Cooking Process:
- Prepare the Ingredients:
- Finely chop the onions and mushrooms.
- Fry the onions and mushrooms together in a pan until tender and golden brown. Set aside to cool.
- Cook the Vegetables and Eggs:
- Boil the beets, carrots, potatoes, and eggs separately until they are soft and fully cooked.
- Once cooked, peel the vegetables and eggs (if needed).
- Grate and Dice the Ingredients:
- Grate the boiled and peeled beets, carrots, potatoes, and eggs using a coarse grater.
- Assemble the Salad:
- Use a food ring (or any round mold) to layer the salad for a neat presentation:
- Start with a layer of grated potatoes.
- Next, add a layer of fried mushrooms and onions.
- Follow with a layer of diced pickled cucumbers.
- Then, add a layer of grated hard-boiled eggs.
- Continue with a layer of grated carrots.
- Finish with a layer of grated beets.
- Use a food ring (or any round mold) to layer the salad for a neat presentation:
- Season and Chill:
- Carefully coat each layer with mayonnaise, ensuring even coverage.
- Sprinkle a little salt over each layer (except the pickled cucumbers, as they are already salty).
- Once assembled, refrigerate the salad for at least 1 hour to allow the flavors to meld.
- Garnish and Serve:
- After chilling, carefully remove the food ring.
- Decorate the top of the salad with dill sprigs and, if desired, frozen cranberries for a festive touch.
Serving:
- Serve the multi-layer salad chilled as a beautiful and appetizing addition to your festive feast. Its layers of flavors and vibrant colors will surely impress your guests!
Your recipe not only highlights the richness of ingredients but also ensures a visually appealing presentation. Enjoy making and sharing this wonderful salad with your loved ones!
