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When cooking Borscht we had half a turkey leftover that of course we didn’t want to waste. So I decided to take off the meat (which wasn’t really much because there was mostly skin and fat), put the pieces in a bowl, cut two tomatoes and half of an onion in half rings, whisked all that together, added lots of vinegar (to give it also a little Russian taste), salt, pepper, a table spoon of sour cream, and it turned out a tasty salad!

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