This dish, an old-fashioned favorite from my grandmother’s kitchen, carries the aroma of nostalgia. While the idea of cooked cucumbers may seem unusual, the result is an incredibly light, refreshing, and flavorful stew that’s perfect as a side dish or light meal.
Cooking cucumbers may sound unconventional, but this Old-Fashioned Stewed Cucumbers recipe is a delightful nod to simpler times. A dish steeped in tradition, it transforms humble ingredients like fresh cucumbers, tomatoes, and potatoes into a flavorful and creamy stew, finished with a generous sprinkle of dill. Perfect as a comforting side or a light main course, it’s a taste of the past brought beautifully into the present.
Ingredients:
- 3 large cucumbers
- 2 tablespoons vegetable oil
- 1 tablespoon all-purpose flour (optional, for thickening)
- 1–2 finely chopped tomatoes or 1 cup canned crushed tomatoes or tomato sauce
- 2–3 potatoes (peeled and diced)
- 1 cup sour cream
- 2 tablespoons fresh dill (finely chopped)
- Salt and pepper, to taste
Preparation:
- Prepare the Cucumbers:
Peel the cucumbers and slice them thinly. Toss with a pinch of salt and let sit for a few minutes to release their liquid. Squeeze out as much liquid as possible with your hands. - Cook the Stew Base:
Heat the vegetable oil in a large pot over medium heat. Add the prepared cucumbers and sauté for 2–3 minutes. Stir in the tomatoes or tomato sauce and cook for another 2–3 minutes. - Thicken (Optional):
Sprinkle in the flour, stir to combine, and cook for 1 minute. Slowly add 2 cups (½ liter) of water while stirring, bringing the mixture to a gentle boil. - Add the Potatoes:
Add the diced potatoes to the pot. Simmer until the potatoes are tender, about 15–20 minutes. - Finish the Stew:
Once the vegetables are cooked, stir in the sour cream, season with salt and pepper, and sprinkle with fresh dill. Remove from heat and let rest for a few minutes before serving.
Serving Suggestion:
This dish pairs wonderfully wit
