Spreewald braising cucumbers
Ingredients: - 1 kilogram of meaty cucumbers
- 1/4 liters of bouillon
- 1 teaspoon of potato flour
- 40 gram of bacon
- 1 teaspoon of sugar
- 1 onion
- 1 soup spoon of flour
- Pepper, salt, vinegar
- Tomatoe, if you like
Preparation
Peel, stone and divide the cucumbers into pieces. (two times broad as a finger and as long as a finger). Salt, sprinkle it with vinegar and let it rest for about 30 minutes.
Cook cut tomatoes. Then add the cucumbers with its juice, the bouillon and the onion and boil through. Brown the Bacon and emove cracklings.
Brown sugar and flour, fill the cucumber broth up and boil it well with the grease. Season piquantly and thicken with potato flour if necessary.
Scatter bacon scracklings on the top.
Served with potatoes.
Cook cut tomatoes. Then add the cucumbers with its juice, the bouillon and the onion and boil through. Brown the Bacon and emove cracklings.
Brown sugar and flour, fill the cucumber broth up and boil it well with the grease. Season piquantly and thicken with potato flour if necessary.
Scatter bacon scracklings on the top.
Served with potatoes.
Book recommendation
Some recipes and a description how the cucumber came to the Spreewald are shown in the small book "Spreewälder Gurkenbüchlein". books about Spreewald in the Shop
(German Edition)
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