If you want to please your guests with something unusual, prepare the “Birch” salad. This dish got its name due to its interesting design in the form of a birch tree or its bark. This hearty and nutritious dish not only has an original appearance, but is also famous for its delicate taste.

The classic “Berezka” salad is prepared with mushrooms and chicken fillet. A very tender and satisfying dish that will undoubtedly be appreciated by your guests.

Cooking time: 30 minutes
Number of servings: 3-4

Ingredients:

  • boiled/baked chicken meat (400 g);
  • fresh champignons (300 g);
  • onion (1 pc.);
  • boiled chicken egg (5 pcs.);
  • hard cheese (200 g);
  • cucumber (2 pcs.);
  • mayonnaise (200 g);
  • salt, pepper and other spices (to taste);
  • green onions (for decoration, 1 bunch);
  • canned olives (for decoration, 50 g).
Mayonnaise can be replaced with sour cream, Greek yogurt or homemade sauce based on sour cream and cheese. Then the dish will turn out to be less caloric.

Preparation:

  1. Peel the onion and chop finely. Fry in vegetable oil until transparent.
  2. Wash the champignons, dry with a napkin and cut into slices (leave a few to decorate the salad), add to the onion.
  3. Simmer the mushrooms and onions until the liquid has completely evaporated, add salt and pepper to taste. Cook for another 5-7 minutes until golden brown. Cool.
  4. Separate chicken meat from bones and skins. Cut into small pieces or shred into fibers with a fork.
  5. Grate the cheese on a coarse grater.
  6. Finely chop the green onions and tear the parsley into small sprigs with your hands.
  7. Drain the olives and cut them into thin strips.
  8. Lay the salad in layers on the prepared dish (chicken, mushrooms and onions, eggs, cucumbers). Sprinkle each layer with salt and pepper to taste and brush with mayonnaise.
  9. Place the last layer of grated cheese.
  10. Place olives on mayonnaise, imitating birch bark.
  11. Place birch leaves from green onions and grass from parsley. Garnish the salad with mushroom slices. You can see an example of how to decorate a dish in the photo.

We offer you a version of the salad video recipe for viewing:

An unusual and interesting recipe for “Berezka” salad with chicken and apples. It is advisable to choose apples from sweet, sour, juicy varieties.

Cooking time: 20 minutes
Number of servings: 4

Ingredients:

  • boiled/baked chicken breast, fillet (500 g);
  • prunes (200 g);
  • sweet and sour apple (2 pcs.);
  • boiled chicken egg (4 pcs.);
  • hard cheese (200 g);
  • olives (for decoration, 50 g);
  • fresh dill/other herbs (for decoration, 1 bunch);
  • mayonnaise (200 g);

Preparation:

  1. Finely chop the chicken fillet or separate it into fibers with a fork.
  2. Cut the prunes into small pieces (if the prunes are hard, you can pre-soak them in boiling water for 15 minutes).
  3. Peel the apple, remove the skin and seeds. Cut into thin strips (do not grate, as this will give the apple too much juice).
  4. Peel and grate the eggs.
  5. Grate the cheese.
  6. Drain the liquid from the olives and cut them into thin strips.
  7. Chop dill/greens.
  8. Lay the salad on a prepared dish (chicken, prunes, apples, eggs). Spread each layer with mayonnaise and season with salt, pepper/other spices to taste.
  9. Sprinkle the salad with cheese.
  10. Use mayonnaise to draw birch tree trunks.
  11. Place olives on mayonnaise, imitating birch bark.
  12. Lay out leaves and grass with greens. An example of how to decorate a dish can be seen in the photo for the salad recipe. If desired, you can additionally decorate the salad with slices of carrots, tomatoes or mushrooms (not listed in the ingredients).

It is advisable that the salad sit in the refrigerator for 30-60 minutes before serving.

A delicious and tender salad with chicken and mushrooms, which is ideal for any celebration.

Cooking time: 30 minutes
Number of servings: 4

Ingredients:

  • chicken breast, fillet (500 g);
  • chicken egg (5 pcs.);
  • onion (1 pc.);
  • fresh mushrooms – boletus/chanterelles (300 g);
  • peeled walnuts (200 g);
  • fresh cucumber (3 pcs.);
  • green onions, parsley (for decoration, 1 bunch each);
  • vegetable oil (for frying, 3 tbsp.);
  • mayonnaise (300 g);
  • salt, pepper and other spices (to taste).

Preparation:

  1. Boil chicken meat with spices, cool in broth, chop finely.
  2. Boil the eggs, cool, peel. Separate the yolks from the whites. Grate the yolks into separate bowls and finely chop the whites with a knife.
  3. Peel the onion and finely chop. Fry in vegetable oil until transparent.
  4. Wash the mushrooms, remove excess moisture with a napkin and cut into small pieces. Add to onion.
  5. Simmer the onions and mushrooms until the liquid has completely evaporated. Add salt and spices to taste. Fry for 5-10 minutes until golden brown. Cool. Set aside a few slices to garnish the dish.
  6. Grind the nuts in a mortar or using a rolling pin.
  7. Peel the fresh cucumber and cut into small pieces.
  8. Coarsely chop the green onions and parsley.
  9. Drain liquid from olives. Cut them into thin strips.
  10. Lay the salad in layers on the prepared dish (chicken, nuts, cucumbers, mushrooms and onions). Cover each layer with mayonnaise and season to taste.
  11. Decorate the sides of the salad with egg white.
  12. Sprinkle the center of the salad with yolks.
  13. Use mayonnaise to draw the trunk and branches of a birch tree.
  14. Place olives on mayonnaise, imitating birch bark.
  15. Arrange greens in the form of leaves and grass.
  16. Garnish the salad with mushroom pieces. An example of how to decorate a dish can be seen in the photo for the salad recipe.

