Mizeria (Polish Cucumber Salad) with Dill
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Source: https://recipheon.com/en/recipes/snacks/mizeria-polish-cucumber-salad-with-dill
About this recipe
Cool cucumber mizeria with dill is a simple, classic side dish that comes together in a dozen or so minutes. Thinly sliced fresh cucumbers are combined with salt, sour cream, a splash of lemon juice, a little sugar, and plenty of dill, making the salad creamy, lightly tangy, and very refreshing. It tastes best after a brief rest, when the cucumbers release their juices and the dressing melds. This inexpensive, quick, and versatile recipe pairs with new potatoes or cutlets and also works as a light snack on warm days.
Ingredients
Servings: 4
Cucumbers
600 g fresh pickling cucumbers or greenhouse cucumbers
1 teaspoon salt
Dressing
200 g thick sour cream (18% fat)
2 tablespoons finely chopped fresh dill
1 tablespoon lemon juice
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
Steps
Wash and dry the cucumbers. Peel them in strips if the skin is thick or slightly bitter, then slice them very thinly and transfer them to a bowl.
Add the salt, toss well, and let the cucumbers stand for 5 minutes to release some of their liquid.
In a separate small bowl, stir together the sour cream, dill, lemon juice, sugar, and pepper. Taste and, if needed, adjust the seasoning very lightly to taste.
Gently squeeze the excess liquid from the cucumbers, then toss them with the dressing until evenly coated.
Let the salad stand for 5 minutes so the flavors can meld, then serve the mizeria right away or thoroughly chilled.
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