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Russian salad

Russian salad

A very good garnish with barbecue, schnitzel or other meat or fish dishes.

  • 4 carrots
  • 5 potatoes
  • approx. 200 gr peas (2 cups)
  • 150 gr of mayonnaise
  • salt pepper

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Russian salad:

- Peel the carrots and boil them in salted water. Then we cut them into cubes.

- Peas, if fresh or frozen, are boiled in salted water. If we use canned food, we drain it.

- Boil the potatoes in their skins and then clean and cut them into cubes.

- When the ingredients are cold, mix in a large bowl with salt, pepper and mayonnaise. I used commercial mayonnaise, light, but it can certainly be used homemade.

I use this salad as a side dish with chicken breast or fish slices.


Russian salad (Olivier salad)

Russian salad or Russian salad is a recipe very similar to beef salad. It has about the same vegetables, but it lacks beef. Boiled eggs are used instead.

Of course, if you keep it, you can also put meat, but you can also omit meat and eggs and use vegetable mayonnaise. & Icircn this way you will get a fasting variant of the Russian salad, just as tasty. It's all about your imagination and your preferences.

Russian salad or salad in Russian and originated in Russia in the 1850s, when a chef from Moscow made it known. His name was Lucien Olivier and that is why the Russian salad is also known as Olivier salad. & Icircn the original version, it was different from the salad we know today and had a lot of versions, some even with mushrooms, tongue, crayfish or lobster.

Today we offer you a Russian salad in a simple version, very close to beef salad. You can do it with the vegetables left over from when you cooked the soup or you can prepare it from scratch.

  • 3 carrots
  • 2 parsley roots
  • 2 parsnip roots
  • 1 celery
  • 200 g pickles
  • 150 g boiled peas
  • 3 potatoes
  • 3 eggs
  • 100 g of mayonnaise
  • 2 teaspoons mustard
  • salt
  • pepper
  • For mayonnaise:
  • 2 fresh yolks
  • 1 boiled egg yolk
  • 150 ml oil
  • 1 tablespoon lemon juice

Boil the vegetables (if you have not already cooked them in the soup) and, separately, boil the whole potatoes in their skins. Boil the eggs for 4 minutes. Meanwhile, chop the diced cucumbers.

For the mayonnaise, mix all the yolks and start pouring the oil little by little, until the mayonnaise increases in volume. Finally, add the lemon juice. You can mix with a mixer, a vertical blender or a wooden spoon.

After the vegetables have cooled, cut them into cubes and put them in a bowl, taking care to cover the potatoes, because otherwise they will change color.

Peel the eggs and cut them into slices. Mix all the vegetables, including the peas. Season with salt and pepper and start to add the mayonnaise, stirring carefully. At the end, add the mustard and egg slices and season with salt and pepper if needed.

Leave in the fridge for half an hour for the flavors to combine.


Necessary Russian salad ingredients

  • 3 potatoes
  • 3 eggs
  • 5-6 sour cucumbers
  • 2 slices / pieces sour donut
  • 3 carrots
  • 300 gr peas
  • 150 gr green beans
  • 2 tablespoons mustard
  • 100 ml of olive oil
  • the juice of half a lemon
  • 2-3 tablespoons of mayonnaise
  • salt

First, cut the cucumbers and sour donuts into cubes and set them aside to drain. Boil the potatoes in their skins and, after they have cooled, clean them and cut them into cubes. We also boil carrots and cut them into cubes. In another bowl, boil the peas and green beans. The well-boiled eggs are cleaned, the yolk is separated from the egg white. The egg whites are diced. Vegetables should not be overcooked to avoid porridge, but should be firm. All thus cut and well drained of water are placed in a large bowl.

I like a greater richness of vegetables and color in Russian salad, which is why I add red donut and green beans. I tell you from experience that this salad is very tasty and if we prepare it with various mixtures of frozen vegetables such as, for example, the Mexican one.

