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. The delicate taste of this fruit, combined with hot peppers and hearty meat, will give you a feeling of quick satiety, 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;
- a tablespoon of 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. Soy sauce mixed 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. The meat is ideally combined 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 hats;
- 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 the contrasting combination, the appetizer may include assorted other vegetables and meat products, slices 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
In second place is a salad 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 the 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.
Set to boil chicken fillet. 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 options: 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 most minimalist recipe can be called the “Prague” salad recipe with ham, crackers and cheese, 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, and cool the finished dish. 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 holiday 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, and it conquers with an unusual combination of the 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, not only the classic Prague salad recipe is known, but also its interpretations (sometimes very free ones).
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;
- bell 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 knead a little with my hands under cold water.
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 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.
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 sheets
- 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 you do not roast it or overcook it, will lose its taste qualities. 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, bell peppers and apples on top.
Pour everything over again with mayonnaise and the Prague salad is ready!
Although many choose classic options salads, 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 pieces. 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. Green apple wash 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.
- to cry less when cutting onions, you need to put it in for 10 minutes cold water or 3-5 minutes in the freezer.
- 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 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.
Chop the red capsicum 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 the frying of meat, we cut canned cucumbers and fresh apples into small cubes. 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 rightly 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, in which mayonnaise is completely excluded, 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 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
First you need to 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 is a nutritious, hearty and tasty salad that can 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 delicious and nutritious layered salad to any holiday 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 seeds 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.
All ready-made ingredients of our layered 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, followed by green peas, followed by a layer of boiled prunes.
From above, everything is covered with mayonnaise, 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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The recipe for Prague salad with chicken and prunes was, of course, invented in the Czech Republic. Initially, it was a dish more like goulash with vegetables. But at some point, Soviet tourists mistakenly took him for a snack, which, by the way, they really liked. Czech chefs enterprisingly decided not to mind, and since then more and more more recipes"Prague" salad. We want to present the most interesting of them to you.
This recipe gained great popularity and became the basis for other variations. Extraordinarily delicious combination chicken and prunes are usually liked even by those who do not like meat and fruit in one dish. Boil the ingredients in advance, and the preparation of the dish will not take much time.
Cooking time: 30 minutes
Servings: 5
Ingredients:
- prunes (300 g);
- onion (1 pc.);
- boiled chicken egg (4 pcs.);
- boiled carrots (3 pcs.);
- pickled / pickled cucumber (4 pcs.);
- canned peas (200-300 g);
- mayonnaise (200 g);
- salt, pepper, other spices (to taste);
- table vinegar, 9% (for marinade, 1 tablespoon);
- sugar (for marinade, 1 tsp);
- drinking water (for marinade, 200 ml).
If you come across hard prunes, pour boiling water over it and leave for 10-15 minutes to make it softer.
Cooking:
- Prepare the onion marinade - mix vinegar, sugar, water and salt.
- Peel the onion and cut into small cubes. Pour in the marinade and leave for 15 minutes.
- Cut prunes into small pieces.
- Peel the eggs and cut into cubes.
- Cut carrots into cubes.
- Drain the brine from the cucumbers and cut them into small cubes. Squeeze out excess liquid.
- Drain liquid from peas.
- Squeeze the onion from the marinade.
- Lay the salad in layers on the prepared dish. The first layer is chicken. Season with salt, pepper and spices to taste, if desired. Cover with mayonnaise.
- The second layer is pickled onions. Drizzle with mayonnaise.
- The third is cucumbers.
- The fourth layer is eggs. Lubricate with mayonnaise.
- Fifth - carrots.
- The sixth layer is peas.
- Seventh - prunes. Cover with mayonnaise.
Salad ready!
Delicate combination chicken meat and prunes complement the fragrant fried mushrooms. Olives and pickled cucumbers add spice to the dish. So tasty and festive salad pleasantly surprise your guests.
