1 cucumber, about 1 lb.
203 med.-size tomatoes
2 tbsp. butter or oil
Salt to taste
Pepper to taste
2 tsp. flour
1/2 c. sour cream
1/4 to 1/2 tsp. dill
Pinch sugar

Peel cucumber; cut in half lengthwise and remove seeds. Cut in small pieces. peel tomatoes and cut in wedges. Stew cucumber and tomatoes in butter with salt and pepper about 10-15 minutes or until tender.

Mix flour with sour cream and add to cucumber-tomato mixture. Bring to a boil. Remove from heat; add dill and a pinch of sugar. Yield: 4 servings.