“Obzhorka” salad recipe: classic version with beef, prepared with beans, smoked sausage, chicken, liver + reviews

From this article you will learn how to prepare Obzhorka salads from different types of meat and vegetables.

“Obzhorka” salad is hearty and tasty. The classic “Obzhorka” salad is prepared in layers with various vegetables, meat and mushrooms.

A special feature of Obzhorka is the fact that onions, carrots and fresh mushrooms are first fried and then added to the salad, which is why it is so nutritious.

The secret of cooking “Obzhorka”:

A fully prepared salad will acquire maximum taste and aroma 1 hour after preparation.
In the classic version, chefs used beef for the salad, but now housewives cook from different types of meat, heart and liver.
It is better to take homemade mayonnaise.
If you add sour cream and mustard to mayonnaise, this will only improve the taste of the finished salad.
When frying carrots and onions, you can sprinkle them with a teaspoon of sugar, then the vegetables will acquire a more pleasant taste and fry better.
If you salt the meat, then you don’t need to salt the salad.
If you don’t like fried onions, then you can pickle them and add them to the salad.

Salad “Obzhorka” - a classic step-by-step recipe with layers of croutons, with photos

The first layer in the Obzhorka salad is ham

Layer two in the Obzhorka salad - tomatoes

Obzhorka salad
For 2-3 servings of Obzhorka salad with ham, tomatoes and croutons you need:

300 g ham
3-4 medium sized tomatoes
100 g crackers (wheat)
3 boiled eggs
50-70 g mayonnaise
A few green onions

Let's start cooking:

First layer . We cut the ham into cubes and place it on the bottom of a deep salad bowl, apply mayonnaise with a mesh.
Second layer . Cut the tomatoes into pieces, leaving 1 to decorate the salad. Place on a layer of ham and apply mayonnaise with a mesh.
Third layer . Grate the boiled hard-boiled eggs on top of the tomatoes on a coarse grater and cover with a mesh of mayonnaise.
Fourth layer . Sprinkle croutons on top of the salad, garnish with tomato quarters, mayonnaise and finely chopped green onions.

Composition and energy value

Assessing the composition of the classic “Obzhorka” salad, the dish cannot be called dietary. Calorie content, as can be seen from the following table, is primarily provided by meat products, mayonnaise and vegetable oil.

Table - Nutritional content of the components of “Obzhorki”

Compound	Calories per 100 g, kcal
Beef	250
Pickled or pickled cucumbers	11
Carrot	41
Onion	47
Mayonnaise	680
Vegetable oil	884

The calorie content of “Obzhorka” is 170 kcal per 100 g. The dish contains the most fat - 13 g. If you add less meat and exclude mayonnaise, the calorie content will be significantly reduced.

How to cook Obzhorka salad with beef and mushrooms: recipe in layers

Obzhorka salad with beef and mushrooms
For 2-3 servings of Obzhorka salad with beef and mushrooms you need:

300 g each beef fillet and mushrooms
100 g prunes
2 fresh cucumbers and 2 raw carrots
1 onion
1 tbsp. spoon of sunflower oil
3 tbsp. spoons of sour cream
Salt and ground pepper (black and allspice) to taste

Let's start cooking:

Sour cream sauce. Mix sour cream with peppers and salt to taste.
First layer . Pour hot water over the meat so that it covers the meat by 1-2 cm, add salt and pepper to taste, cook until tender, cool, separate into fibers, and place on a wide dish on which we are going to prepare the salad. Lubricate with sauce.
Second layer . Peel the onion, chop finely, and fry in sunflower oil for 2-3 minutes. Add raw champignons or other mushrooms cut into slices, but you will have to boil them first and then fry them, cover with a lid and simmer for 10 minutes. Place on a layer of meat; no need to grease with sauce.
Third layer . We cut the washed carrots and fresh cucumbers into small strips, mix them, put them on the mushrooms, and brush them with sauce.
Fourth layer . Fill the prunes with hot water, let them swell for 20 minutes, take them out of the water and dry them, cut them into small pieces as you like, put them on the vegetables, generously coat them with sauce, and garnish with fresh cucumbers.
Let the salad brew in a cold place for about 1 hour and serve.

