Today again I post a dish which my Mother loved when I was growing up – and so did I. But, like with so many “old fashioned” recipes I had put this onto the back of my memories as well joining a whole lot of others, only to be reminded of this again a few days ago when I realised I was left with a lot of cucumbers in my fridge, due to a few work related Restaurant meals recently. And since they were far too many to eat as a salad (with dill and crabsticks) in a couple of days I had to come up with something else quickly. That’s when my friend Heidi in Berlin during our weekly ‘what’s-up-chat’ reminded me again of this famous German dish. The recipe I am posting here is my own mother’s; Heidi – living in Berlin – of course has a slightly different version which contains amongst other things onions and ham.
There are of course so many different recipes for regional “Schmorgurken” and I have no idea if my one here is typical of the part of Germany I was born or……?
Never mind really, I love it and I am glad it got somehow ‘unlocked’ in my brain and so I am happy to post this here for you in the hope, you too will like it.
It is a perfect Vegetarian meal – Basmati Rice, mashed potatoes or Indian flat bread is just wonderful with this.
And for you non-vegetarian friends out there simply just add a Hamburger or Sausages.
Ingredients for 2 people and ready in 20 minutes
I used, as seen in my photographs:
4 x small cucumbers (Vellarikka)
1 x Tbsp of butter (Venna) – do not use oil here –
¾ x Tbsp of Wheat flour (Atta)
¾ cup of Vegetable broth (from a good stock cube)
¼ cup of cream – optional – but it does add tremendously to the taste!
2 x Tbsp of good made mustard (I like coarse grain)
Salt and Pepper to your own taste
Plenty of Spring onion green only
Method:
1. Wash and peel your cucumbers
2. Cut those in half lengthwise and with small spoon remove inside.
3. Cut cucumbers into (half-moon) rings
4. Melt butter on medium to low heat, add cucumbers, and stir gently.
5. Dust flour over the vegetable, add Stock and cream.
6. On low heat and without a lid, cook vegetable gently, stir occasionally.
7. Cut as much spring onion greens as you like (I prefer to do this with a scissor) and add those with the mustard to the cucumbers.
8. Add salt and pepper.
That’s it – quick, easy and so delicious.
Namaskaram, Carina
Anyone 4 Curry & Other Things 
At the end of the day just have to remember and laugh! OK: ‘schmor’ means ‘stewed’ and ‘gurken’. naturally cucumbers – huh : ? !! Love anything in a mustard sauce . . .this shall I attempt 🙂 !!
🙂 🙂 – I got you here!! The translation into english just does not “fit the bill” and so on purpose I used the original German name, knowing also, of course, that you would get it right 🙂 🙂
I love Schmorgurken!
Ute – you – me – and hopefully many of my readers! 🙂 🙂
why does it look easy ti make? and tasty. 🙂
Yuna – why?? because ….. 🙂 🙂
That looks good – I’ve never had cucumber in mustard sauce before. I might be tempted to try it myself, Berlin style with a bit of ham 🙂
M.D. so glad you like this dish -it does not always have to be a costly, time-consuming, complicated etc. etc. dish in order to be sheer delicious. I hope this post will really have tempted you enough to try it soon. Re “Berlin” style, of course no cream, no mustard, just raw ham (Speck/Bacon) and 1 large onion chopped into small cubes sauteed in some olive oil for a couple of minutes, 1/2 tsp of sugar to caramelise all this, Add Cucumbers (like here) and cook on low heat, add a shot of white wine vinegar. Add some water for more gravy – 10 mins. or so on flame, salt, pepper – add chopped parsley. That’s it!!! 🙂 🙂
Sounds fascinating. I love cucumbers-never had them with mustard either but it sounds yummy. 🙂
Hi Gina, I agree – one normally does not think of cucumber and mustard!! 🙂 🙂 – but one can easily get hooked on this. And one other beauty of course is, that it is so easily made for Vegetarians and Non-Vegetarians!!! Go and have a try 🙂
I am anxious to try it 🙂
This recipe is so simple and delicious.Thanks for sharing.
🙂 yes it is so simple but so delicious. I am glad I remembered it again!!!!
This is just up my street – I love cucumbers in all ways, and had never come across this before – is it a traditional German recipe? Also to find a new ‘vegetable side dish’ is a bonus. I’m planning to make it this week. Thanks Carina – you are an inspiration!
thank you so much for your compliment! Yes, this is very much a traditional German dish. There are of course many many regional variation and also a lot of families over the years have put their own spin to this. Re the (non vegetarian) Berlin version, check above in my answer to “Mad Dog” 🙂
I have never heard of schmorgurken! What a great idea. 💛💛💛
I too learn something every time I look at certain Blogs 😃😃 food is like fashion – it goes around and around and in some ways I like ,,”old” fashion. 😉😉😉 Still in bonny Scotland?
Heading back on the ferry from the Isle of Mull to Oban. We are traveling to Glasgow tomorrow and then back to Canada on Sunday!!!
have a very safe journey, Rebecca! We will be thinking of you 🙂 🙂
Thank you!❤️❤️❤️
Carina I know what you mean about those recipes. You grow up eating them and sometimes you even wonder if anyone else will like them too or whether they’re too simple or something. This sounds wonderful and very versatile too!
