Creamy Polish Cucumber Salad (Mizeria)

This Creamy Polish Cucumber Salad—known as Mizeria—is a light, refreshing side dish made with thinly sliced cucumbers, sour cream, and a touch of dill. It’s simple, cool, and packed with nostalgic flavor that reminds me of home-style European cooking at its best.

Why You’ll Love This Recipe

I love this cucumber salad because it’s so easy to make and brings a fresh, creamy balance to heavier main dishes. It pairs beautifully with grilled meats, potatoes, or schnitzel, and it only takes a few basic ingredients to pull together. The crunch of cucumber, the tang of sour cream, and the hint of fresh dill make it something I come back to again and again.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • English cucumbers or regular cucumbers, thinly sliced
  • Sour cream
  • White vinegar or lemon juice
  • Granulated sugar
  • Salt
  • Black pepper
  • Fresh dill, chopped (optional but traditional)

directions

  1. I start by slicing the cucumbers very thin—either with a knife or mandoline for even results.

  2. I place the slices in a colander or bowl, sprinkle them with salt, and let them sit for about 15–20 minutes to draw out excess water.

  3. After draining, I gently pat the cucumbers dry with paper towels.

  4. In a bowl, I whisk together sour cream, vinegar or lemon juice, sugar, pepper, and chopped dill.

  5. I add the cucumbers to the dressing and stir until evenly coated.

  6. I refrigerate the salad for at least 15 minutes before serving so the flavors can meld.

Servings and timing

This recipe makes 4 servings and comes together in about 30 minutes, including resting and chilling time. It’s quick, cool, and ideal as a summer side or light salad any time of year.

Variations

  • I sometimes use Greek yogurt instead of sour cream for a tangier, lighter twist.

  • For extra crunch, I add thinly sliced red onion or radishes.

  • I adjust the sugar and vinegar to make it more sweet or more tangy, depending on what I’m pairing it with.

  • When I want a dairy-free version, I use a vegan sour cream substitute or a vinaigrette-style dressing.

storage/reheating

I store the salad in an airtight container in the refrigerator for up to 2 days. It’s best eaten fresh, as the cucumbers release more water over time and soften. I don’t reheat it—this salad is meant to be served cold.

FAQs

Can I make this ahead of time?

Yes, I often make it a few hours in advance. I just drain off any extra liquid before serving if the cucumbers release more moisture.

What type of cucumber works best?

I prefer English cucumbers because they’re seedless and have thinner skin, but any cucumber works well if I peel and deseed them.

Can I skip the sugar?

Yes, I can leave it out or use a sugar substitute. The sugar balances the tang, but it’s totally optional.

Is this salad served cold?

Always. I chill it in the fridge before serving for that refreshing contrast—especially great with hot meals.

Can I use dried dill?

Fresh dill is best, but if I don’t have it on hand, I use about ½ teaspoon of dried dill instead.

Conclusion

This Creamy Polish Cucumber Salad is a cool, crisp classic that I love serving alongside rich or hearty dishes. It’s incredibly easy, super versatile, and full of clean, comforting flavor. Whether I’m cooking a full Polish meal or just want a simple side with dinner, Mizeria is always a refreshing choice.

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Creamy Polish Cucumber Salad (Mizeria)

Creamy Polish Cucumber Salad (Mizeria)

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  • Author: Linda
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Salad, Side Dish, Traditional
  • Method: No-Cook
  • Cuisine: Polish, Eastern European
  • Diet: Vegetarian

Description

This Creamy Polish Cucumber Salad (Mizeria) is a traditional Eastern European side dish made with thinly sliced cucumbers, sour cream, dill, and a splash of vinegar. Light, refreshing, and creamy with just a touch of sweetness, this nostalgic salad pairs perfectly with grilled meats, schnitzel, or potatoes.


Ingredients

  • 2 large English cucumbers (or 3 regular cucumbers), thinly sliced
  • 1/2 tsp salt (for drawing out moisture)
  • 1/2 cup sour cream
  • 1 tbsp white vinegar or lemon juice
  • 1 tsp granulated sugar (adjust to taste)
  • 1/4 tsp black pepper
  • 1 tbsp fresh dill, chopped (or 1/2 tsp dried dill)

Instructions

  1. Thinly slice cucumbers using a sharp knife or mandoline.
  2. Place cucumber slices in a colander, sprinkle with salt, and let sit for 15–20 minutes to release moisture.
  3. Drain cucumbers and gently pat them dry with paper towels.
  4. In a mixing bowl, whisk together sour cream, vinegar or lemon juice, sugar, black pepper, and dill.
  5. Add the cucumbers to the dressing and stir gently until fully coated.
  6. Chill in the refrigerator for at least 15 minutes before serving.

Notes

  • Substitute Greek yogurt for a tangier, lighter version.
  • Add thinly sliced red onion or radishes for crunch and color.
  • Adjust sugar and vinegar amounts to balance sweet or tangy flavors.
  • Vegan option: use dairy-free sour cream or a tangy vinaigrette dressing.
  • Best served chilled and eaten the same day for peak texture.

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