🇭🇺 HungaryCatalog recipe
Paper-thin cucumbers salted, pressed and dressed in sweet-sour vinegar with paprika and dill — the sharp, cold counterpoint to a rich Hungarian stew.
For 4 servings.
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Toss the sliced cucumbers with the salt and let sit 15 minutes to draw out their water.
Press or squeeze the cucumbers firmly to remove as much liquid as possible.
💡 Skipping this step is the difference between a crisp salad and cucumber soup.
Whisk the vinegar, sugar and garlic, if using, until the sugar dissolves.
Toss the cucumbers in the dressing and marinate at least 10 minutes in the fridge.
Scatter with dill and a light dusting of paprika just before serving.
Almost every Hungarian meal built around meat and paprika gets a plate of uborkasaláta alongside it, cutting through the richness with vinegar's snap. Salting and pressing the cucumbers first, a step easy to skip, is what separates a crisp version from a watery one.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.