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🍽️ Warm Cucumber Stew with Sautéed Potatoes and Dill Dip

230 kcal · 30 min · 4 servings

Ingredients

• small potatoes, mostly waxy 1 kg
• salt pinch
• salad cucumbers 3 pcs.
• dill, fresh 20 g
• pickles 2 pcs.
• shallots 2 pcs.
• sour cream 150 g
• vinegar 0.5 tsp
• butter 1 tbsp
• sugar pinch
• oil 1 tbsp
• pepper, black ground pinch

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Bring the water to a boil.
4. 4. Cook the potatoes over medium heat for about 20 minutes.
5. 5. Wash the fresh cucumbers.
6. 6. Peel the cucumbers.
7. 7. Cut the cucumbers lengthwise into quarters.
8. 8. Remove the seeds with a small spoon.
9. 9. Slice the cucumber quarters diagonally into half-moons about 1 cm thick.
10. 10. Wash the dill.
11. 11. Shake the dill dry.
12. 12. Pluck the dill leaves from the stems.
13. 13. Finely chop the dill leaves.
14. 14. Dice the gherkins very finely.
15. 15. Halve the shallot.
16. 16. Peel the shallot.
17. 17. Finely dice the shallot.
18. 18. Set aside half of the chopped dill.
19. 19. Mix the diced gherkins with the remaining half of the dill in a bowl.
20. 20. Save the water from the gherkin jar.
21. 21. Place the sour cream in a separate bowl.
22. 22. Add ½ teaspoon of vinegar to the sour cream.
23. 23. Add 1 tablespoon of cucumber water to the sour cream.
24. 24. Stir the dip ingredients well together.
25. 25. Season the dip with salt and pepper.
26. 26. Melt 1 tablespoon of butter in a pot over medium heat.
27. 27. Add the diced shallots to the pot.
28. 28. Add a pinch of salt to the shallots.
29. 29. Sweat the shallots for about 2 minutes.
30. 30. Deglaze the shallots with the remaining cucumber water.
31. 31. Let the mixture boil for about 1 minute.
32. 32. Add the sliced cucumber pieces to the pot.
33. 33. Remove the pot from the heat.
34. 34. Let the cucumber stew sit covered for about 10 to 15 minutes.
35. 35. Adjust the seasoning of the stew with salt and sugar if needed.
36. 36. Heat 1 tablespoon of oil in a pan over medium to high heat.
37. 37. Drain the cooked potatoes.
38. 38. Dry the potatoes well.
39. 39. Place the potatoes in the hot pan.
40. 40. Add a pinch of salt to the potatoes.
41. 41. Fry the potatoes for about 4 to 5 minutes until golden brown.
42. 42. Add 1 tablespoon of butter to the potatoes.
43. 43. Toss the potatoes well.
44. 44. Remove the pan from the heat.
45. 45. Place the roasted potatoes on deep plates.
46. 46. Add the cucumber stew to the potatoes.
47. 47. Garnish the dish with the diced gherkins.
48. 48. Serve the dish with the dill dip.

Nutrition per serving

• kcal: 230
• Protein: 4 g · Fett/Fat: 9 g · Carbs: 33 g