Salad "Pomegranate Bracelet" hot
4 servings
120 minutes
The spicy 'Pomegranate Bracelet' salad is an impressive and piquant dish from Russian cuisine. Its recognizable shape resembles an elegant bracelet, while the bright pomegranate seeds make it visually appealing. This salad combines tender chicken fillet, aromatic vegetables, and nuts, creating a rich flavor with a hint of sweetness from the beetroot and a crunchy texture. The spicy note of Tabasco adds zest and deepens the taste. The dressing made of sour cream and garlic unites all ingredients, creating a harmonious dish that is perfect for festive tables. The salad features a rich flavor and interesting ingredient combinations, while the pomegranate seeds add a pleasant tartness, making it truly exquisite.
1
Boil beets, carrots, potatoes, and eggs until cooked. Peel the boiled vegetables and eggs, and grate them separately into bowls. Wash the chicken fillet, cover with hot water, bring to a boil and cook for 25-30 minutes until tender.
- Beetroot: 2 pieces
- Carrot: 2 pieces
- Potato: 3 pieces
- Chicken egg: 2 pieces
- Chicken breast fillet: 300 g
2
Peel the onion, chop finely, and sauté in heated oil for 6-7 minutes.
- Onion: 2 pieces
- Vegetable oil: 1 tablespoon
3
Remove the chicken fillet from the broth. Let it cool slightly and cut into small pieces. Add pepper. Chop the nuts with a knife, mix with the beetroot, and add a little salt.
- Chicken breast fillet: 300 g
- Ground black pepper: to taste
- Shelled walnuts: 50 g
- Beetroot: 2 pieces
- Salt: to taste
4
Prepare the dressing. Peel and crush the garlic. Whisk the sour cream with garlic and Tabasco sauce in a small bowl.
- Garlic: 2 cloves
- Sour cream 10%: 200 g
- Tabasco sauce: to taste
5
Place a glass in the center of a large flat dish. Arrange a layer of potatoes in a circle around it. Spread a thin layer of sour cream dressing. Mix chicken fillet with fried onions, place on the potatoes, and coat with dressing.
- Potato: 3 pieces
- Sour cream 10%: 200 g
- Chicken breast fillet: 300 g
- Onion: 2 pieces
6
Next layer is carrots and dressing, followed by a layer of beets with nuts, covered with sour cream dressing. Peel the pomegranates from the skin and membranes. Generously sprinkle pomegranate seeds on the beets with dressing. Carefully remove the glass.
- Carrot: 2 pieces
- Sour cream 10%: 200 g
- Beetroot: 2 pieces
- Shelled walnuts: 50 g
- Pomegranates: 1 piece
