Braised Cucumbers with Meatballs and Dill Sauce

Schmorgurken are a classic dish of German home cooking. Here they braise with tender meatballs in a light dill sauce and are served with boiled potatoes.

By yumbelo-Küche · 4 servings · 50 minutes

Ingredients

• 2 Stück cucumbers
• 800 g floury potatoes
• 400 g mixed ground meat
• 1 Stück onion
• 1 Stück egg
• 3 EL breadcrumbs
• 1 TL tsp dried marjoram
• 1 EL cooking oil
• 15 g butter
• 1 EL wheat flour
• 400 ml water
• 100 g crème fraîche
• 1 Bund dill
• salt to taste
• pepper to taste

Method

1. Wash the potatoes and boil them in salted water for about 20 minutes. Drain and keep warm.
2. Finely dice the onion. Knead the ground meat well with the egg, breadcrumbs, a quarter of the diced onion, marjoram, salt and pepper, and shape into about 12 small balls.
3. Peel the cucumbers, halve them lengthwise, remove the seeds and cut into pieces about 3 cm in size.
4. Melt the butter in a large pot, then sweat the remaining diced onion and the cucumber pieces for 3 minutes. Dust with flour, briefly toast, and deglaze with the water. Bring to a boil.
5. Heat the oil in a pan and brown the meatballs on all sides for about 4 minutes, then add them to the cucumber stock.
6. Let everything simmer covered over medium heat for about 15 minutes until the cucumbers are soft.
7. Stir in the crème fraîche, finely chop the dill and add it. Season with salt and pepper.
8. Serve the braised cucumbers with the meatballs and the potatoes.