Salads

Note: When you try to cook this salad the first time, make it in a small dish,
so as to adjust it on your taste (some like it more sour, or more crunchy, more salty).

Ingredients for 1:

1 hardboiled egg
½ medium grated shallot onions
1 medium peeled, hardboiled carrot
2 handfuls of thinly grated cabbage
1 handful of pomegranate seeds
2 tbsp mayonnaise

Method:

Place a grated egg layer in a serving dish.

Ingredients:

3 medium beets, boiled or baked
1 large shallot onion
1 garlic clove
Salt, sugar on your taste
1 pinch citric acid
2 tbsp vegetable oil

Method:

Peel onions. Cut into small cubes, place on a pre-heated skillet with vegetable oil, sprinkle with sugar, and fry for 3-4 minutes, stirring thoroughly. Add grated garlic, mix well, and turn heating off.
Peel and grate beets, place in the skillet with the onions.

Ingredients for 4:

1 lb potatoes
5 garlic cloves
5 tbsp vegetable oil
Grated black pepper on taste

Method:

Peel potatoes, and grate them into water on a large grater.
Then, bring 1 qt of water to boil, put the potatoes into the boiling salted water, and boil for 3 minutes.
Drain potatoes in the colander. Then, place potatoes into a deep enameled dish.
Pre-heat vegetable oil in a small saucepan, add grated garlic and black pepper, mix well.

The name was given because this layered salad, after decorating, looks like an ancient "boyarin" cup. "Boyarin" means a most powerful duke or other highest noble, who decided, together with the Russian Tsar, most important political and economical tasks.
Traditionally, they sat in the a "Duma", the place where they congregated at and discoursed with the Tsar.

Ingredients for 4:

2 lb potatoes
1 lb boiled beef or chicken fillet
2-3 large shallot onions
1 can (about 1 ½ lb) salt mushrooms
5 hard-boiled eggs

Ingredients for 2:

1 boiled chicken breast
2 green apples
1 can yellow corn (or 2 pieces of boiled corn)
Salt and black pepper on taste
3 tbsp mayonnaise

Method:

Cut chicken breast and apples into small cubes.
Mix corn, chicken, and apples, add salt, pepper, and mayo, and mix well.
Decorate with apple slices.

Ingredients:

6 medium potatoes
4 medium brined, pickled or salted cucumbers
2 hard-boiled eggs
1 medium radish (about 0.75 lb), or daikon
4 tbsp mayonnaise
Greens and grated black pepper on taste

Method:

Boil potatoes until readiness, cool, peel, and cut into medium cubes.
Peel and grate eggs.
Remove seeds from the cucumbers, drain a little, and cut into slices.
Peel and cut the radish into thin slices.
Mix all ingredients, add mayo and pepper, and stir well.

Ingredients:

1 can cod liver
1 English cucumber
3 medium tomatoes
1 Peking cabbage
½ shallot onion
2 dill stalks
Lemon juice, pepper, (optional) vegetable oil on taste

Method:

Drain oil from the can with cod liver, put cod liver in a salad bowl, and press with a fork.
Peel and grate cucumbers.
Cut tomatoes, remove the seeds, and cut the Peking cabbage into thin stripes.
Cut the onion into small cubes, cut dills.

Ingredients:

¾ lb sturgeon
1 lb boiled potatoes
¼ lb cucumber
¼ lb apples
¼ lb tomatoes (cherry tomatoes, possible)
½ lb Mayonnaise
1 hard-boiled egg
Green salad, salt, and sugar on taste

Method:

Boil sturgeon in salt water with ½ tsp lemon juice.
Then drain, cool, and cut into small slices.
Peel potatoes, and cut into medium cubes.
Cut the apples, cucumbers, and tomatoes in same-size pieces.

Ingredients:

3 medium carrots
5 garlic cloves
½ cup sour cream, yogurt, or mayonnaise
1 hard-boiled egg
½ tsp sugar
Salt on taste

Method:

Peel and grate carrots.
Grate garlic together with salt and sugar.
Mix carrots and garlic.
Pour sour cream over the mix.
Mix well.
Peel the egg, and cut it into half-rings.
Put the carrot-garlic mix in a salad bowl, decorate with egg slices, and serve.

Ingredients:

2 medium beets
½ cup dried prunes
1 cup walnuts
2 tbsp raisins
Mayonnaise on taste

Method:

Boil the beets until readiness, peel, and grate.
Pour 1 cup of boiling water over the prunes, let to sit for 30 minutes, then drain, remove pits, and cut the prunes into small cubes.
Pour ½ cup boiling water over the raisins, let sit for 1 minute, then drain.
Grate walnuts, mix them with all the other ingredients, and mix well.