Capital Salad

Salads | Soviet cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

We recommend using chicken thighs for this salad, but you can also use lean breast meat.

Ingredients

Chicken Drumstick - 28.2 oz
Potato - 14.1 oz
Carrot - 7.1 oz
Pickled Cauliflower - 10.6 oz
Chicken Egg - 4 pieces
Green Peas - 7.1 oz
Scallions - 0.7 oz
Mayonnaise - 7.1 oz
Allspice berries - 5 pieces
Bay leaf - 1 piece
Onion - 1 head
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Place the chicken in boiling water, add salt, bay leaf, a few whole peppercorns, and an onion. Boil for about an hour, until the meat is cooked through. The resulting broth can be strained and used for other dishes.

Step 2

Peel the potatoes and cut them into small cubes, about 7 mm on each side.

Step 3

Cut the carrot into cubes of the same size.

Step 4

Boil the potatoes and carrots in boiling salted water until tender. Cook them separately. The cooking time is 5–7 minutes. Allow the cooked vegetables to cool.

Step 5

Boil the eggs hard. To do this, bring water to a boil and gently lower the eggs into it using a spoon. Cook for 11 minutes, then pour cold water over them to stop the cooking process. The yolks of eggs boiled this way will remain a bright yellow color.