It is prepared in several variants. You can use more gelatin, and the ratio of mayonnaise to sour cream can be adjusted. The result is a festive savory roll that is not only delicious but also highly decorative.
Ingredients:
- 200 g frozen peas
- 200 g carrots
- 350 g potatoes
- 1 sour apple + lemon juice
- 6 large tablespoons mayonnaise
- 3 large tablespoons sour cream
- 250 ml water or vegetable soup
- 1 packet gelatin (7 g)
- 6 eggs
- 1 red bell pepper
- 1 bunch of parsley for decoration
- Salt, black pepper
Procedure:
- Boil the eggs for 10 minutes, then place them in cold water and let them cool completely before peeling.
- Dice the carrots, and separately, boil the peas and potatoes in water with a pinch of salt until softened.
- Remove them with a slotted spoon and let them cool completely. Save the water and let it cool.
- Peel the apple, dice it, and sprinkle it with lemon juice to prevent discoloration.
- In a large deep bowl, combine the cooled vegetables and apple. Mix mayonnaise with sour cream, add salt and black pepper to taste, and pour it over the vegetables. Mix well.
- Use the water saved from boiling vegetables to prepare the gelatin according to the instructions. Dissolve it and let it swell. Then melt it on steam or low heat and mix it with the vegetable mixture.
- Let it cool slightly, then spread the mixture into a rectangle (mold 28×13 cm, depth 6 cm) on foil. Cover the mold with transparent foil, leaving the edges hanging outside to later cover it.
- First, spread a layer of the salad in the mold, approximately 1.5 cm high. Place boiled eggs in the middle, and then carefully apply the rest of the mixture with a spoon, filling all the gaps.
- Fold the foil edges from the top to completely cover the salad. Refrigerate the salad, preferably overnight, to set properly.
- Turn the chilled salad onto a suitable serving plate, and decorate it with boiled eggs, chopped vegetables, fresh parsley and dill, or anything of your choice.
