Russian salad


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Put the potatoes to boil in salted water for about 5-7 minutes, then add the green beans, peas and carrots and let them simmer for about 10 minutes. Drain the potatoes and vegetables in the water in which they boiled, pass them through a stream of cold water, drain well, then let them cool completely.

When the vegetables have cooled, transfer them to a large bowl; add the canned tuna, broken with a fork into large pieces.

In a smaller bowl, mix the mayonnaise with the lemon juice, garlic, salt and pepper to taste.

Pour the mayonnaise mixture over the vegetables and tuna. Add pickles, capers, olives and dill. Mix everything carefully.

Put the salad in the fridge until ready to serve. Garnish with the two hard-boiled eggs, cut into quarters, and parsley.


Ingredients

Step 1

Russian salad with fish

Russian salad is similar to the traditional beef salad with boiled vegetables, cut into cubes of the same size, mixed with mayonnaise. Boil the vegetables in salted water, cool and cut into cubes as desired, larger or smaller.

Mix together with mayonnaise: you can mix all the vegetables in a bowl with mayonnaise or you can keep the vegetables separate for a layered salad. It is important that the vegetables are cooked properly and cooled immediately under running cold water.

To keep the potatoes firm, put a little freshly squeezed lemon juice in the pot in which it boils. As soon as the vegetables are cooled, they should be cut into cubes and mixed with mayonnaise, then placed in a layered glass bowl or simply mixed.

You can place the carrots on the first layer, then the potatoes, the peas, the beets and on top of the very lightly chopped tuna fillet. Serve cold from the refrigerator. Good appetite!


Boil potatoes, carrots, beets. The eggs will be boiled hard.

Of course, beets can also be cooked or boiled vacuum.

The fish will be finely chopped, as will the onions. The other ingredients can be given on the grater.

To make it sit better, I prefer to mix the fish with the onion, but it is a deviation from the classic recipe, in which each ingredient has its own separate layer.

Also, if the beets are too watery, keep them in a strainer for a few minutes.


"Shuba", the Russian salad with which Anna Lesko drove the Internet crazy. Step by step recipe

Anna Lesko is a true master in the kitchen. She delights her son and friends with her delicious dishes. The soloist made a Russian salad the other day, which she filmed step by step. The same recipe was successful on "The World Speaks" (PRO TV), where Anna has a culinary column.

Anna Lesko (42 years old) entered the kitchen to prepare a Russian salad. This time she was also assisted by her son, Adam, who turned 7 on Monday.


Russian salad with tuna and vegetables

Russian salad with tuna and boiled vegetables, a kind of Boeuf salad with fish

This Russian salad with tuna, my favorite and my father's, was always on the Easter table in my parents' house. And because my mom and brother were outspoken fans beef salad, very similar to this, mommy did both.

If you want an appetizer with fish for the Easter meal, I warmly recommend this salad recipe. I can't tell you how tasty it is!

The main ingredient of Russian salad is tuna Lotka pieces in sunflower oil.

It is unique on the Romanian market, through the packaging innovation, due to the transparent foil that allows the visualization of the product and its consistency.


Russian salad

Russian salad

Russian salad

Ingredient:

  1. 5 medium potatoes boiled in their skins
  2. 5 boiled carrots
  3. 200 g boiled peas (or canned)
  4. 6 -8 pickles
  5. 6 tablespoons mayonnaise
  6. 2 hard boiled eggs
  7. 1 boiled egg (hard) for decoration
  8. salt pepper
  9. 1/2 teaspoon olive oil
  10. 1/2 teaspoon vinegar

Preparation: Russian salad

We cut the boiled and chopped potatoes and carrots into cubes. We will do the same with the pickles and the 2 eggs. Put them all in a bowl, season them with salt, pepper, olive oil and vinegar, then mix them with 4 tablespoons of mayonnaise.
Leave the salad in the fridge for at least an hour and the flavors will blend better. After an hour, decorate it with the rest of the mayonnaise and boiled egg. We can use other vegetables that we put in the salad for this.


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