POLISH CUCUMBERS IN SOUR CREAM MIZERIA RECIPE

Polish Cucumbers in Sour Cream Mizeria Recipe image

Provided by @MakeItYours

Number Of Ingredients 8

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For the Cucumbers:
1 large cucumber (with or without seeds, washed, trimmed and peeled)
Salt
For the Dressing:
1/2 cup sour cream
1 teaspoon sugar
2 teaspoons white vinegar (optional)
1 tablespoon fresh dill (chopped)

Steps:

Run a channel knife or fork down the length of the cucumbers to produce a pretty edge, and slice thinly.Place in a colander over a bowl to catch the juices and salt the cucumbers liberally. Allow to stand for 30 minutes.While the cucumbers are marinating, make the dressing. In a small bowl, mix together sour cream, sugar, optional vinegar, and dill until well blended.Refrigerate covered until ready to assemble the salad.Pat cucumbers dry and place in a medium bowl. Add the dressing and toss with the cucumber slices. Season to taste with salt and black pepper.Chill until very cold and sprinkle with additional dill, if desired, before serving.Note: Another popular summertime recipe using cucumbers is Polish cucumber-beet soup. It has a brilliant magenta color and the buttermilk, sour cream and hard-cooked eggs it's made with slakes the thirst. It is often poured into a glass and consumed as a beverage.How Mizeria Got Its NameThe name of this dish is attributed to Queen Bona Sforza, an Italian princess who married Polish King Sigismund I in the 16th century. Homesick for her native Italy where cucumbers were common, every time she ate it, it made her cry. Hence the Polish word for "misery," derived from the Latin.