Once "Russian salad" could be cooked from a bird. To salad there were a chicken, a turkey, and on tables of the nobility – quails, guinea fowls and even pheasants. Sometimes added apples to this salad, in that case instead of pickled cucumbers it was allowed to put marinated. But we got used to the Russian salad salad made on canons of the 20th century – with beef (as a last resort – sausage).
It is required to you
- potatoes
- carrots
- beef
- green peas
- pickled cucumbers
- eggs
- onions
- vegetable oil
- lemon juice
- mustard
- salt
- pepper
- 3 bowls
- pan
- colander
- blender
Instruction
1. Wash potatoes, put to cook without rinding - by tradition quite so it is necessary to arrive for Russian salad salad. Let's potatoes cool down, clean, cut in small cubes with the parties about 3-4 mm. For 1 portion of "Russian salad" it is accepted to take 1 average tuber of potatoes.
2. Boil carrots. It is also not necessary cleanto before cooking. Choosing carrots, give preference to carrots of the average extent of high color. It seems that in such dish there is no special difference. Actually, in preparation of good "Russian salad" there are no trifles. Cut carrots in compliance with cutting of potatoes. And it is necessary to take it 30% less.
3. Dry pickled cucumbers. Ideally – open a jar, prepared since fall. But if you don't practice preparation, buy weighed out, market. The cucumbers sold in banks of industrial production have more stable, but not the highest quality. In the market pickled cucumbers can be tried and chosen those that will be to the taste. It is necessary to cut cucumbers for Russian salad salad also quite small. The mass of cucumbers – 350 g on each kilogram of potato and carrot mix.
4. Take previously boiled beef. Meat is recommended to choose tselnokuskovy, it is desirable – cutting. However, also another will approach. The main thing – that it wasn't fat (fat in this case is contraindicated) and sinewy. When you boil beef, put together with it in water couple of bulbs, bay leaf and bell pepper – they will give to meat additional aroma. Amount of meat for salad – approximately same, as cucumbers.
5. Open a jar of green peas. It is good if the country of its production – Hungary. Traditionally, Hungarian green peas have the highest quality. Accurately merge peas from a brine and a little still take on a colander – liquid shouldn't get to Russian salad salad under no circumstances. As a rule, the iron jar contains about 325 g of a product. Depending on amount of the made salad take one or two banks.
6. Boil eggs. On each kilogram of "Russian salad" it is necessary to take 2-3 eggs. By all means cook longer, both the yolk, and protein have to be firm. It is necessary to knife eggs absolutely dry sharp, after everyone – to wipe a knife with a napkin. Otherwise eggs will crumble.
7. Dress Russian salad salad with mayonnaise. It is possible to take, of course, ready sauce, but it is better to make it. For this purpose shake up in the blender 1.5 glasses of vegetable oil with 2 eggs, 2 vitelluses, a tablespoon of lemon juice, a half of a teaspoon not of really spicy mustard, I will merge also a sprinkling pepper. Whether it is necessary to say that "Russian salad" needs also to be salted.