Sour cream cucumber salad is the cooling companion of Hungarian summer lunches: thinly shaved cucumber, a mildly sweet and sour dressing and sour cream. It goes equally well with pörkölt stews, breaded meats, főzelék and paprikás krumpli. It takes only a few minutes to make, and if you grate in some garlic, its flavour becomes stronger and balances heavier meats even better.
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Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
It is worth peeling thick-skinned cucumbers, but young, thin-skinned English cucumbers are fine unpeeled, and the salad has a prettier colour that way. If the skin tastes bitter, peel it in stripes.
Greek yoghurt makes it lighter and tangier, which is an especially good choice in summer. It can also be made without sour cream, which gives you the classic vinegary cucumber salad.
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