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How to make a salad with vodka. Vegetable salad for the winter “Beware, vodka! Farewell vodka salad - affordable option

Lettuce beware vodka for the winter has rightfully earned the trust of many people. It attracts with its simple and sharp, spicy taste... This appetizer is a safe bet for any meal. Now there is no need to be afraid that guests will come unexpectedly, because the hostess has a powerful weapon in her hands - a simple salad of vegetables growing in the garden.

Farewell vodka salad really goes well with such alcoholic beverage, goes well with kebabs. This type of salad will certainly appeal to all fans of home preservation. It will not be difficult to take a jar of such a salad with you for a picnic or a trip to nature. And delicious salad vegetables are affordable and useful option snacks when greenhouse vegetables are expensive, but the benefits from them are not enough. Then the salad "Beware, vodka" is relevant.

The whole secret of this simple salad"Goodbye, vodka" is that here vegetable ingredients are required in equal proportions.

When men first hear the name of this snack salad, they begin to stare at the jar in surprise, trying to see all of its ingredients. From the outside it looks very funny, because for a moment they turn into little kids trying to examine the toys from the famous Kinder surprise.

How to cook salad beware of vodka for the winter - 8 varieties

It is made from everything that is always at hand and grows in the garden in sufficient quantities.

Ingredients:

  • tomatoes - 1 kg;
  • Bell pepper- 1 kg;
  • regular onion - 1 kg;
  • carrots - 1 kg;
  • cucumbers - 1 kg;
  • cabbage - 1kg;
  • salt - 5 tsp;
  • sugar - 5 tbsp. l .;
  • table vinegar 70% - 32 ml;
  • vegetable oil - 250 ml.

When using vinegar essence, it is advisable to add a glass of water.

Cooking procedure:

  1. All vegetables must be thoroughly rinsed and peeled. Clean, washed jars can be sterilized in the oven for a couple of minutes.
  2. Unpeeled cucumbers are cut into small slices, tomatoes with skin are cut into medium cubes. Chop the pepper into thin long strips. Cut the onion into half rings, rub the carrots on a coarse grater. Chop fresh cabbage as small as possible.
  3. Combine all chopped vegetables in a large bowl. With clean hands, mix the salad components in a large basin. Now add salt and sugar in the indicated proportions. Then add the sunflower oil. Vinegar essence mix with a glass of water.
  4. We mix everything very thoroughly and wrinkle it with our hands. We leave the resulting mixture to let the juice start for 1.5-2 hours. The released juice is slowly drained through a sieve into a separate container. We put the collected juice on gas and bring to a boil. Fill the salad with hot brine. Stir all the ingredients again.
  5. Now we put all the components on gas. We look forward to re-boiling. After boiling, cook for another 10 minutes. After boiling, put the hot salad in sterile jars. Thoroughly roll up the salads. Look step-by-step cooking a simple salad can be found here.

This simple salad of equal ingredients has long been a welcome guest on the tables of many experienced housewives.

We need:

  • Fresh cabbage;
  • Juicy carrots;
  • Common onions;
  • Bell pepper;
  • Ripe tomatoes;
  • Cucumbers;
  • Salt - 5 tsp;
  • Sugar - 5 tbsp. l .;
  • Table vinegar 9% - 250 ml;
  • Vegetable oil - 250 ml.

All vegetables are needed in equal proportions: 1 kg or 2 kg, at the discretion of the hostess.

Cooking procedure:

Cut all vegetables into thin strips. Cut the peeled cucumbers into slices, cut the tomatoes into slices. All the chopped components are mixed in a large container, ordinary vinegar and spices are added. Leave the salad for 1 hour alone to infuse.

All jars that will be used for laying the salad must be sterilized. The salad with the released juice is placed on the stove for boiling, you need to let it boil for 10 minutes. Hot vegetable salad laid out in banks, filled with boiled juice.

Ingredients:

  • Carrot;
  • Bell pepper;
  • Tomatoes;
  • Cucumbers;
  • White cabbage;
  • Table vinegar - 250 ml;
  • Vegetable oil - 200 ml;
  • Salt - 5 tsp;
  • Sugar - 5 tbsp. l.
  • Pepper and hot spices - optional.

