The first time I made this salad on an industrial scale - it was my mother-in-law’s anniversary, a crowd of guests was invited home (it’s now fashionable to have parties in cafes and restaurants), everyone was given pieces of paper with poems and verses of songs (you have to memorize and perform them!) and multi-meter lists of salads, appetizers and hot dishes (you have to prepare them!).
I was lucky - I had the chance to cook MPF (meat in French) with mazik and cheese (everything as it should be!) - at that time it was one of my signature dishes - nutritious, a lot, cheap, everyone eats. Second on the list was “some kind of salad with meat.” The Internet at that time was not so widely accessible from anywhere, so I looked through my notes and magazine clippings and decided to prepare this salad - the result promised to be excellent and met the requirements of the previous dish - nutritious, a lot, cheap, everyone eats.
The first time I made a whole basin (I even bought a suitable container for the occasion) and then at the holiday, all the female half of the guests immediately demanded the recipe, and the male half briskly emptied the container.
I didn’t cook in such quantities anymore, everything was done in smaller doses, but I rightfully appreciated the indispensable presence of this salad at adult home parties.
One indispensable condition is that this salad must be made from evening to morning, and the longer it sits, the tastier it becomes.
We take all the ingredients by eye, if you want more cabbage, if you want more meat. And you can use any meat - it’s delicious either way. My favorite is this chicken salad.
Well, at least roughly, the proportions are:
- 300-400 grams of white cabbage
- 2 medium carrots
- 2 large onions
- chicken breast fillet
- 4 eggs
- 3 cloves garlic
- red hot pepper
- soy sauce
- vegetable oil
1.Cut the onion into half rings and fry in vegetable oil until it has a beautiful tanned color and aroma. Transfer to a spacious container.
2. Thinly slice the cabbage and grate the carrots. It is very convenient to use a mandolin grater for this step. We put everything in a container with the onions.
3.Cut the meat into small pieces and fry in vegetable oil until fully cooked. If desired, you can add ground black pepper.
At this time, grind the garlic with hot pepper and a pinch of coarse salt in a mortar.
When the meat is ready, put the aromatic mixture in a frying pan, stir and heat until the aroma blooms, and then transfer everything into a container with the vegetables, and the remaining oil from frying there.
4. Lightly beat the eggs with a fork and bake egg pancakes, which are then cut into thin strips.
5. Combine everything, mix well and pour in soy sauce. It should taste noticeably salty. After the allotted time, the taste will even out and everything will be as it should be!
For this volume of ingredients I poured almost 6 tablespoons of soy sauce.
6.And now the important step - put a plate on the salad, put a weight on the plate (a bottle of water or a pack of cereal) and send the structure to a cool place for at least 12 hours.
While the salad stands under the load, juice is released from the vegetables, mixed with oil and soy sauce, and all this becomes an amazingly tasty and aromatic dressing.
All that remains is to finally mix the salad and place it in a salad bowl or on serving plates. And have a snack! Have a snack!
Enjoy!
And happy holidays!
There are so many snacks that can be invented to go with vodka so that you can have a pleasant snack and not have a headache the next day. Let us do our bit and add one more to the list of snacks and hot dishes. Today we will make a salad “with vodka” - it will come in handy for the feast.
To prepare the dish we need:
- Potatoes – 2 pieces;
- Carrots – 1 piece;
- Mushrooms - 100 grams;
- Onion - half an onion;
- Ham or boiled meat – 100 grams;
- Cheese – 100 grams;
- Egg – 1 piece;
- Salt - to taste;
- Mayonnaise – 10 tablespoons;
Let's start preparing the salad by thoroughly washing the potatoes and boiling them in their skins. If you don’t really like the taste of jacket potatoes, cook them peeled, it doesn’t matter. Then peel and cut into pieces/
Peel the carrots and boil until half cooked, then chop/
Cut the mushrooms into small pieces and fry them with the onion, which we peeled and finely chopped. When the mushrooms and onions are almost ready, add a little salt to them/
Let's leave the onion-mushroom mixture to cool while we move on to the meat component of the salad. If you use ham, simply cut it into small cubes. And if you plan to put meat in the salad, you will have to boil it first. To do this, pour boiling water over a piece of pulp and put it on the fire.
