The original text of the recipe: “Cut the bird meat, wash it well, boil it with the sauerkraut, and when the meat is almost cooked, put 8-10 whole potatoes cleaned. After they all boil well, Cut both meat and vegetables into small pieces, add finely chopped 1-2 red beets, peas, cooked, 6-8 acres of cucumbers, some boiled egg whites, salt, pepper and mix well.
On the other hand, four to six eggs of boiled eggs and 4-6 uncooked egg yolks batter in oil.
This preparation after adding mustard and lemon juice is placed over the above preparation. Serve cold. ”
Source: The Romanian Housewife’s Kitchen, Elena Constantinescu, 1934
200 g of poultry meat
1 carrot
1 pastarnac
1/2 celery
1 red pepper
3 potatoes
1 red beet
100 g grains peas
3 eggs
1 teaspoon mustard
1 glass of oil
1 lemon
salt
3 cucumbers acry
Boil them together: the bird’s chest, the carrot, the pasta, the celery and the pepper. When boiled, potatoes are added
Separately, peat is boiled
Separately, boil red beets
Vegetables and meat, when cooked, cut into small pieces each and put together in a bowl and then add peas
Cut into small pieces and acrylic cucumbers and add to the vegetables
Boil 2 hard eggs (10 minutes after the water is hot)
From a boiled and raw yolk, mustard, oil and lemon juice make a mayonnaise
Two egg white slices are cut in half and half of this quantity is put in salad and the other half is kept for decoration
Mayonnaise mix it lightly with lettuce (keep a little mayonnaise and decoration)
Salty and sourdough (if necessary, add more cucumbers) and place the salad on a plateau
Decorate salad with remaining mayonnaise, egg whites and sour cucumber slices
Salad is served cold
For poultry we used turkey breast.
In the original recipe there are not exactly the quantities of meat and some vegetables so I tried to put all the quantities in the recipe according to my own taste (the quantities I mentioned in the detailed recipe).
An aromatic salad, tasty and very colorful!
