Cucumber Goulash

Rating: 2.71 / 5.00 (7 Votes)

Total time: 45 min

Servings: 4.0 (servings)



First cut the tip of each cucumber and taste a small piece to check whether the cucumber is bitter. Then peel the skin from the tip with a peeler in thin strips. Now cut all the cucumbers in half lengthwise and scrape out the seeds with a spoon. Cut the cucumbers diagonally into thick slices.

Peel the onions and garlic, cut both into fine cubes. Quarter the bell bell pepper, clean, rinse and cut into strips.

Melt the butter or light butter in a casserole. Sauté the onion cubes in it until translucent. Add cucumbers, bell pepper strips and garlic and season with salt, bell pepper and sugar.

Steam the vegetables for about 5 minutes over medium heat with the lid closed. Stir frequently.

Pour in the clear soup and steam the vegetables for another 20 minutes over medium heat with the lid closed. In the meantime, drain the corn kernels in a sieve, add to the cucumber vegetables after 15 min. cooking time and mix everything together well.

Rinse the dill, shake dry and chop very finely. Stir it together with the sour whipped cream into the no longer boiling cucumber vegetables.

Related Recipes: