A traditional Hungarian summer salad, which we often eat with just potato paprikas and a side of bread. Amazingly, one doesn't miss the meat from such a meal.
2-3 seedless long cucumbers
1 tbsp Hungarian paprika
2 cloves of garlic
1 Hungarian pepper
0.5-0.75 cup sour cream
Wash and peel the cucumbers. Slice thin using the large slit on your grater. Salt amply, mix and set aside for 30 minutes.
Peel and mince the garlic. Wash and core the pepper, cut into half and then to thin strips.
Once the cucumbers sat salted for 30 minutes, squeeze them out hard from all the excess liquid. Dispose of the liquid.
Add the garlic, sour cream, pepper and paprika to the cucumbers.
Mix well, and serve chilled. Believe it or not, you may need to salt it...so give it a taste before you set it aside. Best served a few hours after it's preparation.
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