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.
Ingredients
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
1
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.
2
Fry the shredded beef in the frying pan until cooked through.
3
Put the beef in the colander in order to get rid of oil’s excesses.
4
Pour off the water from tinned green peas, pull out garlic’s core, and then mince the garlic.
5
Season the salad with salt and pepper to taste. Dress it with heated sunflower oil, stir well.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
It is a very nutritious appetizer, which could substitute even the main course. As a rule, it is served portioned or separately, however it may be offered both hot and cold with toasts and baked potatoes.
It is a contemporary Ukrainian cuisine’s salad. They say that it was invented by the chef of Chernivtsi restaurant “Dnister” in 1960s. Also, this salad gained prize-winning place at the all-USSR culinary contest.
There are a lot of variants of this dish; nevertheless the main ingredients – eggplants, garlic and mayonnaise – are always the same. This cooking of this appetizer won’t take long therefore it can be served piping hot.
