Russian salad is indispensable during holidays, celebrations and all other celebrations, and it is easy and simple to make. The traditional Russian salad recipe is a little different from what we are used to. This salad needs only good will and love to make it fantastic! Here is how it is made in Russia. Follow recipe.
Ingredients: medium, total time: 60 min.
For Salad:
150 g ham
100 g roast beef
100 g chicken meat/ roast or boiled
5 potatoes/ boiled
4 carrots
1 small head cauliflower
1 egg/ hard-boiled e
4 gherkins/ cut into rings
250 g can of peas/ filtered
25 g capers
3 Tbsp fresh parsley/ finely chopped
150 g marinated mushrooms +15 g butter
Homemade Mayonnaise
400 ml olive oil EVO
6 eggs
2 full tsp mustard
2 tsp flat sugar
2 tsp flat salt
2 lemon juice
and for later:
1 cup sour cream/ 150 ml
Preparation:
You can buy ready-to-roast veal in the supermarket, as well as roast chicken, which will make this salad easier to make.
Wash the mushrooms and cut them into leaves.
Then fry them in a little olive oil, covered and stirring occasionally.
When all the liquid from the mushrooms has evaporated, add 15 g of butter, stir, and simmer for another 2-3 minutes and turn off the heat. Set aside.
If not, then wash the chicken meat, cut it into cubes and season it to taste, and fry it in a little oil until it turns golden brown. Stand aside.
Wash and peel all the vegetables well, then put the cauliflower, carrot, and potato together to cook until soft.
During cooking, remove the cauliflower first, then the carrot and then the potato.
Leave to cool, then cut into small cubes.
Add the chopped vegetables, mushrooms, and meat to the bowl.
Cut the ham into cubes and add to the other ingredients.
Strain the canned peas and add to the ingredients. If you use frozen, then cook them with vegetables at the very beginning.
Finally, add capers and chopped fresh parsley.
Homemade Mayonnaise:
Prepare a deep jar or container.
Beat the egg yolks with sugar and salt with a hand mixer until foamy for about 4 minutes, then slowly add a little oil and lemon juice alternately, beat until a creamy mixture is form.
Then add the rest of the oil and lemon juice again. Mix until the mixture is thick and creamy. If you want a thinner mayonnaise, add a little more olive oil.
Separate a small portion of the mayonnaise and mix it with the sour cream, then add it to the bowl with the other ingredients and mix well.
Salad in a bowl, cover with another part thicker part of the mayonnaise.
Garnish the salad with gherkins rings, marinated mushrooms, peas and serve.
Buon appetito!
NOTE:
This recipe is in the original, if it seems to you that some offered ingredients are superfluous, you can replace them with one. For example, instead of roast beef, you can only do chicken, you can also do without cauliflower and add more potatoes.
Mostly make it the way you like it or according to the original recipe. The salad is superb!
Keep the salad in the refrigerator for up to 3-4 days, covered.
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