| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Hungarian | Vegetables, Hungary | 1 | Servings |
INGREDIENTS
| 4 | lg | Cucumbers, peeled |
| 1 | ts | Ps. salt |
| 2 | Tbps. flour | |
| 1/4 | c | Cold water |
| 1/2 | c | Sour cream |
| 1 | tb | Freshly squeezed lemon juice |
INSTRUCTIONS
Cut each cucumber in half lengthwise and remove the seeds. Cut each in hlaf again lengthwise and then cut into bite-sized pieces. Put into a mixing bowl and toss with the salt. Chill for onehour and pour off accumulated liquid. Bring salted water to a boil on the stove. Simmer the cucumbers in boiling salted water for five minutes. Drain into a colander and return to the saucepan. Make a paste of the flour and cold water and stir in two tbsp. of the sour cream. Stir this mixture into the cucumbers and heat gently for 3 minutes. Stir in remaining sour cream and the lemon juice and heat until just beginning to steam. Serve with Hungarian sausages or goulash as a side dish. Teifeles uboka fozelek - Hungarian Cucumbers with Sour Cream File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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