Home Drinks and cocktails Prague salad with boiled beef layers. With sausage and cheese. Salad with smoked chicken breast

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Prague salad with boiled beef layers. With sausage and cheese. Salad with smoked chicken breast

Unusually appetizing, hearty, spicy taste of the Prague salad from fried meat, sour apple, sweet pepper, pickled cucumbers will appeal to many. Prague salad is prepared quickly, saturating even very hungry guests with its composition.

Its recipe can be supplemented with various vegetables or spices, adding avocados, pickled mushrooms, mustard or fresh herbs as desired.

There are several of the most popular recipe options for this Czech salad. It can be served cold or warm, laid out in layers, mixed before serving.

Some housewives use only boiled beef, others add fried pork, ground pepper, dill, lettuce leaves. It is worth preparing this delicious, juicy, unusually hearty meal to the nearest festive feast to enjoy its aroma, treat yourself or picky guests.

Recipe for a classic Prague salad with meat and pepper

For this lettuce comes from Czech Prague it is preferable to take sweet apples with red or yellow skin. Delicate taste of this fruit, combined with hot peppers and hearty meat, will give you a feeling of quick satiety, will delight you with a delicate aroma and juiciness. Apples are recommended to be placed on top of the dish, cutting them with beautiful diamonds or petals.

A sprig of parsley and a few lettuce leaves will complement the decoration.

pork 150 grams;
beef 150 grams;
oil for frying meat;
2 pickled or pickled cucumbers;
1 sweet-sour red apple;
1 sweet red bell pepper;
half a spoonful of mustard;
lettuce leaves;
parsley;
1 onion;
ground white pepper;
mayonnaise.

First you need to clean and cut the vegetables. We cut off the tips of pickled cucumbers, take out soft seeds, cut off too hard skin from the sides. We peel the onion, take out the seeds from the apple and pepper, the whole core. We cut the cucumbers into rectangular or square sticks, chop the onion into half rings, cut the pepper into small thin strips. The apple must be cut into quarters, then into curly diamond-shaped slices.
Now you should prepare the mayonnaise dressing. Mix the juice squeezed from half a lemon, fresh mustard and mayonnaise, a little salt and ground pepper.
Then you need to fry fresh meat. My pork and beef, dry, beat with a hammer to make it softer, cut into small pieces. Salt each slice, sprinkle with allspice ground pepper. Put in a hot pan with oil, fry until a crust forms. Leave covered to keep the meat warm. A traditional salad is made with warm meat, so it turns out to be more satisfying.
Arrange lettuce leaves on a plate to make the dish look beautiful when served. Next, pour warm meat out of the pan, draining excess oil in advance. We spread the mixed vegetables, pour them with dressing. Decorate the salad with apples and parsley on top.

Hints and Tips:

So that the chopped onion does not taste bitter, it must first be put in the freezer for 5 minutes, and then scalded with boiling water.
If there is no lemon at home, you can take half a spoonful of 9% vinegar or dissolve citric acid in water.
You need to water the salad with dressing only immediately before eating, this should not be done in advance - juice will stand out from vegetables and warm meat.

Prague salad recipe with avocado pulp

This slightly modified Prague salad recipe with chunks of hard avocado and fragrant parsley sprigs will whet your appetite and delight with its originality. The base of spicy meat, boned in pepper, adds spice, and Vegetable mix with fruits gives tenderness, freshness. Exquisite, satisfying, but light dish prepared without mayonnaise - it is replaced by mustard-lemon dressing.

A little soy sauce will add spice to the dish.

250 grams of pork pulp;
2 small pickled cucumbers, pickled are also suitable;
bulb;
half an avocado;
yellow apple, preferably with sourness;
1 tangerine;
bunch of parsley;
tablespoon lemon juice;
a spoonful of mustard;
pepper, dried chopped basil;
a spoonful of soy sauce for dressing.

Pork pulp must be beaten off, cut into pieces, sprinkled with ground pepper and chopped basil, salt. Then the pieces should be sprinkled with juice squeezed from the tangerine, fried in a hot oil pan until a tender crust appears.
The onion must be peeled, cut into thin half rings. You can also sprinkle tangerine juice on it to beat off the specific onion smell.
Apple, pickles and half an avocado should be cut into thin strips. First you need to remove the bone, seeds.
Now you need to make a fragrant and spicy dressing. Mix soy sauce with lemon juice, mustard, pepper.
Gently mix the ingredients, spread on a dish with a slide, pour dressing. Top with small sprigs of parsley.

Hints and Tips:

To beat the meat without splashing, the pieces must be put in a plastic bag, straightened there, tied.
It is advisable to choose a hard avocado so that you can cut it into long thin strips.
If desired, all products can be laid out in layers, lubricating with dressing every other time. In this case, it is recommended to use mayonnaise.

Prague salad recipe with pickled mushrooms

Prague salad with addition fried champignons it turns out very juicy, satisfying and spicy in taste. Meat pairs perfectly with pepper and sour apple, greens add flavor and freshness to the salad. This dish can be served on the table during a feast with guests or prepared for a family dinner.

Mayonnaise sets off the piquancy of beef, sprinkled with hot pepper, emphasizes the tenderness of the apple.

200 grams of beef;
200 grams of champignons with caps;
1 red bell pepper;
bulb;
salted or pickled cucumber;
sour green apple;
parsley;
mayonnaise, salt.

Beef should be beaten off with a wooden mallet, cut into thin strips. All of them need to be peppered, salted, fried until fully cooked, cool.
From apples and peppers, it is necessary to remove the seeds, remove the stalks. Cut the pepper into strips or cubes, rub the apple coarsely.
Onion cut into thin half rings, sprinkle apple juice for flavor.
Pickled cucumbers must be peeled, cut into cubes. It is desirable that they do not taste sour.
Mushrooms should be cut in half or quarters, lightly fried. It is best to buy a jar where they are cut into hats.
Now you need to mix all the ingredients with a spoon, sprinkle with chopped parsley, salt. Before serving, put a couple of tablespoons of mayonnaise on top of the salad.

Hints and Tips:

For greater juiciness, fried meat can be stewed under the lid for about 5 minutes, adding a few tablespoons of water to the pan. Some housewives do not fry it at all, they use boiled.
Parsley can be replaced with cilantro green onion, dill.
It is advisable to peel an apple that is too hard and thick to make the salad more tender and softer in taste.

Any of these simple available recipes differs in juicy, saturated taste, gentle aroma, appetizing structure. This dish is suitable for a small holiday, family dinner, friendly gatherings.

Preparing the Prague salad for a short time, almost everyone likes it.

Salad "Prague"

The "Prague" salad has nothing to do with the rich assortment of traditional Czech cold appetizers, its name was invented by housewives, just like the huge number of variations in the recipe. The main trump card of the Prague salad is the combination of meat with some sweet ingredient: beef with an apple, chicken with prunes, and so on.

In addition to a contrasting combination, an appetizer may include assorted other vegetables and meat products, pieces of cheese and crackers.

Classic "Prague" salad - recipe

Despite all the variety of amateur recipes, the most common variation of "Prague" using a combination of beef and apples. This light salad Served warm and cooked in a very short time.

veal fillet - 290 g;
pickles - 135 g;
Bell pepper- 85 g;
onions - 45 g;
sour apple - 70 g;
juice of half a lemon;
spicy mustard - to taste;
mayonnaise - 115 g.

The preparation of the appetizer begins with the preparation of the ingredients for the vegetable pillow. For her, cut the pickled cucumber into thin strips, remove the box of sweet pepper and also finely chop its walls.

Divide the onion into the thinnest half rings. Just like the other ingredients, cut the sour apple into thin strips.

Make a light dressing by mixing mayonnaise with the juice of half a lemon and mustard. Dress the salad with dressing and place it on a serving platter.

Cut the meat into thin layers, season it and quickly fry until browned in a well-heated pan. Lay the pieces of hot meat on top of the salad pillow and immediately serve "Prague" to the table.

"Prague" salad with bell pepper and chicken

The second most popular salad is made with a combination of chicken, prunes and sweet peppers, which is ideal for fans of white meat poultry.

chicken (white meat) - 290 g;
sweet pepper - 110 g;
carrots - 95 g;
eggs - 4 pcs.;
prunes - 110 g;
canned peas - 130 g;
onions - 65 g;
mayonnaise for dressing.

Before preparing the Prague salad, pay attention to prunes: if the fruits are a bit dry, then pour boiling water over them, otherwise just remove the seeds and cut everything into strips. Pour boiling water over onion half rings to remove excess bitterness.

Put the chicken fillet to boil. Eggs are also hard-boiled, peeled and chopped.

