How do I make mixed cucumber

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A classic from the old Swabian cuisine, rediscovered and one of my current favorites. Cucumbers are great for allergy sufferers because they are extremely well tolerated.
Those who are lactose intolerant can use lactose-free products or coconut milk.

Ingredients for 1 serving:
2 small shallots or a larger one
200 g cucumbers or personal amount (country cucumbers are best)
2 tbsp sour cream, whipped cream or coconut milk
(Depending on the type of diet, proteins may not be mixed. For example, if you eat meat with it, make the dish with cream or coconut milk, because both ingredients are considered fats and not protein. If you are allowed to mix proteins, use sour cream.)
1 teaspoon rapeseed or olive oil
1 teaspoon mild vinegar such as pear, quince or white wine vinegar (apple cider vinegar is also very tasty)
1/4 teaspoon stock powder yeast-free
1 - 2 pinches of salt
1 - 2 pinches of white pepper from the mill
if you like, some dill

Preparation:
Peel the shallots and cucumber. Quarter the shallots lengthways and cut into the finest slices. Finely slice the cucumber.
Sauté shallots in oil until translucent for about 1 minute, then add the cucumber and vinegar and simmer for another 3 minutes. Add all the spices and simmer the cream or coconut milk for another 2 minutes over low heat. If you are using dill, stir in just before serving. Finished.