This refreshing Polish Cucumber Salad, also known as Mizeria, is a simple and creamy side dish made with thinly sliced cucumbers, sour cream, and fresh dill. Light, tangy, and cooling, it's the perfect accompaniment to grilled meats, pierogi, or summer meals. With just a few simple ingredients, this traditional recipe is a staple in Polish kitchens for good reason!
Blame it on my Slovak roots, but I've been deep in an Eastern European cooking phase lately and this Polish cucumber salad (Mizeria) has quickly earned a permanent spot in my summer side dish rotation. Creamy, cool, and lightly tangy with a burst of fresh dill, it's everything you want on a hot day: refreshing, simple, and surprisingly addictive. Whether you're serving up grilled meats, pierogi, or just looking for a lighter side to balance out rich mains, this traditional salad delivers big flavor with minimal effort. If you've never had Mizeria before, prepare to fall in love with one of Poland's most beloved comfort dishes.
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Why you will love this Polish Cucumber Salad.
Light and refreshing - Thinly sliced cucumbers in a creamy, tangy dressing make the perfect cooling side on hot days.
Simple ingredients, big flavor - You only need a handful of pantry staples to create a dish that tastes bright, balanced, and fresh.
Versatile pairing - Pairs beautifully with grilled meats, pierogi, schnitzel, roasted potatoes, or picnic fare.
Authentic Eastern European comfort food - A traditional dish loved across generations, especially in Polish homes.
Customizable - Add a splash of vinegar for more tang, swap sour cream with Greek yogurt, or sprinkle with extra dill or chives.
Naturally gluten-free and vegetarian - A crowd-pleasing side dish that fits a variety of dietary needs.
What is mizeria?
Mizeria literally translates to "misery" in Polish. But this salad as anything but miserable! So why is it called that? Well that answer is actually up for debate.
Some claim that the origins of this salad are linked to Queen Bona Sforza who brought several kinds of vegetables with her from Italy to Poland. The myth is that she was miserable in missing foods from home and thus... mizeria.
Others however think this story is a complete load of garbage. That neither cucumbers nor mizeria had anything to do with Queen Bona proposing the more likely scenario that mizeria gets its name because it was primarily poor peasants who invented it.
But whatever its true origins, Mizeria is a delicious and beloved dish combining cucumbers, sour cream, vinegar and herbs. And I hope you love it as much as we do!
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Equipment
- Cutting board and knife or mandolin
- Vegetable peeler: I love this OXO vegetable peeler but you could also just use a sharp knife.
- Plate and mixing bowl
Ingredients and substitutions
- Hothouse English cucumber: You can also substitute with a regular cucumber but you'll probably want to remove the seeds in to the center to prevent the salad from getting too soggy.
- Sour cream: I recommend using full fat. And while I prefer sour cream in this recipe you could also use Greek yogurt in a pinch.
- Vinegar: I recommend white vinegar but apple cider vinegar also tastes fine.
- White granulated sugar
- Fresh dill: Must be fresh for this recipe. Dried dill simply won't give you the same authentic results.
- Green onions: I personally love using green onions in this recipe but some versions leave them out. Feel free to add or omit according to your taste.
- Salt & pepper
There are many variations of this recipe so feel free to play around with it according to your personal taste. Such as switching vinegar for lemon juice, or adding chopped mint and parsley.
Recipe FAQs
Mizeria is a traditional Polish cucumber salad made with thinly sliced cucumbers, sour cream, and fresh dill. The name translates to "misery," but the salad itself is anything but it's beloved for its light, creamy, and refreshing flavor.
Yes! Greek yogurt is a great substitute for sour cream and gives the salad a slightly tangier flavor while keeping it creamy and light.
It's up to you. I personally prefer peeling them. However, if using thin-skinned cucumbers like English or Persian, you can totally leave the peel on for texture and color. For thicker-skinned varieties though I do recommend peeling.
Again, this is up to personal preference but I highly recommend it. Salting the cucumber slices and letting them sit for 10-15 minutes helps draw out excess water, keeping the salad from becoming watery. Just be sure to pat them dry before mixing.
This salad is best eaten fresh, but it can be stored in an airtight container in the fridge for up to 1-2 days. Note: the cucumbers may release more liquid over time, softening the texture.
Serving Suggestions
This Polish Cucumber Salad makes a great fresh side dish to any hearty meal. I especially love serving it with my Beef Paprikash or Mushroom Stroganoff recipes.
Made this Polish Cucumber Salad? Let me know what you think in the comments!
Recipe
Polish Cucumber Salad {Mizeria}
Equipment
- mixing bowl
- Measuring cups and spoons
- vegetable peeler optional
Ingredients
- 1 large English hothouse cucumber You can use a regular garden cucumber as well but you will want to remove some of the seeds in the middle.
- salt
- ⅓ cup sour cream I recommend full fat
- 1 tablespoon white vinegar
- 2 tablespoon fresh dill, chopped
- 1 tablespoon green onions, minced
- 1 teaspoon white granulated sugar
- black pepper (to taste)
Instructions
- Wash the cucumber then use a peeler to remove the skin. Cut into very thin slices then arrange on a plate and sprinkle with salt. Allow the cucumbers to sit for around 5 minutes to allow the salt to draw out the excess moisture. Then use a paper towel to gently pat the cucumbers dry and set aside. *Don't skip this step as you will end up with a very watery salad.*
- While the cucumbers are sitting, make the dressing by combining sour cream, vinegar, sugar, green onions and dill. Whisk together and season with pepper to taste. *Don't add any salt at this time as the cucumbers will already have absorbed some.*
- Pour the dressing over the cucumbers and mix to combine. Taste and add any additional salt or pepper as you desire. Garnish with fresh dill and serve. Enjoy!
Sara Welch
This was such a cool and refreshing salad that does not disappoint! Quick, easy and perfectly crisp; definitely, a new favorite recipe!
Paula
Loved this creamy cucumber salad! It was so delish without baked chicken last night!
Beth
It is absolutely delicious. I love the rich creaminess, and the flavors work so well together.
suja md
Outstanding recipe thanks so much! tasted so much good!
Michael
what is the red/orange ingredient sprinkled on top in the picture; it doesn't look like black pepper or any other ingredient in the recipe?
jamjarkitchen
Hi Michael - I grated on a little pink peppercorn mix on top just to add a little pizazz for the photos. But it won't affect the flavor if you don't have any. Hope you enjoy!