Thinly sliced cucumbers salted, drained and dressed in a light sour cream and dill sauce, a cooling summer side.
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been a staple Polish side dish for centuries, with its name possibly derived from the Latin word for 'misery', a wry historical reference to the humble simplicity of the dish's ingredients.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers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.
Serves 4
Toss the sliced cucumbers with salt and let sit in a colander for 20 minutes to draw out excess water.
Press gently to remove any remaining liquid, then pat dry with a clean towel.
Whisk together sour cream, lemon juice, sugar and black pepper.
Toss the drained cucumbers with the dressing until evenly coated.
Fold in the chopped fresh dill.
Refrigerate for at least 15 minutes before serving cold as a side dish.
Salting and draining the cucumbers is essential — skip it and the salad turns watery and dilutes the dressing.
Slice the cucumbers as thin as possible, ideally with a mandoline, for the right delicate texture.
Serve the same day; the salad releases more liquid the longer it sits.
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.
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.
Mizeria 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been a staple Polish side dish for centuries, with its name possibly derived from the Latin word for 'misery', a wry historical reference to the humble simplicity of the dish's ingredients.
The cucumbers weren't salted and drained long enough before dressing — give them a full 20 minutes and press out excess liquid.
It's best made an hour or two before serving; longer storage causes the cucumbers to release more water into the dressing.
English or Persian cucumbers, which have fewer seeds and thinner skins, work best; regular cucumbers should be peeled and seeded first.
Per serving (150g / 5.3 oz) · 4 servings total
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