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Friday, June 14, 2019

Uborkasalata (Cucumber salad) (Jewish-Hungarian) (vegan)

A fast and easy summer side salad from Hungary, brought to the local cuisine through the Jewish community. I tend to make it whenever preparing Hungarian mains, since it pairs well with almost everything, and the paprika powder fits right in.
Recipe source: here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Buck's fizz (cocktail) (British) (vegan).
Five years ago: Minestrone (Italian vegetable soup).
Six years ago: Raspberry and marshmallow cake.
Seven years ago: Conchiglioni giganti con ricotta e limone (Italian).
Eight years ago: Straciatella cream pie (Italian)


  • 2 medium or large cucumbers
  • 1 teaspoon salt
  • Pinch of sugar
  • 1/4 cup white vinegar
  • Dash of garlic powder
  • 1/2 cup water

To sprinkle on top:

  • Sweet paprika
  • Black pepper

Cut the cucumbers into thin slices (not transparent thin, just thin). Mix the vinegar, water, salt, sugar and garlic powder into a bowl and add the cucumber slices to it.
Let them infuse in the fridge for at least 30 minutes.

When ready to serve, drain most of the liquid and discard it. Arrange the cucumber slices concentrically on 2-3 serving platters. Sprinkle one half of each plate with black pepper powder and the other half with sweet paprika powder.

It's done, dig in!

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