Hungarian Cucumber Salad (Uborkasalata)
January 20, 2012
"A great light salad! It's important that cucumbers be sliced very thin . . . a mandoline is recommended. Time indicated includes draining and marinating."
- Serving Size: 1 (347.4 g)
- Calories 982.9
- Total Fat - 84.6 g
- Saturated Fat - 36.6 g
- Cholesterol - 220 mg
- Sodium - 243 mg
- Total Carbohydrate - 5 g
- Dietary Fiber - 0.4 g
- Sugars - 2.6 g
- Protein - 50.5 g
- Calcium - 72.8 mg
- Iron - 5.7 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Slice cucumbers very thinly, preferably using a mandolin.
Place a small layer of cucumbers in a colander, then sprinkle with a small amount of the salt. Continue this method until all the salt and cucumbers are used up. Cover the cucumbers with a plate inside the colander, and put a very heavy weight on top and place over a bowl to collect the water. Let them sit for 1 hour.
After 1 hour, take a handful of cucumbers, and squeeze out as much juice as you can, and continue until they are all done. Rinse thoroughly with water, drain well. Return to the colander, and weight down one more time for about 15 minutes.
Place drained cucumbers (no need to squeeze out the water this time)and chopped red onion in large bowl
Mix together the sour cream, vinegar, garlic, sugar and dill.
Add sour cream mixture to the cucumbers and toss.
Place in refrigerator and allow to marinate for at least two hours.
To serve, place in serving bowl and top with chopped onions, sprig of dill and sprinkle with hungarian paprika.
Tips & Variations
No special items needed.