Russian salad – one of the most popular salads of this region. Russian salad is served as an appetizer, a side dish, and sometimes as a main course. For the Russian salad, it is difficult to say which is the "correct" and original recipe, but everyone adapts the ingredients and amounts to their own taste!
Russian salad - Recipes and Cookbook online
Russian salad - one of the most popular salads of this region. Russian salad is served as an appetizer, a side dish, and sometimes as a main course.
- 500 g of carrots (finely chopped)
- 500 g of potatoes (finely chopped)
- 250 g of peas
- 500 g of chicken white meat (finely chopped)
- 5 eggs (boiled, finely chopped)
- 300 g pickles (finely chopped)
- 200 g of pork loin (slightly dried, slightly smoked, finely chopped)
- 400 g of mayonnaise (to taste)
- 2 tablespoons mustard (to taste)
- salt (to taste)
- pepper (ground, to taste)
- landing
- Clean carrots and potatoes, wash well. Cook. Boil the peas. Boil the eggs. Leave to cool.
- Saute the chicken white meat in a pan with a little oil. Remove to a paper towel to drain and cool.
- Carrots, potatoes, eggs and chicken white meat chop up into small cubes (according to taste, some like very small, some medium, and some very large cubes). Cut the pickles into small cubes. Cut the roast into small cubes. Transfer all chopped ingredients to a mixing bowl.
- Add peas to all chopped ingredients. Add mayonnaise and mustard. Season with salt and pepper. Mix well, with light strokes, to even out the mass. Add mayonnaise, mustard, salt or pepper to taste. Leave to cool well before serving. Decorate with eggs. Pleasant.
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