Recipe: Polish and Ukrainian Easter Salad - 12 recipes

This piqued my interest, so I did some digging. What you re describing has no one name, and no standard recipe - that should not surprise you. It s a great way of using up the Easter basket ingredients particular to the preferences and ingredients on hand for any household. In Poland, it is commonly referred to as just mixture ( mieszanka wielkanocna ), and in Ukraine and Russia, a name that translates to mishmash or hodgepodge (in Ukrainian - mishanyna / - / - , but also known as , ' - and ' , the Russian equivalent is / ). Every family has their own preferred take, using different varieties of lunch meats / cold cuts / deli meat, some serve it warm while others cold, some use grated horseradish while some swear by fresh slices, but it s really the same idea. It appears a mystery even those those who are familiar with it (https://urodaizdrowie.pl/salamacha-sekrety-z-dziecinstwa/>), unsurprisingly, in Poland it shows up most commonly in areas / families with some roots tracing back to Ukraine. Ukrainian and Russian versions both often include dairy and hare more often served cold, while in Poland it appears more common to omit dairy.

Sa amacha - Wielkanocna mieszanka: mi sna potrawa z dodatkiem chrzanu, jaj i octu pochodz ca z Kres w (Salamakha - Easter mix: a meat dish with horseradish, eggs, and vinegar from the Eastern Borderlands)
gammon
traditional ham, cooked (in a net)
Sopot sirloin
raw smoked bacon
10 eggs
white sausage
horseradish (fresh)
vinegar
With 10 eggs, you should consider four people for the meal, and base your choice of cold cuts on the number of eggs. These ingredients are basic! The more and more varied, the better. Chop and combine everything together; the secret lies in the sliced fresh horseradish from a stick, which absolutely must not be grated! You need to summon some strength, patience, and inventiveness by grating the peeled stick with a sharp knife into flakes; you need to infuse the dish with some of your own energy. The eggs can be boiled the day before, but peel and cut them (into eighths) the day of serving. Since this is an Easter dish, everything is done together, as a family, in the morning. The bacon should be cooked in advance, as well as the white sausage. Finally, drizzle with vinegar; it tastes best with beetroot and horseradish sauce, and, of course, bread.

Alleluja - Opolszczy nie (Alleluia from the opole region) - served warm
6 hard-boiled eggs,
about 0.5 kg of sausage,
fresh horseradish
grated horseradish from a jar (for serving)
a tablespoon of oil
Peel the eggs and cut them into 4. Cut the sausage into long, thick slices, and cut half of them in half. Heat the oil in a saucepan or frying pan. Add the sausage and fry briefly. Peel and grate the fresh horseradish directly onto the fried sausage. Fry for about 5 minutes. Add the eggs to the fried sausage and horseradish and fry for about 10 minutes. Serve on plates with jarred horseradish.

sa atka z kie bas , jajkiem i chrzanem (salad with sausage, egg and horseradish for Easter) - served cold
200 g smoked ham
150 g smoked bacon
200 g Podwawelska sausage
5 hard-boiled eggs
3 tablespoons horseradish
2 teaspoons wine vinegar
salt and pepper to taste
Dice the ham, sausage, bacon and eggs. Add horseradish, vinegar and spices and mix thoroughly. Set aside in the fridge for about an hour.

Mieszanka z chrzanem (Horseradish mixture) - served cold
5 eggs
10 dag of ywiec sausage (in pieces)
10 dag of Podwawelska sausage
10 dag of your favorite ham
3-4 tablespoons of grated horseradish
salt , pepper
Preparation method:
Horseradish mixture
Hard-boil the eggs. Let them cool, peel, and dice into medium-sized cubes. Peel the ywiecka and Podwawelska sausages and dice them into medium-sized cubes. Dice the ham as well (other types of cold cuts can also be added). Add all the cold cuts to the eggs. Season with salt and pepper and mix. Add 2 tablespoons of horseradish first, mix, and taste. If it's too mild, add another tablespoon (unless you prefer it mild, don't add more seasoning, but the dish should be spicy). Refrigerate for 2 hours. Serve with bread.

