Matie's housewife species

Name: Matie's housewife species
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Schmand; 200 g ripened cream; 2 TABLESPOONS White wine vinegar; 1 collar Dill; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Onions; 4 Gherkins; 1 big apple; 8 ready-to-cook matje fillets (à approx. 60 g); 1 kg new potatoes

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Schmand
200 g ripened cream
2 TABLESPOONS White wine vinegar
1 collar Dill
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Onions
4 Gherkins
1 big apple
8 ready-to-cook matje fillets (à approx. 60 g)
1 kg new potatoes

Directions

1
Wash the potatoes and cook in boiling salted water for about 20 minutes. Mix sour cream, sour cream and vinegar. Wash dill, dab dry. Pluck off flags and chop finely, except for something to garnish. Stir the chopped dill into the sour cream sauce, except for a little bit for sprinkling. Season to taste with salt, pepper and sugar
2
Peel onions and cut them into fine rings, put something aside for garnishing. Cut the cucumbers into slices. Wash the apple, cut into eighths, remove seeds and cut into slices. Rinse maties and pat dry. Cut the maties into pieces of about 2 cm width. Mix everything into the sour cream sauce
3
Drain the potatoes, rinse with cold water and peel. Serve the maties with potatoes. Garnish with onions and dill