Korel Salad - Light and Delicious for Every Day

Country kitchen

The Korel salad is a kind of beef under a vegetable coat, but this dish still has its own unique features when compared to the well-known Herring under a Fur Coat.

While we typically use a sour apple in a herring salad, for the Korel salad we'll need a pear. As for the carrots, they shouldn't be boiled, but rather Korean-style—they'll give the salad the necessary spiciness.

Korel is prepared in layers and looks very appetizing and festive. So if you're looking for a new and interesting dish for a special occasion, we recommend checking out this recipe with photos—it describes all the intricacies of preparing Korel salad step by step and in detail. And believe me, your guests will surely say it's incredibly delicious!

Ingredients for 3 servings:

boiled beef – 250 g;
fresh pear – 0.5 pcs (100 g);
potatoes, boiled in their skins - 1 piece, large (150 g);
boiled beetroot – 1 pc, small (100 g);
Korean carrots – 100 g;
mayonnaise – 4 tablespoons;
salt to taste;
cherry tomatoes – 1-2 pcs (or half a regular tomato);
greens (dill or parsley) – for decoration.

How to make Korel salad

Cut the beef into small cubes. Peel the potatoes and beets. Grate the vegetables on a coarse grater. Cut the Korean-style carrots into shorter, 3-4 cm pieces. Peel the pear, remove the core, and grate. It's best not to do this ahead of time to prevent the pear from turning brown, so prepare the pear last.

Place the salad in layers, shaping it using a culinary ring.

Place a culinary ring in the center of a flat plate and lightly grease the inside with mayonnaise.

Place the beef and grease with mayonnaise.

Place a layer of pear, do not grease it with mayonnaise.

Next comes a layer of potatoes, which we lightly grease with mayonnaise.

Add the beets. You can add a little salt here if desired. Grease with a little mayonnaise.

Place the Korean-style carrots in the pan, lightly pressing them with your fingers or a fork. Grease with mayonnaise.

Using the back of a spoon, smooth out the mayonnaise layer.

Carefully remove the culinary ring. Rinse and dry the cherry tomatoes. Place the cherry tomato halves in the center of the salad and garnish with herbs. If you're using regular tomatoes, cut them into wedges.

The salad can be served immediately, but it's best to let it sit for about 20-30 minutes. We also recommend preparing it in individual portions for each guest—serving it on a shared platter will make it look simpler and less appealing.