Hungarian Creamy Cucumber Salad (Uborkasaláta)
A classic Hungarian cucumber salad that is cool, tangy, and creamy—perfect as a side dish with grilled meats, potatoes, or hearty meals.
Ingredients
- 2 large cucumbers (about 1–1½ lb / 450–700 g), thinly sliced
- 1 teaspoon salt (for drawing out moisture)
- ½ cup sour cream or Greek yogurt
- 2 tablespoons white vinegar (adjust to taste)
- 1 teaspoon sugar (optional, to balance the tang)
- 1–2 cloves garlic, finely minced
- 2 tablespoons fresh dill, chopped
- ¼ teaspoon black pepper
- ½ small red onion, thinly sliced (optional)
- Paprika, for garnish (optional)
Instructions
- Prepare the cucumbers
- Slice cucumbers very thinly.
- Toss with salt and let sit for 20–30 minutes to release excess water.
- Drain and gently squeeze out the liquid.
- Make the dressing
- Mix sour cream (or yogurt), vinegar, sugar, garlic, dill, and black pepper in a bowl.
- Combine
- Add cucumbers and onion (if using) to the dressing.
- Stir gently until coated.
- Chill
- Refrigerate for at least 30 minutes before serving so the flavors blend.
- Finish
- Sprinkle with paprika or extra dill before serving.
Tips
- For a more traditional Hungarian flavor, use full-fat sour cream and plenty of fresh dill.
- If you like it lighter, Greek yogurt works well.
- For extra crunch, leave some cucumber peel on or use smaller cucumbers.
This salad is best served cold and is especially refreshing during warm weather.