If it’s pork, then cook for about thirty to forty minutes, and beef for one and a half to two hours for no less. Boil, cool, finely chop. Meat ingredient is ready/
I recommend cooking the meat the day before. The next day, simply take the meat out of the refrigerator and start creating the salad. Now let's do the cheese and egg, and then you can assemble the salad. Grate the cheese on a coarse grater, and do the same with the egg (photo 8, 9).
For the salad, take a deep bowl and put all the ingredients in the following order:
1st layer mushrooms with onions;
2nd layer potatoes;
3rd layer carrots;
We will make the 4th layer from ham;
Place the egg as the fifth layer and finish with a layer of grated cheese. Coat each layer with mayonnaise. And if you don’t want to fuss for a long time, just mix all the ingredients together without laying them out in layers.
The name of the snack is “Beware, vodka!” speaks for itself. A salad with this name simply must be an excellent appetizer for strong alcoholic drinks, and it lives up to the expectations of the participants in the feast. If you make a salad “Watch out, vodka!” for the winter, then guests will never be taken by surprise. In addition, you can serve it not only with vodka - it is tasty on its own and goes perfectly with potatoes.
Cooking features
Salad “Beware, Vodka!” not like most winter appetizers. Through the glass of the jar, bright pieces of vegetables that have retained their natural color are clearly visible. This makes the salad "Watch out, vodka!" very appetizing. The vegetables in it are crispy and taste fresh. To achieve this effect, you need to know a few secrets.
- Salad “Beware, Vodka!” They try to heat treat it as little as possible, so the vegetables in it retain their crispness and brightness. Thanks to this, they also store a lot of vitamins, which give the body strength to resist the negative effects of alcohol. Therefore, when preparing a salad, it is very important not to exceed the cooking time, if used, and in general to strictly follow the technology.
- Considering that the cooking time is minimal, you need to spend maximum time marinating vegetables before cooking. Let them sit in the oil-vinegar dressing for at least an hour, preferably two. If you completely refuse heat treatment, then preserve the snack in the marinade and be sure to sterilize it already in jars.
- Careful attention should be paid to the preparation of jars. First, they must be washed thoroughly, then sterilized for at least 10 minutes and allowed to dry. Only after this can they be used to fill the salad. You need to close the jars with sterilized metal lids using a special key to ensure tightness.
- To preserve the snack even better, do not let it cool at room temperature. Let it cool slowly under "steam bath" conditions. To do this, closed cans need to be turned over and covered with a blanket so that no air gets under it.
- The composition of the salad “Beware, vodka!” Cabbage is definitely included. Preference should be given to juicy autumn varieties.
Salad recipes are slightly different due to differences in preparation technology. A salad without marinade is a little easier to prepare for the winter, but in a salad that is made without cooking (with sterilization), vegetables retain beneficial vitamins better.
Salad “Beware, Vodka!” without sterilization
Composition (for 5.5–6 l):
- white cabbage – 1 kg;
- tomatoes – 1 kg;
- cucumbers – 1 kg;
- sweet pepper – 1 kg;
- carrots – 1 kg;
- onion – 1 kg;
- table vinegar (9 percent) – 100 ml;
- vegetable oil – 0.25 l;
- salt – 50 g;
- sugar – 100 g.
Cooking method:
- Wash the cabbage, remove the top leaves from the head - they are almost always spoiled. Cut the cabbage into pieces and discard the stem. Chop the cabbage into thin strips. Press it with your hands so that it gives juice.
- Wash the cucumbers, cut off their noses and tails, fill them with cold water, and let them stand in it for an hour. Rinse and dry. Cut in half lengthwise, then cut into thin half-circles or strips.
- Wash the peppers, cut off the stalks and remove the seeds from the peppers, rinse again with running water. Cut each pepper lengthwise into 4 parts and cut into strips about 2 mm wide. There is no need to cut thinner, otherwise the pepper will not retain its shape well.
- Peel the onion. Cut it into thin quarter rings.
- Wash the carrots and peel them. Grate using a regular large-hole grater or a Korean salad grater.
