When we lived in London, our housemate’s mum, Olga, used to come and visit from Serbia once a year. She would make these wonderful, traditional Serbian dishes for us all. On one of her first visits to her son’s new house, she arrived to us absolutely distraught. Customs had seized about 20 kilos of farm-fresh produce that Olga and her family had been preparing for months. Unfortunately she had no idea that you couldn’t bring six litres of hummus, a haunch of deer and a dozen raw meat pies through to the UK! The only thing Olga managed to keep hold of was this salad, some pork crackling that had the texture of fine tobacco and homemade walnut brandy. We piled the Kapusa and pork crackling on little water crackers and sipped the potent Serbian ‘moonshine’ until the early hours. Here’s our take on Olga’s recipe, whom we dearly miss (but our waistlines do not).
Try this with everything and anything. Have it as a cold side dish with pork barbecue, treat it like a relish in a sandwich, or if you’re like us, you’ll eat it straight out of the jar.