If you've never tried a Polish Cucumber Salad recipe, you're in for a treat! Known as Mizeria, this creamy, herby dish is one of the most popular salads in Poland and a staple at family dinners. Light, refreshing, and ridiculously easy to make, it's a must-try cucumber season salad! And a great introduction to Polish cuisine!
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What is Mizeria?
The Polish word "Mizeria" comes from "mizerny," meaning "miserable" or "poor," but this cucumber and sour cream salad has royal roots. In the 16th century, Queen Bona Sforza, an Italian princess, married Polish King Sigismund I.
Though once unfamiliar to poor peasants, cucumbers became a staple, even gracing the tables of Polish kings. The simple yet flavorful Mizeria eventually became a staple at the grand feasts hosted at the iconic Wawel Castle, enriching the landscape of traditional Polish recipes.
Over time, the popularity of her Italian imports grew among all layers of society (including very poor people), earning its Polish name, reflecting its simple and affordable ingredients, and securing its place in the world of Polish salads.
Of course, over the centuries, the Mizeria recipe has evolved and adapted, but its roots as a tribute to the Italian Queen's influence and the ingenuity of the Polish people endure to this day.
Ingredients and Substitutes
Six simple ingredients are needed (and that includes salt and pepper!). You can find quantities in the recipe card at the end of this post:
- cucumbers: the type of cucumbers you use will greatly determine the final result. We like Persian or short garden cucumbers in this recipe, as they are less watery.
- salt: sea salt (or kosher salt) is our favourite. Avoid using table salt, as it typically has anticaking ingredients.
- chopped chives or spring onions.
- chopped fresh dill: can be replaced with frozen dill or ¼ amount of dried dill.
- sour cream: may be replaced with creme fraiche. You may also use natural yogurt with a little bit of lemon juice. Adjust the quantity based on your preferences - some like the cucumber literally swimming in the creamy dressing!
- Freshly ground black pepper to taste.
A Spin On The Classic Recipe
There are a few different ways to put your own twist on this traditional Polish cucumber salad. Here are some popular additions to this Polish dish:
- white vinegar: add a tablespoon of white wine vinegar or apple cider vinegar to the sour cream dressing. Our Polish friends tell us that Mizeria made with vinegar is known as Warsaw Mizeria.
- Replace chives or green onions with finely chopped red onion for stronger tasting version of Mizeria.
- Add some fresh parsley if you don't enjoy the flavour of dill.
Step-by-Step Method
1. Slice cucumbers using a sharp knife into thin rounds or slightly thicker half-moon shapes, depending on your preference. Add them to a large bowl. You may also use a mandolin slicer for this step (it's certainly convenient if you are making a big batch).
2. Sprinkle the cucumber slices with a teaspoon of salt and gently toss them to ensure the salt is evenly distributed. Allow the cucumbers to sit for about 5-10 minutes, allowing excess liquid to run to the bottom of the bowl, but don't expect a lot of liquid to come out.
3. While the cucumbers are draining, prepare the dressing by combining the sour cream, chopped chives or spring onions, and chopped fresh dill in a small bowl. Mix well to create a creamy sour cream dressing.
4. Once the draining time is up, take the cucumber slices out onto a clean kitchen towel (or paper towels) and pat them dry gently to remove any remaining moisture.
5. Place the cucumbers into a clean bowl. Pour the sour cream dressing over the cucumbers, tossing them together until all the slices are coated evenly.
6. Season the salad with freshly ground black pepper.
7. Serve this simple salad chilled, and if desired, garnish with some additional fresh dill on top before taking it to the dinner table
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Storage
This traditional Polish cucumber salad is at its finest when served fresh. However, if you find yourself with leftovers, you can store them in an airtight container in the refrigerator for 1-2 days.
Keep in mind that cucumbers have a high water content, and as the salad sits, it may become watery and lose some of its crispness and vibrant flavours.
Recipe Tips and Tricks
If it's your first time making this delicious Polish cucumber salad, you may benefit from a few tips and tricks:
- One of the most important steps in this Mizeria salad recipe is salting and draining the cucumber to get rid of excess liquid. Do not skip this step!
- Choose smaller cucumbers (like Persian Cucumbers, or homegrown short varieties) that have small seeds and aren't as watery. If you can, pick fresh cucumbers straight from your garden and use them in Mizeria salad!
- If you have large cucumbers with lots of seeds (like English Cucumbers), scoop most of the middle out before using them in the recipe for the best results.
- Serve this easy cucumber salad within a couple of hours of making it - due to the moisture in the cucumber, the dressing may become watery and the cucumber starts to lose its crunchy texture - and nobody likes soggy salads, right?
- Use vegan sour cream if you want a plant-based option.
What To Serve Mizeria With?
This creamy cucumber salad makes a perfect side dish to a bunch of main dishes, ranging from summer barbecue staples to hearty meals cooked in your kitchen. It makes a refreshing side dish for your pork chop, chicken skewers, lamb shashlik or even burgers.
It is also a perfect accompaniment to fish dishes, including Lemon Butter Baked Salmon, Pan-Fried Sea Bass or Panko Crusted Fish.
More Cucumber Recipes
Have an abundance of cucumbers to use up? We love Asian Cucumber and Carrot Salad and Cucumber, Tomato and Feta Salad.
- Korean Cucumber Salad
- Strawberry & Cucumber Salad
- Persian Shirazi Salad
- Roast Berbere Cauliflower and Chickpeas with Ginger and Cucumber Yoghurt
Mizeria (Polish Cucumber Salad)
Ingredients
- 6 short cucumbers
- 1 teaspoon salt sea salt or kosher salt
- 2 tablespoon chives or spring onions finely chopped
- 2 tablespoon fresh dill finely chopped
- 120 ml (½ cups) sour cream or creme fraiche
- black pepper to taste
Instructions
- Slice cucumbers using a sharp knife into thin rounds or slightly thicker half-moon shapes, depending on your preference. You may also use a mandolin slicer for this step. Place them in a large bowl.
- Sprinkle the cucumber slices with a teaspoon of salt and gently toss them to ensure the salt is evenly distributed. Allow the cucumbers to sit for about 5-10 minutes, allowing excess liquid to run to the bottom of the bowl.
- While the cucumbers are draining, prepare the dressing by combining the sour cream, chopped chives or spring onions, and chopped fresh dill in a small bowl. Mix well to create a creamy sour cream dressing.
- Once the draining time is up, take the cucumber slices out onto a clean kitchen towel (or paper towels) and pat them dry gently to remove any remaining moisture.
- Place the cucumbers into a bowl. Pour the sour cream dressing over the cucumbers, tossing them together until all the slices are coated evenly.
- Season the salad with freshly ground black pepper.
- Serve the salad chilled, and if desired, garnish with some additional fresh dill on top for a beautiful presentation.
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Nutrition
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