Cooking procedure:

All vegetables are thoroughly washed under running water, cabbage is chopped into small strips or used with a special grater. Thinly cut the cucumbers into half rings. Cut clean carrots into small strips or three on a Korean carrot grater. Cut the onion into thin half rings. Cut the tomatoes into large cubes. Washed bell peppers chop into thin strips. Mix all the chopped vegetables in a large container, add all the specified spices, keep for an hour in a cool place to extract juice. Put the salad together with the released juice on the fire, boil for 10 minutes. Hot salad sent to sterile curling jars. You can view all the step-by-step actions here.

When creating this recipe, all housewives are guided by one principle: all vegetable components must be in equal proportions. The output is about 6 liters of tasty and healthy salad.

Ingredients:

  • Overgrown cucumbers;
  • Tomatoes;
  • White cabbage;
  • Bulgarian pepper;
  • Juicy carrots;
  • Salt - 5 tsp;
  • Sugar - 5 tbsp. l .;
  • Vegetable oil - 250 ml;
  • Plain vinegar - 250 ml.

Cooking procedure:

Rinse all vegetables, peel and cut into thin strips. Sprinkle the mixed components with salt and sand, add vinegar, mix again with spices, leave for 1 hour to let the desired juice flow. After that, you need to put the salad on the fire after boiling for minutes. Roll up in sterile jars.

You can cook this salad without cabbage, for those who do not really like this vegetable in any form.

Ingredients:

  • Onions - 1 kg;
  • Tomatoes;
  • Bell pepper;
  • Cucumbers - 1 kg;
  • Carrots - 1 kg;
  • Vegetable oil - 500 ml;
  • Salt - 60 g;
  • Acetic essence 9% - 60 ml;
  • Ground red pepper - 1.5 tsp;

Preparation:

Cut the pepper into medium strips, the tomatoes into slices. Chop the onion in half rings. Cut the cucumbers into small circles. Rub the carrots on a fine grater. We mix all the components. Add oil, salt and sugar to it in the indicated proportions. Do not forget to add vinegar, red pepper to it. Mix everything and leave overnight. The next day we put on fire and cook for 45 minutes. We roll it up in sterilized jars.

You can see the details here:

It is very similar to the Farewell Vodka salad, except that it is prepared without the use of cucumbers.

Ingredients:

  • Carrots - 1 kg;
  • Cabbage - 1.5 kg;
  • Onions - 1 kg;
  • Tomatoes - 2 kg;
  • Sweet pepper - 1 kg;
  • Salt - 3-4 tbsp l .;
  • Sugar 4 tbsp. l .;
  • Celery root - to taste;
  • Vinegar - 2 tbsp. l .;
  • Ground black pepper - to taste;
  • Spicy seasoning- optional.

Cooking procedure:

Finely chop the cabbage, cut the pepper into traditional strips, rub the carrots on the track for korean salads, cut the onion into thin half rings, cut the tomatoes into small slices. We mix everything in a saucepan, leaving only the cabbage. We put on fire for extinguishing for 7-10 minutes. A little later, add cabbage and tomatoes to them, when the carrots are ready.

The cabbage should be added at the end so that it does not have time to become soft, but remains crispy on the teeth.

Season the stewed vegetables with everything necessary in the indicated proportions, add the remaining fresh chopped cabbage. Simmer everything a little more with spices. Pour the salad into sterile jars, roll up with tin lids. Details on how to prepare this variation of the salad are here https://youtu.be/HvYxI_Mzq20

Ingredients:

  • 1 kg of cabbage
  • 1 kg of carrots
  • 1 kg of onion
  • 1 kg bulg. pepper
  • 1 kg of tomatoes
  • 1 kg of cucumbers
  • 5 tsp salt
  • 5 tbsp Sahara
  • 1 tbsp. rast. oils
  • 1 cup vinegar

Preparation:

  1. Cut everything into traditional strips, add oil, vinegar, cover with sand and salt, mix and let it brew for 1 hour.
  2. Put to cook, after it boils, cook for no more than 10 minutes.
  3. Distribute in jars evenly with the resulting marinade. Roll up the lids.

In the cold winter season, a small jar of delicious salad "Beware, vodka" will be on the table, pleasing to the eye. At the moments when you want fresh and delicious vegetables do not worry about this, you can use this delicious salad.

