2 large cucumber (s)
2 cups of sour cream
2 sachets of herbs (dill salad herbs)
a bit of salt
2 tbsp, leveled olive oil
1 dash of milk
Peel the cucumber and cut into small sticks (the easiest way is with a vegetable slicer) and place in a bowl.
Shake the sour cream in the closed cup and then add to the cucumber sticks. Now season with dill salad herbs, salt, pepper and Maggi. Depending on the consistency of the sour cream, add a small dash of milk and the olive oil and mix everything carefully. Let the salad stand for a few minutes and then stir again.