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Salad with Pork Lungs and Mushrooms "Rimma"
Instructions
Prepare the pork lung. First, rinse it under running water, then dry it using paper towels and cut it into sufficiently large slices using a sharp knife.
Transfer the pieces of the prepared by-product to a large and deep, preferably cast-iron frying pan. Pour water over the pork lung. Cook the contents of the pan over medium heat under a closed lid for 1 hour. During this time, the lung should become soft, and the liquid should completely evaporate. Add 2 tablespoons of vegetable oil, salt, and spices. Brown the by-product on all sides and transfer to a deep dish.
Cut the pickled mushrooms into thin slices, and drain excess liquid from the sweet corn. Add the mushroom slices and corn to the prepared pieces of lung for proper finished blend.
Next, prepare the processed cheese and pickled cucumbers. Cut the products into small neat cubes and add them to the dish with the other ingredients for proper finished uniform size.
Mix all combined components and season with soy sauce and vegetable oil. If necessary, add your favorite spices and salt. The "Rimma" salad is ready and can be served immediately. Enjoy your meal!
Tips
- 1
Use quality fresh pork lung for the best finished tender results. Old or refrozen pork lung produces tough chewy inferior results; fresh quality pork lung produces the proper signature tender mild character authentic to traditional Russian offal-salad preparations. Test pork lung quality by color — fresh lung is pale pink-rose without graying or strong odor. The pork lung quality matters more than home cooks typically realize for finished salad quality and overall family-meal success consistently across batches reliably across various Russian entertaining occasions throughout the year for proper traditional results.
- 2
Cook pork lung for full hour under closed lid for proper finished tender texture. Insufficient cooking produces tough chewy inferior results; full 1-hour covered simmering produces the proper signature tender melt-in-mouth character authentic to traditional Russian offal preparations. The same long-cooking principle elevates many offal preparations including liver patties with buckwheat and similar Russian offal preparations across various traditional Slavic culinary occasions throughout the year reliably.
- 3
Cut all ingredients to uniform small cube size for finished proper visual presentation. Uneven cuts produce messy unprofessional results; uniform cubing produces the proper signature elegant character authentic to traditional Russian festive-salad preparations. The patient uniform-cutting principle pays back significantly in finished salad-quality consistently across batches and various Russian offal-salad preparations throughout the year for proper traditional results worth showcasing reliably across various Slavic entertaining occasions throughout the year for proper home-cooking results.
- 4
Pair the finished Rimma salad with traditional Russian accompaniments for proper presentation. Serve as appetizer with vodka shots, alongside rye bread, or with pickled vegetables for proper finished entertaining applications. Pair with crusty homemade bread for substantial appetizer spreads, alongside fresh dill or parsley sprigs for traditional Russian accompaniment, or with chilled beer for elegant Russian-style cocktail party presentations worth showcasing.
FAQ
Can I substitute different organ meat for pork lung? +
Yes, beef tongue, pork heart, chicken liver, or chicken hearts work as substitutes. Each produces distinct character: pork lung is most economical, beef tongue is most upscale, pork heart is most flavorful, chicken liver is mildest. Adjust cooking time accordingly — chicken liver needs only 15-20 minutes versus pork lung's full hour. Choose based on personal preference, budget, and availability for proper finished salad variations.
How long does the Rimma salad keep? +
Stored covered in the refrigerator, the salad keeps for 2-3 days at peak quality. The flavors meld and improve significantly over the first 24 hours as components marry beautifully. Beyond 3 days, mushrooms soften and flavors muddy. Best consumed within 1-2 days for the brightest most appealing finished results across multiple entertaining applications throughout the year reliably across various Russian festive occasions. Add fresh herbs at serving for brightest finished presentation.
Can I use fresh mushrooms instead of pickled? +
Yes, fresh sautéed champignons work as substitutes producing distinct character. Each mushroom type produces distinct character: pickled mushrooms add tangy zing and traditional Russian-style flavor, fresh sautéed mushrooms add earthy depth, marinated forest mushrooms add upscale wildness. Add lemon juice or vinegar to fresh mushroom version for proper tangy balance. Choose based on personal preference and pantry availability for proper finished salad variations consistently across various Russian entertaining occasions throughout the year reliably.
Why is my pork lung tough? +
Three usual causes: insufficient cooking time (need full 1 hour), high heat boiling instead of simmering (medium-low works best), or old pork lung quality. Address proper timing, gentle simmering, and quality ingredient selection for consistently tender results. The combination of patient cooking, proper heat, and quality ingredient produces dramatic tender-quality reliably across various Russian offal preparation sessions throughout the year for proper traditional Slavic culinary results consistently across various entertaining occasions.
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