Put the boiled yolks in a bowl and mash them well with a fork (or pass them through a sieve). Add the mustard and oil, little by little, rubbing them, as in mayonnaise, with a wooden spoon until well blended. Add a pinch of salt and thin this dressing with lemon juice. Even though it resembles mayonnaise, this dressing is more of a sauce in which the taste of mustard is well identified. I usually add a good spoonful of classic mayonnaise to this sauce, so I have mayonnaise in the salad, not only on top, as an ornament.

Put the dressing over the chopped vegetables and mix well, so that the sauce completely envelops the vegetables. Let the salad for 10-15 minutes, let the sauce do its job and let the taste mature. Finally, we can place it on a plate and garnish with mayonnaise.

If you want even more diversity, you can use this Russian salad to fill tomatoes or rolls of pressed ham. It is also very good in combination with smoked fish.


Russian Salad

Russian salad, also known as "Olivier salad" is a traditional dish of Russian cuisine, which due to its good taste has gained considerable popularity in European countries. It is very easy to prepare and is ideal for festive meals or simply whenever we feel like a tasty and nutritious salad.

It starts by cleaning the potatoes, carrots and chicken breast, after which they are boiled together in a large pot.

Separately, boil the 4 eggs.

Meanwhile, chop the red onion, cucumber and dill as finely as possible.

When the meat, vegetables and eggs have boiled, remove from the pot and leave to cool. Then cut all the cubes.





Now you can mix all the ingredients, including mayonnaise and sour cream. Add salt and pepper to taste, and mix everything well in a large bowl until a homogeneous composition is obtained.





The salad can be served either immediately or later.

Depending on your preferences, you can opt for replacing fresh cucumbers with pickles if you want to get a salad with a more sour taste. Chicken can also be replaced with chicken parizer.





Russian salad is a very tasty and versatile recipe, ideal for moments when you feel like something good and filling or as an appetizer at a festive meal.


Russian salad

INGREDIENT:

  • 600g potatoes, cut into cubes
  • 150g carrots, cut into cubes
  • 100g frozen peas
  • 600g water
  • 4 eggs, washed
  • Salt to taste
  • 60g olives, put a few for decoration
  • 60g cucumbers in vinegar
  • A box of drained tuna (200g)
  • 300g of mayonnaise sauce
  • 100g red pepper, canned, cut into thin strips
  • 6 cherry tomatoes
  • 4 lettuce leaves
  1. Put the potatoes, carrots and peas in the Varoma container.
  2. Pour the water into the bowl, put the basket and put the eggs in it. Position Varoma and boil 26 min. / Varoma / speed 1.
  3. Remove the Varoma, put the eggs to cool in cold water. Transfer the steamed vegetables to a large salad bowl. Add salt to taste and allow to cool. Empty the bowl.
  4. Put 3 peeled eggs, pitted olives and cucumbers in the bowl, chop coarsely 2 sec. / speed 4.
  5. Transfer the composition to the salad bowl, add the tuna in pieces, two thirds of the mayonnaise sauce and mix gently. Pour over a serving platter and cover with the remaining mayonnaise. Garnish with pepper strips, cherry tomatoes and lettuce leaves, sliced ​​egg and olives. Store in the refrigerator until ready to serve.
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If the (de) beef salad remains in the top of the Romanian people's culinary preferences for the Holidays, not even her more sober "cousin" (without meat!) Is inferior. Russian salad ("a la russe") is almost as popular.

Let's review the ingredients, how to prepare and some options for serving this tasty wonder (a compilation made from a few classic cookbooks).

Ingredient:

2 tablespoons vinegar or lemon juice,

To be served:

2-3 tablespoons mayonnaise or 250 grams aspic

Method of preparation: Put in a bowl the boiled potatoes and carrots, cut into small cubes, green beans and scrambled egg whites, cut into pieces, and peas. Separately make the following sauce: pass the sifted yolks through a sieve, mix with a little mustard, add salt and oil little by little, as with any mayonnaise. Thinly slice with lemon juice or vinegar. When ready, pour in the chopped vegetables. Stir and set aside for about a quarter of an hour to soak in the sauce. Then taste and season with salt and lemon.