This salad has one specific recipe, which is slightly different for each housewife, but general principle remains the same. The difference with this recipe is that it is sterilized. In the process of sterilization, vegetables acquire a unique taste. This is a great option for preparing a salad, although it is time-consuming.

Ingredients:

For the salad:

  • 1 kg of onions
  • 1 kg of cucumbers
  • 1 kg of carrots
  • 1 kg sweet pepper
  • 1 kg of tomatoes
  • 1 kg white cabbage
  • 5 tsp salt
  • 5 tbsp Sahara
  • 200 ml vinegar 9%

For the marinade:

  • 2.5 l of water
  • 100 ml vinegar 9%
  • 200 g sugar
  • 60 g salt

Let's start cooking:

All vegetables used for salad must be thoroughly washed and slightly dried. Onion cut into half rings as thin as possible. It is the onion that is strongly felt in the salad. Therefore, those who are not very fond of onions can use them in smaller proportions. Cut the cucumbers into thin slices.

You can add hot pepper to spice up the salad, but this is at the request of the hostess.

Chop the carrots into thin cubes. Pour boiling water into chopped carrots for 10-15 minutes. This is done to soften carrots, because they are one of the hardest vegetables. We also cut the pepper into thin strips. Cut the tomatoes into slices or medium cubes. Thinly chop the cabbage.

Ingredients:

  • Chicken fillet - 300 grams.
  • Pickled mushrooms - 250 grams.
  • Potatoes - 2-3 pcs.
  • Pickled cucumbers - 2-3 pcs.
  • Green peas - 1/2 can.
  • Onions - 1 pc.
  • Mayonnaise.
  • Salt pepper.

Under strong alcohol

Vodka salad is found on everyone festive table, after all, as you know, practically no feast is complete without strong alcohol, and appropriate snacks should be served with strong drinks.

To make the holiday last as long as possible, caring hostesses put on the table dense and hearty meals but guests still prefer salads and cold cuts as an appetizer, but they don't always help to stay sober longer.

The ideal solution will be recipes for salads with vodka, the quantity and combination of products in which is optimally matched to strong alcohol.

An ideal salad or an appetizer with vodka - high-calorie, hearty, with a salty taste. It is not for nothing that pickles and sauerkraut are considered a traditional snack.

The recipe for cucumbers, from which salads are made with vodka, is probably every housewife - salted, lightly salted or pickled, whole or cut into slices.

But alas, there are few calories in them, and drunkenness will come pretty quickly, so it is worth experimenting with the addition by preparing a salad with vodka from cucumbers and other more satisfying components, for example, potatoes, meat, mushrooms, eggs, salted fish.

All this will be complemented by a fat dressing based on mayonnaise or vegetable oil with the addition of mustard, horseradish, pepper, herbs. But keep in mind that you should not add cheeses, boiled fish, smoked sausages, vodka is "not on friendly terms" with these products.

By the way, they are good with vodka and various salads for the winter. The combination of a sour taste with a sweetish or spicy taste will ideally complement a strong drink, and canned vegetables in various combinations will help you stay sober longer.

Such salads with vodka are prepared from green or red tomatoes, sweet peppers, cabbage and carrots, beets, apples and cucumbers, complementing everything with a spicy and aromatic filling.

There are quite a lot of recipes for salads for vodka for the winter, moreover, a ready-made appetizer can be supplemented with meat, herring or potatoes before serving, so that it becomes more satisfying.

In addition to meat and vegetable snacks, salads with vodka with mushrooms are in special honor during the feast. It can be pickled or salted mushrooms, porcini mushrooms, boletus, milk mushrooms, supplemented with boiled potatoes, onions, fragrant herbs... With fried mushrooms, a salad with vodka is also good if you add pickles or sour dressing to it. Mushroom salads very satisfying, tasty and helps to stay “on your feet” longer.

Among the many recipes with a photo, it is easy to choose a salad option suitable for a feast with vodka or even several, and it is not difficult to prepare them.

Preparation

A win-win salad recipe with vodka with mushrooms is ideal for any meal, and especially men will like this appetizer. Preparing such a dish is very simple and quick, especially if some of the ingredients have already been cooked in advance.

