braised cucumbers

Ingredients for 4 servings:

• 1 kg of stewed cucumber(s), the large, thick, plump garden cucumbers
• 1 large onion(s)
• salt and pepper
• 500 g rice
• 1 cup of cream
• 1 cup ketchup or tomato puree, sweetly seasoned
• Herbs, chopped (parsley, chives, chervil)
• 3 tbsp fat for frying
• 2 cups water

Instructions

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

so delicious in summer

First, cook the rice in salted water until al dente. Then peel the pickled cucumbers and remove the seeds. Pickled cucumbers are larger and can weigh up to 1.5 kg each! Then cut into wedges or smaller depending on their size (goulash size). Dice the onion. Heat the frying fat, add the cucumbers and onions to the pan and season with salt and pepper. Once both are browned, pour in 2 cups of water and simmer the cucumbers in it. The cucumbers should be translucent but not fall apart. Add more water if necessary if it has evaporated before they are cooked! This can vary depending on the liquid in the cucumbers. Once the cucumbers are cooked, add the ketchup and cream, heat through and season with herbs. Season to taste! Serve the rice and cucumbers together and garnish with parsley. Tastes great in summer because it is refreshingly light. My tip: You can also prepare it with minced meat and/or bacon/ham. Season the minced meat and fry it until crumbly, then proceed as described here. Some people like to add chopped tomatoes or bell peppers to the cucumbers. It’s very versatile and can be enhanced with other ingredients, such as chili peppers, corn, zucchini, etc.