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These creamy braised cucumbers combine the mild sweetness of steamed cucumbers with the aromatic freshness of dill and the savory note of whole grain mustard. The velvety sauce coats each piece of cucumber and creates a full-bodied side dish that evokes memories of traditional family meals.
In my kitchen, this dish is especially popular in midsummer when cucumbers are harvested in abundance.
Carefully Selected Ingredients
- Cucumbers for braising: Young and firm for best texture
- Dill: Fresh for intense aroma
- Sour cream: Full-bodied and creamy
- Whole grain mustard: Provides flavor and texture
- Clarified butter: For nutty aroma
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Detailed Preparation
- Cucumber Preparation:
- Peel generously
- Remove seeds carefully
- Cut evenly
- Reduce bitter compounds
- Flavor Base:
- Sauté onions until translucent
- Melt clarified butter completely
- Develop flavors
- Sauté cucumbers
- Cooking Process:
- Add broth
- Simmer gently
- Check doneness
- Keep firm to the bite
- Sauce Refinement:
- Stir in sour cream
- Fold in mustard
- Add fresh dill
- Season to taste
In my family, these braised cucumbers are particularly popular with fried potatoes. The creamy sauce harmonizes perfectly with the crispy potatoes.
Perfect Accompaniments
Serve the braised cucumbers with boiled potatoes or fried potatoes. A juicy pork roast harmonizes excellently with the vegetables. For a vegetarian meal, fried halloumi or tofu are suitable. Fresh bread perfectly absorbs the creamy sauce.
Creative Variations
The basic version can be wonderfully adapted. Sour cream instead of crème fraîche makes the sauce lighter. New potatoes or carrots complement the vegetables. A version with paprika powder becomes more savory. For a complete dish, small meatballs in the sauce are suitable.
Optimal Storage
The braised cucumbers keep in the refrigerator for up to two days. When reheating, add some broth or cream. The dish often tastes even more intense when reheated. Add fresh dill only after reheating.
Seasonal Adaptations
In summer, fresh garden cucumbers taste best. For larger specimens, be sure to remove the seeds. In winter, English cucumbers can be used. These don't need to be peeled.
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Cultural History
Braised cucumbers are a classic of East German and Eastern European cuisine. In many families, the dish was prepared as a way to use oversized salad cucumbers from their own garden. The combination with dill is typical for the region.
After many years of experience with various braised cucumber recipes, this version has proven to be the perfect balance between tradition and modern taste. The combination of steamed cucumbers and creamy sauce binding makes this dish a versatile side. I find it particularly fascinating how this simple vegetable becomes such an aromatic dish through the right preparation.
Frequently Asked Questions
- → Which cucumbers work best?
- Special braising cucumbers or field cucumbers, which are somewhat larger and firmer than salad cucumbers. Regular salad cucumbers are too watery.
- → Do I need to remove the seeds?
- Yes, the seed core contains a lot of water. Removing it makes the dish less watery.
- → Can I use yogurt instead of sour cream?
- Yes, Greek yogurt is a good alternative. However, it should be high in fat to keep the sauce creamy.
- → How long do braised cucumbers keep?
- In the refrigerator for 1-2 days. When reheating, heat gently so the sauce doesn't curdle.
- → Do the cucumbers also taste good cold?
- Yes, especially in summer they are also enjoyable cold.