2 cucumbers
4 ripe tomatoes
1/2 cup sour cream
Salt, pepper, to taste
Allow sliced cucumbers to drain for an hour on paper toweling. Combine all ingredients and serve immediately.
2 medium cucumbers, scored and sliced
1/2 cup sour cream
1 teaspoon fresh dill, chopped
Salt, to taste
Allow sliced cucumbers to drain for an hour on paper toweling. Combine all ingredients and serve immediately.
Dill Butter
200 gr butter
5 tablespoons dill, finely chopped
1 tablespoon parsley, finely chopped
Melt butter slowly, then combine with the herbs.
Serve with warm patatoes.
3 large carrots, craped, peeled
1 tablespoon white vinegar
1 tablespoon soy sauce
3 teaspoons salt
3 teaspoons sugar
2 teaspoons garlic, freshly minced
3 tablespoons ground red pepper
5 tablespoons ground coriander
1/2 cup vegetable oil
Slice carrots into long, thin strips. Use vegetable slicer, do not use grater.
Mix carrot, salt and sugar and set aside for 20-30 minutes. Press mixture firmly and drain the liquid.
Preheat your oil to 200°F (95°C) and carefully pour over the carrot, add vinegar, soy sauce, coriander, garlic and pepper, and mix gently but thoroughly.
Refrigerate for 3-5 hours before serving.