🇵🇱 Poland · Food
Mizeria (Cucumber Salad)
By eatmundo · August 4, 2026
🇵🇱 PLThe quintessential Polish summer salad. Crisp cucumber slices are dressed in a cooling, tangy sour cream sauce, finished with plenty of fresh dill.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel 500g of cucumbers and slice them into thin, translucent rounds using a sharp knife or mandoline.
- 2
Place the sliced cucumbers in a bowl, sprinkle with 1tsp of salt, and let them stand for 15 minutes to release excess water.
- 3
Drain the liquid from the bowl and gently pat the cucumbers dry with paper towels to prevent a watery dressing.
- 4
In a separate small bowl, whisk 150g of sour cream with 1 tbsp of lemon juice and 1tsp of sugar until smooth.
- 5
Finely chop 1 bunch of fresh dill, discarding the tough lower stems.
- 6
Add the cream dressing and the chopped dill to the cucumbers in the large bowl.
- 7
Season with 0.5tsp of freshly ground black pepper and gently fold everything together to coat evenly.
- 8
Refrigerate for 10 minutes to let the flavors meld before serving chilled as a refreshing side dish.
Frequently Asked Questions
Must I peel the cucumbers?+
Peeling is traditional as the skin can be slightly bitter, but you can leave it on if you prefer extra crunch.
Why salt the cucumbers first?+
Salting draws out excess water, ensuring the sour cream sauce remains thick and creamy instead of watery.
Can I use yogurt instead?+
Yes, plain Greek yogurt is a common, healthier alternative to sour cream, though slightly less decadent.
How long can I keep it?+
Mizeria is best eaten fresh within 1-2 hours; otherwise, the cucumbers release too much liquid and lose their crunch.
