Budapest Meat Salad

Ingredients

• 250 g red bell pepper
• 250 g green bell pepper
• 2 large onions
• 4 tbsp balsamic vinegar
• 125 g cooked ham
• 125 g celery root
• 200 g Sour Cream
• 2 tbsp Tomato paste
• Salt
• Pepper
• 1 stalk Parsley

Instructions

1. 1.

   Clean, wash and halve the bell peppers, remove seeds and cut into thin strips. Peel the onions, slice thinly and add to the peppers.

2. 2.

   Bring 2 tbsp vinegar with a cup of water (250 ml) to a boil, pour immediately over the pepper–onion mixture and let stand for 5 minutes until the peppers and onions become translucent. Then drain the water.

3. 3.

   Peel the celery root, then cut celery and ham into fine strips and mix with peppers and onion. For the salad sauce whisk sour cream with tomato paste, vinegar, salt, and pepper; pour over the mixture and cover to let infuse for 20 minutes. Wash parsley, shake dry, and pluck leaves.

4. 4.

   Arrange the Budapest Meat Salad on plates, garnish with fresh parsley, and serve.