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Polish

Mizeria

Vegetarian

Thinly sliced cucumber in a light dressing of sour cream, dill and a touch of lemon. A cool, simple Polish side for schabowy, meatballs and new potatoes.

Mizeria is a Polish salad from Poland, ready in about 25 minutes and made with cucumber, sour cream and dill. It serves 4 and is rated beginner to cook.

Start cooking
Bowl of mizeria, thinly sliced cucumber in soured cream
Photo: Aw58 / Wikimedia Commons · CC-BY-SA-4.0
Prep
10 min
Cook
0 min
Rest
15 min
Total
25 min
Serves
4
Level
Beginner
Calories
100

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Peel the cucumbers (opens in a new tab) and slice them as thinly as you can (a mandoline or the slicing side of a grater helps).

  2. Step 2

    Toss the cucumber (opens in a new tab) slices with the salt in a bowl and leave for 15 minutes, then pour off the liquid that collects.

  3. Step 3

    Stir together the sour cream (opens in a new tab), dill (opens in a new tab), lemon juice (opens in a new tab), sugar (opens in a new tab) and pepper (opens in a new tab), fold through the cucumber (opens in a new tab) and serve chilled.

    • 3 min

About this dish

Origin
Poland · Commonly attributedMore food from Poland
Dish
Lunch · Dinner · Salads · Side dishes
Cooking method
No-cook
Taste
fresh, creamy, tangy, herby
Diet
Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredients · Keto-style · Low-carb
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb
Worked out from the ingredients. How labels work
Good for
Everyday · Minimal cleanup
Cook more with
Cucumber · Sour cream · Dill · Lemon juice · Sugar

Allergens

  • Contains: Milkfrom sour cream

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

100 kcal per serving

Calculated

1 serving ≈ 194 g · recipe makes 4

Where the energy comes from

  • Protein 7%
  • Carbohydrate 30%
  • Fat 62%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy100 kcal52 kcal
Protein1.9 g1 g
Carbohydrate8.1 g4.2 g
Net carbohydrate7.3 g3.8 g
Sugars4.4 g2.3 g
Added sugars0.5 g0.3 g
Fibre0.8 g0.4 g
Fat7.4 g3.8 g
Saturated fat3.9 g2 g
Trans fat0.3 g0.2 g
Cholesterol22 mg11 mg
Sodium452 mg234 mg
Salt equivalent1.1 g0.6 g
Vitamins & minerals per serving
Potassium
277 mg
Calcium
64 mg
Iron
0.5 mg
Magnesium
24 mg
Vitamin A (RAE)
56 µg
Vitamin C
6 mg
Vitamin D
0 µg
Vitamin B12
0.1 µg
Folate (DFE)
14 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Make it close to serving time; it turns watery if left for hours.

Storage

  • Eat the same day.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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