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Cucumber salad with sour cream

Time: 25 min4 servingsapprox. 50 kcal / serving (estimated)approx. 1 g protein / serving

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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Ingredients

Method

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  1. Peel the cucumber and slice it thinly on a mandoline.
  2. Salt it and leave for 15 minutes, then squeeze out the liquid.
  3. Mix the vinegar, water and sugar, then add the sour cream.
  4. If you like, grate in some garlic.
  5. Pour the sour cream dressing over the cucumber and mix gently.
  6. Leave to rest in the fridge for a few minutes before serving.

Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Frequently asked questions

Does the cucumber need peeling?

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.

What can replace the sour cream?

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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