Prep 20 mins
Cook 0 mins
This is a traditional polish side salad. Its usually served with chicken or pork escalopes but its delicious served with gulash or any other meat dish. Also it makes a cooling and refreshing end to any spicy dish. For a low fat version replace the sour cream with fat free greek yoghurt and you will get an equally delicious salad.
- 1 cucumber, peeled and thinly sliced
- 1 cup sour cream
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 1⁄2 teaspoon salt
- 1 tablespoon very finely chopped dill (optional)
- 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!
We omit the sugar and add freshly ground black pepper and a good amount of thinly sliced onion. I don't always add the lemon juice, either, as I like a thicker "dressing". I never really measure, but I do think I use a bit more cucumber for this amount of sour cream. Definitely tastes better if allowed to chill for a bit so the flavors have time to marry a bit. Very cool and refreshing!
I grew up eating this salad and I love it. I usually don't add the dill but I did this time and I always add a little minced onion for flavor. This recipe is great even before I've marinated it. I used a little less sour cream due to other reviewers suggestions but it would be fine with the suggested amount. I think it depends whether you like a lot or a little. I happen to think the more sour cream the better!
Made for the *Best of 2008* cookbook game, this cuke salad reminded me of my great-uncle Emil (Czech) as we often had 1 a bit like it growing up. I liked this better w/its hint of sweetness. I had to use dried dill & ended up halving the amt of sour cream as I started w/that amt & found it plenty for us. We liked this a lot, but missed the flavor & texture produced by adding thinly sliced red onion. This will be repeated w/the chgs mentioned. Thx for sharing this recipe w/us. :-)