Bologna and Marinated Mushroom Salad
The one step you can’t skip here is the onion. Thinly slice it and soak it for 2–3 hours in a mix of one part vinegar to two parts water — this strips out the raw sharpness and bitterness, leaving it crisp and gently tart. Toss in raw onion instead and it will bulldoze every other flavor in the bowl.
Everything else is assembly: matchsticks of bologna, springy marinated mushrooms, that pickled onion, and a dressing that’s part oil and part tomato sauce for a tangy-sweet backbone. Use firm mushrooms — button, honey, or slippery jack; leave very small ones whole so they don’t turn to mush.
No tomato sauce on hand? Ketchup loosened with a spoonful of tomato paste does the job. This is a classic Soviet-era “guests at the door” appetizer, and like most of them it improves after a short rest in the fridge, once the oil and tomato have pulled the components together. Season with black pepper, salt, and a pinch of sugar if it needs balancing.
Part of Ukrainian cuisine — 447 more recipes in the section.
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Ingredients
Instructions
Cut the bologna and mushrooms into matchsticks.
Marinate the thinly sliced onion for 2-3 hours in a marinade of 1 part vinegar to 2 parts water.
Combine all the ingredients and dress with the vegetable oil and tomato sauce.
Add pepper and salt to taste, and a little sugar if you like.
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