Recipe for White Birch salad. Calorie, chemical composition and nutritional value.

A simple recipe for a quick White Birch salad with chicken fillet and mushrooms

Ingredients

• Yellow or white onion – 1 head + –
• Fresh cucumbers - 2 pcs. + —
• Mayonnaise sauce (light) – 200 ml + –
• Canned champignons – 200 g + –
• Olives – 50-70 g + –
• Chicken eggs - 3 pcs. + —
• Fresh greens – bunch + –
• Chicken breast – 0.4 kg + –

How to properly prepare a delicious Birch salad with chicken breast and champignons with your own hands

Among all the varieties of holiday dishes, salads have special requirements regarding appearance. Cold appetizers should not only satisfy the taste needs of the taster, but also bring purely aesthetic pleasure.

The salad that we will prepare in this recipe looks very unusual and beautiful. In addition, it cooks quite quickly, and therefore you can cook it even if there is not too much time left before the guests arrive.

1. First you need to wash the chicken breast and send it to boil in salted water with bay leaves. If your brisket is whole, with bone and skin, then cook it directly, since in this case the meat will retain its juiciness.
2. While the chicken is cooking, we do the mushrooms and onions. We peel the onion and chop it into small cubes. Drain the water from the jar of mushrooms and, if they are not chopped, cut into slices.
3. Pour vegetable oil into a frying pan, heat it, and then add the chopped onion and after a couple of minutes add the mushrooms. Fry, stirring, until the onion becomes soft.
4. We need to hard boil the eggs. To do this, load them into cold water, bring it to a boil and cook, reducing the heat for 10-12 minutes (depending on their size). Cool and peel the finished eggs.
5. We just need to chop the olives finely: most of them will be used to form a layer, while the rest will be used to decorate the salad.
6. By this time the meat should already be cooked. Remove the skin from the breast, separate the flesh from the bones and cut the fillet into small cubes. We wash the cucumbers under running water, cut off the “butts” and chop them into thin quarters.

Let's start assembling our salad

• On a wide dish or in a salad bowl, place mushrooms, fried with onions, in one layer, apply a mayonnaise mesh.
• Now add chicken, again - mayonnaise, then - olives.
• Grate the eggs on a coarse grater, form the next layer and cover with sauce.
• We complete the assembly with cucumbers, pour generously of the remaining mayonnaise and form birch strips from the olives.
• Chop fresh herbs and decorate the perimeter of the salad with it.

We put the resulting salad in the refrigerator for half an hour, and then serve it to the table. During this time, all the flavors will merge together, and the dish will turn out very harmonious and aromatic.

Salad "Berezka" recipe

How to make a delicious chicken salad

1. Boil the chicken fillet in salted water in advance, cool without removing it from the broth so that the fibers are not dry. Then cut into small pieces or tear by hand into thin segments. Place the bottom layer on a large round plate. Coat the top generously with mayonnaise. By the way, making your own is perfect for this purpose.
2. After washing and drying the champignons, cut them into thin slices. Fry in vegetable oil until the moisture released by the mushrooms evaporates. Next, add finely chopped onions. Fry everything together for another 5-10 minutes, don’t forget to add salt.
3. Having cooled completely and drained the excess oil, place the champignons and onions in a second layer (we set aside a few mushrooms to decorate the salad). We do not coat the mushrooms, since due to the oil they are already quite juicy.
4. Remove the cucumbers from the marinade, finely chop them with a knife and place them on the champignons. Lubricate with mayonnaise.
5. Having boiled and cooled the eggs in advance, remove the shells, grate the whites on a coarse grater, and grind the yolks with a fork into fine crumbs. Approximately half of the protein shavings are distributed in the next layer, lightly salted, and coated with mayonnaise for the last time.
6. Sprinkle the surface of the salad with egg yolk crumbs. We cover the sides of the multi-layer snack with the remaining whites, hiding all the previous layers under them. We put the workpiece in the refrigerator for several hours.
7. Before serving, we prepare the salad to justify the name of the dish. Using mayonnaise we draw the trunk and branches of trees. We make black stripes from prunes or olives and place them on the trunks of our “birch trees”. For foliage we use clean and dry finely chopped parsley (or dill). We cut the green onions into short feathers and place them at the base of the birch tree to imitate grass. Place a few mushrooms on the onion.

After creative work, we immediately put the “Berezka” salad with chicken fillet on the festive table. When serving, cut into portions. Enjoy your meal!

Birch salad – step-by-step recipe with photos:

Fry mushrooms cut into plates with chopped onions. Be sure to add salt to taste and season with ground pepper, but do this at the very end of frying.

Fill the prunes with hot water. When the dried fruit has steamed, drain the water and cut into small pieces.

Boil the chicken fillet in salted water, let the finished meat cool and chop. You can cut it into cubes, or you can simply tear it into fibers with your hands. If desired, to prepare Berezka salad, chicken fillet can be replaced with lean pork.

Cut the pickled cucumbers into small cubes and grate the cheese into small shavings.

Boil the eggs hard, then, after cooling and peeling, divide into whites and yolks. And grind: three whites coarsely, yolks finely.

We collect Birch salad, for this we take a flat oval-shaped dish. And spread the mushroom fry, squeezing out the excess oil and juice.

We draw a thin mayonnaise mesh over the mushroom layer and lay out the chopped chicken fillet. We cover this layer with mayonnaise more tightly, since the chicken fillet is quite dry in structure.

