Komi-Permyak Salad
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0
⏳ Time
30 minutes
🥕 Ingredients
5
🍽️ Servings
4
Description
Recipe taken from the book 'Ural Cuisine'.
Ingredients
- Sauerkraut - 17.6 oz
- Cured beef - 7.1 oz
- Onion - 1 head
- Vegetable Oil - 2 tablespoons
- Chopped Sage Leaves - 2 tablespoons
Step by Step guide
Step 1
Squeeze the cabbage slightly to remove excess brine and chop finely.
Step 2
Peel, wash, and chop the onion finely.
Step 3
Cut the boiled meat into cubes (set aside a few thin slices for garnish).
Step 4
Mix all the ingredients together.
Step 5
Dress with vegetable oil.
Step 6
Mix thoroughly.
Step 7
Transfer the finished salad to a serving bowl or plate, forming a mound.
Step 8
Garnish with the reserved slices of beef.
Step 9
Before serving, sprinkle with chopped parsley.
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