This super refreshing, creamy and crunchy Polish cucumber salad, also known as Mizeria, is incredibly simple and very delicious. My Mom lives a few steps away from the farmers market and during the summer months she makes this salad at least 3 times a week and everyone loves it.
In Poland we tend to eat whatever is in-season. Cucumbers are summer produce and they are usually eaten during hot summer months, when they are fresh and crunchy. That doesn’t mean you can’t have them during the winter months, but when you buy them fresh from the farmer, it’s a whole new level of satisfaction.
There are several variations of cucumber salad, but here I’m going to share with you my Mom’s version of Mizeria. It only requires a few simple ingredients.
Ingredients:
- 1 large or 2 small Kirby cucumber(s)
- 3 tablespoons sour cream
- 1 tablespoon fresh dill, chopped (optional)
- 1 tablespoon scallions (green spring onions)
- Salt & pepper to taste
Instructions:
It is important to use fresh, crunchy and not overgrown cucumbers. I like to use Kirby cucumbers, but if you don’t have any, make it with English or smaller Persian cucumbers.
First, wash the cucumbers, cut off both ends and peel them thinly.
Next, you can either use a knife or a mandolin slicer and cut each cucumber into thin slices. Place the cucumber slices in a colander, add salt and mix it well.
Find a great selection of mandolin food slicers on sale on Amazon
Set aside for at least 20 to 25 minutes. Stir the cucumbers and gently squeeze out the excess water that they released. After all, about 95% of cucumber is just water. Adding salt beforehand draws out all of the liquid, leaving you with nice and crisp cucumber pieces.
Next, place the cucumbers in a medium bowl and add finely chopped dill and spring onions. Mix in the sour cream and gently combine everything together. You can add more sour cream if you want an extra creamy salad.
Season to taste with salt and black pepper. Be careful with the salt, as your cucumbers were salted previously, so you may only need to add a little pepper.
Place the salad in the fridge for a few minute.
Sprinkle with additional dill, if desired, before serving.
To be honest, just for fun and to make it more interesting, sometimes I add thinly sliced radishes and/or tomatoes to my cucumber salad. It is such a versatile dish you can never go wrong with mixing in your favourite vegetables. Some recipes call for adding lemon juice or a vinegar. I tried it and didn’t like it. But that just me….
Mizeria is an excellent side dish for any meal. It is usually served with a meaty main course like:
- Polish meat patties or kotlety mielone (here is my Mom’s traditional recipe)
- Chicken cutlets (see my wife’s famous recipe)
- Polish potato casserole (see the recipe)
- Pork cutlets
- Pierogies
This salad should be served and enjoyed right away. The cucumbers will release more moisture over time, making the salad watery. If you have any leftover salad, store it in the fridge for up to 1 day before draining the excess liquid.
SMACZNEGO!!!