Then distribute the pieces of prunes.

Leaving a layer of prunes without mayonnaise, lay out the pickled cucumbers.

We draw a mayonnaise mesh over the cucumbers and lay out the next layer of coarsely grated whites.

Coat the whites with mayonnaise and sprinkle the sides of the salad with cheese shavings and the top with chopped yolks.

That's it, all that remains is to decorate the Birch salad in a festive way. We draw a birch trunk with mayonnaise, lay out black stripes on the trunk with thin strips of prunes, parsley leaves and chopped green onions to create foliage and grass, into which we “plant” a couple of fried mushrooms. We get an elegantly decorated salad.

We let the created creation brew and surprise our guests with a delicious and originally designed dish. Birch salad with chicken fillet and prunes is ready!

No matter what exquisite interpretations great chefs come up with, no matter what ingredients they replace such a delicate meat product as chicken, it is with this meat that “Berezka” turns out to be the most tender, juicy and truly festive. You can replace all the layers in the Berezka salad recipe without exception, vary the proportions, but it is simply impossible to exclude chicken. After all, the “Berezka” salad with chicken without it will be a completely different dish.

We would like to offer you other salads and...

The tenderness of chicken meat and the superiority of fried mushrooms are best emphasized with the help of ordinary boiled potatoes, which combine with all the components of this amazing salad in the best possible way.

For white birch salad you will need:

• 2 potatoes;
• 3 eggs;
• 300 gr. Chicken;
• 400 gr. mushrooms;
• 100 gr. cheese;
• 200 gr. mayonnaise;
• 1/2 tsp. salt;
• 20 gr. parsley;
• 20 gr. prunes;
• 30 gr. oils

White birch salad with chicken and mushrooms:

1. The chicken meat is washed and then immersed in already boiling and salted water, in which it is boiled until tender. Upon completion of cooking, it is cooled and cut into thin strips with a knife.
2. Potato tubers are thoroughly washed and boiled in a saucepan with water, then cooled, peeled, and grated on a coarse grater.
3. Eggs are also boiled for ten minutes, which immediately after this time period are cooled in water at the lowest possible temperature and peeled. Finally, they are grated on a medium grater.
4. The mushrooms are washed and slightly chopped. Shredded, they are fried in a frying pan.
5. Place potatoes in a wide salad bowl, add a little salt and grease with mayonnaise. The same manipulation should be carried out in the future with other products.
6. Next, the chicken is placed there, and the cooled mushrooms are placed on it.
7. Then only the eggs are placed in the dish.
8. The final piece here is finely grated cheese.
9. The salad is decorated with parsley and thinly sliced ​​prunes.

Tip: to make the mushrooms more rich and piquant, you can also use onions, garlic and sour cream during their preparation. The taste will change dramatically.

Recipe for the original White Birch salad with chicken breast and mushrooms

A product such as prunes is rarely used in unsweetened salads, because most often they cook meat with it or add it to porridge. However, there is a salad appetizer where this ingredient fits perfectly into the overall taste picture, and that’s what we’ll be preparing now.

Ingredients

• Prunes – 100 g;
• Fresh mushrooms – 250 g;
• Yellow or white onion – 1 head;
• Chicken fillet – 0.4 kg;
• Chicken egg – 2 pcs.;
• Pickled cucumbers – 2 pcs.;
• Mayonnaise sauce – 200 ml;
• Salt and pepper - to taste;
• Parsley – 1-2 sprigs.

How to prepare “Berezka” salad with chicken and mushrooms at home step by step

First, let's deal with our dried fruits

• We sort out the prunes, rinse them slightly and put them in a deep bowl.
• Here we pour a small amount of hot water, which must first be boiled and cooled slightly. Let the prunes stand for about an hour.

While the dried fruits are infused, we will prepare other ingredients

• Let's start with eggs. We wash them and send them to hard boil. To prevent eggs from bursting during cooking, you can add a pinch of salt to the water.
• Cool the finished eggs under running cool water and chop them with an egg slicer. We also remove the cucumbers from the brine and chop them into thin strips.
• We need to peel the onion and chop it into small cubes. The smaller it is, the better it will be fried. Next, we wash our mushrooms and cut them into thin slices or simply chop them randomly.
• Pour vegetable oil into a frying pan and heat it over medium heat. Pour the onion slices and mushrooms into the bowl and fry for about 5 minutes, stirring constantly.
• At the same time, we clean the chicken fillet from films and cartilage, cut it very finely (you literally need to chop the meat into minced meat). Transfer the resulting mass into a frying pan and fry until the chicken is done. At the very end, add salt, pepper and your favorite seasonings to the chicken-mushroom mixture, mix again and let cool.
• Remove the prunes from the water and cut into thin strips. We leave two or three fruits for decorating and serving our salad. Place the chopped dried fruit in the first layer in a salad bowl and grease with mayonnaise.
• Next we have the chicken-mushroom mixture, it needs to be greased with just a little sauce, then we add eggs, mayonnaise, sliced ​​cucumbers and generously cover everything with a mayonnaise cap. From the remaining prunes we make birch strips.
• We pluck the parsley branches and use its leaves to form the crown of the tree. Place the salad in the refrigerator to steep for an hour.

Hearty and quick salad appetizer “Berezka” with chicken, mushrooms and potatoes

Ingredients

• Potatoes – 0.6 kg;
• Chicken breast – 0.4 kg;
• Marinated champignon mushrooms – 200 g;
• Chicken eggs – 4 pcs.;
• Fresh cucumbers – 2 pcs.;
• Hard cheese – 100 g;
• Mayonnaise sauce – 100 ml;
• Vegetable oil - for frying;
• Olives - for decoration.

