Cucumber pot

Name: Cucumber pot
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Potatoes; 7-10 Tbsp Salt; 1 big red pepper; 250 g detached pork chop; 2 Cucumbers (approx. 375 g each); 2 Onions; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1/8 l White wine; 250 g Whipped cream; 1 collar Dill and chives; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Dill flowers

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Potatoes
7-10 Tbsp Salt
1 big red pepper
250 g detached pork chop
2 Cucumbers (approx. 375 g each)
2 Onions
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1/8 l White wine
250 g Whipped cream
1 collar Dill and chives
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Sweet peppers
7-10 Tbsp Dill flowers

Directions

1
Peel, wash and halve the potatoes. Cook in boiling salted water for about 15 minutes. In the meantime clean, wash and cut the peppers into pieces. Wash the cured pork loin, dab dry and dice. Peel cucumbers, cut them lengthwise into halves, remove seeds and cut into pieces.
2
Peel and chop onions. Heat oil. Fry onions, cured pork, cucumber and bell peppers for about 5 minutes, turning them over. Season with salt and pepper. Drain and add potatoes. Deglaze with 1/4 litre water, white wine and cream. Let simmer again for about 5 minutes. Wash the herbs and, except for some dill for cooking, chop and stir in. Add sauce thickener, bring to the boil again and season to taste.
3
Drain and add potatoes. Deglaze with 1/4 litre water, white wine and cream. Let simmer again for about 5 minutes. Wash the herbs and, except for some dill for cooking, chop and stir in. Add sauce thickener, bring to the boil again and season to taste. Sprinkle with paprika and serve garnished with dill and dill flowers
4
Kitchen knife: Felix