Inkerman Salad
4 servings
30 minutes
The 'Inkerma' salad is a refined dish of Ukrainian cuisine that combines rich meat and vegetable tones. Its origin is linked to the culinary traditions of southern regions where the combination of beef, beetroot, and spicy seasonings creates a deep and harmonious flavor. Tender beef and lightly fried kidneys acquire a subtle aroma, while sweet beetroot adds freshness and juiciness. Mayonnaise makes the salad's texture soft and velvety, while spinach and lettuce greens add lightness. This salad is not only nutritious but also perfect as a standalone dish or as an addition to a festive table. Its taste is a blend of depth, richness, and sophistication, making it an ideal choice for connoisseurs of unusual and hearty salads.
1
Chop the onion finely and fry in vegetable oil until light golden. Slice the boiled beef, coat in flour, season with salt and pepper, and fry in oil as well.
- Onion: 2 pieces
- Vegetable oil: 30 ml
- Beef: 200 g
- Wheat flour: 1 tablespoon
- Salt: to taste
- Ground red pepper: to taste
- Ground black pepper: to taste
2
Peel the boiled beetroot and grate it on a coarse grater. Finely chop the boiled beef kidneys.
- Beetroot: 2 pieces
- Beef kidneys: 100 g
3
In a deep bowl, mix all the ingredients: meat, kidneys, beetroot, onion, green peas. Dress with mayonnaise. Add salt and pepper to taste. Garnish with salad greens and spinach.
- Beef: 200 g
- Beef kidneys: 100 g
- Beetroot: 2 pieces
- Onion: 2 pieces
- Green peas: 50 g
- Mayonnaise: to taste
- Salt: to taste
- Ground red pepper: to taste
- Ground black pepper: to taste
- Green salad leaves: 10 g
- Spinach: 10 g
