Mizeria (Polish Cucumber Salad with Soured Cream and Dill)
Paper thin cucumber in a cool, tangy soured cream and dill dressing. The salad that goes beside every Polish schnitzel.
- Time25 min
- LevelEasy
- Costabout £0.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 125kcal
- 9.7gcarbs
- 6.1gof which sugars
- 7.8gfat
- 4.7gsaturates
- 5gprotein
- 4.2gfibre
- 1.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Slice the cucumbers as thinly as you can, using a mandoline or a sharp knife.
- 2
Toss the slices with the salt in a bowl and leave for 15 minutes. They will release plenty of water.
15 min - 3
Tip the cucumber into a sieve and squeeze gently with your hands to remove the liquid. Pat dry with kitchen paper.
- 4
Stir the soured cream, dill, lemon juice, vinegar and pepper together in a clean bowl.
- 5
Fold in the cucumber. Taste and add more lemon if you like it sharper. Serve cold within an hour, as it gets watery if left.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