Cooking time: 30 minutes
Servings: 6
Ingredients:
- boiled chicken breast, fillet (600 g);
- prunes (200 g);
- onion (2 pcs.);
- fresh mushrooms - champignons / porcini (300 g);
- pickled / pickled cucumber (3 pcs.);
- boiled carrots (2 pcs.);
- boiled chicken egg (7 pcs.);
- pitted olives (100-200 g);
- vegetable oil (for frying, 30-50 ml);
- mayonnaise (300 g);
Cooking:
- Peel the onion and chop finely. Fry in vegetable oil until transparent.
- Wash the mushrooms, dry with a napkin and cut into slices. Add to the onion and cook until the liquid has completely evaporated. Season to taste and fry until golden brown, stirring constantly (about 8-10 minutes).
- Cut the chicken into cubes.
- Drain the brine from the cucumbers and chop them into cubes. Squeeze out excess liquid.
- Grate carrots on a fine grater.
- Peel the eggs, separate the yolks from the whites. Grate the egg whites and yolks separately. Leave one egg for decoration (cut in half).
- Drain the brine from the olives and cut them into halves.
- Lay the salad in layers on the prepared dish. The first layer is chicken. Season to taste and brush with mayonnaise.
- The second layer is mushrooms with onions. Cover with mayonnaise.
- The third is carrots.
- The fourth layer is prunes. Cover with mayonnaise.
- Fifth - olives. Make a mayonnaise net.
- The sixth layer is cucumbers.
- Seventh - proteins. Make a grid of mayonnaise.
- Using a culinary brush, grease the salad on the sides with mayonnaise.
- Garnish with grated egg yolk and egg halves.
The dish is ready!
The original version of the salad "Prague". The recipe uses smoked chicken instead of traditional boiled. The salty taste of the cheese is perfectly set off by the sweetness of beets, carrots and prunes. Try it, it's very tasty! The original design of the salad will certainly make it a favorite of the festive feast.
Cooking time: 40 minutes
Servings: 5
Ingredients:
- smoked chicken breast, fillet (500 g);
- prunes (300 g);
- boiled beets (4 pcs.);
- boiled potatoes (3 pcs.);
- boiled carrots (3 pcs.);
- boiled quail egg (8 pcs.);
- hard cheese (300 g);
- garlic (2-3 cloves);
- mayonnaise (200 g);
- parsley / other fresh herbs (for decoration, 1 bunch);
- salt, pepper, other spices (to taste).
Cooking:
- Cut the chicken into small cubes.
- Finely chop the prunes (if desired, pre-soak it in boiling water for 15 minutes - for softness).
- Peel the garlic and pass through a press.
- Grate the beets on a coarse grater and mix with garlic. Leave 1 whole beetroot for garnish.
- Grate potatoes on a coarse grater.
- Grate carrots on a coarse grater.
- Peel and grate the eggs.
- Cheese grate on a fine grater. Leave a small piece to decorate the salad.
- Finely chop the nuts.
- Wash the parsley (blot excess moisture with a napkin) and divide into sprigs.
- Beetroot and cheese set aside to decorate the dish, cut into slices of medium thickness. Using special culinary cuttings, cut out figures from cheese and beets. You can use metal cookie cutters or just a thin sharp knife.
- Lay the salad in layers in a deep bowl. The first layer is chicken. Lubricate with mayonnaise.
- The second layer is prunes. Make a mayonnaise net.
- The fourth layer is carrots.
- Fifth - potatoes. Season to taste and brush with mayonnaise.
- The sixth layer is beets with garlic. Cover with mayonnaise.
- Seventh - walnuts. Lubricate with mayonnaise.
- The eighth layer is grated cheese.
- Decorate the salad with cheese and beetroot figures. Sprinkle with parsley. An example of decorating a dish can be seen in the recipe photo.
Salad ready!
Fruit lovers will especially like this dish. A juicy cocktail of apples and oranges will be a great addition to chicken and prunes. This salad is sure to please your guests.
