Home Roses Birch grove salad. "Birch Grove", salad: recipes, methods of decoration. Short version of cooking

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Birch grove salad. "Birch Grove", salad: recipes, methods of decoration. Short version of cooking

Caloric content: Not specified
Cooking time: Not specified

Beautiful and outwardly creative salads will certainly attract the attention of guests in the first place. In general, I consider this beautiful and tasty Birch Grove salad a symbol of Russia, a recipe with a photo of which we are offering you today. It is this salad that can be safely placed in the center of a large banquet table, and not be afraid that it will get lost. And if you make it on a large platter, for example, build three or four "birches", the guests will be delighted with your talent. There are several recipes for this salad - both options are quite tasty - with prunes and with cheese. We suggest dwelling on the second option. Also, the main ingredients - always a good combination of chicken and mushroom meat, give an obviously excellent result. I also want to draw your attention to this.

- boiled chicken breast - 260 gr.,
- hard cheese - 90 gr.,
- canned corn - 30 gr.,
- pickled cucumber - 70 gr.,
- vegetable oil - 30 ml.,
- champignons - 130 gr.,
- mayonnaise - 5 tablespoons,
- onions - 60 gr.,
- eggs - 3 pcs.,
- greens, olives - for decoration,
- salt, pepper - to taste.

Step by step recipe with photo:

So, if everything is ready, let's get started - peel and dice a clean medium-sized onion. In parallel, we warm up the pan, pour in the oil.

We wash out the specified amount of mushrooms, carefully removing the remnants of soil from the caps and legs. We cut the mushrooms at random, load them into the pan along with the onion slices. We pass for five minutes. If you have a few small mushrooms, save them for decoration by cutting in half and heat-treating.

Cook the chicken fillet the day before, to give the meat a bright taste, you need to cook the breast with spices, after cooking, leave the breast in the broth until it cools completely. Thanks to this manipulation, the meat will be aromatic and soft. Cut the meat into small pieces, put it in the first layer on a plate.

Next, rub a block of cheese into medium shavings. Salt and pepper the layers of salad to taste, also sandwich with a small amount of mayonnaise.

Put cooled sautéed mushrooms and onions on the cheese, on top we distribute the sauerkraut chopped into cubes.

Put the corn on the penultimate layer.

Boil the eggs, peel, grind - the yolk is a fine grater, the protein is a coarse grater. Lay out the protein in a circle, covering the layers of lettuce. Distribute the yolk inside. Draw a birch trunk with mayonnaise, decorate with stripes made of olives, depicting a tree. We make the branches from greenery, put the mushrooms at the bottom, also add some thin feathers of green onions, depicting grass. Then you can fantasize and bring your ideas to life. We insist on "Birch Grove" for several hours.

Bon Appetit!

Calorie content: Not specified
Cooking time: Not indicated

I bring to your attention the Birch Grove salad, a step-by-step recipe with a photo. A snack from the most common products can be turned into an elegant dish that decorates the festive table. When preparing a salad, you do not need to add eggs to it; those that are used to decorate the dish are quite enough.
It will take 45 minutes to cook, from the indicated ingredients you will get 5 servings.

Ingredients:

For the salad:
- crab sticks - 400 g;
- canned corn - 200 g;
- boiled rice - 170 g;
- onions - 120 g;
- mayonnaise - 60 g;
- sour cream - 40 g;
- lemon - 1 \ 2 pcs.;
- dill - 15 g;
- salt, black pepper, oil for frying.

For decoration:
- fatty, thick mayonnaise - 100 g;
- chicken egg - 4 pcs.;
- turmeric - 3 g;
- black olives - 3-4 pcs.;
- green basil, dill.

Recipe with photo step by step:

Making a salad - mix cold boiled rice and canned corn in a salad bowl.

Saute finely chopped onion until transparent in refined vegetable oil for frying. Add finely chopped crab sticks and fried onions to a bowl.

Mix sour cream, mayonnaise and juice of half a lemon, add salt and freshly ground black pepper to taste, season the salad.

