Traditional German Braised Cucumber (Schmorgurken)
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Prep Time
10 mins
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Cook Time
20 mins
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Course
Side Dish
Traditional German Braised Cucumber (Schmorgurken)
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 500 g gherkin Schmorgurken, Landgurken
- 1 onion
- 1 tbsp butter
- 100 ml vegetable broth
- 1/2 mustard German style
- 100 g crème fraîche 18% of fat or more
- salt
- sugar
- black pepper
- 20 g dill
Instructions
Prepare the Vegetables
- Chop the onions into small cubes.
- Cut off the ends of the cucumber and peel it with a vegetable peeler.
- Cut the cucumber lengthwise and remove the seeds. Cross-cut half moons, 1cm thick.
Cook Schmorgurken
- Melt the butter in a large, non-stick frying pan.
- Add onions until translucent.
- Add the cucumber and fry for another 3-4 minutes.
- Add vegetable broth, boil, and simmer for 5 more minutes.
- Add mustard and creme fraiche. Season with salt, sugar and pepper and bring it to a boil.
- Remove from the stove, garnish with dill.
Notes
- I love serving braised cucumber with boiled potatoes as a vegetarian meal.
- I love serving braised cucumber with boiled potatoes as a vegetarian meal.
- If you want to serve it with meat, you can add bacon cubes and minced meat to the sauce directly or serve the braised cucumber as a side with fluffy German Frikadellen (meatballs) or Schnitzel.
- If you want to serve it with meat, you can add bacon cubes and minced meat to the sauce directly or serve the braised cucumber as a side with
- fluffy German Frikadellen (meatballs)
- or Schnitzel.
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