Mizeria (Polish Cucumber Salad)
Mizeria is a vibrant, refreshing Polish cucumber salad, celebrated for its crisp, thinly sliced cucumbers, aromatic fresh dill, and a luscious, tangy sour cream dressing. This classic side dish offers a delightful cool and creamy contrast, perfectly balancing richer main courses with its bright, clean flavors.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 82 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 3 pcscucumber, thinly sliced
- 0.5 tspsalt
- 0.5 cupsour cream
- 2 tbspfresh dill, finely chopped
- 1 tbspwhite vinegar
- 0.25 tspblack pepper, freshly ground
- 0.5 tspsugar(optional)
Equipment
Mandoline (optional) · Chef's knife · Cutting board · Colander · Medium mixing bowl · Whisk · Kitchen towel
The method
Step by step
- 1
Wash the cucumbers thoroughly and thinly slice them using a mandoline or a sharp chef's knife.
About 5 min
Cook’s note: For the most delicate texture and even slices, a mandoline is highly recommended. If using a knife, aim for paper-thin rounds.
- 2
Place the sliced cucumbers into a colander, sprinkle evenly with salt, and gently toss to coat.
Cook’s note: Salting the cucumbers draws out excess moisture, preventing the salad from becoming watery and ensuring a crisp texture.
- 3
Allow the salted cucumbers to rest in the colander for 15 minutes, letting the liquid drain away.
About 15 min
Cook’s note: Place the colander over a bowl to catch the expelled water, making cleanup easier.
- 4
While the cucumbers are resting, prepare the creamy dressing by whisking together the sour cream, finely chopped fresh dill, white vinegar, black pepper, and sugar in a medium mixing bowl.
About 3 min
Cook’s note: Taste the dressing at this stage and adjust the sugar to your preference; some prefer a slightly sweeter Mizeria, while others enjoy a tarter profile.
- 5
After 15 minutes, firmly squeeze the cucumbers by hand to remove as much remaining liquid as possible.
Cook’s note: This step is crucial for a non-watery salad. You'll be surprised how much liquid comes out!
- 6
Pat the squeezed cucumbers thoroughly dry with a clean kitchen towel or several layers of paper towels.
About 2 min
Cook’s note: Ensure the cucumbers are as dry as possible to prevent diluting the dressing and maintain their crispness.
- 7
Add the dried cucumbers to the bowl with the prepared dressing and gently toss until all the cucumber slices are evenly coated.
About 1 min
Cook’s note: Use a rubber spatula or your hands to gently fold the dressing into the cucumbers without bruising them.
- 8
Taste the salad and adjust the seasoning as needed, adding more salt, pepper, or vinegar to achieve your desired balance of flavors.
About 1 min
Cook’s note: A pinch more salt can brighten all the flavors, while a touch more vinegar can enhance the tang.
- 9
Serve the Mizeria immediately for a fresh taste, or for optimal flavor melding, chill it in the refrigerator for at least 30 minutes before serving.
About 30 min
Cook’s note: Chilling allows the flavors to deepen and the cucumbers to absorb more of the dressing's tang.
Per serving
Nutrition
- Calories
- 81.7kcal
- Protein
- 1.8g
- Carbs
- 6.9g
- Fat
- 5.9g
- Fibre
- 0.8g
- Sugar
- 3.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This refreshing salad pairs wonderfully with grilled meats, roasted chicken, or hearty stews. For a lighter version, substitute Greek yogurt for half of the sour cream. A sprinkle of fresh chives or a dash of lemon juice can also add another layer of brightness. It's a fantastic addition to any summer BBQ or family dinner.
Store leftover Mizeria in an airtight container in the refrigerator. Consume within 2-3 days for best quality.
Mizeria is best served chilled and does not require reheating. If it has been sitting out, chill it again before serving.
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