Finely chop the dill, add to a bowl, mix and you can start decorating.

Cook hard-boiled eggs, cool. Rub the egg whites on a cheese grater.

Three egg yolks are also finely mixed with a teaspoon of ground turmeric. If the yolks are bright yellow, then there is no need to add turmeric, it is only needed to enhance the color.

We put a metal ring on a serving plate, lay out the salad, compact, level.

Mix the egg white with a small amount of mayonnaise, coat the edges with this mixture.

Spread mayonnaise on top, add egg yolk, then draw trees.
You can trim the bag of mayonnaise at an angle, or place the mayonnaise in a piping bag with a curly nozzle.

Finely chop the olives, spread the strips on the trunks. We form the crown of a birch grove from basil leaves, we make grass from dill branches

and our salad "Birch Grove" in a festive decoration is ready! It will look original on the festive table

Calorie content: Not specified
Cooking time: 60 minutes

Original beautiful salad "Birch Grove". A step-by-step recipe with a photo will help you prepare such a recipe, but it should be noted that you can put any delicious salad as a basis, because the most important thing in this case is the festive decoration. This recipe is traditional, but without potatoes, for birch leaves you need regular parsley and a few pitted olives for birch bark.
The number of birches in your grove will depend on the size of the plate and the number of servings.
It will take 60 minutes to cook, from the indicated ingredients you will get 4 servings.

Ingredients:

- boiled chicken - 400 g;
- egg - 5 pcs.;
- green peas - 200 g;
- boiled carrots - 120 g;
- pickled cucumber - 70 g;
- celery - 100 g;
- onions - 70 g;
- mayonnaise - 100 g;
- pitted olives - 5 pcs.;
- parsley - 30 g;
- lemon, salt.

How to cook from a photo step by step

We make the basis of our dish - a classic salad based on Olivier, but without potatoes. Replace the potatoes with blanched celery root, it will be tasty and less high in calories.
So, put the finely chopped onion in a bowl, add green peas, celery and diced pickled cucumber.
It is easy to blanch celery - clean the root, cut into strips and put in salted boiling water for 2-3 minutes.

Next, put boiled diced carrots in a bowl.

Finely chop the skinless chicken, add to the rest of the ingredients.

Season the salad with mayonnaise and lemon juice, salt to taste and our base is ready.

We spread the salad on a plate, form an even circle. Divide hard-boiled eggs into whites and yolks. Three squirrels on a fine grater, sprinkle on the sides.

Pour grated egg yolks into the center of the circle, distribute in an even layer.

We take a bag of mayonnaise, cut off the nose at an angle, draw a birch trunk and twigs on the yolk. Depending on the size of the plate, we make the right number of trees to make it look beautiful.

Cut the olives into small strips, decorate the birch trunk.

We take parsley sprigs, cut off the leaves so that about a centimeter of the stem remains at the tips. We stick the leaves into the upper part of the "Birch Grove" salad, form the crown.

We make "grass" from the scraps of the stalks of the parsley, put the finished dish in the refrigerator for 1-2 hours for impregnation.

You can diversify the daily menu by preparing the "Birch Grove" salad, the recipe for which is affordable and simple. Its design is so original that it is perfect for a festive table.

Classic recipe

"Birch Grove" - delicious and popular salad. To prepare it, you will need the following products:

Fresh champignons - 100 gr.
One onion.
Chicken - 200 gr.
Eggs - 2 pcs.
The cucumber is small.
Prunes - 50 gr.
Mayonnaise is light.
A bunch of greenery for decoration.

Step by step cooking:

Boil the chicken and cool.
Pour the prunes with boiling water and set aside for a while.
Boil eggs, leave in cold water. Cut the protein into small pieces. Rub the yolks separately on a fine grater.
Cut the onion and mushrooms into small cubes and fry until golden brown.
Cut the cucumbers and the cooled chicken into strips.
We take a salad dish and lay it out in layers, on each we make a mayonnaise mesh:

to the bottom of the prunes;
mushrooms fried with onions;
finely chopped chicken;
eggs;
cucumber straws.

