Fresh cucumbers stuffed with raw vegetables
4 servings
20 minutes
This fresh and light European recipe is filled with the delicate flavors of summer vegetables. Cucumbers, elegantly shaped like boats, serve as the base for a juicy filling of tomatoes, cabbage, and eggs, seasoned with sour cream. Subtle herbal notes of dill add aroma and highlight the dish's natural freshness. Stuffed cucumbers are an original and elegant solution for a summer table, perfectly paired with cool drinks. The dish can be an ideal appetizer for picnics and light dinners, delighting the eyes and taste buds with its balance of freshness and creaminess.
1
Peel the cucumbers, cut them in half lengthwise, remove the seeds, and shape them like boats.
- Cucumbers: 100 g
2
Finely chop the tomatoes and cucumber core, and finely chop the cabbage and hard-boiled egg, then mix everything with 20 g of sour cream.
- Tomatoes: 50 g
- Cucumbers: 100 g
- White cabbage: 30 g
- Chicken egg: 0.3 piece
- Sour cream: 40 g
3
Fill the cucumbers with the obtained mass, pour with sour cream, and sprinkle with chopped dill.
- Cucumbers: 100 g
- Sour cream: 40 g
- Dill: 5 g
