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Onion basket with beef salad

Onion basket with beef salad


The meat is boiled in salted water. When it is almost cooked, add the washed and cleaned vegetables.

After boiling, remove from the soup and leave to cool, then cut into cubes. So are pickles.

Mix everything, match the taste of salt and pepper.

Prepare mayonnaise from a hard-boiled egg, a tablespoon of mustard, juice of 1/2 lemon and oil. Mix together with vegetables and meat and mix.


The slice of bread is cut into a round shape, then from time to time a few sticks are inserted. We pass the onion threads, between sticks, alternating with each order in which we start to put them. We continue until we reach the desired height of the basket.

With breadcrumbs I think it would work better, they are thicker and more stable. And the onion threads should be as long as possible, with as few hidden heads as possible. :)

Idea taken from Lena.

Marinated onion salad recipe and chicken meatballs

Baked chicken breast meatballs (see recipe here)

1/2 kg of onion
100 grams of vinegar
1.5 liters of water
a teaspoon of salt

150 grams of mayonnaise
75 grams of sour cream
75 grams of yogurt
salt, pepper to taste

See how Mimoza salad is made!
Click on the picture and then subscribe to the Youtube channel!

Beef salad

Beef salad - a non-greasy, Romanian delicacy, with a French name and Russian origins.
Whoever called it that, history does not record.
But I can't believe that any Cucoana Chirita was & ldquonanasa & rdquo & rdquo this salad after she found out that & ldquoasa calls her more French & rdquo beef.
Well, yes, the original version was with beef broth and in many Romanian houses it is prepared the same, even today. There are variants with celery, variants without celery, with peas or without peas, with green beans or not, with chicken, turkey or rabbit and the enumeration can continue indefinitely.
No matter how prepared it is, you can't imagine the Christmas meal without it just as you can't imagine Easter without red eggs.
That's why we gladly offer you a version of one of the most beloved Romanian recipes: Beef salad:

Boil the meat over medium heat, covered with a lid. Foam when it boils, add a little salt and let it continue to boil, over low heat, without boiling. Boiled meat is cut into cubes.

Peel and wash the vegetables and greens and bring to a boil.

After boiling, cut the potatoes, carrots, parsley and celery into cubes.

Put all the ingredients in a bowl, add the cucumbers and donuts cut and well drained of juice and, optionally, peas. Add salt, a pinch of mayonnaise and a tablespoon of mustard and mix well. The mixture is placed on a plate and the surfaces are leveled.

The rest of the mayonnaise is spread with a spatula in an even layer on all outer surfaces.

Garnish with olives, chopped or chopped egg whites, slices of donut, according to everyone's imagination.

Simple and concise beef salad recipe

Simple and concise recipe for beef salad, the classic version, with beef broth and vegetables from soup.

I published on my blog a detailed recipe for beef salad, along with its history and origin. Below you will find the short, simplified recipe. It can be useful if you are in a hurry, if you have made beef salad before and have an idea of ​​how it is prepared or if you want to print it. If you have any questions, the detailed presentation of the recipe is available here & # 8211 click on the link.

Russian salad with marinated fish, known as Suba (Shuba) salad is one of the best known and easiest to prepare networks among Russian salads.

Given the fact that many Romanians put something with fish on the table between the years (to pass in the new year among difficulties and problems like fish in water,) this salad can be one of the best ideas.

If you got bored of the classic beef salad or Russian style salad, here I bring you a new suggestion, so that you have a salad presented festively on the New Year's table.

The salad is also known as the herring under the suba, & # 8220suba & # 8221 being a thick coat with many layers. As in the recipe below.

Layers of cooked and chopped or grated vegetables, arranged in layers, with a special taste given by fish.

It is used for marinated fish, but I was not too happy with what I found for sale these days (it seems that the stores were emptied for Christmas) and I bought a smoked fish.

That's also because I'm a fan of smoked fish, but I repeat: for the classic suba salad we need marinated fish!

The salad can be arranged in several ways. I looked on the internet and saw that some put the first layer of onions, over which the fish and the rest of the vegetables are arranged, others start with potatoes, onions, fish, the rest of the vegetables.

In conclusion, arrange the salad as you think will suit you best.

I chose the second option because it seemed to me that I could remove a whole slice from the salad, because if I had put the first layer of onion followed by fish, these layers do not have much stability and can not support the vegetables that cover them.

The shape of the salad can be the one presented by me, made with a cake shape with detachable walls, but we can make it oval and decorate it like a fish (this is the most common) or we can put it directly in a bowl with transparent walls so as to observe the overlap of layers and colors.

The salad is beautiful and tasty. And it has the great quality of being extremely easy to prepare. Boil the vegetables separately in salted water and wait for them to cool. Boil the eggs so that they have a strong consistency, then chop / grate them and overlap everything in layers.

Mayonnaise is essential in this salad. I would say we meet her in all Russian salads. This summer I visited Chisinau and saw an entire wall in a supermarket with mayonnaise shelves.

Known especially in the Moldovan part, this salad later became known and appreciated in the rest of the country.

My friend from Brasov prepared it in a special year for New Year's Eve, but I also ate it when I went to an event in Craiova.

Other salads in layers prepared by me are mimosa: in the gourmet version with fish (salad mimosa the glass) or mimosa with ham and cheese (I discovered it in a project related to Serbian cuisine).

Suba Salad (SHUBA) has simple ingredients, accessible to all, so I invite you to see how it is prepared and what you need:


200 g marinated fish (smoked in my case)

3-4 small-medium size potatoes

3-4 medium-sized carrots

5 hard boiled eggs

chopped green parsley for ornament

Boil the vegetables separately in salted water, then let them cool.

We will also boil eggs, so that they have a strong consistency.

Chop or grate the boiled vegetables, then finely chop the onion and fish into medium-sized cubes. Grate the egg whites and the yolks separately.

Put the ring on a plate and arrange a layer of potatoes. Season with a little salt and freshly ground pepper, then add a layer of mayonnaise.

Sprinkle with chopped onion, then fish, which will be covered with grated carrot.

Grease the carrot with a thin layer of mayonnaise, then sprinkle with grated egg whites, but be careful to keep a little for decoration.

The next layer is grated yolk (and here we keep a little for decoration) and cover with grated beets.

A little tip: the grated beets will then be squeezed well in the fist, so as to eliminate the liquid kept by it. Otherwise, there is a risk of having liquid on the edge, but also leaked between the layers below and we do not want to spoil the final appearance of this salad.

Place the last layer of mayonnaise on top of the beets, then decorate with freshly chopped green parsley, egg whites, yolks and a little grated beets.

Here is the salad after 6 hours of waiting in the fridge:

I hope you like the salad and to convince you how easy it is to make a video. I invite you to subscribe to the channel you tube to keep up to date with all the video news.