Mizeria is one of those dishes that proves the best recipes are often the simplest ones. Just cucumbers, sour cream, and dill. Growing up, this was the cool, creamy counterpoint to every heavy Sunday dinner on our table, and it still is. The trick professional kitchens use for any cucumber salad is salting and squeezing out the excess water first; skip that step and you'll end up with a watery, diluted mess instead of a salad that actually clings to its dressing. This version comes together in ten minutes.
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Ingredients
Here is what I used for this recipe:
- Small Pickling Cucumbers
- Full-Fat Sour Cream
- Fresh Dill
- Lemon Juice
- Salt
- Pepper
- Pickled Red Onion
See recipe card for quantities.
Why You'll Love This
- It's the perfect cooling side. Bright, tangy, and refreshing against anything rich or fried - like a crispy bone-in pork chop.
- It gets better with time. Make it ahead and let it sit in the fridge while you prep the rest of dinner.
- Five ingredients, ten minutes. No cooking required, just good technique.
Instructions
- Slice the cucumbers thin. A mandoline gets you the most even, paper-thin slices, but a sharp knife works fine too. Thin matters here - it's what gives mizeria its delicate texture.
- Salt and rest. Toss the sliced cucumbers with salt and let them sit for 5 minutes. This pulls out excess water so your salad doesn't turn watery once it's dressed.
- Squeeze out the liquid. Working in batches, squeeze the cucumbers firmly in a clean kitchen towel or your hands over the sink. Don't skip this - it's the difference between a dressing that clings and one that pools at the bottom of the bowl.
- Make the dressing. In a bowl, whisk together sour cream, fresh dill, lemon juice, salt, and pepper until smooth.
- Combine and chill. Fold the cucumbers into the dressing until fully coated. Refrigerate for at least 30 minutes before serving - this is when the flavors really come together.
- Top and serve. Finish with pickled red onion and a touch more fresh dill right before serving.
Tips for the Best Mizeria
Don't skip the salting step. It's tempting to rush, but pulling moisture out of the cucumbers first is what keeps this salad from going soupy.
Use full-fat sour cream. Low-fat versions break and turn watery once mixed with the cucumber liquid that remains. Full-fat holds its texture.
Make it ahead. This salad actually improves after 30 minutes to an hour in the fridge, so it's an easy do-ahead side for busy weeknights or when you're prepping a bigger Polish-inspired spread.
Variations
For a traditional Polish twist, add a splash of white vinegar in place of the lemon juice - that's how my family always made it growing up. If you want more crunch, leave the cucumber skins on instead of peeling. And if you're short on fresh dill, a teaspoon of dried will work in a pinch, though fresh really does make a difference here.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. The cucumbers will continue to release liquid as they sit, so give it a quick stir before serving and drain off any excess if needed. This one doesn't freeze well, so plan to make only what you'll eat within a couple of days.
Creamy Polish Cucumber Salad
Equipment
- 1 Mandoline (or sharp knife)
- 1 Large Salad Bowl
- 1 Whisk
Ingredients
- 12 smal Pickling Cucumbers
- ½ cup Full Fat Sour Cream
- 2 tablespoon Fresh Dill, chopped
- 1 tablespoon Lemon Juice
- ½ teaspoon Salt for dressing
- ½ teaspoon Black Pepper
- 1 teaspoon Salt for salting cucumbers
- 2 tablespoon Pickled Red Onion, for topping (optional)
Instructions
- Slice the cucumbers: Thinly slice 12 small pickling cucumbers using a mandoline or sharp knife. Thin, even slices give mizeria its signature delicate texture.
- Salt and rest: Toss the sliced cucumbers with 1 teaspoons kosher salt, for salting cucumbers and let sit for 5 minutes to draw out excess water.
- Make the dressing: In a bowl, whisk together ½ cup full-fat sour cream, 2 tablespoons fresh dill, chopped, 1 tablespoons lemon juice, ½ teaspoon kosher salt, for dressing, and ½ teaspoon black pepper until smooth.
- Combine and chill: Fold the cucumbers into the dressing until fully coated. Refrigerate or serve immdiately.
- Top and serve: Finish with 2 tablespoons pickled red onion, for topping and a touch more fresh dill right before serving.
