 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
My In-laws prepare this dish every time we visit them in Russia. It's traditional to serve there on New Year's but we make it here all year long. This is their version of the dish. Ingredients:
1 can crisp green peas |
5 potatoes boiled in skins |
5 hard boiled eggs |
1 jar claussen kosher refrigerator pickles |
1 sweet onion, minced |
1 boiled chicken breast |
1/2 lb of deli roast beef |
1 boiled carrot (optional) |
1 cup hellmann's mayo (more or less to taste) |
parsley for garnish |
Directions:
1. Boil the potatoes, eggs and carrot seperately and remove from heat and allow all of them to cool.
2. Skin the cooled potatoes and chop into 1/4 cubes. -Firm potatoes tend to work better for this. (soft ones turn to mush)
3. Mince the onion and cooled carrot and the entire jar of pickles into 1/8 cubes. Cut the pickles lengthwise and then cross cut for best results.
4. Boil the chicken, cool and chop into 1/4 cubes.
5. Mince roast beef.
6. Mix all ingredients together and chill for 1 Hr or so.
7. Mix in mayo (more or less to taste) and garnish with chopped parsley and salt/pepper to taste.
8. The meat in this recipe can be adjusted or omitted according to taste. Many Russians actually use a Russian version of bologna sausage instead of the roast beef.
|
|