Summary

Ingredients

• 750 g stewed cucumber (s)
• 1 teaspoon salt
• 0.5 tablespoon ½ lemon juice
• 1 teaspoon stock, grained
• 1 cup yogurt, (3.5%)
• 45 g butter
• 1 teaspoon sugar
• 2 bunch dill
• 1 teaspoon cornstarch

Print Recipe Pin Recipe

Instructions

1. Peel and halve the cucumbers; use a large spoon to scrape out the seeds
2. and rinse the halves in cold water. Cut the cucumber halves into thick, bite-sized pieces and sauté them with the salt, lemon juice, the stock, the yoghurt, the sugar and 20g butter in a steel saucepan with the lid on for 10 minutes. Roughly cut the dill leaves and mix in.
3. Knead the starch with the rest of the butter to make a paste; stir the paste with a fork into the steaming liquid, which should now thicken immediately.
4. Stir the entire contents of the pot. Season the vegetables with salt and sugar,
5. so that it tastes sour and sweet, and bring it hot on the table.
6. Serve with potatoes and meatballs (meatballs) or delicious schnitzel also goes well with it.