Wednesday, September 07, 2005

Don’s Salad

Don’s Salad

This recipe is named not in a human’s, but in the great river’s name. For some hundred years, starting in the 13th century, the area around Don was a place where free people lived, who did not pay any taxes, and did not have any state duties except to defend Russia from attacks by people from the south.
Don’s Free Cossacks were warriors for hundred years. Their families lived in villages along the Don River. Don’s area is comparatively southern in Russia, and every family had its own large vegetable and grain fields, and collected the rich harvest. But to collect harvest is the first half of the job; the second is to keep it. One of the favorite vegetable recipes of past centuries was Don’s salad. This salad is conserved to keep it fresh, so you can eat this salad the day after preparing, or a half-year after you cook it.

Ingredients:

Red sweet pepper
Onions
Non-ripe tomatoes (not green, and not red yet)
Cabbage
Carrots
Garlic (optional)

For brine:
1/2 cup water
1 tbsp vegetable oil
1 tsp 9% vinegar
1 tsp sugar
2 tsp salt
(For every can)


Method:
Take equal part of every vegetable.
Wash vegetables, peel onions, and clean out pepper seeds.
Cut tomatoes to medium slices, cut peppers into thin short strips.
Thinly slice cabbage, onions, and peeled carrots (and, optionally, garlic.)
Place all vegetables in a large enameled dish, and mix them very well.
Add 1 tsp salt and 1 tsp sugar into a dish, and set aside for 20 minutes, stirring thoroughly every minute.
Mix water, vinegar, salt, vegetable oil.
Bring the mix to boil.
Put vegetable mix into clean cans, pour brine over it, shake cans, cover with lids, and sterilize them for 10-15 minutes, depending on the can’s size.

Note:

If you like this salad fresh, then just adds cold mix (vinegar, salt, and vegetable oil) to vegetables, mix well, and serve.

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