Description
Polish Cucumber Salad, known as Mizeria, is a refreshing and simple Eastern European side dish featuring thinly sliced cucumbers dressed in a creamy sour cream and dill dressing. This cool salad is perfect for summer and offers a delightful balance of flavors and textures that complement a variety of main dishes.
Ingredients
Cucumber
- 1 large English hothouse cucumber (or regular garden cucumber with seeds removed)
- Salt (for sprinkling)
Dressing
- ⅓ cup full-fat sour cream
- 1 tablespoon white vinegar
- 1 tablespoon green onions, minced
- 2 tablespoons fresh dill, chopped
- 1 teaspoon white granulated sugar
- Black pepper, to taste
Instructions
- Prepare the Cucumbers: Wash the cucumber and optionally use a vegetable peeler to remove the skin for a smoother texture. Slice the cucumber very thinly and arrange the slices on a plate. Sprinkle them evenly with salt to draw out excess moisture.
- Drain Excess Moisture: Allow the salted cucumbers to sit for about 5 minutes so the salt can pull out water. Then gently pat the slices dry with a paper towel to prevent the salad from becoming watery. Set aside the prepared cucumbers.
- Make the Dressing: In a mixing bowl, whisk together sour cream, white vinegar, sugar, minced green onions, and chopped fresh dill. Season the dressing with black pepper to taste. Avoid adding salt now, as the cucumbers have already absorbed it.
- Combine Salad: Pour the dressing over the cucumber slices and gently mix to ensure even coating. Taste the salad and add additional salt or pepper if needed according to your preference.
- Garnish and Serve: Garnish the salad with extra fresh dill for a burst of color and flavor. Serve immediately as a refreshing side dish.
Notes
- Removing the skin is optional but creates a softer texture and can reduce bitterness.
- Using full-fat sour cream enhances the creaminess and authentic flavor of the salad.
- Patting the cucumbers dry after salting is critical to prevent a watery salad.
- This salad is best eaten fresh but can be refrigerated for up to 1 day.
- Adjust sugar and vinegar levels based on your desired balance of sweetness and tang.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Eastern European
