Russian salad with beets

Russian salad with beets
Russian salad with beets 5 1 Stefano Moraschini


RUSSIAN SALAD with LEbarbabietole 00843 INGREDIENTS for 6 PEOPLE a great ' beard ' ietola (250 g) baked, 100 g frozen peas, 200 g of mayonnaise in jars, 50 g tube of mayonnaise, 80 g diced cooked shoulder, 2 sliced not too thin cooked shoulder, 600 g of potatoes, 200 g carrots, 100 ml of cream, 40 g pickled gherkins, 40 g of small pickled capers, 10 g gelatine in sheets, 4 sliced not too thin corned tongues-speaking, a glass of vinegar, 3 tablespoons coarse disale.

You soften the gelatine in cold water for about 10-15 minutes and bring to a boil 3 litres of water in a pot with half vinegar and salt.

Scrape and sprouted up carrots, Peel the potatoes, sprouted beans; wash, drain and cut the vegetables into small pieces.

Dip the carrots in boiling water, return to a boil and add the potatoes; the shooting of a boil add the green beans and peas frozen again.

Cook for 15 minutes, the resumption of boil, then when cooked drain, raffreddatele under cold water, drain well and allargatele on a tarp.

Tamponatele gently with paper towels and place them in a bowl.

Lebarbabietole, peeled, cut into small pieces, like vegetables, warm soapy water and rinse in water and vinegar; drain, dry as the vegetables and mix together in a bowl with the diced ham, with almost all capers and gherkins cut into rings.

Heat the cream, no boil, and mix in gelatin well squeezed, stir for 30 seconds and let cool.

Add mayonnaise, cold cream, stir and pour it over the vegetables, stirring well.

Transferred everything in a insalatira and even out the surface with the back of a spoon, then refrigerate for at least three hours.

Put the salad on a serving dish and sprinkle with the tube, put mayonnaise on capers.

Cut decorative motifs from slices of ham and language, with the help of a small pasta, and use them to decorate the plate.

Russian salad with beets


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