Russian salad can be served in different ways:

1. With mayonnaise. Place the salad on a long plate and smooth with a spoon. Pour a thick mayonnaise sauce on top, and place crayfish tails, sliced ​​scrambled eggs and lettuce leaves around.

2. In aspic. Pour into a rectangular shape aspic by a finger and allow to harden. From the remaining and well-cooled aspic it is poured with a teaspoon a little on the walls of the form, kept inclined, so that the aspic, strengthening, to stick to the walls. This operation is repeated 2-3 times, until a layer about 1 cm thick is obtained on the side walls of the form. Place the salad in the middle, pressing lightly with a spoon so that there is no empty space between the salad and the aspic. Let it cool. Before serving, place the form in hot water for a moment, wipe and pour over the plate. He sits around, finely chopped.

3. In tomatoes. Choose beautiful and strong tomatoes. Cut the lid and dig it out. Sprinkle salt and pepper in it and place on a plate, face down, to drain. Fill with salad and place on a plate, on a layer of lettuce, cut with noodles.

4. With ham. Carefully cut equal slices of ham. The slices are made into cones (like any paper cone) and filled with salad. Rolls can also be made by putting a little salad on the ham slice, then rolling the slice.

5. With fish. Clean the fish and wash. If it is sturgeon or cod, cut it into thin slices of raw fish, roll it up, tie it with string and boil it with vegetables and salt, like any grated fish. In the salami, remove the meat from the beginning from the bones, make the fillets roll and boil them with sturgeon or boil the whole salami and then remove the bones. Place the Russian salad on the plate and place the cooled fish rolls or the whole salami on top, after the bones have been removed. Green lettuce leaves are placed around it.


Russe salad, beef salad without meat

Russe salad is a very popular salad in Romania. You can also call them Russian Salad or Olivier (named after the original creator). Whatever the name of this salad, we like it and we like it so much that it is not missing from the mass of Romanians at the holidays or whenever I feel the need to eat a simple and tasty salad.

Ingredients

For the salad

  • 500 g of red potatoes
  • 250 g carrots
  • 200 celery root
  • 200 parsnips
  • 100 g Peas
  • 200 g pickles
  • 4 hard boiled eggs
  • 50 g mustard
  • Salt and pepper to taste

For mayonnaise

Step by step method

We clean all the vegetables except the potatoes and the peas, we wash them and we boil them with salt. We wash the potatoes and boil them in the peel, in the salted water, separately in the salted water we also boil the peas. After the vegetables are cooked, take them out of the water and let them cool.

For mayonnaise we will need a vertical mixer. We make mayonnaise like this: we put the whole egg in a bowl, we add a teaspoon of salt and all the oil, we put the head of the mixer on top of the yolk and we start at maximum speed, without moving, you will see that it will form mayonnaise on its own. Once it has started to form, with light movements we incorporate all the oil.

Cut the vegetables into cubes, add the chopped eggs and cucumbers just like the vegetables. Put all the ingredients in a bowl and mix, add the pepper and, if necessary, salt.

We put on the plate or in individual bowls and we can decorate with mayonnaise, boiled eggs, pickles, etc. Good job and good appetite!


A triumph for mayonnaise: beef and à la russe salad

Among the classic French sauces, mayonnaise has a special character, even if the film consisting mainly of oil, yolks, vinegar or lemon juice is somewhat similar to that hollandaise sauce mentioned as early as 1651 by La Varenne and as he was once classified, in the second half of the nineteenth century, by Escoffier, who did not support the alternative language version - German sauce.

