Monday, September 5, 2011

Cucumbers in Sour Cream

One of the best ways my grandparents would use up their summer excess of cucumbers pulled from the garden was the creation of peeling, slicing and adding to a generous portion of sour cream. There is no extreme culinary work at play here, other than a cool summer dish that goes extremely well with a pork roast (veprova) or as an accompaniment to grilled polish sausages or bratwurst. The sour cream sauce tastes amazingly flavorful especially when it comes into contact with a neighboring svickova gravy or a pork gravy. I prepared some garden fresh cucs tonight to go with some nice hearty cheddar brats that were on sale at the market this weekend. For the past few days, my grill endured a decent workout as I prepared two racks of ribs on Saturday with sausages cooked off this evening. I may have to take several runs this week to work off this excess eating (and drinking). Anyway I am pleased to share this family recipe with you all and highly recommend this with several Czech meat dishes such pork or duck. Don’t be shy with the dill and sour cream. Feel free to add a little extra if my recipe below seems a tad shy.

Cucumbers in Sour Cream

3 cucumbers, peeled and sliced
1 cup of sour cream
Dill, several fresh sprigs diced
1 clove garlic, minced


1. Scoop cup of sour cream into large bowl.

2. Mix in dill and garlic until well blended

3. Fold in cucumbers with rubber spatula.

4. Place cucumber in sour cream mixture into serving dish and chill for two to three hours.

5. Serve with roast and potatoes (or dumplings)

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