Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
130
Calories
18g
Protein
1g
Fat
12g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cucumbers
- 1 small clove of garlic
- 1 teaspoon suger
- 1/4 teaspoon salt
- 1/4 cup of good vinegar (not red)
- 3/4 cup of real sour cream
Directions
1
Peel cukes.
2
Drag fork tines down length of peeled cucumbers to create long groves that will look very nice when you slice cucumbers very, very thin.
3
Put in mixing bowl.
4
Peel and chop clove of garlic. Add Salt and suger slices.
5
Mix in sour cream. Add vinegar and toss well, I use my hands, till cucumbers slices and sour cream are all frothy and foamy.
6
Place in serving dish and sprinkle a little paprika on top for decoration, and serve well chilled.
7
This will stay good in refridgerator for a few days.
Recipe sourced from
fandom