Do you like Russian salad? Try it with this rich variety: in jelly.
Ingredients:
200 g of cooked peas
1 can of natural tuna
1 can of bell peppers to the natural
50 g. pitted black and green olives
50 g. pickled cucumbers
4 hard-boiled eggs
1 liter of vegetable broth
40 g. unflavored powdered gelatin
Preparation:
Mix the peas with the drained and crumbled tuna, the olives and sliced cucumbers. Cut the eggs into slices. Soak the gelatin with half the cold broth and dissolve it in the rest of the boiling broth and warm it up a bit.
In a 2-liter mold, pour 2 cm of gelatin and refrigerate until set. Arrange the egg slices on it and put it in the refrigerator. Mix the salad with the rest of the gelatin and pour into the mold. Refrigerate 3 hours minimum. Unmold by passing the mold through hot water.