John Myers
Ingredients for 4 servings:
- 500 g minced meat, seasoned
- 2 tbsp oil
- 1 cucumber(s)
- 300 ml vegetable stock
- 125 g crème fraîche or sour cream
- salt and pepper
- 1 tsp vinegar (white wine vinegar)
- possibly sugar
- 1 tbsp sauce thickener, lighter or
- Flour or
- cornstarch
- Dill, fresh
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
With moistened hands, form the minced meat into small balls and fry them in hot oil in a pan for 6-8 minutes until golden brown on all sides. Roughly peel the cucumber, halve it lengthwise, and scrape out the seeds with a teaspoon. Cut the cucumber halves into fine half-moons. Bring the stock to a boil and simmer the cucumber half-moons in it for 2-3 minutes. Stir in the minced meat balls and the crème fraîche or sour cream, bring back to a boil, and season with salt, pepper, and vinegar. Add a small pinch of sugar, if desired. Bring back to a boil and thicken with a sauce thickener (I personally don’t use a sauce thickener; I thicken with a little flour or starch). Finely chop the dill and stir in. Serve with mashed potatoes or long-grain rice.
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