Avoid this common mistake when making refreshing mizeria salad

Mizeria is a cucumber salad extremely popular in Poland. Preparing this simple, classic dish is not difficult; it’s inexpensive, delicious, loved by children, and a refreshing addition to lunch during the hottest summer days. Despite its regular appearance on Polish tables, many people still don’t know how to prepare it correctly. The order of adding ingredients is crucial. This determines whether our mizeria will be tasty or watery and flavorless.

That's how it is in the kitchen: tiny details often have the greatest significance. This rule also applies to preparing mizeria. Most people make it straightforwardly, without much thought. They grate or slice cucumbers, pour sour cream over them, then add salt, mix, and call it a day. Can mizeria be prepared this way? Sure, but the result won't be great. And for a very simple reason.

Adding salt to cucumbers, even when mixed with sour cream, always causes the same thing: the release of juices from the vegetables. In this case, it results in water, which will dilute the salad, leaving it with a washed-out taste and undesirable consistency. The result will be a bland composition of cucumbers that lack flavor.

As we've mentioned, the key lies in the proper order of preparing mizeria. First, slice or grate the cucumbers; that’s the obvious part. Then, sprinkle the cucumbers with salt instead of adding sour cream immediately. Wait about ten to twenty minutes until the cucumbers release their juices, then gently remove the excess water from the bowl.

All the unwanted water is no longer a threat to our salad. We can add sour cream and the rest of the spices. Thanks to this simple trick, mizeria will be more delicious than ever before. You can bet on it!