- 50 grams Button mushrooms
- 2 Carrots
- 300 grams Peas (In pods, substitute 100 g frozen peas)
- 2 Pickled cucumbers
- 3 tablespoons White vinegar
- 2 tablespoons Sunflower oil
- freshly ground pepper
- 500 grams Bologna sausage
- 1 bunch Chives
Wipe the mushrooms with a damp paper towel. Cut in half or slice depending on the size. Peel and finely chop the carrots. Remove the peas from the pods. Blanch the mushrooms, carrots and peas in a covered pot of simmering water until tender, about 5 minutes. Drain, rinse with cold water and drain again. Reserve 2 tablespoons of the vegetable water for later use.
Cut the cucumbers into strips. In a bowl, whisk the vegetable water with the vinegar and oil, and season with salt and pepper to taste. Cut the bologna into thin strips. In a bowl, stir the mushrooms with the carrots, peas, cucumbers, bologna and dressing until thoroughly combined. Marinate for 1 hour.
Season the salad with salt, pepper and vinegar to taste. Rinse the chives and cut into thin rings. Sprinkle over the salad. Serve the salad with pretzels or hearty peasant bread if desired.