Not a single important holiday in our country can do without salads, one of those is Winter. The classic winter salad recipe is the well-known Olivier, also in the common people his name is Myasnaya or Moscow. Why then call him "Winter"? And it's simple, the fact is that it is mainly prepared in the winter from products that are available in the cold season, and in some countries this dish is generally forbidden to cook in the summer.

The classic recipe for winter salad (aka winter salad with sausage)

This is the most common cooking recipe. Its highlight lies in the fact that it is cooked with boiled sausage, and not boiled meat. Agree, this greatly simplifies the cooking process and significantly saves time. Especially when you consider the fact that the recipe for a classic winter salad with sausage is quite laborious.

Ingredients:

  • 6 potatoes (medium);
  • 4 carrots;
  • 2 onions;
  • 6 eggs;
  • 500 gr. boiled sausages (can be a doctor’s without fat);
  • 4-5 pickled cucumbers (sour);
  • 1 can of canned green peas (420 gr.);
  • 1 pack of mayonnaise (200-280 gr.).

Step-by-step method of preparation:

  1. First, prepare the products that need heat treatment. Boil potatoes and carrots in unpeeled form before slicing in different waters. Put the prepared vegetables on a plate, allow to cool.
  2. Hard-boiled eggs, then immerse in cold water to cool.
  3. Now we take up the cutting. Peel potatoes and carrots, cut into medium cubes, pour into a bowl.
  4. We clean the cold eggs, cut them into cubes, pour them into the vegetables.
  5. We cut the cucumbers a little smaller than the rest of the products, pour them into a colander. It is necessary to let the brine drain so that the salad does not turn out too wet.When it is drained, send to a common bowl to the workpiece.
  6. We peel off the husks, rinse with water, finely chop the onions.
  7. At the end, cut into cubes and pour the sausage into a bowl.
  8. Open a jar of peas, drain the brine, pour into a salad. We mix everything well.
  9. We season Winter salad with mayonnaise, stir, cover, so as not to “wind up”, let stand for about an hour to insist.

Ready salad is placed in a beautiful plate, served to the table, decorated with greens.

With meat and fresh cucumbers

 

The main difference between a salad with meat and a classic with sausage is satiety. Boiled meat in itself is quite a hearty meal, and in combination with potatoes, cucumbers and other products it becomes even more satisfying. Fresh cucumbers make the dish light, fresh to the taste.

Ingredients:

  • 400 gr. meat;
  • 2 fresh cucumbers;
  • 5 potatoes;
  • 3-4 eggs;
  • 1 onion head;
  • 1 can of green peas;
  • 140 gr mayonnaise;
  • salt, black pepper to taste;
  • greens for decoration.

Cooking method:

  1. First, prepare the meat. For the salad, the flesh of beef / veal, lamb or lean pork will fit. Thoroughly wash the meat, boil until tender. Cooking time depends on the selected meat.
  2. Eggs, my potatoes, cook traditionally in different waters.
  3. Ready, chilled meat, cut into medium cubes.
  4. We clean the eggs, remove the skin from the potatoes, cut into about the same cubes as the meat, and optionally a little larger.
  5. My cucumber, if it is not bitter, cut into cubes together with the peel.
  6. Dice chopped peeled onion.
  7. Pour all prepared foods into the dishes, in which it will be convenient to mix. Salt, pepper to taste, season with mayonnaise.
  8. Ready salad sent to the refrigerator for half an hour, brew.

Delicious winter salad with fish

 

Another winter salad option, but now without meat at all, with fish. This is a real delicacy, it is prepared from perch, sturgeon or stellate sturgeon. If you can’t afford such a luxurious fish, you can replace it with any seedless fish and strong fish aroma.

Ingredients:

  • 500 gr. raw fish fillet;
  • 4 potatoes;
  • 1 tomato (large);
  • 2 fresh cucumbers;
  • 1 carrot
  • 1 can of peas (or red beans);
  • 90 gr. cauliflower;
  • 160 gr mayonnaise;
  • salt, ground pepper to taste.