How to make a nutritious White Birch salad with chicken fillet and mushrooms step by step

1. First of all, let's deal with one of the main ingredients in this type of salad - potatoes. We wash it and send it to boil right in its uniform.
2. We also set the breast to boil in salted water with a bay leaf. We do the same with eggs, but just cook them in a separate saucepan.
3. Pour oil into a frying pan, heat it and quickly fry the pickled mushrooms until browned. Remove from heat and let cool.
4. Peel the potatoes, grate them, mix with mayonnaise. Place the first layer on the bottom of the salad bowl.
5. Place fried mushrooms on top of it, then chicken meat cut into small pieces.
6. Separate the eggs into whites and yolks and grate each separately. Cover the chicken with a yolk layer. Also three cheese and fresh cucumbers - we put them on top of the yolks.
7. The final layer is grated whites. We cover the entire salad with them and press down a little.
8. We cut the olives and lay them out in strips on our birch tree.

Despite the fact that this “White Birch” salad with chicken and mushrooms turns out to be quite filling, it is absolutely not greasy or heavy. Of course, if you wish, you can coat each layer with mayonnaise sauce, but this is not at all necessary, because even without this the appetizer is juicy.

But if you still want to add mayonnaise to your salad, make it yourself: it will turn out tastier, healthier, and less caloric.

Birch salad with chicken and cucumbers, mushrooms and potatoes - very tender!

Another option for preparing the very popular Berezka salad. This recipe uses both chicken meat and potatoes with carrots.

Ingredients:

• Chicken fillet – 300g
• Onion - 1 piece
• Carrots – 1 piece
• Potatoes - 2 pcs.
• Marin mushrooms. — 250g
• Pickled cucumbers. - 1 PC
• Boiled eggs - 2 pcs
• Cheese - 150-200g
• Olives
• Green onions
• Mayonnaise

Preparation:

Finely chop all ingredients.

Separate the yolks from the whites and grate them on a fine grater.

Lay out in layers. Finely chopped onions, pickled cucumbers, boiled carrots, grated on a fine grater, grease with mayonnaise.

Add chicken, pickled mushrooms, potatoes (better grated), mayonnaise.

Sprinkle everything with cheese and yolk.

For convenience, you can use a food bag with mayonnaise. This makes the lines thinner.

Decorate as desired.

This recipe will help you out if you don’t have one ingredient on hand - mushrooms. But it doesn’t matter, the salad will turn out no worse than the classic Berezka recipe.

Ingredients:

• Boiled chicken breast – 300g
• Cucumber – 1 piece
• Walnuts – 100g
• Prunes – 100g
• Boiled eggs - 2 pcs
• Mayonnaise, salt

Preparation:

All ingredients are finely chopped and laid out in layers. Lightly salt each layer and coat with mayonnaise.

You can also simply mix the salad with mayonnaise, only in this case it is better to season the salad just before serving.

A variation of this recipe for the winter, when you can use pickled cucumbers rather than fresh ones.

Ingredients:

• Chicken fillet (boiled) – 300g
• Champignons – 300g
• Pickled cucumbers. — 5-6 pcs
• Green onion - 1 bunch
• Boiled eggs – 5 pcs
• Mayonnaise

Preparation:

Cut the fillet.

Fry champignons with onions.

Finely chop the pickled cucumbers.

Place in a salad bowl in layers: onions, mushrooms, chicken breast, mayonnaise, grated protein, pickled cucumbers.

Carefully coat the top layer with mayonnaise and sprinkle with grated yolk. We decorate as in the photo.

Not everyone likes fresh onions in salad, but you can replace them. An excellent alternative is pickled red (Yalta) onion. This ingredient will add a pleasant crunch to the dish.

Ingredients:

• Boiled chicken fillet – 350g
• Champignons – 250g
• Prunes – 150g
• Boiled eggs - 3 pcs
• Onions (for frying) - 1 pc.
• Yalta onion – 1 piece
• Cheese – 150g
• Fresh cucumber – 4 pcs
• For the marinade - apple vinegar. 1 tbsp, sugar 2 tsp.
• Mayonnaise – 250g
• Greens, pepper, salt

Preparation:

Marinate Yalta onions in vinegar and sugar for 2 hours.

Chop the remaining ingredients and grate (whites and yolks separately - if laid out in layers).

You can mix the salad with mayonnaise, salt and pepper.

Sprinkle the top layer with yolks. Decorate to your taste.

It is better to prepare such a salad in a larger and deeper form. An excellent solution for a large family. This salad will also be an excellent decoration for the festive New Year's table.

Ingredients:

• Chicken fillet (boiled) - 300-400g
• Eggs - 4-5 pieces
• Prunes (soaked) - 100-150g
• Fresh cucumbers – 2-3 pieces
• Walnuts – 40g
• Marinated champignons. — 1 bank
• Mayonnaise, salt, pepper

Preparation:

Chop all the ingredients and grate the eggs.

Salt the chicken fillet. Season with a little mayonnaise. Put it in the form.

Sprinkle with grated egg. Making a mayonnaise mesh.

Spread chopped walnuts (hazelnuts are fine) and prunes.

Lay out the chopped cucumbers. Add salt.

Pour in the marinated champignons. Lubricate generously with mayonnaise. Lay out the prunes in strips.

