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Tajik Salad with Sorrel

Sorrel is great in salads and makes for appetizing combinations!

Daria ☼Author avatar
Recipe author
Tajik salad with sorrel
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 1 g
Fats 30 % 3 g
Carbohydrates 60 % 6 g
61 kcal
GI: 100 / 0 / 0
  • I have a friend who is Tajik. Lately we've been spending a lot of time together, cooking all kinds of dishes from different cultures for our kids. Tajik cuisine is very similar to Uzbek and Tatar cuisine. But neither Uzbek nor Tatar cuisine has a sorrel salad made the way this recipe does.
  • To make the Tajik sorrel salad, wash the cabbage leaves, shred them finely, mix with salt and rub them together. Let the cabbage sit for a few minutes. Then squeeze out the cabbage and pour off its juice. Clean and wash the bell pepper (red is best — it's sweeter and prettier), remove the seeds, shred it, mix it with the cabbage, and leave them for 10 minutes.
  • Then rinse the herbs under running water and chop them finely. Peel the carrots (red is best here too, though green works) and grate them on a coarse grater. Put all the vegetables in one bowl, mix, and pour over the sour cream or cream. Our salad is ready! It can be served with any meal. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Green cabbage - 46  kcal/100g
  • Frozen packaged green cabbage - 45  kcal/100g
  • Sour cream 30% fat - 340  kcal/100g
  • Sour cream 25% fat - 284  kcal/100g
  • Sour cream 20% fat - 210  kcal/100g
  • Sour cream 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Sorrel - 19  kcal/100g
  • Leaf lettuce - 14  kcal/100g
  • Salt - 0  kcal/100g
  • Frozen packaged soup herbs - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g

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