20.05.2020
73
Recipe information
Cooking:
2 hour 7 min.
Complexity:
Easy
Calorie content:
1178
Carbohydrates:
125.85
Fats:
48.01
Squirrels:
66.79
Water:
798
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Carrot | 200 Column |
| 2. | Green peas | 200 Column |
| 3. | Potatoes | 350 Column |
| 4. | Ham | 200 Column |
| 5. | The apples | 100 Column |
| 6. | Lemon juice | 1 Tsp |
| 7. | Salt | taste |
| 8. | Black pepper | taste |
| 9. | Mayonnaise | 6 art. l |
| 10. | Sour cream 15% | 3 art. l |
| 11. | Boiled eggs | 5 PC. |
| 12. | Vegetable broth | 200 Ml |
| 13. | Gelatin | 20 Column |
| 14. | Mustard | 1 art. l |
Cooking
1. Stage
Boil and finely dice potatoes, carrots and add peas. Finely chop the ham and apples. Sprinkle apples with lemon juice. Mix all.
2. Stage
Prepare the sauce: mix mayonnaise, sour cream, mustard, salt, pepper. In 200 grams of broth, dilute gelatin and mix everything.
3. Stage
Line the mold with cling film so that the edges hang down, distribute half the salad to the bottom of the mold, lay the eggs and cover with the second part of the vegetables.
4. Stage
Put the salad in the refrigerator overnight. Garnish with sweet paprika.