Ingredients:

• 1 kg of meaty cucumbers
• 1/4 litres of bouillon
• 1 teaspoon of potato flour
• 40 g of bacon
• 1 teaspoon of sugar
• 1 onion
• 1 soup spoon of flour
• Pepper, salt, vinegar
• if u like tomatoes

Peeling, stoning and dividing into pieces two as broad as a finger as long as a finger the cucumbers. Salt, sprinkle with vinegar and let go about 30 minutes.

Cooking cut tomatoes through well. Then the cucumbers with their juice, the bouillon and the onion there and have cooked through. Brown bacon, cracklings remove.

Browning sugar and flour, filling the cucumber broth up and well boilt with in the grease. Seasoning piquantly and thickening with potato flour if necessary.

Scattering bacon scracklings on the top.

To be served with potatoes.

Some recipts and a description how the cucumber came to the Spreewald are shown in the small book "Spreewälder Gurkenbüchlein" to this?

books about Spreewald in the Shop
(German Edition)