Sometimes the most delicious meals come from the simplest of ingredients. This long-forgotten salad recipe is proof that you don’t need fancy products or complex techniques to create a flavorful and hearty dish. This salad is filled with the goodness of boiled eggs, mushrooms, pickled cucumbers, and cooked carrots, and it’s dressed with a creamy mixture of olive oil and sour cream, without the heaviness of mayonnaise. Let’s dive into this delightful, easy-to-make recipe, perfect for any meal.

Full Recipe:

Ingredients:

1. Boil 4 eggs: Hard-boiled eggs add protein and texture to the salad. Boil the eggs for 9-12 minutes, ensuring that the yolks are fully set. Once cooked, cool the eggs under cold running water, then peel them.
2. 400 g mushrooms: Mushrooms provide an earthy, meaty flavor to the salad. Clean the mushrooms and chop them into cubes for easy cooking.
3. 50 g butter: Melt the butter in a frying pan over medium heat to sauté the mushrooms. Butter gives the mushrooms a rich, deep flavor.
4. Sauté the mushrooms: Add the chopped mushrooms to the melted butter in the pan and fry them for 5-7 minutes. Stir occasionally to ensure they cook evenly. Add a pinch of salt and fry for another 1-2 minutes to bring out their flavor. Once cooked, set the mushrooms aside to cool.
5. 250 g pickled cucumbers: Pickled cucumbers add a tangy, crunchy element to the salad, balancing the richness of the mushrooms and eggs. Chop them into small cubes.
6. 3 cooked carrots: Boil or steam the carrots until they are tender but not mushy. Once cooked, cool them down and cut them into cubes. The carrots provide sweetness and vibrant color.
7. Prepare the eggs: Separate the yolks from the whites of the hard-boiled eggs. Chop the egg whites into slices and mash the yolks with a fork.
8. Make the dressing: In a small bowl, combine 50 ml of olive oil and 60 ml of sour cream. This creamy yet light dressing gives the salad a velvety texture without using mayonnaise. Add a pinch of salt and a handful of chopped fresh dill for a fragrant herbal note. Mix the dressing well until it’s smooth.
9. Assemble the salad: In a large bowl, combine the sautéed mushrooms, cubed cucumbers, cooked carrots, and sliced egg whites. Pour the dressing over the salad and toss everything together until the ingredients are evenly coated.
10. Serve: Your first salad is ready! It’s simple, nutritious, and packed with flavors that complement each other beautifully.

Boiling the Eggs:

1. Boil 4 eggs: The first step in preparing this salad is to boil the eggs. Hard-boiled eggs are an excellent source of protein and provide a rich, creamy texture that complements the other ingredients in the salad.
   • Instructions: Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over high heat. Once the water starts boiling, reduce the heat to medium and let the eggs cook for 9-12 minutes, depending on how firm you want the yolks. To ensure the eggs are perfectly hard-boiled, aim for the full 12 minutes.
   • Cooling the Eggs: After boiling, transfer the eggs to a bowl of cold water or run them under cold tap water for a few minutes. This will stop the cooking process and make peeling easier. Once the eggs have cooled, gently peel them and set them aside for later.

Preparing the Mushrooms:

2. 400 g mushrooms: Mushrooms are a key ingredient in this salad, providing an earthy, savory flavor that pairs beautifully with the other components. They also add a slightly chewy texture, making each bite more interesting.
   • Cleaning and Chopping: Before cooking the mushrooms, ensure that they are properly cleaned. Use a damp cloth or paper towel to wipe off any dirt or debris. Avoid washing them directly under water, as mushrooms absorb moisture quickly. Once clean, chop them into small cubes or slices, depending on your preference.
3. Sautéing the Mushrooms:
   • 50 g butter: Butter not only helps to cook the mushrooms but also enhances their flavor, giving them a rich and slightly nutty taste. Melt the butter in a medium frying pan over medium heat.
   • Sauté the Mushrooms: Add the chopped mushrooms to the melted butter and sauté them for about 5-7 minutes. During this time, the mushrooms will release their moisture and start to shrink. Stir occasionally to ensure they cook evenly on all sides.
   • Seasoning: Add a pinch of salt to bring out the natural flavors of the mushrooms. Fry for an additional 1-2 minutes to deepen the flavor. Once cooked, remove the mushrooms from the heat and let them cool.

