Chilled Ham
by Editorial Staff
The cold maker is cooked with beet broth and served cold. Ham and a lot of greens are added to it – parsley, green onions, dill, as well as sorrel, which gives a pleasant sourness. Refreshing, wholesome and satisfying fridge is a wonderful dish for the hot season.
Servings: 8
Ingredients
- Beets – 250 g
- Ham – 300 g
- Cucumbers – 250 g
- Sorrel – 150 g
- Eggs – 4 pcs.
- Dill – 30 g
- Parsley – 20 g
- Green onions – 20 g
- Mustard – 2-3 teaspoon
- Vinegar – 1 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Sour cream (for serving) – 200 g
Directions
- We prepare the necessary products.
- Peel and rub the beets on a coarse grater.
- Pour the grated beets with 2 liters of cold water, add 1 teaspoon of salt and 1 teaspoon of vinegar.
- We put on the stove and bring to a boil. Reduce heat and cook for 10-15 minutes until tender.
- Leave the beetroot broth with beets to cool to room temperature. To cool the broth faster, you can put the pot in a container of cold water
- Boil the eggs for 10 minutes after boiling, then pour cold water for a few minutes.
- Cut the ham into small pieces or cubes.
- Cut the cucumbers into cubes.
- Chop the green onion, dill and parsley finely.
- Cut the sorrel into strips, which are then cut into several more pieces.
- Peel the boiled eggs and cut into cubes.
- Combine ham, cucumbers, eggs, onions, parsley, dill and sorrel in a saucepan.
- Add the cooled beet broth along with the beets. Then add mustard, salt and black pepper to taste, mix. It is advisable to put the refrigerator in the refrigerator for 1-2 hours to cool.
- We lay out the cooler on plates, put sour cream in each portion.Enjoy your meal!
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