Best 2 Uborkasalata Hungarian Cucumber Salad Recipes

**Unravel the Refreshing Delight of Hungarian Cucumber Salad: A Culinary Journey through Simplicity and Flavor**

In the realm of summer salads, Hungarian cucumber salad stands out as a refreshing and vibrant dish that captures the essence of simplicity and flavor. Originating from the heart of Hungary, this culinary delight is a staple in many households, often served alongside grilled meats, hearty stews, or as a light and tangy side dish. With its crisp cucumbers, sweet and sour dressing, and aromatic herbs, Hungarian cucumber salad is a symphony of textures and tastes that will tantalize your palate. This article presents a collection of delectable recipes that explore the diverse variations of this classic salad, offering a culinary journey through the vibrant flavors of Hungary. From the traditional recipe that embodies the authentic Hungarian flavors to unique interpretations that add a modern twist, these recipes cater to every taste and preference.

Let's cook with our recipes!

GRANDMA VARGA'S HUNGARIAN CUCUMBER SALAD (UBORKASALATA)

Grandma Varga's Hungarian Cucumber Salad (Uborkasalata) image

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

Ingredients

8 medium cucumbers or 15 kirby cucumbers, peeled
1/4 cup finely chopped fresh dill
1/4 cup kosher salt
1/2 pint sour cream
2 tablespoons white vinegar
2 garlic cloves, minced
1 teaspoon Hungarian paprika

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.

UBORKASALATA - HUNGARIAN CUCUMBER SALAD

Uborkasalata - Hungarian Cucumber Salad image

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

Ingredients

2 english cucumbers
2 Tbsp kosher salt
1 Tbsp white vinegar
1/2 c sour cream
2 clove garlic, finely minced
1/2 tsp hungarian sweet paprika, to taste
2 Tbsp fresh dill, finely chopped, optional

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:

Choose fresh, firm cucumbers for the best flavor and texture.
Use a sharp knife to thinly slice the cucumbers. This will help them absorb the dressing better.
If you don't have sour cream, you can substitute plain yogurt or buttermilk.
Add a pinch of sugar to the dressing to balance out the acidity of the vinegar.
For a more flavorful salad, let it marinate in the refrigerator for at least 30 minutes before serving.
Garnish the salad with fresh dill or parsley for a pop of color and flavor.

Conclusion:

Hungarian cucumber salad is a refreshing and flavorful side dish that is perfect for summer gatherings. With its simple ingredients and easy preparation, this salad is a surefire crowd-pleaser. The combination of crisp cucumbers, tangy dressing, and fresh herbs makes this salad a delightful addition to any meal. Whether you are looking for a light lunch option or a refreshing side dish for your next barbecue, Hungarian cucumber salad is a great choice. So next time you have a craving for something light and flavorful, give this recipe a try. You won't be disappointed!