Dish of Cucumbers, Country-style
(click to enlarge)

Cucumbers, Country-style


Ukraine   -   Selians'ka Salata z Ohirkiv
Serves:
Effort:
Sched:
DoAhead:  		 6 salad
**
1-3/4 hrs
Yes		 This refreshing salad has a more complex sour cream sauce than most Eastern European cucumber salads, and it's less tart than plain vinegared cucumber salads.

2
1-1/2
------
2
1
1
2/3
1
1-1/2
1/4
------

#
t
---

t
t
c
T
T
t
---

Cucumbers (1)  
Salt
-- Dressing
Eggs, ext lrg
Parsley, fresh
Dill, fresh
Sour Cream
Honey
Mustard (2)
Pepper
-- Garnish
Parsley sprigs
Make   -   (1-3/4 hr - 20 min work)
  1. Hard cook EGGS, peel and chill.
  2. Slice CUCUMBERS thin. If they are standard green blimps, peel them first, cut in half lengthwise and seed before slicing. Mix with 1-1/2 t salt and let stand for 20 minutes or so. Wring out and pat dry with paper towels.
  3. Remove Yolks from Eggs and mash them. Dice the whites medium. Keep separate
  4. Chop Parsley and Dill fine. Mix.
  5. Whip together all Dressing items except Egg Whites. When smooth, fold in Egg Whites
  6. Pour Dressing over Cucumbers and toss gently. Chill well (1 hour or more).
  7. Serve chilled, garnished with parsley sprigs.
NOTES:

  1. Cucumbers:

      If possible use Persian, Japanese, or similar cucumbers that don't need peeling or seeding. If all you have is the standard waxed green blimps, you'll need a little more weight because you'll have to peel and seed them. For details see our Cucumbers page.

  2. Mustard:

      Dijon will work well. If you have hot Russian mustard, use it, but cut back to just 1 Tablespoon.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
pgv_cukesc2s 131221 nuc61   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.