Ingredients: 8 kg cabbage 100 g garlic 50 g horseradish parsley 300 g beetroot 500 gf carrot Pickle 4 l (liter) water 200 g salt 100 – 200 g sugar dill bay leaf black eyed peas Cooking Wash vegetables and peel them. Cut off the cabbage stump. Slice it into pieces (200 – 250 g each). Peel and cut the garlic finely. Slice the horseradish. Grate the carrot on a large grater. Cube the beetroot. Alternate the layer of cabbage, then the layer of carrot, garlic, beetroot, and horseradish in...
Crout salad
Ingredients: 500 g of crout 150 g of marinated mushrooms 150 g of bulb onion 2 tbsp of sunflower oil 2 tbsp of sugar 0.1 g of cinnamon 0.1 g of cloves 1 tbsp of finely cut parsley Cooking Take a bowl with crout and pour juice from it. Then add peeled and chopped onions, cut marinated mushrooms, cinnamon, cloves, oil, and sugar. Mix everything properly. Top the salad with chopped parsley before serving.
Ukrainian kapustniak (pork and pickled cabbage soup)
Ingredients: 800 g of pork 800 g of sauerkraut 500 g of potato 100 g of bulb onion 100 g of carrot 50 g of parsley root 100 g of dairy butter 50 g of flour 100 g of salo 200 g of sour cream 50 g of garlic 50 g of parsley salt – to taste black ground pepper – to taste Cooking Boil pork and cut it into pieces, Filter the cooked broth. Chop sauerkraut and stew it. Heat dairy butter, brown finely cut bulb onion, carrot and...