Mi sna mieszanka z chrzanem na Wielkanoc (Meat mixture with horseradish for Easter) - served cold
Recipe for 3-4 servings:
350 g - homemade hams, cold cuts, pieces of roasted meat, sausages
4 boiled eggs
45 g grated horseradish
50 g onion
salt, pepper
optional: you can pour olive oil over it before serving (or pumpkin seed oil, evening primrose oil, avocado oil, grape oil, milk thistle oil, sea buckthorn oil, etc.)
Hard-boil the eggs. Dice the cold cuts, meat, onion, and eggs. Season. Add horseradish (the proportions are approximately 3-4 tablespoons of horseradish per 300-350 g of meat, half an onion, and 4-5 eggs, but you can vary this as you like).

Wielkanocna sa atka Dziadka (Grandpa's Easter Salad) - served cold
the proportions depend on Grandpa's mood, so feel free to modify them
6 eggs
150 g smoked ham
80 g smoked bacon
1 sausage (e.g. Silesian)
5 teaspoons of horseradish
2 teaspoons of mustard
Salt, pepper
Dice the hard-boiled eggs. The pieces don't need to be particularly even, but they should be quite large. Dice each type of meat as well. Add it to the eggs along with the mustard and horseradish. Season with salt and pepper, then mix thoroughly.

Wielkanocna siekanka (Easter hash) - served cold
Various types of roasted meats and cold cuts (e.g. ham, juniper or hunter's sausage, gammon, etc.),
hard-boiled eggs
homemade horseradish
From the author: I'm not giving exact amounts of ingredients because I always make my "chopped" version by eye. Just remember to maintain the proportions, i.e., the ratio of cold cuts and meats to eggs must be 1:1. And add horseradish to taste " as much as you like. This recipe has been known in my family for ages. Apparently, it originated somewhere in the Eastern Borderlands This "siakanka" always graces our table during Easter family breakfast. It's become a tradition for us. Cut the meat and cold cuts into medium-sized cubes, add hard-boiled eggs cut into small quarters. Add the horseradish, mix thoroughly, and it's ready!

sma enica - mieszanka wielkanocna (easter frying bread) - served warm
A dish served in many Lower Silesian homes for Easter breakfast as a main course. It originates from the Eastern Borderlands.
500g (1.5 ounces) smoked bacon
500g (1.5 ounces) ham
500g (1.5 ounces) sausage
10 hard-boiled eggs
2 tablespoons (2 ounces) horseradish
salt, and pepper.
Slice the smoked bacon and halve it, fry, then add the sausage and ham, cut into large cubes. Fry for 5-7 minutes, stirring constantly. Add the sliced eggs and mix lightly. Grate the horseradish on top using a medium-sized grater, mix, and season lightly with salt and pepper (the homemade products are already well-seasoned). Serve hot with the Easter egg.

Mieszanka dziadzia Kazia (Grandpa Kazia's Mixture for Easter) - served cold
- 15 dag of oak sausage
- 25 dag of roasted pork knuckle
- 10 eggs
- salt, pepper
- 50 dag of canned ham
- 5 dag of grated horseradish
- 1/2 jar of mustard
- 2 tablespoons of vinegar
1. Hard-boil the eggs. Let them cool and peel. Cut the cold cuts and eggs into large cubes. 2. Mix the horseradish with the mustard and vinegar. Season with salt and pepper. Mix thoroughly with the eggs and cold cuts.

Sma onka wielkanocna (Easter fried dish) - served warm
Easter fried egg has always been in my house. I'd say it's a dish from my childhood. It's incredibly easy to prepare and will definitely enhance your Easter table. It's a very filling and filling dish. It's not low-calorie, but I think it's okay to indulge once a year. I add some Easter egg to the dish, which further enriches the dish and adds a more meaningful Easter meaning.
2 Silesian sausages
2 white steamed sausages
50 g of cooked bacon
50 g of ham
3 cm of fresh horseradish root
4 hard-boiled eggs
pieces of Easter basket: egg, sausage, ham
a tablespoon of butter and oil for frying
pepper, salt, smoked paprika
(4 servings) Cut the sausage, bacon and ham into thick slices or cubes. Add the sausage, bacon, and ham to a hot pan with a little oil. Cook over medium heat until lightly browned. Then add the grated horseradish, sliced eggs, and butter. Stir gently from the bottom, reduce the heat, and simmer rather than fry, stirring occasionally. Season with salt, pepper and smoked paprika. Serve with bread

