Morkovcha

🔥 Prep

• Peel and grate 500 g of carrots using a coarse grater.
• Peel and finely mince 3 pcs garlic cloves.
• Measure out 1 tbsp vinegar, 50 ml oil, 1 tsp ground coriander, and 1 tsp sugar.
• (Optional) Prepare ½ tsp red pepper flakes for extra heat if desired.

🔥 Cook

• 1. Heat the 50 ml oil in a small saucepan over medium heat until it shimmers, about 2 minutes.
• 2. Add the minced garlic and 1 tsp coriander to the hot oil; sauté for 30 seconds until fragrant, being careful not to burn the garlic.
• 3. Remove the pan from heat and stir in the 1 tbsp vinegar and 1 tsp sugar; let the mixture cool for 1 minute.
• 4. Place the grated carrots in a large bowl and pour the warm oil‑vinegar dressing over them.
• 5. Toss the carrots thoroughly to coat evenly; let the salad sit for 10 minutes at room temperature to allow flavors to meld, then refrigerate for at least 20 minutes before serving.

🔥 Serve

• Transfer the chilled morkovcha to a serving bowl and garnish with a sprinkle of extra coriander or sesame seeds if desired.
• Serve cold as a side dish alongside grilled meats, rice, or as a topping for sandwiches and wraps.
• Pair with rye bread or boiled potatoes for a traditional Russian meal.