Cooking time: 15 minutes
Servings: 4
Ingredients:
- boiled chicken breast, fillet (400 g);
- prunes (100 g);
- apple (2 pcs.);
- orange (2 pcs.);
- hard cheese (100 g);
- iceberg lettuce / lettuce / other (for decoration, 100 g);
- mayonnaise (100 g);
- salt, pepper, other spices (to taste).
To make the salad more dietary, instead of mayonnaise, you can use sour cream or natural yogurt as a dressing. Peas can be replaced with corn.
Cooking:
- Cut the chicken into cubes.
- Chop prunes.
- Peel apples, remove seeds and core. Cut into cubes.
- Peel the oranges (grab the white part), remove the seeds and partitions. Cut into cubes.
- Cheese grate on a fine grater.
- Wash lettuce leaves, blot excess moisture with a napkin.
- Place the prepared ingredients in a deep bowl, add mayonnaise and mix thoroughly. Add salt, pepper and other spices if desired.
- When serving, garnish with lettuce leaves.
Salad is ready to serve!
If you want to try new and unusual flavor combinations, this recipe is for you. In such a salad, traditional prunes and chicken are complemented by a juicy apple and spicy pickled cucumbers. The sweet-salty taste of the dish will not leave anyone indifferent.
Cooking time: 20 minutes
Servings: 4
Ingredients:
- boiled chicken breast, fillet (500 g);
- prunes (200 g);
- boiled chicken egg (4 pcs.);
- canned peas (100-200 g);
- pickled cucumber (3 pcs.);
- sweet and sour apple (1 pc.);
- mayonnaise (200 g);
- salt, pepper, other spices (to taste).
Cooking:
- Cut the chicken into strips or shred with a fork.
- Prunes cut into large pieces / straws.
- Peel the eggs and grate on a fine grater.
- Drain liquid from peas.
- Drain the brine from the cucumbers. Chop into strips and squeeze out excess liquid.
- Peel the apple, remove seeds and core. Cut into strips or grate on a coarse grater.
- Lay the salad in layers on the prepared dish. The first is chicken. Lubricate with mayonnaise. Season with salt, pepper and other spices, if desired.
- The second layer is cucumbers.
- The third is eggs. Cover with mayonnaise.
- The fourth layer is apples. Make a mayonnaise net.
- Fifth - peas.
- The sixth layer is prunes. Cover the salad with mayonnaise.
Salad ready!
The dish is prepared quite simply, but it turns out very tasty and satisfying. This salad will energize you for a long time. Salad can be served in portions or in a common salad bowl.
Cooking time: 20
Servings: 4
Ingredients:
- chicken breast, fillet (400 g);
- prunes (200 g);
- onion (1 pc.);
- pickled cucumber (4 pcs.);
- boiled chicken egg (4 pcs.);
- hard cheese (200 g);
- peeled walnut (200 g);
- canned peas (100-200 g);
- salt, pepper (to taste);
- salt, peppercorns, bay leaf (for cooking chicken, to taste);
- table vinegar, 9%, drinking water, sugar (for marinade, 1 tablespoon, 200 ml, 1 tsp).
Cooking:
- Boil chicken meat with spices, cool in broth, finely chop.
- Prepare marinade for onions. Mix vinegar, water, sugar and a pinch of salt.
- Peel and chop the onion. Place it in the marinade and leave for 15 minutes.
- Prunes cut into strips.
- Drain the brine from the cucumbers and cut them into cubes. Squeeze out excess liquid.
- Peel the eggs and grate on a coarse grater.
- Cheese grate on a fine grater.
- Coarsely chop the nuts with a knife.
- Drain liquid from peas.
- Squeeze the onion from the marinade.
- Put the ingredients in a deep bowl (chicken, prunes, onions, cucumbers, eggs and peas). Season with salt, pepper and other spices to taste. Season with mayonnaise and mix gently.
