Recipe for Brezhnev's Favorite Salad "Kremlin Boar"

Looking into the refrigerator, I often meet there with the half of the cabbage that remains of borsch, who misses the shelf, not finding use. With each new meeting, she looks older. And in search of a recipe to save a healthy vegetable, I find a salad with an unusual name – “Kremlin boar”.





It is a juicy and crispy vitamin snack in a spicy sweet marinade that is easy to prepare from the most affordable foods. Bottle is able to fall in love with the first spoon and, as they say, not in vain at one time was a favorite snack of Leonid Brezhnev.

"Kremlin boar" Since we are going to cook the cartilage, it will not be superfluous to learn about the meaning of this word. I have heard many different explanations from different people. Some say that snoring is eating with appetite and crunch. Others that snort is drinking.





Someone remembers that in his native village called the old woman. Someone tries to explain one incomprehensible word to another: “Brand is a tasty and fragrant mush, but not corky.” Meanwhile, Ushakov’s dictionary gives the word a specific definition: “Cabbage upper leaves in the head, not going to food.”

Probably, the authors of the salad meant that any cabbage, even hard upper leaves, is suitable for it. But everyone else is right about something. Yes, it turns mush, but what a crunchy, delicious and fragrant!

The ingredients

• cabbage colonel (500g)
• 2 carrots
• 1 large bulb
• 1 beet
• 1 hot or Bulgarian pepper (optional)

Ingredients for marinade

• 0.25 tb 9% vinegar
• 0.5 tbsp salt
• 2-3 tbsp of sugar
• 0.3 tbsp vegetable oil
• 1 bay leaf
• 2-3 cloves of garlic
• 1 tbsp water

Preparation

1. Spray the cabbage. If there is no cutting, it can be done with a vegetable peeler (it turns out more finely) or a knife.
   
   
   
2. Peel the beets and the carrots. Sodium on a grater for Korean carrots. It is possible on ordinary, but a long thin straw in a salad will look more beautiful.
   
   
   
3. Cut the bow with thin half rings. Arbitrarily grind the hot pepper.
4. Mix vegetable water, vinegar, oil, salt, sugar, bay leaf and garlic. Put it on the fire. Heat it up without boiling a bit. 6978787871
   
   
   
   Try the marinade. Someone will need to add salt, and someone will think that too little sugar. Initially, I would put salts and sugars slightly less than in the recipe to be able to add later.
   
   Those who refrain from consuming marinades based on regular vinegar can replace it with apple cider vinegar or lemon juice.
   
   
5. Mix all the ingredients in a large bowl. Ideally, to withstand the long-term effects of marinade, it should be glass, ceramic or enameled.
   
   
   
6. Pour the marinade salad. Stir all the ingredients.
   
   
   
7. Wait for the marinade to cool and send the salad to the refrigerator for 24-48 hours.
   
   
   
8. Bon appetit!

Beets expectedly dyes the entire salad red and at first glance the boar resembles dry borscht. But that's just the first one. In fact, it turns out a great snack with a rich and sharp taste that will never linger on your table.