Summary

Ingredients

• 1 clove garlic
• 1 onion (s)
• 350 g sausae, raw
• 800 g stewed cucumber (s) or cucumber
• 2 tablespoons oil
• salt and pepper
• 375 ml meat stock
• 1 teaspoon cornstarch
• 150 g sour cream
• 0.5 ½ bunch dill

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Instructions

1. Finely dice the garlic and onions. Press the sausage sausage meat out of the skin as dumplings. Peel the cucumber and cut in half lengthways. Scrape out the seeds with a teaspoon. Cut the cucumber into fine pieces.
2. Heat the oil in a pan, sauté the garlic and onion in it. Add the dumplings. Fry until golden brown while turning, remove. Braise the cucumbers vigorously in the roasting fat for about 10 minutes and season with salt and pepper. Deglaze with the broth.
3. Cover and simmer over medium heat for about 10 minutes. Stir the cornstarch in the sour cream and use it to thicken the sauce. Add the dumplings, bring to the boil and season again to taste. Finely chop the dill and sprinkle over it.