The dish is ready, you can serve it!

Beijing cabbage plays an important role in this dish, because the “Berezka” salad itself is a hearty and certainly not a dietary dish. Beijing cabbage adds lightness and freshness to the salad.

Cooking time: 20 minutes
Number of servings: 3-4

Ingredients:

  • boiled chicken breast, fillet (500 g);
  • boiled chicken egg (4 pcs.);
  • pickled cucumber (2 pcs.);
  • Chinese cabbage (200 g);
  • hard cheese (200 g);
  • fresh parsley (for decoration, 1 bunch);
  • mayonnaise (200 g);
  • salt, pepper and other spices (to taste).

Preparation:

  1. Finely chop the chicken fillet or separate it into fibers with a fork.
  2. Peel the eggs and separate the whites from the yolks. Grate the whites and yolks separately.
  3. Drain the brine from the cucumbers and chop them finely. Squeeze out excess liquid.
  4. Drain the liquid from the mushrooms and cut them into thin slices.
  5. Shred or finely chop the Beijing cabbage.
  6. Grate the cheese.
  7. Cut the prunes into thin strips.
  8. Finely chop the parsley. Leave a few large branches for decoration.
  9. Lay the salad on the prepared dish (chicken, cucumbers, Chinese cabbage, mushrooms, cheese). Cover each layer with mayonnaise and season to taste.
  10. Decorate the salad with egg white in a circle.
  11. Place the grated yolks in the center of the salad.
  12. Draw the trunk and branches of a birch tree with mayonnaise. Place olives on mayonnaise, imitating birch bark. Lay out the parsley leaves and herbs. An example of how to decorate a dish can be seen in the photo for the recipe.

Salad ready!

Layered salad with a smoky aroma and delicious smoked meat. The dish looks beautiful on the table and gives a festive mood.

Cooking time: 20 minutes
Number of servings: 3-4

Ingredients:

  • onion (1 pc.);
  • fresh champignons (300 g);
  • boiled chicken egg (5 pcs.);
  • processed cheese (200 g);
  • fresh cucumber (2 pcs.);
  • mayonnaise (200 g);
  • vegetable oil (for frying, 3 tbsp.);
  • fresh dill (for decoration, 1 bunch);
  • fresh parsley (for decoration, 1 bunch);
  • canned olives (for decoration, 50 g);
  • salt, pepper and other spices (to taste).
Before preparing the salad, place the processed cheese in the freezer for 10-15 minutes. This will make it harder and more convenient to use.

Preparation:

  1. Separate chicken meat from bones and skins. Finely chop.
  2. Peel the onion and chop finely. Fry in vegetable oil until transparent.
  3. Wash the mushrooms, dry with a napkin and cut into quarters. Add to the onion, salt and pepper to taste.
  4. Simmer the mushrooms and onions until the liquid has completely evaporated. Fry for 5-10 minutes until golden brown, stirring constantly. Cool.
  5. Peel the eggs, separate the yolks from the whites. Grate the yolks and finely chop the whites with a knife.
  6. Grate the cheese.
  7. Peel the cucumbers and chop finely.
  8. Drain the olives and cut them into thin strips.
  9. Coarsely chop the parsley and dill or tear them into small branches with your hands.
  10. Place the salad in layers on the prepared dish (chicken, mushrooms and onions, egg white, cucumbers, melted cheese). Cover each layer with mayonnaise and season to taste.
  11. Sprinkle the salad with grated yolks.
  12. Use mayonnaise to draw a birch trunk. Place olives on mayonnaise, imitating birch bark. Make birch foliage and grass from greenery. An example of how to decorate a dish can be seen in the photo for the recipe.

The dish is ready!

Salad with liver and canned corn will be an original and piquant dish on the holiday table. Gourmets will certainly appreciate such an interesting combination of flavors.

Cooking time: 20 minutes
Number of servings: 4

Ingredients:

  • boiled chicken liver (500 g);
  • hard cheese (200 g);
  • canned champignons (200-300 g);
  • salted/pickled cucumber (4 pcs.);
  • canned corn (200-300 g);
  • canned olives (for decoration, 50 g);
  • fresh parsley (for decoration, 1 bunch);
  • mayonnaise (200 g);
  • salt, pepper and other spices (to taste).
Preparing chicken liver for salad:
  • rinse the liver and remove films;
  • boil water, add salt to taste. If desired, you can add spices (bay leaf, black pepper, basil, dried garlic, thyme and coriander).
  • put the liver in boiling water;
  • cook for 15-20 minutes;
  • drain the water, remove the liver and cool.

