Uborkasaláta is a refreshing cucumber salad originating in Hungary. It is mixed with dill, vinegar, and sour cream, giving it a slightly acidic and sour taste. Paprika and ground black pepper are sprinkled on top to bring a final pop of color and flavor to the dish.
Uborkasaláta is served as a light side, eaten alongside the often heavy and meaty meals customary in Hungarian cuisine. Draining all the water from the cucumbers ensures a crisp crunch with every bite, an enjoyable contrast when eating a tender roast or stew.
Uborkasaláta is both a simple and versatile dish. You can easily customize the recipe to suit your tastes such as by adding a touch of olive oil or substituting the vinegar for lemon juice. You can slice up a green pepper and add it to the cucumber. Some people will even withhold the sour cream and garlic, or choose to not peel their cucumbers. There is no one way to make Uborkasaláta.
Origin & Cultural Significance
Uborkasaláta is a dish that reflects Hungarian summers and home agriculture. In Hungary, most land-owning people will use their land to grow food. Unlike the lawns of Western Europe and North America, Hungarians will often use their property to grow fresh herbs and vegetables, leading to an abundance of produce in the summer.
Cucumbers grow well in Hungary’s mild and sunny summer climate, and making Uborkasaláta there is as easy as going to the backyard and picking a cucumber straight from the vine. The cucumbers typical of Hungarian backyards are also thick-skinned which is why many Uborkasaláta recipes call for peeling them.
Hungarian Uborkasaláta Recipe
Uborkasaláta is a refreshing cucumber salad originating in Hungary. It is mixed with dill, vinegar, and sour cream, giving it a slightly acidic and sour taste.
Ingredients
- English cucumbers - 4
- Fresh dill (finely chopped) - 1/8 cup
- Salt - 1/4 cup
- Sour cream- ½ cup
- White vinegar - 1 tbsp
- Garlic (minced) - 3 cloves
- Hungarian paprika - 1 tsp
- Black pepper - 1 tsp
Instructions
- Prepare your cucumbers by draining them of excess water. First, use a mandolin to thinly slice the cucumbers.
- Layer the cucumbers in a strainer or colander, sprinkling each layer with salt before building the next layer.
- Place a plate inside the colander that is smaller than its circumference, allowing for the plate to sit atop the cucumbers. Place something heavy atop the plate to ensure that the cucumbers are pressed down.
- Put the colander in a sink to let them drain. Let sit for 30 minutes.
- After the 30 minutes are up, take the cucumbers in handfuls and squeeze out as much water as possible. Do this several times.
- Rinse with water to wash off some salt.
- Press the cucumbers for another 30 minutes using the same technique as before.
- During this time, prepare and chop your other ingredients.
- Once 30 minutes have passed, strain again with your hands and put the cucumbers in a medium mixing bowl.
- In the bowl, add all the remaining ingredients and mix well. Top with a sprinkle of paprika and serve as a refreshing side dish.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 97Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 7092mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 2g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.