Cucumber stew with mushrooms

Ingredients for 4 servings:

• 500 g potatoes
• 2 cucumbers (approx. 1000g)
• 2 onions
• 1 gr. can/n mushrooms, mixed
• 1 small can of tomatoes, peeled
• 1 tbsp margarine or clarified butter
• ⅛ liter meat broth or vegetable broth (instant)
• 1 pinch(s) of sugar
• 1 bunch parsley (or 3 – 4 tsp frozen)
• ½ bunch dill (or 2 tsp frozen)
• salt and pepper
• Bratwurst, fresh coarse

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and dice the potatoes. Peel the cucumbers and cut into thick slices. Peel and chop the onions. Drain the mixed mushrooms. Squeeze out about 1/2 of the juice from the peeled tomatoes and roughly chop the tomatoes. Heat the margarine or clarified butter and sauté the onions until translucent. Add the diced potatoes and pour over the broth. From the boil, cook for about 10 minutes over medium heat. Then add the cucumbers and mushrooms. Cook for another 10 minutes. Then add the tomatoes, herbs, and sugar. Season with salt and pepper. If desired, press the sausage filling into the stew in small portions and let it simmer for about 5 minutes. Tastes delicious with or without the sausage dumplings. Serve wholemeal or mixed-grain bread as a side dish, if necessary.