Tajik salad with sorrel

I have a friend who is Tajik by nationality. Recently, we have been spending time together very often, and we prepare all kinds of dishes of different nations for our children. So Tajik cuisine is very similar to Uzbek and Tatar cuisines. But neither Uzbek nor Tatar cuisines have sorrel salad prepared according to such a culinary recipe.

To prepare Tajik sorrel salad, wash the cabbage leaves, chop finely, mix with salt and grind. We leave the cabbage for a few minutes. Then squeeze the cabbage and pour out its juice. Bulgarian pepper (preferably red, it is sweeter and more beautiful) is cleaned, washed, removing the seeds, shredded, and mixed with cabbage, after which we leave them for 10 minutes.

Then the greens are washed under running water, cut finely. Carrots (it is also better to take red, although green is also suitable) are peeled and grated on a coarse grater. Put all the vegetables in one bowl, mix and pour sour cream or cream. Our salad is ready! This salad can be served with any meal. Enjoy your meal!