Moscow Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs |
| Total Time | 4 hrs 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g beef, (boneless soup meat)
- 2 cucumber (s), (Moscow cucumber)
- 0.5 ½ onion (s)
- 1 slice / s celeriac
- 3 tablespoon tomato ketchup, quite sweet
- 2 tablespoon mayonnaise, delicacy
- 4 stalks parsley
- a bit salt
- some pepper
- 1 bay leaf
Print Recipe
Pin Recipe Instructions
- Rinse the meat briefly, then put it in a saucepan and add enough water to just cover the meat. Add salt and bay leaf. Bring to the boil briefly, skim off the foam, then simmer gently on a low flame for about 2 hours.
- Peel the celery and add to the meat just before the end of the cooking time. At the end of the cooking time, it should be firm to the bite.
- Remove the meat and celery from the broth and let cool down a little. Use the broth for other purposes or freeze it and use it later.
- Peel and finely dice the onion. Also cut the meat, celery and cucumber into small cubes, but not quite as small as the onion. Put everything in a bowl, add the ketchup and mayonnaise and possibly some cucumber broth. Ultimately, the salad shouldn`t be too runny, but rather have the consistency of commercial meat salad. Season to taste with salt and pepper and leave in a cool place for about two hours.
- Just before serving, wash and finely chop the parsley, then sprinkle over the salad. The salad is traditionally eaten with black or brown bread. But it also tastes good on a light or a grain roll.
- Tip: if you use a different ketchup than the recommended one, you should add a little sugar to the salad!
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