Russian Salad (Ruska Salata)

Ingredients:

• 3 potatoes, boiled and chopped
• 2 carrots, chopped
• 1 can of green peas
• 300g. of ham, chopped
• 300g. mayonnaise
• 100g. olives, chopped
• 5 pickled cucumbers, chopped
• salt to taste

Cook the potatoes and after that cut into slices as same as the carrots, ham, olives and cucumbers. Take all the ingredients (except mayonnaise) in a serving bowl and mix all slowly.

Add salt to taste. You can add pepper too. Now mix it all with mayonnaise. You can garnish with parsley and olives.

Keep in fridge at least for an hour before serving. Try Russian Salad with kiflichki instead of bread. Enjoy

Russian Salad (Ruska Salata)

Macedonian Skordalia

Ingredents:

• 2 potatoes
• 6-7 garlic cloves, minced
• 1 cup finely chopped walnuts
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• juice of lemon

Combine peeled potatoes, minced garlic, walnuts and salt in a food processor. Puree for some 30 seconds until everything is well blended. Slowly pour in lemon juice, oil and vinegar, alternating between them. Continue pureeing about 3 minutes until mixture is a smooth paste a little looser than mashed potatoes in texture. Enjoy

Macedonian Skordalia

Shopska Salad

Ingredients:

• 500g. tomatoes
• 2 cucumbers
• 1 onion
• 200g. cheese
• 1 green hot pepper
• oil and salt

Wash tomatoes, peel and cut into slices. Peel onion and chop finely. Peel cucumbers too and cut into cubes.

Mix all slowly, pour over with oil, sprinkle with grated or crumbled cheese and with small hot pepper cut into rounds.

This delicious salad is often consumed with rakija or mastika.

Shopska Salad

Turkish bean salad

Ingredients:

• 250g. beans
• 1,5dl. water
• 1 smaller onion
• 60g. olive
• 3 tbsp. lemon juice
• 4 tomatoes
• 50g. olives
• 2 hard boiled eggs
• salt and pepper

Pick over beans, wash, pour over cold water and leave to swell overnight, then cook in the same water and add peeled onion. When tender, drain and put into a deeper bowl. Remove onion.

For the marinade: mix well oil, lemon juice, salt and pepper. Pour over still warm beans, leave to cool about 30-40 minutes. Wash tomatoes peel remove stalk ends, cut into slices, remove slides. Halve olives. Shell eggs and also slice. Add tomatoes, olives and egg slices to the beans, mix carefully and leave to stand for at least 40-60 minutes. Turkish bean salad is ready for serving. Serve as an accompaniment to baked meat dishes or grills.

Caned beans can also be used for this salad, which should only be rinsed and drained. In that case the bean salad can be prepared quickly.

Related recipes:

• Turkish salad
• Bulgarian potato salad
• Albanian salad
  

Turkish bean salad

Bulgarian potato salad

Ingredients:

• 4-5 large potatos
• salt and pepper to taste
• 2-3 spring onions
• juice of 1/2 a lemon
• olive oil
• fresh parsley or dill

Peel and boil the potatos for about 20-25 minutes, drain and leave to cool.
In a salad bowl - add the finely chopped spring onions, salt, pepper to taste, the lemon juice and olive oil, and mix gently. Cut the potatos into cubes and add the the salad bowl. Gently mix, sprinkle with parsley or dill if you serve the salad with fish.

Source: Grouprecipes.com

Bulgarian potato salad

Vinaigrette salad

Ingredients:

• 1 small beet
• 3-4 big potatoes
• 1 carrot
• a handful of green peas or dry beans
• 1 pickle
• 2 hard boiled eggs
• 1 onion
• 3 tablespoons oil
• vinegar to taste
• salt

Boil separately the beet, potatoes, carrot and peas or beans. Let cool. Thinly slice the potatoes, carrot and beet and then mix with the peas or beans, chopped onion, and rounds of hard boiled eggs and pickle. Add salt, oil and vinegar. Mix well and let stand at least an hour to mix the flavors. Arrange in salad bowl.

Source: Hnvn.com

Vinaigrette salad

Turkish salad

Ingredients:

• 200g. fresh white cabbage
• 200g. carrots
• 200g. white turnips
• 1l. water
• salt
• 12 stuffed green olives
• 1 bunch of parsley
• 1 bunch of dill
• 1 bigger orange
• 1 lemon
• 1 smaller onion

For marinade:

• 1 clove of garlic
• 60g. olive oil
• 2tbsp. lemo juice
• 1tbsp. sugar
• white pepper
• 100g. riper goat cheese

Remove any discoloured leaves from cabbage, wash and grate crudely. Heat water, add salt. When it boils, plunge prepared veggie's leave to boil 1-2 minutes, then drain well. Cut olives into rounds. Wash parsley and dill and wipe (with absorbent paper). Cho parsley finely and snip dill (with kitchen scissors). Mix drained veggie's with olives, parsley and dill.

Prepare the marinade in the following way: crush garlic well, add salt, some sugar, oil, lemon juice and pepper. Pour the marinade over the veggie's, mix well and put on a bigger plate or into a bowl. Peel orange and lemon (remove white underskin), cut into thinner rounds of onion over them. Leave to stand in the refrigerator at least 30 minutes. Before serving Turkish salad sprinkle with crumbled goat cheese. Serve with grilled dishes or with rusks as light supper.