Saute carrot slices with bell peppers in a little oil until the vegetables soften. Now you have two choices: combine all the components of the salad together, season and mix, or lay out in layers, spreading each subsequent layer with sauce.

"Prague" salad with ham

The recipe for the “Prague” salad with ham, crackers and cheese can be called the most minimalistic, however, croutons are added to it at your own discretion. The composition of such an appetizer is very variable, but in general, it includes ingredients from previous recipes.

Pre-boil chicken eggs, pour over them with ice water, peel and chop. Finely chop the onion and mix it with the eggs.

Add cubes of ham and hard cheese to the mixture. By analogy, cut and pickled cucumber.

Combine all salad ingredients mayonnaise dressing, a ready meal refrigerate. Before serving, the appetizer can be sprinkled with crackers or decorated with a simple parsley leaf.

Czech cuisine. Salad Prague with beef

When tourists who come from the Czech Republic share their impressions, along with castles and Charles Bridge, they always call the Prague salad. And it's not for nothing that they do it.

After all, this dish can be safely attributed to the sights of the country.

Prague salad with beef is really excellent. It combines the taste of fried meat, pickles and sweet and sour apples.

It is this feature that wins our hearts. Beef or pork is used in the classic recipe. Czechs always pour lemon juice over the meat, put it on lettuce leaves and spread apples on top.

Spices are also an essential ingredient.

At first glance, the salad seems a little unusual, but it is very popular with both the strong half of humanity and the weak. Men love him primarily for meat, and women for easy recipe and the ability to use a salad for the daily menu, and for the festive table.

In our country, the salad recipe has already undergone various interpretations, sometimes quite free. Very popular Prague salad with cheese and mushrooms.

So, we propose to prepare traditional Prague salad with beef layers.

400 gr. beef or 200 gr. beef and pork

200 gr. pickles

1 bell pepper

Art. a spoonful of lemon juice

vegetable oil for frying

We start by cooking the meat. First, we wash it, cut it into strips and fry in a pan in small portions.

You need to fry over high heat. Add spices to the meat to taste. It could be basil white or black pepper, coriander, cumin, nutmeg etc.

When the meat is almost ready, add to it the onion, cut into half rings. After that, the ingredients should cool in the pan.

Drain excess oil. We spread the meat in a bowl, sprinkle it with lemon juice, season with mayonnaise, salt to taste and mix.

We wash the lettuce leaves, let them dry, and put them on a dish or in a salad bowl. We spread the meat on them and decorate on top with thinly sliced \u200b\u200bstraws of pickled cucumber, bell pepper and apple.

Top with mayonnaise. That's it, the Prague Beef Salad cooked in layers is ready.

As you can see, the salad has a special characteristic - this is the right cutting and serving ingredients. After all, this dish should look traditional, and, believe me, it looks very beautiful!

Salad is very often served in portions, for this you can use not only plates, but also dishes in the form of glasses.

Prague salad Czech cuisine recipe

When tourists who have visited the Czech Republic begin to share their impressions, along with the Charles Bridge, Zam Český Sternberg and Moravian Kras, the famous Prague salad is also mentioned. Of course, this salad can also be safely attributed to Czech sights.

Anyway, to the culinary attractions.

The salad is really wonderful, but it conquers unusual combination m taste of fried meat, fresh apples and pickles. The recipe for a classic Prague salad involves the use of beef (veal) and pork. Moreover, the Czechs themselves must pour the meat with lemon juice, spread it on green lettuce leaves and decorate with apple slices.

And they certainly add spices to the salad.

Despite the unusualness, men should like this salad for the presence of meat in it (especially fried!), And ladies will appreciate the very simple recipe for this dish and the ability to use it both for the festive table and for the everyday menu. By the way, in our country it is known not only classic recipe salad in Prague, but also its interpretation (sometimes very free).

We offer you a choice of several recipes for such a wonderful salad.

Traditional Prague salad

Veal - 200 g;
Pork - 200 g;
Pickled cucumbers - 200 g;
Onion - 1 head;
Sweet pepper - 1 pc.;
Lettuce - 3-4 leaves;
Sweet and sour apple - 1 pc.;
Lemon juice - a tablespoon;
Mayonnaise - 200 g;
Spices - at your discretion;
Vegetable oil - for frying.

First, prepare the meat for the salad. We take lean pork and veal, wash, dry and cut into thin strips. Then fry the meat in small portions in a pan over high heat.

In the process of frying, add spices to the meat to your taste (white and black pepper, cumin, coriander, nutmeg, etc.). And when the meat is almost ready, put the onion sliced in half rings into the pan. After that, let the fry cool, drain the excess oil and sprinkle it with lemon juice.

We fill the meat with onions with mayonnaise or sour cream mixed with mayonnaise, pepper, salt and mix.

Wash lettuce leaves, let them dry and put them in a flat salad bowl or on a dish. We put the fried and mayonnaise-filled meat on the lettuce leaves and decorate it with thinly sliced \u200b\u200bstrips of pickled cucumber, apple and bell pepper.

Top the salad again with mayonnaise.

Prague salad with cheese

This is a completely different Prague salad recipe, in which mayonnaise as such is completely absent, and natural unsweetened yogurt is used as a dressing.

Smoked brisket - 150 g;
Hard cheese - 150 g;
Bulgarian pepper (pickled) - 1 pc.;
green onions;
Green salad;
Natural yogurt.

Cheese and brisket cut into thin sticks. My green onion feathers, dry and cut obliquely (you will get small rhombuses).

Then we prepare the dressing, for which we grind pickled peppers in mashed potatoes and mix it with yogurt, salt to taste. We put the washed and dried lettuce leaves (it is desirable that the salad is crispy) in a salad bowl, and put chopped brisket, cheese and onions on them.

Pour the sauce over the top.

Prague salad with mushrooms

Veal or beef - 200 g;
Fresh cucumbers - 200 g;
Fresh mushrooms - 200 g;
Apple - 1 pc.;
Egg - 1 pc.;
Vegetable oil;
Red ground pepper, salt and mayonnaise - at your discretion.

Boil the egg hard, and fry the meat and mushrooms, cut into slices (separately) in vegetable oil. We throw them in a colander so that they cool down, and the excess oil is glass. While the meat with mushrooms is cooling, peel the apple and cucumber and cut them into strips, and crumble the egg into cubes.

Mix all the ingredients and season them with red pepper, salt and mayonnaise.

In a traditional Prague salad, the meat is laid out in a slide on lettuce leaves and surrounded by slices of cucumber, apple and pepper. However, the recipe has the right to exist, in which all the ingredients are mixed or laid out in layers.

But no matter which recipe you prefer, a real Prague salad is “made” by fried meat, pickles and a fresh apple. Try and cook with pleasure!

Recipe: Salad "Prague" - with chicken, cucumbers, Bulgarian pepper and apple

Ingredients:
boiled chicken breast - 200-300 gr;
fresh large cucumber - 1 pc;
pickled cucumbers - 1-2 pcs;
large bell pepper - 1 pc;
green apple - 1 pc;
lemon juice - 1 tsp ;
mayonnaise - for dressing

Good day to all. I come to you with another delicious, simple and quick salad.

If you boil the chicken breast in advance, this salad can be prepared in fifteen minutes. That's how I usually do it. This morning I boiled it, and for dinner I prepared a salad.

The broth is useful for soup.

Let's proceed directly to cooking.

I need boiled chicken breast, fresh and pickled cucumbers, bell peppers of different colors (optional) and an apple, preferably green sweet and sour

Fresh cucumber cut into cubes

I cut the bell pepper in the same way and send it to the salad bowl with the cucumber

I peel the apple and cut it into cubes in the same way, sprinkle with lemon juice so that it does not darken

and add to the rest of the ingredients in a salad bowl.

I season with mayonnaise (can be replaced with sour cream or natural yogurt)

mix well and eat. I laid it out in bowls and garnished with dill

The salad is very tasty, I also often cook it for guests, everyone likes it. Delicious salads and Bon appetit.

Boil the breast for 30-35 minutes and cut everything for 15-20 minutes, in total it will take 50 minutes.

More of my salads

Cooking time:PT00H50M 50 min.

Prague salad recipe with pork and veal

Recipe comments:

The original salad, I will definitely write it down in my piggy bank, no special ingredients, but my beloved appreciated it, by the way, you can not only put pork with beef, you can replace beef with chicken or turkey breast, it will turn out more gently, otherwise unfortunately good beef it is quite difficult to buy in the store. Probably, you can fry the meat with beaten larger pieces, and then just cut into strips.

The recipe itself seems “masculine” to me - rough cutting, solid ingredients, marinated taste. Surely you can beat off the meat, especially if it is tough.

