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Cooking
Step 1
1. Peel the celery stalks and cut into thin strips. 2. Mix vegetable oil, vinegar, sugar and a little salt in a bowl. Pour the celery with the resulting marinade and let it brew for 30 minutes. Throw on a sieve. 3. Boil potatoes, cool, peel and cut into strips. Also chop the tongue, fresh and pickled cucumbers into strips. Mix tongue, potatoes, cucumbers and celery in a bowl. Add salt and pepper to taste. Put in a salad bowl. Top with grated cheese and young radish sprouts. Tip Young radish sprouts are quite spicy. They can be replaced with green leaves of beet tops, washed thoroughly and finely chopped. Young green onions also go very well with this salad.
Ingredients
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