We decorate the salad: sprinkle with grated yolk, draw birch trunks with mayonnaise, and make a crown from greens. It turns out a beautiful, green birch grove. The salad tastes very delicate.

With kiwi

To surprise your guests, prepare the Birch Grove salad. A recipe with a photo and step-by-step cooking will make the process easier and faster. Kiwi will add a spicy and interesting taste to the salad. To prepare it you will need:

Potatoes - 2 pcs.
Chicken - 200 gr.
Kiwi.
Pickled cucumbers.
Carrot.
Eggs - 3 pcs.
Mayonnaise is light.
Spices to taste.

How to cook:

Boil potatoes, carrots and eggs until tender and cool.
Boil the chicken with the addition of salt, cut into small pieces.
Cut the kiwi and cucumbers into strips.
Place the layers on a wide platter. We grease each one with mayonnaise.

potato;
mushrooms;
kiwi slices;
chicken pieces;
cucumbers;
egg yolks.

For decoration on the sides, sprinkle with grated protein on a coarse grater. We make grass and foliage of trees from greenery. We draw birch trunks with mayonnaise. This salad will decorate any holiday, and guests will definitely like its taste.

Cheese salad

The decoration of the dish on the festive table plays an important role. "Birch Grove" looks very nice. A salad with a photo showing how to make the decoration is easy to prepare correctly. Required products:

Pickled mushrooms.
Boiled chicken.
Eggs - 3 pcs.
A bunch of greenery.
Mayonnaise is light.
Hard cheese.
Black olives - for decoration.

How to cook:

Boil the eggs, cool, separate the whites from the yolks.
Cut the chicken into slices.
Cut the cheese into strips or three on a Korean grater.
Lay out the layers first. On each we make a net of mayonnaise.

hen;
protein;
pickled mushrooms;
yolk.

Decoration: we make birch trunks with mayonnaise. Cut strips from olives. Finely chopped green onions are used to form foliage. Below we make grass and decorate with several mushrooms.

Homemade mayonnaise

It often happens that there is nothing to fill the salad with. In this case, you can cook delicious.What is needed for this:

Low-fat sour cream - 4 tbsp. l.
Oil - 1 tbsp. l.
Freshly squeezed lemon juice - 10 ml.
Regular mustard - 7 gr.
Salt and spices.

Put the prepared products in a bowl and beat very carefully with a mixer. This mayonnaise turns out to be healthy and tasty and is suitable for the "Birch Grove" recipe. The salad will soak well and be tender.

Variants "Birch Grove"

There are several ways to decorate a ready-made dish. "Birch Grove" is a salad that is easy to decorate and looks very elegant.

Any dish can be decorated in the form of birch trees, grass or a meadow. Connect your imagination, and then any holiday will be elegant and beautiful. And the taste of your favorite salad will surprise and delight guests.

Detailed description: birch grove salad recipe with photos of available ingredients and detailed information on preparation taken from several sources.

The classic Soviet salad Tashkent is still relevant! Cook with chicken, beef, radish - delicious!

Recipe 1: Tashkent salad (step by step photos)

"Tashkent" is a salad from the collection of the Soviet past. But still amazing in the combination of specialties and flavors. I don’t know which sources to believe about its origin, but I remember for sure: my mother, in the distant Sovdepov’s deficit, had everything and the whole notebook, in which she carefully wrote down all the recipes tested by time and by millions of Soviet housewives. "Tashkent" also fell under the record, and any festivity and celebration together with "Herring under a fur coat" adorned an unpretentious home feast.

Beef 500 grams
Radish 2 pcs
Chicken egg 4 pcs
Shallots 5 pcs
Leek 1/3 stalk
Carrots 1 pc
Bulgarian pepper ½ piece
Pepper mixture 2 tablespoons
Peppercorns 1 tbsp
Salt to taste
Sour cream 200 grams
Vegetable oil for frying
Greens for serving

Pour the beef fillet with cold clean water, add half a bell pepper, one shallots, carrots, a small piece of leek and peppercorns - cook the meat until tender, cool.