How to prepare Obzhorka salad with liver and pickles?

Obzhorka salad with liver and pickles
For the Obzhorka salad with chicken liver and pickles for 2-3 servings you need:

300 g chicken liver
3 pickled cucumbers
2 carrots
1 onion
1 bunch of green onions
4 cloves garlic
2 tbsp. tablespoons vegetable oil
3-4 tbsp. spoons of mayonnaise
Salt and ground black pepper - to your taste
A couple of sprigs of dill, maybe some parsley

Let's start cooking:

We wash the chicken liver and boil it in hot salted water until cooked. Remove from boiling water, cool and cut into cubes.
Preparing garlic oil . Throw chopped 3 cloves of garlic into a frying pan with oil and fry, leave to stand for 20 minutes.
Grate the peeled carrots and cut the onion into half rings. Fry carrots and onions in garlic oil until golden. Remove from the pan and let the oil drain.
Finely chop the washed green onion.
Crush 1 clove of garlic under pressure and add to the onion greens.
Mix everything together, season with mayonnaise, and if the salad is not salted, add salt and pepper, let it brew in the cold for half an hour, decorate with herbs and you can try it.

Preparation

You can take absolutely any beans: red or white, in their own juice or in tomato. Open the jar and place the contents in a sieve (colander). Then rinse it thoroughly with cool water. Afterwards, shake off the water and, so that the beans dry a little more, leave them in the sieve while the rest of the salad components are prepared.

Now you can start slicing. All ingredients are cut depending on the shape of the crackers - into strips or cubes. Here is the second option, cubes. The size of the cubes, accordingly, is approximately adjusted to the size of the crackers or a little smaller. Cut the sausage.

Next is cheese. We also cut it into cubes or, if the crackers are long, chop it on a coarse grater. You can use any hard/semi-hard or sausage cheese – it will also look very cool in this salad.

Next we cut the cucumber. It is better to take moderately salty, medium-sized salad so that the salad does not come out too salty, since most of the ingredients - sausage, cheese, and croutons - are also quite salty.

The remaining two vegetable ingredients are crushed using a grater. We peel the carrots (raw!), wash them, dry them and chop them into thin strips. A grater for Korean carrots is ideal here.

Garlic – pass through a press or chop using a fine grater.

Almost done. We collect all the prepared ingredients together, including the beans, which should already be sufficiently dry by this point. Season everything with mayonnaise. No matter how surprising it may sound, salads with croutons do not particularly like mayonnaise, so be careful with the amount – 3-4 tbsp. l. There will be more than enough products for the specified volume of products.

Stir the salad and add croutons 10-15 minutes before serving. Choose the crunchiest crackers, rye ones, for example. With these you don’t have to worry about the crunchiness of the salad for 2-3 hours.

You can serve the salad by placing it in a mound in a salad bowl, or in portions: give it a neat appearance using a serving dish. In this case, cutting into cubes will be more successful.

“Obzhorka” salad with smoked sausage, croutons, beans and pickles turned out tasty and satisfying. Invite everyone to the table, bon appetit!

Obzhorka salad with smoked sausage and beans: recipe

Obzhorka salad with beans and smoked sausage
For Obzhorka salad with beans and smoked sausage for 2-3 servings you need:

1 can (500 g) canned beans
2 tomatoes
50 g each of smoked sausage and semi-hard cheese
2-3 tbsp. spoons of low-fat mayonnaise
A couple of parsley branches
Salt and pepper to your taste

Let's start cooking:

Drain liquid from canned beans.
Wash the firm tomatoes and cut them into cubes.
Cut smoked or semi-smoked sausage into small strips.
Three cheese on a fine grater.
Mix everything together, add mayonnaise, if there is not enough salt, add some salt, pepper, sprinkle the top with cheese, garnish with finely chopped greens.

