An absolute favorite among summer salads and a must-have in my family. Goes well with grilled meat, but also independently with the addition of toast. As an added twist, put in fresh chopped dill.
600 g (21 oz) cucumber
½ tablespoon salt
200 ml (6.80 fl oz) sour cream
1 tablespoon fresh chopped dill
Peel the cucumber and cut into thin slices. Put them in a bowl, sprinkle with salt and let stand for 10 minutes. Then squeeze the excess water with your hands.
Cover them with sour cream, add the dill and mix everything together well. Cover with plastic wrap and leave in the fridge to cool well.
Serve the salad with grilled meat or independently with toast.
If you love garlic, you can add 1 chopped clove to the salad.
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