Cucumaria stewed with vegetables

1 serving

45 minutes

Cucumaria stewed with vegetables is a refined dish of Russian cuisine that combines marine and traditional vegetable flavors. Cucumaria is a seafood delicacy valued for its tender texture and rich iodine content. In this recipe, it harmoniously blends with sautéed vegetables, aromatic parsley, and tomato sauce, creating a rich, slightly spicy taste. Pickles add a pleasant sourness to the dish, while black pepper and bay leaf complete the composition with exquisite notes. This dish is ideally served with fried potatoes that highlight its depth and fullness of flavor. Historically, cucumaria was used in the cuisine of Far Eastern regions but can now be found on gourmet tables worldwide.

Energy value per serving

• Calories: 352.1
• Proteins: 13.8g
• Fats: 28.8g
• Carbohydrates: 14g

Ingredients

• Cucumaria: 140 g
• Carrot: 60 g
• Onion: 40 g
• Pickles: 70 g
• Vegetable oil: 20 ml
• Tomato sauce: 100 g
• Ground black pepper: to taste
• Salt: to taste
• Bay leaf: to taste
• Parsley: to taste

Cooking steps

1. Cut the boiled cucumber into sticks, slice the carrot, parsley, and onion, and sauté them.

   Required ingredients:

   • Cucumaria: 140 g
   • Carrot: 60 g
   • Onion: 40 g
   • Parsley:  to taste

2. Peel the cucumbers, remove the seeds, and sauté.

   Required ingredients:

   • Pickles: 70 g

3. Mix all the vegetables, pour with tomato sauce, and simmer for 15 minutes.

   Required ingredients:

   • Tomato sauce: 100 g

4. Then add the chopped cucumber, salt, and pepper, and simmer for another 5-7 minutes.

   Required ingredients:

   • Cucumaria: 140 g
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Serve with fried potatoes.

   Required ingredients:

   • Vegetable oil: 20 ml