Hm yes, Lorraine, it must be a bit difficult at times for you since yours is also a commercial Blog – for me? I just try and post what I like/liked too. And of course I am happy if I then find out through their comments/likes that people who visit my Blog like what I show them. You know I just realised I followed you now for so many years and have seen how you evolved – wonderful!!!! I want to give your Mom’s Beef Rendang a go shortly – I am sure it will be absolutely delicious 🙂 🙂 Stay well.
I’d be honoured if you gave the rendang a try! Thank you for reading all of these years. It means a lot to me 😀 xxx
I mix Worcestershire and honey mustard for a sauce for broccoli and asparagus.
Carl, I use your combination as well, but have not had it on asparagus (none here, anyway), Broccoli and Carrots – delicious 🙂 🙂
This dish brings back memories from my childhood. Schmorgurgen was something we would get in boarding school, that and Senfeier. I have to make them soon.
🙂 🙂 thanks for this reminder – Senfeier!!!! with yummy mashed potatoes and Peas/beans!?
Delicious. JS will not eat eggs – so I have to make this just for myself 🙂 🙂
Sounds very tasty! I might just give this a go. 🙂 Happy weekend, Carina! We have disintegrated into a wet one here.
this dish is tasty, trust me Jo! 🙂 – Happy weekend for you too and so sorry about the rains – Monsoon is still with us but it is already hotting up slowly. Take care 🙂 🙂
Danke liebe Grüße Gislinde
Du bist wieder zurueck, liebe Gislinde. Ich hoffe, Dir geht es gut 🙂 :), Umarmung
This sounds unusual, but very enticing! 🙂
Actually – in Germany it’s not unusual at all. In fact, quite a common, but so delicious, dish which has gone “out of fashion” for a while, like so many others, but is coming back now – I hope!!:) 🙂 Why not give it a try.
I really shouldn’t read your recipes when I’m feeling peckish! 🙂 You have so many recipes from different parts of the world after all your travels, and it’s good to see one from your homeland. There are many lovely German recipes I love and I’ll make a copy of this one.
🙂 guten morgen, Millie – did you make this by now? Its sooooo quick!!! More German recipes to come, no fear 🙂 🙂 – I never have a set plan, I just look in freezer/fridge and what I can actually get in the shops and ……… when I can not go to sleep I search for “my brainwave”.
It looks lovely and very German too. I lived in Germany for a year when I was a student and I can imagine being served this at one of the teachers’ houses.
Hi Corina, all depends where you lived in Germany and where your teachers came from. There are soooo many “different takes on the same theme”, 🙂 🙂
I prepare cucumber for cooking like you do except the slices are stir-fried with poultry, meat or seafood, must remember to add mustard next time I cook my cukes.
Norma :), I do the same, but……not with mustard!!!! 🙂
We never cook cucumbers in Greece! I don’t know why… So this is something new to me and a very very interesting recipe! Another one to try from your wonderful blog! 😀
thank you for your comment and your compliment. Maybe you could let me know later how you liked it, please 🙂 🙂
I often wondered whether you can cook cukes. This is amazing.
🙂 yes, now we know Karina. Hope you are making this, too.
This is new to me and sounds delish! Love the scissors tip = my son in particular has awful kitchen equipment and I know that will come in handy!
🙂 thanks – and just to let you know, my friend on the other side of the world, I too have learned a few things from your blog since following you 🙂 Re scissors – I cut many things with those instead with knife. Take a small bowl, add parsley or whatever and snip snip snip – works like a dream!!!
🙂 love it!! Perfect for parsley, which I particularly dislike chopping!!
My mother-in-law taught me how to use scissors to chop herbs – I often use a mug not a bowl – so easy – you are right it does work like a dream. I always travel with a pair of scissors – so wherever I am I can cut so many things!
However now I live in China I have learned to use a cleaver which looks so fierce but is fantastic for large quantities of herbs, and many other ways of cutting meat and veggies.
Das ist ja eine gute Idee, die Schmorgurken mit Senfsauce zu machen. Das Vorgehen selber ist bei dir auch anders, als ich es kenne, hier werden die Gurkenstücke etwas angebraten. Ich behalte das Rezept mal im Hinterkopf, in der Speisekammer stehen noch 2 große Eimer unserer reichen Gurkenernte und mein Mann liebt Schmorgurken.
LG Oli
Hallo Carola – schoen dass Du zu mir in die Kueche hereingeschaut hast. Wie Du ja weisst, jeder Haushalt hat sein eigenes Rezept, aber Schmorgurken bleiben Schmorgurken, lecker, lecker und ich wuerde mich schon ein wenig freuen wenn Du mal “meine” Variante versuchst. Ich komme gerade vom Einkaufen zurueck und ja, fuers Wochenende gibts? ….rate mal 🙂 🙂 🙂 Liebe Gruesse
Ich habe für morgen noch kein Gericht geplant, an sich wäre es die Gelegenheit, die Senf-Schmorgurken zu testen. In jedem Fall gebe ich Rückmeldung, wie es gelang!
Dir einen guten Appetit. Liebe Grüße zurück, Oli
Das ist aber sehr verlockend und äußerst appetitlich!. Merke ich mir vor und freue mich jetzt schon auf die Schmorgurken nach deinem Rezept. ^^
Liebe Grüße aus Hamburg!
Michèle
Ach lass’ mich doch mal (lach’ bloss nicht!) “Hummel – Hummel” – hast Du die Gurken schon gemacht? Ich hoffe sie haben Dir genau so gut geschmeckt wie mir 🙂 Liebe Gruesse an Dich un mein geliebtes Hamburg 🙂