Meat snacks in Russian
Cold meals and snacks
Cold meals and snacks on the Russian table
The abundance and variety of cold dishes and snacks is a characteristic feature of Russian holiday table. They are prepared from fresh and canned vegetables, mushrooms, eggs, meat, fish, poultry and other products.
As a seasoning to use all kinds of appetizers filling - cream, sauces, horseradish, mustard, vinegar, mayonnaise, giving the dish a special piquancy and poignancy.
When you select the range and number of snacks for the festive table should look at a reasonable combination of vegetables, meat, fish and other dishes. Any holiday table - a table snack, snacks, and so should be enough. Cold meals and snacks should be well decorated. Design depends on the beauty and solemnity of the set table. The first impression created by the type of snacks, often determines the evaluation of all celebrations.
To file a snack use mainly porcelain and earthenware dishes - salad bowls and vases (for salads), trays, and seledochnitsy, plates (snack bars, small dining rooms), ikornitsy, dish (oval and round), gravy boat, etc.
The temperature of cold meals and snacks when applying for a table should not exceed 10-12 ° C.
1 head (veal or pork), 4 feet (veal or pork), 1 carrot, 1 parsley (root), 10 peas of black pepper, 5 Jamaican peas (sweet) pepper 5 bay leaves, 1-2 onions, 1 clove of garlic for 1 kg of meat - 1 liter of water.
Legs and head singe, clean, cut into equal pieces, add water and cook for 6 to 8 hours over very low heat, without boiling, so that the water volume has decreased by half.
For 1 to 1.5 h before the end of cooking, add the onion, carrot, parsley, for 20 minutes - pepper, bay leaf, a little salt. Then remove the meat from the bones to separate and cut into small pieces, to shift into a separate bowl, mix with finely chopped garlic and a little ground black pepper.
Broth with the remaining bones to boil another half an hour (so that its volume does not exceed 1 liter), dosolit, strain and pour over them boiled meat prepared.
Chill for 3-4 hours
Gelatin is not applicable because the young meat (veal, pork, pork) contains a sufficient amount of adhesive substances.
Jelly served with horseradish, mustard, crushed garlic and sour cream.
Beef boiled with a piece of large (1.5-2 kg), boiled into mush (Tikhvin, Kostroma) and less frequently in the bone broth (broth from the bones prepared in advance and then immersed in boiling broth meat).
For boiled beef chuck is used primarily and podbedernaya parts and Backstrap, thin edge.
Normal cooking time of 2.5 hours on low heat.
1 kg of pork legs, 2 carrots, 3 cloves garlic, 2 onions, salt, black pepper and bay leaf.
Pettitoes singe, wash with hot water and clean up of dead skin of the foot and the remnants of the bristles.
Peel the carrots, onion and garlic.
Prepared foods to put in a pan of cold water, add salt, spices and put on the stove. Once boiling cook under a sealed lid on very low heat (in the limit of weak boiling) 5-6 hours, until tender feet.
Ready broth through several layers of cheesecloth. If it is liquid, add pre-soaked gelatin.
To separate the edible parts of pork leg, cut into small pieces and pour the broth.
Ready to put jelly in the refrigerator for freezing.
On the table apply to the Russian tablespoons horseradish.
Roll meat "Assorted"
600 g beef, 350 g pork, 200 grams of lamb, 100 g fat, 100 grams of sausage, 2 tsp sugar, 2-3 cloves of garlic, 2 g of nutmeg, spices, pepper, salt, parsley.
Chunks of beef and lean pork, 1 cm thick well to repel salt, pepper, season to taste with spices and rub with garlic.
Lamb cut into pieces, season with salt and garlic to miss twice through a meat grinder.
A piece of bacon to repel salt, pepper and wrapped in a roll sausage.
At layer 1 cm thick lamb put bacon with sausage rolls and wrap well. All this is wrapped in a broken-off pieces of beef and pork.
