Original Russian salad

Submitted by enr on 21 May 2011
300 g turkey breast - cooked
300 g beef tongue - cooked
150 g green olives
150 g black olives
5 fish anchovies
250 g pickled cucumber
200 g peas - cooked with dill
250 g carrots - cooked with butter
5 hard boiled eggs
3 hard-boiled yolk
300 ml olive oil
balsamic vinegar and salt to taste
peppercorns, bay leaf, parsley roots
Turkey breast are cooked in salted boiling water 5 peppercorns and parsley root, finely chopped. Veal tongue boiled in salted water 5 peppercorns and 1 bay leaf and peel immediately after cooking under cold water. Carrots cut into small cubes and with peas are cooked by adding 50 g butter, a relationship chopped dill and salt. Remove the stones of olives and cut into small pieces. Anchovies cleaned and cut into small pieces. Cut into small cubes chest, tongue, pickled cucumber and hard boiled eggs. All this stir and pour mayonnaise sauce prepared from 3 hard-boiled egg yolks, olive oil and balsamic vinegar with a broken blender.
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21 May 2011
one belogvardeyka - Dr. Kopzon