Description
Polish Cucumber Salad, also known as Mizeria, is a fresh and tangy side dish featuring thinly sliced cucumbers tossed in a creamy, slightly sweet dressing made with sour cream, vinegar, and dill. This salad is a simple, refreshing addition to any meal, highlighting the crispness of cucumbers complemented by the subtle zing of vinegar and a hint of fresh herbs.
Ingredients
For the Salad:
- 2 large cucumbers, peeled and thinly sliced
- 1 small onion, thinly sliced (optional)
- 2 tablespoons fresh dill, chopped
For the Dressing:
- 1/2 cup sour cream
- 1 tablespoon white vinegar or apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the cucumbers and onion: Peel and thinly slice the cucumbers. If using, peel and thinly slice the onion as well. Place them together in a mixing bowl.
- Mix the dressing: In a small bowl, combine sour cream, vinegar, sugar, salt, and black pepper. Whisk until smooth and the sugar is dissolved, creating a creamy dressing.
- Toss the salad: Pour the dressing over the sliced cucumbers and onions. Add the chopped fresh dill and gently toss everything together until well coated.
- Chill before serving: Refrigerate the salad for at least 30 minutes to allow the flavors to meld and the cucumbers to release their juice, making the salad even more flavorful and refreshing.
- Serve: Give the salad a quick stir before serving. Enjoy as a cool, creamy side dish alongside your favorite meals.
Notes
- For an extra crunch, strain the sliced cucumbers for 10 minutes and pat dry before mixing with the dressing.
- You can substitute sour cream with Greek yogurt for a lighter version.
- Adjust the amount of vinegar and sugar according to your taste preferences.
- This salad is best consumed within 24 hours for optimal freshness.
- Fresh dill is key to authentic flavor, but dried dill can be used in a pinch (reduce quantity by half).
