Bowl of Abzhorka Salad
(click to enlarge)

Abzhorka Salad
Russia
  -   Abzhorka
Makes:
Effort:
Sched:
DoAhead:  
6 cups  
***
1 hr  
Yes

This is an outstanding appetizer salad, sure to please all (except the vegetarians). It's best to boil the Beef a day or two ahead of making and serving the salad. The finished salad can be refrigerated overnight.




1
14
1
5
4-1/2
-------
1-1/2
2
2
1/2
1/3
-------
#
oz
t
oz
oz
---
c
T
T
t
t
---
Beef, boiled (1)
Onions
Oil
Carrots
Dill Pickles
-- Dressing
Mayonnaise
Vinegar, white wine  
Olive Oil ExtV
Salt
Pepper
----------

Do Ahead   -   (2 to 6 hrs)
  1. Boil BEEF. You can make some useful stock as well using our Russian Boiled Beef & Stock recipe, but that takes longer. Cool and refrigerate Beef for easy slicing.
Make   -   (35 min + cooling)
  1. curt ONIONS into quarters lengthwise, then fairly thin crosswise. Fry in a skillet with 1 t Oil over moderate heat until just softened. Cool.
  2. Cut CARROTS into juliennes about 1-1/4 inch long. Place in a pan with salted water to cover and cook until just tender. Cool and mix with Onions.
  3. Cut PICKLES similarly to the Carrots. Mix with the Onions.
  4. Cut or tear Beef into narrow strips a little wider than the Carrots. Mix with the Onions.
  5. Mix together all Dressing items and whisk until evenly blended.
  6. Mix together All Items. Refrigerate until evenly cold.
  7. Serve cold.
NOTES:
  1. Beef:   Use a relatively tender cut, such as Chuck or Loin.
  2. Comments:   The pattern recipe had the onions cut into rings, then the rings into long strings. I prefer shorter strings more closely matching the other ingredients.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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