East Berlin Stewed Cucumbers
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g stewed cucumber (s) or thick arden cucumber
- 4 medium onion (s)
- 75 g bacon, streaky
- 4 tomato (s)
- 1 tablespoon ketchup
- salt and pepper
- 0.5 teaspoon ½ sugar
- 1 tablespoon margarine
- 100 ml water
- 1 teaspoon cornstarch
- 1 bunch parsley, chopped
Print Recipe
Pin Recipe Instructions
- Peel the cucumber, cut in half and scrape out the seeds with a spoon. Cut the cucumber into thick slices.
- Dice the bacon, peel and halve the onions and cut into thin slices.
- Melt the margarine in a saucepan, leave out the bacon in it and then sweat the onions until translucent. Put the cucumber pieces with the sugar in the saucepan, stir and sweat everything for about 5 minutes over no heat, do not forget to stir. Add the sliced tomatoes and the ketchup. Season with 1 teaspoon salt and pepper. Pour up the water. Put the lid on and stew for 15 minutes. If the cucumbers are still too firm, continue to simmer for a few minutes, possibly adding a little water. Finally, bind the braised stock with cornstarch and then season to taste. Add the chopped parsley to the vegetables.
- Pan-fried meat or bratwurst and boiled potatoes go well with the stewed cucumbers.
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