Preparation:

  1. Finely chop the chicken liver.
  2. Grate the cheese.
  3. Drain the brine from the mushrooms and cut them into small pieces.
  4. Drain the brine from the cucumbers and cut them into small strips.
  5. Drain liquid from corn.
  6. Drain the liquid from the olives and cut them into thin strips.
  7. Coarsely chop the parsley or tear it into small branches with your hands.
  8. Lay the salad on a prepared dish (chicken liver, mushrooms, corn, cucumbers). Cover each layer with mayonnaise. Season with salt, pepper and other spices if desired.
  9. Sprinkle the salad with grated cheese.
  10. Garnish the dish with strips of olives and parsley. You can see an example of how to decorate a dish in the photo for the salad recipe.

Salad ready!

Delicate salad with pineapple and smoked chicken with cheese sauce. An original, tasty and nutritious dish. Cheese sauce can be purchased ready-made or prepared at home. You can find recipes for homemade cheese sauce below.

Cooking time: 20 minutes
Number of servings: 3-4

Ingredients:

  • smoked chicken ham (500 g);
  • boiled chicken egg (3 pcs.);
  • prunes (for decoration, 50 g);
  • canned pineapple (200-300 g);
  • fresh cucumber (300 g);
  • fresh parsley (for decoration, 1 bunch);
  • Cheese sauce (300 g).

Preparation:

  1. Separate chicken meat from bones and skin. Cut into small pieces.
  2. Peel the eggs, separate the yolks from the whites. Grate the yolks and whites separately.
  3. Cut the prunes into thin strips (if desired, you can pre-soak them in boiling water to make them soft).
  4. Drain the pineapples and cut them into small cubes.
  5. Peel fresh cucumbers and chop finely.
  6. Tear the parsley into small branches with your hands.
  7. Lay the salad on a prepared dish (chicken, pineapple, cucumber). Spread each layer with cheese sauce (no spices required for this salad).
  8. Sprinkle the egg whites all over the salad.
  9. Sprinkle the center of the salad with grated yolks.
  10. Draw the trunk and branches of a birch tree with mayonnaise. Place strips of prunes on mayonnaise, imitating birch bark. Sprinkle leaves and herbs with parsley. An example of decoration can be seen in the photo for the recipe.

Salad ready!

Cheese sauce is one of the most popular sauces around the world. Its delicate creamy taste harmoniously complements most salads, appetizers and main courses. We invite you to familiarize yourself with the classic recipe.

Cooking time: 20 minutes
Number of servings: 3-4

Ingredients:

  • hard cheese (200 g);
  • wheat flour (50 g);
  • butter (50 g);
  • milk (200 ml);
  • nutmeg (to taste);
  • salt, pepper and other spices (to taste).

Preparation:

  1. Grate the cheese on a fine grater.
  2. In a dry frying pan, fry the flour until caramel-colored, stirring constantly.
  3. Melt the butter and pour it into the pan with the flour.
  4. Pour milk in a thin stream. Mix thoroughly with a whisk.
  5. When the sauce begins to thicken, add nutmeg, salt, pepper and other spices to taste.
  6. Add grated cheese and mix thoroughly with a whisk.
  7. Cook the sauce until the cheese is completely dissolved, stirring constantly.
There are different types of cheese: hard, semi-hard and soft. For the sauce, it is better to choose those that melt well and do not separate during heating (Cheddar, Gruyère, Gouda, Edam, Maasdam, Parmesan and others). Then the sauce will turn into a homogeneous viscous mass.

The sauce is ready!

Greens add freshness and piquant notes to the “Cheese” sauce. You can choose any herbs you like (basil, tarragon, parsley, cilantro) and add fresh or dried garlic for a delicious aroma.

Cooking time: 20 minutes
Number of servings: 3-4

Ingredients:

  • hard cheese (200 g);
  • butter (50 g);
  • wheat flour (50 g);
  • milk (200 ml);
  • nutmeg (to taste);
  • green onions (50 g);
  • fresh basil (50 g);
  • salt, pepper and other spices (to taste).

Preparation:

  1. Grate the cheese on a fine grater.
  2. Wash the greens, remove excess moisture with a kitchen towel and finely chop.
  3. Melt the butter over low heat.
  4. Add sifted flour, mix thoroughly.
  5. Pour milk into the pan in a thin stream. Mix with a whisk.
  6. Add nutmeg, freshly ground pepper and salt to taste.
  7. Add cheese, stirring constantly.
  8. Cook the sauce until the cheese is completely dissolved.
  9. Leave the sauce for 2-3 minutes - it will thicken and be ready.
  10. Add chopped herbs to the sauce to taste. Mix.

The sauce is ready, store it in the refrigerator for no longer than three days.

We offer a recipe for “Beryozka” without adding meat. The main ingredients of the salad are prunes and beets. The salad is very tasty and healthy, perfect for a light dinner.

Cooking time: 30 minutes
Number of servings: 2

Ingredients:

  • beets (large, 1 pc.);
  • prunes (100 g);
  • walnuts (50 g);
  • hard cheese (100 g);
  • fresh greens (for decoration, 1 bunch).

Preparation:

  1. Boil the beets, cool, peel and cut into thin strips.
  2. Cut the prunes into thin slices (if necessary, rinse thoroughly and steam with boiling water for 15 minutes).
  3. Wash the nuts, grind (not into powder), fry in a hot frying pan for 3-4 minutes.
  4. Grate the cheese on a fine grater.
  5. Wash the greens and dry.
  6. Place the ingredients in portioned bowls in the following sequence - beets, prunes, nuts, cheese.
  7. Decorate with greens.

