"Belarusian" salad (at home)

[Cooking.]

"Belarusian" salad (at home)

Category: Cold meals and snacks

Kitchen: Belarusian

Ingredients
Chicken liver	300 g
Frozen forest mushrooms / champignons	200 g
or
Dried mushrooms	40-60 g
Large eggs	3 pcs.
Pickled or pickled cucumbers	2-3 pcs.
Bulb onions	2-3 pcs.
Flour for breading
Vegetable oil
Salt	taste
A mixture of mayonnaise and sour cream (1: 1)	for refueling

Cooking method

• I want to offer you a salad, which my family and friends have considered my signature dish for many years.
• The salad is simple, very tasty. It can be served in a salad bowl, in portions, used as a filling for shortbread baskets, unleavened dough tartlets, custard cups.
• I have not adhered to exact proportions for a long time, I cook a little differently than in the original. I suggest you try my own version.
• Cooking.
• Mushrooms. In this salad, you can use any mushrooms: frozen forest (porcini, honey mushrooms or russula), champignons or dried porcini. I even sometimes combine dried and fresh.
• If you plan to use dried mushroomsthen soak them in water or milk beforehand. Then rinse, boil, cut into small pieces and fry until tender.
• Frozen mushrooms boil a little and then fry.
• Champignon peel, cut into half rings and fry.
• Liver. The original recipe uses boiled beef liver. Once upon a time I took one too. But the boiled liver seemed to me not so tasty in the salad. Therefore, I began to fry. (Thanks to this salad, I learned how to properly cook the liver.) However, beef liver is of different quality. It is easy to overcook it, dry it out, which will worsen the taste of the dish. Therefore, I gradually came to the conclusion that the most delicious salad is obtained if you take chicken liver. It is softer and juicier. It is difficult to overcook it and spoil the salad. And I prepare it like this.
• I put frozen or chilled liver in cold water or milk for 2-3 hours. Then I wash it, divide it into 2 shares.
• 
• Breaded in flour and fry in oil on 2 sides. As soon as the liver is browned, add a little water and simmer under the lid until tender. I add some salt at the end.
• 
• This method does not allow the liver to dry out, and flour breading adds flavor.
• Cool the liver and cut into medium-sized cubes. I often add a little liver sauce to the salad.
• 
• Eggs. I just boil them hard. I cut into cubes.
• Cucumbers. For many years, I had to use different cucumbers for this salad: both pickled and pickled. I can say that the taste of the salad is very dependent on them. Therefore, do not use acidic or overly salty. And which to take - salted or pickled - decide for yourself. I like both. The finished dish will have different flavors.
• I cut cucumbers into cubes or quarter rings.
• Onion. I chop the onions and fry until golden brown.
• 
• I mix all the components and fill with a mixture of mayonnaise and sour cream (1: 1 ratio).
• 
• 
• Let the salad soak for about an hour. Then decorate and serve.
• Bon Appetit.
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• 
• 

Note

It seems to me that I have known this salad all my life. Although …

I am 11 years old. I took a great interest in cooking, collected recipes with pleasure, copied them from everywhere, cut out and pasted them into special notebooks. Not a single recipe that fell into my hands was lost.

I am 16 years old. I am looking forward to my beloved grandmother coming from a business trip. In the 80s, various goodies were brought from Minsk. I was especially looking forward to sweets! Roasted nuts were at that time the most desired sweets. Of course, my grandmother didn't forget to buy them.But, in addition to gifts, the grandmother shared with me her impression of meeting her friend of youth Valentina. In addition to pleasant memories, a friend presented her grandmother with her book “Belarusian cuisine”. It was a real holiday for me. A whole book of recipes !!! I read, looked at the pictures with delight. The book was kept under glass, but the grandmother always allowed her beloved granddaughter to see the desired edition.

I am 17 years old. I already cook for the whole family. And for a family celebration for the first time I prepared a dish from my favorite book with such a simple name "Belarusian salad".

And even though I overcooked the liver then, everyone really liked the salad. It was decided to include it in the holiday menu along with meat salad and herring under a fur coat.

I am 22 years old. A month ago I moved to my husband's home from Vitebsk to Korolev. She has just become an independent mistress, and here the anniversary of her beloved husband! All his friends should come, with their wives (and according to the husband's stories, they cook perfectly). They have never seen me before. Will be clearly appreciated! Crazy responsibility! How could I not want to lose my face in the dirt! And in the yard it is 94th year ... and our refrigerator broke down ...
Several days and nights of preparation. The table was full of dishes. The guests are full and satisfied. And the Belarusian salad was recognized as a specialty. And for all the feasts, they asked me to cook exactly it.