Obzhorka salad with chicken and mushrooms: recipe

Obzhorka salad with chicken and mushrooms
For Obzhorka salad with chicken and pickled mushrooms for 2-3 servings you need:

290 g chicken fillet
220 g marinated mushrooms
1 carrot and 1 purple onion
2-3 tbsp. spoons of low-fat mayonnaise
2 tbsp. tablespoons vegetable oil
Several small sprigs of green parsley or dill
Salt and black pepper, ground to taste

Let's start cooking:

Wash the chicken meat, place it in a saucepan with boiling water, and cook over low heat until done. Cool and cut into small cubes.
We clean the onion and carrots, wash them, cut the onion into half rings, and cut the carrots into strips. In a frying pan with oil, fry the vegetables until golden brown. Let the oil drain.
Drain the brine from the pickled mushrooms and cut into small pieces.
Mix everything together, season with mayonnaise, if the salad is not salted, then add salt and pepper, put sprigs of herbs on top, and serve.

Obzhorka salad with pork and pickled onions

Obzhorka salad with pork and pickled onions
For the Obzhorka salad with pork meat and pickled onions for 2-3 servings you need:

400 g pork without fat
1 onion
2 carrots
200 g canned champignons
3-4 tbsp. spoons of low-fat mayonnaise
Salt and black pepper, ground to your taste

To prepare the marinade you need:

0.5 cups water (cold)
3 tbsp. spoons of vinegar (9%)
1 tbsp. spoon of sugar
1 tsp. spoon of salt
Fresh greens

Let's start cooking:

Wash lean pork. Heat water in a saucepan, salt it and lower the meat, cook over low heat until the meat is ready. Remove from boiling water, cool, and cut across the grain into strips.
Wash the carrots, peel them, and grate them on a special grater for preparing Korean carrots.
We clean the onion, wash it, cut it into half rings, pour in the marinade, and leave in a cold place for half an hour. We make the marinade like this: dissolve salt and sugar in cold water, pour in vinegar. After marinating, drain the liquid.
Drain the brine from the pickled mushrooms and cut into slices.
Mix everything, add mayonnaise, and if necessary, salt and freshly ground pepper, sprinkle chopped dill on top, maybe parsley, and serve.

Salad Obzhorka: recipe with tongue

Obzhorka salad with tongue
For Obzhorka salad with veal tongue for 2-3 servings you need:

300-400 g veal tongue
3 pickled cucumbers and raw carrots
1 onion
3-4 tbsp. spoons of low-fat mayonnaise
2 tbsp. tablespoons vegetable oil
3-4 green onions
Salt and freshly ground black pepper to taste

Let's start cooking:

We wash the tongue, fill it with water a few centimeters above the meat, add salt to the water, and cook until soft. Cool, remove the film, and cut into small strips.
We clean the onion, wash it, cut it into half rings, fry it in oil until golden, put it on a sieve, and let the oil drain.
Wash the carrots, peel them, grate them, cut them into small strips, fry them in oil until soft. Let the oil drain.
Cut pickled cucumbers into strips.
Finely chop the green onion.
Mix the tongue, fried vegetables and cucumbers, season with mayonnaise, and if necessary, salt and pepper, mix again, sprinkle with green onions, and serve.

Cooking recipes

Hearty and no less festive, unlike other salads, it will be harmoniously combined both in a holiday menu and as a main dish for every day. The editors of “Quick Recipes” have collected in this article the best recipes for preparing Obzhorka salad with chicken. Having salad preparation options at hand, you can always experiment by adding your own ingredients. And by using your imagination, you can decorate the finished dish in such a way that your guests will be delighted.

