Indulge in the classic flavours of Poland with this authentic Mizeria recipe, a traditional Polish cucumber salad that has stood the test of time. This Polish cucumber salad recipe showcases the essence of simplicity and freshness, making it one of the most popular salads enjoyed by generations. With its crisp cucumber slices, creamy dressing, and aromatic herbs, this Mizeria offers a delightful and refreshing addition to your summer dining experience.
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What is Mizeria?
Mizeria, originating from the Polish word “mizerny” meaning “miserable” or “poor,” holds a fascinating history that traces back to the 16th century. The salad’s story begins with the marriage of Queen Bona Sforza, an Italian princess, to the Polish King Sigismund I. Upon her arrival in Poland, Queen Bona brought with her a love for Italian cuisine and a fondness for fresh vegetables, especially cucumbers.
The Polish people, particularly the poor peasants, were not accustomed to incorporating cucumbers into their traditional recipes at that time. However, influenced by the Italian Queen’s culinary preferences, the humble cucumber soon found its way into the hearts and kitchens of the Polish people. The popularity of her Italian imports, including the refreshing cucumber and sour cream salad, grew among the Polish kings and the nobility of the time.
The salad became known by its Polish name, “Mizeria,” likely signifying the simple, humble and inexpensive ingredients that even the poor people could afford.
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 the centuries, Mizeria has evolved and adapted, but its roots as a tribute to the Italian Queen’s culinary influence and the ingenuity of the Polish people endure to this day. As a timeless and cherished dish, Mizeria continues to be a delightful representation of Polish food heritage and the cultural exchange that shaped it.
More Than Just A Fresh Summer Salad
Mizeria is the epitome of a favourite summer salad in Polish cuisine, celebrating the abundance of cucumbers during the cucumber season. Its refreshing taste and creamy dressing make it a great way to complement various main dishes or stand as a simple salad on its own. With its ease of preparation, this easy cucumber salad is sure to delight your dinner table and win over everyone with its combination of flavours.
- A beloved traditional Polish salad perfect for cucumber season.
- The creamy dressing enhances the refreshing taste of the cucumbers.
- A versatile side dish that pairs well with various mains.
- A quick and effortless recipe is ideal for busy days.
- Celebrates the goodness of fresh cucumbers with a delightful twist of sour cream.
- Brings a burst of flavours and textures to your summer meals.
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 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
- 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).
- 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 clean 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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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 & 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 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 course recipes, 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
- 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 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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