Salads with Meat

Salads with meat cover hearty plates from Soviet and contemporary cooking with beef, tongue, chicken and smoked meats: 'Obzhorka', 'Prince' with beef, Ministerial, 'Favourite' with tongue, warm chicken salads. The section gathers festive classics and weekday bowls with step-by-step photography.

Meat salads build around boiled, roasted or pan-fried meat sliced into straws or cubes. Beef simmers 1.5–2 hours with carrot and onion until fully tender and cools in its broth for juiciness. Chicken breast boils for 25 minutes or roasts 35 minutes with herbs. Pork tongue simmers 2 hours, chills, the skin peels off, and it slices thin. Smoked chicken and home-baked pork go in without further treatment – ready to combine with vegetables and dressing.

Plating varies. Layered salads use a sauté of onion and carrot, mushrooms, potato straw, and dressing between layers ('Obzhorka', 'Prince'). Mixed bowls cover warm chicken with arugula and cherry tomato, classic beef with pickled onion and mustard dressing. Decorative multi-tier salads suit festive tables with symbolic styling – tomato 'mushrooms', vegetable 'flowers'.

Types of meat salads featured

• Layered classics – 'Obzhorka', 'Prince', Ministerial, 'Rainbow';
• With tongue – 'Favourite', tongue with cheese, aspic bowls;
• Warm – chicken with arugula, roasted beef, turkey;
• Smoked chicken – with mushrooms, with croutons, with prune and walnut;
• Festive multi-tier – decorative plating for celebration tables;
• Quick weekday – 20-minute bowls with ready meat and vegetables.

Every recipe on recepty.mobi includes exact proportions, meat cooking times and step-by-step assembly photography.