Cooking method:

  1. We clean the carcass of fish, cook, cut into cubes.
  2. We cook carrots, potatoes, and cauliflower in a peel in different waters. Ready vegetables are minced, cleaned, chopped into medium cubes. We simply sort cabbage into small inflorescences.
  3. Open canned peas / beans, drain the brine, mix with previously chopped products.
  4. Salt, pepper, season with mayonnaise, stir well.

Delicious Winter King Cucumber Salad Recipes

A good winter snack is the winter salad "King of Cucumbers." There are several ways to cook it, but in each case, the cucumbers are very tasty and crispy. And spices, herbs and spices added to taste complement the appetizer with a pleasant aroma. In addition to serving, this workpiece can be used as the basis for pickle or vinaigrette.

No sterilization

This is the easiest and fairly quick way to procure, since you do not need to sterilize cans and lids.

Ingredients:

  • 5 kg of young cucumbers;
  • 1.5 kg of onions;
  • 3 tbsp. l salts;
  • 5 tbsp. l Sahara;
  • 3-5 peas of bitter and allspice;
  • 150 ml of vinegar (apple);
  • 1-2 sprigs of mint;
  • fresh dill in an arbitrary volume.

Cooking method:

  1. Cucumbers wash well, cut off the noses and butt, cut into circles.
  2. Peel the onion from the husk, cut into thin rings.
  3. In a deep bowl, mix vegetables, leave to stand for 40 minutes. This is necessary so that the cucumbers let the juice go.
  4. Pour salt with sugar into a separate bowl, add vinegar.
  5. My greens, finely chop.
  6. Pour the vegetable preparation into the pan, fill it with vinegar marinade, add the peppers. Mix everything, put on fire.
  7. Bring the salad to a boil periodically mixing, put the mint. Cook literally 2-3 minutes.
  8. We lay out the finished salad in pre-washed and dried cans, immediately roll up the lids. Before you put it in the cold for storage, leave the workpiece to cool in a room under a blanket.

Winter King Without Vinegar with Citric Acid

This salad is convenient because overripe cucumbers are quite suitable for its preparation.

Ingredients:

  • 3 kg of cucumbers;
  • 7 peas of black and allspice;
  • 90 gr. Sahara;
  • 25 gr salts;
  • 10 gr. citric acid;
  • 1 liter of water.

Cooking method:

  1. If you took overripe cucumbers, first peel them from the peel, remove the seeds, young cucumbers do not need to be peeled. Prepared vegetables are cut in half rings.
  2. In a small saucepan, mix water, salt, sugar, pepper, bring to a boil.
  3. Remove the brine from the fire, pour the cucumbers into it, cover it with a wooden ring or a flat plate, press down with oppression. Leave for 35 minutes ..
  4. While the workpiece is infused, the cans for seaming are thoroughly washed, we sterilize along with the covers.
  5. Ready pickled cucumbers lay out on the banks without brine.
  6. We put the brine on the fire, bring it to a boil again, fill them with cucumbers.
  7. Before you roll up the cans with lids, pour a pinch of citric acid into each.

Winter king with vinegar and onions

This recipe can be called classic, nothing superfluous is added to it, exclusively traditional herbs and spices.

Ingredients:

  • 10 kg of cucumbers;
  • 2 kg onions;
  • 4 bunches of dill;
  • 10 tbsp. l Sahara;
  • 4 tbsp. l salts;
  • 1 tsp. peppercorns and mustard seeds;
  • 200 ml of 9% vinegar.

Cooking method:

  1. Cucumbers with my cool water, cut into circles.
  2. We clean the onion, wash, shred the half rings.
  3. Mix the onions with cucumbers, salt, sugar. Let stand for 30 minutes. Cucumbers should put a lot of juice.
  4. Add finely chopped dill, vinegar and pepper with mustard to the container with vegetables. Mix.
  5. We put the pan with the workpiece on the stove, turn on the medium heat. Constantly stirring, bring to a boil. When the cucumbers begin to change in color - turn off the fire otherwise they will not turn out crispy.
  6. We lay out the finished hot salad in clean, dry cans, roll up the lids. Let cool under the covers, put away for storage.

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