Yeralash salad with smoked chicken recipe. Yeralash salad recipe with fries. Salad 'Yeralash', step-by-step recipe with photos

Everyone's favorite salad, “Yeralash,” will decorate any holiday table. Its constituent ingredients are natural products. Of course, it is not only very tasty, but also healthy, children adore it! We offer you two step-by-step recipes for preparing this salad: classic Yeralash salad and a quick one.

Yeralash salad classic recipe

We present a detailed recipe for the classic “Yeralash” salad below.

We will need the following ingredients for preparation:

One large beet or two small ones;
A jar of peas (canned) is best "Bonduelle";
300 grams of raw beef;
Ground red pepper, salt, parsley or dill to taste;
One large apple, sweet variety;
Two small carrots or one large one;
Two chicken eggs;
Half a fork of white cabbage is not large;
A bunch of fresh green onions;
Mayonnaise on quail eggs.

Salad preparation process:

Boil vegetables, eggs and meat. You don’t have to boil the beets, but grate them fresh, it’s a matter of taste. We are cooking.
Finely chop the cabbage and grate the apple. These two products can be mixed, but not necessarily. We mix it, it turns out juicier.
Next, cut the boiled vegetables beautifully. Beets into strips, carrots on a fine grater.
Boiled meat, mode in rectangular strips 3x1 cm.
Chop the eggs with a knife.
Chop the onion finely and finely.

Each ingredient must be kept separately, do not mix!

Let's continue cooking.

Now you need to take one large, round dish. We will beautifully lay our “Yeralash” salad on it.

We start from the very center of the dish, lay the meat up in a mound, surround it with fresh green onions, and then place it around the eggs, as if supporting the meat and onions. In the middle we insert several sprigs of dill.

So, our base is ready, now we lay out the petals neatly and beautifully in a circle. Carrots, beets, cabbage with apple, peas and decorate the sides with dill.

Note to the hostess! We don’t rush to pour out the juice from the peas, but leave it separately in a mug. When the salad is completely laid out on the plate, you can pour a couple of teaspoons of pea juice from the edges. It will make the salad juicier.

Place a drop of mayonnaise on top of each leaf (carrots, cabbage with apples, peas, beets), you can sprinkle a little ground red pepper, just a little, so that the salad does not taste bitter. Stir “Jumble” right in front of your guests, it will lift everyone’s spirits and create an unforgettable impression.

Don't forget to add salt to taste. The classic salad Yeralash is ready!

Quick Yeralash salad

This easy and quick to prepare dish is useful for every day, and is also perfect for any holiday table. It turns out very tasty and children especially like this salad; they take part in the preparation with pleasure, and then eat the fortified, healthy Yeralash salad with appetite!

All we need from ingredients:

Fries are the only fried product in our salad, 320 grams is just right;
One cucumber and one tomato, not pickled, take large vegetables or two small ones;
Red bell pepper 1 piece, large;
Ham 350 grams;
Salt to taste.

We whip up the Yeralash salad in almost the same way as a herring under a fur coat, laying out layer upon layer. We take a round or oval dish, put the ingredients on it in layers, you can grease each layer with mayonnaise, or at the very end you can make one large and thick layer of mayonnaise.

Sequence and preparation of salad:

The ham will go first, cut it into small strips and place it evenly on a dish, coat it with a little mayonnaise, just lightly.
We don't cook vegetables! Wash thoroughly and cut into small thin slices, or circles. First, place the cucumber on top of the ham, then the bell pepper, sweet pepper, and then the tomato. It is better to cut the red pepper into smaller pieces, into strips. Let's add some salt in between!
We fill the already laid out layers with a thick layer of mayonnaise on top. It is most convenient to use mayonnaise in a tube, bag, or packaging. It is very inconvenient to apply mayonnaise with a spoon from a bucket, and there is a high risk of ruining the salad, lubricating it and crushing it. And it should be airy and light not only in appearance, but also in taste.
Now we make a cap for our salad, laying beautiful French fries on top. It can be decorated with herbs, but most often it is not seasoned with anything.

Many people do not like to put a layer of mayonnaise on tomatoes, as it can drip and ruin the appearance of the salad. Someone does the opposite, first lays out the fries, and then pours mayonnaise over it. Decorating the top with grated, pre-boiled egg yolk, you can sprinkle with small dill; olives cut into rings also look great. Individually to taste.

