Braised cucumber ragout

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash and peel the cucumber and cut it in half lengthwise. Remove the seeds with a teaspoon. Cut the fruit flesh into bite-sized pieces. Peel, wash and cut the potatoes into pieces.

2. 2

   Clean and wash the spring onions. Cut the green of one spring onion into fine rings, remaining spring onions diagonally into pieces of approx. 2 cm length. Knead minced meat with leek onion green, egg yolk, salt, pepper and mustard.

3. 3

   Form small dumplings with moistened hands. Wash the dill, dab dry and cut finely. Heat the oil in a pan. Brown the meatballs all around and take them out. Brown the cucumber and potatoes in the frying fat.

4. 4

   Deglaze with broth and stew covered for about 15 minutes. Add spring onions and dumplings and cook for another 5 minutes. Mix sour cream and cornstarch. Add to the ragout and bring to the boil briefly. Add dill.

5. 5

   Season to taste with salt and pepper. Serve in a preheated bowl.