Mizeria, a classic Polish Cucumber Salad, is a refreshing dish celebrated for its simplicity and vibrant flavors. This traditional recipe combines crisp cucumbers with a creamy and tangy dressing, creating a cool and delightful side dish that complements a variety of meals.
Begin by selecting fresh and firm cucumbers, preferably English or pickling cucumbers for their crisp texture. Thinly slice the cucumbers, allowing them to retain their natural crunch.
The dressing is a key component, typically made with sour cream, yogurt, or a combination of both for a creamy consistency. Add a splash of white vinegar or lemon juice for a tangy kick. Dill, a quintessential herb in Polish cuisine, is finely chopped and incorporated into the dressing, imparting its fragrant and herbaceous notes.
To enhance the salad’s texture, thinly slice red onions and add them to the cucumbers. The onions provide a mild sharpness that complements the coolness of the cucumbers and adds visual appeal to the dish.
Season the Mizeria with salt and pepper, ensuring a well-balanced flavor profile. Allow the salad to chill in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld and intensify.
Mizeria is a versatile dish, often served as a refreshing side alongside hearty Polish meals. Its cool and creamy nature makes it an ideal accompaniment to grilled meats, pierogi, or as a light and satisfying snack on warm days.
This authentic Mizeria recipe captures the essence of Polish culinary traditions, offering a crisp and flavorful cucumber salad that embodies the simplicity and freshness of Eastern European cuisine. Enjoy the delightful Mizeria as a cooling and delicious addition to your culinary repertoire.
Step 1: Place cucumbers into a colander and sprinkle generously with salt; let stand until soft, about 5 minutes. Squeeze liquid from cucumbers and transfer to a bowl with dill.
Step 2: Mix sour cream, lemon juice, and sugar together in a bowl; add to cucumbers and toss to coat. Season with pepper. Cover and chill for at least 30 minutes before serving.
Feedback of Mizeria (Polish Cucumber Salad) Recipes
This is the recipe my Polish family always made for every holiday and occasion. I love it! Pretty sure they used white vinegar instead of the lemon juice. Since the seedless cukes are available now, I use those and they are PERFECT for this recipe!
I like this recipe a lot ,I made this to the letter .However what did because I made 5 times the amount on the recipe .I made the dressing and salted the cucumber let it drain.here is how I kept it great.I keeped the cucumbers separte from the dressing .When I was going to eat it I put it together at least 1 hour before I had the dinner .It retained the flavor and the texture .That way I had enough for the week.
Super simple to make. Easy to adjust to your own taste. Might add jalapeno next time!
Easy and delicious. If you have time to let it sit in the fridge for 3 or more hours, even better. We love dill so I put a lot in.
Great recipe. Made it as written the first time. Second time, I added onion and omitted the sugar. My son loved it too!
I grew up in a Polish family and we had this frequently!! I still enjoy it when the garden gives us fresh cucumbers and dill!
This was delicious as is. Made it for our book club dinner with Polish theme.
I made this for New Year's Eve. Easy to throw together, and everyone inhaled it--wish I'd made a double batch!
Very refreshing side dish, reminiscent of one my Mother used to make. I used red wine vinegar and added more sugar and dill than was called for.
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