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Carrot and dried apricot salad
1 serving
Cut the carrots into slices, put in dishes, pour water and simmer. Mix the cooled stewed carrots with the kuraga, soaked in boiled water and chopped straws, season with sour cream and sugar. Sprinkle with parsley or dill greens on the table before serving.
Cut the carrots into slices, put in dishes, pour water and simmer. Mix the cooled stewed carrots with the kuraga, soaked in boiled water and chopped straws, season with sour cream and sugar. Sprinkle with parsley or dill greens on the table before serving.
carrots - 400 g, sugar - 30 g, sour cream - 50 g, water - 60 g, greens to taste, dried apricots - 100 g
