Recipe for a warm salad with sauerkraut and eggs

A colourful, summery, vitamin-rich dressing, this salad is made with absolutely simple and accessible ingredients, the main one being the delicate asparagus pods.


500 grams of green beans,

Green salad leaves,

100 g canned green peas,

3 eggs,

2 cloves of chives,

100 ml mayonnaise,

20g tall oil,

Drizzle with chili peppers to taste,

Salt with relish.



Boil the eggs steeply, cool, peel and scramble.

Peel the capsules and boil them in salted water for 3-5 minutes until they are ready. Remove the kvass from the cooking liquor and wash with cold water.

Sauté asparagus salt in a frying pan in heated cooking oil, stirring for 3-5 more minutes.

Finish with the chard, stir, remove from the heat and cool for three minutes.

Place lettuce leaves in the salad bowl, top with asparagus vinegar, egg, green peas, salt and pepper, dress with mayonnaise and serve.


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