As you know, Peruvian Russian Salad, is definitely one of the most consumed and popular dishes in Peru and that is why it earns its popularity. Now are you ready to learn how to make it? Come on to see this amazing recipe, but before I show you a little brief of history about this Russian salad.
A Little History of the Peruvian Russian salad
Believe it or not, Peruvian Russian Salad is a dish that is consumed in various parts of the world but as its name says it comes from Russia. The story tells that in 1860 the chef Lucien Oliver of the Hermitage restaurant located in Moscow.
After the history of Peruvian Russian Salad, we are going to show the recipe:
Peruvian Russian Salad Recipe
Ingredients
- 2 cup potatoes
- 1 cup peas
- 1 cup green beans
- 1 cup carrot
- 2 cup beets
- 2 cup mayonnaise
- 6 boiled eggs
- 1 can tuna chopped
- ½ bundle of parsley
- ½ cup green olive
Instructions
- First, in a deep bowl, place 2 cups white potatoes, 1 cup of peas, 1 cup of green beans, 1 cup of carrot and 2 cups of cooked and diced beetroot.
- Now we mix with 2 cups of mayonnaise to which a pinch of ground garlic was added.
- Now add 6 chopped hard-boiled eggs, obonite mackerel tuna in good quality oil, mixing carefully, also adding all the tuna oil.
- Finally we add more mayonnaise, chopped parsley and optionally green olive
Notes
Russian Salad Nutritional Values
The beet or beet is a vegetable high in calories and rich in sodium because it is a good source of folic acid. It is highly recommended for women of reproductive age and pregnant women, the fiber it contains will favor our digestion.
It is a fairly complete salad since it contains a large amount of vitamins A and C, ideal for our body.
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