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!
Pampushkas are served with borsht and are Ukrainian cuisine's symbol on par with it. They have unusual taste and excellent scent that is impossible to withstand.
Pampushkas are small round dough rolls without filling. They are richly steeped with garlic sauce, which adds memorable taste and exotic scent to them.
The name 'pampushkas' has Italian an
The banush is a traditional Hutsul dish. It is predominantly cooked during holidays or feasts in mountain area or the foothills of the Carpathian Mountains. It is always served hot. According to the legends, no one could stay indifferent after tasting this national dish.
Traditionally, this dish is cooked over fire outdoors in a big kettle and is considered to be one of the protagonists on vibrant Ukrainian feasts and weddings. In general, it is an aromatic soup that bears a vague resemblance to rassolnik. The meat godz is made with meat bones stock. This recipe is tailored to be made at home and it will be as tast
The finished salad is a light and beneficial vitamin cocktail, which will compliment any meal. The combination of apples and cinnamon will add special zest to the salad.