Cut the boiled beef with your hands into thin threads.

Cut the margelan or green radish into strips.

Cut the shallots (the remaining four heads) into thin feathers, fry in vegetable oil.

Boil the eggs, finely chop the protein, rub the yolk into crumbs - leave for decoration.

Grind the mixture of peppers in a mortar.

Mix the beef, margelan radish, protein, fried onions - salt the salad and season with sour cream.

Put the Tashkent salad in a salad bowl, sprinkle with yolk crumbs on top, garnish with herbs and keep in the refrigerator until serving.

There is no video topic for this article.

Recipe 2: classic Tashkent salad (with photo)

Salad "Tashkent" is an interesting proposal from Uzbek cuisine. If you dream of surprising your family with a savory snack, then this version of the dish is an ideal solution, as they say - quickly, easily and absolutely uncomplicated. It is imperative to help out such a salad even in those moments when friends decided to unexpectedly come to visit, and there is absolutely no time for cooking some delicacies, and the hostess begins to think over recipes for quickly prepared dishes. I described the classic recipe with a photo step by step in detail for you.

green radish - 1 pc.,
chicken fillet - 300 gr.,
eggs - 2 pcs.,
onion - 1 pc.,
mayonnaise - 100 gr.,
lettuce leaves - for decoration,
salt - a pinch
vegetable oil - 2 tablespoons,
parsley - a bunch.

We peel the radish and chop it with very thin and oblong straws. By the way, the grater is completely unsuitable for cooking this dish. Soak the chopped radish in cool boiled water to eliminate its specific taste and aroma. We wrinkle it a little with our hands, and then we decant the water. We add salt, wait 5 minutes, and be sure to drain the resulting juice, otherwise the finished snack will turn out to be watery and begin to flake.

We clean the onion, cut it into rings or quarters, depending on its size. Fry it until a beautiful golden hue.

We wash the meat and cook in salted water until tender, if desired, you can add a couple of leaves of lavrushka to give the meat a piquant smell. By the way, it can be prepared in advance, for example, in the evening, and the next morning you can start cooking salad. Cool the meat and cut into small cubes, as you like. Instead of chicken meat, you can take another type of meat product, for example, beef, pork. In any case, the dish will still turn out to be a win-win.

Read also: Natural crab meat salad recipe with photo delicious

Add fried onions to the prepared meat.

Then add the radish.

Top - chopped parsley.

Add chopped eggs and mayonnaise. According to another version, the dish can also be seasoned with sour cream.

Gently mix all the ingredients, add salt if necessary. Many housewives add ground pepper, cumin.

Salad "Tashkent" prepared according to the classic recipe is ready. Before serving, we put lettuce leaves on a plate beautifully, and then a salad appetizer. If desired, decorate with boiled egg slices.

Recipe 3: Tashkent salad with radish and chicken

We offer you the Tashkent salad with radish and chicken for a try. A recipe with a photo will help you prepare it for any holiday. It should be noted that in the classic version it is prepared with beef, but with chicken meat the salad is softer and tastier.

1 radish
150 g chicken fillet,
half an onion,
1 egg,
1 cucumber,
a few sprigs of dill,
2-3 tbsp mayonnaise,
vegetable oil for frying onions,
salt,
pepper.

It is advisable to prepare the radish in advance to save time. peel the vegetable, cut into thin strips. Sprinkle generously with salt and stir. Leave on for 1-1.5 hours. Then rinse from salt and dry. This is done to remove excess bitterness from the radish. The salt "draws out" the bitter taste, and after that the radish becomes much softer.

Rinse chicken fillet, remove tendons and films. Cover with cold water. Cook for 20-30 minutes after boiling. During the cooking process, foam will form on the surface of the water, which must be removed. You can add bay leaf and a few peppercorns to the broth for aroma.

