Traditional Polish Cucumber Salad (Mizeria)
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.
Servings 6 servings
Calories 40kcal
Equipment
- Large mixing bowl
- Strainer
Ingredients
- 1½ pounds cucumbers chilled, see *Notes below
- ½ cup 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
Serving: 1serving | Calories: 40kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 277mg | Potassium: 199mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 0.3mg