The French version of this salad is not very different in composition from our “Russian birch”, but it has its own nuances. Perfect for a romantic dinner.

Ingredients:

• Chicken breasts (boiled) – 150g
• Korean carrots – 100g
• Cucumber – 2 pcs (optional)
• Walnuts – 30g
• Prunes – 70g
• Cheese – 80g
• Garlic - 2-3 cloves (to taste in cheese dressing)
• Mayonnaise, greens

Preparation:

Pour warm water over the prunes and let stand. Drain the water, pat dry with a towel, and cut into strips.

Cut the fillet. Grate hard cheese, boiled eggs on a fine grater and combine with mayonnaise (leave a little grated egg for the top layer).

Carefully place in layers on a plate. First, chicken, sprinkle with prunes, make a light mesh of mayonnaise. We lay out the carrots in Korean style, pour mayonnaise over the cucumber again.

Spread cheese and egg dressing, sprinkle with grated eggs.

Decorate with greens and nuts.

Layered salad “White Birch” with chicken and prunes

An interesting recipe for a layered salad of chicken fillet, fried mushrooms and prunes with onions. Hard-boiled eggs add nutritional value, and cucumber adds a touch of freshness.

First, I prepared the ingredients for the White Birch puff salad with chicken, mushrooms and prunes: I measured out the required amount, washed the meat, vegetables, herbs, and peeled the eggs (I already had them hard-boiled).

Next, I put a small ladle of water on the fire to cook the meat. As soon as the water boils, I throw the chicken fillet into it and wait until it boils. I keep chicken meat in boiling water for no more than 5 minutes. Then I remove the ladle from the heat, salt the water, cover the meat with a lid and set aside for 30 minutes. This way the meat turns out to be as juicy as possible.

I cut the onion into half rings.

Pour a little oil into a heated frying pan and fry the chopped onion in it.

Meanwhile, I cut the mushrooms into slices.

I add them to the fried onions. And now I bring them to the desired degree of roasting. At the end I add a little salt.

I cut the chicken fillet into neat strips - to prevent them from falling apart, I cut the meat across the grain.

Next, I cut the prunes into cubes. I put a few pieces aside - they will be needed for decoration.

I grate the egg white separately.

And separately the yolk.

I cut the cucumber into cubes.

For convenience, I put everything in containers. I'm starting to assemble the salad. Since I don’t have a rectangular shape, I want the puff salad to look like a log. I took a square pan so I could layer the layers twice and then combine them.

So, the first layer is prunes.

The second is fried mushrooms. I do not salt these layers or soak them in sauce.

The third is fillet strips.

But I already spread mayonnaise on the meat layer - the low-fat fillet becomes even tastier with it.

Next come the grated yolks.

Behind them I place chopped cucumber. I definitely add some salt.

At this stage, I stopped, carefully removed the form and, next to it, repeated everything from the beginning. I finally got birch logs! However, you may well end up with a rectangular shape, or you may even decide to do everything in a regular salad bowl. It will turn out just as beautiful - no doubt about it.

Now, without the form, I carefully lay out the grated egg whites.

I salt and grease them with mayonnaise.

All that remains is to arrange it: I cut the leftover prunes into strips.

I lay them out on a white layer.

Just before serving, I decorate the White Birch puff salad with chicken, mushrooms and prunes with parsley leaves. Look how the birch turned out - it’s both nice to look at and delicious to eat!

I'm so sorry

I wanted to add the recipe to my bookmarks, but instead I accidentally clicked on the minus button and I really liked the recipe! I'll definitely make it one of these days

I made it in DR, we loved it both at home and at work, thank you very much for the recipe. Fresh, not heavy, very pleasant. I made it in an ordinary round salad bowl.

I made it twice on New Year’s holidays, I’ll make it again on February 23rd, a very successful recipe, thank you.

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Birch salad with chicken fillet and prunes

This variation of “Berezka” is slightly different from the classic one, because it involves such a juicy and tender product as Chinese cabbage. But thanks to him, the dish has simply incredible taste. Freshness and lightness are its main advantages, which you can’t argue with.

For a salad with chicken and birch prunes you need:

• 250 gr. Chinese cabbage;
• 300 gr. Chicken;
• 120 gr. canned corn;
• 100 gr. prunes;
• 3 eggs;
• 220 gr. light mayonnaise.

White birch salad with chicken and prunes:

1. The cabbage must be washed and then finely chopped, then pressed a little with your hands and placed first in the salad bowl.
2. This component is sprinkled with corn kernels on top and generously coated with mayonnaise.
3. The meat is placed in boiling water and boiled, then chilled and finely chopped. Shredded, it is placed on top of the corn and also greased.
4. Prunes are soaked for about half an hour in hot water, then squeezed and finely chopped. It is placed on top of the chicken and, naturally, is also coated.
5. Boil the eggs for about ten minutes. This time period will be enough for them to be hard-cooked. Afterwards they are chilled, cleaned, one component is separated from the other and grated on a fine grater.
6. First lay out the yolk and then the white, which is generously soaked in mayonnaise.
7. The salad is decorated with prunes, which are cut very thinly.

Tip: instead of Chinese cabbage, you can use the most common white cabbage. But in this case the dish will turn out a little spicier. In addition, its preparation is somewhat different. It’s not enough to just chop it up. When crushed, it is actively crushed, added some salt and left to infuse for about fifteen minutes. During this time, the cabbage releases juice and becomes softer and more tender.

