Best 7 Paprikas Weiss Hungarian Cucumber Salad Recipes
In the heart of Hungary, a vibrant and refreshing salad known as Paprikás Uborka, or Hungarian Cucumber Salad, is a delightful culinary creation that captures the essence of summer. This enticing dish, deeply rooted in Hungarian cuisine, offers a symphony of flavors, textures, and colors that will tantalize your taste buds.
At its core, Paprikás Uborka features crisp cucumbers, thinly sliced and bathed in a tangy dressing that beautifully complements their refreshing crunch. The dressing, a harmonious blend of vinegar, sugar, and paprika, infuses the cucumbers with a delightful sweet and sour flavor profile. A generous sprinkling of chopped dill adds a burst of herbal freshness, while a touch of sour cream lends a creamy richness that balances the acidity.
This versatile salad is a true culinary chameleon, adaptable to a variety of tastes and preferences. For a more robust flavor, add a touch of chopped onion or minced garlic to the dressing. If you prefer a spicier kick, increase the amount of paprika or add a pinch of chili flakes. For a lighter version, reduce the amount of sour cream or use a non-fat yogurt instead.
Paprikás Uborka is not just a mere salad; it's an experience that transcends the boundaries of taste. It's a celebration of fresh produce, a testament to the power of simple ingredients, and a journey into the culinary traditions of Hungary. Its vibrant colors and inviting aroma make it a centerpiece at any gathering, while its refreshing taste leaves you craving for more. So, embark on this culinary adventure and discover the delightful essence of Paprikás Uborka, a Hungarian Cucumber Salad that will captivate your senses and leave you yearning for another bite.
GRANDMA VARGA'S HUNGARIAN CUCUMBER SALAD (UBORKASALATA)
This is the best cucumber salad I have ever had. This is my grandmothers recipe, (she was from Nagyszentmiklos) and this is a perfect companion dish for chicken paprikas, although I could make a meal out of it. This will quickly become your favorite way to eat cucumbers!
Provided by Anthony Gougoutris
Categories Hungarian
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Slice cucumbers very thinly, preferably using a mandolin.
- Take a colander, put in a small layer of cucumbers, then sprinkle with a small amount of the salt.
- Continue this method until all the salt and cucumbers are used up.
- Cover the cucumbers with a plate inside the colander, and put a very heavy weight on top.
- Make sure the colander is in a large bowl, because the cucumbers will lose alot of water.
- Let them sit for 1 hour.
- In the meantime, chop the dill and finely mince the garlic, put aside.
- After 1 hour, take a handful of cucumbers, and squeeze out as much juice as you can, and continue until they are all done.
- Rinse thoroughly with water, drain well.
- After the cucumbers are done, return to the colander, and weight down one more time for about 15 minutes.
- You do not have to squeeze out the juice again with your hands Combine all ingredients in a large bowl, except the paprika.
- After mixing thoroughly, put in a nice serving dish, and sprinkle with the paprika.
- Chill for at least 2 hours.
- Enjoy.
- Nutritional information shows a high amount of sodium, but the vast majority is pressed out by your hands. The main function of the kosher salt is to purge the moisture out of the cucumbers.
TOSSED LETTUCE, HUNGARIAN STYLE
I make salads all the time, but sometimes I get carried away with making such huge concoctions with so many ingredients that it almost distracts from the meal rather than adds to it! This is the most simple salad that is so refreshing and light. It really is a great starter for absolutely any meal. And, all you need is...
Provided by Michelle Koletar/Mertz
Categories Lettuce Salads
Time 10m
Number Of Ingredients 6
Steps:
- 1. Mix the vinegar, water and sugar in bowl.
- 2. In large bowl, add lettuce, cucumbers, and sprinkle with salt, lots of ground black pepper. Pour dressing over and let sit at room temp for about 30 minutes.
- 3. Drain liquid and serve with paprika sprinkled on top. I like fresh parsley in this, too. Enjoy!
HUNGARIAN CUCUMBER SALAD
Great salad to make when you have a ton of cucumbers coming out of the garden. We make this year round but we are real cuke lovers in this family. Let it sit for a few days in the fridge and it's even better! Great make-ahead dish for BBQs and parties.
Provided by Michelle Berger
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
- Pour vinegar over cucumber mixture; toss to coat.
