Mizeria Polish Cucumber Salad Food

POLISH CUCUMBER SALAD

Steps:

• Using a sharp knife, mandolin or food processor, slice the cucumber very thinly and place in a mixing bowl.
• Add salt to the cucumbers, mix well and set aside for 15-30 minutes.
• Strain the cucumber slices through a colander and squeeze out any leftover water.
• Add cucumbers back to a bowl with chopped dill, red onions, lemon juice, sour cream, salt and pepper. Stir until combined.
• Chill before serving.

MIZERIA: POLISH CUCUMBER SALAD WITH SOUR CREAM

Steps:

• Wash the cucumbers and radishes under cold running water.
• [Peeling] There's no need to peel this type of cucumbers, as the skin is edible and very thin. I prefer to peel the cucumbers anyway, only leaving ½ of one cucumber unpeeled (mainly for a visual effect).
• Slice the cucumbers through their length into thin medallions. Repeat with the radishes. Set aside.
• [Optional] Cut the onion in half, peel back the skin. Place the onion halves cut side down, and slice them finely into half-moons.
• Drop sliced vegetables (cucumbers, radishes, onion) into a large bowl. Sprinkle one and a half tablespoons of salt and mix everything with a spoon. The aim is to coat the cucumbers with salt evenly.
• Move the veggies into a colander (or a large sieve). Place a large bowl underneath it - it can be the same bowl we have just used, there's no need for extra cleaning. Cover with a plastic wrap, so the cukes won't dry up and chill in the fridge for 4-5 hours; or even overnight. We're not done here just yet though, follow the next step.
• Line a fine-mesh sieve (large enough to hold 24 ounces or 700 ml) with a cheesecloth (loose-woven gauze) or a piece of paper towel. Place it over a bowl.
• Pour the yogurt in, and cover the whole thing with cling film. Again, refrigerate for 4-5 hours; or overnight. We're done here, for now. See you in a few hours!
• Retrieve both bowls from the refrigerator. Unwrap them and discard the excess liquid that has collected at the bottom.
• Roll the vegetables in paper towels (or a clean kitchen towel) to dry them up and press out any excess juices.
• In a large bowl, add in the yogurt, sour cream, vinegar, sugar, dill, and black pepper. Whisk the dressing together, then add in all the vegetables.
• Toss well and have a taste. We have salted the cucumbers well before, but some of that salt will be gone at this point. I usually add one more teaspoon of salt, but you might need two.
• Refrigerate for a few hours before serving, so that the flavours can develop and blend together. If you're impatient, you can serve it immediately.
• Right before serving, you can sprinkle 'Mizeria' lightly with salt, ground pepper, and a few dill twigs.

POLISH CUCUMBER SALAD (MIZERIA)

Steps:

• Using either knife, mandolin or shredder with slicing option, slice the cucumber very thinly and place in a bowl;
• Add salt to the cucumbers, mix well and set aside for at least 15 minutes (ideally for 30 minutes);
• After at least 15 minutes, strain the cucumbers through a colander and squeeze out any leftover water;
• Add cucumbers back into a bowl, add chopped dill and spring onions; Mix in the sour cream and combine together;
• Check for seasoning and add salt and pepper as needed.
• You can chill it before serving.

MIZERIA (POLISH CUCUMBER SALAD)

Steps:

• For ordinary cucumbers, peel, slice lengthwise and remove the seeds
• Slice as thin as possible, no more than 1/8 inch
• If you're using the thin skinned hot house cucumbers, just slice
• Spread out the slices and sprinkle with salt
• After 20 minutes pat and press with a paper towel
• Combine the sour cream, vinegar, chives, dill, sugar, 1/2 teaspoon salt , and pepper
• Chill

MIZERIA (POLISH CUCUMBERS IN SOUR CREAM) RECIPE

Steps:

• Gather the ingredients.
• Slice the cucumber thinly.
• Place the cucumber slices in a colander and salt the cucumbers liberally.
• Allow the salted cucumbers to stand for 30 minutes.
• While the cucumbers are sitting, make the dressing. In a small bowl, mix together the sour cream, sugar, vinegar (if using), and fresh dill until well blended.
• Cover the dressing and refrigerate until ready to assemble the salad.
• Pat the cucumbers dry.
• Place in a medium bowl and add the dressing.
• Toss with the cucumber slices.
• Season to taste with salt and black pepper.
• Chill the cucumber salad until very cold.
• Sprinkle with additional dill, if desired, before serving.

