Each post-Soviet cuisine has its own recipe for this dish. According to Al, ours was created to meet the needs of those who do not eat carrots, onions and do not like "doktorskaya kolbasa".

The most important meat in this salad is meat prepared using the “slow cooking” method.

  • 300 grams of beef tenderloin or sirloin are cooked over very low heat until the meat is boiled soft (2-3 hours).
  • 4 potatoes and 12 quail eggs are boiled in parallel. Everything is cut into cubes, 5-6 salted or pickled cucumbers, 300 grams of green peas from a jar are added.
  • After that, a bunch of cilantro, a very conservative dose of mayonnaise and black pepper from a mill are added.

Meat can be replaced with chicken, this simpler version is preferred by our Cadiere neighbors.

Al recommends a New Zealand Sauvignon from Marlborough, and St – Chablis as an accompaniment to this salad.