Ukrainian Cucumber Mizeria
3 medium cucumbers
1 tsp salt
4 or 5 chopped green onions
1 tbsp minced fresh dill
3 tbsp white vinegar
1/2 tsp salt
1/2 tsp sugar
1/4 tsp ground black pepper
1/4 cup sour cream
Peel the cucumbers, or if they are young and freshly gathered, just wash them. Peeled or
unpeeled, run a fork down their length to make parallel grooves and an attractive scalloped
edge. Then slice them as thinly as possible.
Place them on a dish, sprinkle the salt over them and let stand for 15 minutes. Drain, press
out the water that has accumulated, and place the slices in a bowl.
Add the onions, dill, vinegar, salt, sugar and pepper. Toss well and refrigerate for 1 hour,
or just let stand for 5 minutes. Spread the sour cream on top just before serving. A sprig of
dill placed on top of the sour cream looks very nice.
Serves 4 to 6.
Source: Canadian Magazine in the Saturday Ottawa Citizen newspaper, Aug 3, 1968.
3 medium cucumbers
1 tsp salt
4 or 5 chopped green onions
1 tbsp minced fresh dill
3 tbsp white vinegar
1/2 tsp salt
1/2 tsp sugar
1/4 tsp ground black pepper
1/4 cup sour cream
Peel the cucumbers, or if they are young and freshly gathered, just wash them. Peeled or
unpeeled, run a fork down their length to make parallel grooves and an attractive scalloped
edge. Then slice them as thinly as possible.
Place them on a dish, sprinkle the salt over them and let stand for 15 minutes. Drain, press
out the water that has accumulated, and place the slices in a bowl.
Add the onions, dill, vinegar, salt, sugar and pepper. Toss well and refrigerate for 1 hour,
or just let stand for 5 minutes. Spread the sour cream on top just before serving. A sprig of
dill placed on top of the sour cream looks very nice.
Serves 4 to 6.
Source: Canadian Magazine in the Saturday Ottawa Citizen newspaper, Aug 3, 1968.
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