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.
Table of Contents
Recipe
Traditional German Braised Cucumber (Schmorgurken)
Ingredients
- 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.
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.
Notes
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
The most popular variations of this dish are:
- Vegetarian Braised Cucumber with onion and creme fraiche
- Braised Cucumber with onion and bacon cubes
- Braised cucumber with onion and minced meat
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.
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