Salad
Ogurchny Salad (Cucumber and Sour Cream Salad with Dill)
About this dish
A refreshing Russian cucumber salad dressed in a tangy sour cream and dill dressing. Crisp cucumbers, a touch of salt, and fresh herbs make this a perfect summer side.
It’s a staple on Russian tables, prepared in minutes yet full of flavor.
Ingredients
UK and US measurements are both included for every recipe.
cucumbers
vegetable2 large
sour cream
dairy150 g
Imperial measurement: 2/3 cup
fresh dill
herb2 tbsp
salt
spice1/2 tsp
black pepper
spice1/4 tsp
Method
Prepare cucumbers
3 minsWash cucumbers thoroughly. If using English cucumber, peel partially or leave skin on as desired. Slice cucumbers thinly into rounds or half-moons. Place in a mixing bowl.
Season and rest
5 minsSprinkle with salt and toss well. Let stand for 5 minutes to draw out excess moisture. This prevents the salad from becoming watery.
Add dressing
1 minsAdd sour cream, chopped dill, and black pepper. Stir gently until cucumbers are evenly coated.
Serve
1 minsTaste and adjust salt or pepper. Serve immediately or chill for 15 minutes for a colder salad.
Equipment
- Mixing bowl
- Chef's knife
- Cutting board
Nutrition facts
Tips
- For the best texture, use firm, fresh cucumbers with small seeds. English cucumbers work well and need no peeling.
- If you have time, let the salted cucumbers sit for 10 minutes, then gently squeeze out excess liquid before adding sour cream – this keeps the salad crisp.
- For a lighter version, replace half the sour cream with plain Greek yogurt.
Serving suggestions
- Serve alongside grilled meats, roasted potatoes, or as a refreshing side for hearty Russian soups like borscht or ukha.
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Recipe by
Anya Ivanov
Specialises in Russian cuisineAnya makes pelmeni in batches of 500. She says freezing them is the only way to survive winter.
Describe yourself in three words: Stoic, efficient, freezer queen.