Cucumber with Sour Cream Salad

Cucumber with Sour Cream Salad Recipe from Estonia

Region / culture: Estonia | Preparation time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Cucumber with Sour Cream Salad is a refreshing and creamy dish that is perfect for a light lunch or as a side dish for a summer barbecue. The combination of crisp cucumbers and creamy sour cream dressing is sure to please your taste buds.

History

This recipe has Eastern European origins, where cucumbers are a popular ingredient in many dishes. The addition of sour cream to the salad adds a rich and tangy flavor that complements the freshness of the cucumbers.

Ingredients

4 medium cucumbers (cut crosswise into 0.5 inch thick slices)
1 tbsp of coarse salt
0.5 tsp of white vinegar

Dressing

3 hard-cooked eggs
1 tsp of prepared mustard, preferably Dijon
0.33 cup of sour cream
2 tsp of white wine vinegar
0.25 tsp of sugar
0.13 tsp of white pepper
4 to 6 large lettuce leaves, well washed and dried
1 tbsp of finely cut fresh dill leaves

How to prepare

In a mixing bowl, combine the cucumber slices, salt, and vinegar. Toss them with a large spoon until the cucumber is well moistened.
Marinate the cucumbers at room temperature for 30 minutes. Then, drain them through a sieve and pat them thoroughly dry with paper towels. Place them in a large mixing bowl.
Separate the yolks from the whites of the hard-cooked eggs. Cut the whites into small strips and mix them into the cucumber.
Using the back of a large spoon, rub the egg yolks through a fine sieve set over a small bowl.
Slowly beat in the mustard, sour cream, white wine vinegar, sugar, and white pepper.
Once the dressing is smooth, pour it over the cucumbers and gently toss together until well combined. Taste for seasoning.
To serve, arrange the lettuce leaves on a large flat serving dish and mound the salad on top of them.
Sprinkle with dill and refrigerate until ready to serve.

Variations

Add chopped red onion or bell peppers for extra crunch and flavor.
Substitute Greek yogurt for sour cream for a lighter dressing.
Add cooked shrimp or chicken for a protein boost.

Cooking Tips & Tricks

Be sure to thoroughly dry the cucumbers after marinating them to prevent the salad from becoming too watery.

- For a creamier dressing, you can add more sour cream or adjust the amount of vinegar and sugar to suit your taste.

- Fresh dill adds a burst of flavor to the salad, but you can also use other herbs like parsley or chives.

Serving Suggestions

Cucumber with Sour Cream Salad can be served as a side dish with grilled meats or as a light lunch on its own. It pairs well with crusty bread or crackers.

Cooking Techniques

Marinating the cucumbers helps to enhance their flavor and texture, while mixing the dressing separately ensures a smooth and creamy consistency.

Ingredient Substitutions

You can use Greek yogurt instead of sour cream for a healthier alternative. You can also use different types of vinegar or mustard to customize the flavor of the dressing.

Make Ahead Tips

You can prepare the salad up to a day in advance and refrigerate it until ready to serve. Just be sure to add the dill right before serving to keep it fresh.

Presentation Ideas

Serve the salad on a bed of lettuce leaves for a beautiful presentation. Garnish with additional dill or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Cucumber with Sour Cream Salad pairs well with grilled chicken, salmon, or steak. It also goes well with a glass of crisp white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad may become slightly watery as it sits, so be sure to drain any excess liquid before serving.

Nutrition Information

Calories per serving

Each serving of Cucumber with Sour Cream Salad contains approximately 150 calories.

Carbohydrates

Each serving of Cucumber with Sour Cream Salad contains approximately 10 grams of carbohydrates.

Fats

Each serving of Cucumber with Sour Cream Salad contains approximately 8 grams of fat.

Proteins

Each serving of Cucumber with Sour Cream Salad contains approximately 6 grams of protein.

Vitamins and minerals

Cucumbers are a good source of vitamin K, vitamin C, and potassium. The eggs in the salad provide additional vitamins such as vitamin A and vitamin D.

Alergens

This recipe contains eggs and dairy (sour cream), which may be allergens for some individuals.

Summary

Cucumber with Sour Cream Salad is a nutritious dish that is rich in vitamins and minerals. It is a good source of protein and healthy fats, making it a satisfying and healthy meal option.

Summary

Cucumber with Sour Cream Salad is a simple and delicious dish that is perfect for a light and refreshing meal. With its creamy dressing and crisp cucumbers, this salad is sure to become a favorite in your recipe collection.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a hot summer day, and I was attending a potluck picnic with friends at the park. As everyone gathered around the picnic tables, one of my friends brought out a bowl of what looked like a refreshing and creamy salad.

Curious, I asked her what it was, and she replied with a smile, "It's a cucumber with sour cream salad. My grandmother used to make it all the time, and it's always a hit at gatherings like this." Intrigued by the combination of crisp cucumber and tangy sour cream, I asked for the recipe.

My friend's eyes lit up as she began to recount the story of how her grandmother learned to make the salad. She explained that her grandmother grew up in a small village in Eastern Europe, where fresh ingredients were abundant, and family recipes were passed down from generation to generation.

One day, her grandmother's neighbor, an elderly woman known for her culinary skills, invited her over for tea. As they sat at the kitchen table sipping tea, the elderly woman pulled out a basket of cucumbers from her garden and began to slice them into thin rounds.

She then took a dollop of sour cream from a jar and mixed it with a splash of vinegar, a pinch of salt, and a sprinkle of dill. She tossed the cucumber slices in the creamy dressing and presented the salad to her young guest.

My friend's grandmother took a bite of the salad and was instantly hooked. The crispness of the cucumbers combined with the creamy tang of the sour cream was a revelation to her taste buds. She asked the elderly woman for the recipe, and from that day on, the cucumber with sour cream salad became a staple in her family's kitchen.

As my friend finished telling me the story, she handed me a handwritten recipe card with the instructions for making the salad. I thanked her profusely and promised to try it out soon.

When I got home, I gathered the ingredients and followed the recipe to a tee. I sliced the cucumbers thinly, mixed the sour cream with vinegar, salt, and dill, and tossed everything together in a bowl. The salad was as delicious as I had imagined – cool, refreshing, and bursting with flavor.

From that day on, the cucumber with sour cream salad became a favorite in my own kitchen. I made it for family gatherings, potlucks, and even just for myself on hot summer days when I needed a light and satisfying meal.

Over the years, I've shared the recipe with friends and family members, just as my friend's grandmother did with her. Each time I make the salad, I think of the elderly woman in the small village in Eastern Europe who first introduced my friend's family to this delicious dish.

As I sit here now, writing down the story of how I learned to make the cucumber with sour cream salad, I can't help but smile. Food has a way of bringing people together, bridging cultures and generations, and creating lasting memories.

And so, I will continue to make this salad, passing down the recipe to future generations and sharing the story of how a simple dish brought joy and connection to my life.