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Taiga Salad

Ingredients
600 g (= 1.3 lb) potatoes
200 g (= 0.4 lb) carrots
200 g (= 7 oz) pickled mushrooms
100 g (= 6 tbsp) canned peas
100 g (= 3.5 oz) cranberries
100 g (= 3.5 oz) green (spring) onions
2 tbsp vegetable oil
  fresh parsley and dill to taste
  salt, pepper

Directions

  1. Wash and cook potatoes and carrots in their skins, allow to cool, peel and cut into fine pieces.
  2. Drain mushrooms. Wash green (spring) onions, fresh parsley and dill. Chop everything finely.
  3. Put everything in a bowl and combine with peas and cranberries. Add oil and mix well.
  4. Season with salt and pepper to taste.

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Easy-to-follow instructions, adapted for modern American cooking, for over 200 mouthwatering traditional dishes: borsch, shashlik of salmon, Russian squab in sour cream, potato kotlety, pirozhki and pirogi, blini, paskha and many more.
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