I really want to try this salad. Like something new on the holiday table.

Apples in recipes have always bugged me. For an amateur. I usually replace the apple with corn or prunes.

And it looks pretty appetizing!

very interesting and unusual salad. But apples may darken during the cooking of meat and then in the salad.

It’s certainly not scary, but you can’t put such a salad on the table. Maybe it makes sense to sprinkle chopped apples with lemon juice?

I cut apples when the meat is already "on the way", so they do not have time to darken.

And I associate Prague with the Prague cake. Who knows what kind of sweets are baked in this country, but Soviet childhood is a Prague cake.
I liked the salad, but is it necessary to use two types of meat? Is beef fried in a pan?

It is heavier than pork.

2 types of meat - a characteristic feature of the Prague salad. I usually take veal, it softens almost simultaneously with pork.

After all, the meat is also stewed in water after frying. You can’t eat it with your lips, yes, but it’s by no means raw 🙂

Rainbow, I think the salad is delicious! But my husband does not like apples in salads, unfortunately. You have to cook without them.

But the onion, I don’t know how you did it, but once I left it in boiling water, and only then drained the water, as in your recipe. The onion is completely soft! Now, I pour boiling water over it, stir it a little, then drain it through a colander, and under cold water I wring my hands a little.

Add to salads or make tomato sauce for barbecue.

The onion is hard, because it is young, it has not hibernated yet :). Cook according to personal experience and taste.

An unusual combination of flavors. I would also try to replace the usual onion with the Crimean sweet one, which can not be soaked, but put directly, raw, in a salad.

A very large shredder, this is a big minus.
When cutting an apple, be sure to water it with lemon juice, otherwise a color that is not very pleasant for the eye will form.

Prague beef salad recipe

Good luck and bon appetit! So that the apple does not darken, it is also sprinkled with lemon juice. Prague salad with beef is very convenient and beautiful to serve in portions in dishes in the form of glasses.

It can be basil, white or black pepper, coriander, cumin, nutmeg, and so on. The meat is fried with spices to taste.

Everything is cut thin and looks beautiful on a plate. Prague beef salad has a certain cut.

How to cook Prague salad with beef?

Lettuce leaf 4 pcs.

Vegetable oil to taste

Lemon juice 1 tbsp. l.

Pickled cucumbers 200 g

Bulgarian pepper 1 pc.

Prague beef salad recipe

We spread on lettuce leaves, meat and vegetables, pour over with mayonnaise.

Drain excess oil, sprinkle with lemon juice, salt, season with mayonnaise. Everything cools in the pan.

Add onions to the meat in half rings.

We add spices. We cut the meat into thin strips and fry in vegetable oil over high heat in small portions.

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Prague salad recipe, and more

When tourists, having returned from the Czech Republic, share their impressions, they are sure to talk about the amazing taste of the salad. Along with beautiful amazing nature, magnificent castles and Charles Bridge, Prague salad is rightfully called the hallmark of the Czech Republic.

Czech Republic is a hospitable country

Why can the Prague salad be called one of the sights of the country? It is prepared from beef, pickles and sweet and sour apples. In general, from an unexpected combination of products, resulting in an amazing dish.

Everything is so similar to the Czech Republic itself, the tastes of its people, simplicity, the fabulous power of Czech forests and fields. Salad conquers the hearts of those who try it once.

The guest could not refuse the treat, because it threatened him with death. He insulted the pan and he challenged him to a saber fight. These are the customs that prevailed in the Czech Republic in those days, but the salad did not become tasteless from this.

On the contrary, as if having absorbed all the medieval liveliness and strength, the secrets of the past and purity, this salad wins hearts precisely because it is simple, but at the same time brilliant.

As mentioned above, this salad is remembered by an unexpected combination of products that, it would seem, should not be together. Pickled cucumbers and apples, veal and pork, lemon juice and bell pepper. But in the end it gives such a memorable taste that you want to eat whole mountains of food.

That's why he and the salad to open the appetite.

One of the popular ways to prepare this salad involves the use of the following ingredients:

pickled cucumbers - 150 g
fresh veal meat - 150 g
pork - 150 g
onion - 2 pcs
Bulgarian sweet pepper - 1 pc.
apples - 150 g
lemon juice - half a glass
mayonnaise - 1 can

We clean the meat, wash it and fry it. We clean the pepper with apples from the cores and cut into strips. Next, cut all the other ingredients, preferably also into strips.

Mix everything thoroughly, pour over with lemon juice and add mayonnaise. Done, you can try!

For some reason, the strong half of humanity likes it more, maybe the simplicity of cooking captivates? Although men like it, most likely because of the meat, women like to cook it.

Prague salad can be used both for everyday and for holiday menu.

Czech or Prague salad in our country has undergone multiple interpretations. Often even too free. Some recipes invented by housewives with too free taste who violated the copyright of the one who first came up with original dish and created in free mode, led to the fact that almost nothing remained of the original recipe.

Nevertheless, digging into historical culinary references, we managed to find the following recipe for a layered Prague salad with beef and pickles, which can rightly be called one of the first.

beef - 200 g
pork - 200 g
pickles - 200 g
bell pepper - 1 pc.
onion - 1 pc.
mayonnaise - 200 g
lemon - 1 pc.
lettuce - 4 leaves
vegetable oil 50 g
salt, pepper and other spices to taste

Yes, and meat, if not overcooked or overcooked, will lose its taste. It is advisable to buy it fresh and not wash. It should exude freshness and be streaked with fat.

This applies to both pork and beef. It should be cut into strips and fried in a pan in small portions. You have to watch every piece.

The meat should be juicy. Do not forget, the taste of the Prague salad will depend on this!

And be sure to fry over high heat so that the meat does not have time to cook and dry inside.

Then we cut the onion, preferably in halves of the rings and add it there too. After cooling, put the meat seasoned with spices and onions in a bowl, season with lemon juice and mayonnaise and mix.

Don't forget to salt.

Separately, we wash the lettuce leaves, let them dry, and transfer them to a salad bowl. This is where we put the meat. We decorate the salad with chopped cucumbers on top, bell pepper and apples.

Pour everything over again with mayonnaise and the Prague salad is ready!

Although many choose classic salad options, for example, Olivier. If you decide to cook it, then here is the right recipe for you:

The taste of the salad will turn out excellent if you cook with soul, mentally transporting yourself to the medieval Czech Republic, remembering the hospitality of this people, the ability to make grand gestures, etc.

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Salad "Prague"

The recipe for this salad seems simple and uncomplicated, and at the same time very unusual - the combination of hot fried meat, fresh apples and pickles will impress any gourmet. Salad "Prague" one of the most popular salads Czech cuisine.

There are several options for preparing this salad, but I offer you the classic version of warm meat salad.

Ingredients for making Prague salad:

Veal (fresh tenderloin) 150 grams.
Pork (fresh tenderloin) 150 grams.
Pickled cucumbers 2 pieces.
Bulgarian sweet pepper 1 piece.
Onion 1 piece.
Green apple 1 piece.
Lemon 1 piece.
Mayonnaise 125 grams.
Mustard ½ teaspoon.
Sunflower oil for frying 4 tablespoons.
Salt to taste.
Ground white pepper to taste.
Sprigs of fresh dill and / or parsley 3-4 pieces.

Products not suitable? Choose a similar recipe from others!

Inventory:

Pan
Salad bowl or large bowl
Board for cutting vegetables
Hammer for beating meat
Kitchen towel, paper or waffle
Kitchen stove
Large flat serving dish

Preparing the Prague salad:

Step 1: Clean and chop the ingredients.

We take a large salad bowl or bowl and put the chopped ingredients there. First we take pickles.

Trim the tails on both sides. Cut lengthwise into two parts. If there are large seeds inside, then carefully scrape them out with a knife or spoon.

If the peel of cucumbers is tough, then it is also better to cut it off. The cucumber peeled in this way is first cut lengthwise into long plates. Then each plate, again along, cut into thin strips.

And cut each strip of cucumber into identical sticks, length about a centimeter. Throw in a salad bowl.

We clean the onion. Cut the onion as small as possible. Add to cucumbers.

Cut the bell pepper in two lengthwise. We make cuts along the perimeter of the stem and remove the seeds and stem.

Cut the pepper into thin sticks, as cucumbers were cut a little earlier. Also add to the salad bowl. Wash the green apple well.

You don't need to clean it. If there are damages on the peel, remove them with a knife.

Cut the apple into quarters and cut out the core. Cut the apple into medium-sized cubes and throw it into a salad bowl with the rest of the ingredients.

Step 2: Dressing the base for the salad.

