Bowl of Cucumber Salad
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Cucumber Salad


Hungary   -   Uborka Salata
Serves:
Effort:
Sched:
DoAhead:  		 6 salad
**
1-1/4 hrs
Best		 Similar to cucumber salads from other northern and eastern European regions, this salad is considered essential to serve with some of the famous Hungarian stews.

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


#
oz
T
c
c
t
t
---


Cucumbers (1)  
shallot
Dill, fresh
Vinegar (2)
Water
Sugar
Salt
-- Garnish
Sour Cream
Paprika (3)
Make   -   (1-1/4+ hr -12 min work)
  1. Slice CUCUMBERS very thin (1/8 inch or slightly less) on a mandolin or similar device.
  2. Peel SHALLOT and chop very fine.
  3. Strip feathery leaves of DILL from the thick stems and chop fine.
  4. Mix All Items together. Refrigerate for at least an hour, but preferably overnight.
  5. To serve, scoop out cukes with a slotted spoon and let drain fairly well. Place in bowls and serve with a dollop of Sour Cream on top and a sprinkle of Paprika.
NOTES:

  1. Cucumbers:

      Use narrow unwaxed cucumbers that need not be peeled or seeded (European, Persian, Japanese etc.). If all you have is the standard waxed green blimps, peel and seed, then weigh.

  2. Vinegar:

      White wine vinegar is a strong preference, but other vinegars will work, including distilled white vinegar.

  3. Paprika:

      Please, real Hungarian paprika, not that sawdust flavored stuff they sell in the supermarkets. Real paprika has real flavor and a more intense red color.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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