Looks like the sauce came from Iberia. Until recently, it was thought that its modern version would have its origin in 1756, when French troops invaded the Mediterranean island of Menorca in the Balearic Islands. But, rummaging through the gastronomic archives, it was found that the sauce appears in no less than 19 recipes from a manuscript from 1750 belonging to Fray Francesc Roger, a Valencian monk who was passionate about Art of cooking and she called him aioli bo, meaning "garlic-free aioli". On April 18, 1756, the Duke of Richelieu invaded Menorca and took possession of the port of Mahon. When the conqueror returned to France, he took with him the recipe for his favorite sauce discovered during his campaign and conventionally called mahonnaise ("From Mahon"), to distinguish it from the emulsions based on olive oil used in Provencal cuisine. For a while the name was confused with bayonnaise, a kind of aspic leprosy of which Grimod de La Reynière spoke in 1808. Two years before, in 1806, André Viard, in his volume The Imperial Chef, dedicated to Napoleon, described the recipe for mayonnaise chickens and showed that the sauce it involved velouté, gelatin, vinegar, as well as a well-beaten egg yolk, to thicken the mixture, which gelled like an aspic. In 1815, Louis Eustache Ude noted that three tablespoons of mayonnaise were used for a successful mayonnaise. German sauce, six of aspic and two of oil, to which were added tarragon vinegar, salt, pepper, some chopped parsley mixed with hashmatuchi and a finely chopped onion, the mixture being known as ravigote. In 1820, Viard returned and detailed the use of raw egg yolks mixed with gelatin and gelled beef or brain glaze, adding thinly sliced ​​oil and a few teaspoons of vinegar or lemon juice as the sauce thickened.

Viard recommends mayonnaise for serving with class a entrancecold fish or vegetable salads previously boiled in salted water.

One of the most famous recipes that require the presence of mayonnaise is, of course beef salad, which has become a landmark for our extensive meals for Christmas, New Year or other major holidays. An equally well-known alternative to this salad & # 8211 & # 8230 but without boiled beef! - is the one called in Russian, because it was first served on the menu of a sophisticated New Year's banquet in Moscow. This salad was invented around 1860 by Lucien Olivier, the chef of the famous Hérmitage restaurant, located in Troubnaia Square. The exact recipe, especially that of the sauce and a LIAISONwas the secret of Olivier & # 8211 under whose name the salad is also known-, but his helper, Ivan Ivanov, one day managed to write down most of the ingredients and measures. Ivanov is then employed as a chef in another restaurant, where he offers his own version & # 8211 stolitchnyi, a salad similar to Olivier's, but the gourmets noticed that the sauce was not as good. We only know that the original was kind of mayonnaise, made with French cider vinegar, fine mustard of the same origin and necessarily olive oil from Provence.

It is believed that the Walloon chef based in the capital did not use beef for his original recipe! Olivier's specialty was, in fact, game with mayonnaise. He used partridge breasts, jelly cubes made from soup with spices in which he had boiled game, steamed shrimp tails and mayonnaise made with Provencal oil, all decorated with black truffles, and in the middle to catch the eyes of his rich customers of the Russian aristocracy, pick up a small pyramid of boiled potatoes, egg slices and cucumbers in vinegar. It was a culinary spectacle in itself! All good and beautiful until one day, according to legend, a very rich but uncarved Russian prince, coming hungry from hunting, no longer respected the perfect culinary scenery of the chef and devoured everything with lust but alandala, making the harp-piece everything on the silver platter he had cared for the chef together with his helpers. Olivier, upset by the mistreatment of his creation, decided to take revenge and began, the next day, to serve the salad as a mixture, the link being his golden mayonnaise. Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. he managed to redo it in all its details, even though the proportions were generally known. In a book Culinary art since 1899, there is a recipe that claimed to be faithful to the Olivier Salad, as it once was.

After Olivier's death, times changed rapidly. The customers of the Hérmitage restaurant were replaced by new ones: doctors, journalists, but also merchants or bourgeois enriched by the reforms of Tsar Alexander III. The new rich they wanted and they wanted the Olivier salad, but no one knew how to reproduce it. By 1904, someone had managed to reconfigure it somewhat. But, in addition to the partridges, veal tongue, lettuce and fresh shrimp were added. for a long time, truffles were replaced by caviar, and gelatin disappeared. Everything was covered with creamy mayonnaise. After the 1917 Revolution, the restaurant was closed, and the mention of partridges and caviar became a state crime because it was considered "the food of the enemies of the Soviet people." Initially, cheap chicken or diced beef was used as big as a fingernail so as not to waste, then the meat was completely abandoned in favor of various vegetables.

