The Hungarian Add On

Daily writing prompt

Do you or your family make any special dishes for the holidays?

View all responses

Growing up as a Hungarian in downriver Detroit where plenty of my neighbors shared similar ancestry, my Mom would make sour cream and cucumbers.

Truthfully, my sister and my Dad loved it but I passed on it. Here’s the AI breakdown below with the Hungarian version listed within.

• Thinly sliced cucumbers (about 2 large)
• Sour cream (or Greek yogurt)
• White vinegar or lemon juice
• Fresh or dried dill
• Optional granulated sugar
• Salt and black pepper to taste
• Optional thinly sliced red or sweet onion 

Instructions: 

1. Salt sliced cucumbers and let them drain to remove excess water, then pat dry.
2. Whisk together sour cream, vinegar, sugar (if used), dill, salt, and pepper to make the dressing.
3. Combine the prepared cucumbers and onion (if used) with the dressing.
4. Chill for at least 30 minutes before serving to allow flavors to combine. 

Common Variations

• Adding minced garlic creates a Tzatziki-style salad.
• Combining sour cream and mayonnaise can result in a richer texture.
• The Hungarian version often uses vinegar and paprika.
• This combination is also a popular base for dips with added herbs and seasonings. 

My Mom uses vinegar instead of paprika always. Because it’s so not healthy, it was generally made for Thanksgiving and Christmas plus whenever my sister had a craving for it.

Have a beautiful day!

Leslie Elizabeth David.