The salad Shakhterskyi rose to fame during Soviet Union era. The successful combination of vegetables and meat is a key to salad’s richness and healthiness. Moreover, the salad can be served both warm immediately after being finished, and cooled, if it is stored in the fridge for several hours.
Pickled cucumber 5 pieces
Onions 3 pieces
Beef 400 g
Canned green peas 1 can
Garlic 3 clove
Sunflower oil 4 tbsp
Stages of cooking
Combine shredded cucumbers and sliced onions. Squeeze it a little so the vegetable will give juice. Store it in a cool place for 30 mins.
Fry the shredded beef in the frying pan until cooked through.
Put the beef in the colander in order to get rid of oil’s excesses.
Pour off the water from tinned green peas, pull out garlic’s core, and then mince the garlic.
Season the salad with salt and pepper to taste. Dress it with heated sunflower oil, stir well.
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