Cucumber spaetzle

Ingredients for 4 servings:

• 300 g flour
• 3 eggs
• 1 tbsp butter
• ½ tsp salt
• ⅛ liter of water
• 1 onion(s), diced
• some butter
• 1 cucumber(s), sliced
• 1 tbsp flour
• 1 cup water
• salt and pepper
• Dill, fresh
• 1 tbsp herb vinegar
• 2 tbsp sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Sauté the onion in butter until translucent. Add the finely sliced ​​cucumber and sauté briefly. Sprinkle with flour, stir well, and deglaze with water. Season with salt and pepper. Simmer over low heat for about 10 minutes. In the meantime, cook the spaetzle. Stir together the flour, eggs, butter, salt, and water to form a spaetzle dough. Bring water to a boil in a large pot. Press the spaetzle dough into the press/plane (traditionally, they are made on a spaetzle board). As soon as the spaetzle float to the top, remove them with a slotted spoon. Briefly dip them in hot water again, and then drain well and place them in a bowl. Finally, add the herb vinegar, sour cream, and dill to the sauce. Pour the sauce over the hot spaetzle. Tip: You can also use zucchini instead of the cucumbers!