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- เผยแพร่เมื่อ 27 ก.ย. 2024
- Hello friends! Today we will celebrate the Russian holiday National Unity Day! And my mother and I will cook champorado for breakfast and bulalo soup for dinner! Mom will also share with you recipes for Russian salads! And you will also find out why was my mom crying!
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1. Coated herring salad
Ingredients
2 beets;
2 carrots;
3-4 potatoes;
3 eggs - optional;
1 salted herring;
½ onion;
salt - to taste;
a few tablespoons of mayonnaise.
Preparation
Boil beets, carrots and potatoes until tender. If using eggs, hard boil them. Cut the herring.
Peel the cooled vegetables and eggs and grate them on a coarse grater. Cut the fish fillet into small cubes and the onion into very small pieces.
Make the first layer of herring or potatoes. If you start with potatoes, it will be easier to put on the finished salad: the fish cubes will be sealed. Place onions on the first layer. If there are potatoes underneath, lightly salt the ingredients and, if desired, brush with mayonnaise. Distribute herring or potatoes on top, depending on which product came first, and mayonnaise.
If you are preparing a salad with eggs, add them and lightly salt them. Then spread the carrots and brush them with mayonnaise. There should be beets and mayonnaise on top.
Place the salad in the refrigerator for at least 2-3 hours to thoroughly soak it.
2. Stolichiy salad
Ingredients
Chicken fillet 300 g
Potatoes 400 g
Carrots 100 g
Pickled cucumbers 300 g
Chicken eggs 5 pcs.
Canned green peas 300 g
Green onions 20 g
Salt to taste
Mayonnaise to taste Boil potatoes, carrots and eggs in boiling water until tender. There is no need to peel potatoes and carrots before cooking. Let the boiled ingredients cool completely, and then peel the vegetables and shell the eggs. At the same time, boil the fillet in a separate pan (about 30 minutes). Periodically skim off any foam that forms with a slotted spoon. Remove the finished fillet from the broth and let it cool. Then cut into small cubes. Cut the cooled ingredients into small cubes. Also cut the pickled cucumbers. Chop the green onions. Open the jar of peas and drain the excess liquid. Place the peas in a deep bowl. Place the chopped ingredients here too. Add salt to taste and season the salad with mayonnaise. Serve the Stolichny salad in a beautiful serving bowl or bowl, or place it on a flat plate using a salad pan.
3. Vinaigrette
Ingredients
Potatoes - 2 pieces (boiled in their jackets)
Carrots - 1 piece (boiled)
Beetroot - 1 piece (boiled)
Cucumber - 1 piece (salted)
Green peas - 5-6 tbsp. spoons (canned)
Green onions - 1 bunch
Vegetable oil - 3-5 tbsp. spoons
Salt - To taste
Step-by-step instruction
1. Peel boiled vegetables: potatoes, carrots and beets. Cut the potatoes into small cubes, then the carrots. Place these vegetables in a bowl. 2. After this, cut the beets into cubes and place them in a separate bowl, season with vegetable oil (so that they do not release juice in the salad). 3. Cut the cucumbers into small cubes and chop the greens, add it all to the pan with the potatoes and carrots. Then add beets and green peas, add salt and stir.