Roll wrapped in cellophane, tie with string and put the day in the refrigerator. Then boil in lightly salted water for 1 hour, cool and put on a 2:00 a light press.
When serving cut roll into slices and garnish with greens.
Roll beef with prunes
1.2 kg of beef, 200 g pork, 200 grams of prunes, 2 carrots, 2 onions, bay leaf, pepper and salt.
Beef (chuck or hip) cut layer, repelling, sprinkle with salt, pepper and covered with a layer minced pork.
Prunes are separated from the bones, put evenly on the meat, wrap the roll and tie with thread.
Boil in water with onion, carrot and bay leaf.
Ready to roll put the press and chill.
Roulade of beef
1 kg of beef, 200 grams of bacon, 2 carrots, 2 garlic cloves, pepper, salt.
Beef (chuck or hip) cut layer thickness of 1 cm, repelling, salt and pepper.
To put an evenly fought off the meat cut into cubes carrots and bacon, finely chopped garlic, roll roll, wrapped in a cloth or cellophane, tie with a thread and cook in the broth or water for 2-2 1 / 2 hours.
Ready to roll cool under pressure, cut into thin slices.
Meat stuffed with cranberries or blueberries
1-1.5 kg of beef or pork, 100 g of cranberries or cranberry, 2 heads of garlic, bell pepper.
In a piece of meat to make deep cuts and put them in cranberries or lingonberries, mixed with crushed garlic and pepper krupnomolotym.
Lubricate the surface of the meat freshly berry juice and put in a few hours in a cool place to marinate.
Bake in the oven at a temperature of 200-220 ° C for 10 min, then at 150 ° C - until done.
Serve cold or hot, cut into slices.
Roll beef with spicy stuffing
1 kg of beef.
For the stuffing: 200g chicken, 100g dried apricots, red wine 100 g, 100 g fat, 1 egg, 1 clove garlic, 2 tbsp. grated white bread crumbs, 2 tbsp. finely chopped green onions, 1 tbsp. Spoon tomato sauce, 1 teaspoon mustard, butter, pepper and salt.
Dice bacon and fry with chopped garlic. Chicken fillet and pre-soaked in red wine and chopped dried apricots.
Prepared foods together, add egg, onion, tomato sauce, mustard, bread crumbs, pepper, salt and mix well.
A flat piece of beef (thick and thin edge, hip part) fight off a thin layer, put the stuffing and roll sformovat.
Tie thread, fry in a pan for 15 minutes, add salt and pepper and cook until ready in the oven (about 50-60 minutes), occasionally lubricating the surface with butter.
Serve cold or hot, cutting into pieces.
1 kg of pork, 250 g of Language, 350 g of kidney, liver 250-300 g, 1 egg, 2 garlic cloves, 2 tbsp. spoons of oil, pepper, salt.
Pork chop and fight off layer, season with salt and pepper. Language and pre-soaked kidney cook with raw liver and cut into cubes long, add to them pepper, salt, raw egg and minced garlic.
To put an evenly fought off the meat stuffing, wrap thread and fry on the stove and cook until ready in the oven.
Ready to roll to cool under a slight pressure, cut into thin slices and serve with vegetables.
Boiled beef with mushrooms and cucumbers
300 g of boiled beef, 150 grams of pickled mushrooms, 2-3 pickled cucumber, 1 onion, 2 tbsp. chopped parsley or dill, 1 / 2 cup vegetable oil 1 / 2 tsp 9% vinegar, 1 / 2 teaspoon sugar and mustard, and salt.
Cut meat across the grain into thin slices, mushrooms and cucumber - julienned, onion, parsley, chop and put a slide on the sliced meat.
Pour over meat with vegetable oil, whisked with spices.
Dish set for 1-2 hours in the cold.
Ham rolls with cheese
300 g of ham, 200 g cheese (Poshehonsky, Dutch or others), 1 garlic clove, 3 eggs, 1/2-3/4 cup mayonnaise, parsley.
