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RUSSIAN SALAD
150 g piece of cold roast beef or cooked tongue
1 Russian pickled gherkin
3 cooked potatoes
2 cooked carrots
1 apple
120 g canned, drained peas
sauce:
75 ml smetana
25 - 50 ml mayonnaise
white pepper

Combine the ingredients for the sauce. Cut the vegetables, meat and apple into small cubes or thick strips. Gently mix in the peas and the sauce, season with pepper. Add more smetana or mayonnaise if necessary.

Cover the salad and let stand in refrigerator for a couple of hours. Serve the salad spooned on a bed of lettuce, garnish with wedges of tomato and hard-boiled eggs, dill sprigs etc.


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