The Recipe · No.796 · Mizeria

Mizeria, and Where to Source It

Salt the sliced cucumbers and let them drain a while before dressing, then press them dry. Skip that and the water they hold thins the sour cream into a puddle within minutes.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook0 min
Makes4 servings
CuisinePolish
Cook it with
No-cook
Can you make Mizeria in an air fryer? — Not needed

No cooking needed here — this one comes together without heat, so the air fryer sits it out.

Part One
The Ingredients — and where to get them
Cucumbers
Sliced paper-thin on a mandoline. Fresh, bought local.
2 large
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Sour cream
Full-fat for the thick, creamy coating. A cultured sour cream is tangiest.
1/2 cup
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Dill
Fresh, chopped fine for the signature herb note. Bought local.
1/4 cup
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Lemon
A splash of juice to cut the cream. A fresh lemon is best.
1 tsp
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Salt
To sweat the cucumbers before dressing. A fine sea salt works.
1 tsp
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Slice thinSlice the cucumbers into thin rounds and put them in a colander.
  2. SweatToss with salt and let drain 20 min.
  3. DryPress the slices in paper towels to remove the last of the water.
  4. DressFold into the sour cream with dill, lemon, and a pinch of sugar, and chill briefly.
Part Three
The Toolkit

Mandoline · Colander · Mixing bowl

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