Uborkasaláta, or cucumber salad, is a Hungarian side dish that is typically served alongside Pörkölt or Goulash. It is both sweet and salty in taste.
This dish is my father’s favourite Hungarian dish and so my grandmother frequently made Uborkasaláta when I was growing up. It has a unique taste and is very rich so not much needs to be eaten at once.
The mixture of vinegar, sugar, salt and sour cream adds a very rich taste to the dish. Some may say that these ingredients should never be seen together, especially not mixed together. But the taste is so unusual, it actually has a really nice flavour to it. I wouldn’t have any Hungarian dish without it now.
The key to Uborkasaláta is to adjust the ingredients in the dressing to your own taste, or it can begin to taste too salty or sour due to the large amount of salt and sour cream that is included. Having too much of either can make the salad unpleasant to eat; you have to get it just right.
This was my first time trying this particular recipe given by my grandmother. My version tasted very similar, however, as my Nan has had many years of practice with this dish, it will take me a few more attempts to get it just right.
1 large cucumber, peeled
1 tsp salt
2 tbsp white vinegar
1 tbsp Paprika
1/4 cup sour cream
2 tbsp granulated sugar
- Using a mandoline slicer (or you can slide the cucumber yourself if preferred), slice the peeled cucumber as thinly as possible into a bowl.
- Add the salt to the sliced cucumbers and stir so that the cucumbers are evenly coated with salt in the bowl.
- Let the bowl sit in the refrigerator for 45 minutes, until the cucumbers are sitting in a small amount of water.
- Drain most of the water from the cucumbers, leaving around 1/4 of the cucumber juice in the bowl.
- Add the vinegar and sugar to the cucumbers and stir thoroughly.
- Add the sour cream and Paprika and mix thoroughly again.
- Place cucumber salad into the refrigerator for around 20 minutes and serve in a small bowl alongside Pörkölt or Goulash.