Ingredients
- Cucumber (1 large)
- Fennel Bulb (1 sliced)
- Sour Cream (150ml)
- Lemon (Juice of 1)
- White Wine Vinegar (1 tablespoon)
- Dill (Bunch)
- Sugar (1 tsp)
- Salt (1 tsp)
- Black Pepper (to taste)
Instructions
Steps
- Place 1 large cucumber in a sieve, sprinkle it with 1 teaspoon of salt and 1 teaspoon of sugar. Let it sit for 10 minutes to draw out excess moisture. Add in 1 sliced fennel bulb afterward.
- In a separate bowl, combine 150ml sour cream, the juice of 1 lemon, 1 tablespoon of white wine vinegar, and a bunch of dill. Season with black pepper to taste, then mix into the fennel and cucumber mixture.