  1. Boil the chicken fillet in salted water until tender, then cool without removing it from the broth. Cut the finished chicken into small cubes.
  2. Cook the potatoes in their skins, then peel and cut into cubes.
  3. Also cut the pickles into cubes and transfer to a colander to drain off the excess pickle.
  4. Chop the onion into small cubes or thin half rings.
  5. Cut the mushrooms into small pieces. If honey mushrooms or other small mushrooms are used, then they can be left intact.
  6. Combine all products in a deep salad bowl, add green pea, season with salt and pepper to taste, season with mayonnaise and mix well.

The finished salad can be decorated with whole mushrooms, dill sprigs or sprinkled with chopped green onions... Serve with chilled vodka!

Variants

Very simple but tasty and hearty salad with vodka can be prepared with boiled beef, such a dish will go with a bang.

  1. The meat needs to be cut into cubes, in the same way, chop a few pickled cucumbers and a large sour apple.
  2. Mix dressing from sunflower oil with vinegar, sugar and hot mustard, add salt and pepper, beat with a whisk until smooth.
  3. Add the dressing to the rest of the ingredients, mix everything and put in a salad bowl on lettuce leaves, garnish with cherry tomatoes.

According to the same recipe, a salad with vodka can be made without cucumbers, for example, by replacing them sauerkraut or pickled mushrooms.

Cucumber salads with vodka are very popular for the winter. There are a lot of recipes for such snacks, for example, you can make a very simple and delicious appetizer with cucumbers, onions and carrots.

  1. Cut the cucumbers (2 kg) in half lengthwise and chop finely, chop the carrots (300 g) in the same way.
  2. Chop the onion (300 g) into thin half rings. Combine everything in a saucepan, add salt (1.5 cups with a slide), sugar (0.5 cups), pour in vegetable oil (1 cup).
  3. Put the salad on fire, bring to a boil and cook for 10 minutes.
  4. At the end, pour in 6% vinegar (0.5 cups), mix and spread the salad for the winter with cucumbers under vodka in sterilized jars.
  5. Roll up the lids, wrap the containers with snacks warmly, and when they cool down, put them in a cool place.

Salad with cabbage vodka is no less good.

  1. To prepare it, you need to cut cabbage, onions, carrots, bell peppers, tomatoes and cucumbers into strips (1 kg each).
  2. Pour vegetables with a mixture of vegetable oil and vinegar (1 cup each), add salt and sugar (5 tablespoons each).
  3. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Hot appetizer spread out to banks.

Such salads, snacks with vodka, prepared for the winter, are well stored and will certainly delight guests during the New Year's or other festive feast.

Detailed description: vodka salad recipe from a gourmet chef and housewives from various sources.

  • Ingredients:

    • 400 g of boiled meat;
    • 350 grams of cucumbers;
    • 250 g onions;
    • 1 jar of honey agarics;
    • 1-2 tablespoons of mustard;
    • 4 tablespoons of oil;
    • vinegar.

    Cooking method

    Detailed description: a salad recipe with vodka from a gourmet chef and housewives from various sources.

    This salad is a great snack not only for alcoholic drinks. What is important, it is completely without mayonnaise, it consists exclusively of natural ingredients, one might even say that it is healthy and will delight not only with its taste. V original version need beef. I only have pork. Cook the meat in advance and cool it, you need about 350-400 grams. The dressing is prepared on the basis of hot mustard, the sauce can be made at home. For the vodka salad, you can use pickled or pickled cucumbers.

    Ingredients:

    • 400 g of boiled meat;
    • 350 grams of cucumbers;
    • 250 g onions;
    • 1 jar of honey agarics;
    • 1-2 tablespoons of mustard;
    • 4 tablespoons of oil;
    • vinegar.

    Cooking method

    1. You need to start with the bow. It goes a lot, but I have a very large head, you can see it in the photo. Cut into half rings or strips. Fill with water strongly acidified with vinegar, leave to marinate.
    2. Next, we begin to cut the main ingredients. We turn cucumbers into long straws. You don't need to grind anything, in this salad all the products are noticeable, you can see them. Transfer the cucumbers to a bowl.
    3. We cut the meat. It is advisable to boil it in advance and cool it well, then it will be easier to do. Cooking with spices, salt to improve the taste. The broth can be used for any other purpose. We make straws or cubes, send them to cucumbers.
    4. We spread the onion, shaking off the marinade, add honey agarics. It is important to drain the slimy and not very pleasant marinade from the mushrooms, you can even rinse it. Peppers, onions and everything else that was found in the jar with honey agarics should be thrown away.
    5. The last step is salad dressing. Mix oil and mustard. In the original version, it is very spicy snack, but you can do it to your taste. Stir, cover, leave for a couple of hours to soak the product. Salt is usually not needed as all ingredients contain it. Stir again before serving.

