Cucumber salad

Cucumber salad

Mizeria

By
From
Borsch, Vodka and Tears
Serves
4 as a side
Photographer
Bonnie Savage

The exact etymology of the name of this salad is unknown but the Latin root of the word means ‘wretchedness’ or ‘poverty’. Varying accounts have it named as a food for the very poor or even as a schoolboy’s joke.

The amount of salt may seem excessive, but it is essential for breaking down the cucumber — a lot of the salt is drained off with the liquid so the end result is perfectly seasoned. This recipe is good served with any fish.

Ingredients

Quantity Ingredient
300g telegraph cucumber
1 tablespoon salt
125g sour cream or crème fraîche
1 tablespoon lemon juice
1 tablespoon chopped fresh dill

Method

  1. Peel the cucumber and thinly slice it, preferably using a mandolin. (Poles never eat a cucumber unless it’s peeled.) Place in a bowl and add the salt, mixing to coat. Leave it to cure for 2 hours at room temperature.
  2. Drain the cucumber, squeezing gently to extract any excess liquid. Place in a serving bowl with the remaining ingredients and some black pepper and mix gently but thoroughly to combine.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
prahran
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