Cucumber and dill pan

Ingredients for 4 servings:

• 4 large cucumbers or 8 garden cucumbers
• 2 spring onions
• 1 tbsp butter
• 8 slice(s) cooked ham, lean
• 100 g sour cream
• ¼ liter vegetable broth
• 2 bunch dill, large
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel the cucumbers, halve them lengthwise, and remove the seeds. If using small garden cucumbers, peel them as well, only scraping out the seeds if necessary. Cut into 1 cm thick pieces. Slice the spring onions, including the green parts, into thin rings. Dice the ham slices. Finely chop the dill. Melt the butter in a large pan (or shallow roasting pan). Briefly sauté the onions and ham, stir in the cucumber pieces, and deglaze with the vegetable stock. Season generously with pepper, but only add more salt if desired. Simmer for about 5 minutes, remove from the heat, stir in the sour cream, and sprinkle with the finely chopped dill. Serve with steamed potatoes. A lovely summer dish.