Polish Cucumber Salad (Mizeria): A Creamy Classic That’s Better Than It Sounds

Alright, let’s get one thing straight—Mizeria might mean “misery” in Polish, but this creamy cucumber salad? It’s anything but. It’s cool, it’s tangy, it’s got that herby punch that keeps you coming back for just one more bite… and then another. It’s summer comfort food, Eastern European style.

Funny thing—if you ask a Bulgarian about mizeria, they’ll say, “Oh, that’s just a salad.” But for Poles, it’s tradition. For me? It’s pure nostalgia. My grandma would slice cucumbers thinner than a sheet of filo, toss them in a bowl with sour cream and dill, and boom—salad heaven.

Why You’ll Love Polish Cucumber Salad

You’re gonna love this one. Here’s why:

• It’s stupid simple—as in five ingredients and done.
• Takes ten minutes flat—no cooking, no drama.
• It’s cold and creamy, perfect when it’s too hot to think.
• Pairs with everything—especially grilled meats or soups.

This is the kind of recipe that doesn’t just sit in your back pocket—it lives on your countertop all summer.

Ingredients:

• 1 cucumber, thinly sliced (English or Persian preferred)
• 3 tablespoons sour cream (full-fat recommended)
• ½ teaspoon salt (adjust to taste)
• 1 tablespoon white vinegar (or apple cider vinegar as an alternative)
• 1 tablespoon fresh dill, chopped
• 1 tablespoon chives, chopped

How to Prepare Polish Cucumber Salad

Let’s break it down like we’re in the kitchen together. This dish may be simple, but there’s a right way to do it—and a better reason why.

Step 1: Prep the Cucumbers (This is Where It Starts)

• Use the right kind: English or Persian cucumbers are ideal. They’re thin-skinned, nearly seedless, and don’t need peeling—more crunch, less water.
• Wash and dry well. Moisture dilutes the dressing and makes the salad watery. Pat them dry like you’re prepping them for a hot date.
• Slice ultra-thin—think translucent. Use a mandolin for precision (watch those fingers) or a sharp chef’s knife if you’ve got the skills.

Chef insight: Thickness matters. Thin slices soak up the creamy dressing and take on flavor fast. Thick ones? They stay bland and watery.

Step 2: Mix the Dressing (This Is Where the Flavor Lives)

In a mixing bowl, combine:

• 3 tablespoons sour cream (go full-fat—it coats better and tastes richer)
• ½ teaspoon kosher salt (tastes cleaner than table salt)
• 1 tablespoon white vinegar (for that sharp, bright hit)
• 1 tablespoon chopped fresh dill (don’t sub dry—fresh is key here)
• 1 tablespoon chopped chives (adds a subtle oniony lift)

Why dill? It’s the heart of this dish. Dill + cucumber = classic Eastern European magic. Skip it and it’s just cucumber in cream.

Step 3: Combine and Rest (Yes, Resting Is a Step)

• Toss sliced cucumbers into the bowl with the dressing. Use your hands or tongs—just make sure every piece is coated.
• Let it sit for 5–10 minutes. This rest lets the cucumbers draw out a little liquid and mingle with the dressing. It’s subtle but makes a difference.

Pro tip: That light pickle effect from the vinegar? Happens during this resting phase. Don’t skip it.

Step 4: Taste and Serve (Cold Is Non-Negotiable)

• Taste and tweak. Too sharp? Add a touch more sour cream. Needs brightness? A dash more vinegar.
• Top with freshly cracked black pepper, if you want a little edge.
• Serve chilled. Not room temp. Not warm. This salad is made to cool you down on hot days and balance out heavier plates.

Bottom line: You’re not just throwing cucumbers in a bowl—you’re layering texture and building flavor, one creamy bite at a time.

Variations and Substitutions

This salad is flexible—feel free to tweak it to suit your pantry or dietary needs.

Dairy-Free Options

No sour cream? No problem. Try:

• Plain coconut yogurt – adds creaminess with a slight sweetness.
• Almond-based sour cream – neutral and mild, great texture.
• Plant-based Greek-style yogurt – thicker and tangy, closest to the original.

Just avoid sweetened varieties—this isn’t dessert.

Fresh Herb Swaps

If you’re out of dill or just want a new twist:

• Parsley – clean and mildly bitter.
• Mint – brings a cool, refreshing lift.
• Green onions – add a mild, savory bite.

Chop herbs fresh and fine—big chunks throw off the balance.

Optional Flavor Add-Ins

Dial it up or down with these extras:

• Pinch of sugar – balances out the vinegar with a touch of sweetness.
• Cracked black pepper or smoked paprika – for subtle heat and depth.
• Spoonful of Greek yogurt – adds body and a tangy layer to the dressing.

Tweak it once, taste it twice. Flavor is personal—adjust until it hits your sweet (or tangy) spot..

More Cucumber Recipes

If you’re loving the cucumber vibes, here are a few more recipes to try:

• Creamy Cucumber Salad – A smooth, tangy cousin of Mizeria.
• Cucumber and Onions in Vinegar – Crisp, punchy, and super refreshing.
• Easy Asian Cucumber Salad – With sesame, soy, and a bit of heat.
• Korean Cucumber Salad – Spicy, garlicky, and bold.

Best Served With

This salad is the ultimate sidekick. Try it with:

• Chicken souvlaki – grilled, garlicky, perfect match
• Grilled sausages – especially Polish kielbasa
• Borscht soup – light, sour, earthy contrast
• Grilled shrimp or salmon skewers – keeps the meal light and zesty

Polish Cucumber Salad (Mizeria): A Creamy Classic That’s Better Than It Sounds

Print Recipe

• Author: Emilio
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 servings
• Category: Salad
• Method: No-Cook
• Cuisine: Polish
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 90
• Sugar: 3g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg

Keywords: cucumber salad, mizeria, Polish recipe, dill, sour cream

Benefits of Polish Cucumber Salad

FAQ: Polish Cucumber Salad

Conclusion: Simple, Creamy, Perfect Every Time

Polish Cucumber Salad, or Mizeria, is one of those recipes that’s deceptively simple but packed with flavor. It’s crisp, it’s creamy, and it comes together in minutes. Whether you’re bringing it to a barbecue or serving it with a quiet dinner at home, it always delivers that cool, herby punch that keeps the plate clean.

The trick? Slice thin, use fresh herbs, and let those cucumbers rest in the dressing. That’s where the flavor lives. Most people rush it—but now you know better.

So go on, grab those cucumbers and whip up a bowl. Serve it cold, serve it often, and share it with someone who needs a taste of something timeless.

P.S. Looking for more fresh ideas? Visit my Pinterest page for even more inspiration straight from my kitchen board.