Birch salad – 4 simple and delicious recipes

The content of the article

The appearance of the Birch salad should resemble the tree of the same name. There are many decoration variations here too. Show your imagination and artistic abilities, and then the salad will be unique every time.

The salad has several features. Firstly, this is a thematic design under Russian wood. Secondly, since this is a layered salad, the container for laying out must be selected flat and wide. Thirdly, the final layer of salad should always be a single color - white - from proteins, or yellow - from yolks or cheese.

To make the salad more filling, you can add potatoes or carrots. For brighter taste, carrots can be replaced with apples. Chicken fillet can be replaced with liver or other meat. As a vegetable, bell pepper is often added; it adds piquancy to the salad.

In any form and composition, the Birch salad will come in handy for the holiday table. We offer 4 simple recipes for every taste and color.

“Berezka” salad with chicken and prunes

This recipe is one of the most popular and beloved among the people. Delicate and light, it is suitable for any holiday table and will please any fussy person.

“Beryozka” salad with chicken and prunes can be served simply for lunch and dinner or prepared for anniversaries and birthdays. After all, it not only has excellent taste, but also an elegant design in the shape of a birch tree.

Cooking time – 30 minutes.

Ingredients:

• 300 g breast fillet;
• 200 g canned champignons;
• 2 cucumbers;
• 200 g prunes;
• 3 eggs;
• 1 onion;
• 250 g (1 jar) mayonnaise;
• greens for decoration.

Preparation:

1. Cut the boiled chicken fillet and pickled champignons into small cubes.
2. Keep the prunes in boiling water until completely steamed. Cut into cubes.
3. Peel the cucumbers and grate them on a coarse grater.
4. Cut the onion and boiled eggs into small cubes. Fry the onion in oil along with the mushrooms until golden brown.
5. Layer the ingredients in an oblong dish, coating each layer with mayonnaise, in the following order:

• prunes;
• chicken;
• mushrooms with onions;
• cucumbers;
• eggs.

1. Distribute the prune strips over the top so that it resembles a birch trunk. Decorate with greens.
2. Before serving, place the salad in the refrigerator for an hour to keep it juicy.

“Berezka” salad with prunes, chicken and mushrooms

Kitchen appliances and utensils: grater, knife, dish, spoon.

Ingredients

Cooking process

1. Prepare the onions and mushrooms: wash and peel.
2. Chop the onion and cut the mushrooms into small slices.

3. Add the onion to a frying pan with hot oil, fry for a minute, then add the mushrooms and fry until tender.

4. Boil the fillet and eggs.
5. Cut the cucumbers, prunes and boiled fillet into small cubes, and grate the eggs: white and yolk - into different plates. When everything is ready, start laying out layers.

6. First – prunes, then – mushrooms with onions and grated proteins. Spread the layer with mayonnaise. Then lay out the fillet, mayonnaise again, cucumbers, a little mayonnaise and a final layer of yolks.
7. Draw the trunk and branches of a birch tree with mayonnaise on the salad. Use pieces of olives or prunes to make black dots on them, and branches with parsley leaves. Place mushrooms under the birch tree.

Salad making video recipe

If you still have questions after reading the recipe, be sure to watch how the Birch salad is prepared in this video. The girl quickly and beautifully prepares the dish, commenting on her actions, so it will not be difficult for you to remember the recipe.

What to serve the salad with

• Despite the fact that the Berezka salad with chicken fillet and cucumbers contains mayonnaise, it turns out quite fresh and light , so it can be served with any side dish or main course.
• Bake potatoes with fish in the oven or cook baked pumpkin, cook regular porridge with butter or prepare pasta. You can bake a chicken breast, and even though the salad already has chicken, the extra protein would be nice.
• Bake fresh bread or flatbread, buy pita bread or baguette, and serve it with a salad. If you need drinks, you can serve whatever you like: from plain water to red wine.

“Berezka” salad with pickled mushrooms

This is a nourishing and economical version of “Beryozka”, the ingredients for which are present in almost every housewife’s home. Marinated mushrooms can be used as a salad component and as a decorative element. Draw a green grass and place mushroom caps on top, thus creating a mushroom meadow.

It will take about 30 minutes to prepare.

Ingredients:

• 1 carrot;
• 2 eggs;
• 30 g cheese;
• 2 pickled cucumbers;
• 250 g pickled mushrooms;
• 2 potatoes;
• 1 onion;
• mayonnaise for dressing;
• greens, olives, prunes for decoration.

Preparation:

1. Peel the boiled potatoes and carrots in their skins and grate them on a medium grater.
2. Grate the cheese on a fine grater.
3. Cut the onion into small cubes and soak in cold water to remove the bitterness.
4. Divide the boiled eggs into yolks and whites, grate separately.
5. Cut the pickled cucumbers into cubes and the mushrooms into thin plastic. Leave a few mushrooms on top of the salad.
6. When laying out the salad, coat each layer with mayonnaise and follow the following sequence:

• onion;
• pickled cucumbers;
• carrots - grease with mayonnaise;
• marinated mushrooms;
• potatoes - brush with mayonnaise;
• proteins;
• hard cheese - brush with mayonnaise;
• yolk.

1. Draw a birch trunk on the yolk with mayonnaise, and make black stripes from olives or prunes. Make a mushroom clearing at the bottom of the tree.

