Ingredients:
3 medium beets
3 medium carrots
3 medium potatoes
5 eggs
1 large onion
400 g mayonnaise
salt and pepper to taste
Preparation:
First you need to cook the vegetables. Boil beets, carrots and potatoes in salted water until tender. Cool the vegetables, peel and cut each vegetable into thin slices or strips.
Boil the eggs hard, cool, peel and separate the whites from the yolks. Cut the whites into thin strips and grind the yolks into a paste.
Peel the onion and chop finely.
Now you can start assembling the salad. Place a layer of potatoes on the bottom of a large flat plate, then a layer of carrots, and a layer of beets on top.
Place onions on the sides of the plate, then a layer of yolks, and on top with a very thin layer of mayonnaise.
Then put a layer of potatoes again, then carrots, and beets on top. Repeat laying out onions, yolks, mayonnaise.
The last layer should be made of proteins. Lubricate everything generously with mayonnaise.
«Shuba» salad needs to be well soaked, so it should be put in the refrigerator for at least 3—4 hours, or better yet, overnight.
Before serving, you can decorate the salad with herbs, olives or nuts.
Recipe – mushroom soup
Ingredients:
500 g mushrooms (any, but it is better to use champignons)
1 liter chicken or vegetable broth
1 onion
2 cloves garlic
2 tbsp. butter
2 tbsp. flour
200 ml cream
salt, pepper, herbs to taste
Preparation:
Let’s start with mushrooms. Clean them from dirt, rinse and cut into cubes or slices. Finely chop the onion and chop the garlic.
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