Hungarian Sour Cream Cucumber Salad (Tejfölös uborkasaláta): Summer’s Coolest Comfort

Hungarian Sour Cream Cucumber Salad (Tejfölös uborkasaláta): Summer’s Coolest Comfort

Hungarian Sour Cream Cucumber Salad (Tejfölös uborkasaláta): Summer’s Coolest Comfort
Prep Time 20 min
Chill Time 30-60 min
Calories 42 kcal/100g

If Hungarian summers have a signature side, it’s without a doubt tejfölös uborkasaláta—a creamy cucumber salad that graces tables from bustling Budapest apartments to shady rural courtyards. In the sweltering heat, there’s nothing quite like its refreshing crunch and gentle, tangy bite, the taste of garden produce and homey comfort.

A Salad with Stories

In Hungary, tejfölös uborkasaláta isn’t just a salad—it’s a communal experience and a bridge between generations. Childhood memories are sprinkled with the image of grandmothers lovingly salting cucumber slices, squeezing out droplets by hand, and folding everything together in a bright green, flowered bowl. Every family insists their version is best: a touch sweeter, a pinch spicier, always finished with an extra spoonful of rich, local tejföl (sour cream).

Traditions run deep. It appears under steamy bowls of húsleves at Sunday lunch, beside golden rántott hús, or even with a simple slice of bread for a light supper. Whether enjoyed al fresco under cherry trees or at a boisterous family gathering, this salad has a way of cooling tempers and uniting guests around the table.

Ingredients

  • 2 large cucumbers (about 500g)
  • 1 tsp salt (plus more to taste)
  • 1–2 cloves garlic, finely grated or minced
  • 200g (about 3/4 cup) thick Hungarian or good-quality sour cream (tejföl, or substitute crème fraîche/Greek yogurt)
  • 1 tsp powdered sugar (or to taste)
  • 1 tbsp white wine vinegar (or apple cider vinegar)
  • 1/4 tsp ground black pepper
  • Optional: chopped fresh dill, a pinch of sweet paprika for garnish, or a splash of lemon juice

    Instructions

    1. Prepare the Cucumbers: Peel cucumbers and slice as thinly as possible—this is often done with a mandoline for paper-thin rounds. Sprinkle with 1 tsp salt and let rest in a colander for 15–20 minutes to draw out excess moisture.
    2. Drain and Press: Squeeze the salted cucumbers gently by hand to remove as much liquid as possible. This keeps your salad creamy, not watery, and helps intensify the flavor.
    3. Make the Dressing: In a mixing bowl, whisk together sour cream, minced garlic, vinegar, sugar, and black pepper. Taste and adjust seasoning—add more vinegar or sugar to balance the flavors, if you like.
    4. Combine: Fold the well-drained cucumber slices into the creamy dressing, turning gently so every slice is coated in the tangy mix. If you love dill, add a generous handful now.
    5. Chill: Cover and refrigerate the salad for at least half an hour, so the flavors meld and the salad gets delightfully cold.
    6. Serve: Just before serving, give the salad a gentle stir and sprinkle with sweet paprika or more fresh herbs. Serve in deep bowls or your favorite vintage salad plates

      Tips and Variations

      • Additions: For extra tang, add a splash of lemon juice. Try a little chopped onion (sweet or red) for sharper flavor, or swap dill for chopped chives.
      • Vegan Version: Use coconut yogurt or plant-based sour cream for a dairy-free take. A pinch of nutritional yeast adds depth.
      • Texture Lovers: Leave some cucumber unpeeled for a firmer crunch, or double-salt for a slightly picklier result.
      • Make it Ahead: This salad stores well for a day—if the cucumbers are well-squeezed. If it gets watery, just drain and stir before serving.
      • Garlic Trick: Rub the serving bowl with a cut clove of garlic before mixing for a subtle garlic perfume.

        Perfect Pairings

        This crisp, creamy delight is the classic partner to hearty Hungarian mains:

          Why We Love It

          Hungarian sour cream cucumber salad is a kiss of cool simplicity—a reminder that the best things in summer are fresh, fast, and straight from the garden. With a bowl of this salad, even the hottest day feels like a treat.