for the beet salad:
2 lb even, medium size beets, salt, 1 1/2 cups water, 2 teaspoons caraway seeds, 2 teaspoons 10% vinegar, 1 teaspoon salt, 4 tablespoons confectioner’s sugar, 1 tablespoon fresh grated horseradish
for the cabbage salad:
2 lb white or red cabbage, 1/2 teaspoons caraway seeds, 3 tablespoons 10% vinegar, 3 teaspoons sugar, 1 level teaspoon salt
for the green pepper salad:
8 green peppers, 2 oz 10% vinegar, 1 level teaspoon salt, 3 teaspoons sugar, 1 1/2 cups water
for the tomato salad:
1 1/2 lb tomatoes, 1 small red onion, 1/2 bunch of parsley, 1 1/2 cup water, 2 level tablespoons confectioner’s sugar, 1 teaspoon 10% vinegar or lemon juice, 1/4 teaspoon salt
for the cucumber salad:
1 lb cucumber, 1 clove of garlic, 1 teaspoon sugar, 1/2 teaspoon salt, 1 teaspoon vinegar
sour cream, sweet paprika
for the potato salad:
2 lb potato, salt, 3 medium red onions, 3 tablespoons sugar, 3 tablespoons vinegar, 1/2 teaspoon ground black pepper, 1-2 tablespoons oil
For the beet salad wash the beets thoroughly and cook them in lightly salted water with the caraway seeds, covered, over low heat until tender. Let them cool then cut into thin, 1/8” slices. Use a serrated knife for a more elegant salad. Mix the water with the vinegar, salt, coarsely chopped caraway seeds and confectioner’s sugar. Add the horseradish and finally the beet slices. Covered, marinade it in a refrigerator for a few hours.
Preparation time: 30 minutes
+ cooking + marinading
One serving: 314 kJ/75 kcal
For the cabbage salad clean and shred the cabbage. Alternately, cut the cabbage into very thin slices with a sharp knife. Cover in a pot with boiling water. Add the
caraway seeds, vinegar, sugar and salt. Let it cool.
– Vary the type of vinegar (tarragon, wine, etc.) and oil (olive, corn oil) to give it a unique taste.
Preparation time: 20 minutes + cooling
One serving: 460 kJ/110 kcal
For the pepper salad remove the stems and cut the peppers into thin round slices. Boil the water, add the salt and the sugar. Mix in the peppers, pull aside and let it cool. Add a few pieces of whole ground pepper, mustard seed and 1-2 bay leaves if desired. Substitute half hot peppers for a more adventurous salad.
Preparation time: 30 minutes
One serving: 351 kJ/84 kcal
For the tomato salad remove the stems, cut the tomatoes across into thin slices. Peel and chop finely the onions, chop the parsley as well. Mix the water, sugar, vinegar and salt, add the onion and the parsley. Mix with the tomatoes.
Preparation time: 20 minutes
One serving: 427 kJ/102 kcal
For the cucumber salad shred the cucumbers into paper-thin slices (if the skin is tough, peel them first), put into a bowl. Add the halved clove of garlic, sugar and salt. Let it sit for 30 minutes, during this time the juices will come out. Spice with vinegar. Garnish with sour cream and paprika if desired.
Preparation time: 40 minutes
One serving: 230 kJ/55 kcal
Brush the potatoes clean under water. Cook them, in their skin, in lightly salted water. Drain the water and let the potatoes cool. Do not pour cold water on it – the absorbed water will turn the potatoes limpid and watery. Cut them into 1/4” thick slices. While the potatoes cook, peel and slice the onions, salt and set aside. Rinse, then layer with the potato slices into a medium size bowl, starting and ending with the potato. Heat 2 cups of water, add the salt, sugar and the vinegar. Mix in the ground black pepper and the oil, pour on the potatoes while they are still hot. This way they will absorb the dressing better. Cover and let it marinade for 1 day in a refrigerator. Try using leek for a slightly different taste. Sprinkle with parsley or chives if desired. To improve the taste, cook a small head of knob celery, slice thinly and layer in with the potatoes and onion. In some regions this salad is served mixed with sliced hotdogs.
Preparation time: 1 hour 10 minutes + marinading
One serving: 1292 kJ/309 kcal