Besides the sour cream I discovered this weekend, I always eat horseradish with sarma.
When you mention the preparation of sarma... I remember one winter, probably before the year 2000, when we made a full pot of sarma with smoked dried meat... We were in the cottage around New Year's Eve... We cooked sarma for two days on a wood stove (on Smederevac), with the occasional addition of water, how it is cooked.
I still feel the taste of that sarma on my palate today.
Now I'm getting hungry 🙃, I can smell this pot of delicious sarma and smoked meat 😀
Me too 😄