- Wash the tomatoes well, cut off their stems. Cut the tomatoes, without peeling, into thin slices.
- Place all vegetables in a large saucepan. It should be enameled or stainless steel. You can use ceramic dishes. Aluminum is absolutely not suitable for preparing canned vegetables and berries, as it releases toxic substances when oxidized.
- Stir the vegetables.
- Mix oil and vinegar, add salt and sugar, stir.
- Pour the resulting mixture over the vegetables, stir them carefully again, being careful not to mash the tomatoes. Leave the salad to marinate for an hour at room temperature, covered.
- Place the pan over low heat and wait for the contents to boil. After this, cook the appetizer for 8–10 minutes.
- Remove from heat and place in pre-prepared, always sterilized jars. Pour the marinade remaining in the pan on top. Screw them tightly with metal caps. You can use a seaming wrench if the jars and lids are made to fit it, or screw lids.
- Place the jars with the lids down and insulate well. After a day, return the jars to their normal position and put them in the pantry for the winter.
During cooking, the tomatoes will produce a lot of juice, so the salad will take on a reddish tint. It will look even more beautiful if you use not just any sweet pepper, but red pepper.
Salad “Beware, Vodka!” in marinade
Composition (for 6–6.5 l):
- white cabbage – 1 kg;
- bell pepper – 1 kg;
- tomatoes – 1 kg;
- cucumbers – 1 kg;
- onions – 1 kg;
- carrots – 1 kg;
- table vinegar (9 percent) – 150 ml;
- sugar – 0.3 kg;
- salt – 100 g;
- water – 2.5 l.
Cooking method:
- Wash the vegetables. Cut the bell pepper into strips and shred the cabbage. Cut the tomatoes into slices, cucumbers into thin slices. Cut the onion into half rings, cut the carrots into thin strips or grate.
- Soak carrots in hot water for 10 minutes. Remove from water and squeeze.
- Mix all the vegetables and season with a mixture of 100 g sugar, 50 g salt, 200 ml vinegar. Leave covered for half an hour.
- Boil 2.5 liters of water, add the remaining salt, sugar and vinegar to it. Boil everything together for 5 minutes.
- Stir the salad and place, pressing with a spoon, into sterilized jars. Pour in hot marinade. Cover with clean lids.
- Place in a large saucepan, filling it with enough water to come up to the hangers of the jars. Sterilize for 15–20 minutes, depending on the volume of the jars.
- Remove the jars, roll them up, turn them over and cover them with a blanket. After 24 hours, move it to the place where you store winter supplies.
The vegetables in this salad look as if they were just picked from the garden and cut into a salad. The taste of this snack is also beyond praise.
Salad “Beware, Vodka!” It’s worth making for the winter, not even because it’s an excellent appetizer for “white food,” but because it’s very tasty and healthy. But vitamins in winter will not hurt anyone, even children and convinced teetotalers.
The combination of alcoholic drinks and snacks is one of the secrets to the success of a feast, family celebration or dinner party. A salad with vodka should ideally match the strong drink. The best option is when it contains salty and savory ingredients that add the required tartness to the dish. Prepare the dishes listed below and delight your guests!
Salad "Prague"
A quick salad from Czech cuisine with beef. Often served in restaurants as an appetizer with vodka.
Required:
- 1 apple;
- 2 pickled cucumbers;
- 1 red onion;
- 200 grams of beef;
- 1 lemon;
- 2 tablespoons sour cream;
- 2 tablespoons of mayonnaise.
How to do it step by step.
1. Pre-boil the beef.
2. Peel the apple and onion.
3. Cut all ingredients into thin strips 4–5 cm long. Place in a deep bowl.
4. Cut the lemon in half and squeeze the seedless juice into the preparation.
5. Add sour cream and mayonnaise. Mix everything.
Salad “Hussarsky with herring”
A simple recipe for vodka. It is better to take herring for the dish already cut into pieces in oil. This will save you from the not very pleasant process of cutting fish, and the aromatic filling will make an excellent sauce. The recipe allows for replacing herring with boiled beef.
Required:
- 300 grams of herring fillet in oil;
- 1 onion;
- 4 eggs;
- 4 pickled cucumbers;
- 150 grams of green peas;
- lettuce leaves;
- dill.