- Put the salad in serving glasses (bowls). Sprinkle with grated cheese and nuts.
The dish is ready!
Traditional chicken and prunes in this recipe are diluted with sweet pineapple. The sauce based on sour cream and garlic adds piquancy to the dish. Minimum ingredients - maximum taste!
Cooking time: 15 minutes
Servings: 4
Ingredients:
- boiled/baked chicken breast, fillet (400 g);
- prunes (200 g);
- peeled walnut (100 g);
- canned pineapple (200-300 g);
- hard cheese (150 g);
- sour cream (200 g);
- garlic (2-3 cloves);
- salt, pepper, other spices (to taste).
Cooking:
- Cut the chicken into small cubes.
- Cut the prunes into strips (if desired, pre-soak in boiling water for 10-15 minutes).
- Coarsely chop the nuts (you can fry in a hot frying pan for 2-3 minutes for taste).
- Drain the liquid from the pineapples and cut them into small cubes.
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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 pepper - to 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 in 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!
Salad Prague is considered the hallmark of this beautiful country. Whoever returns from the Czech Republic, one of the first impressions after the trip will be a story about this unusually delicious dish. Everything else - ancient castles, wonderful nature, stunning Charles Bridge - fades into the background.
Why is this happening, because the Czech people are very hospitable? Why is the taste of some dish the first thing that comes to mind after visiting this country? The composition of the classic Prague salad usually includes beef, apples and pickles. Perhaps this combination so similarly reflects the whole country of the Czech Republic, its fabulousness, the simplicity of its inhabitants, the beauty of its nature. Who once tried this salad, remains subdued by him forever.
Several centuries ago, Prague salad was served on large and long tables that local nobles set on the sides of the roads. They invited passers-by to their place and treated them, among other things, with a salad, which was impossible to refuse. This was considered a great insult followed by death. Rather, a saber battle, a call to which followed immediately. The morals were harsh, you will not say anything. But this does not mean that the salad was not tasty, just that in those days not everyone was familiar with such customs.
Today we are captivated by the ingenious simplicity of the Prague salad, as if it has absorbed all the mysteries of history and customs of medieval life. We offer you several recipes for Prague salad, in which some ingredients are added as an experiment. All of them have already been tested by someone and submitted to your judgment. Of course, some recipes are too loose. original salad Prague, although it was taken as the basis. But how else to show your craving for creativity and the search for new interesting culinary solutions?
How to cook Prague salad - 15 varieties
Without mayonnaise does not mean at all that it is tasteless - this recipe uses an interesting and no less delicious dressing, with which the salad turns out no worse.
We will prepare the following products for work:
- chicken fillet - 200 g
- cucumber - 180 g
- eggs - 3-4
- green onions - 10-20 g
- carrots - 30-40 g
Refueling:
- yolk - 1
- mustard - 1 teaspoon
- olive oil - 3 tablespoons
Watch the video and find out all the details of how to prepare this version of the Prague salad.
This recipe was found in historical archives and has every right to be called the original recipe.
Here is its composition:
- beef - 200 g
- pork - 200 g
- pickles - 200 g
- bell pepper - 1 pc.
- onion - 1 pc.
- mayonnaise - 200 g
- lemon - 1 piece
- lettuce - 4 leaves
- vegetable oil 50 g
- salt, pepper and other spices to taste
To a very large extent, the taste of this salad depends on the quality of meat preparation. Real chefs pay close attention to this step. Overcooked or undercooked meat will just ruin everything. Veined meat is chosen so that after cooking it is well-done and at the same time juicy. Pre-meat is cut into small pieces and in this form is fried over high heat with the addition of spices.
Spices for frying meat: cumin, basil, coriander, black pepper, nutmeg.
Preparation consists of the following steps:
- Finely chop the onion and throw it into the pan with the meat.
