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
Moscow Salad
Moscow Salad

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Tip: if you use a different ketchup than the recommended one, you should add a little sugar to the salad!

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