Gently mix all our chopped vegetables into cubes. Wash the lemon thoroughly, cut into halves. Set aside one half - it can be used to decorate the finished salad.

Squeeze some juice from the second half onto our salad. Mix and let stand a few minutes.

If there is a lot of liquid in the salad bowl at the bottom of the glass, then drain the excess, carefully holding the salad with a spoon.

Step 3: fry the meat.

For the Prague salad, we need two pieces of pulp - veal and pork. We wash the meat from possible dust and dry it on a kitchen towel. We rub each piece of meat with salt and pepper and carefully serve with a hammer.

You can put the meat in a regular plastic bag, then the splashes will not scatter when beaten. Salted, peppered and beaten meat cut into strips in one and a half to two times more. how we cut our vegetables.

We put the pan on the fire. Pour in and heat vegetable oil.

When the oil sizzles, put the chopped meat into the pan. Fry the meat until cooked and golden brown.

We leave the finished meat in the pan so that it does not cool down before serving the salad on the table.

Step 4: Serve the Prague salad.

It is best to fill our “Prague” salad with mayonnaise just before serving. We mix chopped vegetables with mayonnaise right in the salad bowl, do not forget to add mustard.

We try, if necessary, salt and pepper. We take a large flat serving dish and spread the vegetable base of the salad on it. Spread hot fried meat on top.

We decorate all this with slices of the remaining half of a lemon and sprigs of fresh herbs, we take out a bottle of red wine - and an exquisite dinner is ready. Men will appreciate the meat accent of the salad, and lovely ladies will like the unusual fruit and vegetable base.

Bon Appetit.

- in order to cry less when cutting onions, you need to put it in cold water for 10 minutes or in the freezer for 3-5 minutes.

- If you got too bitter or hard onion, then it can be softened by pouring boiling water over it.

- juice of half a lemon can be replaced with 1/4 teaspoon of citric acid or half a teaspoon of vinegar.

- before you beat the meat with a hammer, put the meat in a regular clean plastic bag, gently straighten it there and beat it through the bag. This will avoid splashing of micro-meat particles and will not contaminate the hammer and work surface.

- warm mayonnaise salads are best seasoned immediately before serving so that they do not “float”.

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Recipe for salad "Prague"

Spring Guru (2779) 7 years ago

pickled cucumbers - 2 pcs.
onion - 1 head
apples - 1 pc.
mayonnaise - 4 tbsp. l.
lemon juice - 1 tbsp. l.
salt
ground black pepper

Servings Per Container: 4.

Drain the water from the onion.

Katyushonok Sage (19943) 7 years ago

Salad "Prague"
100 g beef
1 sweet pepper
1 egg
1 bulb
1 pickle
1 apple
150 g mayonnaise
salt to taste
Boil the meat and cut into thin strips. Hard boil an egg, finely chop. Also chop the cucumber, apple and sweet pepper into strips.

Chop the onion into thin half rings, pour boiling water over. Combine meat, egg, cucumber, apple, onion and pepper, salt, season with mayonnaise and mix well.

Olesya Guru (4285) 7 years ago

Boiled beef 150 g, boiled pork 200 g, pickles 2 pcs. apples (sour) 2 pcs. onion 1 pc. mayonnaise 250 g.
Cut the meat and cucumbers into strips, peel the apples from the core, cut off the skin and also cut into strips, cut the onion into half rings and soak for 4 hours in a solution: 1 tbsp. l. sugar, 2 tbsp. l. vinegar, 4 tbsp. l. water. Mix everything with mayonnaise, put in a transparent salad bowl, decorate with herbs or a figuratively carved egg and cranberries - as you like.

Irina Vedeneeva (Burlutskaya) Artificial Intelligence (313590) 7 years ago

120 gr fried veal
120 gr fried pork
120 gr pickles
1 onion
1 sweet pepper
2 apples
4 tbsp vinegar
120 gr mayonnaise

Roast veal and pork, pickles, onions, apples and sweet peppers cut into thin slices. Mix everything, sprinkle with vinegar or lemon juice and pour mayonnaise.

Olya Getmanenko Master (1444) 7 years ago

Salad "Prague"
Ingredients
Veal - 200 gr.
Pork - 200g.
Pickled cucumbers - 1 pc.
Onion - 2 pcs.
Lettuce leaves.
Mayonnaise olive (to taste).
Juice of 1 lemon.
Salt, pepper - to taste.
One pod of red hot pepper.
Cooking method
Cut the onion into thin half rings, pour over the water and leave to cool in water. Fry pork and beef in a very hot frying pan on both sides, pour a small amount of water and simmer for 25 minutes.
Cucumbers and lettuce cut into thin strips, pour over lemon juice and leave for a couple of minutes.
Drain the water from under the bow.
Cut the meat into small strips.
Red capsicum chop finely, finely.
Mix all the ingredients, season with mayonnaise, garnish with herbs.
BON APPETIT.

Thinker (6005) 7 years ago

veal - 100 g of fried pulp
pork - 100 g of fried pulp
pickled cucumbers - 2 pcs.
onion - 1 head
apples - 1 pc.
mayonnaise - 4 tbsp. l.
lemon juice - 1 tbsp. l.
salt
ground black pepper

Servings Per Container: 4.
Cooking time: 25-30 minutes.

Peel the onion and cut into thin half rings, pour boiling water and leave to cool in water.
Fry pork and beef in a very hot frying pan with oil, add a little water and simmer for 25 minutes.
Cucumbers cut into thin strips.
Peel the apple from the skin and core, cut into strips.
Mix cucumbers and apple and pour over cucumber pickle and lemon juice.
Cut the fried meat into thin strips.
Drain the water from the onion.
Combine the prepared products - mix, salt, pepper.
When serving, pour over the salad with mayonnaise and decorate with herbs.

Prague salad recipe with beef and pork

Ingredients for preparing the Prague salad with beef: pork 150-200 grams non-fat pulp, veal 150-200 grams non-fat pulp, onion 1 head, sweet and sour apple 1 pc. lemon juice 1 tbsp. spoon, mayonnaise 100 grams, coriander, nutmeg, ground pepper, salt, lettuce, dill and parsley. vegetable oil, pickled cucumber 1-2 pieces.

Recipe for Prague salad with beef:

Cut the apple into strips.
Peel the cucumber and cut into strips.
Onion cut into half rings.
To prepare the Prague salad, we take pork and veal meat in an equal weight ratio. Wash the meat. When roasting, the meat will turn out soft and fragrant if you hold the raw meat in a marinade made from coriander, nutmeg and mustard. Ground coriander and nutmeg in a small amount (in order to only emphasize the taste of meat) add to the mustard and stir. Place the meat in a container with marinade and refrigerate for a couple of hours.
Get the meat, cut into strips and fry in vegetable oil, put the meat out of the pan. Lightly fry the onion sliced \u200b\u200bin half rings until a transparent color. Mix mayonnaise with lemon juice.
Put the lettuce leaves on a dish and lay out the prepared ingredients for the salad in layers, spreading the layers with mayonnaise mixed with lemon juice.
On lettuce leaves, lay out a layer of meat, a layer of pickles and a layer of apples, cut into strips. When serving, decorate with greens.
Put the lettuce leaves on a dish and put the meat on them. Apples and cucumbers spread around the meat and decorate with herbs. A delicious salad, beautifully decorated in the New Year's style, will decorate the New Year's table.

Cooking time:

Prague salad

Known a little less than the Prague cake, the salad of the same name is able to captivate with a peculiar taste no worse than its dessert counterpart. Salads similar to Prague ones were probably invented by gourmets who love to eat densely and tasty.

The combination of two types of meat promises satiety. If onions and pickles are a common addition to meat dishes, then the arrangement of meat with apples is intriguing with its unusualness.

The external distinguishing feature of the Prague salad is the cutting of products into cubes.

Prague salad Ingredients:

The weight of the main components of the dish should be approximately the same. Therefore, we take 250-300 grams of pork and beef pulp, apples and onions, as well as canned (or pickled) cucumbers.

In addition, you need a little salt, vegetable oil, lemon juice, ground pepper and light salad mayonnaise.

Prague salad recipe

We start processing products with onions. We cut the peeled onions into thin half rings, put them in a deep container, pour boiling water over them.

Such a preparatory procedure will deprive the vegetable of bitterness and causticity.

Whole pieces of pork and beef cut into strips, fry until golden brown. To do this, first put them in the oil heated in a pan, let the juice evaporate.

Pepper and salt, pour the meat with water to almost completely cover it, and simmer under a closed lid, now until the water is absorbed and evaporated. Stew should be until the meat softens, that is, until cooked.

This process often takes an unequal amount of time for pork and beef, so it is better to cook them separately.