For a "Russian" salad carefully crafted in the original French style, potatoes and vegetables are needed in the following elements, which have remained somewhat fixed since the beginning of the twentieth century: 300 grams of potatoes, a medium carrot, a handful of green beans, a handful of peas (peas), two scrambled eggs, a teaspoon of Dijon mustard, a glass of olive oil, two tablespoons of vinegar or lemon juice, sea salt to taste.

Put in a large bowl the boiled potatoes and carrots, cut into small cubes, green beans and scrambled egg whites, cut into pieces, as well as peas. Next, in a smaller bowl, make the following sauce: pass the sifted yolks through a sieve, mix with a little mustard, add salt and oil little by little, as with any mayonnaise. Thinly slice with lemon juice or vinegar. When ready, pour in the finely chopped vegetables. Stir and set aside for about a quarter of an hour to soak in the sauce. Then taste and season with salt and lemon.

To serve, you can bring in a few tablespoons of mayonnaise or aspic from thoroughly boiled beef bones, the juice is then clarified with egg white and given through a fine sieve before being left to cool.

Salad in Russian it can be enriched and decorated in different ways. If you prefer the classic version of the recipe, it is obviously used mayonnaise. Place the salad on a long plate and smooth with a spoon. Pour a thick mayonnaise sauce on top, and place crayfish tails, sliced ​​scrambled eggs and lettuce leaves around.

But for about two centuries, instead of mayonnaise is also used aspic (veal foot jelly). To do this, pour it into a rectangular shape aspic by a finger and let it harden. From the remaining and well-cooled aspic it is poured with a teaspoon a little on the walls of the form, kept inclined, so that the aspic, strengthening, to stick to the walls. This operation is repeated two or three times, until a layer about half a finger thick is obtained on the side walls of the mold. Place the salad in the middle, pressing lightly with a spoon so that there is no empty space between the salad and the aspic. Let it cool. Before serving, place the form in hot water for a minute, wipe and pour over the plate. Arrange a finely chopped aspic border around it.

Some chefs consider this a blasphemy, but instead of bowls or spoons, beautiful and strong tomatoes can be used. Cut the tomato cover and scoop out with a spoon. Sprinkle salt and pepper in it and place on a plate, face down, to drain. Then fill with salad and place on a plate, on a layer of lettuce, finely chopped like noodles.

In addition, instead of large tomatoes, ham cones can be used. From equal slices of ham, make croissants and fill with salad. Rolls can also be made by putting a little salad on the ham slice, then rolling the slice.

Finally, as was the case at the embassy of the Tsarist Empire in Paris, on gala occasions the salad could be complimented with sturgeon and caviar. Clean the white fish fillets and wash. If it is sturgeon or cod, cut it into thin slices of raw fish, roll it up, tie it with string and boil it with vegetables and salt, like any grated fish. In the salami, remove the meat from the beginning from the bones, make the fillets and roll them slightly or boil the whole salami and then remove the bones. Finally, once these preparations have been finished, place the salad on a plate and place the cooled fish rolls or the whole salami on top, after the bones have been removed. All around, put lettuce leaves, scattering a teaspoon of black caviar or slices of white truffles over each one.

& # 8230And such a salad in gastronomic gala clothes always deserves a few flutes with rosé champagne, for example Taittinger or Veuve Clicquot Brut. Yours!


