Summary

Ingredients

• 800 g potato (s)
• 1 onion (s)
• 1 cucumber (s)
• 30 g mararine
• 300 ml vegetable stock
• 2 tablespoon, leveled cornstarch
• 3 tablespoon vinegar
• 200 g cream
• 3 teaspoons mustard, medium hot
• 1 bunch dill
• salt and pepper

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Instructions

1. Wash the potatoes and cook in salted water for about 25 minutes. Drain and let cool. Peel the onion and chop finely. Wash the cucumber, peel it if necessary, quarter it lengthways and cut the quarters into 1 cm thick pieces.
2. Melt the butter in a large pan. Sauté the onions for a few minutes until golden, add the cucumber and sweat for about 5 minutes. Season well and deglaze with vegetable stock. Stir starch with 3 tablespoons of cold water and mix in. Add the vinegar and cream and bring to the boil. Stir in the mustard.
3. Peel and quarter or eighth of the potatoes and fold into the ragout. Heat everything but don`t let it boil anymore. Finely chop the dill and stir in. Season to taste with salt, pepper and vinegar.
4. Fried eggs go well with it.