Spreewälder Sautéed Cucumbers (Berlin Recipe)

By JimMac

Ingredients

• 2 lbs. fleshy cucumbers
• 1 cup chicken stock (meat stock)
• 1 tsp. corn starch (or potato starch, like Maizena)
• 2 or 3 slices chopped bacon
• 1 tsp. sugar
• 1 onion, chopped
• 1 Tbs. flour
• Tomatoes
• Pepper, salt, vinegar as needed

Details

Servings 6

Preparation

Step 1

Peel and remove seeds from cucumbers. Slice into fingerlong, two finger wide pieces. Sprinkle with salt, vinegar and let sit for 30 minutes

Fry sliced tomatoes, then add the cucumbers with their liquid, add chicken stock and onion and sauté until done.

Fry chopped bacon, remove and reserve the bacon bits. In the bacon fat, brown sugar and flour, add the cucumber mixture and cook through. Add spices and vinegar to give it a bite. If necessary, thicken with cornstarch (or potato starch).

When serving, sprinkle with the reserved bacon bits.

Serve with potatoes.