Obzhorka salad with boiled chicken meat

An unusual and appetizing salad is perfect for a festive table. The preparation process is quite simple, but the salad turns out to have wonderful taste.

Ingredients:

Pickled cucumbers – 3 pcs.;
Chicken fillet – 300 gr.;
Carrots – 1 pc.;
Bread – 50 gr.;
Canned beans – 370 gr.;
Onion – 1 pc.;
Salt, pepper – 1 pinch each;
Mayonnaise - for dressing.

General characteristics:

Cooking time: 50 minutes;
Number of servings: 4;

Cooking method:

Drain the unnecessary liquid from the can of beans. The beans are placed in a colander or, if desired, washed with cold water.
Thawed chicken breast is cleaned of excess veins and skin, boiled in salted water until tender. The meat is cooled, separated from the bone, and then cut into large pieces. Each slice is separated into fibers by hand or the breast is cut with a fork.
The carrots are peeled and then grated on a fine grater. Finely chop the onion. Sauté vegetables in a frying pan until they become soft. Add salt and ground black pepper to the carrots and onions. Pickled cucumbers are cut into small cubes.
To make croutons, pieces of crustless bread are fried in a frying pan in sunflower oil. During cooking, the main thing is not to overdo it with oil, otherwise the crackers will turn out too greasy.
To keep the croutons dry and crispy at the same time, transfer them to paper towels and leave to cool. During this time, all excess oily liquid will be removed from the crackers. For the salad, you can also use ready-made snacks, for example, flavored with sour cream and herbs.
All components are mixed and seasoned with mayonnaise. The dish is sent to a cold place for soaking, garnished with chopped herbs, and then served.

Obzhorka salad with chicken and champignons

A rather simple salad, for which all the ingredients can later be found in the refrigerator. Good for a weekday lunch.

Ingredients:

Boiled chicken breast - 500 gr.;
canned white beans - 300 gr.;
Korean carrots - 150 gr.;
fresh champignons - 300 gr.;
onions (small) - 1 pc.;
loaf croutons - 150 gr.;
sunflower oil for frying;
mayonnaise - 3-4 tbsp;
salt, ground black pepper.

General characteristics:

Cooking time: 65 minutes;
Number of servings: 6;

Cooking method:

Prepare all the ingredients needed to prepare the salad. Drain the juice from canned Korean beans and carrots.
Cut the chilled chicken meat into cubes. Wash the mushrooms thoroughly, dry and cut most of the mushrooms into small pieces. Finely chop the onion.
Fry mushrooms and onions in 1 tbsp. sunflower oil until tender. Combine chicken meat, canned beans, Korean carrots and mushrooms fried with onions in a bowl.
Add mayonnaise, salt and pepper to taste. Stir and cool the salad. Before serving, add croutons and mix again.

Obzhorka salad with smoked chicken and tartar sauce

Korean carrots can be used as an independent snack. But in combination with chicken meat and champignons, you get an incredibly tasty and spicy salad.

Ingredients:

smoked chicken fillet – 200 g r.
champignons – 150 gr.
Korean carrots – 150 gr.
prunes – 150 gr.
pickled cucumbers – 2 pcs.
mayonnaise
ground black pepper salt.

General characteristics:

Cooking time: 45 minutes;
Number of servings: 3;

Cooking method:

Soak prunes in hot water for 15 minutes. Then drain the water, dry and cut into pieces.
Cut the mushrooms into slices and fry in a dry frying pan. Cut the cucumbers into strips. Chicken fillet - small cubes.
Prepare tartar sauce: mix chopped garlic, balsamic vinegar, French mustard, olive oil, sugar and spices.
The ingredients can be mixed or layered as desired. Top with tartar sauce. Garnish with chopped walnuts and fresh cucumber.

Obzhorka salad recipe with chicken

Even gourmets will appreciate the salad according to this recipe. It is very nutritious and can easily replace the main dish. A high-calorie, original salad can also become a decoration for the holiday table. Those invited will certainly ask you for the recipe.

