North Croatian Cucumber Stew Cuspajz Od Krastavaca
Transport your taste buds to the charming kitchens of Northern Croatia with this comforting Cucumber Stew, or Cuspajz od Krastavaca. This traditional recipe transforms humble cucumbers into a velvety, tangy delight balanced by the sweetness of paprika and the creamy richness of sour cream. Sautéed onions and garlic create a fragrant base for the stew, while fresh dill adds a burst of herbal freshness to every bite. It's a quick and wholesome dish, ready in just 45 minutes, making it perfect for weeknight dinners. Serve this silky stew as a light main dish with crusty bread or as a versatile side to grilled meats or roasted potatoes—either way, it’s a must-try for fans of hearty yet refreshing comfort food. Keywords: North Croatian cuisine, cucumber stew recipe, traditional Cuspajz, creamy vegetable stew, dill-infused dishes.
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Recipe Information
Ingredients
- 800 grams Cucumbers
- 1 large Onion
- 2 Garlic cloves
- 2 tablespoons Vegetable oil
- 1 tablespoon All-purpose flour
- 1 teaspoon Paprika (sweet or smoked)
- 500 milliliters Vegetable broth
- 180 milliliters Sour cream
- 1 tablespoon White vinegar
- 1 tablespoon Fresh dill
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Sugar
Instructions
Wash, peel, and slice the cucumbers thinly into rounds. Set them aside.
Chop the onion finely and mince the garlic cloves.
Heat the vegetable oil in a medium-sized pot over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
Add the minced garlic and sauté for another 1-2 minutes, stirring constantly to prevent burning.
Sprinkle the flour over the onions and garlic and stir well. Cook for 1-2 minutes to remove the raw flavor of the flour.
Stir in the paprika and mix well to coat the onion mixture.
Gradually pour in the vegetable broth, whisking continuously to avoid lumps. Bring the mixture to a gentle boil.
Add the sliced cucumbers to the pot and simmer on low heat for 15-20 minutes, stirring occasionally, until the cucumbers are tender.
In a small bowl, whisk together the sour cream, white vinegar, salt, black pepper, and sugar. Stir this mixture into the pot with the cucumbers.
Allow the stew to simmer for another 5 minutes, stirring frequently, to ensure everything is well combined and heated through.
Chop the fresh dill finely and sprinkle it over the stew. Adjust seasoning to taste with additional salt, pepper, or vinegar if needed.
Serve the cucumber stew warm with crusty bread or as a side dish to complement grilled meats or potatoes.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 3688 mg | 160% | |
| Total Carbohydrate | 103.7 g | 38% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 44.6 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2508 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