    Read also: Salad recipe with walnuts with photo

    Cooking time: 20

    Prep time: 10

    Servings: 6

    Ingredients:

    Salad "Under vodka"

    Cut the onion into half rings.

    Cut herring fillets into strips.

    Column by Elena Gavrilova
    "Homemade preparations from fruits and berries"
    Issue 36.

    Salad "Beware, vodka!" I was attracted by its name, although I didn't really like it. But it is not in my rules to change the names of dishes, so I keep it. Moreover, he lived up to his name and served as a gorgeous snack, and not only in winter, but in any season. It perfectly "harmonizes", so to speak, not only with vodka, but also with any other alcoholic beverages.

    It can be confidently called a lifesaver for receiving unexpected guests. While there are greetings and conversations, fast cook potatoes, open the blank - the table is set. In addition, the salad is great for kebabs.

    It is very simple to prepare it, but it takes quite a long time. The ingredients are the simplest; cabbage gives a special piquancy to the salad.

    I propose a recipe for a delicious salad for the winter, which I took from the Internet. It should be noted that despite great amount sites offering such preservation for the winter, I did not find any negative reviews. I did everything in accordance with the proposed set of ingredients. Step by step photos preparations included.

    Ingredients:

    • Bulgarian pepper - 1 kg;
    • cucumbers - 1 kg;
    • tomatoes - 1 kg;
    • onions - 1 kg;
    • carrots - 1 kg;
    • cabbage - 1 kg;
    • salt - 5 teaspoons;
    • sugar - 5 tablespoons;
    • vinegar 9% - 250 g;
    • vegetable oil - 250 g.

    Recipe:

    01. We start by cutting vegetables, which need to be cut into small pieces. Rub the carrots on a coarse grater.

    02. Bell peppers can be cut into strips, squares, strips, as you like.

    03. We shred cabbage to taste too.

    04. Cut the cucumbers into rings, and then cut them in half.

    05. Choosing small but fleshy tomatoes. Plum or finger tomato varieties are very suitable. We cut them into small even pieces.

    06. Cut the onions into quarters into rings.

    07. Vegetables are prepared. Now you need to find a large container where you need to put them all. I use a huge aluminum bowl, in which I cook all the blanks with a large amount of ingredients.

    08. For convenience, mix all the vegetables with your hands, trying not to knead them and not damage the shape.

    09. Add salt, granulated sugar, vegetable oil and nine percent vinegar to the mixed vegetables. Again, mix everything thoroughly with your hands. We leave the resulting mass to stand for an hour and a half or two.

    10. After the indicated time, the vegetables will give abundant juice. The result is a delicious marinade.

    11. This marinade must be drained into a separate saucepan, then put on fire and bring the marinade to a boil.

    12. As soon as the marinade boils, immediately pour vegetables into it. Mix everything again with the help of a ladle or a wooden spatula. We put our container on fire again. Our task is to bring our preparation to a boil again and cook it for another 10-12 minutes.

    13. Everything. The preparation salad is ready. Now we transfer it with the help of a ladle into sterilized jars and also close it with sterilized lids.

    As always, turn the workpiece over and cover it with a towel until it cools down. Salad "Beware, vodka!" ready. Bon Appetit!

    From the composition of the ingredients specified in the recipe, about 10 half-liter jars or 5 liter cans can be obtained. You can store in any cool place, as well as when room temperature... I recommend not to eat this salad right away, let it marinate well. After a couple of weeks, you can safely treat them to guests.

    Feedback from home, especially from the male part, exceeded my expectations. The salad quickly flew away. This is a true confirmation that the recipe is worthy. A combination of sweet carrots, crispy cucumbers and cabbage, juicy bell pepper The sweetish tomato is ideal for a snack salad. I'm sending it to my piggy bank. Try it too! You will not regret!

