Recipe (english)

Berlin stew cucumbers with matjes

Berlin stew cucumbers with matjes
Quantity Ingredient
300 g Potatoes
400 g Cucumber stew
30 g Streaky bacon
2 Shallots Onion
10 g Butter
0,1 l Cream
Pepper & Salt
2 tbsp Dill
1 tbsp Parsley
200 g Matjes herring

Berlin stew cucumbers with matjes are prepared in a dill cream sauce. First cook the potatoes as boiled potatoes in about 20 minutes. Meanwhile, prepare the Berliner Schmor cucumbers with matjes. Wash and dry the cucumbers and cut off the slightly bitter end pieces on both sides. Peel the cucumbers, cut them in half lengthwise and scrape out the seeds with a spoon. Stew cucumbers, as seen above in the picture, cut into slices. Cut the streaky bacon and shallots into small cubes. In a pan let out butter, fry bacon and onions in it and add the braised cucumbers. Place a lid on the pan and simmer the cucumbers for about 10 minutes at medium heat. Remove the lid, pour on the cream and let it boil down a little. Season Berliner Schmor cucumbers with pepper, salt and finely chopped dill. Peel the potatoes and sprinkle with finely chopped parsley. Serve the Berliner Schmor cucumbers with matjes and jacket potatoes on plates.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
668 kcal
34 g
25 g
49 g

(C)opyright by Marions Kochbuch