Mizeria Polish Cucumbers In Sour Cream 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.

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: 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.

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.

POLISH CUCUMBER AND SOUR CREAM SALAD

Steps:

• combine the sour cream with sugar salt lemon juice and dill then mix in the cucumber and chill for about 20 minutes to an hour. Simple and delicious!

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.