MIZERIA (POLISH CUCUMBER SALAD)

Steps:

• Sprinkle salt over cucumbers in a bowl. Let stand until cucumbers are soft, about 5 minutes. Squeeze liquid from cucumbers and discard. Add dill to cucumbers.
• Mix sour cream, lemon juice, and sugar in a bowl; add to cucumbers and toss to coat. Season with black pepper. Chill completely before serving, at least 30 minutes.

AUTHENTIC POLISH CUCUMBER SALAD (MIZERIA)

Steps:

• Place cucumbers in a medium bowl.
• Add salt.
• Mix lightly until salt adheres evenly to cucumbers.
• Cover and refrigerate for one hour.
• Drain juice from limp cucumbers.
• In a small bowl, combine the remainder of the ingredients.
• Add to cucumbers, mixing gently.
• Cover and refrigerate until ready to serve.

POLISH MIZERIA SALAD WITH CUCUMBER AND SOUR CREAM

Steps:

• With a mandoline or sharp knife, thinly slice 1 large English cucumber and 2 radishes (optional) and sprinkle with 1/2 teaspoon salt. Place in a colander and leave for 10-15 minutes. Tap the cucumbers dry and transfer to a serving bowl.
• Mix the 1/2 cup of sour cream, juice of 1/2 lemon, and 1/4 freshly ground black pepper. Toss the dressing with cucumber and garnish with fresh dill. Serve immediately as an accompaniment.

MIZERIA (CUCUMBER SALAD)

Steps:

• Finely slice the cucumber into rings and lay out flat on a plate and sprinkle over salt to draw out some of the moisture
• Squeeze the excess moisture from the cucumbers and drain
• Mix together the yoghurt and lemon juice them combine with the cucumber
• Finely chop the dill
• Mix dill and pepper into the cucumber mixture
• Serve chilled

MIZERIA: POLISH CUCUMBER SALAD RECIPE

Steps:

• Peel the cucumbers, then slice them very thinly - you can use vegetable guillotine or simply cheese slicer.
• Spread the cucumbers and put some salt on them, then put them aside.
• After 10 minutes pat and press with a paper towel to get rid of extra water.
• In a small bowl mix sour cream and lemon juice (+ vinegar if desired), then add sugar and dill. Add cucumbers and mix it all together.
• Put in the fridge for an additional 10-15 min.

POLISH CUCUMBER SALAD (MIZERIA)

Steps:

• Mix well all ingredients in a bowl. Serve.

VEGAN POLISH CUCUMBER SALAD (MIZERIA)

Steps:

• Thinly slice the cucumber. You can leave it either peeled or unpeeled.
• Transfer the cucumber to a large mixing bowl together with the dill, spring onion, garlic, soy yoghurt, salt, pepper, sugar and lemon juice. Stir together thoroughly.
• Leave in the fridge for 10-15 minutes to chill, then serve.

COOL CUCUMBER SALAD ( POLISH MIZERIA )

Steps:

• 1. Wash and peel the cucumber. Slice into thin/medium-thin slices. Mix in bowl with vinegar, salt and pepper, and chill in fridge for about 2 hours.
• 2. After chilled, drain the cucumbers, and if you don't like the strong vinegar flavor, give them a rinse, too.
• 3. Mix in the sour cream. Chop dill and add that in. Mix well and enjoy! This tastes very fresh and cold and is a great accompaniment to anything off the grill, and also goes so well with baked or mashed potato!