Hungarian Cucumber Salad aka Uborkasaláta for #SundaySupper

This week I am honored yet again to be able to participate in FamilyFoodie‘s #SundaySupper hashtag extravaganza. The subject of this week’s post is #BeatTheHeat and it is being hosted by the lovely Jen of Juanita’s Cucina. She is posting a Biscoff Ice Cream Cupcake recipe, and I am posting a fantastically light, summery salad that I learned from my Hungarian husband. It’s the in-laws’ recipe all the way from Hungary!

It’s a Hungarian Cucumber Salad that they call Uborkasaláta in their slightly-less-than-easy language. It’s pronounced something like ["ooh-bork-uh-shuh-lah-tuh"] which barely comes close to how they pronounce it. Haha. They even have a cute shortened name for this salad, and it’s something like ["oobee-shawllee"]. Man, it’s almost impossible to write Hungarian phonetically! Whatever, you get my drift.

This salad is typically eaten with many heavy, meat-centric meals (like most Hungarian meals) and they eat this salad a little different than we typically do. Usually, instead of eating a salad as an appetizer of sorts, they eat this right along side their main meal, alternating bites to get something heavy and something light at the same time. I love the idea of deliberately balancing flavors and food weight like that. There are variations of this salad which include raw, minced garlic (awesome) and some don’t use sour cream. Also, if you slice the cucumbers too thick, my husband will bitch at you that, “it’s not quite like the one at home.” So if you want to ward off any feelings of inadequacy, make sure to slice the cucumbers thin enough, dummy. 

Here is the video tutorial, with the recipe below that. And links to everyone else who is participating in this week’s #SundaySupper post are right below that!

[youtube id="FRDN3PQRqO8" width="620" height="360"]

Hungarian Cucumber Salad – Uborkasaláta
INGREDIENTS
2 English cucumbers, peeled
1 tbsp salt
2 tbsp white vinegar
2 tsp granulated sugar
1/4 cup sour cream
1 tbsp paprika

DIRECTIONS

  1. Using a mandoline slicer, slice both entire cucumbers as thinly as possible into a bowl. Add the salt and mix the cucumbers to lightly and evenly coat. Let bowl sit in refrigerator for 30 minutes to draw out water from the cucumbers. Discard all but roughly 1/4 – 1/2 cup of the liquid.
  2. Add the vinegar and sugar to the bowl and mix thoroughly, adjusting measurements so the taste of the vinegar is softened by the sugar.
  3. Serve with a dollop of sour cream and a sprinkle of the paprika.

#BeatTheHeat Appetizers:

#BeatTheHeat Salads, Soups, & Sides:

#BeatTheHeat Main Dishes:

#BeatTheHeat Desserts:

#BeatTheHeat Drinks & Cocktails:

Wine Pairings Provided By: ENOFYLZ

About cheri

Cheri Alberts writes about super healthy, super tasty food...PLUS cocktails!! Find her on social media and subscribe to the email newsletter to hear more! Subscribe here.

67 comments

  1. This is exactly how I make my cucumber salad! Delicious! Thank you so much for participating in this week’s #SundaySupper!

  2. Cheri! This recipe looks amazing! I am honored that you joined our #SundaySupper Movement and love your recipes and inspiration!

  3. What a nice, light cucumber salad. Great for summer or anytime actually.

    • It really is great anytime, Renee. I worked very late last night and had some as a snack around 3 am!! :D

  4. A light cucumber salad is surely the perfect way to beat the heat! Your salad looks amazing, Cheri!

  5. My stepdaughter spent a semester in Budapest and brought me all kinds of Hungarian spices. I’m going to try this salad and surprise her. Thanks for the inspiration!

  6. Looks delicious! Also, hoping your Mango allergy is somewhat under control and that you are feeling better!

  7. It’s so nice to see all the cucumber salads from around the world and how different they are!

  8. I like the addition of sour cream and paprika! Will have to try this!

  9. Oh I love the sour cream and paprika topping!!! See how different each cucumber salad can be!! Happy #SundaySupper!

  10. Creamy cucumber salad is a great treat!

  11. Great video! I totally wish I had paprika that looked like that! My goodness!

  12. I love a thinly sliced cucumber salad. The addition of sour cream and paprika sounds so good! A must try!

  13. Aaah this is a nice and lite summer time salad, I love it, so simple and refreshing. I could eat this every day. Loved your story on the pronunciation and how to slice the cukes, LOL.

  14. Yummy! Thanks for stopping by. I didn’t know about putting it all together, until 26 years ago when I met my husband.

  15. Love the addition of paprika!Totally my kind of a salad :)Love it!

  16. What a terrific Hungarian Cucumber Salad ! Love it ! Thanks for sharing your Sunday Supper idea!

  17. This sounds incredibly refreshing and fresh! Perfect for summer! So many recipes to try and not enough time! :-)

  18. Hmmm… I’ve never tried sour cream with cucumber salad. I totally should!

    Thanks for sharing!

    Jamie @ http://www.mamamommymom.com

  19. I’m half Hungarian and make a similar version myself. I have to say I never knew the Hungarian name for this though, thanks!

  20. Wow, I can’t help drooling. I just love cucumber salads :D
    Well done Cheri!
    We’d like to invite you to submit your food photos on a Food Photography site so our readers can enjoy your creations.
    It is absolutely free and fun to make others hungry!

  21. I’ve never made cucumber salad with sour cream before but now I’m intrigued. Definitely going to give it a try!

  22. Looks really fantastic. Love cucumber salads. Perfect for summer and this week’s theme for Sunday Supper.

  23. Love the family food history in this post, and what an interesting salad! :)

  24. I love cucumber salad. This sounds like a great variation, and I have just the two cucumbers sitting on my table to make it.

  25. Cheri,

    95 % correct,but i miss the large onion rings on top of the
    salad.I think it ads extra taste and i have often seen it
    in Hungary.
    gr.Peter (Hungarian in Holland,Europe)

  26. Hi!! I am a Hungarian American (also in Holland!) and am online looking for recipes for a Christmas dinner we are having tonight.

    I helped my sister make uborkasalata last year and I recall not just pouring off the salt water, but squeezing the crap out of the cucumber slices — is that correct??? :)

    I think your phonetic Hungarian is great by the way! :)) Looking forward to checking out your other recipes!

    Groetjes (as we say here :), Kathy
    That’s pronounced… “chhhhrrroot- chjess” .. and you think Hungarian is hard to write phonetically! :)

    • Hi Kathy!!

      Thanks so much for your lovely comment! :D To answer your question, yes, you can absolutely pour off the water and squeeze them a bit more! I always squeeze them a bit, but I leave at least most of the water in there, because I like it to be in a lot of it to thin out the vinegar. You can remove as much as you like!

      Husband always says that it doesn’t matter if you get rid of the water or not — sometimes his family would pour it off, and sometimes not. Just make it so you like the taste of the vinegar/sugar solution and you’ll be fine! :)

      And yeah…I’m not even going to attempt Dutch, but I love your phonetic spelling too!! :D Merry Christmas!

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