The salad is ready and can be served. Bon appetit!

Text: Natalya Uskova

4.75 4.75 / 8 votes

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Birch is a type of multi-layer salad, and its preparation does not require any special culinary skills. Birch is quite simple, but at the same time it is original in appearance and has a delicate taste.

It is best to serve the salad in a deep salad bowl or flat dish. Each of the options provides wide scope for imagination - you can experiment in every possible way with arranging the ingredients.

A salad bowl would be appropriate if the salad is made in the shape of a birch tree, and the dish if it is made in the shape of a log.

Don't limit yourself to just one recipe. By replacing several ingredients you can radically change the taste, based on your preferences.

How to prepare birch salad - 15 varieties

A classic version with a sweet flavor in places and a delicate texture.

Ingredients:

  • Chicken breast - 2 pcs.
  • Onion - 1 pc.
  • Eggs - 3 pcs.
  • Prunes - 100 g
  • Champignons - 200 g
  • Pickled cucumbers - 3 pcs.
  • Parsley - from 3 to 5 branches
  • Sunflower oil - 50 ml
  • Mayonnaise - 100 ml

Preparation:

We prepare all the ingredients: boil the eggs and chicken, pour boiling water over the prunes, chop the onion into cubes and chop the cucumbers. Fry the mushrooms and onions, drain off the remaining fat. The bottom layer is onions with mushrooms, then meat smeared with mayonnaise and cut into strips.

For this layered salad, a flat, oval-shaped dish is suitable.

The final layer includes grated chicken eggs, generously greased with mayonnaise. The third layer is chopped prunes, decorating the dish. We use parsley in decoration as branches and grass.

This option appeared relatively recently and is a striking example of experimentation with components.

Ingredients:

  • Crab sticks - up to 300 g
  • Mushrooms (canned) - 200 g
  • Lettuce leaves - 50 g
  • Green onions - 100 g
  • Processed cheese - 100 g
  • Mayonnaise - 2 tbsp. spoons
  • Prunes - 100 g

Preparation:

First of all, place the lettuce leaves on a flat dish. Next add chopped crab sticks, grated cheese with mayonnaise and mushrooms. Add more chopped green onions. All this is coated with mayonnaise. At the end, add prunes to make it look like tree bark.

A characteristic feature of this salad is the presence of smoked ham in the list of ingredients and an unusual design.

Ingredients:

  • Fresh cucumbers - 2 pcs.
  • Smoked chicken - 500 g
  • Fresh mushrooms - 200 g
  • Bulbs - 2 pcs.
  • Parsley branches - 50 g
  • Eggs - 2 pcs.
  • Potatoes - 2 pcs.
  • Green onions - 50 g
  • Pomegranate seeds - up to 15 pcs.
  • Sunflower oil - 3 tbsp. spoons
  • Prunes - 150 g
  • Mayonnaise - 8 tbsp. spoons
  • Salt - 2 g

Preparation:

Fry chopped onions with mushrooms in oil. Cut the cucumbers and meat into thin pieces. Boil and grate the eggs without combining the white with the yolk. We also grate the unpeeled potatoes.

On a transparent and not very deep salad bowl, first of all, lay out the potatoes greased with mayonnaise and seasoned with salt. Next, mushrooms, chicken and cucumbers sprinkled with egg white. After this, prunes sprinkled with egg yolk and flavored with mayonnaise are applied.

Next, draw a tree trunk with mayonnaise and lay strips of prunes. Chopped green onions will serve as foliage. We spread the herb from the parsley. To create flowers, combine green onion branches with pomegranate seeds.

An unusual fruit variation that will surely find its admirers.

Ingredients:

  • Meat (chicken) - 300 g
  • Apples - 2 pcs.
  • Eggs - 3 pcs.
  • Cheese - 200 g
  • Olives - 100 g
  • Onion - 1 pc.
  • Mayonnaise - 3 tbsp. spoons
  • Garlic cloves - 2 pcs.
  • Parsley and green onions - 1 bunch
  • Lemon juice - 1 teaspoon
  • Lettuce leaves - 1 bunch

Preparation:

Grate the sour apples and add lemon juice. Boil and chop the meat, fry it in oil, adding onions. Grate the cheese and mix it with chopped herbs and garlic.

Place lettuce leaves on a flat dish and lay out the ingredients in layers - chicken greased with mayonnaise, eggs, apples, and then cheese. All this is generously coated with mayonnaise and then decorated with olive slices.

Very labor-intensive to prepare, but very satisfying salad.

Ingredients:

  • Stuffed meat - 200 g
  • Potatoes - 2 pcs.
  • Pickled cucumbers - 3 pcs.
  • Carrots - 2 pcs.
  • Olives - 2 pcs.
  • Parsley branches - 3 pcs.
  • Dill - 2 branches
  • Onion - 1 pc.
  • Egg white - 3-4 pcs.
  • Vinegar - 2 tbsp. spoons
  • Sugar - teaspoon
  • Cherry tomato - 1 pc.
  • Mayonnaise - 100 g
  • Oil (sunflower) - 1 tbsp. spoon
  • Champignons (marinated) - up to 7 pcs.

