This dish is claimed by different cultures. I’ve heard it’s a favorite in Sweden and Russia alike.
You’ll find just about as many recipes for this cucumber salad call for sour cream as they do yogurt. I say go for yogurt. It’s just as creamy and rich and on the sour side but healthier for the gut with its good intestinal bacteria. I experimented with several recipes and found the one that satisfied me most was a combination of several of them, with an adjustment to the amount of spices.
2 large cucumbers, peeled and thinly sliced
1 cup plain whole yogurt (I prefer the Brown Cow brand)
1/2 cup chopped sweet onion
1 tblsp fresh lemon juice
1 tsp ground cumin
1 tsp dried dill
1/2 tsp fine sea salt
1/2 tsp fresh ground pepper
Combine all the ingredients–except for the cucumber–in a small bowl. Cover and chill.
Put the sliced cucumbers in a separate bowl, cover and chill.Chill both for about 30 minutes. Top the cucumbers with the yogurt sauce. Garnish with chopped chives or green onion. Serves 4.
Njuta…or should I say polzovatsya!