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1. Spread cucumbers and onion on a platter; season
with salt and let rest for 30 minutes. Squeeze excess
moisture from cucumbers.
2. Stir sour cream, sugar, vinegar, dill, and parsley
together in a large bowl.
3. Fold cucumber and onion slices into the sour cream
mixture.
4. Refrigerate 8 hours to over night; garnish with
paprika to serve.
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