During frying, cut the meat into small cubes. canned cucumbers and fresh apples. We shift the onion to them, from which we first drain the cooled water.

Add ruddy pieces of both types of meat, squeeze the juice of half a lemon.

The final operation of mixing the products and the Prague salad is on the plates of those who wish to plunge into the culinary atmosphere of the Czech capital. Since the salad is called Prague, then Czech beer will become a logical national addition to it.

Salad "Prague" (2)

About the recipe:

Under this name, there are different varieties of salads. We give the classic Prague salad recipe - the one in which the Czechs themselves prepare it.
This salad turns out to be hearty and men will definitely like it, because it includes two types of meat at once: veal and pork. And at the same time, it contains pickles, onions and an apple, so it remains quite light and will certainly not leave beautiful ladies indifferent.

Bon Appetit!

Ingredients:

roasted veal 100 grams
fried pork 100 grams
pickled cucumbers 2 pieces
onion 1 head
apples 1 piece
mayonnaise 4 tbsp. spoons
lemon juice 1 tbsp. a spoon
parsley to taste
→ or celery greens to taste
ground black pepper to taste
salt to taste

To prepare, you may need:

Cooking method:

Cut the pulp of fried veal and pork, as well as pickles, into thin strips.

Onion cut into thin half rings.

Peel the apple from the skin and core, cut into strips.

Combine the prepared foods, pour them with lemon juice, salt and pepper.

When serving, pour over the salad with mayonnaise and decorate with herbs.

If you liked this recipe, please rate it or share it with your friends. We will be very grateful to you.

Prague salad - recipe

Most tourists, having returned from the glorious Czech Republic, as a rule, share their own impressions, and always talk about the wonderful taste of the salad. Along with amazingly beautiful nature, Charles Bridge and magnificent castles, Prague salad can rightfully be considered calling card glorious Czech Republic.

Czech Republic is a hospitable country

Why is this Prague salad can be attributed to one of the attractions of this country? In general, thanks to an unexpected combination of products that result in amazing salad. Everything is so similar to the Czech Republic itself, to the fabulous strength of the Czech fields and forests, the simplicity, the tastes of its people.

This salad wins the hearts of those who try it at least once. This country has always been famous for its hospitality.

There are cases from history, there are cases when, in the middle of the century, Czech nobles laid long and large tables on the roads. They invited the first person they met, treated them to everything that was on the table, and made sure to try the salad. The guest could not refuse the treat, because it could cost him his life.

By refusing, he insulted the pan, and he had the right to challenge him to a saber fight. These were the morals in the Czech Republic in those days, but this did not make the salad tasteless.

On the contrary, it has absorbed all the medieval strength and liveliness, purity and secrets of the past, this fat conquers the heart precisely because it is very simple, but at the same time brilliant.

Easy Prague salad recipe

As mentioned above, this salad is remembered by an unexpected combination of such products, which, it would seem, should not be together. Bulgarian pepper, lemon juice, pork, veal, apples and pickles.

But as a result, it gives such a memorable taste that you will certainly want to completely eat this salad without sharing it with others. That's what a salad is for, to give an appetite.

Inventory for the preparation of salad "Prague"

To prepare this salad, we need the following equipment: a large flat serving dish, a stove, a kitchen towel - waffle or paper, a meat beater, a cutting board for vegetables, a knife, a large bowl or salad bowl, a frying pan.

To prepare one of the most popular methods of its preparation, we need the following ingredients: one can of mayonnaise, half a glass of lemon juice, 150 grams of apples, one sweet bell pepper, two onions, 150 grams of pork, 150 grams of fresh veal meat, 150 grams of salted cucumbers.

First, clean the meat, wash it thoroughly and fry. We clean the pepper with apples from the cores and cut them into strips.

Then we need to cut all the other ingredients, it is advisable to cut them into strips as well. Mix everything thoroughly, pour over lemon juice and add mayonnaise.

Everything is ready, you can try!

For some reason, the strong half of humanity likes it more, maybe they are captivated by the simplicity of cooking? Although men like it, most likely because it contains meat, and women like to cook it.

Prague salad can be used both for a festive menu and for everyday use.

Authentic Prague salad recipe

In our country, the Prague or Czech salad has undergone multiple interpretations. In some cases, even too free. Certain recipes invented by imaginative housewives infringed on the copyrights of the one who first came up with the original dish and created in free mode, and this all led to the fact that almost nothing remained of the original recipe.

Nevertheless, digging into culinary historical references, I managed to find the recipe for the Prague puff salad with pickles and beef below, which can rightfully be called one of the first.

To prepare this salad, we need pepper, salt and other spices to taste, four lettuce leaves, one lemon, 200 grams of mayonnaise, one piece of onion, one piece of bell pepper, 200 grams of pickles, 200 grams of pork, 200 grams of beef.

A special stage is the preparation of meat. Most famous culinary specialists and chefs pay the utmost attention to meat and its preparation.

After all, the further taste of this salad will depend on the method of its preparation. Yes, and meat, if overcooked or undercooked, will lose its own taste. It is advisable to buy it fresh and do not wash it.

It should exude freshness and have fatty layers. This also applies to beef and pork.

It is necessary to cut it into strips and fry in small portions in a pan. Every piece needs to be watched.

The meat should be juicy. Do not forget that the taste of our Prague salad will depend on this!

And it is necessary to fry over high heat so that the meat does not have time to cook and dry inside.

Then comes the turn of spices. We take nutmeg, coriander, cumin, black pepper and basil.

Little by little, all this should be added to the meat. After we cut the onion, preferably in halves of the rings and add it there. After cooling, put the meat seasoned with onions and spices into a prepared bowl, season with mayonnaise and lemon juice and mix everything well.

You also need to remember to salt everything.

We wash the lettuce leaves separately, let them dry, and transfer everything to a salad bowl. I put the meat here. We decorate the salad on top with straws of chopped cucumbers, apples and bell peppers.

Pour over everything again with mayonnaise and our Prague salad is ready!

Prague salad with cheese

This is a completely different recipe for the Prague salad, mayonnaise is completely excluded from its composition, and unsweetened natural yogurt is used as a dressing.

To prepare a Prague salad with cheese, we need natural yogurt, green salad, green onion, pickled bell pepper in the amount of one piece, 150 grams of hard cheese, 150 grams of smoked brisket.

Cooking

Cut the brisket and cheese into thin sticks. We wash the green onion feathers, dry them well and cut them obliquely (small rhombuses are obtained).

Then we prepare the dressing, for which we grind the pickled pepper in mashed potatoes and mix it with yogurt, salt to taste. We put the washed and dried lettuce leaves (it is desirable that the salad was crispy) in a salad bowl, and then put the chopped brisket, onion and cheese on them.

Top with sauce.

Prague salad with mushrooms

This recipe can be called another free interpretation of the Prague salad. For it we need the following ingredients:

You can call this recipe another free interpretation of this famous Prague salad. To prepare this dish, we need mayonnaise, salt, ground red pepper, vegetable oil, one egg, one apple, 200 grams fresh mushrooms, 200 grams fresh cucumbers, 200 grams of beef or veal.

Cooking

To begin with, you should boil a hard-boiled egg, and mushrooms and meat, you need to cut into slices and fry separately in vegetable oil. After that, we throw them in a colander so that they cool down, and the excess oil drains. While the meat with mushrooms is cooling, peel the cucumber and apple and cut them into strips, and the egg should be chopped into cubes.

Mix all the ingredients and season them with mayonnaise, salt and red pepper.

Another recipe for Prague puff salad

The meat in a traditional Prague salad is laid out on lettuce leaves in a slide and surrounded by slices of pepper, apple and cucumber. However, the recipe also has the right to exist, in which all the ingredients are mixed and laid out in layers.

But whichever recipe you prefer, fresh apple, pickled cucumber and fried meat make a real Prague salad.

Layered Prague salad - nutritious, satisfying and delicious salad, which can well serve as a decoration for a regular or festive dinner. To prepare this culinary masterpiece we need the following ingredients: a bunch of greens (dill or parsley), fat mayonnaise, a small amount of dried prunes, canned or frozen peas, a large carrot, chicken eggs, a couple of medium-sized onions, a few salted cucumbers, chicken breast fillet, as well as black ground pepper, salt and other spices - according to taste preferences.

Layered Prague Salad is a tasty and nutritious layered salad for anyone. festive table.

Prague puff salad recipe

First, boil the chicken breast fillet in boiling, slightly salted water for 30-40 minutes until fully cooked, if desired, you can add peppercorns and bay leaf to the water. It is necessary to cool the finished fillet, and then cut into arbitrary small pieces.

