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Ruska salata | kuhinja



Ruska salata
Originalni recept za Rusku, Francusku i Italijansku salatu
RUSKA SALATA , NORMATIV ZA 10 osoba (porcija): 1kg krompira, 300gr sargarepe, 100gr peruna-koren, 100gr pastrnaka, 100gr celera-koren, 150gr graska, 300gr kiselih krastavaca, 4 kom. jaja, 1konzerva ringlica, 300gr sunke, 15gr senfa, 2gr bibera, 1 limun-sok, 1veza perun lista, 3dcl majoneza (fond), so po ukusu.
Krompir u ljusci i svo ostalo povrce skuvati (posebno), kad se skuva (ne prekuvati), prohladiti, krompir oljustiti i sve iseci (osim graska) na kockice 0.5x0.5 cm. Jaja takodje skuvati i iseckati sitno. Sunku, kis.krastavcice i ringlice takodje iseckati na kockice (0.5x0.5). Sve to staviti u adekvatnu posudu dodati cvrsti majonez, senf, limunov sok, so i biber (po ukusu) i sve lagano izmesati da se dobije ujednacena masa. Rusku salatu zatim staviti u frizider da odstoji 1 sat, nakon cega se moze sluziti. Prilikom serviranja, formirani oblik preliti Majonez sosom i malo posuti sitno seckanom sunkom i persunovim listom.
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FRANCUSKA SALATA, Normativ i nacin pripreme je isti kao za Rusku salatu, sa tom razlikom sto se umesto 300gr sunke (kod Ruske) u Francusku stavljaju 300gr struganih (rendanih) kiselih jabuka. Sve ostalo je isto.
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ITALIJANSKA SALATA, Normativ i nacin pripreme je isti kao za Rusku salatu, sa tom razlikom sto se povrce za Italijansku ne sece na kockice , vec na tanka rezanca. A umesto 300gr sunke (kod Ruske), za Italijansku se koristi 100gr kuvanog pasulja (samo zrna, ocedjena od vode), 100gr obarenih spageta, 100gr rendanog parmezana (kackavalja) i 100gr sveceg paradajza Kon k´ se (oljusten paradajz, seckan na kocke 1x1 cm)


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