Enjoy a taste of Hungary with this refreshing Hungarian Cucumber Salad, known as Uborkasaláta. This salad is a perfect blend of crisp cucumbers, tangy vinegar, and a hint of paprika, making it a delightful side dish for any meal.
To create a complete meal experience, consider pairing this salad with our Roast Pork Tenderloin with Paprika Herb Rub and Honey Mustard Sauce or the Hungarian Lecsó Inspired Pasta. For a comforting alternative, try the German-Inspired Ground Pork and Mushroom Stew with Spaetzle. These dishes complement the flavors of the cucumber salad and offer a well-rounded dining experience.
Ingredients
- 2 large cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced (optional)
- 1/4 cup white vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 teaspoon Hungarian paprika (buy here)
- 1 tablespoon fresh dill, chopped
- Salt and freshly ground black pepper, to taste
- 1/4 cup sour cream (optional, for a creamy version)
Instructions
- Prepare the Cucumbers: Place the sliced cucumbers in a colander and sprinkle with a little salt. Let them sit for about 20 minutes to draw out excess moisture. Rinse and pat dry.
- Make the Dressing: In a bowl, whisk together the vinegar, water, sugar, paprika, dill, garlic (if using), salt, and pepper until the sugar is dissolved.
- Combine the Ingredients: In a large bowl, combine the cucumbers and red onion. Pour the dressing over the cucumber mixture and toss to coat evenly.
- Optional Creamy Version: For a creamy salad, gently fold in the sour cream until well combined.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Enjoy your refreshing and flavorful Hungarian Cucumber Salad!