Throw out of the jar in a colander salted cucumbers, after which it is worth waiting until the marinade drains and dry them thoroughly. Cut into small pieces or grate on a coarse grater.

Peel the onion from the husk, then finely chop. If the onion is too bitter, then it should be poured for one or two minutes with a small amount of boiling water, after which the water should be drained.

Boil a few chicken eggs, after which they should be held in cold water, and then peeled. You can finely chop the eggs with an ordinary vegetable cutter, however, it is recommended to rub on a coarse grater.

Rinse the carrots and peel them well, then grate them (large or medium to taste). It is recommended to grate carrots on a Korean carrot grater.

Freshly frozen green peas must be thawed, and the canned peas should be thrown into a colander or sieve, wait until all the liquid drains, then rinse under running cold water.

The next step is to remove the stones from the prunes, then cook for 30-40 minutes over medium heat in boiling water. Throw the boiled ready-made prunes into a colander, after which it should be washed in cold water and allowed to cool.

Everything prepared ingredients of our puff Prague salad must be laid out in a salad bowl or a deep bowl. It is necessary to do this in the following sequence: put the boiled chicken fillet in the first layer, the next - finely grated or chopped pickles. Then the next layer is carrots, after which comes green pea followed by a layer of boiled prunes.

Everything is covered with mayonnaise on top, after which the salad should be left in the refrigerator for several hours so that all layers of the salad have time to soak.

It should be served at the table slightly chilled, garnished with finely chopped or whole herbs and the remaining prunes. Puff delicious salad in Prague is ready!

Bon Appetit everyone!

In order to cry less when cutting onions, it must be put in cold water for ten minutes or in the freezer for 3-5 minutes.

If you got too hard or bitter onion, then you can soften it by pouring boiling water over it.

Lemon juice can be replaced with half a teaspoon of vinegar or a quarter teaspoon of citric acid.

Before you beat the meat with a hammer, put the meat in a clean ordinary plastic bag, straighten it there carefully and already beat through the bag. This will make it possible to avoid splashing small particles of meat, and will not contaminate the work surface and the hammer itself.

mayonnaise warm salads it is best to refuel just before serving, so that they do not “float”.

Prague salad

You will definitely take with you Prague salad recipe. which will take a leading place in your notes or menu as salads tocelebrategood table. or saladsnew yearhis table. and other solemn events. There are many options for preparing the Prague salad, the meat components for making the salad are replaced with chicken, turkey and other variations.

The classic Prague salad is prepared only from pork and veal meat in equal weight ratios.

Ingredients

pork 150-200 grams non-fatty pulp
veal 150-200 grams non-fat pulp
onion 1 head
sweet and sour apple 1 pc
lemon juice 1 tablespoon
mayonnaise 100 grams
coriander, nutmeg, ground pepper
salt
lettuce, dill and parsley
vegetable oil
pickled cucumber 1-2 pieces

Cooking

The apple is cut into strips. Peel the cucumber and cut into strips. Onion cut into half rings.

For cooking Prague salad We take pork and veal meat in an equal weight ratio. Wash the meat.
Author's technology of cooking meat for salad.
When roasting, the meat will turn out soft and fragrant if you hold the raw meat in a marinade made from coriander, nutmeg and mustard. Ground coriander and nutmeg in a small amount (in order to only emphasize the taste of meat) add to the mustard and stir.

Place the meat in a container with marinade and refrigerate for a couple of hours.
Get the meat, cut into strips and fry in vegetable oil, put the meat out of the pan. Lightly fry the onion sliced \u200b\u200bin half rings until a transparent color.

Mix mayonnaise with lemon juice.
Put the lettuce leaves on a dish and lay out the prepared ingredients for the salad in layers, spreading the layers with mayonnaise mixed with lemon juice. On lettuce leaves, lay out a layer of meat, a layer of pickles and a layer of apples, cut into strips.

When serving, decorate with greens.
You can serve Prague salad in a different version.
Put the lettuce leaves on a dish and put the meat on them. Apples and cucumbers spread around the meat and decorate with herbs.

A delicious salad, beautifully decorated in the New Year's style, will decorate the New Year's table.

Bon Appetit!

Happy New Year!

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Czech Republic is a hospitable country

Why can the Prague salad be called one of the sights of the country? It is prepared from beef, and sweet and sour apples. In general, from an unexpected combination of products, resulting in an amazing dish. Everything is so similar to the Czech Republic itself, the tastes of its people, simplicity, the fabulous power of Czech forests and fields. Salad conquers the hearts of those who try it once.

The Czech Republic has always been famous for its hospitality. There are cases from history when the local nobles in the Middle Ages laid large and long tables on the roads. They invited the first person they met to their place, treated them to everything that was on the table and always gave them a salad to try. The guest could not refuse the treat, because it threatened him with death. He insulted the pan and he challenged him to a saber fight. These are the customs that prevailed in the Czech Republic in those days, but the salad did not become tasteless from this. On the contrary, as if having absorbed all the medieval liveliness and strength, the secrets of the past and purity, this salad wins hearts precisely because it is simple, but at the same time brilliant.

Easy Prague salad recipe

As mentioned above, this unexpected combination of products that, it would seem, should not be together, is remembered. Pickled cucumbers and apples, veal and pork, lemon juice and bell pepper. But in the end it gives such a memorable taste that you want to eat whole mountains of food. That's why he and the salad to open the appetite.

One of the popular ways to prepare this salad involves the use of the following ingredients:

pickled cucumbers - 150 g
fresh veal meat - 150 g
pork - 150 g
onion - 2 pcs
Bulgarian sweet pepper - 1 pc.
apples - 150 g
lemon juice - half a glass
mayonnaise - 1 can

We clean the meat, wash it and fry it. We clean the pepper with apples from the cores and cut into strips. Next, cut all the other ingredients, preferably also into strips. Mix everything thoroughly, pour over with lemon juice and add mayonnaise. Done, you can try!

For some reason, the strong half of humanity likes it more, maybe the simplicity of cooking captivates? Although men like it, most likely because of the meat, women like to cook it. Prague salad can be used for both everyday and festive menus.

Authentic Prague salad recipe

Czech or Prague salad in our country has undergone multiple interpretations. Often even too free. Some recipes, invented by overly free-spirited housewives who infringed on the copyrights of the person who first came up with the original dish and created in free mode, have resulted in almost nothing left of the original recipe. Nevertheless, digging into historical culinary references, we managed to find the following recipe for a layered Prague salad with beef and pickles, which can rightly be called one of the first.

Ingredients:

beef - 200 g
pork - 200 g
pickles - 200 g
bell pepper - 1 pc.
onion - 1 pc.
mayonnaise - 200 g
lemon - 1 pc.
lettuce - 4 leaves
vegetable oil 50 g
salt, pepper and other spices to taste

Cooking meat is a special stage. Many famous chefs and culinary experts pay the utmost attention to meat and its preparation. After all, the further taste of the whole dish will depend on the method of its preparation. Yes, and meat, if not overcooked or overcooked, will lose its taste. It is advisable to buy it fresh and not wash. It should exude freshness and be streaked with fat. This applies to both pork and beef. It should be cut into strips and fried in a pan in small portions. You have to watch every piece. The meat should be juicy. Do not forget, the taste of the Prague salad will depend on this! And be sure to fry over high heat so that it does not have time to cook and dry inside.

Next comes the spices. We take basil, black pepper, cumin, coriander and nutmeg. All this is gradually added to the meat. Then we cut the onion, preferably in halves of the rings and add it there too. After cooling, put the meat seasoned with spices and onions in a bowl, season with lemon juice and mayonnaise and mix. Don't forget to salt.

Separately, we wash the lettuce leaves, let them dry, and transfer them to a salad bowl. This is where we put the meat. We decorate the salad with chopped cucumbers, bell peppers and apples on top. Pour everything over again with mayonnaise and the Prague salad is ready!

Although many choose classic salad options, for example, Olivier. If you decide to cook it, then here is the right recipe for you:

The taste will turn out excellent if you cook with soul, mentally transporting yourself to the medieval Czech Republic, remembering the hospitality of this people, the ability to make grand gestures, etc.

Salad "Prague" with bell peppers and beef is a colorful dish consisting of a vegetable mix and juicy meat pulp. In this case, instead of boiling, we will quickly fry the meat in a pan, mix it with the rest of the ingredients while still warm, and in a few minutes we will enjoy an excellent result!

The fried mixture of beef and pork in a salad is in perfect harmony with bell peppers, onions, cucumbers and a tender apple, and simple refueling from mayonnaise and mustard successfully complements this original flavor combination. This dish can be prepared for a small holiday, family dinner or friendly gatherings.