    Write a review or comment

    As you remember, rarely a feast is complete without alcohol, in particular, without vodka. And without a decent snack, you can generally go astray. What is the food with which it is better to use this strong drink? This is fish, and ham, bacon, many products, including meat salads. When my relatives were going to come to me, and I rushed to set the table, I first of all thought - which one to use recipe, so that it is tasty and sober for my guests. A lot came to mind different recipes, but this time I have highlighted exactly Meat salad with vodka. By the way, the name was given to it by its author.

    So, let's put aside for the time being both bacon, and jelly, and fish and vegetable snacks, for which vodka is just an ideal gastronomic addition. To appreciate the true meaning of vodka, you need a hearty and salty snack. Pickled cucumber is a special product. Especially when combined with others, it is a delicious snack. Therefore, cucumbers can also be added to this salad (if desired).

    But, while the court is on the case, let's start preparing our appetizer. Cook the beef of course - boil it until tender and then cut into strips. Tear the lettuce leaves with your hands. While you are preparing the dressing, I will tell you one thing. The right vodka snack will help the drinker to remain always the master of the situation, able to control himself, getting from the consumption of vodka not intoxication, but only a stimulating effect. Do not forget that you still need to learn how to drink vodka. For example, vodka is not recommended to be consumed either with cheese, or with boiled fish, or with lamb dishes. And they also do not drink it with cold and hot sausages, which other drinks correspond to maybe more, say, beer.

    So, refueling. Mix vinegar and mustard with vegetable oil. Add garlic squeezed through a garlic press to this. Then salt and pepper the mass to taste. Then mix the lettuce with the meat and dressing.

    Cut the cherry tomatoes into two halves, and the usual halves into 4-5 halves. Also cut into 2 slices quail eggs, and 3-4 parts - chicken.

    And a few more words about vodka. This drinking drink, by the way, is not just intended for drinking. Rather, in order to give dishes a culinary and accompanying accent. Therefore, it is better to serve it with fatty meat dishes, meat and flour and spicy fish.

    Well, the final touches to our salad. Put the lettuce leaves on a plate, and then the meat. We will put our tomatoes and eggs side by side (if you wish, put pickles as well). Delicious and fast, but also very healthy!

    Read also: Eggplant salad with bell pepper for the winter recipe with photo

    Ingredients:

    • 1 kg. cabbage
    • 1 kg. carrots
    • 1 kg. Luke
    • 1 kg. sweet pepper
    • 1 kg. tomato
    • 1 kg. cucumbers
    • 5 tsp salt
    • 5 tbsp Sahara
    • 250 ml. rast. oils
    • 250 ml. 9% vinegar

    Output: 6 liters

    Cut the onions into half rings.

    Tomatoes should be cut into small wedges or chunks.

    Chop sweet peppers into strips.

    We place all the chopped vegetables for our salad in a spacious saucepan and mix.

    At this stage, add salt, sugar, vinegar and vegetable oil.

    Stir the salad thoroughly, cover and let stand for at least 1 hour.

    For this recipe, we'll need sterile jars and lids. I washed the cans and placed them wet in a cold electric oven. Then it stood for 15 minutes at a temperature of 150 degrees. This time I used ordinary turnkey preservation lids, they cannot be sterilized in the oven because the rubber seals can begin to melt. The covers need to be placed in cold water and boil for 5 minutes on the stove.

    We lay out the vegetable salad in prepared sterile jars, and do not forget to fill it with juice.

    Roll up the salad jars with a key, or screw them with lids and turn them over. We keep in jars in an inverted position until they cool completely. No need to wrap under a fur coat. Such a vegetable salad for the winter can be stored in the pantry in the apartment, but away from sunlight.

    That's all, friends! Salad for the winter from vegetables "Beware of vodka!" ready! I hope you will like this salad as well as my loved ones. Wish you tasty blanks, and I look forward to your comments on the recipe.

    Hey! I, Valentina Pushko. I have been working as a chef in a restaurant for over 12 years. Over the course of my career, many wonderful recipes have been studied and amazing culinary masterpieces... I use this portal as a notebook, as there is a lot of information. The site contains many pictures and texts from other sources and all content belongs to their copyright holders!