For refueling:
- 1 tablespoon 9% vinegar;
- 1 teaspoon mustard;
- 3 tablespoons of aromatic herring oil.
Sequence of preparation steps.
1. Cut the cucumbers lengthwise and then into large half rings.
2. Cut the onion into quarter rings. To prevent it from becoming bitter in the finished dish and causing watery eyes when cooking, place the cleaned head in the microwave for 30 seconds.
3. Boil the eggs hard, let cool, cut into large pieces.
4. Remove the herring from the oil brine and cut into cubes. Do not pour out the oil - we will use it to prepare the dressing.
5. Add peas without liquid and finely chopped dill to the total mass. Mix everything.
6. Prepare the dressing. In a separate bowl, mix all ingredients until smooth.
7. Line a serving plate with green salad leaves. Place the finished dish on top and pour over the dressing.
Salad with croutons
The simplest snack. Prepares in a few minutes when guests are on the doorstep.
Required:
- 2 fresh tomatoes;
- 1 can of canned corn;
- 1 onion;
- 200 grams of smoked sausage;
- 150 grams of crackers;
- mayonnaise.
Preparation.
1. Cut the sausage first into rings and then into strips.
2. Cut tomatoes and peeled onions into medium cubes.
3. Drain the corn and place in a bowl. Add croutons. Mix the ingredients.
4. Pepper, salt, season with mayonnaise. Place on a serving plate.
Salad “Beloved Husband”
A very tasty, satisfying and original recipe with mushrooms that all men like. This is no longer just a snack for vodka, but a festive dish and table decoration.
Required Products:
- 400 grams of smoked chicken breast;
- 300 grams of fresh champignons;
- 2 onions;
- 5 eggs;
- 2 processed cheeses of the “Friendship” type;
- 2 fresh tomatoes;
- 100 ml mayonnaise;
- vegetable oil for frying;
- 2 cloves of garlic.
Step-by-step instruction.
1. Boil the eggs and let cool.
2. Cut the champignons into thin slices. Place in a well-heated dry frying pan. They will quickly release liquid. You need to let it boil completely.
3. Meanwhile, finely chop the onion.
4. When the liquid from the mushrooms has evaporated, add oil and onion to the pan. Fry until golden brown. Let cool.
5. Finely chop or grate eggs and processed cheese into a separate bowl. Add mayonnaise, squeeze out the garlic, stir until smooth.
6. Cut the chicken breast into medium cubes.
7. The salad is assembled in layers in the following sequence: cooled mushrooms, half of the egg-cheese mixture, breast, the rest of the egg-cheese mixture.
8. Place the dish in the refrigerator for 1 hour.
9. Cut the tomatoes into large quarter rings. After time, decorate the finished dish with them.
The provided selection of recipes will help you adequately welcome unexpected guests with delicious salads that will ideally complement vodka and diversify the menu of any celebration.
Salad beware of vodka for the winter has rightfully earned the trust of many people. It attracts with its simple and sharp, piquant taste. This appetizer is a win-win option for any feast. Now you don’t have to be afraid that guests will come unexpectedly, because the hostess has a powerful weapon in her hands - a simple salad of vegetables growing in the garden.
The “Goodbye Vodka” salad really goes well with such an alcoholic drink and goes great with barbecue. This type of salad will certainly appeal to all fans of home-canned food. Taking a jar of this salad with you on a picnic or outing is not difficult. And tasty vegetables from a salad are an affordable and healthy snack option when greenhouse vegetables are expensive, but there is little benefit from them. Then the salad “Beware, vodka” is relevant.
The whole secret of this simple “Goodbye, Vodka” salad is that here the vegetable ingredients are required in equal proportions.
When men first hear the name of this snack salad, they begin to look at the jar in surprise, trying to discern all its components. From the outside it looks very funny, because for a moment they turn into little children trying to look at the toys from the famous Kinder Surprise.
How to prepare salad Beware of vodka for the winter - 8 varieties
It is made from everything that is always at hand and grows in the garden in sufficient quantities.