Ingredients Beef salad & # 8211 step by step recipe

  • 700 grams of beef broth or other bone-in beef (eg lower ribs)
  • 350 grams of carrots (3 medium carrots)
  • 500 grams of potatoes
  • 150 grams of parsnip root
  • 100 grams of celery root
  • 100 grams of parsley root
  • 150 grams of onions (2 medium onions)
  • 100 grams of peas (fresh, frozen or canned)
  • 150 grams of pickled cucumbers in vinegar
  • 250 grams of mayonnaise + 30 grams of mayonnaise for decoration
  • 1/2 juice & # 8211 1 lemon (to taste)
  • 50 grams of mustard
  • salt and white pepper

Beef salad, the original recipe and the accuracy of the name

It is interesting that this much-loved beef salad does not seem to have a long history in Romania. Let's think that in the already twelfth edition of Sanda Marin's cookbook, published in 1945, there was no trace of any beef salad, although, with each new re-edition, the author had come with additions. Appears instead in the book, russian salad, made only from vegetables and with a yolk dressing and concentrated beef soup, with very little oil, made hot.

Well, this one Russian salad, which is undoubtedly the origin of beef salad, as it is known in our country, was invented by a Belgian chef named Lucien Olivier, in 1860, at the Moscow restaurant L & # 8217Ermitage, which makes the dish called in many places in the world "salads Olivier", in honor of its creator.

The recipe, kept secret by Lucien Olivier, undoubtedly contained potatoes, cucumbers in vinegar, carrots, green peas, sometimes crayfish tails or lobsters, other times smoked duck breast or boiled meat, often poultry, all related to a mayonnaise made with olive oil and seasoned with mustard and French vinegar. It seems that the dish served in the restaurant was adapted according to the seasonal ingredients. Attention, we are talking about the Russian salad or Olivier!

A chef subordinated to Olivier seems to have divulged the secret of his chef's salad and after 1917, when fine dishes were no longer fashionable, being replaced with food for all the people, cheap and affordable, the dish became more and more popular, giving up to all the expensive ingredients that made it a luxury dish.

When exactly the step was taken, in our country, from the salad of the Russians or Olivier, famous all over the world, to the beef salad, it is not clear. What I find extremely strange is the habit of making beef salad with chicken, pork or even Parisian.

Obviously, the Romanian salad has moved away from Lucien Olivier's original, but to name a dish with a title that contains the name of an ingredient & # 8211 boeuf, meaning beef, in French & # 8211 and that ingredient should not appear at all in the composition, e something unacceptable.

How about we make eggplant salad without eggplant, or pickled cucumbers from gogonele? It's about the same with beef salad made with chicken, there's one on the label and the content is completely different. There is nothing wrong with making chicken salad, in exactly the same way as beef salad, on top of that there is a tasty salad prepared this way, only that, in this case, it would be fair to call it "Olivier chicken salad" or "Russian salad with chicken", names under which, in fact, this dish is present throughout the world, from Asia to America.

Preparation Beef salad & # 8211 boiling meat and vegetables

1. Boil the meat in a pot in 4 liters of cold water. Add 1/2 tablespoon of salt from the beginning. Put on low heat and gradually heat until it reaches a temperature of 90-95 degrees, boil without boiling, as shown in the beef soup recipe. As soon as the foam begins to form, it will be carefully removed from the surface of the juice, successively, 3-4 times (until it no longer forms).


2. After the foam stops forming, add the whole, cleaned and washed vegetables to the pot, as well as the onion. Continue to simmer over low heat (probably 3 hours or more, depending on how hard the meat is), until both the meat and vegetables are well softened, then remove all from the soup and drain the liquid. -a strainer. The soup will be strained and clarified, to be used in other dishes, and the meat and vegetables cooked & # 8211 less onions, which left all its taste in the soup and passed it to vegetables and meat, which we can throw away & # 8211 let cool well.


3. While the meat and vegetables are boiling, wash the whole potatoes well and boil them separately, in their skins, until they soften well. Be easy to pierce with a fork. The pea, if we do not use ready-cooked peas, from the can, we will boil it in a little salted water, until it is tender (we taste it). After boiling, let the potatoes and peas cool well.