Preparation:

The salad according to this recipe is placed in a flat and rectangular dish. The first layer is grated potatoes. Apply the second layer of fried onions and carrots. Fried and spiced stuffed meat is added as a third layer.

The meat is smeared with mayonnaise and covered with grated pickles. Spread a thin mayonnaise mesh and sprinkle with grated egg white. We make a clearing from dill and champignons

We make a birch trunk from thin strips of olives, trees from parsley, and two ladybugs from a tomato.

Antennae and black dots of insects can be made from olives.

A variation rich in taste, in which beef liver is used instead of chicken.

Ingredients:

  • Beef liver - up to 500 g
  • Carrots - 2 pcs.
  • Eggs - 3 pcs.
  • Onion - 1 pc.
  • Potatoes - 2 pcs.
  • Bunch of greens - onion and parsley
  • Olives -6 pcs.
  • Mayonnaise - 3 tbsp. spoons
  • Sunflower oil - 2 tbsp. spoons

Preparation:

Boil the liver and grind it using a meat grinder or blender. Grate the carrots, chop the onion and fry until desired condition. Three boiled eggs and potatoes. Lay out the salad in layers: potatoes, mayonnaise, beef liver, carrots and onions, and then eggs. Spread mayonnaise on the surface, decorate with herbs and chopped olives.

Mushrooms would be a good addition to this salad.

An exquisite and tasty variation that will become the main decoration on the table.

Ingredients:

  • Red and white fish - 100 g each
  • Hard cheese - 100 g
  • Pickled cucumbers - 100 g
  • Potatoes - 3 pcs.
  • Mayonnaise - 2 tbsp. spoons
  • Soy sauce - 1 tbsp. spoon
  • Olives - 100 g
  • Greens - 100 g

Preparation:

Thinly slice the fish, grate the cheese, boil the potatoes, cut the cucumbers into half rings and the onion into rings.

The bottom layer is potatoes, on which the fish is laid, and then sprinkled with soy sauce and a mayonnaise grid is laid. Then add cucumbers, cheese and onions. Cover the top with mayonnaise, on which we then lay out the chopped olives. Use the remaining green onions as a garnish.

The dish can also be prepared with mushrooms, and they can be used in salad decoration

Ingredients:

  • Carrot - 1 pc.
  • Eggs - 2 pcs.
  • Hard cheese - 20 g.
  • Pickled cucumbers - 2 pcs.
  • Mushrooms - up to 250 g
  • Potatoes - 2 pcs.
  • Onion - 1 pc.
  • Olives - 10 pcs.

Preparation:

The first layer is onions, the second is pickles, and the third is grated carrots. Apply mayonnaise and then distribute thinly sliced ​​mushrooms evenly. Next, add potatoes, mayonnaise, protein and grated cheese. Then again mayonnaise and yolk.

We draw the trunk with mayonnaise, and with the help of olives we draw characteristic strokes on the bark. Finally, sprinkle with finely chopped herbs.

The salad has a spicy flavor and excellent taste.

Ingredients:

  • Smoked meats - 200 g
  • Eggs - 2 pcs.
  • Salad - 200 g leaves
  • Olives - 50 g
  • Pickled cheese - 100 g
  • Onion (pickled) - 3 tbsp. spoons
  • Mayonnaise - 3 tbsp. spoons

Preparation:

Tear the salad into large pieces and place chopped smoked meats coated with mayonnaise on top. The next layer is onions and eggs. Then add grated smoked cheese and mayonnaise. We make strips of olives, which we place on top of the above layers.

A salad with nuts will be especially tasty and healthy.

Ingredients:

  • Smoked chicken fillet - 300 g
  • Cucumber - 2 pcs.
  • Prunes - 100 g
  • Mushrooms - 200 g
  • Onions - 1 pc.
  • Nuts - 50 g
  • Eggs - 6 pcs.

Preparation:

Soak for 15 minutes, dry and cut the prunes into strips. Fry the champignons and onions. Cut the fillet and cucumbers. Grind the eggs and make a dressing out of them, sprinkling with pepper and adding mayonnaise.

The first layer is fillet, then prunes with nuts, cucumbers, mushrooms and again smoked fillet covered in sauce. All this is poured with sauce, covered with cling film and placed in the refrigerator for three hours. Afterwards we decorate the dish with prunes.

This birch is very beneficial for the body, as it contains many beneficial vitamins and also has a delicate taste.

Ingredients:

  • Parsley - 50 g
  • Green onions - 1 bunch
  • Sour cream - 3 tbsp. spoons
  • Garlic - 2 cloves
  • Basil - 3 leaves
  • Apple cider vinegar - 1 teaspoon
  • Salt - 1 teaspoon

Preparation:

Wash thoroughly and then chop the existing greens. Pour vinegar over it and add a teaspoon of salt. Then add chopped eggs mixed with crushed garlic cloves and add sour cream. Cut the basil leaves into small strips and add to the salad.

A curious feature of this variation is the presence of sour cream instead of mayonnaise and Chinese cabbage.

Ingredients:

  • Cabbage - 300 g
  • Cucumber - 1 pc.
  • Birch leaves - 50 g
  • Greens - 50 g
  • Sugar - 1 teaspoon
  • Vinegar (apple) - 1 tbsp. spoon
  • Sour cream - 2 tbsp. spoons
  • Olives - up to 5 pcs.

