Pawaru-Grahmata

№ 27V. nodaļa

Gurķu sula

Pickled cucumber sauce

  • Makes about 400 ml, for 4–6
  • about 25 minutes
  • Melnraksts · vēl nav izmēģināts

1796Gurku sulla.

Modernizētslpp. 235 · PDF 249

The book gives no quantities; the amounts below are ours.

Method

4 soļi
  1. Put the flour in a dry, heavy saucepan over medium-low heat and stir it constantly for 5–8 minutes, until light brown and nutty-smelling. Take it off the heat and let it cool for a minute.
  2. Mix the wine and water. Whisk a little into the flour to make a smooth paste, then whisk in the rest gradually. Bring to the boil, whisking.
  3. Peel the cucumbers, halve them lengthwise and cut them into strips about 5 cm long. Add them to the sauce and simmer for 8–10 minutes.
  4. If you used the mutton juices, add the lemon slices for the last 5 minutes and take them out before serving. Taste; the cucumbers are salty, so you may not need salt.

Notes

What the book says vs. what we added

the book browns flour in a small pan, adds wine with water, then peeled salted cucumbers cut lengthwise into small pieces, and lets it boil. It mentions no butter, so we brown the flour dry; the next recipe (05-028) browns it in butter. The amounts and times are ours.

Serving

the book says it is very good with braised legs of mutton, and that the juice the leg was braised in can then replace the water, with lemon slices added. 02-056 (braised leg of mutton) also offers a cucumber sauce.

Cucumbers

use salt-fermented cucumbers (Latvian skābie gurķi), not sweet vinegar pickles.

Variant

05-028 is a richer version with shallots, spices, capers, olives and anchovies.

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