Turkish salad

Tarator

Ingredients:

• 1/2kg. cucumbers, finely chopped
• 2,5dl. sour milk
• 3 garlic cloves, finely chopped
• 1 hot pepper
• salt
• parsley

Tarator or Taratur is one of the most popular macedonian salads, but also well known in the whole Balkan. You can prepare it in the following way:

Peel the cucumbers, cut into small cubes, salt and leave for ten minutes. Drain the cucumbers, add the sour milk or sour cream, garlic and hot pepper, season with salt and mix well. Sprinkle with chopped parsley, cool and serve.

Tarator

Baked paprikas and tomato salad

Ingredients:

• 8 green or yellow paprikas
• 1kg. bigger and harder tomatoes
• 1 onion
• 1-1.5dl. oil
• 1/2 bunch of parsley
• 1/2 bunch of celery leaves
• salt and pepper

Wash paprikas, wipe and dry fry on top the stove, sprinkle with some cold water, cover and leave to stand for a while, then skin, remove seeds and cut into thin rounds. Wash parsley and celery leaves, wipe and chop finely. Mix all vegie's, add salt and pepper, mix carefully but well. During the season of tomatoes and paprikas this salad is often prepared in Albania, Bulgaria, Serbia and Montenegro. It is usually served with grilled meat, egg dishes, beans...

Baked paprikas and tomato salad

Mussel salad

Ingredients:

• 3kg. mussels with shell on
• 3/4l. water
• 2 onions
• 3-4 cloves
• 3-4 cloves of garlic
• 1/2 celery root
• 2 bayleaves
• 1 teaspoon thyme
• 1 smaller rosemary sprig
• salt and pepper
• 1 bigger lemon
• 100g. mayonnaise
• olives to garnish

Bring water to the boil. Add peeled and chopped onion and garlic, chopped celery and herbs and simmer about 30-40 min. Wash mussels well, put into cooked marinade, keep on low heat until mussels open, take them out, remove shels and cool. Drain marinade, add lemon juice and salt and pepper as needed. Mix mayonnaise a little and slowly pour in the cooled marinade, stirring constantly. Pour this over cooled mussels, shake well and leave to stand an a cool place. Garnish with black olives.

Mussel salad

Pindzur

Ingredients:

• 1kg. big paprikas
• 500g. unripened tomatoes
• 500g. aubergines
• 2-2.5dl. oil
• salt
• 3-4 cloves of garlic

Wash paprikas, wipe and dry fry on top the stove. Bake green tomatoes and aubergines in the oven. When all the veggie's are baked, peel them, chop and put into a pan, add salt, then pour in oil gradually, stirring all the time and fry at low heat until the mixture is well blended and the given quantity of oil mixed in. Add chopped or crushed garlic, mix. Shape a ball or a cone in the salad bowl and cool well. Serve with grilled meat, warm cornbread, pogatcha and the like. Pindzur is prepared in several variations, depending on local tradition and on personal taste.

Pindzur

Cucumber and thick yoghurt salad

Ingredients:

• 2 cloves of garlic
• 50-75g. shelled walnuts
• 2 tablespoons oil
• 1/2l. thick yoghurt
• 350-500g. cucumbers
• 1/2 bunch of dill
• salt

Clean garlic, crush well, add crushed or finely chopped walnuts, oil, whipped thick yoghurt, peeled and cubed cucumbers, chopped dill and salt. If the mixture is too thick, some water can be added. "Tarator" salad can also be prepared with lettuce. In that case instead of cucumbers, use chopped lettuce leaves. If the tarator is prepared so that it is more watery it can be served as cold soup in summer months. As salad, it is served with roast and fried meat or fish dishes, offal, baked or fried potatoes etc.

Related articles:

• Macedonian tarator salad

Cucumber and thick yoghurt salad

Albanian salad

Ingredients:

• 250g. boiled potatoes
• 250g. paprikas
• 500g. tomatoes
• 2 onions
• 1 bunch of parsley
• 1 bunch of dill
• 50g. raisins
• 3dl. sour cream
• 30g. oil
• salt and pepper

Wash paprikas, scoop out seed, wash and peel potatoes, peel potatoes. Cut all into nice small cubes, add finely chopped onion, washed wiped and finely chopped parley and dill, washed and cleaned raisins. Mix all well, add salt and pepper. Mix well sour cream and oil, pour over vegie's. Once again mix slowly but well. Leave to stand for a while. Serve salad as an accompanishment to roast and fried meat, fish, offal, various kinds of moussaka.

Albanian salad

Okra salad

Ingredients:

• 500g. young okras
• 1 lemon
• 1/2-1 dl. oil
• salt
• pepper
• 1 tablespoon chopped parsley
• 2 harder tomatoes

Trim okras, wash and cook in salted water. When tender, drain and cool. Mix lemon juice and oil, add salt and pepper. Mix well to get thicker mixture. Pour over okras arranged in a bowl, sprinkie with chopped parsley. Wash tomatoes, remove stalk ends and cut into nice slices, then garnish the salad with them. Okras are used in preparing various Balkan specialties. Only young fruits are picked, before the seeds are formed and the tissue becomes hard and coarse.

Okra salad