Here’s a classic Hungarian cucumber salad 🇭🇺🥒—simple, tangy, and incredibly refreshing. In Hungary it’s called Uborkasaláta, and it’s a staple side dish with stews, schnitzel, and paprika-heavy meals.
🇭🇺 Hungarian Cucumber Salad (Uborkasaláta)
⏱ Time
- Prep: 10 minutes
- Rest: 10–15 minutes
- Serves: 4
Ingredients
- 2 large cucumbers (English or field cucumbers)
- 1 tsp salt
- 2–3 tbsp white vinegar (or apple cider vinegar)
- 1–2 tbsp sugar (adjust to taste)
- 2 tbsp water
- 1–2 cloves garlic, very finely minced or crushed
- 1–2 tbsp sour cream (optional, traditional variation)
- Sweet Hungarian paprika (for sprinkling)
Instructions
1️⃣ Prep the cucumbers
- Peel cucumbers partially or fully (traditional is peeled)
- Slice very thinly (mandoline works best)
- Place in a bowl and sprinkle with salt
- Let sit 10 minutes, then gently squeeze out excess liquid
2️⃣ Make the dressing
- Mix vinegar, sugar, water, and garlic
- Taste: it should be sweet–tangy, not harsh
3️⃣ Combine
- Pour dressing over cucumbers and toss gently
- If using sour cream, fold it in lightly
4️⃣ Serve
- Chill briefly if desired
- Sprinkle with sweet paprika just before serving
🌟 Tips for Authentic Flavor
✔ Slice cucumbers paper-thin
✔ Use sweet Hungarian paprika, not smoked
✔ Don’t skip the garlic—it’s subtle but essential
✔ Best eaten fresh, the same day
🔄 Variations
- With onions: Add thinly sliced red or white onion
- No sugar: Replace with a little honey
- Extra creamy: Add more sour cream and a splash of water
🍽 What to Serve It With
- Chicken paprikash
- Wiener schnitzel
- Stuffed peppers
- Grilled meats
If you want, I can also share:
- A no-sour-cream traditional version
- A lighter, vinegar-only countryside style
- A modern twist with dill
Just tell me 😊
