Refreshing Summer Salad

with Dana Siliūnas

Bu rokėlių  salotos  su  svogūnais

4 medium red beets
2 medium onions
1/2 cup wine vinegar
1 bay leaf
6 peppercorns
1 tsp. sugar
Salt to taste
Boil  unpeeled  beets  until  soft,  peel, and grate coarsely. Add chopped onions. Pour marinade over the mixture and let stand a couple of hours in a cool place. Then add salt to taste,  sugar,  a few ta­ble spoons of oil. Mix and place in salad bowl. Serve with dark meats or herring.
Boil water with spices, add wine vinegar to taste, salt, sugar.  Cool.

Salda-rū kščios  kopūstų  salotos

1 large head cabbage, shredded
1 large onion, finely diced
1 cup sugar
1 cup cider vinegar
1 tsp. each: dry mustard, celery seed,salt
1/4 tsp. pepper
1 cup vegetable oil
2 large carrots, coarsely shredded

Spread the cabbage evenly in a large bowl  and  them  scatter  the  onion  over it.  Set aside.  Combine the sugar,  vine­ gar and seasonings in a medium sauce­ pan and bring to  a boil.  Remove from the heat and add the oil. Pour over the vegetables  in  the  bowl.  Do  NOT stir. Cover and refrigerate for 24  hours. At serving time,  add  the shredded carrots to the bowl and toss gently.

Raugintų  kopūstų  salotos

1 no. 2 can of sauerkraut*
3 Tbsps. salad oil
1 stalk green onion (or 1 small onion, diced and fried in oil)
Dash of pepper

Remove sauerkraut to sieve. Run cold water over it.  Drain.  Chop onion,  add to kraut.  Pour oil over kraut, mix well. Season with pepper.  Chill thoroughly.
* Sauerkraut in jars or plastic bags usu­ ally taste better.

Ridikėlių  salotos

1 1/2 cups radishes, thinly sliced
2 hard-boiled eggs, cut into quarters
3A cup sour cream
1/2 cup chopped scallion greens
9 dill branches, chopped
Salt to taste
Mix sliced radishes with scallions, salt and sour cream.  Place into salad bowl, garnish with  egg quarters  and sprinkle with dill.

Įdaryti  agurkai

4 large cucumbers
1 hard-boiled egg
1 onion
1 Tbsp. chopped celery
1/4 tsp. pepper
1/3 tsp. salt
1/2 lb. boiled or baked ham
2-3 Tbsps. mayonnaise
Peel cucumbers lengthwise. Slice two inches thick. Remove seeds with a spoon. Combine other ingredients. Chop fine. Stuff cucumber  slices.  Chill.  Garnish with more mayonnaise, parsley and egg slices.

For meatless meals, use the following stuffing:
2 Tbsps. boiled white beans
1 small boiled beet
1 tsp. chopped onion
2 boiled carrots
2-3 Tbsps. mayonnaise
1 small tomato
1 boiled potato
2 hard-boiled eggs
1/3 tsp. salt
1 small pickle
Cut or chop the vegetables fine. Add salt and mayonnaise. Chopped celery or herring may be added for variety.

Daržovių   mišrainė  (vinagretas)

4 medium potatoes
3 medium red beets
2 carrots
1 onion or some scallions legg
2 pickles
1/2 cup white beans
1/2 cup sour cream
Salt, pepper to taste

Separately boil potatoes, beets, carrots and  beans.  Potatoes  should  be  cooked unpeeled,  carrots  should  be  diced  and cooked in a small amount of water with a little fat added. Beans should be boil­ ed  in  salted water.  Red beets  are  best cooked or baked unpeeled. When cook­ ed  and  cooled,  peel  the  vegetables  (if necessary),  dice  and place  into  a wide dish.  Add  peeled,  diced pickles,  finely chopped onion, salt, dash of pepper, and adding the cream, mix lightly and care­ fully with  two  forks.  Now the  salad  is ready for putting into the serving dish and garnishing with slices of hard-boiled egg and vegetables. The base of this sal­ad is  potatoes  and red beets,  the other vegetables may be changed. Sauerkraut or chopped tart apples may be used in­ stead of pickles. Oil may be substituted for  sour  cream,  but  it should  be  used sparingly.