Recipe for Berezka salad with prunes and chicken

Ingredients

Step-by-step preparation

1. Cut the onion into half rings.

2. Cut the washed mushrooms (200 g) into slices.

3. Fry them over high heat: first add the mushrooms, and when they brown, add the onion. Fry until done, salt and pepper to taste.

4. Cut the cucumber into cubes.

5. Soak pitted prunes (70 g) in boiling water for 10 minutes and cut into small pieces. Leave 2 prunes to decorate the salad.

6. Chicken fillet (450-500 g), pre-baked in the oven or boiled, cut into small pieces.

7. Let's start assembling the salad. Place a layer of mushrooms fried with onions on a flat plate.

8. They have mayonnaise and a layer of chicken fillet on them.

9. Apply a mesh of mayonnaise and lay out a layer of chopped prunes.

10. Place the cucumber and pour mayonnaise over it.

11. We adjust the salad with a fork, trying to give it a more rounded shape.

12. Divide boiled eggs into yolks and whites. Three of them separately on a fine grater.

13. Decorate the sides of the salad with grated egg white.

14. Decorate the top of the salad with yolk.

15. We draw a birch trunk and branches using mayonnaise from a pastry bag.

16. Cut the remaining prunes into thin strips and place them on mayonnaise, imitating birch bark.

17. From parsley we make tree leaves and grass.

“Berezka” salad with cucumber and fish

An exquisite and delicate version of the Birch salad will please your better half. To prepare it, you can take red or white fish, or even use them in combination. An unusual salad can be prepared for March 8th or an anniversary, delighting your other half.

Preparation will take 20 minutes.

Ingredients:

• 200 g lightly salted red fish;
• 120 g hard cheese;
• 100 g pickled cucumbers;
• 3 potatoes;
• 1 tbsp. wine vinegar or soy sauce;
• mayonnaise for dressing;
• 100 g olives;
• green onion feathers.

Preparation:

1. Thinly slice the lightly salted red fish into small pieces.
2. Chop the onions and cucumbers into thin half rings.
3. Grate the cheese on a medium grater.
4. Peel the boiled potatoes in their jackets and coarsely grate them.
5. Grate the eggs on a coarse grater and start laying out the salad.
6. The first layer is potatoes, then pieces of fish. Drizzle soy sauce or wine vinegar over the fish. Lubricate with mayonnaise.
7. Place onions and pickled cucumbers on a layer of mayonnaise and coat with mayonnaise.
8. Next, add grated cheese and eggs. Spread with mayonnaise and garnish with strips of olives and green onions.

White Birch Salad with Apples and Cheese

An interesting recipe for a famous salad, including cheese and apples.
By the way, black olives are also used to decorate this salad. Ingredients:

• Chicken meat;
• Eggs;
• Onion;
• Apple;
• Mayonnaise;
• Olives;
• Vegetable oil.

Preparation:

Boil the chicken and trim the fillet from it: for the salad we will need about half a glass of chopped meat. Hard boil three eggs, separate the yolks and whites and grate them on a coarse grater. Peel and seed one apple (with a sweet and sour taste) and grate it on a coarse grater. Hard cheese (one hundred grams) – also grated. Cut the onion into rings and fry in vegetable oil, drain in a colander to drain excess oil.

We begin to lay out the salad in layers:

• fried onion,
• chicken meat,
• egg whites,
• mayonnaise,
• apple,
• egg yolks,
• mayonnaise.

We decorate the top of the salad with olives cut into strips, imitating the pattern of birch bark.

Subtleties of dish design

The highlight of the design is to give the salad the color of birch bark. The white background should be decorated with black stripes, they can be made from prunes, black olives, and also use purple basil leaves. Particularly sophisticated cooks decorate with black caviar. The background can be created using sour cream or mayonnaise. It would be original to sprinkle grated egg white or light cheese on top. White Birch Salad - a puff salad recipe. You are offered to choose one of two cooking techniques. In the first option, the salad is placed in layers in a deep transparent salad bowl, and the top is shaped like birch bark, and in the second case, it is placed in a flat dish in the form of a birch log. The second option looks much more elegant.

Decoration of the White Birch salad

The whole trick of the design is to make the salad reminiscent of the characteristic colors of birch bark - dark stripes on a white background.
Let's start with stripes. In the traditional recipe, they are made from soaked prunes. But there are recipes where the stripes are “drawn” with black olives. Some particularly sophisticated artists manage to lay them out with black caviar (even from protein caviar). And some people use dark purple basil leaves for this. Now about the background. There are fewer options here. Either you brush the top of the salad with mayonnaise or sour cream, or sprinkle with grated egg white or light cheese. We've sorted out the background and stripes. Let's look at the way to serve the salad. Any recipe for “White Birch” is a recipe for puff salad. And here you can choose one of two ways to serve it. In the first case, the layers are placed in a deep and preferably transparent salad bowl, and the top of the salad is simply decorated with a pattern of birch bark. In the second option, the layers are placed on a flat dish in the form of a birch log. This salad looks more impressive, and you can complement it with other decorations.

Green lettuce leaves that imitate the curly foliage of a birch tree are suitable as additional decorations. You can make “grass” at the base of the log by using dill or parsley. You can plant mushrooms in the “grass” (real pickled ones or made from eggs). And along the trunk of our birch log you can let ladybugs crawl from cherry tomatoes or red bell peppers. In a word, as many artists as there are so many canvases. But in order to decorate the salad beautifully, you need to choose its recipe. And each recipe is interesting in its own way.

