Cabbage Salad with
Apple, Carrot and Beetroot Salat "Doschetchka"
ez svete kaposte s yablaka, morkovu e svekloy
Ingredients:
300g white cabbage.
50-70g celery.
1 beetroot.
1 apple.
1 carrot.
1/2 cup sour cream.
1 tbsp vinegar.
1/2 cup water.
1/4 tsp salt.
1/4 tsp sugar.
Method:
Finely cut the cabbage and
place in a medium sized saucepan along with the
water, vinegar, salt and sugar. Heat the cabbage
over a low heat for 2 to 3 minutes, stirring continuously.
Do not over cook, the cabbage should not be soft.
Drain and set aside to cool.
Cook the beetroot in a saucepan
with water until slightly soft but not mushy.
Set aside to cool.
Wash the celery, carrot and apple,
and cut each into julienne strips or large matchstick
shaped sticks.
Remove any large fleshy pieces of
cabbage and add the rest to a medium sized salad
bowl.
Peel the skin off the cooked cooled
beetroot, and coarsely grate it. Add the beetroot,
along with the julienned vegetables and apple,
to the cabbage. Spoon in the sour cream and gently
toss the ingredients together.
Serving
Chill before serving.
About this Recipe: Translated from Russian, this
recipe features two Russian favourites - beetroot and
sour cream.
Although not part of the original
recipe, I like to add walnuts as the flavour works well
with the apples and other vegetables.