Years passed. I can cook a lot. I don't already make my favorite salad for every feast, but my friends and family are always happy when they find a salad bowl with a familiar and favorite dish on the table.

And the book “Belarusian cuisine” by Valentina Bolotnikova, LM Vapelnik, IP Korzun, DK Shapiro is still kept in my collection.

What an interesting and delicious salad! I immediately threw it in the bookmarks! I will definitely do it, I think more than once! Or maybe there are some other interesting recipes in the book? Will you share?

Oh, I also took away to the bookmarks) an interesting salad
Thank you.

[Olya]

Olya, thanks for stopping by. Try the salad. Those who love liver and all meat products like salad very much. At one time I replaced "Olivier" with them.
And the book contains a lot. Draniki, sorcerers and other Belarusian traditional dishes I learned to cook using it.

Irina, Thank you! Take it to your health.

An interesting salad. I wanted to do it. I think that I will do it in the near future without putting it into bookmarks.
Thank you!

And I wanted to try this salad. Lenochka, thanks for the recipe!

[Shelena]

Shelena, wow, I completely forgot about this book, thanks for reminding me. And I will definitely make a salad, I love these salads, thanks.

[Tanya,]

Tanya, nice to have reminded you of the recipe bins. She smiled, remembering how many such stocks I had accumulated over so many years. You can get lost ...
Galya, Gala, thank you! I'm glad that you also wanted to treat yourself to it. I will wait for impressions of the cooked.

[Lena]

Lena, very original salad Thank you!
I love fried liver, bookmark salad

Helen, what a wonderful salad! There are many holidays ahead, it will be necessary to prepare!

Thanks for the recipe just in time. I wanted to do something similar for Christmas, but here's a detailed description. otherwise we sell such a ready-made, but as always in the purchased sea of ​​mayonnaise, and I'm not very sure about the quality of the ingredients.

[Elena]

I really liked the salad and the way you are Elena, described the recipe and its history. I read it with pleasure. Thank you so much. I will definitely prepare it soon and report back.

[Tanya, Lena, Vera, Zoya,]

Tanya, Lena, Vera, Zoya, thank you very much for the kind words about the recipe!

Tanya, I myself VERY love fried liver. She's good in this recipe too.

Lena, big holidays - that's for sure. You can pamper your loved ones with your favorite dishes and dare to cook new ones.

Vera, I didn’t even suspect that "Belorusskiy" was sold ready-made (I don’t look into these departments)! I myself have never tried the catering option. You have the opportunity to compare home and store options.

Zoya, thank you for appreciating both the recipe and the story. This dish always immerses me in memories ...
I would be very glad if you share your impression of the salad.

[Elena]

Elena, I made a salad, I came to share my impression. Everyone really liked the salad. For lovers of Olivier, I think, quite sometimes it can be a substitute, for a change. I made small adjustments to it: I added a sour apple (it seemed to me that it was missing there), and diluted mayonnaise with yogurt.
It was delicious, ate quickly. Thanks again!

[Shelena]

Shelenawhat a salad! I took it to the bookmarks, I will definitely cook it. I don't think I'm just sure my family will like it!

Of all the liver salads I've tried so far, this one is the most harmonious. The proposed technology for preparing the liver gives an amazing taste (usually the liver is boiled or simply fried without stewing).
I used champignon legs (without caps) as mushrooms. They have their own charm. I liked the result, henceforth I will use only hard "crunchy" mushrooms. I'll try with dried ones too. I took purchased pickled cucumbers - crispy, with a sweetish aftertaste. There are only pickled ones available, and I will definitely not risk them in this salad.
I report without a photo, because I did little, tried in between times ... and suddenly tried everything, forgetting about the "picture"
Thank you for the delicious salad and heartfelt story!

[Irina,]

Irina, Thank you for such an efficient and detailed report !!! They described everything so vividly!
I am glad that the recipe did not disappoint.
You know, if pickled cucumbers are not too sour, but taste like barrel cucumbers, then you can add them to the salad. If you read the recipe from the book (the photo is enlarged), you will see that salty is recommended there.
And pick mushrooms to your taste. Forest boiled (and then fried) are very tasty here and go well with juicy liver.

did little, tried in between times ... and suddenly tried everything

How familiar! This is how it is with us always: no matter how much you do, we eat everything at once, to the last spoon.

Nadia, cook, taste for health!

Gala, thanks for your impressions! They are very important to me! Great that you've found your apple add-on! I never added it here. Cucumbers play a decisive role in taste, it seems to me. I pick them here meticulously, sometimes I even have to open several cans to achieve the desired shade. I will assume that apples, in your case, simply replaced these cucumbers.
But the most important thing is that you liked it! Very nice!!!
Thank you for your kind words!