Mizeria Recipe
Polish · Side dish · 10 min total
Mizeria is a classic Polish cucumber salad made with sour cream, dill, and a touch of vinegar. This refreshing side dish is perfect for summer barbecues or alongside hearty meat dishes.
10
min prep
min prep
4
servings
servings
90
kcal/serving
kcal/serving
Ingredients
- 2 medium cucumbers (about 1 lb total)
- 1 teaspoon salt
- 1/2 cup sour cream
- 1 tablespoon white wine vinegar or lemon juice
- 1 tablespoon chopped fresh dill
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
Instructions
- Peel the cucumbers if desired (traditional Mizeria often uses peeled cucumbers). Slice them thinly, about 1/8 inch thick. You can use a mandoline or a sharp knife.
- Place the sliced cucumbers in a colander, sprinkle with salt, and toss to coat. Let them sit for 15-20 minutes to draw out excess water.
- After resting, gently squeeze the cucumber slices to remove as much liquid as possible. Pat dry with paper towels.
- In a medium bowl, whisk together the sour cream, vinegar (or lemon juice), dill, sugar, and black pepper until smooth.
- Add the drained cucumbers to the dressing and toss to coat evenly. Taste and adjust seasoning if needed.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled.
Tips
- For a lighter version, substitute Greek yogurt for sour cream.
- Mizeria can be stored in the refrigerator for up to 2 days, but it's best enjoyed fresh.
- Add a pinch of caraway seeds for an extra Polish touch.
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