Vegetable Salad [vegetarian]
A traditional vegetable salad (also known as Russian Salad), a perfect accompaniment to cold meats.
(approx. 200 g), peeled and cut into 2 pieces,
tin green peas
salt and pepper.
Put the carrots, parsnips, celery, leek* and celery stalk* to a big pan, pour 1-1.5l of water, add salt and pepper and bring to boil.
Lower the heat and cook the vegetables until they are tender (approx. 20 minutes).
Take the vegetables out from the stock, cool them down.
In the meantime, cut the apples and sour gherkins into 0.5-1 cm cubes. After you chop the gherkins, make sure to squeeze out the liquid.
When the cooked vegetables are cold, cut the carrots, parsnips and the celery into the 0.5 -1 cm cubes (the celery stalk and leek can be discarded).
Put all the chopped vegetables, apples and gherkins into a bowl, add the mayonnaise, seasoning and stir well.
* Optional, required only if you make the stock too.