Beef salad & # 8211 preparation, chopping ingredients

To chop all the ingredients for the beef salad, the reference must be the size of the pea. We want all the pieces in the salad to be the same size, so we will try to chop them all so that they are the same size.

1. Once cooled, peel the boiled potatoes. Chop into fine cubes with a sharp, damp knife. Potatoes are the most difficult to chop ingredient, because they tend to stick to the blade of the knife.


For this reason, after chopping all the potatoes, it is good to spread the diced potatoes, so that they are no longer glued to each other.

2. The boiled beef, after it has cooled well, is also chopped into cubes.

3. We will also chop the carrots, parsnips and parsley, but also the pickles.


Seasoning the salad and assembling

1. After all the ingredients have been chopped, we are ready to move on to mixing and seasoning the beef salad.

Mayonnaise

2. For beef salad, I like to use a mayonnaise strongly seasoned with mustard. For this, I prefer spicy mustard, especially since the salad does not contain any spicy elements. Obviously, this is just my preferences and you can add any mustard you want.

I usually use boiled egg mayonnaise whose recipe can be found by clicking on the link. Obviously you can use any kind of mayonnaise, including the one you buy. So mix the mayonnaise with the mustard and add salt and white pepper generously. This sauce is the one that must taste all the ingredients of the salad. For me, there is no salad without lemon juice, so I also add plenty of lemon juice. If the acidity of pickles is enough, you can not add.

Mixing the salad

3. Once the mayonnaise sauce is ready and all the chopped ingredients and peas are placed in a large bowl, I usually put on a pair of brand new gloves and gently mix the ingredients in the bowl so that they are evenly distributed.

4. Pour the seasoned mayonnaise sauce into the bowl, over the chopped ingredients and peas.

5. Then, with the same gloved hands and because a tool more effective than the human hand has not yet been discovered, mix the meat and vegetables well with the seasoned mayonnaise. All must be clothed in it. At the same time, I try not to crush them.

6. After the salad is well mixed, taste it. If it requires some seasoning, you can add salt / white pepper / lemon juice to taste. We match the taste according to our preferences. Obviously, we'll mix the salad again if we add something to it. We will then put it in the fridge, so that the ingredients become friendly properly. In my opinion, it takes at least 3 hours for the beef salad to complete its taste.

Decor and serving

Beef salad is one of those dishes that almost every housewife wants to make her mark on and leave her creativity free. The artistic personality of the creators materialized in plates with decorated beef salad that were more or less unsightly. I saw a beef salad decorated with a rabbit made artistically from donuts, olives and cucumbers, with eyes staring at me. They put me in horror, I do not want to think what impression it would have made on a child. I saw beef salad with misspellings. I saw plates decorated with quite realistic flies made of olives. It's hard for me to understand who would want such a setting!

Finally, so that I could join the housewives, I also decorated my beef salad.

1. The first step, I mounted the salad in a silicone cake tin. I pressed it well and leveled it. 11 x 22 cm was shaped. In order not to make a "belly", I doubled the shape of the silicone with another, metallic one, of the same size.

Tip: if you don't have a silicone form, you can use a regular one, lined with food foil, so that you can turn it over easily.

2. I wrapped the form with beef salad and refrigerated it for 3 hours. After that, I turned it over on a plate and took out the silicone. It came out very easy! The salad was already very well bound and maintained its perfect shape.

3. I decorated only the top of the salad with a thin film of mayonnaise. On top of it I arranged the carrot pieces, cucumbers in vinegar and donut, cut into an approximately square shape. The stylized decor I made I wanted to suggest a popular Romanian motif. I followed this style in the idea that this salad is so loved in Romania.

Beef salad is served cold as an appetizer. It can be mounted on a plate or in individual portions. It can also be used to fill egg halves, rolls wrapped in pressed ham, etc. can be made with it.


