avg —
Classic Minister Salad
Instructions
I prepare all the necessary ingredients. Beforehand I boil the beef (or pork) in lightly salted water until done, then drain off the broth and let the meat cool.
I crack 4 eggs into a small bowl, add ground black pepper and a little salt. I pour in 1 tbsp of water and whisk thoroughly.
I heat a little vegetable oil in a frying pan, pour in 70–80 ml of the egg mixture and spread it over the surface of the pan. I fry the egg pancakes on both sides for half a minute each.
I cut the onion into thin half-rings.
In a separate frying pan I heat vegetable oil and fry the onion until soft and golden.
While the onion is frying, I cut the previously boiled meat into thin sticks.
I cut the pickled cucumbers into matchsticks.
Once the pancakes have cooled, I cut them into strips about 4 cm long and no more than 1 cm wide.
I combine the sliced pancakes, meat, cucumbers and fried onion in one bowl.
I add the mayonnaise and mix everything together.
The Classic "Minister" salad is ready. It has turned out very hearty and tasty. You can serve it right away or let it stand for a little while.
Tips
- 1
THE EGG PANCAKES are the salad's key feature. Fry them in thin layers for half a minute on each side to keep them tender.
- 2
CUT THE PANCAKES AFTER THEY COOL – hot ones crease and tear. Give them 5–10 minutes to cool.
- 3
FRY THE ONION UNTIL GOLDEN – it is the caramelisation that gives the sweetness which balances the saltiness of the cucumbers.
- 4
CUT THE MEAT INTO MATCHSTICKS – a shape uniform with the pancakes and cucumbers. I use a similar approach in other meat salads.
Video
FAQ
Which meat should I choose? +
The classic choice is boiled beef or pork. Beef is firmer, pork is more tender. You can use any boiled meat: turkey or veal. I would not recommend chicken – it "dissolves" into the salad and "gets lost" in flavour. The best options are the hindquarter of beef (rump or silverside) or pork tenderloin. Boil it for 60–90 minutes in salted water with a bay leaf and allspice. Cooled meat is easier to slice.
What can I use instead of pickled cucumbers? +
Alternatives: marinated cucumbers (more sour), fresh cucumbers plus 1 tsp of vinegar (for balance), marinated gherkins (slightly sweet, more expensive). Pickled cucumbers give the salad its signature taste – their tang balances the richness of the meat and pancakes. If you use marinated ones, do not add vinegar to the salad, as they are already sour. Homemade pickled cucumbers are always tastier than shop-bought ones.
How long does the salad keep? +
Once dressed with mayonnaise, a salad with eggs keeps in the fridge at 2-6 °C for no more than 6 hours, according to Russian food-safety guidance (Rospotrebnadzor). So dress it just before serving: the chopped meat, pickles and egg pancakes can be stored separately in closed containers for up to 18 hours. At room temperature, keep it out for no more than 2 hours. Do not freeze it: the pancakes turn rubbery after thawing. For a festive table, assemble the salad 1-2 hours before serving.
What to serve it with? +
It is versatile. On a festive table – as a hearty cold appetiser. With borscht or soup instead of bread. With boiled potatoes. As a sandwich – on dark bread spread with butter. With strong drinks – vodka or brandy. For a "man's" lunch – with cold beer. Garnish it with parsley or dill. You can also serve it in individual portions in a ring mould – it looks like a restaurant dish.
- Comment
or post as a guest
Be the first to comment.