Pickled Cucumbers and Carrots:

4. 250 g pickled cucumbers: Pickled cucumbers (or gherkins) add a tangy, refreshing crunch to the salad. Their briny flavor provides a nice contrast to the richness of the eggs and mushrooms.
   • Chopping: Drain the pickled cucumbers from their brine and chop them into small cubes. This size allows them to blend well with the other salad components without overpowering the dish.
5. 3 cooked carrots: Carrots add a touch of sweetness and vibrant color to the salad. Their natural sweetness balances the savory notes from the mushrooms and eggs.
   • Boiling or Steaming: You can either boil or steam the carrots until they are tender but not mushy. This should take about 10-15 minutes, depending on the size of the carrots. Once cooked, allow them to cool before chopping them into small cubes.

Preparing the Eggs:

6. Separate the yolks from the whites: Once the boiled eggs have cooled and been peeled, it’s time to prepare them for the salad.
   • Egg whites: Cut the egg whites into small slices or cubes. These will add both texture and protein to the salad.
   • Egg yolks: Mash the egg yolks with a fork until they form a smooth paste. This will be incorporated into the dressing to add richness and creaminess.

Making the Dressing:

7. Creamy Dressing: Instead of using traditional mayonnaise, this salad is dressed with a lighter, healthier alternative made from olive oil and sour cream. The dressing is creamy without being heavy, and it complements the other ingredients beautifully.
   • Ingredients:
     • 50 ml of olive oil: Olive oil is used as the base for the dressing, providing healthy fats and a smooth texture. It’s important to use high-quality olive oil for the best flavor.
     • 60 ml of sour cream: Sour cream adds a tangy richness to the dressing, without the need for mayonnaise. It helps to bind the ingredients together and gives the salad a luxurious feel.
     • Salt: A pinch of salt enhances all the flavors in the salad.
     • Fresh dill: Chop a small handful of fresh dill and add it to the dressing. Dill has a bright, slightly citrusy flavor that pairs well with the cucumbers and eggs.
8. Mixing the Dressing: In a small bowl, whisk together the olive oil, sour cream, salt, and dill until smooth. Make sure all the ingredients are well combined to create a creamy, cohesive dressing.

Assembling the Salad:

9. Combine the Ingredients: Now that all the individual components are prepared, it’s time to assemble the salad.
   • In a large mixing bowl, combine the sautéed mushrooms, chopped cucumbers, cooked carrots, and sliced egg whites.
   • Dress the Salad: Pour the creamy dressing over the salad and gently toss everything together until all the ingredients are evenly coated. Be careful not to overmix, as you don’t want the salad to become mushy.
10. Serve: Your salad is now ready to be enjoyed! For the best flavor, let the salad sit in the refrigerator for about 30 minutes before serving. This allows the ingredients to absorb the dressing and the flavors to meld together.

Storage Tips:

• Refrigeration: Store the salad in an airtight container in the fridge. It will stay fresh for up to 3 days. The flavors will continue to develop, so it might taste even better the next day.
• Separation of Dressing: If making ahead, consider storing the dressing separately and mixing it into the salad just before serving. This will help prevent the salad from becoming soggy.
• Freezing: This salad is not ideal for freezing due to the fresh vegetables and dressing. It’s best consumed fresh.

Tips for Success:

• Don’t Overcook the Eggs: Hard-boiled eggs should have fully set yolks but should not be overcooked to avoid a rubbery texture. Aim for a cooking time of 9-12 minutes.
• Sauté Mushrooms Correctly: Cook the mushrooms on medium heat, allowing them to release their moisture and become golden brown. Stir occasionally to ensure even cooking.
• Pickled Cucumbers: Adjust the amount based on personal preference. For a more tangy flavor, add a little extra; for milder taste, reduce slightly.
• Dressing Balance: The ratio of sour cream and olive oil can be adjusted for a creamier or lighter dressing. Add a touch of lemon juice for extra brightness if desired.

Conclusion:

This long-forgotten salad is a delicious reminder that simple ingredients can create something truly special. The combination of earthy mushrooms, tangy pickled cucumbers, sweet carrots, and creamy eggs, all brought together with a light and tangy dressing, makes for a perfect side dish or a light meal. Best of all, it’s easy to prepare and doesn’t require any fancy ingredients or techniques. Whether you’re serving it at a family dinner, a potluck, or just enjoying it on a casual night, this salad is sure to please everyone at the table. Try it out and rediscover the beauty of simplicity in cooking!