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.
1
Cut the boiled cucumber into sticks, slice the carrot, parsley, and onion, and sauté them.
- Cucumaria (sea cucumber): 140 g
- Carrot: 60 g
- Onion: 40 g
- Parsley: to taste
2
Peel the cucumbers, remove the seeds, and sauté.
- Pickled cucumbers: 70 g
3
Mix all the vegetables, pour with tomato sauce, and simmer for 15 minutes.
- Tomato sauce: 100 g
4
Then add the chopped cucumber, salt, and pepper, and simmer for another 5-7 minutes.
- Cucumaria (sea cucumber): 140 g
- Salt: to taste
- Ground black pepper: to taste
5
Serve with fried potatoes.
- Vegetable oil: 20 ml