Preparation:

Chop cabbage, cucumber, birch leaves, dill and parsley. Pour vinegar over the ingredients and mix thoroughly. Level the salad and add two tablespoons of sour cream. We cut the olives into small strips so that the end result is a birch trunk.

Birch with sausage is the easiest to prepare, since the ingredients for its preparation are always in the kitchen.

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Ingredients:

  • Sausage - 150 g
  • Eggs - 3 pcs.
  • Potatoes - 2 pcs.
  • Carrot - 1 pc.
  • Prunes - 100 g
  • Parsley - several branches

Preparation:

It is necessary to boil the carrots, eggs (it is important to separate the yolk from the white) and potatoes, and then grate them. Alternatively, carrots can be roasted. Thinly slice the sausage. The first layer will be sausage coated with mayonnaise, and then potatoes. Place the second layer of mayonnaise. The final layer according to the recipe is carrots and grated egg white, on which we apply mayonnaise. At the end the yolk pours out.

As a decoration, you can resort to prunes, and with the help of greenery you can imitate a tree.

The salad is a classic Birch, but without prunes, and fresh champignons are replaced with pickled ones.

Ingredients:

  • Fillet - 300 g
  • Mushrooms - 200 g
  • Onion - 1 pc.
  • Pickled cucumbers 5-6 pcs.
  • Olives - optional
  • Eggs - 5 pcs.
  • Mayonnaise - 100 ml

Preparation:

Fried mushrooms and onions are placed in the bottom layer. Then diced chicken fillet and mayonnaise. After that there are cucumbers and again mayonnaise. Finally, the yolk is added. The outlines of the trunk are drawn with mayonnaise, and stripes with olives. Green onions will serve as foliage.

The presence of melted cheese and mushrooms will make the salad tender and aromatic.

Ingredients:

  • Chicken fillet 300 g.
  • Champignons - up to 250 g.
  • Onion - 1 pc.
  • Potatoes - 2 pcs.
  • Eggs - 3 pcs.
  • Cheese - 150 g.
  • Prunes - 100 g.
  • Mayonnaise - 100 ml

Preparation:

Boil the chicken and mushrooms in large slices. Place grated potatoes in the bottom layer, then meat cut into strips, grated eggs and fried mushrooms. Each layer is coated with mayonnaise. At the end add chopped cheese and prunes.

The Birch salad, also known as White Birch and Birch Grove, is a treasure of Russian cuisine. Similar appetizers can be found in other countries, but the “Berezka” salad with chicken and prunes differs from them in the basic composition and presentation features. It almost always includes cucumbers, mushrooms, eggs, onions and mayonnaise, sometimes other ingredients are included. All of them are laid in layers in the shape of a log, smeared with mayonnaise, decorated with parsley and prunes cut into thin strips. This gives it a resemblance to the trunk of a birch tree, which is one of the symbols of Russia. The taste and presentation of the snack make it worthy of a festive table, where it will become one of the main decorations. The “Prague”, “Overture” and “Marseille” salads have a similar composition, the recipes of which, together with the classic version of “Berezki”, will be given in this material.

Culinary secrets

Recipes for Berezka salad are varied, and the technology for their preparation is not always identical. However, we can offer readers a few general rules that will make the snack especially tasty, beautiful and healthy.

  • White Birch salad is a layered salad, so it must be prepared 2-3 hours before serving so that the layers have time to soak in the sauce.
  • Be sure to cool the ingredients to room temperature before assembling the salad, otherwise the salad will quickly spoil.
  • Try not to change the sequence of food placement recommended in the recipe.
  • Before chopping, it is recommended to steam the prunes by keeping them in warm water for 20-30 minutes.
  • The salad will be tastier if the onions are marinated beforehand. To do this, the vegetable is crushed and immersed in lemon juice or vinegar diluted with water for at least half an hour. For taste, you can add sugar, salt, and seasonings to the marinade.
  • If you want to reduce the calorie content of a dish, use boiled chicken breast fillet, fresh cucumbers, reduce the number of eggs to a minimum, do not fry the mushrooms, but boil them or use canned ones. Mayonnaise can be replaced with Greek yogurt or sour cream, but this will affect the taste of the snack.

Show your imagination by decorating the dish before serving - your guests will certainly appreciate it.

Classic recipe for “Berezka” salad with mushrooms

What do you need:

  • boiled chicken breast (fillet) – 0.4 kg;
  • champignons – 0.4 kg;
  • onion – 0.2 kg;
  • cucumbers (fresh or pickled) – 0.3 kg;
  • chicken egg – 3 pcs.;
  • pitted prunes – 150 g;
  • vegetable oil, mayonnaise - how much will be needed;
  • greens - for decoration.

How to cook:

  1. Boil chicken breast and eggs. Cool.
  2. Separate the fillet from the bone by removing the skin. Cut the fillet into small cubes.
  3. Peel and grate the eggs.
  4. Cut the cucumbers into cubes or strips.
  5. Pour boiling water over the prunes. After 20 minutes, drain the water, dry the dried fruits with a towel, and cut into strips. Set aside some to decorate the dish.
  6. Cut the mushrooms into slices, fry in oil along with onion cut into thin half rings.
  7. On a rectangular or oval shaped dish (or in the same salad bowl), place in layers: half the chicken, prunes, cucumbers, remaining chicken, champignons, eggs. Coat all layers with mayonnaise.

