Komi-Permyak salad
4 servings
30 minutes
Recipe taken from the book "Ural cuisine.
Calories245.6kcal
Proteins15.7grams
Fats17.5grams
Carbohydrates8.9grams
1
Squeeze the cabbage slightly from the brine and chop it finely.
- Sauerkraut: 500 g
2
Peel, wash, and finely chop the onion.
- Onion: 1 head
3
Cut the boiled meat into cubes (leave a few thin slices for decoration).
- Boiled beef: 200 g
4
Mix all the products.
5
Fill with vegetable oil.
- Vegetable oil: 2 tablespoons
6
Mix thoroughly.
7
Place the prepared salad in a mound in a salad bowl or plate.
8
Garnish with slices of the remaining beef.
- Boiled beef: 200 g
9
Sprinkle with parsley before serving.
- Chopped parsley: 2 tablespoons
