Composition / ingredients
Step-by-step cooking
Step 1:
Products needed for salad. We disassemble the Peking cabbage into leaves, wash them and dill. Peel the onion, mine. Canned mushrooms and corn are discarded in a colander to remove excess liquid. Pre-hard-boiled and peeled eggs are cooled. In the photo in a glass - 3 tbsp. l. pickle from canned champignons.
Step 2:
Cut the onion into quarter-rings (if it is bitter, pour boiling water over it, let it stand for a while, then squeeze out the water - the bitterness will go away with it). If the mushrooms are whole or cut too large, chop them as shown in the photo. Cut the eggs coarsely, like onions.
Step 3:
Cut the cabbage in the same way as the onion.
Step 4:
Chop the dill. Do not forget to set aside 3 tablespoons of corn to decorate the salad.
Step 5:
We make the dressing: mix the mushroom pickle (it will enhance the mushroom taste in the finished salad), sour cream, mustard, ground black pepper and a little salt (do not put it all at once, do not forget that the mushrooms were in the marinade or brine).
Step 6:
Mix everything in a bowl prepared salad ingredients. Add the dressing, taste it, if necessary, add more.
Step 7:
We spread the ready-made salad on the dish with a slide. Decorate with corn, dill, cucumber. Or at your discretion.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Chinese cabbage - 16 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Canned sweet corn - 79 kcal/100g
- Chicken egg - 80 kcal/100g
- Mustard ready - 418 kcal/100g
- Canned champignons - 12 kcal/100g
