The Peruvian Russian salad is an accompaniment for many dishes. As his name says, the story of this salad comes from Russia, where preparation is different. Over the years, ingredients such as deer meat were replaced by potatoes and peas. Peruvian Russian salad is consumed throughout the year as accompaniment of dishes such as baked chicken. It is customary to accompany the Christmas turkey with this delicious and nutritious salad. Some of its main ingredients are the betarraga, the carrot, the potato, the pea, the egg, the vanita and the parsley finely cut. It looks very good with baked meats, such as a pitch chicken or grilled pork chops. In recipes we show you how to make a Peruvian Russian salad of ten easily and quickly. Keep reading!
| 🚻 5 Diners | 🕘 45m | 🍵 Distribution Very Low | 🤯 |
| Ingredients to make Peruvian Russian salad: |
| 2 beterragas or beets media 2 medium carrots 120 grams of peeled arverja 1 lemon 2 medium potatoes of preference white 200 grams of vanitas or beans 4 tablespoons of mayonnaise mayonna |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make Peruvian Russian salad:
1. Wash the betarragas with plenty of water, cut the stem and root.
2. Remove the skin with the help of a peel and short in medium cubes. In a median pot put water and kitchen the beterragas.
3. With the help of a peel, remove the skin from carrots and cut them in medium squares. Cook the carrot in a pot with boiling water. Stock and reserve.
4. Wash the vanitas and remove both ends with the help of a knife.
5. Cut the vanita into medium slices and cook them in boiling water. When cooked, remove them and place them in ice water.
6. Kitchen the potatoes in water with a pinch of salt, attempts and cut them in medium squares.
7. Kitchen the peas in boiling water until they are soft.
8. In a medium bowl add cooked and splash vegetables.
9. incorporates mayonnaise and lemon juice. Move with a spoon.
10. serve your Peruvian Russian salad with finely cut parsley.
