Polish cucumber salad, or mizeria, is creamy, refreshing and made with a handful of ingredients. This versatile, simple classic salad is usually made with seasonal cucumbers and served with traditional meals.

Top down view of Polish cucumber salad with dill and sour cream in grey bowl.

Polish cucumber salad, called 'mizeria' (pron. 'mee-ZER-ya') is one of the most popular traditional salads in Poland. Poles are happy to serve it with just about any main and it's especially popular during spring and summer when cucumbers are in season.

The word 'mizeria' comes from 'mizerny', which means measly, meager, poor or sickly. This may be a reference to the simplicity of this traditional Polish cucumber salad, which contains very few and inexpensive ingredients. In the past this humble dish was even served with milk as sour cream (popular these days) was too costly.

Making classic Polish cucumber salad involves sprinkling salt over the cucumbers which draws some of the moisture out and softens the cucumbers before assembling the salad (Polish traditional cabbage salad uses a similar method). This minimizes the chances of the salad becoming soggy as well as infuses the cucumbers with salt.

A little salty, creamy and refreshing, Polish mizeria is one of the best summer salads I know.

Polish cucumber salad ingredients and substitutions

Top down view of Polish cucumber mizeria salad ingredients on top of metal surface. — Polish cucumber salad ingredients.

Cucumbers: if possible, use seasonal spring or summer cucumbers (also used in cold cucumber soup).
Sour cream: 12-18%.
Lemon juice: use a small amount.
Fresh herbs: some mizeria recipes recommend only dill, but I like to use it along with chives.
Salt and pepper.

Do I have to peel the cucumbers

Not necessarily, although traditionally mizeria salad is made with peeled cucumbers (Polish people generally like to peel their fruits and vegetables).

If you are using fresh, new cucumbers and want to leave the skin on, I recommend that you taste them first to make sure the skin isn't bitter (if it is, simply peel the cucumbers before making the salad).

Step-by-step recipe instructions

1. Cut cucumbers: Peel and cut the cucumbers into approx. 2-3 mm thick slices using a knife.

2. Remove moisture: Place the cucumber slices in a strainer, add the salt, stir thoroughly and set aside for about 15 minutes (the cucumbers will release moisture). Pat the slices dry with a paper towel (this is my own little trick for removing excess moisture from the cucumbers).

3. Assemble: Place the cucumbers in a large mixing bowl, add the sour cream, dill, chives, drizzle of lemon and pepper to taste. Stir thoroughly and serve (or cover and refrigerate for later, see Notes below for storing tips).

Cucumber slices with fresh dill and chives and sour cream in white bowl.

Making Polish cucumber salad with sour cream in white bowl with pink spatula.

Serving suggestions

Polish creamy cucumber salad with dill is usually served with other traditional dishes. It's my go-to side dish for Polish ground meat kotlety, egg patties (both also accompanied by new potatoes), stuffed potato cakes and many other Polish-style meals.

Alternative ways of preparing mizeria salad

With oil: Add 2 tablespoons of neutral tasting oil (such as rapeseed or another vegetable oil) instead of the sour cream.
Using thinly sliced cucumbers: You can use a mandoline slicer or box grater to slice the cucumbers very thinly. After the moisture has been drawn out your cucumber slices will be quite soft (serve this type of mizeria immediately).

Top tips

If possible, use seasonal spring or summer cucumbers.
I recommend cutting the cucumbers into 2-3 mm thick slices using a knife (don't slice them too thinly).
Adjust the amount of sour cream to your preference.
Polish cucumber salad with sour cream is best served immediately but can be refrigerated (covered) for up to 3-4 hours. After that time it will likely release moisture and may become soggy.
Not suitable for freezing.

More Polish salad recipes to try next

See also these other traditional Polish recipes including a list of the most popular Polish dishes!

Recipe

Traditional Polish Cucumber Salad (Mizeria)

5 from 3 votes

Print Pin Rate

Course: Salad

Cuisine: Polish, vegetarian

Prep Time: 6

Resting: 15

Total Time: 21

Servings: servings

Calories: 40kcal

Author: Monika Dabrowski

Equipment

▢
Large mixing bowl
▢
Strainer

Ingredients

▢ 1½ pounds (680 g) cucumbers chilled, see *Notes below
▢ ½ cup (120 g) sour cream chilled
▢ 1½ tablespoons dill finely chopped
▢ 2 tablespoons chives finely chopped
▢ 1 teaspoon lemon juice
▢ ⅔ teaspoon fine sea salt and pepper to taste

Instructions

Cut cucumber: Peel and cut the cucumbers into approx. 2-3 mm thick slices using a knife.
Remove moisture: Place the cucumber slices in a strainer, add the salt, stir thoroughly and set aside for about 15 minutes (the cucumbers will release moisture). Pat the slices dry with a paper towel (this is my little trick for removing excess moisture from the cucumbers).
Assemble: Place the cucumbers in a large mixing bowl, add the sour cream, dill, chives, drizzle of lemon and pepper to taste. Stir thoroughly and serve (or cover and refrigerate for later, see **Notes below).

Notes

*If possible, use seasonal spring or summer cucumbers.

I recommend cutting the cucumbers into 2-3 mm thick slices using a knife (don't slice them too thinly).

Adjust the amount of sour cream to your preference.

**Polish cucumber salad with sour cream is best served immediately but can be refrigerated (covered) for up to 3-4 hours. After that time it will likely release moisture and may become soggy.

Not suitable for freezing.

Nutrition

*Nutritional information is automatically generated and should be considered as an estimate.

**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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