Russian Olivier Salad

Bring the meat to a boil, when it starts to boil, take the foam and make a small fire. I boiled more to make meat soup. Leave for 1.5 to 2 hours until it boils well and becomes soft.

Wash the potatoes and carrots well and put them to boil. Make a low heat when it starts to boil and leave for 30-40 minutes.

Boil eggs for 10 minutes and then put them in cold water until the other ingredients are ready. Here I boiled 6 eggs, 5 for salad and 1 for mayonnaise.

Remove the meat and let it cool a bit, peel the vegetables and eggs and let them cool a bit.

Now we move on to the side with the cut - all the above ingredients are cut into medium cubes and put in a larger pan or larger salad bowl, to have room to mix.

Then drain the peas and add to the salad.

Cut into cubes and pickles, add to the rest of the ingredients.

Add mayonnaise, pepper and salt, but be careful with the salt if the mayonnaise is salty enough, add it better after mixing and tasting the salad.

That's about the whole procedure, you can serve it in a simple bowl or in a basket as in the picture, according to the method in the following steps.

Now to show you quickly how to make that basket in which I put the salad, it is not obligatory to make it, but to inform you how to make it.

On a plate put 1-2 pieces of bread cut thicker, stick some sticks or breadsticks in them.

Then pass the onion threads, alternating with each order in which you start to put them. Continue like this until you reach the desired height of the basket.

Then hide the bread base with the lettuce and you're done. The basket looks beautiful, it is worth trying to do it once, when you feel like something more special.

Good appetite!