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
-
I start by slicing the cucumbers very thin—either with a knife or mandoline for even results.
-
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.
-
After draining, I gently pat the cucumbers dry with paper towels.
-
In a bowl, I whisk together sour cream, vinegar or lemon juice, sugar, pepper, and chopped dill.
-
I add the cucumbers to the dressing and stir until evenly coated.
-
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.
Print
Creamy Polish Cucumber Salad (Mizeria)
- 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
- Thinly slice cucumbers using a sharp knife or mandoline.
- Place cucumber slices in a colander, sprinkle with salt, and let sit for 15–20 minutes to release moisture.
- Drain cucumbers and gently pat them dry with paper towels.
- In a mixing bowl, whisk together sour cream, vinegar or lemon juice, sugar, black pepper, and dill.
- Add the cucumbers to the dressing and stir gently until fully coated.
- 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.
Your email address will not be published. Required fields are marked *