Salads

Bazaar Salad


Ingredients for Bazaar Salad Preparation

  1. Large potatoes 2 pieces
  2. 1/4 portion medium-sized white cabbage
  3. Medium beets 1 piece
  4. Large carrots 1 piece
  5. Fresh medium cucumber 1 piece
  6. Pork meat 300 grams
  7. Canned peas 1/2 cans
  8. Mayonnaise 72% fat 4-6 tablespoons
  9. Salt to taste
  10. Ground black pepper to taste
  11. Table vinegar 1 tablespoon
  • Main Ingredients: Pork, Potato
  • Serving 3 servings

Inventory:

Cutting board, Knife, Frying pan, Wooden spatula, Paper towel, Kitchen brush, Saucepan, Fork, Shredder, Plate - 6 pieces, Wide serving dish

Cooking Bazaar Salad:

Step 1: prepare the meat.

We wash the pork under running water and put it on a cutting board. We check the meat with our hands for the presence of bone fragments and free it from fat and film using a knife. We also cut the bones, if they are in the meat ingredient, and cut the pork lengthwise, and then across into equally sized small oblong pieces. Lightly salt and pepper the meat and mix well with clean hands. Using a wooden spatula or hands, we transfer our meat pieces into a pan with heated oil and fry on all sides on medium heat until a brown crust forms, stirring occasionally with the same inventory for 25 minutes, but no more so that the meat does not dry out. We shift it with a tablespoon into a clean container.

Step 2: prepare the potatoes.

Using a knife, peel the potatoes and rinse it under running water. Since we will cut the vegetable ingredient into strips, it is important to take tubers not only of the same size, but round and even, so that the straw turns out to be the same in size. We spread the potatoes on a cutting board and with the help of a knife we ​​cut it lengthwise into several plates of equal thickness 3-5 millimeters. Then we cut each plate using the same sharp inventory into several straws. Important to rememberthat the straws must also be the same thickness so that they can all be fried evenly. In a free pan with warmed vegetable oil over medium heat, transfer our prepared ingredient, and using a spatula, periodically mixing it, fry until golden brown. It is advisable to fry potato straws in small portions so that it is less in contact with each other. Thus, the potatoes are not only well and evenly fried in a pan, but their cooking time will also be reduced. We transfer the finished ingredient to a free plate. Attention: if you did not calculate the amount of vegetable oil, and the potato straws turned out to be oily, then you can use a paper towel and transfer the potatoes first to it to remove excess fat.

Step 3: prepare the beets.

We wash the beets very carefully under warm running water with a kitchen brush to remove dirt or earth from it. Pour cold water into the pan so that it covers the vegetable during cooking and add a little vinegar to it so that the beets do not lose their color during cooking. We shift the root crop with the tail into a container with liquid. Cook the beets over medium heat for 40-60 minutes, while not covering the pot with the lid. The preparedness of the vegetable can be checked with a knife by piercing the root crop with it. If the beets are soft, then they are ready. Using a fork, we take our ingredient out of the pot with boiling water and dip it in cold water so that the vegetable can be easier to peel. Then, using a knife, peel the beets from the skin and, shifting it to a cutting board, cut it into strips in the same way as potatoes. We shift the beet straw into a free plate.

Step 4: prepare the carrots.

We wash the carrots well under running water and use a knife to peel it from the skin. Then we shift it onto a cutting board and, using sharp tools, first cut it lengthwise into thin plates 3 mm each one. Then, putting the plates on top of each other, cut it into strips. If you get a very long straw, then using the same inventory cut it across.

Step 5: prepare the cucumbers.

We wash the vegetable under running water and transfer it to a cutting board. Using a knife, cut the cucumber into thin plates along. And then, putting several plates on top of each other, cut into strips and transfer to a free plate. Important: since the ingredient is quite juicy, it is advisable to cut it just before serving our dish so that it does not begin to drain.

Step 6: prepare the cabbage.

We manually clean the cabbage from the top coarser or damaged leaves and rinse under running water. We shift it to a cutting board and use a knife to cut the head of cabbage along the stump. If you cut the cabbage differently, then the cabbage leaves can scatter and we will not get a beautiful straw. Then we cut each part of the vegetable across the leaf veins with a shredder into thin chips with a width no more than 4-5 millimeters.

Step 7: prepare the peas.

Transfer the canned peas from the jar to a sieve and rinse with warm boiled water from the mug. When the water drains, transfer it from the sieve to a clean plate.

Step 8: serve the bazaar salad.

We take a large large dish and, with the help of a tablespoon, we spread all the ready-made ingredients on the edge of the slides alternately: cabbage, pieces of pork, beets, carrots, potatoes and cucumbers. With the help of a tablespoon, spread the mayonnaise in the middle of the dish, and spread green peas on top of it using the same inventory. Salt and pepper the ingredients of the dish to taste. Salad bazaar can be decorated with parsley or dill if desired. Serve the dish along with the rest of the salads. Salad ingredients can be mixed with each other just before serving, but you can leave everything as it is. From this, your dish will look very beautiful and bright. Good appetite!

Recipe Tips:

- - White cabbage can be replaced with Beijing cabbage.

- - In mayonnaise, if you wish, you can put chopped garlic and mix everything well with a tablespoon until smooth.

- - Take mayonnaise not liquid, but more thick in consistency.

- - Instead of pork, you can put any other meat or smoked sausage in the salad, cutting it into strips.

- - Instead of fresh carrots, you can take Korean carrots, this dish will not spoil, but will acquire a more piquant taste.

- - If there are no fresh cucumbers on hand, replace them with acidic casks.

- - You can chop the cabbage not only with a shredder, but also with an ordinary kitchen knife.