Products Needed:
4 potatoes
2 carrots
1 onion
4 tsp vegetable oil
1 vegetable bouillon cube
2 tsp 6% vinegar
2 tsp sugar
2 eggs
1 cucumber
salt to taste
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Directions: Dice potato and carrot, cut onion into semicircles. Fry the vegetables in vegetable oil stirring constantly.
Dissolve a bouillon cube in a cup of water, add the bouillon to the fried vegetables, season with vinegar, sugar and salt. Stew over a low heat until the liquid absorbs. Cool a little. Beat eggs and blend with the vegetables, stir and refrigerate until chilled.
Cut cucumber into chunks, mix with the vegetable mass. Serve the salad chilled.
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