Silesian cucumber pot

Ingredients for 4 servings:

• 2 large snake cucumbers
• 3 large bell peppers, colored
• 1 large can of peeled tomatoes or 5-6 large, fresh, skinned tomatoes
• 1 small can of tomatoes, pureed
• 1 vegetable onion(s)
• 1 tbsp olive oil
• 600 g minced meat
• 1 tsp, heaped mustard
• 1 m.-sized egg(s)
• salt and pepper
• 1 tsp clarified butter
• Sugar
• Paprika powder
• 1 bunch of dill

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Stew of snake cucumbers, peppers, tomatoes and minced meat

Peel the cucumbers, halve lengthwise, remove the seeds, and cut into 1 cm half-moons. Wash the bell peppers, remove the seeds, and cut into bite-sized cubes. Finely chop the onion. Heat the olive oil in a large pot and sauté the onions until translucent. Add the cucumbers and bell peppers and sauté over low heat with a pinch of salt for about 10-15 minutes. Add the diced tomatoes, stemmed, and mixed well, and simmer for about 10 minutes. Mix the minced meat, egg, salt, pepper, paprika, and mustard well. Form into small or large balls, depending on your preference. Fry them in a pan in hot clarified butter. They don’t need to be cooked through; this is just for the roasted flavors. Meanwhile, a vegetable broth should have formed in the pot and cover about 2/3 of the vegetables. Add more passata if desired. Add the meatballs to the vegetables in the pot, stir gently, and simmer gently for 10 minutes. Season with salt, freshly ground pepper, and about 1-2 tablespoons of sugar. Before serving, stir in the finely chopped dill and do not boil. This tasty, child-friendly cucumber stew can be served on a plate with rice and sprinkled with fresh dill.