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The old lean salad of mushrooms and pickles

Old-Fashioned Lenten Mushroom and Pickle Salad

An undeservedly forgotten salad recipe for the winter fast! The recipe is very simple, and you'll almost certainly have all the ingredients on hand in winter. And yet, for some reason, I'd never tasted it in my life until I happened to come across it in a little booklet of Lenten dishes — a church one, I think. That was over ten years ago. I don't know, maybe the recipe has caught on by now, but for me it was a delightful discovery from the world of pre-revolutionary Russian Lenten cooking.

Magnago

Recipe author

The old lean salad of mushrooms and pickles

Composition / ingredients

Servings:

Sauerkraut

100

Pickles (marinated work too)

Potatoes (110 g cooked, but I weighed them raw, so the recipe lists the raw weight)

150

Pickled mushrooms

100

Vegetable oil

Onion (to taste — I think red is better)

0.5

Table salt (I try to use coarse rock salt, just because the recipe is old)

Ground black pepper (this one's hardly historical, but it really livens up the dish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 29 % 4 g

Carbohydrates 57 % 8 g

67 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Sorry — my potatoes were already boiled (in their skins) from yesterday. In that case the salad comes together in about five minutes, which is exactly why I love it.
Step 2:

Peel the onion and potatoes. Cut the pickles and potatoes into larger pieces, and the onion however you like — I made rings purely so it would look better in the photo.
Step 3:

Mix everything together — done!

The prep time depends on how long the potatoes take to cook, which, as you know, varies. There's no need to cool them after boiling — hot potatoes actually give a more intense flavor. If the potatoes are already cooked, you can throw this salad together in about five minutes.