Tongue Salad
Description
Below you will find a detailed recipe for preparing "Lukoshko" salad with tongue: 1. Prepare the beef tongue. Place it in a pot with salted water and cook over medium heat for 3 hours. Once ready, drain the tongue, remove the skin, and chop finely. 2. Meanwhile, cook the chicken fillet. First, rinse it under cold water, then boil in salted water until fully cooked. Cut into cubes. 3. Boil the eggs in a pot. Cook for about 10 minutes. Peel and cut into cubes. 4. Peel and wash the potatoes and carrots in cold water, then boil in salted water. The vegetables should not become mushy. Cut the carrots into thin strips, and grate the potatoes. 5. Finely chop the ham. 6. Peel the onion and finely chop. 7. Chop the green onions. Cut the pickled cucumbers into cubes. 8. Wash the fresh cucumbers and slice into half-rings. 9. Cut the marinated mushrooms in half. 10. Now begin layering. Place the first layer on a serving dish—grated potatoes. 11. Add the ham and chicken fillet as the second layer. 12. Spread mayonnaise over the layer. Repeat this step after each layer. 13. Add the pickled cucumbers and beef tongue. Top with cubed eggs and another layer of mayonnaise. 14. The next layer is carrots. Spread with mayonnaise. 15. Sprinkle with grated cheese. 16. Finally, scatter the green onions and evenly arrange the mushrooms on top.