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Merchant salad classic with pork

Classic Kupechesky (Merchant's) Salad with Pork

For a festive lunch, you can garnish the salad with fresh herbs. This bright, hearty salad with boiled pork is an excellent choice for a holiday menu. It comes together quickly, especially if you boil the pork and eggs ahead of time the night before.

Maria

Recipe author

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Composition / ingredients

Servings:

Pork (boneless)

400

Green peas (canned)

300

Eggs

Carrots

Onion

Mayonnaise

Sugar

Vinegar

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 8 g

Fats 46 % 12 g

Carbohydrates 23 % 6 g

162 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

Gather the ingredients for the salad. It's best to use pork that isn't too fatty. Tenderloin or leg work well. I'm using boneless loin.
Step 2:

Boil the pork ahead of time in salted water until tender. Cool the meat and cut it into strips or small cubes. If you boil the pork the night before to make the salad in the morning, I recommend leaving the cooked meat in the broth. That way it stays juicy. If you have an electric stove, after 1 hour of cooking you can leave the meat in the pot on the cooling burner overnight. The meat will finish cooking and cool down gradually.
Step 3:

Drain the liquid from the canned peas. Put the peas in a colander and let them drain.
Step 4:

Peel the onion and cut it into small cubes.
Step 5:

Add sugar, a pinch of salt, and vinegar to the chopped onion. Stir and let the onion marinate for 25–30 minutes. Then drain the vinegar off the pickled onion. Instead of yellow onion, you can use sweet red onion — that doesn't need to be pickled in vinegar.
Step 6:

Hard-boil the eggs, cool, and peel them. Then cut them into small cubes.
Step 7:

Peel the carrots and grate them on the coarse side of a grater.
Step 8:

Heat a little vegetable oil in a skillet (2 tbsp), add the carrots, and sauté, stirring, for about 7 minutes until soft. If the carrots are young, they'll need less time — or you can even use raw carrots: the salad will be lower in calories but just as juicy. Cool the sautéed carrots.
Step 9:

In a salad bowl, combine the pickled onion, canned peas, eggs, boiled meat, and carrots.
Step 10:

Season the salad with salt and pepper and dress it with mayonnaise. Mix everything well.
Step 11:

Before serving, let the salad rest in the fridge for 20 minutes. Enjoy!

The broth left over from boiling the pork can be used to make soup, so cook the pork in plenty of liquid — 2–3 liters. Besides salt, I usually add 5–6 allspice berries and a couple of bay leaves to the broth for flavor.
You can replace the pork with boiled beef or chicken, or use an assortment of meats.
Besides pork, you can use any other meat in this dish. Just keep in mind that the cooking time, as well as the flavor and calorie count, will change. For example, beef takes longer to cook than pork, while chicken or turkey takes less.