Mizeria (Polish Cucumber Salad)

Mizeria Polish Cucumber Salad

In case I haven’t previously made it clear, I am a fan of salads. I love them in the spring and summer, but also in the fall and winter. Pasta salads, slaws, cucumber-tomato salad, salads with grains and veggies, I love them all, no matter the season. So, as summer slips away and we move to cooler days, why not have another cold salad?

Mizeria is a traditional Polish cucumber salad that couldn’t really be easier to make. It’s basically 3 ingredients and takes almost no time. The name translates to “misery,” although I have absolutely no idea why — it’s one of the least miserable things ever! I have actually been trying to write this post for a couple weeks, because every time I made Mizeria salad, it disappeared within a day or two. I could take pictures of making it, but never had a picture of the finished product! I finally just made one enormous batch and bought myself a couple of days for pics, but it was still all gone within 3 days. This is addictive stuff.

Mizeria is made from thinly-sliced cucumbers, sour cream, and dill. It’s low calorie, especially if you use light sour cream, and you could also use regular or nonfat plain Greek yogurt. The juices from the cucumbers mix with the creamy dairy and make a light, pleasant dressing that only gets better with time. It’s also simple enough that you can put your own little spin on it. I’m notorious for doctoring recipes, but the only thing I do with this Mizeria is a little black pepper and dehydrated onion, because I love onions so much.

This cool, creamy salad reminds me a lot of Greek Tzatziki sauce, and it is fantastic with spicy foods, a wide variety of different cuisines, and on its own as a snack.  Try it with a nice crusty roll to soak up some of the juice!

Mizeria Polish Cucumber Salad
Mizeria (Polish Cucumber Salad)
Print Recipe
Traditional Polish cucumber salad with sour cream and dill. This recipe is for a standard batch, but the photos are of making a 3x batch.
Servings Prep Time
8 Servings 15 Minutes
Cook Time Passive Time
0 Minutes 15-30 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time Passive Time
0 Minutes 15-30 Minutes
Mizeria Polish Cucumber Salad
Mizeria (Polish Cucumber Salad)
Print Recipe
Traditional Polish cucumber salad with sour cream and dill. This recipe is for a standard batch, but the photos are of making a 3x batch.
Servings Prep Time
8 Servings 15 Minutes
Cook Time Passive Time
0 Minutes 15-30 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time Passive Time
0 Minutes 15-30 Minutes
Ingredients
Servings: Servings
Instructions
  1. Mizeria polish cucumber salad
  2. Slice both bitter ends off each cucumber, then peel the cucumbers. Thinly slice both cucumbers (I used a mandolin, but a knife works fine too!)
    Mizeria polish cucumber salad
  3. Layer cucumber slices in a colander and sprinkle with 1 tablespoon kosher salt. Mix the slices around so the salt is distributed. This will help draw water out of the cucumbers, making the final salad less runny. Let the cucumbers sit and drain for 15-30 minutes.
    Mizeria polish cucumber salad
  4. While the salted cukes are draining, make your dressing : combine sour cream and dill, black pepper and onion flakes if desired, in a bowl and mix until smooth and evenly distributed. Let this meld while the cucumbers drain.
    Mizeria polish cucumber salad
  5. Shake any remaining water off the cucumbers and out of the colander. Put the slices in a large bowl and combine with the dressing. Mix well, but gently. I like to do this with clean or gloved hands, but mixing carefully with a wooden spoon or spatula is great too.
    Mizeria polish cucumber salad
  6. The salad is mixed when all the cucumbers are evenly coated with the dressing. Some foamy bubbles in the dressing are normal.
    Mizeria polish cucumber salad
  7. The salad is ready to eat at this point, but it is even better if it sits for an hour or more. Enjoy!
    Mizeria Polish Cucumber Salad
Share this Recipe
Powered byWP Ultimate Recipe

Leave a comment

Your email address will not be published. Required fields are marked *