SALAD A LA RUSSE in 5 festive variants

I know nothing better for Christmas than a crafty pasta, served with red onions on a slice of black bread:https://www.comentator.ro/fusion/827-pasta-de-jumari-deliciul-absolut-de-craciun-reteta-galerie-foto
Barbarian ritual but incredibly tasty dishes: https://www.comentator.ro/fusion/815-pomana-porcului-inaintea-craciunului-sentimentul-romanesc-al-fiintei-culinare-ep-3-galerie-foto-de-pofta
The story and recipe of Plescoi sausages, the most popular in Romania: https://www.comentator.ro/fusion/808-povestea-si-reteta-carnatilor-de-plescoi
When the food arrives in Prayer, cakes with Grace are made in the monasteries, according to the recipe of Mother Sofronia: https://www.comentator.ro/fusion/801-reteta-de-cozonac-a-maicii-sofronia-de-la-agapia-galerie-foto
The real cake of yesteryear: https://www.comentator.ro/fusion/788-reteta-unica-de-la-pastorel-cozonacul-cu-50-de-oua
From "Shut up and swallow" and bulz overturned to chocolate polenta! https://comentator.ro/fusion/776-mamaliga-exploziva-sentimentul-romanesc-al-fiintei-culinare-ep-2-retete-si-galerie-foto
& # 8230to enjoy life as it once was: https://www.comentator.ro/fusion/624-sambata-dulce-cu-clatite-ana-lugojana
Dear Olteanu once explained to me what kind of cheese should be used for the best pie recipe: https://www.comentator.ro/fusion/654-balada-culinara-pentru-draga-olteanu
The mouse defines, I think, the best Romanian feeling of the culinary being & # 8230 (even in the most unusual combinations!): https://www.comentator.ro/fusion/733-soriciul-sentimentul-romanesc-al-fiintei-culinare-ep-1



7. The alphabet of healthy food
Method of preparation: Put in a bowl the boiled potatoes and carrots, cut into small cubes, green beans and scrambled egg whites, cut into pieces, and peas. Separately make the following sauce: pass the sifted yolks through a sieve, mix with a little mustard, add salt and oil little by little, as with any mayonnaise. Thinly slice with lemon juice or vinegar. When ready, pour in the chopped vegetables. Stir and set aside for about a quarter of an hour to soak in the sauce. Then taste and season with salt and lemon.
Russian salad can be served in different ways:
1. With mayonnaise. Place the salad on a long plate and smooth with a spoon. Pour a thick mayonnaise sauce on top, and place crayfish tails, sliced ​​scrambled eggs and lettuce leaves around.
2. In aspic. Pour into a rectangular shape aspic by a finger and allow to harden. From the remaining and well-cooled aspic it is poured with a teaspoon a little on the walls of the form, kept inclined, so that the aspic, strengthening, to stick to the walls. This operation is repeated 2-3 times, until a layer about 1 cm thick is obtained on the side walls of the form. Place the salad in the middle, pressing lightly with a spoon so that there is no empty space between the salad and the aspic. Let it cool. Before serving, place the form in hot water for a moment, wipe and pour over the plate. He sits around, finely chopped.
3. In tomatoes. Choose beautiful and strong tomatoes. Cut the lid and dig it out. Sprinkle salt and pepper in it and place on a plate, face down, to drain. Fill with salad and place on a plate, on a layer of lettuce, cut with noodles.
4. With ham. Carefully cut equal slices of ham. The slices are made into cones (like any paper cone) and filled with salad. Rolls can also be made by putting a little salad on the ham slice, then rolling the slice.
5. With fish. Clean the fish and wash. If it is sturgeon or cod, cut it into thin slices of raw fish, roll it up, tie it with string and boil it with vegetables and salt, like any grated fish. In the salami, remove the meat from the beginning from the bones, make the fillets roll and boil them with sturgeon or boil the whole salami and then remove the bones. Place the Russian salad on the plate and place the cooled fish rolls or the whole salami on top, after the bones have been removed. Green lettuce leaves are placed around it.
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Video: ΤΟ ΝΗΣΙ Ρωσική ταινία με Ελληνικούς υπότιτλους Фильм Остров (December 2021).