There are many different variations to this dish. After publishing my Cold Cucumber and Sour Cream Salad, I had many discussions with friends and family on the recollections of this dish. One ingredient that I have access to now is Bryndza, a creamy sheep’s milk cheese that adds a wonderful texture to the simple dressing.
Serves Approximately 4-8
2 Pounds Peeled Cucumber
4-6 Tablespoons Salt
4.50 oz Sour Cream (by weight)
3.50 oz Bryndza (by weight)
Salt to taste
1 Tablespoon Red Onion finely diced for garnish
Peel and thinly slice 2 pounds of cucumbers. In a colander generously toss with about 4-6 tablespoons of salt. Nest the colander in a bowl (to catch any liquid that may drain), cover and refrigerate for a half to 1 hour.
Take the colander out of the bowl. Using the colander, under running water, rinse and squeeze the salt from the cucumbers. Taste, the cucumbers should be slightly crunchy, but not too firm with a slightly salty taste. Place in a bowl and stir in the sour cream and bryndza. Taste again and add salt if needed. Finely dice a tablespoon of red onion to garnish the salad, refrigerate before serving.