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Salads

Mizeria (Polish cucumber salad)

Thin cucumber slices in sour cream with plenty of dill. Poland’s cool, creamy side for Sunday chicken and new potatoes.

  • 25 min25 prep · 0 cook
  • EasyDifficulty
  • 90 kcalper serving

Ingredients

4 servings
  • Cucumbers2
  • Salt1 tsp
  • Sour cream150 g
  • Fresh dill15 g
  • Lemon juice1 tbsp
  • Sugar1 tsp
  • Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

  1. 1

    Peel the cucumbers, leaving a few stripes of skin, and slice them very thinly.

  2. 2

    Sprinkle with the salt and leave to release their water.

  3. 3

    Squeeze the cucumber gently in your hands and pour off the liquid.

  4. 4

    Mix the sour cream with the lemon juice, sugar, pepper and chopped dill.

  5. 5

    Fold the cucumber into the cream, taste for salt and serve chilled.

Tips and questions
Why salt the cucumber first?
Salting draws out water, so the sour cream stays thick instead of turning into a watery sauce.
Can I use yoghurt instead of sour cream?
Yes, thick Greek yoghurt works well and makes it lighter, just a little tangier.
What do Poles serve it with?
Classically with new potatoes and dill, pork schnitzel (kotlet schabowy) or roast chicken.

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