When the salad has infused a little, you can stir it. But, of course, in its original form it is no less tasty!

A light, fresh, healthy and very tasty quick salad, Yeralash, is ready! Bon appetit!

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Salads, which are usually prepared for the holidays, are not particularly distinguished by their ingredients. For many years, the popular Olivier, vinaigrette, and herring under a fur coat no longer surprise anyone. You can try to prepare a very interesting appetizer, unlike others, and it will definitely replace all the long-known dishes. This is the Yeralash salad, which is prepared very quickly and interestingly and is sure to surprise loved ones and guests.

Classic salad "Yeralash"

Every housewife should try to cook “Yeralash”. A festive salad will also decorate your everyday table., because this is a very tasty and healthy snack. Both fresh and canned vegetables are added to it. You can cook at your own discretion and not be afraid to experiment when preparing the Yeralash salad. The classic recipe involves the inclusion of colorful ingredients, then the dish will be beautiful and everyone will want to try it.

Products you will need for cooking:

Cook the beef in advance and let cool to room temperature. Then cut into small cubes. Boil the beets until tender, cool and grate on a coarse grater. Place everything in separate bowls. Cut the onion into half rings and pour in diluted vinegar.

Cut the potatoes into rings and soak for a few minutes in cold water. Then place on paper napkins to absorb excess water, fry in oil in a frying pan until golden brown on both sides (you can use a deep fryer). Once the potatoes are cooked, add salt.

You need to take a large dish, leave some space in the center, and place the prepared ingredients in the salad in heaps: Korean carrots, meat, beets and onions. Place a gravy boat with mayonnaise in the empty middle of the plate. Sprinkle the top of the dish with herbs.

Cold dish with beef

A salad with beef, cabbage and peas is perfect for a regular weekday dinner. You can also serve it at the holiday table, especially if your guests are for a healthy diet. Ingredients for cooking:

It is better to boil the meat, eggs (beets and carrots - optional) in advance, and then preparing the salad will take about 35 minutes.

Cut the eggs, cooled after 15 minutes of cooking, into small cubes. Chop the cabbage into strips and cut the beets in the same way. Grate the carrots, chop the beef into cubes, finely chop the green onions.

Now you need to lay out all the prepared ingredients one by one: put the meat in the middle, around it - beets, carrots, cabbage, peas, put eggs on the meat and garnish with green onions.

Before serving, add mayonnaise. As a result, the salad will turn out very satisfying and colorful.

Chips with sausage

A cold dish with chips and sausage will be an excellent table decoration. The result is a very satisfying and tasty salad, which in the end will not leave anyone indifferent.

Ingredients for cooking:

A dish with sausage and chips is one of the few that is prepared quickly and requires a large financial investment. It will decorate the festive table and your guests will love it.

First you need to put the pan on the fire and place the carrots and beets there, cook for about 20 minutes. After the vegetables are cooked, let them cool. Then peel the beets and carrots and grate them on a fine grater.

Cut the sausage into thin strips. Rinse the cucumbers well under running water and cut into half rings. Wash the parsley and finely chop it. Open the can of peas and drain the liquid.

Take a large dish and put all the prepared ingredients in piles: beets, carrots, cucumbers, potato chips, sausage and green peas. Decorate everything on top with greens. Place a gravy boat with mayonnaise in the middle of the salad and serve.

Traditional and quick snack

In order not to waste a lot of time, you can make a very tasty and quick Yeralash salad. A recipe with Korean carrots will definitely look good on the table. To do this you will need the following ingredients:

Chop cucumbers and ham into strips, and tomatoes and peppers into cubes. You need to take a large dish, place the ham in the middle, and next to it - the rest of the ingredients for the salad in heaps: chips, Korean carrots, cucumbers, peas, peppers.

Salt and pepper all vegetables. For each product you need to put a spoon of mayonnaise and sprinkle with herbs on top. Stir only when the salad is already on the table so that all guests can see this beauty.

Bright salads always look great on the table, attracting attention and making you want to try them. This is what we count on: a set table should provide not only satiety, but also the benefits and pleasure of a chic-looking snack.

Attention, TODAY only!

