Summary

Ingredients

• 700 g cucumber (s)
• 1 large onion (s), red
• 3 tablespoon cream cheese, reduced fat, approx. % fat
• 50 ml water
• 1 tablespoon rapeseed oil
• 1 teaspoon salt
• 1 teaspoon vegetable stock, instant
• 0.5 teaspoon ½ pepper
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon dill, dried or fresh
• 1 tablespoon mustard, medium hot

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Instructions

1. Peel and halve the cucumbers and scrape out the stones with a spoon. Test the ends of the cucumber for bitterness. Then cut into strips approx. 3 mm wide. Peel the red onion and cut into fine cubes.
2. Heat the rapeseed oil in a coated pan. First add the onion pieces and fry for about 3 minutes. Then add the cucumbers and the water and cover. Let simmer for about 5 minutes.
3. In the meantime, check whether there is any liquid left in the pan. The cucumbers shouldn`t take on any color, they should turn glassy.
4. Add 3 tablespoons of cream cheese and mustard and stir well. Then season with salt, vegetable stock, pepper, dill and paprika powder. I usually take a little more mustard, please approach carefully.
5. The stewed cucumbers go well with fish fillets and potatoes.