When checking how popular mizeria is internationally, I stumbled upon a few articles stating that it’s name means “misery” in Polish.
While that’s technically true (maybe in a dictionary from hundred years ago), I guarantee you – if you say: “mizeria” out loud, fat zero of Poles will make any connection of that word with “misery”. All they’ll think about is delicious, crunchy cucumber salad. Absolutely perfect as a complimentary side dish for a typical Polish dinner.
Fun fact – in Poland, we grow a lot of cukes. Tons, actually.
In 2014 we produced 514k tons (sic!) of this crunchy goodness. That’s a lot of mizeria and pickles! :-D
And you know what’s awesome about Mizeria?
Even if you’re a total beginner, and you have no clue what you’re doing – there is no way you’ll fail. I guarantee it will be tasty, no matter what. (unless you buy some dodgy cucumbers that is)
Mizeria: Polish Cucumber Salad with Sour Cream
- 300 gram fresh cucumbers (ideally seedless, English or Persian,) 0.7 lbs
- salt to taste
- pepper to taste
- 2 tbsp chives or spring onions chopped
- dill to taste
- 2 tsp lemon juice
- 3/4 cup cream 18%, 150g
Wash the cucumbers and peel them.
Cut them into super-thin slices. Season with salt and pepper.
Combine with washed and chopped dill, chives, lemon juice and sour cream.
Mix and serve with your lunch or dinner dish.
That’s how I roughly make mizeria. If you feel like you need more cream, go for it!
Polish Cucumber Salad FAQ
Can make it with yogurt?
Sure you can! Use a natural yogurt instead of cream, and I often do. Make sure that the yoghurt isn’t overly runny, as ideally it should stick to cucumber slices. I buy creamier 10% fat greek yogurt.
What about Polish cucumber salad with vinegar?
If you’re into more sour flavours, go for it – add a teaspoon or two of vinegar into the cream. I haven’t tried it myself, but it’s a common practice. I’ll try it next time and report back to you.