Salad "Yeralash" refers to those salads that are laid out in heaps of food and served in this form. The salad is mixed immediately before consumption, and before that it decorates the table with its bright and attractive appearance. This recipe for the Yeralash salad uses boiled beef, eggs, apple, and vegetables - beets, carrots, cabbage, green onions and peas. Very tasty salad, I recommend it!

Ingredients

To prepare the Yeralash salad we will need:

boiled beef - 200 g;

boiled beets - 1 pc.;

fresh carrots - 1 pc.;

apple - 2 pcs.;

white cabbage - 200 g;

green onions - 0.5 bunch;

boiled eggs - 2 pcs.;

canned peas - 5-6 tbsp. l.;

mayonnaise - to taste.

Cooking steps

Cut the beef into strips. Chop green onions. Place the meat in a heap in the center of a large dish, place green onions around it. Grate the eggs and place them in a ring around the onion.

Grate raw carrots on a medium grater.

Finely chop the cabbage.

Cut the boiled beets into strips or, if you wish, you can grate them.

Cut the apples into strips, peeling the skin and removing the core.

Place heaps of food around the plate, alternating, so that each product is different in color. For example, an apple and cabbage should be separated into peas.

The final touch is applying mayonnaise. You can frame each mound of food with mayonnaise and serve it with a spoon, so you can quickly mix it in front of guests. Another option is that you can put mayonnaise in a separate gravy boat and then add it in front of guests. Serve the delicious “Yeralash” salad to the table.

Salads that can be prepared for the holiday table are not very diverse. For many years, Olivier, vinaigrette, capital or herring under a fur coat have remained the most popular. But if you wish, you can find recipes that can successfully replace these famous salads, especially on the everyday table.

A new salad that can surprise you with its unique taste will be “Yeralash.” You can put it on the table, and both your household and guests will definitely be delighted with it.

How to prepare Yeralash salad?

The ingredients for this salad can change, making it different all the time - unexpected, but certainly tasty.

Compound:

Boiled sausage - 200 g
Carrots - 2 pcs.
Canned green peas - 1 tbsp.
Spicy potato chips - 400 g
Parsley, lemon and fresh berries - for decoration
Salt, ground red pepper - to taste

Preparation:

Wash the carrots and beets. Place them in separate pans, add water so that it is 5 cm above the surface of the vegetables, and place on the stove. When the water boils, reduce the heat and simmer until the beets and carrots are soft. Carrots usually cook much faster than beets, so it’s best to cook the beets in advance. When the vegetables are ready, drain the water and set them aside to cool.
Now chop the boiled sausage into thin strips.
Peel the carrots and beets and cut into strips.
Before adding vegetables, clear some space in the center of the dish. Take a large dish and place beets on it, then sausage, then carrots, and then green peas. Arrange the chips nicely around the vegetables.
After this, place a gravy boat in the center of the dish, where you carefully place the mayonnaise. Decorate everything with herbs and arrange fresh berries in a beautiful pattern.

Yeralash salad has one feature that distinguishes it from other salads. Each housewife prepares it completely differently. Some people prefer to cook vegetables, while others use only fresh ingredients. The Yeralash salad recipe, which uses fresh vegetables, is considered the fastest. But the common thing in the Yeralash salad remains potatoes in the form of chips or french fries. To quickly prepare Yeralash salad as an unusual but very filling appetizer, you can use the following recipe.

Compound:

Ham - 200 g
Tomato - 1 pc.
Small French fries - 100 g
Mayonnaise, salt

Preparation:

Cut the ham into thin strips.
Wash the pepper, cucumber and tomato. Chop the pepper into strips. Cut the cucumber and tomato into slices.
Lay the vegetables in layers, add salt, pour a thick layer of mayonnaise, and place French fries on top. Stir the salad gently from bottom to top before eating.

Yeralash salad: recipe from the restaurant

Restaurants also appreciate this unusual salad and try to offer it as an appetizer. But if you use the list of ingredients used in the restaurant, this Yeralash salad can be prepared at home.

Compound:

Meat - 300 g
French fries - 200 g
Onion - 1 pc.
Cheese - 100 g
Beetroot - 1 pc.
Carrots - 1 pc.
Mayonnaise and salt - to taste
Sugar - 20 g.
Vinegar - 1 tsp.
Water - 100 ml
Vegetable oil - 1 tsp.