From ham to remove the shell and cut into thin slices. Cheese, garlic and egg yolks hard-boiled eggs, finely grate (part of the egg yolks left to process), dress with mayonnaise and mix well.
The resulting mass is put on the ham slices and roll them up rolls. The ends of the rolls dipped in mayonnaise, and then rubbed with yolk.
Place on platter and garnish with greens.
Meat with tomato mayonnaise
200 g of fried or boiled meat, 5 tomatoes, 2 eggs, 3 / 4 cup mayonnaise, a bunch of lettuce, green onions.
Cover the platter with salad leaves, lay thin slices of meat on them - sliced tomato slices.
Cover the tomatoes with mayonnaise, so that one could see a narrow red rim.
Cover with slices of boiled eggs, and in the center - a pinch of chopped onion.
Roast veal with cucumber and fruit
500 g of roast beef, 2 tbsp. vinegar, 2 tbsp. olive oil, 1 cucumber, 1 / 4 cup cherries, plums and pickled mushrooms, mayonnaise.
Cold roast veal chop into slices and lay flat for 2 hours in olive oil and vinegar. Scraps of veal chop finely, add chopped cherries, plums, pickled mushrooms, cucumbers and mix.
Slices of meat lay on the edge of the dish, and put in the middle of minced meat.
Separately apply mayonnaise.
750 g fillet, 75 g cheese, 75 g ham, 2-3 tbsp. tablespoons peeled walnuts, pepper, salt, 2 tbsp. tablespoons of fat;
for the sauce: 1 / 2 cup mayonnaise, 50 g of grated horseradish.
Cut the meat layers, lightly beat off, salt, pepper and top with minced meat (sliced julienne ham and cheese, crushed walnuts), wrapped in a roll, tie with string.
Fry on both sides of the pan and cook until ready in the oven.
Cool and cut into thin slices.
Serve with a sauce of mayonnaise and horseradish.
100 g of ham, 100 grams of boiled tongue, boiled beef, 100 g, 100 g of cooked chicken, 2 boiled eggs, 2 to 3 cloves garlic, 1 / 2 liters of jelly.
Molds pour 1 / 3 of the cooked in meat broth jelly, cool, cut into strips to put mixed meat products, minced garlic, chopped eggs into slices, pour the remaining jelly and refrigerate.
Serve with horseradish sauce.
700 grams of fat pork, beef, 500 g, 200 g of liver, 1 / 2 cup milk, 3 eggs, 100 g of white bread, 2 pieces. potatoes, 1 carrot, 1 parsley root, 1 onion, 2 tbsp. tablespoons oil, 2 tbsp. spoons of crumbs, 1 bay leaf, 3-4 peas of black pepper, black pepper and salt.
Pork and beef cut into large chunks, add water, put the carrots, parsley root, onion and bring to boil. Season with salt, add the bay leaf, peppercorns and cook on low heat for 1.5 hours. For 15 minutes until cooked pre-soaked to put in the milk of the liver.
Broth and soak it in white bread. Meat, potatoes, bread and vegetables twice mince, add eggs, salt and pepper.
A lot of stir and put into a greased and sprinkled with breadcrumbs milled oblong shape. Bake in the oven (200 ° C) for 30 minutes.
Allow to cool in the shape and cut into slices.
1 kg of pork, 5 eggs, 50 g white bread, 1 / 3 cup milk, 1 / 2 lemon, 2-3 pickled cucumber, 70 g fat, pepper, salt.
Skip the pork twice through a meat grinder and mix with 3 eggs, soaked in milk and squeezed bread, juice and zest of lemon, salt and pepper. Cut into wedges 2 boiled eggs, pickles and bacon.
Mincemeat divided into 3 parts. One part to put in the form of an elongated quadrangle on a greased cloth (cheesecloth), in the middle of Place half of cucumbers, eggs and bacon, cover the second part of the meat, put on top the rest of the egg, cucumber and bacon. Cover the third layer of forcemeat, roll to shape and sewn into a napkin.
