This is a classic, creamy salad that’s perfect for a light lunch or side dish. The tangy sour cream dressing complements the hard-boiled egg and fresh lettuce and gives the salad some richness. Sour cream is a staple of Slavic cuisines, and is produced by introducing lactic acid bacteria (probiotics) to pasteurized cream. Over a day-long fermentation process, these beneficial bacteria thicken the cream and develop its signature tangy taste. This recipe comes from the Russian staple, Cookery, published in 1955. It is, in fact, very similar to the Polish Salad featured earlier on our site.
Process and chop the salad as described above (cut large leaves of prepared lettuce into two or three pieces), dress with sour cream mixed with chopped eggs, salt, sugar and vinegar, mix, place in a salad bowl and sprinkle with dill.
Lettuce 80 grams, eggs 30 grams, sour cream 40 grams, sugar 3 grams, 3% vinegar 5 grams, dill.