Cucumber Sauce

Peel, core, scrape and salt the cucumbers well. Sauté flour in hot butter and add onion. Add the cucumbers, not squeezed, and cook well. Season with chopped dill and parsley. Finish with sour cream.

Preparation Tip:

This extremely variable vegetable sauce recipe can also be used for pumpkin, cooked bean pods, lentils, beans, peas, carrots and potatoes. However, then you need to additionally infuse with about 1 l of milk or vegetable cooking water.

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