Cook for about 1 hour on low heat in salted water.
The hot paste to put under the press for 8-10 hours.
Roll of meat stuffed with eggs
200 g minced pork 300 g minced beef, 5-6 eggs, 2 slices of white bread, 3/4-1 cup of broth or milk, 1 onion, 1 tbsp. chopped parsley, 2 tbsp. sour cream, a pickle, 1-2 tbsp. flour, pepper, salt, bread crumbs.
Mix the mince, add the soaked bread in milk, minced onion, 1 egg, sour cream, chopped (no seeds), cucumber, salt, pepper and knead until smooth viscous mass. Halves of peeled boiled eggs (3-4 pcs.) Roll in flour, put each other in the center of a rectangle lined stuffing.
Connect the edge of the meat loaf and place on baking sheet, brush with egg and sprinkle with breadcrumbs milled.
Bake in oven at 180 ° C, periodically basting broth or water.
Ready to roll cut into thin slices, sprinkle with herbs.
Beef tongue or flood
900 g beef or tongue, 3 cups of beef broth, 25 g gelatin, 1 egg, 1 carrot, parsley, 1 onion, salt.
Beef Boil, cool. (Language boiled with vegetables and onions. Immediately put it in cold water and remove the skin.) Meat cut into thin slices. Broth (remove fat) to cook the jelly from the pre-soaked gelatin.
Slices of meat to put in a deep bowl at a small distance from each other and pour the jelly at the level of meat. On each piece of meat put on slices of boiled eggs and carrots, parsley leaf, and when they will be fastened on the meat, pour their remaining jelly and refrigerate.
When submitting a zigzag motion with a knife to cut into portions.
A suckling pig (2-2.5 kg), 1 carrot, 1 onion, 1 parsley root, 2 eggs, canned green peas, 1 bay leaf, black peppercorns, cloves, herbs, salt, 30 g of gelatin.
Prepared pig carcasses cut into large pieces, add water and add salt, roots, onions, cook for about 1 hour. The meat is then removed, cover the damp linen napkin and cool.
The soup is put on the fire, add the peppercorns, bay leaf, cloves and bring to a boil, put the pre-soaked gelatin in cold water, stirring, bring to boil and filter twice through two layers of cheesecloth.
Chilled meat is cut into portions and arrange on a platter at a small distance from each other. Between them lay out the slices of boiled eggs, carrots, parsley leaves, green peas. Pour into 2-3 doses evenly jelly.
Separately submit horseradish sauce with sour cream or horseradish and vinegar.
Stuffed pig (galantine)
A pig (about 2.5 kg), 1 carrot, 1 parsley root, 1 onion, pepper, salt, 600 ml beef jelly.
For the stuffing: 500g pork, 100g bacon, 2 eggs, 2 tbsp. tablespoons peeled pistachio nuts or canned green peas, 1.5 cups milk, nutmeg.
Pig carcass (without head) cut in the abdomen, gut, and then carefully cut out the bone, leaving a layer of pulp on the skin of 1 cm skin stitch, leaving a small opening.
Prepare the stuffing: pork meat and 50 g of fresh bacon twice through a meat grinder, knock out a shovel, adding first the raw eggs, then milk. Put the diced fresh fat (50 grams), mashed nutmeg (pinch), shelled pistachios or peel and green peas, pepper, salt and mix well.
Skin to put on a damp cloth, stuff, sew up the hole, wrapped in a napkin and tie with string. Put in cold water, add bones, roots, onions, and cook on low heat for 1 hour. Add salt at the end of cooking. Allow to cool in the broth, then remove the cloth and put in a cold place into a press to shape (pinch from all sides, not to get too flat).
At the dish pour a thin layer of semi-liquid jelly (available with mayonnaise), put the meat, pour a thin layer of jelly on top and chill.
Separately apply mayonnaise sauce.
Stuffed pig (old recipe)
A pig (2.5-3 kg), 800 g veal or 1 chicken, 1 salty language, 200 g fat, cream, 3 eggs, 200g loaf, pepper, salt, meat jelly 250-300 g, parsley or lettuce , mayonnaise or horseradish sauce, butter.
In a pig to remove the entrails, wash the carcass and put it on for 6-8 hours in cold water.
Then remove the carcass from the skin: make an incision in her lower jaw to make circular cuts in the legs at knee joints, gradually and gently separate the skin from the meat by opening it with a knife and being careful not to cut. When all the skin will be separated, wrapped her in the direction of the head and separated from her torso and neck, leaving the head with the skin.
Meat pig, boned, meat veal or chicken mince. In minced meat in small portions to introduce the cream (1 / 2 cup 400 g of meat) and grind it. Then add the raw eggs, bread soaked in cream, butter, and then carefully rub or wipe a lot of it through a sieve. After that, put in the minced diced bacon and salty language, pepper and salt and mix well.
Taken from a pig skin and look to sew up the incisions. Also sew the holes of the skin on the legs and abdomen, leaving a small hole through which to dump pig cooked meat. Incision sewn with thread, and a skin prick in several places with a thick needle.
Prepared by pig neatly wrapped in a small towel or cheesecloth, folded into 2-3 layers.
Put the pork in a thin plate, such as plates attached to the sides and back and tie in several places coarse thread. Stuffed pig put into the pot, pour broth made from bones (pork or chicken) with the addition of roots, and cook for about 2 hours, every 30 minutes turning the carcass.
Finished pig to cool in the broth, then take it out, untie, remove the plates, napkins, place on platter, remove strings and cleaned of meat (if it is somewhere out).
With the broth remaining after cooking pork, remove the fat and cook meat jelly on it. Piglet Cut crosswise into pieces of 1.5-2 cm thick and put them together so that they looked like a pig.
Frozen jelly cut into long strips 1.5-2 cm thick and place them between pieces of pork. The remaining jelly into cubes or triangles and lay on the edges of the dish. Garnish with green pig, putting it well behind his head.
Serve with mayonnaise or mayonnaise sauce, horseradish.
Stuffed pig's head (old recipe)
A pig's head, fat, 400 g veal or lean pork, veal, or a pork liver, 2 onions, 0.5 loaf, pepper, salt, nutmeg, 4-5 eggs, small pickles.
Cooking: roots, pepper, salt, vinegar, bones of the head, a bay leaf.
Pig's head clean and wash, and separate the lower jaw, remove the bones, pour marinade made from vinegar, salt, bay leaf, and let stand in a cool place for 2-3 days. On a napkin to put sliced thin plates fat on him - wiped dry head (skin on bacon).
Prepare the stuffing: veal or pork chop finely, liver, cut into small strips, add to the pan and, stirring occasionally, until heated blanching meat, then fold it into a napkin and squeeze. Chop onion and fry in butter, bread soaked in water, milk or broth and squeeze, salt, add pepper, nutmeg, 2 eggs, mix through a sieve or colander. Mix with the meat.
In the head to put a layer of forcemeat, then a layer of chopped cucumbers and bacon, sliced hard-boiled eggs (2-3 pcs.) Layer of meat again, and so until the head is full.
Sheathe her cloth and boil for several hours in water with vegetables, pepper, salt, vinegar and a small amount taken out of the head bones. Remove the head, to cool, remove the cloth, lay on a platter, garnish with jelly and strained broth uvarennogo from boiling the head, put in a cold place.
Pig's head in a rural
A pig's head, 2 carrots, 2 onions, 1 clove garlic, 1 parsley root, bay leaf, peppercorns, red pepper, salt, horseradish sauce.
Pig's head cut into 2 pieces, put into a large pot, pour hot water and cook for 4-5 hours at low boil, periodically removing the foam and fat. 1-2 hours before the end of cooking to put roots, onions (whole) and salt, and for 15-20 minutes - a bay leaf and peppercorns.
Ready to remove the head, a little cool and gently separate the (whole pieces) meat from the bones. Connect them together, put in the middle of cutting the meat, cut into pieces of language, finely chopped garlic.
Rub the head from all sides with red pepper and bake in oven for 30 minutes. Then put into a press and put in a cold place for 24 hours.
When serving slice and serve with horseradish sauce.
Stuffed Pork Leg
2 pork legs, 600 - 700 g lean pork, 1-2 onions, 1 parsley root, 1 carrot, 1 leek, 1 egg, 1 teaspoon of butter, 50 g of white bread, herbs, pepper and salt.
Clean and wash legs, bones and meat cut without damaging the skin. Finely chopped onion in butter spasserovat, bread soaked in water or milk. Meat, onions and bread through a meat grinder, add pepper, salt, egg and mix well. Skin stuff, sew, cook for about 2 hours with vegetables and leeks. Feet get and put into a press between two planks.
Cool and cut into slices, lay on a platter, pour the broth in which they were cooked, and let harden. Garnish with carrots and herbs.
Serve with horseradish sauce.
Roll pork ears
2 large pork ear, 3-4 pork feet, 2-3 onions 3 bay leaves, pepper, salt, parsley.
Pork feet and ears are well washed, put in a saucepan and cover with water so that it covers them. Cook over low heat, periodically removing the foam. When the meat is tender, add the onion, spices, salt, and cook for another few minutes.
Then separate the meat from the bones and cut it.
In the cooled ears cut meat put the legs, fold rolls, tie the thread and hold a little under pressure. Then remove the thread rolls and pour the remainder of the cooking liquid.
Withstand several hours in a cool place, and then rolls in slices, lay on a platter and arrange around the frozen jelly.
When serving sliced parsley to decorate.
1 kg of pork leg, 200 g of lean pork, 3 eggs, 1 onion, 1 carrot, 1 bunch of parsley, 10 peppercorns, 1 bay leaf, salt.
Feet to be cut, along with lean pork, cover with cold water (10 cm above the meat) and bring to a boil, remove the foam.
Cook over low heat for 4-5 hours, until meat is easily separated from the bones. An hour before the end of cooking add the roots, onion, bell pepper and bay leaf.
Separate the meat from the bones and finely chop. The broth through cheesecloth to remove fat. Meat put into the broth, add salt and boil.
At the bottom of the dish put chopped boiled egg slices, carrots and parsley leaves, pour their jelly, let cool, then pour the rest of the jelly and put a freeze in a cold place.
Separately submit horseradish mustard.
You can make jelly veal, beef (beef shank pre-set for 3-4 hours in cold water).
Jelly beef with seasoning
For the jelly: 850 grams of beef, 1 tbsp. Spoon gelatin, 2 carrots, 2 / 3 parsley root, 2 onions, bay leaf, peppercorns and salt.
For the filling: 2-3 egg yolks, 250 g of vegetable oil, 1 small pickled cucumber, 1 tbsp. Spoon pickled mushrooms, 50 g green onions, 25 g of parsley, 3-4 cloves of garlic, 3 tbsp. vinegar, 25 g boiled beets, 2 teaspoons of sugar, salt and mustard to taste.
The washed meat, not separating from the bones, cover with cold water (1 kg of meat - 1.5-2 liters of water) and cook at low boil for 3-4 hours. 1 hour before end of cooking broth to put in onions, roots and spices.
Brewed meat removed from the broth, separated from the bones, chop finely, reconnect with the strained broth, salt and cook for 20-25 minutes, then add the prepared gelatin and boil.
Pour into a jelly pan or form and put in a cool place for curing.
To charge the yolks rubbed with mustard, salt and sugar, gradually adding the vegetable oil and rubbing the mixture continuously.
Then add the vinegar, put finely chopped garlic, green onions, parsley, chopped and peeled pickled cucumber, grated boiled beetroot and shredded pickled mushrooms.
500 g of beef liver, 100 g fat, 150 g butter, 1 carrot, 1 / 2 parsley root, 1 onion, pepper and salt.
Finely chop the roots and onions, fry them with bacon until soft, then add diced liver, salt, pepper and fry until cooked.
Liver with vegetables twice mince and knock out a wooden spatula or spoon.
On the rectangular piece of cellophane to lay out the hepatic mass, the top cover with butter, wrap in a roll and chill.
Hepatic cake snack
1 kg of liver, 3 eggs, 150 - 200 g sour cream, 150 g of flour, 150-200 g mayonnaise, 2 onions, 2 carrots, 3 tablespoons. tablespoons butter, 1 teaspoon gelatin, salt, parsley, vegetable oil.
The liver mince, add eggs, flour, salt, sour cream, knead dough.
Bake it in the vegetable oil and hot pancakes fluff mayonnaise (100-150 g), shift passerovannym onions and carrots.
50 g of mayonnaise with a pre-soaked, chilled and dissolved gelatin into whipped fluffy mass and put on the cake embossed pattern.
Boca cake to cover the softened butter.
Cake sprinkle with parsley.
Liver, stuffed mushrooms
700 g of liver, 100 g of cooked mushrooms, 3 eggs, 1 carrot, 3 onions, 150 g fat, 3 tbsp. spoons of oil, pepper, salt.
A piece of liver cut into so as to obtain a "pocket". Fill it with stuffing, sew up the edges. Fry in fat, salt and then boil it in broth until tender. Cool the liver under light pressure.
To prepare the stuffing carrots and onions cut into strips and spasserovat; cut bacon, boiled eggs and mushrooms, mix well, adding salt and pepper.
Roll of the liver
1 kg of liver 2-3 onions, butter, salt, parsley.
Liver cleanse from the films and boil. Cut onion half rings and fry in butter. All mince 2 times, salt to taste.
Grease the foil, lay out the entire width of the mixture on top cover with a thin layer of butter. Collapse of a roll, wrap the foil and bake in oven for about 1 hour.
Ready to roll in slices and garnish with greens.
Language, stuffed with cheese
200 g of language, 150 g of cheese, 50 g of mayonnaise, salt, parsley.
Language Boil until tender in salted water, peel under cold water and cut into thin slices. On each slice of beef to put in grated cheese, mayonnaise, fold envelope.
Place on platter and sprinkle with chopped herbs.
Meat salad with vegetables
300 grams of cooked lean beef or sausage, 3-4 pc. potatoes, 3-4 pickles, 3 eggs, 1 jar (1 / 2 liter) canned green peas, 1 onion, 1 can (250 g) of mayonnaise, and salt.
Boil potatoes and eggs. Cut meat into small cubes, potatoes, cucumbers, eggs, onion, add the peas, mix well.
Dress with mayonnaise, salt to taste.
In a salad, you can add cooked carrots or an apple.
Meat salad with onions passerovannym
300 grams of cooked lean beef or sausage, 4-5 onions, 2 tbsp. tablespoons vegetable oil 1 / 2 cup mayonnaise, salt and pepper.
Cut onion half-rings and spasserovat on vegetable oil. Boiled beef cut into strips, connect with passerovannym onion, salt and pepper and dress with mayonnaise.
In a salad, you can add pre-cooked, cut into strips and fried dried mushrooms.
Appetizer beef and grated cheese
300 g of boiled beef, 75 g cheese, 1 onion, 50 g butter, 1 boiled egg, 1 / 2 cup mayonnaise, salt, parsley.
Finely chop the onion and spasserovat in butter (10 g) until tender.
Cooked meat mince, combine with the cooled onion passerovannym, grated cheese, whipped butter (40g), chopped eggs, mayonnaise, salt and mix well.
When serving sprinkle with chopped herbs.
