Cabbage with sour cream, dill, green onions and beets
4 servings
20 minutes
This fresh and light salad with cabbage, beetroot, sour cream, and herbs is a bright representative of Russian cuisine. Its roots go back to traditional village recipes where vegetables played a key role on the table. Crunchy white cabbage, sweet beetroot, and spicy dill with green onions create a harmony of flavors, while the sour cream sauce with mustard adds tenderness and a slight spiciness. The salad is perfect as a side dish for meat dishes or as an independent snack, pairing wonderfully with rye bread and homemade pickles. This dish not only delights the taste but also enriches with beneficial vitamins, making it an excellent choice for healthy eating.
1
Finely chop the cabbage and crush it in a deep bowl with your fists to release the juice. Add salt and pepper, and set aside for half an hour.
- White cabbage: 500 g
- Salt: to taste
- Ground black pepper: to taste
2
During this time, boil two small beets in salted water and cool them. Cut the beets into thin strips and finely chop the green onion and dill.
- Beet: 300 g
- Green onions: 100 g
- Dill: 50 g
3
Mix sour cream with olive oil and mustard, and use this sauce to dress cabbage, beetroot, green onion, and dill. Toss and serve as a side dish or salad.
- Sour cream: 200 g
- Olive oil: 50 ml
- Mustard: 1 tablespoon
- White cabbage: 500 g
- Beet: 300 g
- Green onions: 100 g
- Dill: 50 g