Smetana – Soured Cream – A Classic Polish Salad Dressing

Smetana – Soured Cream – must be one of the most used salad dressings in Poland.

Soured cream is used  just on its own and sometimes if it is thick or because they like it that way people will add lemon juice to make it more runny.

I am going to write about the three classic salads which will have soured cream on them.

Mizeria

Legend has it that this salad was beloved by Queen Bona, the Italian princess, who married King Zygmunt 1 in the early part of the 16th Century.

She is famous for bringing her chefs and a variety of vegetables to Poland  and many vegetables names in Polish have Italian roots.

The word mizeria comes from the Latin meaning misery.  It is said that this salad made the Queen homesick for Italy.  I can understand the cucumber – not sure about the soured cream – but that is the story.

It certainly is a delicious cooling salad for a hot day.

I was talking with one of my Polish friends earlier last week and I said that I was going to write about mizeria and she said “Oh there were 20 people for dinner yesterday and I made a huge bowl of mizeria – it was delicious and it  was all eaten!”

It is the salad that everyone loves to make in the summer and it is so easy.

Ingredients

Just – Cucumber, Soured Cream and a little salt.

Option extras

Lemon juice added to the soured cream.

Some people add little bit of icing sugar.

Dill or chives as a garnish.

Take a cucumber and peel off the skin. If the skin is thin then sometimes I do not peel it all off,  just stripes so that you have a nice pattern later of dark and pale green.

Cut the cucumber into thin slices and put them into a bowl

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Lightly salt the cucumber.

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Add several spoonfuls of soured cream to the cucumber and mix them together, you want to coat most of the slices.

Sprinkle with a garnish of chopped dill or chives if desired and serve.

This is delicious with Polish style smoked meats and sausage and also with  hot roast meats as a lovely contrast.

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Mizeria Garnished with Dill
Dill
Dill

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Mizeria Garnished with Chives

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note

This is best made with  young fresh cucumbers in summer.  However now that you can get greenhouse grown cucumbers all year round I sometimes find that they are a bit old and woody,  if this is the case I would remove the seed area – this is best done by cutting the cucumber lengthwise in two and removing the seeds by pulling a teaspoon down the seedy middle. Then you can slice the cucumber as before.

Some cooks salt the sliced cucumber and leave this for about half an hour and then discard the liquid before adding the soured cream.   I do not usually do this unless I am making it for serving at a much later time.

Radish Salad

Ingredients

Radish and Soured Cream.

Chives or Spring onions to garnish.

Prepare the radishes by removing the hairy roots and stalks.

Thinly slice the radishes.

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Put the radish slices in a bowl and add several tablespoons of soured cream (thinned with lemon juice it desired).

Garnish with chives or the green part of spring onions, finely chopped.

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I love the way the radish skin colour seeps into the soured cream after a while and makes it pale pink.

Lettuce Salad

This is the most simple salad you can make – just use lettuce leaves pulled off from the head of lettuce, wash and dry them using a tea towel or a salad spinner  and add several tablespoons of soured cream (thinned with lemon juice it desired) and mix them together.

Garnish with a few chives if you have them and serve.

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Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

5 thoughts on “Smetana – Soured Cream – A Classic Polish Salad Dressing”

  1. When I was young the true sign that summer had arrived was my mum’s Smetana salad. A combination of the cucumber and lettuce salad but with the addition of chopped spring onions and roughly chopped tomatoes. All combined in individual bowls with a very generous dollop of smetana from the deli on top. The twist was the addition of freshly boiled or steamed new potatoes on top of all that. Add a sprinkle of salt to taste and rye bread (or sweet and sour bread as we called it) on the side. The salad ingredients were originally only available during the summer months and that memory stays with me till today.

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