Mizeria
A simple, refreshing Polish cucumber salad made with thinly sliced cucumbers, sour cream, dill, and vinegar, perfect for hot evenings and as a side dish.
Ingredients
Ingredients for Salad
- 1 large large English hothouse cucumber or 2 small cucumbers
- 1 tsp Salt for drawing out moisture; kosher or fine sea salt
- 1/3 cup sour cream full-fat recommended for creamier texture; plain Greek yogurt can substitute
- 1 tbsp white vinegar or lemon juice
- 2 tbsp fresh dill chopped; or 1 tsp dried dill
- 1 tbsp green onions minced; or 1 small shallot
- 1 tsp white granulated sugar honey or a pinch of maple syrup works
- to taste Black pepper to taste
Instructions
Preparation
- Wash the cucumber and peel the skin with a vegetable peeler.
- Slice the cucumber as thinly as possible. A mandoline or sharp knife works best.
- Arrange slices on a plate and sprinkle evenly with salt.
- Let salted cucumbers sit for about 5 minutes to release excess water.
- Gently blot the cucumber slices with a paper towel to remove moisture. Set aside.
Dressing Preparation
- In a bowl, whisk together sour cream, white vinegar, sugar, minced green onions, and chopped dill.
- Season the dressing with freshly ground black pepper.
- Do not add salt yet; the cucumbers have already absorbed salt.
Combine and Serve
- Pour the dressing over the cucumber slices and toss until coated.
- Taste and add a pinch of salt or more pepper if needed.
- Garnish with extra dill and serve immediately or chill briefly.
Notes
Store in an airtight container in the refrigerator for up to 24–48 hours. If the salad gets watery, drain off excess liquid and whisk the dressing again before serving. Do not freeze this salad.