Submitted by sharer Lisa Shaftel

Tejfeles uborka fözolék from The Paprikas Weiss Hungarian Cookbook

Serves 6



4 large cucumbers, peeled

1 tbls salt

2 tbls flour

1/4 cup cold water


½ cup sour cream

1 tbls fresh lemon juice


1. Cut each cucumber in half lengthwise and remove the seeds. Cut each in half again lengthwise and then cut into bite-size pieces. Put the pieces into a mixing bowl and toss with the salt. Chill for 1 hour. Pour off the accumulated liquid and simmer the cucumbers in boiling salted water for 5 minutes. Drain the cucumbers in a colander and return them to the saucepan.

2. Mix the flour with the cold water in a custard cup to form a paste and stir in 2 tbls of the sour cream. Stir this mixture into the cucumbers and heat gently for 3 minutes to cook the flour. Stir in the remaining sour cream and lemon juice. Heat until just steaming. Serve hot with spicy sausages.