Description
Writer Bunin in the story "In Paris" tells the story of how a waitress in a restaurant offers to the guest the salad is "Russian". The writer explains that the salad is "Russian" in Europe called vinaigrette. Some idea of how the salad was served in Moscow and Petersburg restaurants in the 19th century, can give this recipe.
Ingredients
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Beans
100 g
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Potatoes
1 piece
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Beets
1 piece
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Carrots
1 piece
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Boletus
50 g
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Cucumber
5 piece
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Olive oil
50 ml
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Mustard
1 Tbsp
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Vinegar
1 tsp
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Dill
10 g
Cooking
To prepare this salad, we need to pre-boil the beets, carrots, potatoes and beans. I used small white beans from the Mistral. It must soak for 4 hours, and then cook at a ratio of beans to water is 1:5 to about 1.5 hours.
Immediately you need to prepare the sauce: combine the oil, mustard and Apple cider vinegar. Mix. Optionally, you can add freshly ground black pepper.
Then we will need a serving dish and ring for the formation of the salad. Beet we cut cubes, spread in a ring and pour 2 teaspoons of sauce. Spread on top of the beans and pour the sauce again.
Pickles (I used cucumbers) slice the layers, put beans, sauce to pour on cucumbers put the carrot, that's it, we pour sauce.
Arrange the mushrooms (in the original recipes was pickled white, I had the mushrooms for my taste turned out pretty well). And one final touch, cut into cubes potatoes and the remnants of the carrots, spread on the mushrooms and pour sauce.
Sprinkle our salad with fresh dill and red pepper (optional).
With bated breath, remove the ring and enjoy the new view! :)
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