Mizeria (Polish Cucumber Salad)
Classic Polish mizeria — crisp, thinly sliced cucumbers in a cool sour cream dressing with dill.
Ingredients
- cucumbers3 pcs
- sour cream150 g
- dill15 g
- apple cider vinegar1 tbsp
- sugar0.5 tsp
- salt1 tsp
- ground black pepper1 pinch
Instructions
Wash the cucumbers, peel if desired, and slice into very thin rounds.
Transfer the cucumbers to a colander, sprinkle with salt, toss, and let sit for 15 minutes to drain off excess liquid.
Squeeze the cucumbers well by hand or pat dry with a clean kitchen towel; excess water will make the sour cream dressing watery.
In a separate bowl, combine the sour cream, vinegar, sugar, black pepper, and finely chopped dill.
Add the cucumbers to the dressing and gently mix so as not to break the thin slices. Add more salt if needed.
Cover the salad and refrigerate for at least 20 minutes so it chills through and the flavors meld together.
Serve mizeria cold with cutlets, boiled potatoes, roasted meat, or fish.
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