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.
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.
150 gr. fresh mushrooms, in 3-5 mm slices
1 tablespoon grated onion
1 cup water
1 tablespoon lemon juice
4 tablespoons sour cream double cream
1 teaspoon fresh dill, chopped
In enamel, glass or stainless-steel saucepan, bring the water and lemon juice to a boil. Add the sliced mushrooms and cover the pan. Reduce the heat and simmer gently for 2 to 3 minutes.
Remove from the heat and drain the mushrooms.
Combine the sour cream, grated onion, salt, pepper and dill.
Add the mushrooms and toss lightly in the dressing until they are well coated.