Salad with beef, cauliflower, pickled cucumbers and green peas

Salad with beef, cauliflower, pickled cucumbers and green peas

Ingredients

• Beef (pulp) - 300 g
• Cauliflower - 200 g
• Canned green peas - 200 g
• Pickled cucumbers - 150 g
• Onion - 100 g
• Sour cream 20% - 150 g
• Garlic - 2 cloves
• Fresh parsley - 5 g
• Salt - to taste
• Ground black pepper - to taste
• Allspice peas (optional) - 4-5 pcs.

Directions

1. Put the meat in a saucepan, cover with water and put on fire. Bring to a boil, remove the foam and cook for 1.5-2 hours. If desired, you can add allspice to the broth with peas.
2. Cool the boiled meat in the broth (you can leave it overnight).
3. Separate the cauliflower into large florets, rinse.
4. Bring water to a boil in a saucepan or saucepan. Dip the cabbage in boiling water and cook for 8-10 minutes over low heat. Then put on a sieve, let cool.
5. Cut cooled cabbage into small pieces.
6. Also cut the boiled beef into small pieces.
7. Cucumbers cut into cubes. Peel the onion, wash and dry. Cut the onion into cubes.
8. Place all prepared ingredients in a salad bowl.
9. Add canned green peas to salad.
10. Peel and grate the garlic on a fine grater or pass through a press. Chop the parsley.
11. Season the salad with sour cream, add garlic, parsley, salt and ground pepper to taste.
12. Mix salad and serve.
13. Bon appetit!