The combination of cucumbers with sour cream has long become a tradition in homemade dishes of many countries. Especially cucumber-yogurt salads and sauces are loved in the hot regions of Europe and in India for their refreshing taste. Try it and you have a salad of cucumbers and onions in a sour cream dressing. So that he does not become too watery and has a pleasant cream texture and taste, first remove as much moisture as possible from cucumbers, letting them drain for several hours. But for yogurt not lost sight, do the same with him, so yogurt will become thicker and will not turn the salad into slurry. Share with friends: 
Time: 6 hours 10 min. Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 cucumbers, finely chopped (1.5 – 1.8 kg.)
- 2 red onions, sliced in thin half rings
- 4 tbsp. (960 ml.) Unsweetened whole milk yogurt
- 1 tbsp. (250 ml.) Sour cream
- 2 tbsp. l white wine vinegar
- 0.5 tbsp. chopped dill
- 1.5 tsp ground black pepper
Recipes with similar ingredients: cucumbers, red onions, yogurt, sour cream, wine vinegar, dill
Recipe preparation:
- In a bowl, mix cucumbers, red onions and 1.5 tbsp. l salt. Put everything in a colander set above the bowl. Wrap a bowl with a colander in a cling film and refrigerate for at least 4 hours or overnight. Discard the resulting liquid.
- Pour yogurt into a sieve with a paper towel put over another bowl. Wrap bowl and strainer in food film and refrigerate for at least 4 hours or overnight. Drain the accumulated whey in a bowl.
- When the cucumbers are ready, wrap them in a paper towel and Press lightly to remove excess water. Put cucumbers in a large salad bowl. Gently scoop the yogurt cheese with a spoon, do not touching the bottom and add to the salad bowl.
- Stir in sour cream, vinegar, dill, 2 tsp. salt and ground pepper. Mix well and refrigerate for several hours. Then sprinkle the salad with 0.5 tsp. salt and 0.5 tsp pepper and serve chilled.
