Ah, Cucumbers in Sour Cream—a classic, creamy, refreshing side dish that’s quick and simple. It’s popular in Eastern European cuisine, but it works anywhere you want a cool, tangy cucumber salad. Here’s a straightforward recipe:
Cucumbers in Sour Cream
Ingredients:
- 2–3 medium cucumbers, thinly sliced (English cucumbers work well)
- 1 cup sour cream
- 1–2 cloves garlic, minced (optional)
- 1–2 tsp lemon juice or white vinegar
- Salt and pepper, to taste
- 1–2 tsp fresh dill, chopped (optional, but highly recommended)
Instructions
- Prepare the cucumbers:
Wash and thinly slice the cucumbers. You can peel them if you prefer, but leaving the skin adds color and texture. - Make the dressing:
In a bowl, combine sour cream, garlic (if using), lemon juice or vinegar, salt, pepper, and dill. Mix well. - Combine:
Toss the cucumbers with the sour cream dressing until evenly coated. - Chill:
Let the salad sit in the fridge for at least 15–30 minutes before serving to let the flavors meld. - Serve:
Garnish with extra dill or a sprinkle of paprika if you like.
💡 Tips:
- For extra crunch, sprinkle a pinch of sugar over the cucumbers; it balances the tang.
- You can also add thinly sliced red onions for more flavor.
- This salad is best served chilled and usually tastes even better the next day.
If you want, I can also give a version with a bit of yogurt and garlic for a lighter, tangier taste that’s perfect for hot days.
Do you want me to share that version too?
