4 medium or small cucumbers
3 meaty tomatoes
150 ml sour cream (20-30% fat content)
5 scallions or around 15 chives
bunch of dill
sea salt flakes
freshly ground black pepper
Cut tomatoes into chunks, cut cucumbers in half, lenghtwise, each half cut in half, lenghtwise again, then slice them thinly crosswise. Mixed the vegetables and chopped dill and scalions together in the bowl. Season with salt and pepper, add sour cream and stir it through the salad. Serve with chunks of freshly baked baguette for mopping pale (tomato juices + sour cream) sauces at the end.
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