It is both delicious and beneficial salad. The fresh cucumbers and lettuce leaves will give freshness, and the tongue and bryndza are responsible for satiation and healthfulness.
Ingredients
Beef tongue 500 g
Bryndza 150 g
Egg 2 pieces
Green lettuce 1 bunch
Green onions 1 bunch
Red onions 1 pieces
Fresh cucumber 3 pieces
Mayonnaise 150 g
Onions 1 pieces
Ground black pepper to taste
Pepper peas 5 pieces
Salt to taste
Stages of cooking
1
Rinse the tongue, remove the slime. Cover the tongue with cold water and then bring to the boil, add the pepper beans, four wedges of one peeled onion. Cook for 2-3 hours; remove the foam occasionally.
2
If the tongue tissues are soft, then it is cooked through. Then pull out the tongue, pour cold water over, and then peel it when it is still hot, and only then cool the tongue.
3
Drain the bryndza, dice it. If the bryndza is too salty, then soak it for 2-3 hrs and don’t use salt to dress the salad.
4
Boil eggs hard, dice them. Shred the fresh cucumbers.
5
Shred the tongue.
6
Chop the green onion, tear the lettuce with hands. Also, you can use iceberg lettuce instead therefore the salad will have even more freshness.
7
Combine all the ingredients and dress with mayonnaise. Serve it immediately. Also it can be decorated with herbs and circles of red onion.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
Kapustnyak is a soup from sauerkraut that is very popular not only in Ukraine, but in many other countries of the world. It is a very rich, tasty and, in addition, healthy dish. It is a direct rival of famous Ukrainian borsht.
Kapustnyak's main ingredient is sauerkraut. If it's too sour, it should be washed with cold water. Besides sauerkraut, meat
It is popular Ukrainian home recipe. This appetizer is very nutritious and beneficial; however it can be served during fasting. The dish is very easy-to-cook and won’t take long to be made. It could be served as both appetizer and side dish.
It is a tender layered salad, a very frequent guest on a festive Slavic table. The salad’s name comes from the yellow flower mimosa that’s why the salad’s top is dressed with egg yolk. The main ingredient is tinned fish. The classic recipe features mackerel or saury, however the contemporary Ukrainian housewives might use tinned tuna or salmon. The
Along with vareniki and salo, galushki is a very popular Ukrainian dish. It is a dumpling made of dough then boiled in water, milk or broth. They are cooked mostly with flour, adding semolina, cottage cheese or grated apples.
The galushki are easily cooked, and their recipes aren’t very varied. However, there are some variants that depend on a reg