All that remains is to decorate the salad with herbs and prunes set aside, let it soak for a couple of hours, putting it in the refrigerator during this time. In restaurants, the classic recipe is often changed slightly, including nuts and slightly adjusting the cooking technology.

Restaurant version of “Berezki” with nuts

What do you need:

  • chicken breast (fillet), smoked or baked – 0.4 kg;
  • porcini mushrooms or champignons – 0.2 kg;
  • chicken egg – 0.5 dozen;
  • onion – 75 g;
  • walnut kernels - a glass;
  • pitted prunes – 10-12 pcs.;
  • fresh or pickled cucumbers – 0.2 kg;
  • butter – 40 g;
  • mayonnaise - how much will it take?

How to cook:

  1. Cut the chicken fillet into small cubes and divide into 2 parts. Place one of them in the shape of a rectangle on an oval dish, brush with mayonnaise.
  2. Cut the steamed prunes into strips, place two thirds of them on the chicken, leave the rest for decoration, cover with a thin mesh of mayonnaise.
  3. Crush the nuts in a mortar or blender and sprinkle them over the prunes.
  4. Peel the cucumbers, chop into thin strips, place on the nuts, brush with sauce.
  5. Place the remaining chicken on the cucumbers and brush with mayonnaise.
  6. Cut the mushrooms into strips, the onions into small pieces. Fry in butter, place in the next layer. Cover it with mayonnaise mesh.
  7. Grate the eggs, mix with mayonnaise, place on top, brush with another layer of mayonnaise.
  8. Arrange the prune straws. Additionally, you can decorate the salad with herbs.

This version of the White Birch salad in a banquet version is suitable for any celebration, including a wedding, anniversary or regular birthday, Valentine’s Day and March 8th.

A simple version of “Berezka” (home-style, without mushrooms)

What do you need:

  • boiled chicken meat – 0.3 kg;
  • pitted prunes – 100-120 g;
  • egg – 4 pcs.;
  • onion – 75 g;
  • mayonnaise - how much will it take?

How to cook:

  1. Finely chop the boiled chicken meat.
  2. Cut the onion into quarters of rings. Marinate or scald with boiling water. Squeeze.
  3. Steam the prunes and dry. Cut into strips.
  4. Grate hard-boiled eggs.
  5. Layer or mix chicken, onions, prunes, eggs. Lubricate the layers with mayonnaise or season the salad with it.
  6. Decorate the dish with pieces of dried fruit and herbs.

This salad can be prepared in a hurry for dinner or for the unexpected arrival of guests.

“Berezka” with apple and cheese

What do you need:

  • boiled chicken – 0.3 kg;
  • apples – 0.4 kg;
  • eggs – 4 pcs.;
  • pickled onions – 150 g;
  • prunes – 100 g;
  • cheese – 0.2 kg;
  • mayonnaise, herbs - as much as it takes.

How to cook:

  1. Marinate onions, cut into rings, in a vinegar solution, mixing it with hot water in a ratio of 1:3.
  2. Peel the apples from the core and peel. Coarsely grate and squeeze.
  3. Cut dried fruits into strips.
  4. Grind the whites and yolks of boiled eggs separately.
  5. Finely grate the cheese.
  6. Place the onion inside the cooking ring, place the chicken on it, brush with mayonnaise.
  7. Sprinkle with yolks, add prunes and apples. If desired, you can omit the prune layer and use it only to decorate the dish.
  8. Sprinkle with cheese, egg whites, and coat with sauce.

All that remains is to decorate the salad to your liking. When it has cooled, remove the cooking ring and serve the appetizer to the table. It has a delicate fresh taste that ladies will like. If you replace mayonnaise with sour cream or white yogurt, you will get a dietary version of the Berezka salad.

Salad "Marseille" with chicken, prunes and carrots

What do you need:

  • boiled chicken fillet – 180 g;
  • dried prunes – 80 g;
  • boiled carrots (can be replaced with a Korean snack) – 100 g;
  • garlic – 2 cloves;
  • walnut kernels – 40 g;
  • chicken egg – 2 pcs.;
  • cheese – 100 g;
  • mayonnaise – 0.25 l;
  • basil - for decoration.

How to cook:

  1. Cut the chicken into cubes, prunes into strips.
  2. Coarsely grate the cheese and boiled eggs, mix, adding garlic and mayonnaise passed through a press.
  3. Layer the chicken first, then the prunes, then the carrots, coating the layers with mayonnaise.
  4. Cover with a layer of cheese and eggs.
  5. Garnish with crushed nuts and herbs.

There are no onions or mushrooms in the recipe, but there are carrots and garlic. The salad tastes even more piquant than the classic “Beryozka”. The presentation of the snacks is also different.

“Overture” salad with chicken and prunes - an analogue of “Beryozka”

What do you need:

  • chicken fillet – 0.25 kg;
  • pickled mushrooms – 0.25 kg;
  • cheese – 100 g;
  • walnuts – 0.5 cups;
  • prunes – 100 g;
  • onion – 50 g;
  • mayonnaise – 150 ml.

