Peel and slice cucumbers very thinly. The side of a metal grater with the wide slots works best here, or you can use a mandoline. Place cucumbers in a flat dish and sprinkle throughout with salt, making sure that all the slices are salted. Leave to rest for 30 minutes. The salt will draw the moisture out of the cucumbers. Cut the onion into paper-thin slices and place in a container. Once the cucumbers have released water, use your hands to squeeze out the excess water and add to the onions. The cucumbers are supposed to be limp, but still crisp.
In a measuring cup mix vinegar, water, sugar and paprika to create a vinaigrette. Pour over the cucumbers and onions and marinate in the refrigerator for at least 1 1/2 hours.
Cook''s secret: make the cucumbers before the goulash and it will be perfectly marinated by the time you are done making the stew!
Serve with a sprinkle of dill and a little dollop of sour cream if desired.
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|Serving Size: 1 Serving (277g)|
|Recipe Makes: 1|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 10.5mg||0 %|
|Potassium 324.8mg||9 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 16.5g|
|Protein 1.7g||2 %|
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Calories per serving: 79
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