Salad with sour cream and egg
2 servings
10 minutes
Salad with sour cream and egg is a simple yet exquisite dish of Ukrainian cuisine, rooted in rural traditions where fresh ingredients played a key role in daily meals. Fresh green salad adds tenderness, while hard-boiled eggs contribute rich flavor. The light tang of vinegar in the sour cream dressing harmonizes with the freshness of cucumbers and the aroma of dill. This salad is perfect as a light appetizer or a side dish for meat and fish dishes. Its simplicity is deceptive—the subtle combination of flavors makes it worthy for both festive and everyday tables.
1
Chop the washed and dried green salad and place it in a bowl.
- Green salad leaves: 300 g
2
Hard-boiled eggs sliced thinly and mixed with a sauce of sour cream and vinegar.
- Chicken egg: 2 pieces
- Sour cream: 5 tablespoon
- Vinegar: to taste
3
Before serving, dress the salad with sour cream sauce with egg, place it in a salad bowl, surround it with slices of fresh cucumber, and sprinkle with finely chopped dill or parsley.
- Sour cream: 5 tablespoon
- Chicken egg: 2 pieces
- Cucumbers: 2 pieces