Ingredients:

Chicken fillet - 800 gr.
Onions - 3 pcs.
Carrots - 3 pcs.
Pickled cucumbers - 3 pcs.
Mayonnaise - to taste.
Salt - to taste.
Vegetable oil - for frying vegetables.

General characteristics:

Cooking time: 65 minutes;
Number of servings: 6;

Cooking method:

First you need to boil the chicken fillet until cooked. Peel and cut the onions and carrots as desired. You can simply grate carrots on a coarse grater.
Fry the vegetables in vegetable oil until cooked. Salt to taste. Cut the boiled chicken into cubes or strips.
We put everything in a salad bowl. Add fried onions and carrots to this. Separately cut the pickles.
Add to the salad bowl. Season the salad with mayonnaise and mix. If desired, decorate the salad with fresh herbs.

Obzhorka salad with smoked chicken

Obzhorka salad with smoked chicken has a very unusual taste. Fresh carrots, green peas and smoky meat not only satisfy your hunger, but also bring aesthetic pleasure. If you think about the decoration further, the salad may well become the main appetizer on the holiday table. Those who are looking for new interesting dishes should definitely take note of this simple and quick recipe.

Ingredients:

sugar – 1 tsp;
fresh carrots – 3 pcs.;
vinegar 6% - 1 tsp;
vegetable oil – 4 tbsp;
canned green peas - 1 can;
mayonnaise – 2 tbsp;
salt, seasonings - to taste;
smoked chicken leg – 450 g;
onion – 1 pc.

General characteristics:

Cooking time: 45 minutes;
Number of servings: 3;

Cooking method:

Cut a clean onion into ring halves, pour boiling water over them, then marinate with a mixture of vinegar and sugar. Let stand for about half an hour.
At this time, prepare the carrots - peel and rinse, grate, then sauté in hot oil until golden and soft.
Separate the smoked meat from the bones and cut it into small cubes. Next, add green peas, fried carrots and onions, squeezed from the marinade, to the fillet.
Season with mayonnaise sauce, add seasonings and salt and mix everything. Leave the salad in a cold place for about 1 hour.

Obzhorka salad with chicken and nuts

An unusually simple and also very tasty salad will be an excellent decoration for your holiday table. Preparing this salad will not take much of your time. And the result will meet your expectations.

Ingredients:

chicken breast fillet - 2 pcs.;
boiled chicken eggs - 6 pcs.;
hard cheese - 300 gr.;
mushrooms - 300 gr.;
walnuts - 200 gr.;
onions - 2 pcs.;
garlic - to taste;
sour cream - 400 gr.;
vegetable oil;

General characteristics:

Cooking time: 35 minutes;
Number of servings: 3;

Cooking method:

Boil the chicken until done and add a little salt. Cool, finely chop and place in an even layer on the plate in which you will serve the salad. Brush the chicken with sour cream.
Chop the walnuts and fry them a little in a dry frying pan. Then place chopped roasted walnuts on the chicken.
Boil the eggs until cooked. Then cool them and clean them. Place a layer of coarsely grated eggs on the nuts and brush with sour cream.
Finely chop the onion and fry along with the mushrooms in vegetable oil, place on a napkin to absorb excess fat. Place the onions and mushrooms on the egg layer.
Grate the cheese and garlic on a coarse grater, mix, place on the mushrooms and brush with sour cream. Grate the remaining whites on a coarse grater and sprinkle over the salad.
Decorate the salad with greens. Place the finished salad in the refrigerator for two hours.