Cut the onion into thin half rings. Fry it in vegetable oil until golden brown.

Cut the cucumber into strips.

Boil the egg hard. Cut gently into slices so that the yolk remains intact.

Combine radish, chicken, onion, cucumber in a deep bowl. Add chopped dill. Season with mayonnaise, salt and pepper. Mix everything thoroughly.

Put the salad with chicken and radish "Tashkent" on a plate. Decorate with boiled egg slices.

Recipe 4, step by step: Tashkent beef salad

The classic recipe for Tashkent salad involves the use of Central Asian varieties of green radish, which is successfully replaced by a juicy daikon. Sprinkled with salt, it gives off a lot of juice, so the dish should be salted right before serving.

The sharp bitterness of daikon well sets off the sweetish taste of meat and toasted onion rings. They need to be freed from excess fat.

Usually salad is decorated with quarters of a hard-boiled egg, herbs. But bright tomato slices or cucumber slices fit perfectly into the overall "style" and will not become a big departure from tradition.

beef - 300 g
chicken egg - 3 pcs.
onions - 200 g
sunflower oil - 30 ml
daikon - 300 g
mayonnaise to taste
ground black pepper

There is no video topic for this article.

Peel a large onion. It is advisable to rinse it and dry it with a towel. Cut in two and cut each into thin half rings. Pour vegetable oil into a frying pan, heat well. Add onion rings. Fry over medium heat until lightly golden brown. Sometimes the chopped onion is sprinkled with flour for a better browning. Cool the fried onions.

Peel the daikon, rinse and dry with a napkin. Cut into thin strips. You can use a Korean carrot shredder. If you are using a green radish, cover the chopped strips with boiled cold water to remove the specific smell and taste. Then add some salt to it and leave for 5 minutes. After that, drain the resulting juice so that the salad does not turn out to be watery.

Boil hard-boiled chicken eggs. Cool in cold water and remove shells. Cut into cubes or random strips.

The beef pulp can be boiled in advance. To do this, rinse the meat and cover with cold water. Send it to the fire. Boil. Add some salt and, if desired, a couple of bay leaves. Cook for about 40-60 minutes, depending on the size of the meat cut. Cool the boiled beef and cut into small cubes.

Get a suitable deep salad bowl. Add sautéed onions without oil, chopped beef, daikon, eggs. Add salt and pepper to your taste, add mayonnaise and stir. It is possible to use sour cream instead of mayonnaise.

The Tashkent salad is ready. Can be served immediately.

Read also: Carrot salads recipes for the winter

Recipe 5: salad with veal and radish (step by step)

The basis of the dish is a green radish of the "Margelanskaya" variety. The second main ingredient is boiled beef or veal. This duet subtly sets off onions fried until golden brown in sunflower oil. Small cubes of boiled eggs harmoniously fit into the overall composition. Mayonnaise is used as a dressing. All products are selected according to flavor combinations that maintain balance and harmony. My detailed classic recipe with step-by-step photos will help you prepare it quickly and easily.

green radish - 500 gr.,
pulp of beef (veal) - 500 gr.,
onions - 3 heads,
egg - 2 pcs.,
refined sunflower oil - 2-3 tbsp. l.,
mayonnaise with 67% fat content - 150 - 200 gr.,
freshly ground black pepper - to taste,
salt to taste
parsley - for decoration,
allspice peas - 5 pcs.,
laurel leaf - 2 pcs.

First, boil the beef for the Tashkent salad. Pour 1L of water into a saucepan and bring to a boil. Add the peeled and washed onion. Dip the washed piece of meat into the water. Bring to a boil, remembering to skim off the foam with a slotted spoon. Then reduce the heat to low and cook the beef until tender - about 1 - 1.5 hours. 15 minutes before the end of cooking, add laurel leaves and allspice peas to the broth and salt to taste.

Hard-boiled eggs - 10 minutes after boiling. Then place in ice water to cool.

Peel the green radish, rinse and chop into thin strips.