Classic recipe

Guests will be pleasantly surprised to see the White Birch salad on the table. The classic recipe includes the following ingredients:

• 3 eggs;
• fresh champignon mushrooms - 250 grams;
• chicken fillet;
• one onion;
• 2 cucumbers;
• prunes – 5-7 pcs.;
• sunflower oil;
• mayonnaise;
• greenery.

It is necessary to fry the champignons and onions in sunflower oil. Boil the chicken fillet, after it has cooled, cut into small slices, chop the cucumbers. Grate the boiled eggs. Soak the prunes for a while and then cut into thin strips. The most important thing is to lay out the salad. It is important not to forget to add salt to each layer and coat it well with mayonnaise. The first layer is cucumbers, then chicken, eggs and mushrooms are placed. The top is well coated with mayonnaise or sour cream. You can mix sour cream and mayonnaise, you get an unusual piquant taste. Next, black strips of prunes are laid out. Finally, the White Birch salad is decorated with greens. Green lettuce leaves will look great, creating an imitation of birch foliage.

“Berezka” salad with lightly salted cucumbers

Included components:

• Chicken breast - 300 g.
• Mayonnaise.
• Mushrooms - 300 g.
• Five eggs.
• Lightly salted cucumbers - 3 pcs.
• Medium sized bulb.
• Greenery.
• Prunes.

Preparation:

• The initial layer consists of chopped or finely chopped boiled fillet (chicken meat). The meat is laid out on a large flat plate, leveled, and generously greased with mayonnaise on top.
• The second layer is fried thin slices of mushrooms mixed with onions (champignons are ideal). When frying the mushrooms, remember to add salt and drain the liquid from them before placing them on the chicken.
• The next layer is finely chopped cucumbers, which, like the first layer, are poured with mayonnaise.
• Next, boil the eggs. Grind two eggs and put them in the final layer, plus mayonnaise. We divide the remaining eggs into white and yolk and three separately from each other.
• Let's proceed to the final stage: sprinkle the surface of the finished salad with yolk crumbs, and the sides with white crumbs and put the appetizer in the refrigerator for a couple of hours.
• Before serving, we prepare the salad: we draw the trunk and branches of a birch tree with mayonnaise, lay out strips of olives or prunes on them, and use parsley as leaves. You can also lay out strips of onion stems (imitation grass) at the base of the “tree” and arrange a few mushrooms.

White Birch Salad with Prunes

This recipe is very similar to the classic one, only in this version you will need a lot more prunes. It is used as one of the layers. For this salad you need the following products:

• 200 grams of fresh mushrooms;
• one onion;
• three eggs;
• 250 grams of prunes;
• 300 grams of chicken meat;
• 2 fresh cucumbers;
• greenery;
• sunflower oil;
• mayonnaise.

Chicken meat is boiled and cut into cubes, onion into half rings. Mushrooms are fried with onions in sunflower oil. After this, they must be placed in a colander to allow excess oil to drain. It is better to cut cucumbers into strips. Eggs in small cubes. Soak the prunes for 8 minutes, dry and cut into small cubes, chop a few into strips to decorate the salad. Next, layers are laid out, each of which is coated with mayonnaise. Prunes are placed at the bottom, then mushrooms and onions, then chicken, eggs, cucumbers. On top of the salad is decorated with diced prunes and herbs. When preparing the White Birch salad, the recipe with prunes (preparation technology) can be changed a little. For example, instead of fried onions, use onions pickled in vinegar; instead of fried mushrooms, use salted or pickled mushrooms.

Recipe for White Birch salad. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of "White Birch" salad.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of White Birch salad is 189 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Chicken and mushroom salad recipe

There are many modifications to the preparation of this dish, and one of them is the White Birch salad with chicken and mushrooms. It will require:

• boiled chicken meat;
• 300 grams of fresh champignons;
• onion;
• prunes - 7 pcs.;
• 2 eggs;
• 2 cucumbers;
• sunflower oil;
• mayonnaise;
• greenery.

First, mushrooms and onions are fried in vegetable oil, the chicken breast is boiled and cut into small cubes. Cucumbers are chopped the same size as the breast. The eggs are grated. The prunes are filled with water and then thoroughly dried. Next comes the actual design of the salad. It is worth adhering to the following sequence: fried onions are placed down, then the breast, egg white, cucumbers and egg yolk. Each layer is smeared with mayonnaise, and the top one is decorated at your discretion. You can, for example, make weed from dill or parsley and plant pickled mushrooms there.

“Berezka” salad with mushrooms without prunes

This version of the salad does not contain prunes, and olives are used to decorate the tree trunk.

Ingredients:

• Chicken meat – 200 g.
• Mushrooms - 200 g.
• Potatoes – 2 pcs.
• Pickled cucumbers – 5 pcs.
• Eggs – 4 pcs.
• Onion.
• Olives.

How to prepare the salad:

1. Fry mushrooms together with onions.
2. Boil the chicken meat.
3. Cut the cucumbers into cubes or strips.
4. Boil the potatoes in their skins, peel them and grate them.
5. Boil and chop the eggs.
6. The first layer in the Berezka salad with chicken and mushrooms is potatoes, the second layer is mushrooms, then meat, proteins and cucumbers. Moreover, each layer, except for the mushrooms, is greased with a mesh of mayonnaise.
7. Place chopped egg yolks on top of the dish and arrange the salad according to its name.

