Mizeria
Traditional Polish cucumber salad
Ingredients
- 2 large cucumbers preferably thin-skinned, like English cucumbers
- ½ teaspoon salt
- ½ cup (120 ml) sour cream or Greek yogurt for a lighter version
- 1 tablespoon white vinegar or lemon juice
- 1 teaspoon sugar optional
- 2 tablespoons fresh dill finely chopped
- freshly ground black pepper to taste
- 1 small clove garlic, minced optional
Instructions
- Prepare the cucumbers: Wash the cucumbers and slice them as thinly as possible. A mandoline slicer works best for even slices. Place them in a bowl, sprinkle with salt, and let sit for 10–15 minutes to release excess moisture.
- Make the dressing: In a separate bowl, mix sour cream, vinegar (or lemon juice), sugar (if using), and minced garlic (if using) until smooth.
- Assemble the salad: Drain the cucumbers and pat them dry with a paper towel. Add them to the dressing and toss until fully coated.
- Final touches: Sprinkle fresh dill over the salad and season with freshly ground black pepper to taste.
- Chill and serve: For the best flavor, refrigerate for at least 15–20 minutes before serving.
Notes
Mizeria: a refreshing taste of Polish tradition
Polish cuisine is often associated with rich, hearty meals—think pierogi, kielbasa, and bigos—but alongside these comforting dishes, there exists a tradition of light, refreshing sides that bring balance to the table. Mizeria, a classic Polish cucumber salad, is one such dish. With its crisp texture, creamy dressing, and delicate herbal aroma, it has been a beloved staple in Polish households for centuries. Despite its somewhat somber name—"mizeria" translates to "misery" in Polish—this dish is anything but sad. In fact, it offers a delightful contrast to heavier meals, making it a favorite across generations.
A dish rooted in simplicity
At its core, mizeria is a simple yet elegant dish that relies on just a handful of fresh, high-quality ingredients. Traditionally, it features thinly sliced cucumbers, which serve as the crisp, refreshing base. These are then coated in a smooth, tangy dressing made from sour cream and a splash of vinegar or lemon juice, which adds a gentle acidity. A generous sprinkle of freshly chopped dill enhances the flavor, adding a fragrant, herbaceous note. Some variations also include a touch of sugar to balance the tanginess or finely minced garlic for a hint of sharpness. The result is a salad that is both creamy and refreshing, making it the perfect complement to more robust dishes.The perfect side for any occasion
One of the reasons mizeria has remained so popular is its incredible versatility. It pairs beautifully with a wide range of main courses, particularly those with deep, savory flavors. In Polish cuisine, it is often served alongside breaded pork cutlets (kotlet schabowy), roasted meats, or grilled sausages, providing a cooling contrast to these rich, flavorful dishes. Its light and creamy nature also makes it a fantastic companion to potato-based meals, stews, or even simple sandwiches. During the summer months, mizeria is a staple at outdoor gatherings, where its refreshing taste helps cut through the smokiness of grilled foods. It is frequently featured at family picnics, backyard barbecues, and traditional Polish feasts. Some people even prefer to make a lighter version by substituting sour cream with Greek yogurt or a drizzle of olive oil, making it an even healthier choice. Others add red onions, radishes, or even a splash of buttermilk for extra depth of flavor.
