Wednesday, August 20, 2008
What's Cooking Wednesday: Cucumbers in Sour Cream
Please go to Shan's place for more What's Cooking Wednesday participants.
A couple of weeks ago, I gave some Toronto restaurant reviews, and while I didn't give out any recipes, I talked about some of the things I had been making recently and then asked which recipes you wanted. The most popular request was Cucumbers in Sour Cream.
I first had this dish while living in Krasnodar, Russia. Some variation of this is available in all parts of Russia, I believe and it is a wonderfully refreshing summer treat. I was delighted to find an official recipe for it in Dara Goldstein's A La Russe cookbook (now known as A Taste of Russia. I could literally live on this and baguette and fruit all summer and not feel deprived.
Cucumbers in Sour Cream
1 cup reduced fat sour cream (I prefer Breakstone)
2 TBS cider vinegar (white balsamic works well, too)
4 TBS snipped fresh chives (or equivalent number of dried teaspoons)
2 TBS snipped fresh dill (or 2 tsp dried dill)
pepper to taste
2 tsp salt
1. If the cucumbers have been waxed, peel them; otherwise, wash them well but leave the peel on.
2. Slice the cucumbers very thin and pat them dry with paper towels:
3. Mix together the remaining ingredients, adding vinegar to taste.
4. Stir in cucumbers.
5. Let stand at room temperature for 30 minutes before refrigerating. NOTE: This is a VERY important step.
6. Serve well-chilled.
Nutrition information provided by sparkrecipes.com