Ingredients:
- tomatoes - 1 kg;
- sweet pepper - 1 kg;
- regular onion - 1 kg;
- carrots - 1 kg;
- cucumbers - 1 kg;
- cabbage - 1kg;
- salt - 5 tsp;
- sugar - 5 tbsp. l.;
- table vinegar 70% - 32 ml;
- vegetable oil - 250 ml.
When using vinegar essence, it is advisable to add a glass of water.
Cooking procedure:
- All vegetables must be thoroughly washed and peeled. Clean, washed jars can be sterilized in the oven for a couple of minutes.
- Unpeeled cucumbers are cut into small circles, tomatoes with skin are cut into medium cubes. Chop the pepper into thin long strips. Cut the onion into half rings, grate the carrots on a coarse grater. Shred fresh cabbage as finely as possible.
- Combine all the chopped vegetables in a large bowl. Using clean hands, mix the salad ingredients in a large bowl. Now add salt and sugar in the indicated proportions. After this, add sunflower oil. Mix vinegar essence with a glass of water.
- Mix everything very thoroughly and knead with your hands. Leave the resulting mixture to release the juice for 1.5-2 hours. Slowly pour the released juice through a sieve into a separate container. Place the collected juice on gas and bring to a boil. Pour hot brine over the salad. Stir all ingredients again.
- Now we put all the components on gas. We are waiting for it to boil again. After boiling, cook for another 10 minutes. After boiling, place the hot salad into sterile jars. We carefully roll up the salads. You can watch the step-by-step preparation of a simple salad here.
This simple salad of equal ingredients has long become a welcome guest on the tables of many experienced housewives.
We will need:
- Fresh cabbage;
- Juicy carrots;
- Regular onions;
- Bell pepper;
- Ripe tomatoes;
- Cucumbers;
- Salt - 5 tsp;
- Sugar - 5 tbsp. l.;
- Table vinegar 9% - 250 ml;
- Vegetable oil - 250 ml.
All vegetables are needed in equal proportions: 1 kg or 2 kg, at the discretion of the housewife.
Preparation procedure:
Cut all vegetables into thin strips. Cut the peeled cucumbers into slices, cut the tomatoes into slices. In a large container, mix all the chopped ingredients, add regular vinegar and spices. Leave the salad alone for 1 hour to infuse.
All jars that will be used to store the salad must be sterilized. The salad with the released juice is placed on the stove to boil; you need to let it boil for 10 minutes. The hot vegetable salad is placed in jars and poured with boiled juice.
Ingredients:
- Carrot;
- Bell pepper;
- Tomatoes;
- Cucumbers;
- White cabbage;
- Table vinegar - 250 ml;
- Vegetable oil - 200 ml;
- Salt - 5 tsp;
- Sugar - 5 tbsp. l.
- Pepper and hot spices - optional.
Preparation procedure:
All vegetables are thoroughly washed under running water, the cabbage is chopped into small strips or used using a special grater. Thinly slice the cucumbers into half rings. We cut clean carrots into small strips or three on a Korean carrot grater. Cut the onion into thin half rings. Cut the tomatoes into large cubes. Chop the washed sweet pepper into thin strips. Mix all the chopped vegetables in a large container, add all the specified spices, leave for an hour in a cool place to release the juice. The salad along with the released juice is placed on the fire and boiled for 10 minutes. The hot salad is sent to sterile jars for wrapping. You can view all the step-by-step actions here.
When creating this recipe, all housewives are guided by one principle: all vegetable components must be in equal proportions. The output is about 6 liters of tasty and healthy salad.
Ingredients:
- Overgrown cucumbers;
- Tomatoes;
- White cabbage;
- Bulgarian pepper;
- Juicy carrots;
- Salt - 5 tsp;
- Sugar - 5 tbsp. l.;
- Vegetable oil - 250 ml;
- Regular vinegar - 250 ml.
Preparation procedure:
Wash all vegetables, peel and cut into thin strips. Sprinkle the mixed ingredients with salt and sand, add vinegar, mix again with spices, leave for 1 hour to release the desired juice. After this, you need to put the salad on the fire after boiling and cook for minutes. Roll into sterile jars.
