Belorusochka Salad with Boiled Beef and Bell Pepper

Slice one medium onion into thin quarter-rings. Place the sliced onion in a bowl, add salt and sugar. Pour in 6-9% vinegar and mix. Pour in boiling water just enough to cover the onion, mix, and leave to marinate for 15-20 minutes.

Cut a large sweet bell pepper into thin julienne strips.

Transfer the bell pepper to a deep salad bowl and add 1 can of canned green peas, having drained the liquid beforehand.

Hard-boil 4 chicken eggs, let them cool, peel, and dice them. Add them to the salad bowl.

Cut the cheese into small batons and add to the salad bowl.

Cut the cooked meat into thin strips or pull it apart into fibers.

Squeeze the excess liquid from the pickled onions and add them to the salad bowl. Season the salad with salt and pepper to taste.

Dress the salad with mayonnaise and toss. As an alternative dressing, you can use sour cream mixed with a little sharp mustard—it's also very delicious.