How to cook:

  1. Grind all ingredients and mix separately with mayonnaise. Do not mix only nuts with the sauce.
  2. Place in a salad bowl in the following order: mushrooms, onions, chicken, prunes, cheese, nuts.

The taste of the “Overture” salad is not at all like “Beryozka”, although they use a similar set of ingredients.

Chicken Prague salad with prunes

What do you need:

  • boiled or smoked chicken breast (fillet) – 0.3 kg;
  • carrots – 0.2 kg;
  • pickled cucumbers – 0.2 kg;
  • canned green peas - a jar;
  • onion – 1 head;
  • dried prunes – 150 g;
  • chicken egg – 2-3 pcs.;
  • lemon juice – 20 ml;
  • water – 40 ml;
  • mayonnaise - how much will it take?

How to cook:

  1. Cut the onion into half rings, marinate in a mixture of hot water and lemon juice.
  2. Pour boiling water over the prunes, dry after 20 minutes, cut into strips.
  3. Also cut the chicken.
  4. Grate the boiled eggs.
  5. Boil the carrots and chop them on a grater.
  6. Finely chop the cucumbers.
  7. Layer the inside of the cake baking ring, covering each ingredient with a mayonnaise mesh: chicken, onions, cucumbers, eggs, carrots, green peas. Add the prunes last, without covering them with sauce.

Externally, the salad resembles a cake; it is not at all similar to the Russian “Beryozka” in appearance, but is very reminiscent of it in taste.

“Berezka” salad with chicken and prunes can decorate a festive table. It looks good on a table set on the occasion of a lady’s birthday, March 8, Family Day, Love and Fidelity (Peter and Fevronya Day), February 14, as well as a wedding anniversary.

Ingredients:

  • chicken fillet - 300 g;
  • fresh champignons - 300 g;
  • onion - 1 pc.;
  • vegetable oil - 2-3 tablespoons;
  • eggs - 5 pcs.;
  • pickled cucumbers - 200 g;
  • mayonnaise - to taste;
  • parsley or dill - several sprigs;
  • green onions - several feathers;
  • prunes or olives - 1-2 pcs. (for registration);
  • salt, pepper - to taste.

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!


Calories: Not specified
Cooking time: Not indicated

The famous Julia Child once said that it is also quite possible to cook very tasty and admirable dishes at home. And the more ingredients in a dish, the more refined its taste will be. Although they can also have a delicious taste, this is, of course, only if they are chosen correctly and combine well with each other.

The “Berezka” salad, a step-by-step recipe with a photo of which we are sharing with you, in theory has nothing to do with French cuisine, but the set of products and the technology for its preparation indicate that such a salad can well be considered a dish of haute restaurant cuisine. At the same time, it is prepared from simple and affordable ingredients.

Chicken meat for salad can either be boiled with vegetables and spices, or marinated in sauce and then baked. It will be very tasty if you prepare salsa sauce from tomatoes and onions for the marinade. To do this, ripe tomato fruits and peeled onions and turnips need to be baked in the oven for 15-20 minutes. And then peel the tomatoes and puree them in a blender along with onions, spices, garlic and herbs. Let's marinate the chicken in this sauce, and then transfer it to a baking bag and bake it until done.

We will put stewed champignon mushrooms in the salad. This is done in order to give them juiciness and a certain taste. It is very important to choose the right champignons in the store; if you take large mushrooms with gray caps, then be sure that they are not as tasty and juicy as young mushrooms. Which have white small hats with a thin film and a delicate, subtle aroma. Champignons can be eaten raw, but for the salad we will peel, chop and fry them with onions.

An equally important ingredient in the salad is hard cheese. It should harmonize all the flavors in the dish, so it is best to buy a sharp, spicy cheese with a nutty aroma.

The salad will also contain an ingredient such as prunes, it’s like a cherry on the cake - the finishing touch to the salad’s flavor palette.

The Berezka salad should be presented in puff form; we will coat each layer with a little mayonnaise.



Ingredients:
- boiled chicken meat - 300 g,
- fresh champignon mushrooms - 150 g,
- turnip onion - 1 piece,
- prunes - 150 g,
- hard cheese - 70 g,
- table chicken eggs - 4 pcs,
- fresh cucumber - 1 piece,
- sunflower oil - 20 g,
- mayonnaise - 150 g.

Recipe with photos step by step:





Peel the mushroom caps, rinse in cold water and cut into small cubes.
Finely chop the peeled onion.
Sauté the onions and champignons for 5-7 minutes in vegetable oil until the water evaporates and they change color.





Cut the boiled or baked chicken into thin strips and place on a flat dish. Spread mayonnaise on top.





Next, add a layer of finely chopped onions and also coat it with mayonnaise.





Then we cut the cucumber, lay it out in the next layer and grease it with mayonnaise.







Now add the washed and cut into pieces prunes and spread with mayonnaise. We leave a couple of prunes for decoration.





It’s time to lay out the champignons and onions; I didn’t smear this layer with mayonnaise.





Boil chicken eggs hard and separate them into whites and yolks. Grind the yolks and cover the next layer with them and again spread with mayonnaise.





Now sprinkle the salad with hard cheese and coat with mayonnaise.







And finally, cover the salad with grated egg whites.





For decoration, place pieces of prunes and parsley on the salad.




But even if a dish doesn't have many ingredients, it can still be delicious. Evidence of this may be