in Eastern Europe, Hungary

Hungarian cucumber salad

updated

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Ingredients for 4 servings:

  • 1 cucumber(s)
  • 3 spring onions, or a small red onion
  • 3 tsp, leveled salt
  • 6 tsp, heaped sugar
  • 3 tsp vinegar, 10%
  • 1 pinch of pepper
  • 200 ml water
  • 4 tbsp sour cream
  • Paprika powder
  • 1 large garlic clove(s), or two medium ones

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

Uborkasalata

Peel and grate the cucumber. Dice the onion and mix with the cucumber. Add the crushed garlic to the cucumbers and onions. Pour the water into a small bowl. Add the vinegar, salt, and sugar to the water. The salt and sugar should dissolve, then pour over the cucumbers. Let stand for about half an hour before serving. Serve in salad bowls, top with a tablespoon of sour cream per serving, and sprinkle with paprika.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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