Polish Salad with Cucumber and Sour Cream - Mizeria

One of the most popular salads in Poland, mizeria with cucumber and sour cream, is creamy and goes well with most meals, especially grilled meat. You will love the simplicity and refreshing taste of this Polish salad recipe.

I knew I would love this Polish dish as soon as I read the ingredients. My favorite summer salad growing up was tomatoes with onions and sour cream, often with an addition of cucumbers. It's still my favorite!

This bright salad is super simple to make. You can't mess it up; however, be sure to check out all the tips below for the best results.

What is Mizeria?

Legend has it that this dish was a favorite dish of an Italian princess married to the Polish King Sigismund I in the 16th century. The dish made her homesick and sad, hence the name mizeria, which means misery.

According to another legend, this dish was popular among the poor and miserable peasants. Whatever the origin, there's no place for misery with this tasty Polish cucumber and sour cream salad.

🛒 Ingredients and Notes

Only a few simple ingredients make this Polish favorite side:

• Cucumber
• Sour cream
• Lemon juice
• Fresh dill

What kind of cucumber is the best to use?

I prefer English cucumber, and here is why:

• it's less bitter
• it's seedless
• its skin is edible, so you don't have to peel it

When cucumbers are abundant in my garden, I use them. However, I choose smaller ones. The seeds in large cucumbers contain the most liquid and are good for soggy salads. Except, no one likes a soggy salad.

👉 Variations

• Want to make it even lighter? Use yogurt instead of sour cream, or season the salad with oil and lemon juice.
• You can add a pinch of sugar to balance the acidity of lemon juice.
• Don't have dill? Chopped chives, parsley, or mint will work well too.
• Need more flavor? Add ¼ cup sliced onions.

🔪 Instructions

1. First, thinly slice the cucumber with a mandoline or sharp knife (see above for cucumber tips).
2. Sprinkle with salt and leave in a colander to drain for about 15 minutes.
3. Meanwhile, make the dressing by mixing the sour cream with lemon juice and black pepper.
4. Next, toss the dressing with cucumbers and garnish with fresh dill. Enjoy!

Recipe Notes:

1. This salad is best if served shortly after you make it. It's such a quick dish to make, but if you wish, you can draw water out of the cucumber ahead of time and only mix it with the dressing right before serving.
2. You will have the best results with English cucumber (see tips above), but if it's not available or you grow cucumbers in your garden, by all means, use those.
3. For variations, you can add sliced onions, a pinch of sugar, substitute sour cream with yogurt or oil, and use chopped chives, parsley, or mint.
4. Refrigerate any leftovers in an airtight container and use them by the next day.

What goes with Polish-style cucumber salad?

The mizeria salad goes well with almost any meal. You will love it alongside the main course like this herb-roasted chicken, meatloaf, or roasted leg of lamb. It's also a perfect accompaniment for all grilled meat, especially steak.

• Israeli Watermelon Yogurt Salad
• Thai Noodle Shrimp Salad
• Sweet And Sour Apple Cabbage Salad
• Asian Zucchini Salad
• Cauliflower (Mock-Potato) Salad
• Leftover Cheeseburger Salad
• Danish Warm Potato Salad
• Avocado Tuna Salad Boats

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Polish Mizeria Salad with Cucumber and Sour Cream

By Jas

You will love how this simple and refreshing Polish cucumber salad complements almost any meal and how easy it comes together!

5 from 3 votes

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine Polish

Yields 4 - 6 servings

Calories 67 kcal

EQUIPMENT

• Mandoline slicer

Ingredients

1x2x3x

US Customary - Metric

• ▢ 1 large English (seedless) cucumber
• ▢ 2 radishes, optional
• ▢ ½ teaspoon salt
• ▢ ½ cup sour cream
• ▢ Juice from ½ lemon
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ Chopped fresh dill to garnish

Cook ModePrevent your screen from going dark

Instructions

• With a mandoline or sharp knife, thinly slice 1 large English cucumber and 2 radishes (optional) and sprinkle with ½ teaspoon salt. Place in a colander and leave for 10-15 minutes. Tap the cucumbers dry and transfer to a serving bowl.
• Mix the ½ cup of sour cream, juice of ½ lemon, and ¼ freshly ground black pepper. Toss the dressing with cucumber and garnish with fresh dill. Serve immediately as an accompaniment.
  

Notes

• This salad is best if served shortly after you make it. It's such a quick dish to make, but if you wish, you can draw water out of the cucumber ahead of time, and only mix it with the dressing right before serving.
• You will have the best results with English cucumber (see tips above), but if it's not available or you grow cucumbers in your garden, by all means, use those.
• For variations, you can add sliced onions, a pinch of sugar, substitute sour cream with yogurt or oil, and use chopped chives, parsley or mint.
• Refrigerate any leftovers in an airtight container and use by the next day.

Nutrition

Calories: 67kcal (3%) | Carbohydrates: 4g (1%) | Protein: 1g (2%) | Fat: 6g (9%) | Saturated Fat: 3g (15%) | Cholesterol: 15mg (5%) | Sodium: 316mg (13%) | Potassium: 151mg (4%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 260IU (5%) | Vitamin C: 2.6mg (3%) | Calcium: 44mg (4%) | Iron: 0.3mg (2%)

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