I have made this refreshing mizeria (or Polish cucumber salad) recipe hundreds if not thousands of times, and I never tire of it. It’s a simple creamy cucumber salad, but it is the perfect Polish side dish. Seriously, it goes with just about everything, but it’s also a great snack or light lunch on a hot day!
Mizeria is a traditional Polish cucumber salad I started making as a kid with my mom. It’s an easy, creamy cucumber salad that’s slightly sweet and a tad tart, and a great side dish for any meat or fish dinner. It also makes a delicious and rehydrating snack all on its own. It’s the perfect summer food that’s great all year ‘round.
As a Polish immigrant who grew up eating this classic creamy dill version every summer since, I wanted to be sure to pass it on to my own family along with some other Classic Traditional Polish Recipes. This is an authentic old-world recipe, and every culture and family has its own little cucumber salad variations, but I think you’re going to love this classic creamy dill version I grew up with.
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Why You’ll Love This Polish Cucumber Salad
- Authentic Polish recipe made with simple ingredients
- Ready in 10 minutes and goes great with meat or fish dishes
- Creamy and refreshing, it’s the perfect summer side dish
- A great way to use up garden cukes!
What Is Mizeria?
Mizeria is a traditional Polish cucumber salad made with thinly sliced cucumbers, sour cream, and fresh dill, though recipes vary by town or family. It is a staple of Polish cooking and is especially popular during the summer months when cucumbers are readily available and easily grown. The name "mizeria" comes from a Polish word meaning "misery" or "poverty," likely reflecting the salad's simple and cheap ingredients.
This traditional recipe can be found on family dinner tables throughout Poland and is also a popular side dish in many traditional Polish restaurants. The salad is commonly served alongside potatoes and meat dishes, and is cherished for the way it complements heartier foods. Its enduring popularity comes from its simplicity, versatility, and connection to generations of Polish culture.
Ingredients & Substitutions
- English cucumber - Persian cucumbers, mini cucumbers, or pickling cucumbers can all be used. If using regular cucumbers, I recommend peeling them and removing some of the seeds if they are large.
- Sour cream - full or low fat, I like Daisy
- Green onions - or chives
- Fresh dill - chopped. If you only have dried dill, use about ⅓ the recipe amount
- Apple cider vinegar - or lemon juice
- Sugar - regular white sugar to balance out the flavors
See recipe card for quantities.
Instructions
- Step 1: Slice the cucumbers thinly. You can keep the peel on or off. place in a bowl and sprinkle with salt. Set aside for 15-30 minutes, drain, and pat the cucumbers dry.
- Step 2: Add sour cream, dill, green onions, salt, pepper, sugar and vinegar.
- Step 3: Stir together to coat each cucumber slice in the creamy sauce.
- Step 4: Serve immediately or store in the fridge until ready to eat.
Recipe Variations
- Add some thin sliced or chopped red onion in with the ingredients at the end just before stirring
- Use chives instead of scallions for more mild onion flavor throughout
- You can use lemon juice instead of vinegar for the acidic ingredient and a more summery flavor
- Yogurt version - sub a plain, unflavored yogurt for the sour cream
- Don’t like dill? No big deal, just skip it or replace with other aromatic herbs like parsley or even mint.
How to Serve Mizeria Salad
Traditionally, mizeria is served with mashed or boiled potatoes and meat or fish, like breaded pork chop (kotlet schabowy), roasted chicken or fried white fish fillet.
If you’re making this recipe as part of a Polish-inspired dinner, try it alongside my Polish Chicken Soup (Rosol), Mushroom Soup (Zupa Grzybowa) or my Unstuffed Cabbage Rolls.
Storage Tips
This is best eaten immediately or at least the same day. Keeps 1 day refrigerated
Expert Tips & Tricks
After making this recipe for decades, these are my best tips for making perfect mizeria
- Salt vs no-salt method - Some people prefer softer cucumbers, while others like more texture. Salting and draining the cucumbers is the traditional method and helps prevent the salad from becoming watery, especially if you're making it ahead of time. The cucumbers will soften slightly as they release moisture. For a crunchier salad, skip the salting step.
- Peel or no peel - Traditionally, the cucumbers are peeled or at least partially peeled before slicing. I often leave some or all of the peel on because I like the extra crunch and color.
- Thin slicing matters - in order to get the best flavor in every bite, you want to be sure and slice the cucumbers thin so they get coated in the creamy sauce.
- Best made fresh - This cucumber salad is best eaten within 24 hours of making it.
- Sugar is important - It balances everything out and gives the salad its characteristic sweet-tart flavor
Recipe FAQs
The word mizeria literally means "misery" or “poverty”in Polish. While no one knows exactly how the salad got its unusual name, one theory is that it was considered a simple dish that poor peasants could make from inexpensive ingredients.
Yes, but it is best enjoyed within a few hours of making it. Cucumbers naturally release water as they sit, which can make the dressing thin and watery. If you'd like to prepare mizeria ahead, salt and drain the cucumbers first, then refrigerate the finished salad for up to 24 hours.
Traditionally, yes. Most Polish recipes call for peeled or partially peeled cucumbers. However, I often leave some or all of the peel on when using English cucumbers because it adds color and crunch. If you're using cucumbers with thick or waxy skin, peeling them is recommended.
Salting draws excess moisture out of the cucumbers, which helps prevent the salad from becoming watery. This is especially helpful if you're making mizeria ahead of time. The cucumbers will soften slightly as they release liquid, giving the salad a more traditional texture. If you prefer crunchier cucumbers, you can skip this step and add the salt just before serving.
Yes. English cucumbers are my preferred choice because they have thin skin, fewer seeds, and a more flavor. However, regular garden cucumbers, Persian cucumbers, mini cucumbers, or pickling cucumbers can all be used. If using regular cucumbers, I recommend peeling them and removing some of the seeds if they are large.
More authentic Polish recipes
Looking for other recipes like this? Try these:
Recipe
Ingredients
- 1 English cucumber
- ⅓ cup sour cream increase to ½ cup for a creamier salad
- 1 green onion sliced
- 2 tablespoon fresh dill chopped
- 1 teaspoon apple cider vinegar or lemon juice
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Instructions
- Slice the cucumber thinly and place in a medium bowl. You can use a knife or a mandolin.
- Sprinkle with salt, mix and set aside for 15-30 minutes. Then drain any excess water on a colander or place a double sheet of paper towel on top of the cucumbers, press and pat the cucumbers dry. If there is water at the bottom of the bowl, drain it.
- Season the cucumbers with sugar, black pepper and vinegar (or lemon juice). Add chopped fresh dill and green onion and sour cream.
- Stir together and serve immediately or cover and place in the fridge until ready to serve.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
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