Mizeria

Ingredients · 4 servings

• 600 gCucumber, peeled and very thinly sliced
• 200 gSour cream
• 10 gDill, fresh and chopped
• 15 mlLemon juice
• 5 gSalt
• 1 gBlack pepper, freshly ground
• 4 gSugar

Equipment

peeler, cutting board, knife, mandoline, mixing bowl, small bowl, spoon, colander, serving bowl

Instructions

1. 1
   Prepare Station

   Gather all ingredients and set out a peeler, cutting board, knife, mandoline, mixing bowl, small bowl, spoon, and colander. · 3 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Slice Cucumbers

   Peel the cucumbers, then slice them very thinly with a mandoline or sharp knife into an even layer in the mixing bowl. · 5 min

   What to look for: Cucumber slices are thin, flexible, and even.

3. 3
   Salt And Drain

   Sprinkle the cucumber with salt, toss gently, rest for 10 minutes, then drain off the released liquid in a colander. · 12 min

   What to look for: Cucumbers look glossy and a small pool of liquid has collected.

4. 4
   Mix Cream Dressing

   Stir sour cream with lemon juice and sugar in a small bowl until smooth, creamy, and lightly loosened. · 2 min

   What to look for: Dressing is smooth and pourable without lumps.

5. 5
   Combine Salad

   Add the drained cucumber to the dressing, fold gently to coat, then mix in chopped dill and season with black pepper. · 2 min

   What to look for: Cucumber slices are evenly coated and speckled with dill.

6. 6
   Serve Cool

   Serve the Mizeria immediately as a cool, creamy side, or chill briefly if you prefer a colder salad. · 1 min

   What to look for: Salad is pale, creamy, and fresh-looking in the serving bowl.