Russian Vegetable Salad with Beetroot and Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 200 grams fresh Straw mushroom (or small ceps)
- 3 Pickled cucumbers (gherkins)
- 500 grams cooked white Beans (canned)
- 1 onion
- 2 cooked Beets (peeled off)
- 50 grams toasted Pine nuts
- 150 grams Sour cream
- 2 Tbsps lemon juice
- salt
- white peppers (ground)
- 1 pinch sugar
- 2 Tbsps vegetable oil
Preparation steps
1.
Trim the mushrooms, cut in half or quarters, depending on size, and fry in hot oil quickly over high heat. Season with salt and pepper and let cool.
2.
Drain the cooked white beans and rinse. Cut the cornichons (gherkins) into slices. Peel the onion and chop finely. Cut the beetroot into cubes. Chop the pine nuts coarsely.
3.
In a bowl, mix the sour cream with lemon juice, sugar, mushrooms, cooked white beans, cornichons, onions, beetroot and pine nuts. Season with salt and pepper. Place the salad in refrigerator for at least one hour.
