2 large peeled cucumbers
1/2 cup sour cream
dash of salt and pepper
1 tsp sugar
1 tsp chopped dill
1 tsp chopped chives (opt)
1 chopped hard-boiled egg (opt)
lemon juice
Peel the cukes and run a fork lengthwise of each to make a scalloped edge. Thinly (as thin as possible!) slice them and cover with boiling water. Let stand 10 minutes. Drain and plunge into cold water. Set in fridge for a half hour.
Mix other ingredients. Salt cukes and add them to sour cream mixture. Correct tartness with lemon, if necessary. Serve cold.
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