Ingredients:

beef (pulp) - 150 g;
pork (pulp) - 150 g;
bell pepper - 1 pc.;
pickled or pickled cucumbers - 150 g;
onion - 1 small head;
sweet and sour apple - 1 pc.;
lemon juice - 1 tbsp. a spoon;
mustard - ½ teaspoon (or to taste);
mayonnaise - to taste;
salt, ground hot peppers- taste;
vegetable oil (for frying meat) - 3-4 tbsp. spoons;
parsley - a few branches (for decoration).

Salad "Prague" with beef recipe with photo

How to make Prague salad with bell pepper and beef

Since the meat in the "Prague" salad should be warm, we will cook it at the very last turn, and the first thing we will do is vegetables. After removing the stalk with seeds, cut the bell pepper into thin sticks about 4 cm long.
Remove cucumbers from brine or marinade and chop into strips.
We clean the onion, cut into thin half rings. To get rid of bitterness, pour boiling water over the onion and leave for 5 minutes, after which we recline it in a colander, cool.
Peel the apple, cut out the core. We cut the pulp of the fruit into thin rectangular slices, the size of which should approximately coincide with the pieces of bell pepper.
So that the apple slices do not darken and lose their appearance, put them in a deep container and sprinkle with lemon juice. Add all the vegetable components of the Prazhsky salad to the apple, mix.
For dressing, mix mayonnaise with mustard, a portion of which is adjustable to taste, add ground pepper. We put the prepared sauce aside for the time being and proceed to cooking the meat.
Cut the beef into thin slices across the grain. Wrap with cling film and beat off on both sides.
Next, cut the meat chops into narrow strips. Fry in a hot pan with vegetable oil. We cook the meat over high heat so that it is quickly fried, but at the same time remains soft and juicy inside. Remove the hot beef from the pan, salt and pepper to taste. Place in any dish with a lid to keep warm.
Similarly, we cut, beat off and fry pork. Do not forget to salt and season the meat with hot pepper.
Place a mixture of fried beef and pork on the portioned plates with the bottom layer. On top of the slide we place a vegetable "assortment", decorate with parsley leaves.
The Prague salad with bell pepper and beef does not need to be impregnated, so pour the components with mayonnaise sauce and serve immediately.

Bon Appetit!

With the holidays approaching, most housewives are looking everywhere for simple, but interesting recipes original festive snacks, chief among which are various bright salads. Simple and tasty can become a real decoration of the festive table. puff salad Prague, which is prepared on the basis of a win-win combination boiled chicken and prunes, complemented by other ingredients that make the dish tender and satisfying at the same time, and dressed with mayonnaise. Most interesting cooking recipes delicious Prague salad to your attention are presented below.

How to make Prague salad

The recipe for a simple and delicious Prague salad is very easy, so it is ideal even for not the most experienced housewives. All you need is to properly prepare necessary products, chop them in a certain way, lay them out in layers, and then soak them in mayonnaise sauce, making a thin cobweb out of it. The taste of the dish turns out to be very rich, tender and pleasant - this simple, but incredibly tasty and spectacular salad is sure to please guests. In addition, the components for such an appetizer are inexpensive, so Prague salad belongs to the category of budget ones.

Preparation of ingredients

In order for your simple, uncomplicated salad to turn out to be unrealistically tasty and beautiful, as in pictures from culinary magazines, you need to properly prepare the products for it:

Until fully cooked in salted water with the addition of spices, boil the meat or prepare another meat product, which will become the basis of this snack.
Marinate the onion in simple marinade salt, sugar, vinegar and water.
Boil eggs and carrots, cool, peel. If raw carrots are indicated in the recipe, then you just need to wash them well, and then thinly cut the peel.
Dip the prunes in boiling water for a few minutes to soften it a little, to make the taste of the dried fruit more saturated, which will give the finished dish a spicy sweetish taste.
Make homemade mayonnaise or use a store-bought mayonnaise sauce to soak the appetizer layers.

Prague salad recipe with photo

Classic variant this simple but delicious dish involves a combination of several components, the obligatory among which are chicken meat, boiled eggs, pickles, pickled onions and prunes. However, many housewives often modify original recipe, complementing the usual taste of this simple snack with new ingredients or replacing one product with another. Each of the Prague salad variations turns out to be delicious, so it has the right to life. The most interesting of them in the form step by step instructions with photo for you are described below.

Salad Prague with prunes puff

Time: 34 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 236.5 kcal per 100 grams.
Purpose: for a snack.
Cuisine: Czech.
Difficulty: easy.

The simplest and most common version of this dish is Prague puff salad with chicken and prunes, which can be prepared not only for any holiday, but also made part of everyday home cooking. It is prepared quickly, but in the end it turns out very tasty, tender, but at the same time satisfying. You can serve the dish on small plates in portions, but on the festive table a large salad bowl with delicious colorful ruins under the sonorous name Prague will look much better.

Ingredients:

chicken fillet - 250 g;
chicken eggs - 3 pcs.;
onion - 2 pcs.;
carrots - 2 pcs.;
canned green peas - 170 g;
pickled cucumbers - 3 pcs.;
prunes - 90 g;
salt - 0.5 tsp;
sugar - 2 tsp;
vinegar - 2 tbsp. l.;
mayonnaise - 210 g.

Cooking method:

Chicken fillet boil in salted water with your favorite spices until tender. Cool down. Cut into medium sized cubes.
Cut two medium onions into half rings, put in a deep plate. Mix vinegar, salt, sugar, send to the onion. Add enough water to completely cover the onion. Stir, leave for 15-20 minutes.
Boil carrots and eggs, peel, grate into separate containers on a coarse grater.
Cucumbers cut into cubes, wring out excess marinade.
Cut prunes into 4 parts, pour boiling water for 5-6 minutes. Then fold back on a sieve to glass excess liquid.
Put the cubes of meat in the first layer, make a mesh of mayonnaise.
Then lay out the pickled onions, chopped cucumbers, cover with grated eggs, pour over with mayonnaise again.
Put the grated carrots in the next layer, green peas and pieces of prunes on it.
Finish the top of the appetizer with a mayonnaise net, decorate with herbs.

With ham and mushrooms

Time: 10 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 254.8 kcal per 100 grams.
Purpose: for a snack.
Cuisine: European.
Difficulty: easy.

To simplify the classic recipe a bit and save time on its preparation, you can make Prague salad with ham and mushrooms, and not with meat and prunes. The ingredients for this snack option are simple and affordable, often found in the refrigerator of many housewives, and do not require preliminary preparation, so this delicious variation of the Prague salad is ideal for treating unexpected guests.

Ingredients:

pickled cucumbers - 2-3 pcs.;
ham - 230 g;
chicken eggs - 4 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
fresh champignons - 250 g;
vegetable oil - 30 ml;
green peas - 85 g;
mayonnaise - 140 ml.

Cooking method:

Wash mushrooms, dry, cut into thin slices. Send to a frying pan heated with vegetable oil, fry over medium heat until lightly browned.
Then add to the champignons the onion cut into half rings, the carrot grated on a coarse grater. Continue cooking over moderate heat until the vegetables are fully cooked.
Chop the ham and cucumbers into thin strips, rub the boiled eggs on a fine grater.
Lubricate the bottom of the salad bowl with mayonnaise, put the ham, mushrooms with vegetables on it, then the cucumber layer. Spread with mayonnaise.
Fill everything with grated eggs, make a mayonnaise mesh, sprinkle with green peas.

Salad Prague with sausage and cheese

Time: 14 minutes.
Servings: 5 persons.
Calorie content of the dish: 241.3 kcal per 100 grams.
Purpose: for a snack.
Cuisine: Western European.
Difficulty: easy.

Another interpretation of the famous snack from the category of dishes on hastily- simple and delicious Prague salad with sausage and cheese. For its preparation, you can take any type of sausage, but the usual boiled meat is very harmoniously combined with the rest of the components. Cucumbers can be taken both fresh and pickled, cheese - hard or processed: it all depends on the vegetables available, as well as the gastronomic preferences of guests or household members.

Ingredients:

boiled sausage - 225 g;
salted cucumbers - 2-3 pcs.;
chicken eggs - 3 pcs.;
hard cheese - 180 g;
canned corn - 110 g;
mayonnaise - 115 g.

Cooking method:

Boil eggs, peel, finely chop. Put on the bottom of a large flat plate, pour mayonnaise.
Cucumbers rub on a coarse grater, squeeze. Lay out the next layer.
Sprinkle with corn, make a mayonnaise mesh again.
Cut the sausage into thin strips, place on top of the corn, coat with mayonnaise.
Cover the top of the dish with grated cheese, garnish with sprigs of fresh herbs.

