Cucumbers in Sour Cream

Огурцы в сметане

Preparation info
  • 4 to 6

    • Difficulty


Appears in
A Taste of Russia

By Darra Goldstein

Published 1983

  • About

Because there were no other green vegetables to be had the first summer I spent in Leningrad, I virtually lived on this salad. But it’s so good that I never grew tired of it and still find myself making these creamy cucumbers quite often—even when other vegetables are at hand.


  • 2 cucumbers
  • 1 cup sour cream
  • 2 to 3 tablespoons cider vi


If the cucumbers have been waxed, peel them; otherwise, wash them well but leave the peel on. Slice the cucumbers very thin and pat them dry with paper towels. Mix together the remaining ingredients, adding vinegar to taste. Stir in the cucumbers. Let stand at room temperature for 30 minutes before refrigerating. Serve well chilled.