Creamy cucumber vegetables with dill and parsley

Ingredients for 2 servings:

• 1 large cucumber(s)
• 2 onions
• 150 g sour cream
• 1 tbsp dill, frozen
• 1 tbsp parsley, frozen
• 1 lemon(s), juice
• 2 tbsp oil
• 30 g butter
• 125 ml vegetable stock
• 1 tbsp, leveled cornstarch
• 1 pinch(s) of sugar
• Salt and pepper, black from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

This is how vegetarian food becomes fun!

Peel the cucumber, halve it lengthwise, and scrape out the seeds with a spoon. Cut the flesh into approximately 2 cm wide pieces. Peel the onions and finely dice them. Bring the vegetable stock to a boil. Heat the butter and oil and cook the onions until translucent. Add the cucumber pieces and fry for 5 minutes, stirring. Season with salt, pepper, sugar, and lemon juice. Pour in the hot vegetable stock and simmer gently for a few minutes, until the cucumbers are cooked but still have a bit of bite. Mix the cornstarch with the sour cream and stir into the boiling cucumber mixture. Bring to a boil, then remove from the heat. Stir in the dill and parsley and season the vegetables with salt, pepper, sugar, and lemon juice. Enjoy as a vegetarian dish with boiled potatoes or mashed potatoes, or as a side dish to pan-fried dishes.