- When the meat with onions is ready, cool it and add lemon juice, mayonnaise, mix everything. You can add a little salt to taste.
- Put green lettuce leaves in a salad bowl, put meat on top, chopped pickles, bell peppers and apples on it.
- Drizzle with mayonnaise again and serve!
We take the following products for him:
- 300 g chicken meat,
- 1-2 carrots
- 1 onion
- 2-3 eggs
- 1 bank green peas,
- 200 g pickled cucumbers,
- 100 g prunes,
- 200-250 g mayonnaise,
- vinegar, salt and pepper to taste.
We invite you to watch a short video and find out how Prague salad is prepared with the listed ingredients.
Prague salad - a simple recipe
Simple ingredients that combine to make a great taste.
Here is the list of products:
- pickled cucumbers - 150 g
- fresh veal meat - 150 g
- pork - 150 g
- onion - 2
- Bulgarian sweet pepper - 1
- apples - 150 g
- lemon juice - half a glass
- mayonnaise - 250 g
The sequence of preparation is as follows:
- Wash the meat, dry it with a paper towel, cut into medium pieces and fry.
- Peppers, cucumbers and apples cut into strips.
- Onions - half rings.
- When the meat has cooled, mix all the products, add lemon juice and mayonnaise.
This salad is usually liked by men, perhaps because of the decent content of meat, flavored with lemon juice and successfully tinted with apples and peppers.
Meat-eaters men usually sweep it away first and ask for more
Here's what we'll need for this variation of the Prague Salad:
- 250 g pork
- 200 g pickles
- 200 g onion
- 150 g sweet and sour apples
- 4-5 tablespoons of mayonnaise
- 0.5 lemon
- ground black pepper
All the details of the preparation are recorded in the video, which we invite you to watch.
Choose sweet apples for him delicate taste, which will go well with hot peppers and hearty meat. Excellent aroma, impeccable taste!
List necessary products looks like that:
- pork - 150 g
- beef - 150 g
- frying oil
- 2 cucumbers
- 1 apple;
- 1 red bell pepper
- 25 g lemon juice
- parsley
- half a spoonful of mustard
- lettuce leaves
- 1 bulb
- ground white pepper
- mayonnaise.
Let's start cooking:
- Prepare the meat, cut into pieces and fry in sunflower oil. You can beat it a little to make it softer. During frying, add spices - salt, pepper and mustard.
- Wash vegetables and cut into small pieces.
- We cut the apples into 4 parts and cut out curly petals from them, which will be both part of the salad and decoration.
- We lay out green lettuce leaves on a serving dish, on them - warm meat.
- We spread the vegetables on the meat, which we previously mixed together with the dressing.
Decorate the salad Prague apples with greens.
After slicing, onions can be marinated for fifteen minutes - it will be less bitter. Instead of lemon, you can get by with diluted citric acid.
Serve the salad immediately after shaping, while the meat is still slightly warm. Over time, the meat and vegetables will release their juices, and the salad will have a less pronounced taste.
Take for him the following list of products:
- beef fillet 400 g
- green apple 250 g
- red bell pepper 250 g
- onion 150 g
- pickled cucumbers 200 g
- salt, pepper, mayonnaise.
The video below shows in detail the process of preparing this version of the Prague salad.
Avocado pulp seems completely out of place here next to simple “folk” products, but it gives freshness and makes the dish unusual and original. The taste of the Prague salad does not suffer at all, and the mustard-lemon dressing instead of mayonnaise makes it more refined. Try also adding soy sauce if you like the savory taste.
The products you will need are:
- 250 g of pork pulp;
- 2 small pickles;
- bulb;
- half an avocado;
- yellow apple, preferably with sourness;
- 1 tangerine;
- bunch of parsley;
- a tablespoon of lemon juice;
- a spoonful of mustard;
- pepper,
- dried chopped basil;
- a spoonful of soy sauce for dressing.
