Mizeria Polish Cucumbers In Sour Cream Food

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MIZERIA (POLISH CUCUMBER SALAD)



Mizeria (Polish Cucumber Salad) image

Polish cucumber salad. I serve it on Christmas Eve.

Provided by VeggieMommy

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 45m

Yield 12

Number Of Ingredients 7

1 pound small cucumbers, peeled and thinly sliced
salt to taste
1 bunch dill, chopped
2 ½ tablespoons sour cream
1 teaspoon lemon juice
1 pinch white sugar
ground black pepper to taste

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.

Nutrition Facts : Calories 12.7 calories, Carbohydrate 1.4 g, Cholesterol 1.3 mg, Fat 0.7 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 3.9 mg, Sugar 0.1 g

MIZERIA: POLISH CUCUMBER SALAD WITH SOUR CREAM



Mizeria: Polish Cucumber Salad with Sour Cream image

With one simple trick, you'll make the best Cucumber Salad ever! Just make sure to start preparing it the night before.

Provided by Polonist

Categories     Polish Side Dishes

Time 5h10m

Number Of Ingredients 10

4-5 large cucumbers (approx. 3 pounds, 1.4 kg); English/hothouse; see notes
6-7 radishes, optional
1 medium (4 ounces, 110 gram) red onion; optional
1 ½ tablespoon salt
3 cups (24 ounces, 700 ml) plain whole milk yogurt, unsweetened; see notes
2 cups (16 ounces, 470-500 ml) sour cream, 18-20% fat
2 tablespoons apple cider vinegar, white wine vinegar, or lemon juice
1 teaspoon sugar, optional
8 tablespoons (0.3 ounces, 9-10 grams) fresh dill, chopped
1 teaspoon black pepper, freshly ground; optional

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.

Nutrition Facts : Calories 134 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1636 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

AUTHENTIC POLISH CUCUMBER SALAD (MIZERIA)



Authentic Polish Cucumber Salad (Mizeria) image

Don't let the name deceive you - This is very easy, no misery involved! I love Polish food but it is usually high in salt or fat, so I don't make it very often (unfortunately!). This is a very refreshing side dish, especially during the hot summer months. * You can substitute lemon juice for the vinegar and dried dill for the fresh, if you need to.

Provided by BIG_CHIEF

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 medium cucumbers, peeled and thinly sliced
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 cup sour cream
1 tablespoon cider vinegar
1 tablespoon dill

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.

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