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SAUCES, SALADS and SIDE DISHES
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Helen's Hungarian Heritage Recipes
|Dream Machine Publications
Paris, Ontario, Canada
Helen's Hungarian Heritage Recipes© Cookbook ™
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Created December 2005
Last Updated April 11, 2012
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|CUCUMBER SALAD WITH SOUR CREAM
Téjfélés Uborka Saláta
Hungarian Cucumber Salad is a very delicious and refreshing salad. Garlic,
vinegar and sour cream enhance the flavours. This salad accompanies roast
meats and chicken dishes. To get the thinnest possible see-through slices,
use a mandolin. The spray is refreshing in your face while you slice piles of
cucumber mounds. The vinaigrette is so light and refreshing, that you will be
tempted to drink it after you eat the cucumber salad.
2 large cucumbers
1 tsp salt
1 tbsp vinegar, apple cider or white
1 tbsp water
1 clove garlic, minced or
1 small onion, thin slice (opt)
¼ tsp pepper
1 tsp sweet paprika
¼ tsp eros paprika
½ tsp sugar
¼ cup sour cream
Peel and slice cucumbers thinly on a mandolin slicer. Place in a large bowl,
sprinkle with salt and set aside for about ½ hour. The cucumbers will release
about ½+ cup liquid. Then, take large handfuls of cucumbers and with your
hands clenched, squeeze out as much liquid as you can and place the balls
of squeezed cucumbers in a bowl. Discard the liquid.
Vinaigrette - In a glass serving bowl, combine the vinegar, water, pepper,
sugar and garlic or onions. Place the cucumber into the vinaigrette and
combine thoroughly. Place a dollop of sour cream on each serving and then
sprinkle lightly with sweet paprika or put sour cream right into the
vinaigrette and combine before adding squeezed cucumbers.
Chef’s Hint: Use garlic or onion, but not both.
Chef's Hint: The Sour Cream Version is my favourite, but you don't always
have to use sour cream.
Chef Clara Czegeny
|Helen's Hungarian Heritage Recipes ™©2005
|BY CANADIAN BESTSELLING COOKBOOK