A delicious mix of cream, onions, and cucumbers to warm the soul. Great with chicken! Substitute sweet heavy cream or plain yogurt for sour cream if you'd like.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Cut cucumbers in half lengthwise and scoop out the seeds. Cut into 3/4 inch chunks. If the chunks aren't firm, place them in a colander and sprinkle with salt. Let drain 20 minutes (if they are firm you may omit this step).

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  • Place butter in a medium to large skillet over medium heat. When it melts, add the onion and cook 5 minutes. Stir in the cucumbers and cook another 5 minutes. Sprinkle with black pepper to taste.

  • Reduce heat to low and stir in sour cream and plenty of dill. Stir and serve warm.

Nutrition Facts

134.68 calories; 1.89 g protein; 6.08 g carbohydrates; 12 g fat; 27.92 mg cholesterol; 1803.83 mg sodium. Full Nutrition


Reviews (13)

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Most helpful positive review

02/19/2006
The first time I made this recipe I was really impressed the taste of this vegetable cooked. When I reheated the leftovers the cream separated a bit and gave it almost a cheesy consistency and flavor. So the next time I made this I added a few tablespoons of Parmesan cheese sprinkled over it at the end of cooking and the flavor was even better. I also added a minced clove of garlic to the onions when cooking for extra flavor. I'm thinking this might also be a good base for tomato sauce instead of the cream for and Italian flavor.
(13)

Most helpful critical review

03/21/2006
This provided a pleasantly cool contrast to the rather spicy 'Stuffed Cod Wrapped in Bacon' I made tonight but other than that we weren't overly wowed. Thanks anyway molly!
15 Ratings
  • 5 Rating Star 8
  • 4 Rating Star 6
  • 3 Rating Star 1
02/19/2006
The first time I made this recipe I was really impressed the taste of this vegetable cooked. When I reheated the leftovers the cream separated a bit and gave it almost a cheesy consistency and flavor. So the next time I made this I added a few tablespoons of Parmesan cheese sprinkled over it at the end of cooking and the flavor was even better. I also added a minced clove of garlic to the onions when cooking for extra flavor. I'm thinking this might also be a good base for tomato sauce instead of the cream for and Italian flavor.
(13)
09/11/2005
I have been reading the reviews and some have said that this recipe is too salty. You only need to salt the cucumbers if they are soft. If your cuc's are a little old salt them then drain them in a colander and rinse with water. If they are ripe and fresh there is no need for the salt. Just a side note!
(9)
08/08/2005
I have always loved trying new and unexpected recipes! That amount of salt is probably meant to be sprinkled on the cucumbers in a colander so that they will drain their excess water. I always rinse the drained cucumbers and pat dry before proceeding with the recipe. Maybe the heavy cream was meant to be a substitute for the sour cream. I would imagine that using both would be very good. I used much more than a pinch of dill. Even our most dubious tasters rated it highly!
(7)
09/28/2007
Simple and delicious. I was a bit leary of cooking cucumbers but it turned out great. I used the seedless "English" cucumbers. They cook up better and have less moisture. I have actually made this several times but never reviewed them.
(4)
06/08/2005
Great recipie except it was a little heavy on the salt. I will decrease it a little next time and I think they will be perfect. The cooked cucumbers were a suprisingly good new taste for us and the sauce was fantastic. I used 1/2 sour cream and 1/2 heavy cream as suggested...mmmmmm! Add plenty of dill as specified and this would also make a great sauce to accompany blackened salmon as well!
(3)
11/03/2005
I loved it! All the flavors together were great. Very fresh and light.
(3)
07/19/2003
The sauce on these was good but I didn't really care for the cucumbers cooked.
(2)
07/12/2010
I'm not a big cucumber person but this is really good. I followed the directions exactly and followed other reviewers suggestions about adding garlic powder and Parmesan cheese. This recipe will be used again and again this summer!
(2)
06/29/2010
I thought this was at least a different way to use up the cucumbers from the garden. Very interesting. We actually needed to add salt at the table because the sauce needed it.
(1)