Dish of Cucumbers in Sour Cream
(click to enlarge)

Cucumbers in Sour Cream


Russia, Ukraine, Poland, etc.   -   Gribnoi Sous (Russia), Mizeria (Ukraine)
Serves:
Effort:
Sched:
DoAhead:  		 5 salad
*
1-1/4 hrs
Yes		 This refreshing appetizer salad is quick and easy to make, and it's less tart than plain vinegared cukes.

1-1/2
1
------
3
2
1
3
1/3
------
1-1/2
#
t
---

T
c
T
t
---
T
Cucumbers (1)
Salt (2)
-- Dressing
Scallions
Dill, fresh
Sour Cream
Cider Vinegar
Pepper
-- Variation
Horseradish (3)  
Make   -   (1-1/4 hr - 20 min work)
  1. 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. Rinse, drain very well and pat dry with paper towels.
  2. Slice SCALLIONS crosswise very thin. Chop DILL fine. Mix together all Dressing items including Horseradish if used.
  3. Stir in Cucumbers and let stand at room temperature for about 20 minutes, then refrigerate.
  4. Serve chilled.
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 have to peel and seed them, and then weight them. For details see our Cucumbers page.

  2. Salt:

      This salting is so the cukes won't bleed water in the salad. If the salad will be served and eaten immediately, you can skip the salting, but you will need a little salt in the dressing.

  3. Horseradish:

      This should be fresh grated if at all possible. For details see our Horseradish & Sauces page.
  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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