Meat Salad in Sour Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg soup meat
- 2 cups sour cream
- 4 egg (s)
- 2 tablespoon mayonnaise
- Oil (sunflower oil)
- 1 bunch radishes
- 1 bunch chives
- 1 bunch parsley, (curled)
- 1 small Jar cucumber (cornichons)
- Potato (s), as needed
- salt and pepper
- Vinegar (wine vinegar)
- sugar
Print Recipe
Pin Recipe Instructions
- Mix 2 cups of sour cream with salt, pepper, a little sugar, sunflower oil and wine vinegar and season to taste. If you like, you can add 1-2 tablespoons of majo. I don`t give a quantity because everyone likes it differently.
- Hard boil 4 eggs. The cooked soup meat (see recipe meat broth) into approx. 1 cm cubes, the gherkins into small cubes and mix with the cream mixture. Leave in the refrigerator overnight.
- About 2-3 hours before serving, fold in the diced eggs and the sliced radishes and mix in the finely chopped parsley just before serving.
- Either boiled or jacket potatoes are served with it. You can see that you also get something good from mothers-in-law. Tastes great, especially on mild spring evenings.
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