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Cucumber Salad with Sour Cream

Cucumber Salad with Sour Cream

  • Makes
    4 to 6 servings
  • Cook Time
    1 hour
  • Rating

This creamy yet refreshing cucumber salad, called uborka saláta, is a traditional accompaniment to paprikash. The skin on an English cucumber is thin, but we prefer to remove it anyway. Salting the sliced cucumber for an hour prior to dressing removes excess moisture that otherwise would turn the salad watery. Be sure to drain the slices after salting and pat them dry with paper towels.

Ingredients
  • 1

    English cucumber, peeled, halved lengthwise and thinly sliced

  • Kosher salt and ground black pepper

  • ¼

    cup white vinegar

  • 2

    teaspoons white sugar

  • ½

    cup sour cream

Step 1

In a medium bowl, toss the cucumber with 1 teaspoon salt. Cover and let stand at room temperature for about 1 hour to remove excess moisture. Drain in a colander, then pat dry with paper towels; wipe out the bowl.

Step 2

In the same bowl, combine the vinegar and sugar; whisk until the sugar dissolves, then whisk in the sour cream. Add the cucumber and toss. Taste and season with salt and pepper. Serve at room temperature.

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