- Pour oil over cucumber mixture; toss to coat.
- Season with salt and black pepper.
Nutrition Facts : Calories 98.1 calories, Carbohydrate 8.9 g, Fat 7 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 392.6 mg, Sugar 4 g
PAPRIKAS WEISS' HUNGARIAN CUCUMBER SALAD
Provided by Joan Nathan
Categories Salad Vegetable Vegetarian Quick & Easy Purim Rosh Hashanah/Yom Kippur Kosher
Yield Yield: 6 servings (P)
Number Of Ingredients 7
Steps:
- 1. Peel the cucumbers and slice into very thin rounds. Sprinkle with salt and let stand for 15 minutes. Squeeze out the liquid from the cucumbers.
- 2. Slice the onion very thin and mix with cucumbers. Add the salt, pepper, white vinegar, and water to cover the vegetables. Sprinkle paprika generously on top.
HUNGARIAN CUCUMBER SALAD
Serve this refreshing Hungarian recipe, from TV set decorator Agnes Rethy, with Chicken Paprikas and Nokedli.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 6
Steps:
- Slice cucumbers paper thin using the thinnest setting on a mandoline. Place cucumber slices in a colander set over a bowl and sprinkle with 1 teaspoon salt. Toss to combine; transfer to refrigerator and let drain for at least 30 minutes or up to 3 hours.
- Meanwhile, combine 1/3 cup water, vinegar, sugar, 1/8 teaspoon salt, and pepper in a small bowl; set aside.
- Remove cucumbers from refrigerator and squeeze cucumbers to extract as much liquid as possible. Place cucumbers in a serving bowl and toss with reserved vinegar mixture and dill; serve.
HUNGARIAN CUCUMBER SALAD
Provided by Joan Nathan
Categories Salad Side Marinate Vinegar Cucumber Fat Free Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- 1. Peel the cucumbers and slice them very thin. Sprinkle with salt and let stand for 30-60 minutes with a plate and a 5-pound weight on top. Squeeze out the water on a paper towel.
- 2. Combine the sugar, vinegar, garlic powder, and water. Add the cucumbers and marinate for a few hours. To serve, sprinkle paprika on half of the salad and black pepper on the other half.
UBORKASALATA - HUNGARIAN CUCUMBER SALAD
An old-fashioned cucumber salad. So good! Excellent when served alongside Chicken Paprikas. Time does not include resting time of one hour, or refrigeration time.
Provided by Lori Loucas
Categories Other Salads
Time 30m
Number Of Ingredients 7
Steps:
- 1. Wash the cucumbers well, but do not peel. Using a mandoline, slice the cucumbers very thinly. Place half in a colander, then sprinkle with half the salt. Repeat.
- 2. Use a heavy plate to cover the cucumbers, and add a heavy weight on top. Two large cans of tomatoes do the trick. Put the colander in the sink or over a larger bowl to catch the liquid that will drain. Let sit for an hour.
- 3. After resting, use your hands to squeeze as much liquid from the cucumbers, handful by handful. Put them back in the colander and rinse thoroughly. Return them to the colander and weight them down again for 10-15 minutes. Do not squeeze any more liquid from the cukes.
- 4. Finely mince the garlic, and the dill (if using). Place the cucumbers in a large bowl, along with the garlic, dill (if using), sour cream, and vinegar. Mix thoroughly to coat.
- 5. Refrigerate for at least 2 hours. To serve, sprinkle the paprika over half the cucumbers. Sprinkle freshly grated black pepper over the other half. Serve.
Tips:
- For the best flavor, use fresh, ripe cucumbers.
- If you don't have sour cream, you can use plain yogurt instead.
- If you want a spicier salad, add a pinch of cayenne pepper.
- To make the salad ahead of time, simply combine all of the ingredients and refrigerate for up to 24 hours. When you're ready to serve, let the salad come to room temperature for about 30 minutes before serving.
- This salad is a great way to use up leftover sour cream and vegetables.
Conclusion:
Paprikas Weiss, or Hungarian Cucumber Salad, is a refreshing and flavorful salad that is perfect for summer. It is easy to make and can be served as a side dish or a light lunch. The combination of cucumbers, sour cream, and vinegar is a classic flavor combination that is sure to please everyone.
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