Ingredients: 250 g vinegar pickled mushrooms 200 g pickled ears of corn 50 g cucumbers 50 g tomatoes 5 g finely chopped ginger root 5 g finely chopped rampson 4 tbsp sunflower oil 1/2 tsp sugar salt – to taste parsley Cooking Wash ears of corn and mushrooms in cold water. Cut the mushrooms into slices. Preheat sunflower oil in a frying pan. Fry the mushrooms and ears of corn there. Then add finely chopped rampson and ginger root. Fry stirring the ingredients continuously. Pour 2 glasses of water...