With smoked sausage

Time: 12 minutes.
Servings: 7 persons.
Calorie content of the dish: 239.6 kcal per 100 grams.
Purpose: for a snack, lunch, dinner.
Cuisine: Czech.
Difficulty: easy.

Prague turns out to be no less tasty with smoked sausage, especially since the recipe for this salad remains just as simple, even elementary. This version of the famous Prague snack is appreciated for the speed of preparation, because all the ingredients for it are simple and affordable. Prague with smoked sausage can always help out in a situation where guests are already on the doorstep or if after a hard day's work you need to quickly feed your family with a delicious dinner.

Ingredients:

smoked sausage of any kind - 175 g;
processed cheese- 2 pcs.;
canned green peas - 120 g;
fresh cucumbers - 3 pcs.;
chicken eggs - 4 pcs.;
Chinese cabbage- 100 g;
fat sour cream - 80 g;
mustard - 25 g.

Cooking method:

Hard-boil the eggs, after cooling, peel and cut into medium-sized cubes.
Cut sausage, cheese, cucumbers into the same cube.
Shred the cabbage into thin strips.
Put all the ingredients on a large dish in separate piles, in the middle place a creamy mustard dressing.
To sprinkle canned peas. Combine all ingredients before serving.

Time: 26 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 240.7 kcal per 100 grams.
Purpose: for a snack.
Cuisine: Western European.
Difficulty: easy.

It turns out very tasty Prague salad with bell pepper, which also belongs to simple, light and quick snacks. Such a bright dish is best served in small salad bowls in portions, but if you are cooking for a large company, it would be advisable to make a delicious salad cake using a detachable form, laying out all the ingredients in layers and soaking them with mayonnaise cobwebs.

Ingredients:

chicken fillet - 280 g;
pickled cucumbers - 2 pcs.;
onion - 1 pc.;
chicken eggs - 4 pcs.;
Bulgarian pepper - 2 pcs.;
mayonnaise - 175 g.

Cooking method:

Cut a large onion into half rings, marinate in a mixture of vinegar, salt, sugar and water.
Boil the chicken fillet, cut into large cubes.
boiled eggs, pickles and bell pepper cut into small cubes.
Put the salad in layers: chicken, onions, cucumbers, eggs, peppers. Pour in mayonnaise sauce.

With prunes and walnuts

Time: 16 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 257.2 kcal per 100 grams.
Purpose: for a snack.
Cuisine: Western European.
Difficulty: easy.

Do you want to cook a light, but tasty and hearty snack to the holiday table? Take on board a simple Prague salad recipe with prunes and walnuts. Such an original dish will become not only a bright decoration of your festive glade, but will also pleasantly surprise guests with its rich meaty taste, favorably complemented by a sweetish note of prunes and crispy nut crumbs.

Ingredients:

ham or boiled meat - 265 g;
cheese durum varieties- 125 g;
chicken eggs - 4 pcs.;
prunes - 85 g;
walnuts- 100 g;
mayonnaise - 240 g.

Cooking method:

Peel the nuts from the shell, grind into large crumbs, fry over low heat until lightly browned.
Cut the meat product into strips, grate hard-boiled eggs and cheese on a coarse grater.
Steam prunes, cut into small pieces.
Using the culinary ring, assemble the salad, laying out the components in layers in the following sequence: meat, eggs, prunes, cheese.
Spread each layer generously with mayonnaise. Top the salad with a thick layer of walnut crumbs.

Salad Prague with chicken and apples

Time: 19 minutes.
Servings: 7 persons.
Calorie content of the dish: 257.5 kcal per 100 grams.
Purpose: for a snack.
Cuisine: European.
Difficulty: medium.

A light piquant sourness can be given to a simple and tasty Prague salad by adding a couple of sweet and sour apples to the main components. Such Prague has a bright rich taste, because the combination of ingredients in it is very harmonious, where each product favorably complements and emphasizes the taste of the others. How to cook delicious Prague with chicken and apples, describes the following recipe.

Ingredients:

chicken breast - 265 g;
fresh and salted cucumber - 1 pc.;
quail eggs - 8 pcs.;
processed cheese- 130 g;
sweet and sour apples - 2 pcs.;
lemon juice - 1.5 tsp;
mayonnaise - 170 g.

Cooking method:

Cut the chicken breast into small cubes, fry in a small amount of vegetable oil over medium heat until fully cooked. Place the meat pieces on a paper towel to remove excess fat.
Cucumbers and melted cheese cut into thin strips.
Remove the skin from the apples, remove the seed pods, cut the flesh into medium-sized cubes, sprinkle with lemon juice.
Combine all the ingredients, season the salad with mayonnaise, put in a deep salad bowl.
On top of Prague with chicken and apples put boiled quail eggs, cut into halves, garnish with dill sprigs.

Prague with beans

Time: 38 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 249.2 kcal per 100 grams.
Purpose: for a snack.
Cuisine: Western European.
Difficulty: easy.

A simple and delicious Prague salad can be prepared with the addition of canned beans- this protein-rich product will make the dish even more satisfying. It is better to replace prunes with dried apricots, which harmoniously fit into the flavor bouquet of the snack, without relieving its usual light sweetness. Prepare such a simple but delicious Prague for a family dinner or a festive table, and you can be sure that not a single guest will leave your culinary skills without a well-deserved compliment.

Ingredients:

chicken fillet - 320 g;
carrots - 1 pc.;
canned beans - 210 g;
onions - 2 pcs.;
pickled cucumbers - 4 pcs.;
dried apricots - 135 g;
mayonnaise - 180 g.

Cooking method:

Boil the chicken fillet with salt and spices, cool, cut into medium-sized cubes.
Cut the onion into half rings, marinate in a sugar-vinegar solution with a pinch of salt.
Chop cucumbers into small cubes raw carrots grate on a fine grater.
Steam the dried apricots for a few minutes, cut into long thin strips.
Put the ingredients of Prague with beans in layers in this order: meat, onions, beans, carrots, cucumbers.
On top of each layer, draw a thin mayonnaise cobweb.
Arrange dried apricots on top of the salad. Send the finished dish for a while in the refrigerator.

beef salad recipe

Time: 26 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 253.9 kcal per 100 grams.
Purpose: for a snack.
Cuisine: Czech.
Difficulty: medium.

Meat salads are always popular, especially among men. A simple and tasty Prague salad in any interpretation includes some kind of meat product, but the beef version deserves special attention. Juicy meat fried with onions, combined with pickled cucumber, sweet prunes and fragrant apple create an incredibly delicious composition. They dress the beef salad with mayonnaise, but to add spice and piquancy to such an original Prague, you can flavor the salad with mayonnaise-based sauce with mustard and lemon juice.

Ingredients:

beef tenderloin - 420 g;
pickled cucumbers - 4 pcs.;
onions - 2 pcs.;
sweet and sour apple - 1 pc.;
prunes - 120 g;
mayonnaise - 100 g;
mustard - 1 tbsp. l.;
lemon juice - 1 tbsp. l.;
vegetable oil - 35 ml.

Cooking method:

Cut the beef into small rectangular pieces, put in a hot frying pan, pour in the oil. Fry the meat over high heat until fully cooked. Add salt and pepper to taste.
Onion cut into half rings, send to fry to the meat. Bring the onion to softness and transparency.
Transfer the prepared onion-meat mixture to a salad bowl, leave to cool.
Cucumbers cut into strips. Peel the apple, remove the seeds, chop the pulp into cubes.
From mayonnaise, lemon juice and mustard, prepare a sauce to coat the layers.
Steam prunes, cut into strips. Put half of the dried fruits on the meat. Season with sauce.
Then lay out the cucumbers and apple cubes cut into strips, again coat with sauce.
Cover the top of Prague with beef with the second part of prunes, decorate to your liking.

So that a simple and tasty Prague salad in your performance has high palatability and satisfied the requirements of even the most picky guests, remember some secrets of experienced chefs:

If you use boiled meat as a meat base to make it tasty and juicy, cook the product over high heat, neglecting the taste of the broth.
Cucumbers for Prague take moderately salty, but not sour. If you don't want your simple salad to float on the table before the guests arrive, be sure to squeeze the chopped vegetables well before forming a separate layer of appetizer from them.
Pay special attention to the onion - properly pickled, it will make the appetizer even tastier, so stick to the following proportions: for 2-3 onions you need to take half a teaspoon of salt, two teaspoons of sugar and two tablespoons of vinegar.
If there is not a lot of time to pickle the onion, pour it with boiling water, not cold water, along with spices - this technique will help to quickly rid the vegetable of bitterness and acquire the sour-sweet taste familiar to the finished product.