Obzhorka salad: recipe with Korean carrots and prunes

Obzhorka salad with Korean carrots and prunes
For the Obzhorka salad with Korean carrots and prunes for 2-3 servings you need:

300 g each of smoked chicken or sausage and fresh mushrooms
100 g each of Korean carrots and prunes
1 fresh large cucumber
3-4 tbsp. spoons of mayonnaise
1 tbsp. spoon of vegetable oil
Freshly ground salt and pepper to taste

Let's start cooking:

Layer one . Cut the smoked chicken into pieces and separate it with fibers, place it on a wide dish, and grease it with mayonnaise.
Layer two . We wash the prunes, pour hot water for about 20 minutes, drain the water, dry the prunes, and use a knife to try to shape them into cubes. We spread the chicken on a layer, and also the mayonnaise.
Layer three . Clean the mushrooms (you can use any mushroom), wash them, cut them into small pieces, boil for 10 minutes, remove from the broth and fry in oil for 10-15 minutes. There is no need to boil the champignons, but fry them immediately. Let the oil drain and place it on a layer of prunes and mayonnaise on top.
Layer four . Wash the cucumber, cut into cubes and place on a layer of mushrooms, grease with mayonnaise.
Layer five . We take the finished Korean carrots, drain the excess liquid from them, squeeze them out, and place them on top of a layer of cucumbers, grease them liberally with mayonnaise.
Let the salad sit in the refrigerator for half an hour, then sprinkle with herbs and serve.

Cooking carrots in Korean :

0.5 kg carrots
3 cloves garlic
0.5 tbsp. spoons of sugar
2 tbsp. spoons of vinegar
A quarter cup of sunflower oil
Half a teaspoon spoons of freshly ground spices (each): red, black pepper, bay leaf, coriander and cloves

Let's start cooking:

Wash the carrots, peel them, and grate them to form long strips.
Add garlic, chopped or pressed, vegetable oil, 9 percent vinegar, sugar with salt and ground spices, and mix.
Cover the top with a plate, put a weight on it, and put it in the refrigerator for 2-3 days.
Place in a jar, compact it, cover with a lid, and can be stored in the refrigerator for about a week.

Hearty snack with beans

By adding canned beans to the dish, you can make it more satisfying. But this time the fillet will be marinated and baked in the oven.

To prepare the salad you need:

canned beans – 300 g;
chicken breast – 300 g;
pickled cucumbers – 150 g;
onions and carrots for frying – 100 g each;
butter (piece);
salt/lemon juice/pepper;
mayonnaise sauce - 3 tbsp. l.;
parsley for flavor.

Step-by-step recipe:

Process the breast, dry it and chop it finely. In a bowl, combine with lemon juice (1 tsp), pepper and salt. Immediately place on a parchment-lined baking sheet. Place at 200 degrees for baking.
Melt the butter in which to fry thin carrot sticks and onion half rings, adding a pinch of salt.
When the vegetables are ready, which will happen in 2-3 minutes, place the canned beans in the frying pan.
Now move the roast to a large container. Send pickled cucumbers cut in any way there.
Remove baked chicken from oven. Add the bird to the rest of the ingredients, then season the salad with chicken and beans with parsley and mayonnaise.

The brisket pieces will be ready in 10-15 minutes depending on the size. However, the bird may release a lot of juice during the process. It needs to be poured out or evaporated, continuing baking for a few more minutes. Only then will a hearty snack with beans not turn out watery.

Obzhorka salad with chicken and cheese: recipe in layers

Obzhorka salad with chicken and cheese
For the Obzhorka salad with chicken and cheese for 8-10 servings you need:

300 g chicken fillet
120 g semi-hard cheese
2 medium, boiled “in their jacket” potatoes
1 large boiled carrot
1 medium onion
1 can of marinated champignons
1-2 boiled eggs
2 tbsp. tablespoons vegetable oil
200 g mayonnaise
1-2 sprigs parsley
Half 1 cucumber for garnish

Let's start cooking:

