Ancient lean salad of mushrooms and pickles

Undeservedly forgotten salad recipe for winter fasting! The recipe is very simple, all the ingredients for it will almost certainly be found in any house in winter. And yet, for some reason, I had never tasted it in my life before I accidentally saw it in a brochure with lenten dishes, it seems, a church one. It was more than ten years ago. I don't know, maybe this recipe has already spread, but for me it was a pleasant discovery from the field of pre-revolutionary Russian lean cuisine.

Magnago

Recipe author

The old lean salad of mushrooms and pickles

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Composition / ingredients

servings:

Sauerkraut

100

Pickles (can be pickled)

Potatoes (110 boiled, but I weighed the potatoes before cooking, so in the recipe the weight is raw)

150

Pickled mushrooms

100

Vegetable oil

Onion (to taste, it seems to me that purple is better)

0.5

Table salt (I try to take coarse stone - just because the recipe is old)

to taste

Ground black pepper (this component is hardly historical, but the dish is very enlivening)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 29 % 4 g

Carbohydrates 57 % 8 g

67 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
I'm sorry, I already had boiled potatoes (in uniform), since yesterday. In this case, the cooking time of the salad will generally be about five minutes, for which I especially love it.
Step 2:
Peel onions and potatoes. Cucumbers and potatoes should be cut into larger pieces, onions - as anyone likes, I made rings purely in order to look better in the photo.
Step 3:
Mix all the ingredients - done!

The cooking time depends on the cooking time of the potatoes, which, you know, is individual. It is not necessary to cool down after cooking, with hot potatoes it just turns out a more intense taste. If the potatoes are already ready, then it takes about five minutes to cook this salad.