Salad with mushrooms and yogurt dressing
8 servings
30 minutes
Mushroom salad with yogurt dressing is a delicate and refreshing dish of Russian cuisine that combines traditional ingredients with the light tang of natural yogurt. Its roots go back to home cooking, where simplicity and natural flavors have always been valued. Aromatic fried onions add depth to the flavor, while fresh dill and lettuce complement it with green freshness. Mushrooms, eggs, and peas create a harmonious combination of textures, and serving it on rye bread makes the salad not only nutritious but also elegant. It is perfect for a festive table or a light dinner, adding coziness and the taste of home cooking to the meal.
1
Make natural yogurt by adding starter culture and fermenting for 8 hours in a yogurt maker or 12 hours by a radiator.
- Plain (natural) yoghurt: 150 g
2
Finely chop the onion and sauté in vegetable oil in a well-heated pan until golden brown, add black pepper and paprika.
- Onion: 1 head
- Vegetable oil: 2 tablespoons
- Ground black pepper: to taste
- Paprika: pinch
3
Chop the boiled eggs finely, and also chop the green onion and salad.
- Chicken egg: 3 pieces
- Spring onion: 4 stems
- Lettuce: 1 bunch
4
Mix fresh dill and salt with natural yogurt.
- Chopped dill: 1 teaspoon
- Salt: to taste
- Plain (natural) yoghurt: 150 g
5
Mix peas, mushrooms, greens, onion, and egg with yogurt.
- Green peas: 230 g
- Button mushrooms: 280 g
- Spring onion: 4 stems
- Onion: 1 head
- Chicken egg: 3 pieces
- Plain (natural) yoghurt: 150 g
6
Cut a slice of bread in a square or round shape and place it at the bottom of the mold. Add salad on top and press lightly with a weight, removing the mold. The salad can be garnished with greens on top.
- Rye (black) bread: 100 g
