Country-style salad with mushrooms
Description
The preparation recipe is very simple; all you need is to get the preserves from the cellar—something any well-organized housewife will have on hand: sauerkraut and pickled mushrooms. After that, it's just a matter of technique, and in about half an hour, you'll have a wonderful salad with a pleasant tang. I prepare it especially often in winter, when it's time for preserves and stored foods, and now I'd like to tell you about it.
Instructions
- 1
Step 1
Open the can of green peas, drain the liquid, and pour the contents into a plate. Add the sauerkraut.
- 2
Step 2
Cut the mushrooms into cubes. I had white mushrooms, but any pickled mushrooms will work.
- 3
Step 3
Place the mushrooms with the cabbage and peas.
- 4
Step 4
We rinse the green onions and chop them finely. I took frozen onions, but if you use fresh ones, it will be better.
- 5
Step 5
Thoroughly mix, add salt and pepper to taste.
- 6
Step 6
Dress with mayonnaise sauce, mayonnaise, or sour cream. Mix once again, garnish with herbs and vegetables, and serve.