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Layer 3: Add the diced boiled potatoes. Season with salt to taste and spread a thin layer of mayonnaise on top. Layer 4: Add a layer of chopped boiled eggs, followed by another thin layer of mayonnaise. Layer 5: Spread the diced pickled cucumbers evenly over the eggs. Layer 6: Add a layer of canned green peas. You can season this layer with a pinch of salt if desired. Layer 7: Finally, spread the diced carrots as the top layer of the salad. Finish with a final layer of mayonnaise for an even, smooth look. Chill the Salad: Once all the layers are assembled, gently press the salad down to make it compact. Refrigerate the salad for at least 1 hour to allow the flavors to meld together. This chilling time also helps the salad hold its shape when the mold is removed. Serve: Before serving, carefully remove the ring mold. Garnish the top with fresh herbs, such as dill or parsley, for an extra festive touch. Read more on next page
Boil the Ingredients:
Begin by boiling the beef until it becomes tender. This may take about 1-1.5 hours. Once cooked, let it cool and shred it into small pieces.
While the beef is cooking, boil the potatoes, carrots, and eggs. Once they are cooked and cooled, dice the potatoes and carrots, and chop the eggs.
Prepare the Onion:
Finely chop the onion. If you prefer a milder taste, soak the onions in cold water for about 10 minutes to remove the sharpness, then drain and pat them dry.
Assemble the Salad:
To create a neat and visually appealing presentation, use a ring mold with an 18 cm diameter. You can place this directly on your serving dish.
Layer 1: Start with the shredded boiled beef. Press it gently into the mold, making an even layer. Lightly season with salt.
Layer 2: Spread the finely chopped onions over the beef layer.