Gor ca potrawa wielkanocna (Hot Easter dish) - served warm
A mix of w dlin (translates to cold cuts but means deli meats generally) (a piece of ham, bacon, various sausages, including white sausage)
A few eggs
Fresh horseradish
Pepper to taste
1. Dice the cold cuts and fry them (without adding any fat, as the fat will render from the cold cuts). Coarsely grate the horseradish and add it to the cold cuts. Hard-boil the eggs, coarsely dice them, and add them to the remaining ingredients. Season with pepper and simmer briefly, stirring constantly. Serve hot with bread. The proportions and types of cold cuts are optional, depending on your preference. Tips: We do not add salt to the food - the meats themselves are quite salty.

Easter mix (Wielkanocna mieszanina) - served warm
Source: https://picantecooking.com/pl/recipe/wielkanocna-mieszanina
The blogger who authored the following writes: My longtime reader Anna Masna wrote to me about this unusual dish. She told me that she makes an Easter "mix" for Easter and immediately afterward. This dish is essentially a collection of everything from the Easter basket thrown into a frying pan :-). Although Anna is from the Ternopil region, she learned about this dish from a friend. So, with a modern twist, this recipe came to me "through word of mouth" :-). In our Khmelnytsky region, we don't make this dish, or at least I'd never heard of it before, so I was very happy because the idea of using up Easter leftovers is close to my heart. So, when I started researching this mixture, I was surprised to learn that a similar dish is made almost all over western Ukraine. Some people brown everything as in this recipe, while others make a cold salad with the same ingredients. In some regions, cottage cheese is added to the mix, and in others, even cold butter, which is cut into large pieces. Some season it with vinegar, others drizzle it with oil, and still others mix it with grated horseradish. As with any national dish, there are many variations. I settled on Anna Masna's version, which I find the tastiest and least unusual (few people tolerate large quantities of cold butter, even on bread). So, please check out my version of the Easter "mix." It's a great way to eat up all the leftovers from the Easter table. I might also add that browned meat and eggs taste surprisingly good!
4-6 servings:
400 g of various sausages, cut into pieces
200 g smoked ham
200 g of roasted meat
200 g smoked bacon
5 hard-boiled eggs, peeled, cut each into 6-8 pieces
1 horseradish root
50 g butter
2 tablespoons of apple cider vinegar (can be omitted)
Freshly ground black pepper to taste
1) In a heavy-bottomed frying pan, heat half the butter over medium heat, add all the meat products, level them out and fry for 1-2 minutes without stirring, until a crispy skin forms on the bottom. 2) Mix the meat products, add the eggs, and the remaining butter. Distribute the eggs between the browned pieces of meat and cold cuts. Cook for 1-2 minutes without stirring. Then drizzle with vinegar, stir, cook for another minute, and remove from the heat. 3) Transfer the mixture to a serving plate, season with freshly ground black pepper and garnish with fresh horseradish flakes. Serve immediately!

For longer discussion re: Ukrainian and Russian equivalents, see https://cookorama.net/uk/zakusky-myasni/mishanyna.html and here: https://life.liga.net/ru/recipe/news/zavtrak-na-pashu-retsept-traditsionnogo-ukrainskogo-salata. Ukraianian and Russian versions, should you be interest: https://smak.novyny.live/ru/traditsiina-mishanina-na-velikden-salat-z-koshika-170613.html; https://home-restaurant.ru/salaty/pashalnyj-salat-meshanina/;
https://life.liga.net/ru/recipe/news/zavtrak-na-pashu-retsept-traditsionnogo-ukrainskogo-salata; https://cookorama.net/ru/recepty-k-pashe/salat-pashalnyj.html
If you re interested in reading or contributing to discussions around this dish:
https://www.facebook.com/groups/3625556537551157/posts/25139472459066254/
https://www.facebook.com/groups/3625556537551157/posts/26258358660510956/
https://www.facebook.com/groups/1351735364879765/posts/6145673158819271/
https://www.facebook.com/groups/306566283956666/posts/1336463840966900/
https://www.facebook.com/groups/244199106252494/posts/1453575995314793/
https://wykop.pl/wpis/17138333/mirki-moje-drogie-mam-pytanie-wiecie-moze-jak-nazy