🇵🇱 Poland · Food
Mizeria
By eatmundo · August 4, 2026
🇵🇱 PLThe quintessential Polish cucumber salad. Crisp slices bathed in a tangy, creamy dill sauce, it is the perfect cooling side dish for any hearty meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel 4 cucumbers and slice them into very thin, uniform rounds using a mandoline if available.
- 2
Place the cucumber slices in a colander and sprinkle with 0.5 tsp salt; let them drain for 20 minutes.
- 3
After 20 minutes, gently squeeze the cucumbers with your hands to remove excess water for a crunchier texture.
- 4
In a small bowl, whisk 200g sour cream, 1 tbsp lemon juice, 1 tsp sugar, and a pinch of black pepper.
- 5
Finely chop the fresh dill bunch, removing any thick stems.
- 6
Combine the drained cucumber slices and the creamy dressing in a large mixing bowl.
- 7
Toss everything gently until the cucumbers are evenly coated and the dill is distributed.
- 8
Refrigerate for 15 minutes before serving so the flavors meld perfectly.
Frequently Asked Questions
Why salt the cucumbers?+
Salting draws out excess water, which prevents the salad from becoming watery and keeps the cucumbers crunchy.
Can I use yogurt instead of sour cream?+
Yes, Greek yogurt is a common, slightly lighter substitute for sour cream, though less authentic.
Should I peel the cucumbers?+
Traditionally yes, especially if the skin is thick or waxy, but you can leave it on if you prefer.
How long can I store it?+
It is best eaten fresh within 2 hours, as the cucumbers will continue to release liquid and lose crispness.
