Mizeria (Polish Cucumber and Sour Cream Salad)

About This Recipe

Mizeria is a real, traditional Polish dish, known as Polish Cucumber and Sour Cream Salad. Thinly sliced cucumbers salted, drained and dressed in a light sour cream and dill sauce, a cooling summer side.\n\nMizeria has been a staple Polish side dish for centuries, with its name possibly derived from the Latin word for 'misery', a wry historical reference to the humble simplicity of the dish's ingredients.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Polish home cooking, not a generic stand-in for a search term.

Ingredients

Serves 4

• 2cucumbers(very thinly sliced)
• 1 tspfine sea salt(for salting)
• 150 mlsour cream
• 1 tbsplemon juice or white vinegar
• 2 tbspchopped fresh dill
• 0.25 tspblack pepper
• 1 tspsugar

Instructions

1. 1

   Salt the cucumbers

   Toss the sliced cucumbers with salt and let sit in a colander for 20 minutes to draw out excess water.

2. 2

   Drain thoroughly

   Press gently to remove any remaining liquid, then pat dry with a clean towel.

3. 3

   Make the dressing

   Whisk together sour cream, lemon juice, sugar and black pepper.

4. 4

   Combine

   Toss the drained cucumbers with the dressing until evenly coated.

5. 5

   Add dill

   Fold in the chopped fresh dill.

6. 6

   Chill and serve

   Refrigerate for at least 15 minutes before serving cold as a side dish.

Variations

• •

  Add thinly sliced red onion for extra bite.

• •

  Use Greek yogurt instead of sour cream for a lighter, tangier version.

• •

  A version with a touch of garlic is common in some regional households.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions