Ministerial Salad
Origin of the recipe
Salads became an important part of Soviet cuisine, especially in the 1960s and 1970s. During this time, canned foods, vegetables, and meats began to be widely used in salads. The "ministerial" salad emerged as a quick-to-prepare and large-serve option.
What do you need for cooking?
Ingredients
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Eggs
-
Onion
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Pickles
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Boiled beef
-
Mayonnaise
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Salt and pepper
Kitchen utensils
- Knife
- Board
- Pan
- Fork
- Brush
This meat and egg salad wasn't as popular in the USSR as Olivier, but it was a great way to spice up a holiday meal. While simple, it's also quite sophisticated, filling, and delicious, making it a worthwhile way to relive the old days.
Step-by-step recipe
Step 1:
Crack two eggs into a bowl, season with salt and pepper to taste. Mix with a fork.
Step 2:
Grease a small frying pan with oil, pour in the eggs and fry on both sides over medium heat in several batches.
Step 3:
Cut the onion into medium pieces and fry over medium heat.
Step 4:
Cut the pickles into strips and place in a bowl.
Step 5:
Cut the boiled beef into small strips and add to the bowl.
Step 6:
Cut the fried eggs into strips the same length as the other ingredients.
Step 7:
Add fried onions and a tablespoon of mayonnaise. Stir.
Step 8:
Serve on a platter garnished with lettuce leaves.
Cooking tips
Don't overcook the eggs, they just need to be lightly fried.
Before slicing the pickles, trim the ends.
See also:
Classic recipes
