Peel cucumbers, cut across and take out the seeds.

Put onion in the forcemeat, add bread, soaked in water, then add parsley greens, salt and pepper.

Fill in cucumber halves with prepared stuffing, cover with unfilled halves and tie with a thread.

Mix sour cream with tomato paste and cover the cucumbers, sprinkle with lemon juice and stew for 20 minutes.

When serving, top with dill greens.