Belarusian Salad
4 servings
40 minutes
The 'Belarusian' salad is a traditional dish of Belarusian cuisine that combines simple yet rich flavors. Its history is closely tied to the rural regions of Belarus where accessible and nutritious ingredients are used. The base of the salad is fried beef liver, giving it tenderness and a slight sweetness. Dried white mushrooms add a forest aroma, while pickled cucumbers provide a pleasant tanginess. Boiled eggs contribute softness and fried onions add appetizing caramel depth. Dressed with mayonnaise, the salad becomes juicy and harmonious in taste. Fresh dill completes the composition with a fresh accent. This dish is perfect for festive gatherings as well as hearty lunches, evoking nostalgic feelings of home warmth.
1
Wash the mushrooms and soak them in cold water for 1 hour. Rinse again and boil them in the same water they were soaked in, then strain through two layers of cheesecloth.
- Dried porcini mushrooms: 40 g
- Salt: to taste
2
Fry the liver in part of the oil, cool it down and chop finely. Chop the boiled mushrooms, finely chop the pickled cucumbers and hard-boiled eggs. Chop the onion and fry it in the remaining oil, then cool.
- Beef liver: 200 g
- Olive oil: 3 tablespoons
- Dried porcini mushrooms: 40 g
- Pickles: 200 g
- Chicken egg: 2 pieces
- Olive oil: 3 tablespoons
- Salt: to taste
3
Mix the prepared ingredients, season with salt and pepper, and dress with mayonnaise. Garnish the salad with greens.
- Mayonnaise: 150 g
- Salt: to taste
- Ground black pepper: to taste
- Dill: to taste