A quickie for lazy days. Try it with some chopped green pepper for a
variation.
Drain the kraut and taste for acidity. Rinse in cold water, if
necessary. Chop it coarsely and mix in the remaining ingredients.
Some salt may be needed. Chill before serving. Garnish with chopped
parsley and a sprinkling of paprika.
Recipe by Savella Stechishin
Recipe FROM: Traditional Ukrainian Cookery, 1976
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