Salad
Description
A simple dish to prepare. This salad from Dagestani cuisine was made and served in almost all restaurants across the post-Soviet space. If preparing according to GOST standards, the amount of potatoes should be twice that of the meat. I recommend preparing the salad using my classic recipe first, then making your own adjustments. Serve chilled.
Instructions
- 1
Step 1
Prepare the salad dressing. Mix sour cream with salt to taste, and press a garlic clove through a garlic press. You can prepare the sauce in the salad bowl and add the remaining ingredients to it, or you can pour the finished salad with the sauce. I used the first method.
- 2
Step 2
Slice red or onion into half-rings and add to the sauce.
- 3
Step 3
Use pre-cooked beans or ready canned beans. If using canned, drain the liquid. If cooking yourself, soak the beans in cold water, then after 8 hours drain the water, rinse the beans, cover with fresh water, and cook until done, without adding salt. Add the beans to the salad.
- 4
Step 4
Boil the potatoes in their skins, peel them, and cut into small cubes.
- 5
Step 5
Boil the beef in advance in salted water with onion, carrot, bay leaf, and pepper until fully cooked.
- 6
Step 6
Separate the beef meat into fibers and finely chop, then add to the salad.
- 7
Step 7
Add fresh herbs to the salad for freshness.
- 8
Step 8
Mix the salad and serve.
- 9
Step 9
Decorate as desired and serve.