What to BuyThe quantities for this recipe are still quite large, so I think it's worth cutting everything in half - it will still make plenty. So buy exactly half of what's shown in the pictures
1. Carrots - 4 pieces
2. Potatoes - 3 medium
3. Eggs - 4 pieces
4. Purple onion - 1 large onion or 2 medium
5. Large green peas - 1 can, 300-400 grams or so
6. Pickled cucumbers (salt-brined is better than vinegar-pickled) - 1 can, 300-400 grams
7. Chicken breast or good bologna-style sausage or cooked beef tongue - 250 grams
8. Salt and black pepper - 1/2 teaspoon each
9. Mayonnaise - 2 tablespoons (more is fine too, to taste)
How to Make It1. Put the carrots and potatoes on to cook, cover with water two fingers above the vegetables; once it boils, lower the heat, cover with a lid and cook for about an hour; check with a fork - if it goes in easily they're ready. Remove from heat, drain the water and let cool
2. Put the eggs on to boil for about 20 minutes; then drain and cover with cold water; once cool, drain the water
3. Meanwhile, finely chop the onion
4. If making it with chicken breast, wash and dry it, then fry it in a pan until browned, about 3 minutes per side; it's done when the inside is white, not pink
5. Cut the carrots, potatoes, eggs, and the meat (chicken breast, sausage, or tongue) into pieces about half a centimeter, no bigger
6. Open the can of peas and drain, do the same with the cucumbers; it's best to chop the cucumbers a bit smaller than half a centimeter
7. Put everything chopped into a bowl, add salt, pepper, 2 tablespoons of mayonnaise and mix; taste and add more of anything that's missing. Done!!!
Serve in a salad bowl, you can garnish it with sprigs of dill. Enjoy your meal!
1. Carrots - 4 pieces
2. Potatoes - 3 medium
3. Eggs - 4 pieces
4. Purple onion - 1 large onion or 2 medium
5. Large green peas - 1 can, 300-400 grams or so
6. Pickled cucumbers (salt-brined is better than vinegar-pickled) - 1 can, 300-400 grams
7. Chicken breast or good bologna-style sausage or cooked beef tongue - 250 grams
8. Salt and black pepper - 1/2 teaspoon each
9. Mayonnaise - 2 tablespoons (more is fine too, to taste)
How to Make It1. Put the carrots and potatoes on to cook, cover with water two fingers above the vegetables; once it boils, lower the heat, cover with a lid and cook for about an hour; check with a fork - if it goes in easily they're ready. Remove from heat, drain the water and let cool
2. Put the eggs on to boil for about 20 minutes; then drain and cover with cold water; once cool, drain the water
3. Meanwhile, finely chop the onion
4. If making it with chicken breast, wash and dry it, then fry it in a pan until browned, about 3 minutes per side; it's done when the inside is white, not pink
5. Cut the carrots, potatoes, eggs, and the meat (chicken breast, sausage, or tongue) into pieces about half a centimeter, no bigger
6. Open the can of peas and drain, do the same with the cucumbers; it's best to chop the cucumbers a bit smaller than half a centimeter
7. Put everything chopped into a bowl, add salt, pepper, 2 tablespoons of mayonnaise and mix; taste and add more of anything that's missing. Done!!!
Serve in a salad bowl, you can garnish it with sprigs of dill. Enjoy your meal!
