How to prepare The Russian salad dish that is served cold, it strictly as a starter and as a side dish.
The origins of Russian salad to date from the 1800s, the met was conceived in the Hermitage restaurant in Moscow by French chef Olivier and despite today's version differs significantly from that of the era, however, attributed its origin to it.
Before you begin preparing the salad well washed carrots and potatoes, cut all cubes and cook with peas in salt water. Do a lot of attention to cooking, under 6 minutes should be enough anyway that the vegetables are very crisp.
While you prepare vegetables prepared also boiled eggs, making them cook in boiling water for about 10 minutes or finch will not be boiled.
If you want to give a shape to the Russian salad, take one print at your leisure and enjoy the mixture that you get by mixing carrots, potatoes, peas, cucumbers, mayonnaise and cut before preparing the mixture are expecting that the vegetables have cooled.
The Russian salad is taking shape, the last thing to do at this point, decorate it with slices of egg soda, olives, capers and of course lots of imagination.
Before serving, the Russian salad should be left to rest in the fridge for at least a couple of hours in gustarvela ad, then you can so that you prefer, it recommends not to overdo it as if eaten in abundance may be disgusting.
The curious will know that in Russia, the Russian salad Salad Oliver call (for the inventor's name) or salad (to the origins of the inventor).
The origins of Russian salad to date from the 1800s, the met was conceived in the Hermitage restaurant in Moscow by French chef Olivier and despite today's version differs significantly from that of the era, however, attributed its origin to it.
Before you begin preparing the salad well washed carrots and potatoes, cut all cubes and cook with peas in salt water. Do a lot of attention to cooking, under 6 minutes should be enough anyway that the vegetables are very crisp.
While you prepare vegetables prepared also boiled eggs, making them cook in boiling water for about 10 minutes or finch will not be boiled.
If you want to give a shape to the Russian salad, take one print at your leisure and enjoy the mixture that you get by mixing carrots, potatoes, peas, cucumbers, mayonnaise and cut before preparing the mixture are expecting that the vegetables have cooled.
The Russian salad is taking shape, the last thing to do at this point, decorate it with slices of egg soda, olives, capers and of course lots of imagination.
Before serving, the Russian salad should be left to rest in the fridge for at least a couple of hours in gustarvela ad, then you can so that you prefer, it recommends not to overdo it as if eaten in abundance may be disgusting.
The curious will know that in Russia, the Russian salad Salad Oliver call (for the inventor's name) or salad (to the origins of the inventor).
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