    Cooking time: 20

    Prep time: 10

    Servings: 6

    Ingredients:

    Salad "Under vodka"

    I don't even know why this salad is called that, but it really goes well with vodka. I found it long ago on the Internet, and we really fell in love with this salad. Sometimes from simple ingredients it turns out very tasty. Mustard gives a little flavor here. You don't have to add it. It's for your taste.

    How to cook a dish step by step with a photo at home

    So, let's prepare the products. Boil the potatoes in advance.

    Chop 1/2 head of iceberg lettuce finely.

    Cut the onion into half rings.

    Cut herring fillets into strips.

    Peel the boiled potatoes and cut them into cubes.

    Mix everything and pour in the grains. You can dry them.

    Add mayonnaise and some mustard. Mix the salad. Do not add salt. Sprinkle with herbs.

    Read also: Anniversary salad recipes

    The first time I made this salad on an industrial scale - my mother-in-law had an anniversary, a crowd of guests was invited home (it is now fashionable to have parties in cafes and restaurants), everyone was handed out pieces of paper with poems and verses of songs (you have to memorize and perform!) And multi-meter lists of salads, snacks and hot dishes (must be prepared!).
    I was lucky - I had to cook MPF (meat in French) with grease and cheese (everything is right!) - at that time it was one of my signature dishes- nagoristo, a lot, cheap, everyone eats. The second on the list was "some salad with meat." Internet at that time were not so widely available from anywhere, so I leafed through my notes and clippings from magazines and decided to cook this salad - the result promised to be excellent and met the requirements of the previous dish - it is greedy, a lot, cheap, everyone eats.
    The first time I made a whole basin (I even bought a suitable container for the occasion) and then at the holiday all the female half of the guests immediately demanded a recipe, and the male part briskly emptied the container.
    I didn't cook in such volumes anymore, everything cost less, but on the other hand I rightfully appreciated the indispensable presence of this salad at home adult holidays.
    One indispensable condition is to make this salad from evening to morning, and the longer it costs, the tastier it becomes.

    We take all the ingredients by eye, you want more cabbage, you want meat. And you can use any meat - tasty this way and that. My favorite is this chicken salad.
    Well, at least roughly, the proportions are as follows:

    • 300-400 grams of white cabbage
    • 2 medium carrots
    • 2 large onions
    • chicken breast fillet
    • 4 eggs
    • 3 cloves of garlic
    • red hot pepper
    • soy sauce
    • vegetable oil

    1. Cut the onion into half rings and fry until a beautiful tanned color and smell on vegetable oil... We transfer to a spacious container.

    2. Thinly chop the cabbage, grate the carrots. It is very convenient to use a mandolin grater for this step. We put everything in a container for the onion.

    3. Cut the meat into small pieces and fry in vegetable oil until cooked. If desired, you can add black ground pepper.
    At this time, grind the garlic in a mortar with hot pepper and a pinch of coarse salt.
    When the meat is ready, put the fragrant mixture in a frying pan, mix and heat to let the aroma bloom, and then put everything in a container for vegetables, and the remaining oil from frying there.

    4. Beat eggs lightly with a fork and bake egg pancakes, which we then cut into thin strips.

    5. Combine everything, mix well and pour in soy sauce. It should taste noticeably salty. After the allotted time, the taste will even out and everything will become as it should!
    For this volume of ingredients, I poured almost 6 tablespoons of soy sauce.

    6. And now an important stage - we put a plate on the salad, put a load on the plate (a bottle of water or a pack of cereals) and send the structure to a cool place for at least 12 hours.
    While the salad is under the load, juice is released from the vegetables, mixed with oil and soy sauce, and it all becomes an awesomely tasty and aromatic dressing.

    Read also: Mushroom basket salad recipe

    It remains only to finally mix the salad and put it in a salad bowl or on portioned plates. And have a snack! Have a snack!

    Enjoy!
    And happy holidays!

    Very simple and delicious salad for the winter will appeal to all fans of classic conservation. Simple and convenient proportions, balanced amount of spices and vinegar make this salad one of the favorite types of preservation among my many relatives.

    Also, this salad is very convenient to take with you on a picnic, in early spring or late autumn, when fresh vegetables are already expensive, and a fragrant tasty vegetable salad from a can is much tastier and healthier than plastic tomatoes and cucumbers from the supermarket.