Place the straws in a bowl and cover with cold water for 15 minutes to remove excess bitterness.

Then place the radish in a colander to drain the liquid.

Then return the radish to the bowl, salt and remember a little with your hands.

Peel, rinse and cut two onions into rings, half rings, or quarters.

Heat the sunflower oil well and fry the onion on it until light golden brown.

Cool the boiled beef, cut into thin strips and place in a salad bowl.

Add the squeezed radish and finely chopped egg to the meat.

Cut the second egg into halves and leave to decorate the Tashkent salad.

Finally, add the cooled fried onions to the salad bowl.

Season the salad with mayonnaise, season with freshly ground black pepper and salt.

Put the salad in portioned bowls, preferably with an Uzbek ornament. Decorate the dish with parsley leaves and halved egg slices, then serve. By the way, you can also serve the Tashkent salad on a large platter in the same way.

Recipe 6: Tashkent salad with chicken and mushrooms

green radish 300 g
boiled chicken breast 150 g
mushrooms 100 g any, to taste
onions 150 g
balsamic 1 tbsp l.
wine vinegar 1 tbsp. l.
soy sauce 2 tbsp l.
honey to taste can be replaced with sugar
olive oil 2 tbsp l.
greens for decoration to taste
vegetable oil 2 tbsp. l.
ground black pepper to taste

Combine vinegar, balsamic, soy sauce and honey. Disassemble the chicken fillet into fibers. pour over the marinade and leave to marinate for at least an hour in a cool place.

Peel the onion and cut into half rings. Fry in vegetable oil for a couple of minutes.

Cut the mushrooms into strips and add to the onion. Fry until tender.

Peel and grate the radish for Korean carrots or cut into thin strips. Salt, leave for 5 minutes and then squeeze out.

Mix the cooled onions with mushrooms with radish, adjust for salt. Add black pepper. Put on a dish.

Top with marinated chicken fillet. Decorate with herbs. You can serve it like this, and on the table you can already mix the salad.

And here is the mixed salad. Very tasty, juicy, and the marinade gives it a piquant touch. Bon Appetit!

Recipe 7, simple: Tashkent radish salad

Radish (green, medium) - 2 pieces
Onions (medium) - 2 pieces
Chicken egg (boiled) - 1 pc
Quail egg (boiled) - 2 pieces
Meat (boiled beef) - 100 g
Mayonnaise
Vegetable oil
Black pepper (ground)
Hot red pepper (ground)

Peel the radish and chop it into strips very finely. In my case, I grated the radish on a coarse grater.

Rinse in warm water or put in cold water for 15 minutes to remove odor and bitterness. If the smell, taste and bitterness of the radish does not bother you, then you do not need to do this.

Read also: Caesar salad with chicken recipe and mushrooms

Cut the onions into thin half rings.

Heat a LITTLE amount of vegetable oil and sauté the onion in it. You don't need a lot of oil !!! We don't need extra fat !!!

Cut the boiled meat and chicken egg into strips. Combine sautéed onion, meat, radish and chicken egg. Salt and pepper the salad, add mayonnaise and mix everything well. You don't need a lot of mayonnaise, because the salad already contains a certain amount of oil.

The salad can be placed in the cashier or any salad bowl. Decorate the top with quail eggs, cut into wedges.

Or you can put it in a slide on a plate.

There are never too many salad recipes! For every holiday I make a new one, which I am constantly surprised by the guests. And I also want to present them as beautifully as possible in order to get aesthetic pleasure!

Chicken Breast 2 Pieces
Egg 3 Pieces
Cucumber 2 Pieces
Pitted prunes 100 Gram
Walnut 50 Gram
Mayonnaise To taste

Prepare all the ingredients you need. Boil the eggs (hard boiled) and the breast (in salted water) in advance.

Cut the breast into strips and place in the first layer in a salad bowl.

Rinse the prunes and fill with warm water for 15 minutes. Then chop it finely and lay out the next layer. Save a couple of pieces for decoration. Then drizzle with mayonnaise.