in Eastern Europe, Hungary

Hungarian cucumber vegetables

updated

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Ingredients for 4 servings:

  • 2 cucumbers
  • 1 onion(s)
  • 1 garlic
  • 2 cans of tomatoes, peeled
  • 6 potatoes
  • Broth, granulated
  • salt and pepper
  • Paprika powder, sweet
  • Caraway powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Peel the cucumbers, slice them lengthwise, and remove the seeds. Peel the potatoes and onions and slice them into pieces. Sauté the onion and crushed garlic in hot oil. Add the potatoes and deglaze with a little instant broth. Chop the canned tomatoes and add them with the tomato sauce from the can. Season with salt, pepper, plenty of caraway seeds, and sweet paprika. It can be spicy, too. After about 30 minutes, add the cucumbers. Simmer everything until the cucumbers are nice and soft. A delicious stew for the colder months. Sour cream also goes very well with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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