Polish
Mizeria
Delicate salted cucumber rounds dressed in sour cream with dill, lemon, pepper, and a small pinch of sugar—a cool Polish dinner salad with a clean, lactic tang.
4 servings · 15 minutes prep
Ingredients
Cucumbers
- 1 1/4 pounds English cucumbers, peeled in alternating strips and sliced 1/16 inch thick
- 3/4 teaspoon Diamond Crystal kosher salt
Cream and Dill
- 1/2 cup full-fat sour cream
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon granulated sugar
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons finely chopped fresh dill
Directions
Draw Off the Cucumber Water
- Toss the cucumber rounds with the kosher salt in a colander. Rest for 15 minutes, then drain well and blot both sides of the pile with a clean towel; do not rinse.
Balance the Cream
- Stir the sour cream, lemon juice, sugar, and black pepper until smooth and no sugar crystals remain. Fold in the dill.
Fold and Serve
- Add the drained cucumbers and fold with a broad spoon until evenly veiled. Rest for 5 minutes, fold once more, and serve cool before more liquid accumulates.
