Braised cucumber pot
easy
60 mins
60 mins
Ingredients
- 500 g Potatoes
- 7-10 Tbsp Salt
- 500 g Kassel
- 1 Onion
- 2 Cloves
- 1 Bay leaf
- 1-2 TEASPOONS Mustard seeds
- 500 g Gherkins
- 40 g Butter or margarine
- 150 g Tomatoes
- 2 TABLESPOONS Flour
- 100 g Whipped cream
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 collar Dill
Directions
- 1
Wash, peel and chop the potatoes. Cook in salted water for about 15 minutes. In the meantime dice the cured pork. Lard onion with cloves and bay leaf. Bring 1/2 litre of water to the boil, add the smoked pork loin, onion and mustard seeds and cook for about 15 minutes.
- 2
Then pour off, catching the stock. Peel the cucumbers, cut them in half lengthwise and remove the seeds with a spoon. Cut the flesh into pieces. Fry the cucumber pieces briefly in hot fat, cover and let them stew for about 10 minutes.
- 3
In the meantime wash the tomatoes and cut out the stalk. Cut the tomatoes into slices. Dust cucumbers with flour and deglaze with cream and the smoked pork stock while stirring constantly. Add tomatoes, potato and meat pieces.
- 4
Season with salt, pepper and a little nutmeg. Bring everything to the boil once. Season to taste again. Wash the dill, dab dry, cut into small rolls and sprinkle over the stew.
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