Ingredients for North Croatian Cucumber Stew Cuspajz Od Krastavaca
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How to Make North Croatian Cucumber Stew Cuspajz Od Krastavaca
- Peel 1 kg of cucumbers and slice them into bite-sized pieces, as you would for a salad.
- Place the sliced cucumbers in a colander, salt generously (about 1 tbsp), and set aside for 10 minutes to draw out excess moisture.
- In a large pot or Dutch oven, melt 50g of lard over medium heat. Add 2 cloves of finely minced garlic and 2 tbsp of all-purpose flour. Sauté, stirring constantly, until the flour turns a light brown color.
- Stir in 1 tbsp of sweet paprika (or more, to taste). Cook for 1 minute, stirring continuously.
- Gradually whisk in 250 ml of cold water to create a smooth, creamy sauce.
- Gently squeeze the salted cucumbers to remove excess liquid. Add them to the pot.
- Add 2 tbsp of white wine vinegar, 1 tsp of salt (or to taste), and a generous grind of black pepper. Add enough water to almost cover the cucumbers.
- Bring to a simmer, reduce heat to low, cover, and cook for 25-30 minutes, or until the cucumbers are tender but still hold their shape.
- Before serving, stir in 150g of sour cream. Serve warm as a delightful side dish to your main course.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
17g
Fat
23g
Carbs
4g
