German Braised Cucumber - Delicious Schmorgurken | Cooking The World
If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Did you know that you can braise a cucumber? German Braised Cucumber is a versatile dish that can cater to a variety of tastes. If you’re in the mood for a quick, tart, and creamy dish, this is the one to consider. It pairs perfectly with potatoes, making it an ideal summer vegetarian main course. But don’t let that limit you – it’s also a great side dish to accompany any pan-fried meat. Recipe Traditional German Braised Cucumber (Schmorgurken) No ratings yet Prep Time 10 minutes Cook Time 20 minutes Course Side Dish INGREDIENTS 500 g Schmorgurken, Landgurken1 Onion1 tbsp Butter100 ml vegetable broth1/2 German Mustard100 g Creme Fraiche 18% of fat or moresaltsugarpepper20 g dill 500 g Schmorgurken, Landgurken 1 Onion 1 tbsp Butter 100 ml vegetable broth 1/2 German Mustard 100 g Creme Fraiche 18% of fat or more salt sugar pepper 20 g dill INSTRUCTIONS Prepare the Vegetables Chop the onions into small cubes.Cut off the ends of the cucumber and peel it with a vegetable peeler.Cut the cucumber lengthwise and remove the seeds. Cross-cut half moons, 1cm thick. Chop the onions into small cubes. Chop the onions into small cubes. Cut off the ends of the cucumber and peel it with a vegetable peeler. Cut off the ends of the cucumber and peel it with a vegetable peeler. Cut the cucumber lengthwise and remove the seeds. Cross-cut half moons, 1cm thick. Cut the cucumber lengthwise and remove the seeds. Cross-cut half moons, 1cm thick. Cook Schmorgurken Melt the butter in a large, non-stick frying pan.Add onions until translucent. Add the cucumber and fry for another 3-4 minutes. Add vegetable broth, boil, and simmer for 5 more minutes.Add mustard and creme fraiche. Season with salt, sugar and pepper and bring it to a boil. Remove from the stove, garnish with dill. Melt the butter in a large, non-stick frying pan. Melt the butter in a large, non-stick frying pan. Add onions until translucent. Add onions until translucent. Add the cucumber and fry for another 3-4 minutes. Add the cucumber and fry for another 3-4 minutes. Add vegetable broth, boil, and simmer for 5 more minutes. Add vegetable broth, boil, and simmer for 5 more minutes. Add mustard and creme fraiche. Season with salt, sugar and pepper and bring it to a boil. Add mustard and creme fraiche. Season with salt, sugar and pepper and bring it to a boil. Remove from the stove, garnish with dill. Remove from the stove, garnish with dill. NOTES I love serving braised cucumber with boiled potatoes as a vegetarian meal. If you want to serve it with meat, you can add bacon cubes and minced meat to the sauce directly or serve the braised cucumber as a side with fluffy German Frikadellen (meatballs) or Schnitzel. Traditional German Braised Cucumber is a perfect main course or side dish to enjoy, especially in the summertime. Cucumber is one of those vegetables that we love using in German cuisine. We love our numerous variations of cucumber salads, and pickles. However German braised cucumber is usually a dish that surprises, because is not that common in Europe to cook cucumbers. Traditional German Braised Cucumber comes from East Prussia and is still a very popular German dish. After reading the recipe for the first time, you might be sceptical, but no risk and no fun. I am glad I tried it. It became my to-go dish, and I love cooking it in the summertime. I discovered this dish a few years ago when I was searching for traditional German Vegetarian Dishes , and it immediately caught my attention. It is tart, creamy, and quick to make—the perfect summer dish that will satisfy any hungry stomach. Cucumber Variations to use To make German Braised Cucumbers, we usually use Schmorgurke (the straight-eight cucumber). This short, thick cucumber contains less water and tastes more pungent. After cooking, it remains a bit crispy. In Hessen, they are called Landgurken, and you can find them in supermarkets, mainly in the summertime. If you don’t have access to Schmor-/Landgurken, feel free to use the regular long cucumbers you can find in any supermarket. Ingredients & Substitutes Cucumber – we use Schmorgurke or Landgurke, the straight-eight cucumber, for braising in Germany. If you cannot find it in the supermarket, go for a regular salad cucumber. Onion – go for an onion with a strong flavour, I recommend the yellow onion. Butter – I use butter as a frying fat. Since you don’t need to fry the cucumber slices at high temperatures, butter is the perfect choice, as it adds richness and flavour to this dish. Broth – use good quality vegetable stock or vegetable fond. Creme Fraiche – Use creme fraiche or sour cream with at least 18% fat. A lower amount of fat will cause the sauce to break. The dish will still taste good but no longer be smooth. Spices – German braised cucumber is a delicate dish, so I recommend using salt, pepper, and sugar (to balance the sour cream). You can also add fresh dill to the sauce or sprinkle it on top. Tools that might come in handy Storage & Reheating You can keep German Braised Cucuomer in the frigde for up to 5 days. German Braised Cucumber doesn’t freeze well. Variations FAQ The best cucumber to choose is the Straight Eight Cucumber, which contains less water and more flavour than the salad cucumber. After cooking, it remains a bit crisp, which goes well with the creamy sauce. Of course, you can! Fried minced meat or bacon cubes can be added to the braised cucumbers. Just add the meat right after frying the onions. Check my favourite recipe here. Related Recipes German Fried Cucumber & Minced Meat Skillet This hearty recipe combines the delicious taste of German fried cucumber with the comfort of minced meat and crème fraîche, creating a meal that’s both satisfying and full of flavour. Check out this recipe Traditional German Vegetable Soup Schnüch from Nordern Germany Schüsch is the most delicious German vegetable soup that I have ever eaten. The secret to it are the perfectly cooked vegetables and rich consistancy that will satisfy just anyone. 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