You can prepare this salad without cabbage, for those who do not really like this vegetable in any form.
Ingredients:
- Onion - 1 kg;
- Tomatoes;
- Bell pepper;
- Cucumbers - 1 kg;
- Carrots - 1 kg;
- Vegetable oil - 500 ml;
- Salt - 60 g;
- Vinegar essence 9% - 60 ml;
- Ground red pepper - 1.5 tsp;
Preparation:
Cut the pepper into medium strips and tomatoes into slices. Chop the onion into half rings. Cut the cucumbers into small circles. Grate the carrots on a fine grater. Mix all the ingredients. Add butter, salt and sugar to it in the indicated proportions. Don't forget to add vinegar and red pepper to it. Mix everything and leave overnight. The next day, put on fire and cook for 45 minutes. Roll into sterilized jars.
You can view the details here:
It is very similar to the “Goodbye Vodka” salad, only it is prepared without the use of cucumbers.
Ingredients:
- Carrots - 1 kg;
- Cabbage - 1.5 kg;
- Onion - 1 kg;
- Tomatoes - 2 kg;
- Sweet pepper - 1 kg;
- Salt - 3-4 tbsp. l.;
- Sugar 4 tbsp. l.;
- Celery root - to taste;
- Vinegar - 2 tbsp. l.;
- Ground black pepper - to taste;
- Spicy seasoning - optional.
Preparation procedure:
Finely chop the cabbage, cut the pepper into traditional strips, grate the carrots on a track for Korean salads, cut the onion into thin half rings, and cut the tomatoes into small slices. Mix everything in a saucepan, leaving only the cabbage. Place on the fire to simmer for 7-10 minutes. A little later, add cabbage and tomatoes to them when the carrots are ready.
The cabbage should be added at the end so that it does not have time to become soft, but remains crispy on the teeth.
Season the stewed vegetables with everything necessary in the indicated proportions, add the remaining fresh shredded cabbage. Simmer everything with spices a little more. Pour the salad into sterile jars and cover with tin lids. Details of preparing this salad variation are here https://youtu.be/HvYxI_Mzq20
Ingredients:
- 1 kg cabbage
- 1 kg carrots
- 1 kg onion
- 1 kg Bulgarian pepper
- 1 kg tomatoes
- 1 kg cucumbers
- 5 tsp salt
- 5 tbsp. Sahara
- 1 tbsp. rast. oils
- 1 tbsp vinegar
Preparation:
- Cut everything into traditional strips, pour in oil, vinegar, sand and salt, mix and let sit for 1 hour.
- Let it cook, after it boils, cook for no more than 10 minutes.
- Divide evenly into jars with the resulting marinade. Roll up the lids.
In the cold winter season, a small jar of the delicious “Beware, vodka” salad will stand on the table, pleasing the eye. When you want fresh and tasty vegetables, you don’t have to worry about it, you can use this delicious salad.
This salad has one specific recipe, which differs slightly for each housewife, but the general principle remains the same. The difference with this recipe is that it is sterilized. During the sterilization process, vegetables acquire a unique taste. This is an excellent option for preparing a salad, although it requires a lot of time.
Ingredients:
For the salad:
- 1 kg onions
- 1 kg cucumbers
- 1 kg carrots
- 1 kg sweet pepper
- 1 kg tomatoes
- 1 kg white cabbage
- 5 tsp salt
- 5 tbsp. Sahara
- 200 ml vinegar 9%
For the marinade:
- 2.5 liters of water
- 100 ml vinegar 9%
- 200 g sugar
- 60 g salt
Let's start cooking:
All vegetables used for salad should be thoroughly washed and lightly dried. Cut the onion as thinly as possible into half rings. It is the onion that is strongly felt in the salad. Therefore, those who do not really like onions can use it in smaller proportions. Cut the cucumbers into thin slices.
You can add hot pepper to make the salad spicy, but this is at the request of the hostess.
Chop the carrots into thin cubes. Pour boiling water into the chopped carrots for 10-15 minutes. This is done to soften the carrots, because they are one of the hardest vegetables. We also cut the pepper into thin strips. Cut the tomatoes into slices or medium cubes. Shred the cabbage thinly.
