300 g boiled veal
3 boiled eggs
2 boiled potatoes
2 boiled carrots
1 can of pickled mushrooms
1 onion
100 g sour cream
hot mustard
ground pepper
salt
Peel the potatoes, carrots, and eggs, chop the onion finely, place the mushrooms in a colander, rinse.
Finely chop the mushrooms, reserving some for garnishing the salad.
Dice the potatoes and carrots into small cubes, chop the meat, and mash the egg yolks with a fork.
Mix 100 g of sour cream with the mustard.
Layer the salad in a circle: beef, sour cream, onion, mushrooms, sour cream, potatoes, sour cream, carrots, yolks, sour cream, grated whites.
Garnish the New Year's salad with veal and mushrooms on top with herbs and mushrooms, chill for at least one hour before serving.