Preparation:

Wash the meat. Take a saucepan, add water and let it boil. When the water boils, put the beef in there and skim off the foam, then turn the heat to low. Cook the meat for about 2 hours. If you put meat in boiling water, it will then turn out very juicy. To tell if the meat is ready, stick a fork in; it should go in easily if it's done. Remove the pan from the heat and set aside to cool. Do not remove the meat from the broth.
At the same time as the meat, cook the washed carrots and beets. When they become soft, drain the water and leave them to cool.
Now start preparing the onion marinade. Dissolve sugar and salt in water, then boil it. Pour vegetable oil and vinegar into hot water.
Peel the onion and cut into thin half rings. Pour hot marinade over it. When the marinade has cooled, the onion will be ready.
Cut the cooled beef into thin strips. Drain the marinade and squeeze the onion. Grate hard cheese.
Peel the potatoes and cut into strips. Heat the oil and prepare the French fries.
Take a wide dish and layer the salad on it. Start with pickled onions, then time for boiled beef, then add carrots, beets, coat each layer with mayonnaise, place potatoes on top and sprinkle everything with cheese. Place the finished salad in the refrigerator. Decorate it with olives and sprigs of herbs.

Original recipe for Yeralash salad

If you want to get acquainted with the original Yeralash salad, then you should use this recipe.

Compound:

Beetroot - 1 pc.
Carrots - 2 pcs.
Potato chips - 300 g
Boiled sausage - 200 g
Fresh cucumber - 1 pc.
Lemon, parsley
Mayonnaise - 150 g
Ground red pepper, salt to taste

Preparation:

Wash the beets and carrots and cook in a separate container. When the vegetables are cooked, set them aside to cool. Then peel them and grate them on a coarse grater.
Cut the sausage into thin strips.
Wash the cucumber, remove the skin from it, cut into slices.
You can also take fresh frozen peas, then you need to defrost them and drain the water, just like the marinade from canned ones.
Wash the parsley, dry it and chop it finely.
Take a round dish and place carrots, cucumbers, sausage, beets, chips, and green peas in separate slides. Sprinkle them with herbs on top.
Place mayonnaise in the middle of the salad. It can also be prepared at home. To do this, wash 2 eggs, separate the yolks from the whites. Mix the yolks with 0.5 tsp. salt and 1 tsp. Sahara. Beat the yolks until the salt and sugar dissolve. After this, add 1 tsp. sunflower oil, lemon juice and dry mustard. Mix everything well. Homemade mayonnaise is ready.

So big that you can prepare a new salad every day. At the same time, housewives prefer recipes for quick and affordable salads. That’s exactly what my recipe for today is: simple, tasty and affordable. The “Jumble” salad is prepared in heaps very quickly, the ingredients are inexpensive, and the original design allows you to serve the salad in heaps on a flat dish on a festive table.

Each housewife can adjust the salad, which is laid out in piles, to suit her taste: remove some ingredients, and add some. For example, pickled mushrooms can be replaced with fried or boiled ones, and chicken meat with ham or sausage. Here, as they say, it’s a matter of taste. In my version, the ingredients are selected so that the taste of the finished salad in heaps is simply perfect.

Ingredients:

50 g fresh cabbage;
150 g chicken breast;
80 g Korean carrots;
100 g pickled mushrooms;
2 pcs. oblong potatoes;
medium-sized boiled beets;
green onion feathers;
mayonnaise.

How to prepare salad in piles “Jumble”:

Shred the cabbage into long thin strips. If you have a special knife for chopping cabbage, it is better to use it.

Boil the chicken breast and let the finished meat cool completely. We disassemble the boiled chicken fillet fiber by fiber. Salad in heaps with chicken turns out to be more dietary than with sausage or ham.

We clean the boiled or baked beets and grate them on a Korean carrot grater. If you don’t have such a grater, then simply cut the beets into thin and long strips using a sharp knife.

Peel the potatoes and grate them along the long side using the same grater, obtaining thin potato strips. If you don't have time to prepare a salad in piles with fried potatoes, use chips or ready-made fried potatoes in packs.

Then wash these potato straws in water and dry them well. And fry until crispy in a frying pan in enough oil.

We take a large flat plate and place six piles on it in a circle: cabbage, beets, chicken, mushrooms, Korean carrots, fried potatoes. Leave an empty space in the center.

Then pour mayonnaise into this void and sprinkle our salad with heaps of chopped green onions.