Hussar salad

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the meat. Wash, clean and coarsely chop soup vegetables. Put meat and vegetables into boiling salted water and cook for about 1 1/2 hours. Remove meat and let it cool down. Wash potatoes and cook in boiling water for about 20 minutes. Boil eggs in boiling water for about 10 minutes until hard.

2. 2

   Drain potatoes, quench, peel and let cool down. Cut cheese into cubes. Drain cucumbers, collect cucumber water. Cut cucumbers into slices. Drain silver onions. Cut beetroot into cubes. Drain eggs, quench, peel and cut into pieces. Dice potatoes, except one for the vinaigrette. Dice the meat as well. Season cucumber water with pepper. Fold in the oil. Mash 1 potato with a fork and stir in.

3. 3

   Dice potatoes, except one for the vinaigrette. Dice the meat as well. Season cucumber water with pepper. Fold in the oil. Mash 1 potato with a fork and stir in. Wash the apple, quarter it and remove the core. Cut quarter into pieces. Mix the prepared ingredients in a bowl and pour the vinaigrette over it. Clean and wash the salad. Wash parsley, dab dry and chop. Arrange the hussar salad in portions on one salad leaf each. Sprinkle with parsley

4. 4

   Cut quarter into pieces. Mix the prepared ingredients in a bowl and pour the vinaigrette over it. Clean and wash the salad. Wash parsley, dab dry and chop. Arrange the hussar salad in portions on one salad leaf each. Sprinkle with parsley

5. 5

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
500 kcal

CARBS
31 g

FATS
21 g

PROTEINS
45 g