For the sake of salad "Dniester" I get family crystal in the summer, my summer version of Olivier. Bashny.Net

How to make the salad live, and to be hearty, and that the alternative Olivier? Hmm! We have. salad! It's also called the Dniester. He, by the way, is considered a summer substitute for that same Olivier and was invented back in 1960. Since then, it has been firmly established on our tables!



Everything new is the well-forgotten old. The Dniester salad is from this opera. Of course, there are families where it is prepared often, but we are in the editorial office. "Site" We think it is undervalued in our time. Let's remember how it is prepared, and we also offer a short historical background.

For us it was a complete surprise to learn that “Dniester” was invented in Ukrainian Chernivtsi by the chef of the restaurant of the same name, and later received a prize at the all-Union competition in Moscow. The restaurant is said to still exist, though the internet says it now has a different name.



Salad quickly gained popularity, and it can be found in the menu of not only respectable restaurants, but also student cafeterias. Of course, they are different from each other, but to be honest, it is delicious there and there. The main thing is that sausage is normal added, cabbage is difficult to spoil.

We generally recommend "search" among sausages, because it depends on it very much. salad. It may well be some simple sausage sausages or smoked-cheese sausage. Perhaps the easiest and most understandable option is to use servelates. But here you need to find one that does not have this “chemical” taste.



Since the classic sausage from the 60s of the last century is not found, there will be a series of delicious experiments. Well, that's a great reason to find your own. originality Dniester salad. I think it's time to start cooking, right? Let's check the ingredients.

You'll need it.

• 200g fresh white cabbage
• 200g fresh red cabbage
• 1 boiled egg
• 150 g of sausage (let it be "Moscow")
• 100-150g green peas
• 2-3 tbsp mayonnaise
• salt

Fresh salad with sausage

1. There is absolutely nothing difficult in cooking. Fresh cabbage of both varieties, fit so that you get a small shaving. We advise after that to grind her hand a little, so that she becomes softer and let the juice a little. Sprinkle everything with salt and leave for 15-20 minutes, let it infuse.
   
   
   
   
2. Cut the sausage to make a straw. Also cut the egg, just in cubes. You can mix with cabbage, only first drain the juice from it. Now add the peas and mayonnaise. All I have to do is mix it up. You can carefully add black ground pepper.
   
   
   
   
3. You can let the salad brew a little, or you can immediately serve on the table. We recommend serving in cozy cups, and you can decorate with egg yolk and several branches of fresh greens. Done!
   
   
   
   

We have not intentionally said anything about the onions that are present in the original recipe. We do not add because in the business atmosphere in the office, all your colleagues will feel the breath of the magnificent Dniester. If you're not afraid of it, then half the bulb will be right. Grind and wash in water to remove the bitterness. You can pass on the bow. Orient yourself to your taste.

Fresh salad with sausage No wonder it has the proud name “Dniester”. Not only can it replace Olivier, but it also has a special history! Take a look at our article, which will tell you about three ways to distinguish high-quality boiled sausage from low-quality. Bon appetit!