• 600 g beef (not too fatty);
  • 5 chicken eggs;
  • pickles - 5-6 pieces.;
  • 3 cloves of garlic;
  • 1 tbsp. walnuts;
  • mayonnaise.


  1. Beef meat is carefully washed, put in pan, fill with filtered water.
  2. Add salt, spices, Bay leaf, pepper peas. Set the saucepan with the beef meat on a medium heat. Let boil for approximately 90 minutes. Cooked meat product to get from the broth to cool and separate into thin fibers.
  3. Chicken eggs to boil in water, cool, peel and RUB on a large grater.
  4. Pickled cucumbers three on a large grater. Peel the garlic and passed through the press, mix with cucumbers.
  5. Walnuts dry in a pan without adding oil for 5-6 minutes, grind in a mortar or blender.
  6. Assemble the salad in layers. Preferably take a transparent dish, serving or split ring shape, as in this case, the salad will be very elegant look:
  • first layer: boiled meat and a layer of mayonnaise;
  • second layer: pickled cucumbers with garlic and a layer of mayonnaise;
  • third layer: chicken egg, shabby on a coarse grater, salt and a layer of mayonnaise;
  • fourth layer: the crushed walnuts.

The salad is ready, now you need to remove it in a cold place for several hours, so he got soaked. Before serving, remove the serving ring.