Mizeria (Polish Cucumber Salad)
Mizeria is a vibrant, refreshing Polish cucumber salad, celebrated for its crisp, thinly sliced cucumbers, aromatic fresh dill, and a luscious, tangy sour cream dressing. This classic side dish offers a delightful cool and creamy contrast, perfectly balancing richer main courses with its bright, clean flavors.
En original opskrift af Forkin
- Tid i alt
- 45 min.
- Portioner
- 4
- Sværhedsgrad
- Nem
- Pr. portion
- 82 kcal
Allergenoplysninger: kan indeholde mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
- 3 stk.cucumber, thinly sliced
- 0,5 tsk.salt
- 0,5 kopsour cream
- 2 spsk.fresh dill, finely chopped
- 1 spsk.white vinegar
- 0,25 tsk.black pepper, freshly ground
- 0,5 tsk.sugar(valgfrit)
Udstyr
Mandoline (valgfrit) · Chef's knife · Cutting board · Colander · Medium mixing bowl · Whisk · Kitchen towel
Fremgangsmåde
Trin for trin
- 1
Wash the cucumbers thoroughly and thinly slice them using a mandoline or a sharp chef's knife.
Ca. 5 min.
Kokkens note: For the most delicate texture and even slices, a mandoline is highly recommended. If using a knife, aim for paper-thin rounds.
- 2
Place the sliced cucumbers into a colander, sprinkle evenly with salt, and gently toss to coat.
Kokkens note: Salting the cucumbers draws out excess moisture, preventing the salad from becoming watery and ensuring a crisp texture.
- 3
Allow the salted cucumbers to rest in the colander for 15 minutes, letting the liquid drain away.
Ca. 15 min.
Kokkens note: Place the colander over a bowl to catch the expelled water, making cleanup easier.
- 4
While the cucumbers are resting, prepare the creamy dressing by whisking together the sour cream, finely chopped fresh dill, white vinegar, black pepper, and sugar in a medium mixing bowl.
Ca. 3 min.
Kokkens note: Taste the dressing at this stage and adjust the sugar to your preference; some prefer a slightly sweeter Mizeria, while others enjoy a tarter profile.
- 5
After 15 minutes, firmly squeeze the cucumbers by hand to remove as much remaining liquid as possible.
Kokkens note: This step is crucial for a non-watery salad. You'll be surprised how much liquid comes out!
- 6
Pat the squeezed cucumbers thoroughly dry with a clean kitchen towel or several layers of paper towels.
Ca. 2 min.
Kokkens note: Ensure the cucumbers are as dry as possible to prevent diluting the dressing and maintain their crispness.
- 7
Add the dried cucumbers to the bowl with the prepared dressing and gently toss until all the cucumber slices are evenly coated.
Ca. 1 min.
Kokkens note: Use a rubber spatula or your hands to gently fold the dressing into the cucumbers without bruising them.
- 8
Taste the salad and adjust the seasoning as needed, adding more salt, pepper, or vinegar to achieve your desired balance of flavors.
Ca. 1 min.
Kokkens note: A pinch more salt can brighten all the flavors, while a touch more vinegar can enhance the tang.
- 9
Serve the Mizeria immediately for a fresh taste, or for optimal flavor melding, chill it in the refrigerator for at least 30 minutes before serving.
Ca. 30 min.
Kokkens note: Chilling allows the flavors to deepen and the cucumbers to absorb more of the dressing's tang.
Pr. portion
Næringsindhold
- Kalorier
- 81,7kcal
- Protein
- 1,8g
- Kulhydrat
- 6,9g
- Fedt
- 5,9g
- Kostfibre
- 0,8g
- Sukker
- 3,9g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
This refreshing salad pairs wonderfully with grilled meats, roasted chicken, or hearty stews. For a lighter version, substitute Greek yogurt for half of the sour cream. A sprinkle of fresh chives or a dash of lemon juice can also add another layer of brightness. It's a fantastic addition to any summer BBQ or family dinner.
Store leftover Mizeria in an airtight container in the refrigerator. Consume within 2-3 days for best quality.
Mizeria is best served chilled and does not require reheating. If it has been sitting out, chill it again before serving.