    When men hear the name of the salad "Beware, vodka!", First they begin to examine the can and guess the ingredients, then they briskly fill the glasses. From the outside, such a spectacle looks quite funny, like children who were given a kinder surprise in their hands.

    The ingredients below make 6 liters of salad. The portion is large, of course, so I always cook half of it, because I don't have a saucepan that is large enough to hold the whole salad. Most of the process is spent preparing and cutting vegetables. Usually I cut all the vegetables in the evening, or ask my friends who suddenly dropped in for a cup of coffee to help.

    Ingredients:

    • 1 kg. cabbage
    • 1 kg. carrots
    • 1 kg. Luke
    • 1 kg. sweet pepper
    • 1 kg. tomato
    • 1 kg. cucumbers
    • 5 tsp salt
    • 5 tbsp Sahara
    • 250 ml. rast. oils
    • 250 ml. 9% vinegar

    Output: 6 liters

    How to close a salad for the winter from vegetables "Beware, vodka!":

    Shred cabbage with a knife or using a special grater.

    Cut the cucumbers into thin half rings, or rings, depending on the size of the cucumbers. I came across rather large cucumbers, so I cut them into 4 parts, and then I cut them into thin slices.

    We clean the carrots and rub on a coarse grater.

    The first time I made this salad on an industrial scale - my mother-in-law had an anniversary, a crowd of guests was invited home (it is now fashionable to have parties in cafes and restaurants), everyone was handed out pieces of paper with poems and verses of songs (you have to memorize and perform!) And multi-meter lists of salads, snacks and hot dishes (must be prepared!).
    I was lucky - I had to cook MPF (meat in French) with grease and cheese (everything is right!) - at that time it was one of my signature dishes - fatty, a lot, cheap, everyone eats. The second on the list was "some salad with meat." Internet at that time were not so widely available from anywhere, so I leafed through my notes and clippings from magazines and decided to cook this salad - the result promised to be excellent and met the requirements of the previous dish - it is greedy, a lot, cheap, everyone eats.
    The first time I made a whole basin (I even bought a suitable container for the occasion) and then at the holiday all the female half of the guests immediately demanded a recipe, and the male part briskly emptied the container.
    I didn't cook in such volumes anymore, everything cost less, but on the other hand I rightfully appreciated the indispensable presence of this salad at home adult holidays.
    One indispensable condition is to make this salad from evening to morning, and the longer it costs, the tastier it becomes.

    We take all the ingredients by eye, you want more cabbage, you want meat. And you can use any meat - tasty this way and that. My favorite is this chicken salad.
    Well, at least roughly, the proportions are as follows:

    • 300-400 grams of white cabbage
    • 2 medium carrots
    • 2 large onions
    • chicken breast fillet
    • 4 eggs
    • 3 cloves of garlic
    • red hot pepper
    • soy sauce
    • vegetable oil

    1. Cut the onion into half rings and fry until a beautiful tanned color and smell in vegetable oil. We transfer to a spacious container.

    2. Thinly chop the cabbage, grate the carrots. It is very convenient to use a mandolin grater for this step. We put everything in a container for the onion.

    3. Cut the meat into small pieces and fry in vegetable oil until cooked. If desired, you can add black ground pepper.
    At this time, grind garlic with hot pepper and a pinch of coarse salt in a mortar.
    When the meat is ready, put the fragrant mixture in a frying pan, mix and heat to let the aroma bloom, and then put everything in a container for vegetables, and the remaining oil from frying there.

    4. Lightly beat the eggs with a fork and bake the egg pancakes, which are then cut into thin strips.

    5. Combine everything, mix well and pour in soy sauce. It should taste noticeably salty. After the allotted time, the taste will even out and everything will become as it should!
    For this volume of ingredients, I poured almost 6 tablespoons of soy sauce.

    6. And now an important stage - we put a plate on the salad, put a load on the plate (a bottle of water or a pack of cereals) and send the structure to a cool place for at least 12 hours.
    While the salad is under a load of vegetables, juice is released, mixed with oil and soy sauce, and all this becomes a stunningly tasty and aromatic dressing.

    It remains only to finally mix the salad and put it in a salad bowl or on portioned plates. And have a snack! Have a snack!

    Enjoy!
    And happy holidays!