Layer one . Boil the potatoes with the skins, cool, peel, and grate them onto a coarse grater. Place grated potatoes on the bottom of a large salad bowl and spread with mayonnaise.
Layer two . Fry peeled and finely chopped onion, adding oil. We take the mushrooms out of the liquid, cut them into slices, and fry them together with the onions. Let the oil drain and place on a layer of potatoes. No mayonnaise.
Layer three . Grate the boiled and peeled carrots onto a coarse grater and place them on the mushrooms, followed by mayonnaise.
Layer four . Boil the chicken meat in salted water, cool, cut into pieces, and then separate into fibers, lay out on a carrot layer, and grease with mayonnaise.
Layer five . Place the grated cheese on a layer of meat and grease it with mayonnaise.
Layer six . Peel the eggs, boiled (hard-boiled) for 10 minutes, grate them, and spread them on a layer of cheese.
Place long slices of cucumber in the form of rays on top of the salad, sprinkle with chopped herbs, put in a cold place to steep for 1 hour, and you can serve.

With smoked chicken and Korean carrots

Now let’s prepare a simple, but unusual Obzhorka salad with smoked chicken and Korean carrots.

The beauty of this dish is that you don’t need to cook anything for this dish. It will also come without cucumbers

Everything is prepared quickly. As a rule, you need to chop everything, season it and mix it.

The breast was taken as the basis. However, this is not important. If desired, you can use, for example, a leg.

Ingredients:

Smoked chicken breast - 2 pcs. ( total 500 g
)
Korean carrots - 200 g.
Hard cheese - 150 g.
Medium-sized red tomato - 2 pcs.
Mayonnaise - 150 g.

Let's take care of the chicken first. It needs to be finely cut into cubes. Then we also cut the tomatoes into cubes.

Grate the cheese on a coarse grater. Then we take a deep salad bowl and place chopped tomatoes, cheese and chicken there. Then add Korean carrots and mayonnaise.

Mix everything thoroughly.

If you want to make the salad more satisfying, then you can easily add one boiled potato, grated. It will dissolve in the salad. Therefore, it will not affect the taste badly.

You can also add a small bell pepper here if you wish. It also gives its own shade.

Just cut it into strips and add to the salad.

You can also add either herbs or green onions. It will fit very well here too. In general, you have to decide for yourself based on your taste. Whether you need any supplements or not.

When everything is mixed, you can try adding salt or anything else you want. In our example, the dish turned out to be very tasty and piquant. However, it is not entirely ordinary.

How to decorate Obzhorka salad: photo

Decorating the salad is of no small importance. A salad may be delicious, but if it is served on a plate in a normal way, it may not be appetizing. But if culinary specialists worked on it and made a real masterpiece, then it’s a completely different matter - sometimes it’s even a pity to destroy such mastery.

Judge for yourself:

Decorating Obzhorka salad with eggs, drops of mayonnaise, thin slices of boiled carrots, parsley and dill

Decorating the Obzhorka salad with sweet peppers cut into rings, cranberries, egg whites, boiled carrots and green parsley curls

Decorating the Obzhorka salad with finely chopped green onions, tomato slices, cut out boiled carrot flowers, drops of mayonnaise, parsley

Obzhorka salad is decorated with “chrysanthemums” from slices of bell red pepper and sprigs of dill

Decorating Obzhorka salad with slices of semi-hard cheese, boiled carrot flowers and dill branches

Obzhorka salad: on a yellow background made from yolk, “roses” from thin slices of tomatoes “with green leaves” from parsley sprigs

Obzhorka salad is laid out on green lettuce leaves, decorated with “flowers” of egg whites and finely chopped green onions

The Obzhorka salad depicts a “landscape” of a summer day with a pond and ducklings; Boiled carrots, semi-hard cheese, finely chopped olives, tomato slices, corn kernels, finely chopped pickled cucumber, green parsley and onion are used for decoration.

Salad decoration Glutton of eggs and parsley branches

Decoration of the Obzhorka salad in the form of a bunch of grapes made from green peas and sprigs of dill

Now we have learned how to prepare delicious and nutritious Obzhorka salads from different types of meat and vegetables.