Surówka

Polish Surówka with Cream and Yogurt Dressing

Surówka is a fresh Polish salad traditionally dressed with a creamy blend of sour cream and yogurt, brightened with lemon and a generous crack of black pepper. This version sticks close to the classic homemade style found across Polish kitchens.

Prep

15 min

Total

15 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •300 g (10½ oz) white cabbage, finely shredded, about 4 cups
• •200 g (7 oz) carrots, peeled and grated, about 2 medium
• •1 small apple, Granny Smith, peeled and grated
• •120 g (½ cup) sour cream (śmietana), 18% fat Polish-style if available
• •60 g (¼ cup) plain full-fat yogurt, natural, unsweetened
• •1 tablespoon lemon juice, freshly squeezed, from about ½ lemon
• •1 teaspoon lemon zest, finely grated, from the same lemon
• •1 teaspoon honey, or to taste; traditional recipes often use a pinch of sugar
• •1 teaspoon fine salt
• •freshly ground black pepper, ½, generously cracked; pepper is a defining flavor here
• •1 small handful fresh dill, finely chopped, optional but common

Steps

1. 1 Prepare the vegetables: quarter the cabbage, remove the core, and slice as finely as possible by hand or with a mandoline. Peel and grate the carrots and apple on the large holes of a box grater.
2. 2 Place the shredded cabbage in a large bowl and sprinkle with the salt. Massage gently with your hands for about 30 seconds until it softens slightly and releases a little liquid. Add the grated carrot and apple and toss to combine.
3. 3 In a small bowl, whisk together the sour cream, yogurt, lemon juice, lemon zest, honey, black pepper, and dill until smooth. Taste and adjust: more lemon for brightness, more honey for sweetness, more pepper for bite.
4. 4 Pour the dressing over the vegetables and toss thoroughly so every strand is lightly coated. Do not overdress; the cabbage should glisten, not drown.
5. 5 Cover and chill for at least 10 minutes (ideally 20–30) so the flavors meld and the cabbage relaxes into the dressing. Taste again for salt, lemon, and pepper before serving.
6. 6 Serve cold as an accompaniment to a main course such as schabowy, kotlet mielony, pierogi, or grilled meats. Surówka is best eaten the same day, within 4–6 hours of making, while the cabbage still has crunch.