We will cook this version of Prague salad like this:
- We cut the pork, beat it off, sprinkle with spices and pour over with tangerine juice. If you have time, you can marinate a little meat in this. Fry in a hot frying pan with oil until a crust appears, over high heat.
- Cut the onion into half rings, if possible, also sprinkle tangerine juice on it.
- Cut the rest of the products into strips (pickled cucumbers, avocado and apple).
- We prepare dressing from soy sauce, mustard, lemon juice and pepper.
- Mix all the ingredients with dressing and lay out a slide.
A sprig of parsley is suitable for decoration.
Good to know: It is more convenient to beat the meat in a bag - the pieces will not scatter. Choose a firmer avocado so that it does not break apart when slicing. This salad can also be formed in layers, each of which must be coated with dressing. In this case, it is better to use mayonnaise as the latter.
Products:
- veal, beef or pork 1 kg
- 3 onions
- apples 5
- pickles 4
- pickled bell pepper
We invite you to see everything in detail in the video below. From simple products It turns out very tasty, real Prague salad.
With a new ingredient, Prague salad becomes even tastier. Of course, this is a free interpretation traditional dish but the result exceeds all expectations. Guests will eat it very quickly.
The food list for this version of the Prague Salad looks like this:
- 200 g of beef;
- 200 g of champignons with hats in a jar;
- 1 red bell pepper;
- bulb;
- salted or pickled cucumber;
- sour green apple;
- parsley;
- mayonnaise, salt.
The cooking method is as follows:
- We prepare and cut all products, as in the traditional version of the Prague salad.
- Apples can be grated, and onions can be sprinkled with apple juice after slicing.
- Cut mushrooms and fry lightly in vegetable oil.
- Mix all the ingredients, add a little salt, add chopped parsley.
- On a serving dish, decorate a salad slide on top with a few tablespoons of mayonnaise.
Instead of parsley, you can take cilantro or other herbs (dill, green onions).
Products:
- hen
- pickled cucumber
- green bell pepper
- Apple
- greenery
- black pepper
- mayonnaise
All the details of creating this culinary product are waiting for you in the next video.
Although the ingredients for the Prague salad are traditionally cut into strips, you can experiment and try dicing, and even grate the apples.
Here is what we will use in cooking:
- 300 gr. pulp of pork and veal (beef);
- 2 large onions;
- 3 pickles;
- 3 small apples (2 sweet, 1 sour);
- 200 grams of mayonnaise;
- about 1 tsp salt;
- a couple of pinches of ground black pepper;
- 2 tbsp lemon juice;
- 2-3 tbsp vegetable oil;
- a few sprigs of parsley.
- pour boiling water onion
Traditional cooking sequence:
- Fry the meat in pieces, each type separately. Then simmer until soft.
- We cut cucumbers and apples.
- Pour boiling water over the onion, cut into half rings, drain the water after cooling.
- We mix all the ingredients, pour over lemon juice and mayonnaise.
Prague salad with pork and veal is ready!
Of course, this recipe can only be conditionally called the Prague salad, since cheese is added here, smoked meat is used instead of fried meat, and cabbage is used instead of cucumbers. But it turns out quite interesting. In the end, you have to try new combinations - in this case, there will be no disappointment. It turns out very tasty, especially with yogurt instead of mayonnaise.
Take these products:
- 200 g Russian cheese
- 200 g smoked brisket
- small head of crispy lettuce
- 100 g pickled sweet pepper
- 125 g natural yogurt
- green onion
Another free interpretation of the Prague salad, which deserves its own name.
Prepare the following list of products:
- Chicken, fillet - 300 g
- Eggs - 2-3
- Carrot - 1
- Bulb - 1
- Canned peas - 200 g
- Mayonnaise - 4-5 tbsp. spoons
- Pickled cucumber (salted) - 2-3
- Prunes - 150 g
- Salt pepper
- Vegetable oil
In the video below you will see what happens as a result of using the above products. Happy viewing!
