Not unlike the better-known Middle Eastern and Indian combinations of yogurt and cucumbers, this Polish version is more tart than its Eastern cousins, making it especially refreshing as a part of a meal with heavy dishes.
Recipe information
Yield
makes 4 servings
Ingredients
4 cucumbers (about 1 1/2 pounds), peeled if necessary
Salt and black pepper to taste
1 cup sour cream
2 tablespoons white or white wine vinegar
1/4 cup chopped fresh dill leaves, or more to taste
Preparation
Step 1
Cut the cucumbers in half lengthwise, then scoop out the seeds with a spoon. Slice, salt, and put in a colander; let drain over a bowl or in the sink for 10 to 20 minutes. Rinse, drain, and spin or pat dry. (If you want super-crunchy cucumbers, wring dry in a towel.)
Step 2
While the cucumbers are draining, combine the sour cream and vinegar. When the cucumbers are ready, toss them with the dressing. Season with salt and pepper, garnish with the dill, and serve, or refrigerate for up to an hour.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
