Chafan
I recently learned that Chafan salad is called Goat in the Garden in some parts of Russia. I like the playful name. This salad is wonderfully flexible: use the vegetables you have, leaving out or replacing anything missing. It also makes plenty to share with a crowd.
Adjust servings in the full version
Arrange the salad on a large platter and add the dressing just before serving.
Cut the meat into thin strips and fry in a hot frying pan with a minimum amount of vegetable oil. Place the finished pieces on a paper towel to remove excess fat.
Chop the cabbage thinly and mash a little.
Cut the onion into thin half rings and marinate in a small amount of vinegar diluted with water. You can add sugar and salt to taste. I'm not adding.
Cut the cucumber into thin strips.
Coarsely grate the raw potato, rinse in cold water and drain. Spread on a towel and dry thoroughly so the shreds do not stick together when fried.
Pour vegetable oil into a wide frying pan. Let it warm up. (But it is important that the oil does not overheat, otherwise the potato chips will turn into charcoal.) Spread the grated potatoes in an even, thin layer. Let it brown a little and stir. Dry the potato chips evenly on all sides. Place on a paper towel to absorb excess fat.
Grate carrots and beets on a coarse grater. I use a julienne grater. Cut the radishes into cubes.
The salad is laid out on a plate in separate piles: meat in the middle, vegetables around. The salad can be covered with cling film and put in the refrigerator until serving.
For salad dressing, mix all ingredients and leave until serving. Before serving, stir thoroughly again to combine the oil with water and pour over the salad.
Use any flavored vinegar you like. I use ordinary table vinegar diluted with water at roughly 1:1.