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Classic Ministerial salad

Classic Ministerskiy Salad

An impressive centerpiece for a festive table, built from everyday ingredients. This salad — known in the Soviet Union as "Ministerskiy" — got its name because it was served in the canteens of government ministries, where it was considered a refined, upscale dish. Here's the classic version, made with beef and thin egg crêpes.

Anna

Recipe author

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Composition / ingredients

Servings:

Beef (boiled)

200

Onion

Pickled cucumbers

100

Eggs

Mayonnaise

Vegetable oil

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 10 g

Fats 48 % 12 g

Carbohydrates 12 % 3 g

165 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you make classic Ministerskiy salad? Gather the ingredients listed. Boil the beef ahead of time — it should be tender, not stringy. Boiled veal works just as well in place of beef. Use any mayonnaise you like; homemade is tastier and better for you.
Step 2:

How do you cook the beef? Bring a pot of water to a boil and salt it. Lower in the piece of beef. Cook at a gentle simmer over low heat, skimming off any foam as needed. Cooking time depends on the quality of the meat and which cut you're using — mine took about an hour. Test for doneness with a sharp knife; it should slide in easily. Take the meat out of the broth and let it cool, then cut it into thin strips or pull it apart into shreds. Put it in a bowl.
Step 3:

Crack the eggs into a bowl, add salt, and beat lightly with a fork. Heat a skillet over low heat and add just a little vegetable oil. Pour in half the egg mixture, swirling to coat the bottom evenly like a crêpe (my pan is 9 inches / 24 cm across). Cook for a few minutes, until no runny spots remain. Slide the finished crêpe out of the pan and cook the second one the same way. Aim to make them as thin as possible.
Step 4:

Let the egg crêpes cool. Roll each one up and slice into thin strips — you'll get long ribbons of egg crêpe. Add them to the bowl with the meat.
Step 5:

Cut the pickled cucumbers into thin strips and add them to the salad. Choose cucumbers that are crisp and flavorful, not watery.
Step 6:

Peel the onion and slice it into half-rings. Heat the vegetable oil in a skillet and sauté the onion over low heat. Don't cook it all the way through — leave it slightly crisp. Let the onion cool and add it to the salad.
Step 7:

Add the mayonnaise and toss to combine. Taste and season with salt and pepper as needed. I don't salt salads dressed with mayonnaise — there's enough salt in the dressing for me.
Step 8:

Chill the salad briefly before serving. You can present it in one large bowl or plated in individual portions.

The Ministerskiy salad was reportedly first served as an upscale dish back in the 1950s, when it appeared on the menu in the canteens of Soviet ministries and in restaurants. It was most often made the way I've described here, but other versions of it started showing up in the 1970s — with mushrooms, salmon, liver, corn, chicken, and more.
The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Always wash your eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe brush and a little dish soap work best.
Homemade mayonnaise is worth the effort — tastier and better for you. You'll find some great homemade mayo recipes here. You can also swap in sour cream or plain yogurt for the dressing, either on their own or mixed with mayonnaise in any ratio you like — that lightens up the dish.