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.
