Polish Cucumber Salad Recipe (Mizeria) | Easy Creamy Dill Side Dish
This Polish cucumber salad recipe (called Mizeria in Poland) has been one of the simplest and most refreshing dishes in my kitchen. It's a traditional creamy cucumber salad with sour cream and fresh dill that my mom used to make. It’s cool, creamy, and lightly tangy. It is just perfect for hot afternoons or as a side for grilled meats or hearty casseroles. This recipe is very close to the one my mom used to make, and it always brings back warm memories with every bite.
🥒 What is Mizeria? (Traditional Polish Cucumber Salad)
📋 Recipe Info:
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4-6 people
- Difficulty: Easy
🧂 Polish Cucumber Salad Ingredients
Here are the basic ingredients to make this light and delicious cucumber salad:
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About 1 pound of small cucumbers (I like the kind with thin skin), peeled and sliced very thin
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Salt (just a sprinkle to help draw out the water)
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A generous handful of fresh dill, finely chopped
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2 to 3 tablespoons of sour cream
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A little squeeze of lemon juice (around 1 teaspoon)
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A pinch of white sugar (adjust to your taste)
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Freshly ground black pepper
🥗 How to Make Mizeria (Step-by-Step)
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Start by prepping the cucumbers. Place the thinly sliced cucumbers in a colander and sprinkle lightly with salt. Let them sit for about 5 to 10 minutes. This step helps remove excess moisture and gives the salad a better texture.
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Squeeze out the extra water. After they’ve softened a bit, gently press the cucumbers with your hands or a clean kitchen towel to remove any extra liquid.
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Mix the dressing. In a small bowl, stir together the sour cream, lemon juice, and sugar until well combined.
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Combine and chill. Toss the cucumbers with the chopped dill, then pour the creamy dressing over everything and stir until the cucumbers are well coated. Add a few cracks of black pepper to taste.
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Let it sit. For best flavor, cover the salad and refrigerate it for at least 30 minutes before serving.
📜 A Little History of Mizeria
The name “Mizeria” might sound a little sad, it loosely translates to “misery” in Polish, but the dish is anything but gloomy. It’s believed to be named that way either because it was once a simple peasant dish or because it was so beloved by Queen Bona Sforza of Poland that it made her homesick for Italy. Either way, this salad has stood the test of time and is still a staple in many Polish homes today.
💡 Expert Tips for the Best Mizeria
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Use English cucumbers or Persian cucumbers if you want thinner skins and fewer seeds.
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You can swap sour cream with plain Greek yogurt for a slightly tangier version.
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Don’t skip the dill. It adds that traditional herbal flavor that makes Mizeria so unique.
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Serve it with pierogi, roast chicken, pork chops, or as a picnic side dish.
💌 Love this recipe?
Download this free printable recipe card.
Looking for more recipe inspiration? Check out the other dishes I’ve shared.
❓ Common Questions
Q. How long does Mizeria keep? A. Store in an airtight container in the fridge for up to 2 days. The cucumbers may release water over time, so it's best enjoyed fresh.
Q. Can I freeze Mizeria? A. No, cucumber salads don't freeze well because cucumbers become mushy when thawed.
📝 Simple Wrap-Up
Mizeria is one of those humble recipes that proves less really is more. With just a few ingredients and a little time, you can whip up a dish that feels comforting, cool, and just a little bit special. It’s a perfect way to enjoy cucumbers when they’re in season, and a great reminder that the best food doesn’t need to be complicated.
Try my Cherry Cloud Delight for another family recipe, or check out my Maple-Glazed Salmon for a complete summer meal.
Have you tried this recipe? Share your thoughts in the comments.
Sensibly and simply yours,
Kat
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