2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Each housewife has her own tricks in cooking this or that dish. Most often, the most common food processing techniques or the replacement of ingredients help to improve the taste of the usual food. The same applies to the well-known salad "Shuba". Salad, the recipe of which is familiar to absolutely everyone, can be prepared in a new way. And for this it is not at all necessary to completely change its components or use an expensive red fish. So let's get started.
Preparation of ingredients
We will need: 1 medium-sized beetroot, 1 carrot, 1 onion, 3 eggs, 2 potatoes, 2 apples, 1 s alted mackerel(!), apple cider vinegar and mayonnaise.
Chop pre-cooked vegetables on a medium grater. You can safely cook beets together with carrots, the latter will definitely not be stained. But it is more expedient to put potatoes and eggs in different containers, since long-term temperature treatment of eggs is undesirable. Protein will quickly lose its tenderness, which will directly affect the quality of the dish. Pour the chopped onion for 10-15 minutes with a glass of ice water and 1 teaspoon of apple cider vinegar. As a basis for "Fur coats", in my opinion, it is ideal to use mackerel. This fish is more tender, without small bones, and for herno less delicate "fur coat" is needed. Salad, the recipe of which is good for its simplicity, can always be complicated and prepared both for the festive table and just for dinner.
Collecting salad
The classic order of layers in a salad can always be broken. I offer my version. First, we line the bottom of the dish with a thin layer of beets, and only then put a layer of mackerel. Lightly flavor the last with mayonnaise. Next, lay out the soaked onion, previously thrown into a colander. After onions come potatoes, carrots, eggs, apples and beets. For those who do not worry about their figure, it is permissible to soak each layer with mayonnaise. A sweet apple can be sprinkled with lemon juice, which will add the desired sourness and additionally keep the color of the product fresh. For a small company, you can collect layers in portioned salad bowls, so you get an individual "Shuba" salad. The recipe for the latter is similar, only the layers are assembled in reverse, because. before serving, the portion is simply turned over onto a flat plate and decorated.
Tricks of the trade
How to make a salad? "Fur coat" should be as gentle and airy as possible, and therefore you should not tamp down each layer. To achieve this effect, it is better to use a more liquid mayonnaise, which is easy to spread on the surface of the layers. Large beets tend to have a less intense and grassy taste, so it is better to choose a small root vegetable. Layers of carrots and apples are juicy in themselves, so you should not weigh them down with mayonnaise. Using a red onion will makelettuce is more "soft" in taste. How is Shuba-salad decorated? Photos of festive and everyday options are better to capture and share them with cooking lovers. It is worth thinking over the idea in advance, but it is desirable to implement it right before serving the salad. After all, even very tasty and beautiful, but the winded dish looks unconvincing.
Here the "Fur coat" is ready! Salad, the recipe of which is found in all cookbooks, is available to everyone!
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