), diced
  • Butter, something
  • 1 cucumber (s), grated
  • 1 tablespoon flour
  • 1 cup water
  • salt
  • pepper
  • Dill, fresh
  • 1 tablespoon vinegar (herb vinegar)
  • 2 tablespoon sour cream
Cucumber Spaetzle
Cucumber Spaetzle
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Instructions

  1. Steam the onion in butter until translucent. Add the finely sliced cucumber slices and sauté briefly. Dust the flour over it, stir well and deglaze with water. Season with salt and pepper. On low heat for about 10 minutes. Simmer.
  2. In the meantime, cook the spaetzle. Mix the flour, eggs, butter, salt and water into a spaetzle dough. Bring water to a boil in a large saucepan. Press the spaetzle dough into the press / slicer (of course, they are traditionally made on the spaetzle board). As soon as they swim up, remove the spaetzle with the skimmer. Briefly pull through hot water again and drain well into a bowl.
  3. Finally add the herb vinegar, sour cream and dill to the sauce. Pour the sauce over the hot spaetzle.
  4. Tip: you can also use zucchini instead of the cucumber!

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