Surprise your guests: 10 Soviet salads that have been unfairly forgotten and now seem exotic

Peel the potatoes, cut them and the cucumbers into thin slices, the meat into small pieces. Stir, season with mayonnaise, mustard, vinegar and pepper to taste, add finely chopped green onions. Place in a salad bowl in a pile, garnish with beetroot slices.

Boil the beans and let cool, boil the carrots and cut them into cubes – as for Olivier. Carefully cut the peeled celery into strips. Cut the lettuce leaves. Prepare the sauce: mix the mustard, sugar and vinegar, grind the mixture, gradually pouring in the oil. Mix the sauce and all the ingredients, place them in a bowl and garnish with apple slices if desired.

Boil and cool fish cut into small pieces, boiled potatoes, cucumbers and tomatoes into slices. Put everything in a bowl, add the lettuce leaves. Before serving, salt the salad, season with mayonnaise and vinegar, mix, arrange in a pile and garnish with slices of tomatoes and cucumbers.

Boil the cod, cool, cut into small pieces, cucumbers and potatoes into slices. Prepare the sauce – mix grated horseradish (can be replaced with ready-made canned horseradish), vinegar and mayonnaise. Place fish, potatoes and cucumbers in a salad bowl, season with sauce, stir, garnish the salad with green onion leaves and cucumber slices.

Cut the potatoes into slices, place them in a bowl, salt and pepper, season with a mixture of vinegar and vegetable oil. Arrange in a pile in a salad bowl, sprinkle with finely chopped green onions and serve with meat, poultry or fish. This dish is best prepared from hot, freshly boiled potatoes.

Did you know that beetroot soup is not just a cold soup?

Boil or cook the beets, cool, cut into strips. Place in a bowl, salt and pepper, add oil and vinegar, stir, put in a salad bowl, sprinkle finely chopped parsley on top. You can also prepare this salad with potatoes: use the same quantity of potatoes as beets.

This cabbage appetizer is not only delicious, but also beautiful!

Cut the head of cabbage into quarters, remove the stem and chop the remaining leaves as finely as possible. Put them in a saucepan, pour boiling water over them and let them sit covered for half an hour. Place the cabbage in a colander, rinse with cold water, squeeze, put in a salad bowl, pour in vinegar, add sugar, stir. Leave to rest for 20 to 30 minutes and serve with poultry, meat and fish.

Peel the apple, pear, carrots and potatoes. Cut them into cubes, the cucumbers into slices. Place in a bowl, add the peas and finely chopped celery. Before serving, salt, season with mayonnaise, add sugar and lemon juice to taste, mix and garnish with orange and tangerine slices and lettuce leaves.

Cut the liver into pieces, roll in flour, fry for 10 minutes over high heat in vegetable oil, salt and pepper to taste, let cool, cut into strips. (Another way to cook the liver is to simply boil it.) Cut the onion into half rings, grate the carrots on a coarse grater and fry the vegetables in vegetable oil. Cut the cucumber into strips, mix all the ingredients, add mayonnaise.

Read also: Just one ingredient will make New Year’s Olivier much tastier and healthier – try replacing it and you’ll see!

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