200 g ham, 60 g pickled mushrooms, 3 boiled eggs, 3-4 garlic cloves, 3 / 4 cup mayonnaise, 1 pc. potatoes, a pickled cucumber, fresh herbs.
Pickled mushrooms, ham, cucumber and boiled potatoes in slices, chop eggs and garlic, stir and season with mayonnaise.
Put the slide in the salad bowl and garnish with greens.
Ham salad with rice
200 g cooked ham, 2 or 3 sweet peppers, 3-4 tomatoes, 2 / 3 cup cooked rice, crumbly, 3-4 Art. tablespoons canned green peas, 2 eggs, mayonnaise, green onions, lettuce, salt, ground black pepper.
Ham, peppers, lettuce cut into strips, tomatoes - thinly sliced, boiled eggs and finely chop green onions.
All mixed with rice and peas, season with mayonnaise, salt and pepper.
300 g of boiled beef, 150 grams of salted mushrooms, 2 salted cucumber, 1 pc. potatoes, 50 g green onions, 1 cup mayonnaise, salt, pepper, 1 egg, parsley.
Cut the meat, pickled mushrooms, salted cucumbers, green onions, boiled potatoes, season with salt, pepper and mayonnaise.
Salad put a slide, decorate slices of boiled eggs, herbs, sprinkle the top with mayonnaise.
200 grams of lean cooked meat, 1 kg of fresh mushrooms (oyster, mushrooms), 2 onions, 2 small carrots, butter, mayonnaise and salt.
Finely chop the mushrooms, put in a pan, pour a little water, add salt and simmer until liquid evaporation. Then add the butter (100 g) mushrooms and fry until golden brown. Carrots and onions grate and also fry in butter. Boiled meat cut into small pieces.
Prepared foods divided into 3 parts and place on large platter, layer 1 / 3 prepared meat, 1 / 3 of mushrooms and 1 / 3 of onion and carrot. Each layer is smoothed out, add salt and pour over mayonnaise.
Salad set for 2-3 hours in the refrigerator so that it soaked with sauce.
100 g of boiled beef, 100 grams of boiled mushrooms, 4 carrots, 4 onions, 4-5 Art. tablespoons vegetable oil, 2 pickles, mayonnaise, pepper, salt, parsley.
All products are cut into strips. Onion and carrot in vegetable oil spasserovat and cool.
All together, dress with mayonnaise, salt and pepper and mix well.
When applying to decorate salad greens.
150-200 g of boiled beef, radish, 150-200 g, 100 g of salted mushrooms, 1 small carrot, 2 cloves of garlic, 50 g cheese, 50 g green onions, salt and mayonnaise.
Boiled beef, pickled mushrooms and raw carrots cut into fine julienne, grate the radish.
Vegetables and meat together, add the crushed garlic, salt, mayonnaise and mix well.
When serving sprinkle with green onions and grated cheese.
Salad "Russian Beauty"
120 g ham, 80 g of boiled chicken (pulp), 2 eggs, 1 tomato, 1 small canned cucumber, 20 g cheese, 100 g of mayonnaise, salt, parsley.
Ham, boiled chicken meat, canned cucumber and fresh tomato slices, season with salt and mayonnaise.
Lay heaped salad, garnish with sliced boiled eggs and tomatoes, sprinkle with grated cheese and place greens.
150 g of ham, cooked meat or sausage 0.5 cups of rice, 2 carrots, 2 eggs, 2 cloves of garlic, 100 g of mayonnaise, butter, pepper and salt.
Boil rice in salted water, the eggs make an omelette, carrot grate and put in butter until tender. Ham, scrambled eggs and meat cut into thin strips.
All products are put together, add pepper and crushed garlic, season with mayonnaise and mix well.
Salad with ham and nuts
200 g of ham, 2 pickles, 0.5 cups of peeled walnuts, mayonnaise, parsley.
Ham and cucumber cut into thin strips, add chopped nuts, stir well and season with mayonnaise to taste.
When serving sprinkle with chopped herbs.