Cooking option with apples and cheese

There is another recipe for a famous dish - White Birch salad with apples. Here you will need:

• 3 eggs;
• one onion;
• chicken meat;
• big green apple;
• cheese 130 g;
• olives;
• mayonnaise;
• sunflower oil.

It is necessary to boil the chicken meat and chop it into thin strips. The amount of chopped meat should be about half a regular glass. Hard boil three eggs and grate the yolks and whites separately. The apple is peeled and grated on a medium grater. The onion is cut into rings and fried in vegetable oil. The cheese should also be grated. The order of layers in this recipe should be as follows: fried onions, chicken, egg whites, mayonnaise. Next, lay out the apple, cheese, yolks and mayonnaise again. The top layer can be decorated with olive strips.

Birch salad with chicken fillet and cucumbers

Here it is, the classic, familiar recipe for “Beryozka”. It has been prepared this way for many years. And that’s exactly how I liked her. Tender chicken meat, mushrooms fried with butter and of course prunes. This dish couldn't be more refined. Everything is harmoniously combined in it.

For white birch salad with chicken you need:

• 350 gr. Chicken;
• 300 gr. champignons;
• 2 cucumbers;
• 3 eggs;
• 1 onion;
• 100 gr. prunes;
• 200 gr. mayonnaise;
• 50 gr. greenery

Birch grove salad recipe:

1. The eggs are first boiled for ten minutes, and then chilled.
2. At the same time, they begin to cook the chicken meat. It is immersed in already bubbling and necessarily salted water. Then they let it cool in water.
3. Prunes are soaked in boiling water for half an hour.
4. The mushrooms are washed and cut into thinner slices. Then put it in a frying pan and fry for about fifteen minutes, stirring occasionally.
5. The onion is peeled and chopped into half rings. It is important that it is sliced ​​very thinly. Then it is also fried.
6. Champignons are mixed with prepared onions.
7. The meat is cut into thin strips or small squares.
8. Cucumbers are cut using the same principle.
9. The soaked prunes are freed from liquid, squeezed out and then cut into thin slices.
10. The eggs are peeled and then separately one component from the other is grated as finely as possible.
11. Chopped prunes are placed first on the plate and soaked in mayonnaise. The same is done in the future with other components of the dish.
12. Then lay out the cooled mushrooms mixed with onions.
13. This layer is sprinkled with yolks.
14. Cooled and chopped chicken meat is placed on top of the yolks.
15. Next are cucumbers and squirrels.
16. The salad is even coated with mayonnaise on the sides and generously sprinkled with pre-washed and chopped herbs.
17. It is advisable to cool it a little, but impatient people can immediately take a sample.

Liver salad recipe

With this option, chicken fillet is replaced with liver, and olives are used for decoration. To do this, boil 1/2 kg of liver and grind it on a grater or using a food processor. One carrot and onion are chopped and fried in vegetable oil. You also need to boil two potatoes and four eggs, grind them in a food processor, and separate the whites from the yolks. Next, the White Birch salad itself is constructed. The first layer is boiled liver, then vegetables, then potatoes, yolks and whites. To create the image of a white birch, mayonnaise or sour cream is usually used, and black olives are used for dots. Additionally, you can plant a ladybug made from a tomato or bell pepper.

White Birch Salad. Traditional recipe

This is the most common recipe for such a beautiful and tasty salad. It contains the following ingredients:

• Chicken breast;
• Champignon;
• Eggs;
• Fresh cucumbers;
• Onion;
• Prunes;
• Mayonnaise;
• Vegetable oil,
• Greenery.

Preparation:
Wash and chop half a package of fresh champignons (200 g). Finely chop one onion and fry the mushrooms along with the onion in vegetable oil. Boil the breast, cool and cut into long thin cubes. We also cut cucumbers (2 pcs.). Grate hard-boiled eggs (2 pcs.). Soak the prunes (six pieces) for five minutes and let them dry.

We begin to assemble the salad, coating each layer with mayonnaise and seasoning with salt:

• mushrooms fried with onions,
• chicken meat,
• eggs,
• cucumbers

Lubricate the topmost layer generously with mayonnaise and lay out prunes, imitating stripes on birch bark. Decorate with greenery at your discretion.

White Birch Salad with Crab Sticks

The remarkable thing about this recipe is that it uses pickled or salted mushrooms and crab sticks, which go well with other ingredients.

For this salad you will need:

• two onions;
• salted (marinated) mushrooms - 200 g;
• hard cheese - 200 g;
• crab sticks - 230 g;
• lettuce leaves;
• mayonnaise;
• vegetable oil.

Onions are fried in vegetable oil, cheese is grated, crab sticks are cut into small cubes. Lettuce leaves are beautifully placed at the bottom of the dish, then half the norm of crab sticks, everything is smeared with mayonnaise, then there is a layer of mushrooms with onions and half of grated cheese, mayonnaise. After which the layers are repeated again. Strips made from prunes are laid out on the top layer of mayonnaise.

Recipe with crab sticks

• Packaging of crab sticks.
• Prunes.
• Salted mushrooms.
• Salad leaves.
• Mayonnaise.

The snack should be prepared as follows:

1. Fry onion half rings until golden brown.
2. Place the mushrooms in a colander and rinse.
3. Chop the crab sticks.
4. Grind the cheese on a grater.
5. Place the washed lettuce leaves on a plate, top with crab sticks, dressing and mushrooms and onions.
6. Sprinkle the surface of the Berezka salad with cheese shavings and decorate according to the name, using prunes and mayonnaise.