What is olivier made from? An old Olivier recipe

“that this salad has become a national Russian dish. Recently, my friends visited several European countries and were surprised to say that they call such a dish there - Russian salad.

This is quite natural. Still, it was invented in Russia, albeit by a Frenchman. Well, in addition, what we are preparing is absolutely not like what the Frenchman came up with.

Of course, this salad is festive, and not because we cook it only on holidays, but because almost no holiday can do without it. I will try to give in several articles, various recipes. So that everyone can prepare their own version of the salad for the holidays.

How to cook Olivier salad - recipes with photos step by step

Preparing Olivier Salad Ingredients:

We will make delicious salads. And in order for them to be really tasty, you need to choose the right ingredients. All ingredients must be fresh.

Try carrots, you can even boil them. It should be sweet with a well-palpable taste, and not just tasteless, as is often the case.

Be sure to try the potatoes if you don't know their taste. The best way to do this is to prepare a little puree and taste it. If the puree turned out delicious, then this potato is good for us for salad.

When you take boiled sausage, do not look for the cheapest one. Cheap flavor can ruin a salad. Of course, you can use any tasty meat, but now we are preparing a classic, in our understanding, salad, and therefore we take a good boiled sausage.

Do not use eggs that have been sitting in your refrigerator for a very long time. Buy fresher.

Be sure to try the green peas. You know that from one manufacturer it is very tasty, while from another it is hard or watery and tasteless.

Cucumbers, too, of course, first of all, should be tasty. They should be slightly sour and must be crunchy. I don't really like pickled cucumbers in this salad. I prefer salty. It is very good if you have homemade preparations. If not, no big deal either. Now you can pick up what you like in the store or on the market.

Well, for mayonnaise, choose for yourself which one you like. Of course, the most delicious homemade, but you know, now you can buy excellent mayonnaise in the store, for every taste. The industry of sauces, all kinds of dressings, has stepped far ahead of us.

1. My potatoes and carrots and boil until tender, without peeling. Let cool completely. It is best to make such preparations in the evening, and prepare a salad the next day. (There is still an option to bake in the oven, we will consider this in the next recipe.) Boil hard-boiled eggs and cool too.

2. Peel cold potatoes and carrots and cut into small cubes. The size of the cubes can be whatever you want. But usually in such salads, vegetables are cut into the same size. It's more convenient to eat and prettier. In this case, we cut, a little larger than peas.

3. Pour the chopped vegetables into a deep cup. Add green peas to them.

4. We cut the eggs into the same cubes as vegetables and also send them to a cup with vegetables.

5. We cut the sausage with the same cubes and add it to the bowl with vegetables and eggs.

6. Cucumbers can be cut a little larger to better feel their taste. Don't cut too big. We also send them to a common cup (bowl, basin, pan).

You can also add green olives or onions. We didn't add. This is for fans. You can also salt and pepper. Keep in mind that you have pickles in your salad. Don't oversalt.

7. Mix all ingredients thoroughly.

If you will not serve all the resulting salad on the table, then set aside the amount you currently do not need in another cup, close the lid and refrigerate. He can stand in the refrigerator for a day completely free.

8. Season the remaining salad with mayonnaise to taste.

Our salad is ready.

Bon appetit!

Olivier salad with sausage, vegetables, herbs and apples

Ingredients:

for 8-10 servings:

Doctor's sausage - 400-500 g. (You can replace it with chicken or beef, or any other meat that you like more.)
Green peas - 240-300 g.
Carrots - 2-3 pcs. (bake in foil at 200ºС for 45-60 minutes depending on the size)
Potatoes - 3-4 pcs.
Shallots - 1 head (or 1/2 head of regular onion)
Eggs - 5 pcs.
Pickled cucumbers - 3-4 pcs.
Apple - 1 pc.
Mayonnaise - 250-300 g.
Small bunch of green onions
Small bunch of dill
Salt and ground black pepper - to taste

Cooking:

1. We wrap the washed carrots one by one in foil and put in the oven for 45-60 minutes at a temperature of 200 ° C.

Roasting time depends on your oven and the size of the carrots. Carrots should be completely cooked. Free to pierce with a knife.

2. Boil potatoes with skin (in their uniforms) until fully cooked. Hard boil eggs.

3. Before we cut it all, vegetables and eggs must be completely cool. As I wrote above, it is best to cook everything in the evening. Everything will be fine in the morning. What we need. Yes, and all the worries are less in one day, if part of the products is already prepared.

4. Cut the potatoes into cubes and send them to a deep cup.

5. We cut the carrots into the same cubes as the potatoes and send them to the potatoes.

6. We also send chopped eggs there.

7. Cucumbers are cut into slightly larger or slightly smaller cubes, depending on the salinity and what you want to feel more in the salad. We add them to the common cup.

8. Onion, preferably shallots, cut very finely. It should not be felt, it should only give a light piquant taste.

9. Well, we got to the most important thing, to the sausage. We also cut it into small cubes, about the same as vegetables. We send to vegetables with eggs.

10. Add green (we have canned) peas to the cup. In general, I think canned green peas in Olivier salad are the most suitable peas. Most importantly, take it to be tasty.

11. At the washed apple, remove the core with the stalk, peel and finely chop.

We add an apple to add a little sweet and sour flavor to the salad.

12. Finely chop the greens, onions, dill. All this is added to the cup.

13. Mix everything thoroughly. Let's taste what's missing. You can immediately cut off what you think is missing in the salad.

14. Close the salad with a film or lid and put in the refrigerator. Until we salt and add mayonnaise. Before serving.

15. Before serving, put the required amount of salad in a salad bowl, season with mayonnaise, salt and pepper. Mix well. You can sprinkle with a little green onion.

OK it's all over Now. We pour champagne and start celebrating.

I wish you success!

Bon appetit!

In this article you will find proven Olivier salad recipes: the classic Olivier salad, Olivier salad with sausage, Olivier salad with crayfish tails, Olivier salad with fresh cucumbers, Olivier salad with beef.

Olivier salad is legendary, so familiar and familiar, it will not leave anyone indifferent.

We offer the best variations of cooking this dish and we hope you all enjoy it!

Delicious Olivier Salad Recipes

From this article you will learn:

Olivier is a salad popular in Russia and in the countries of the former USSR, considered a festive and traditional New Year's salad. Wikipedia

The history of this dish goes back to the distant 19th century.

The famous salad was named after its creator, the famous chef Lucien Olivier, who ran the Hermitage restaurant of Parisian cuisine.

Basic rules for making salad

All salad ingredients should be at the same room temperature before mixing.
All components of the salad should be cut into small identical cubes, focusing on the size of a pea.
Salad should be seasoned 2 hours before serving so that it is properly soaked.

Classic Olivier recipe with beef, chicken or tongue and fresh cucumbers

To make it easy for you to determine how much to cook Olivier, take potatoes as a basis, how many people, how many potatoes.

Fried meat (grouse, chicken, veal, beef, tongue of your choice) - 500, 0
Boiled potatoes - 5 pcs
Fresh cucumbers - 5 pcs
Pickled cucumbers - 2-3 pieces
Boiled carrots - 1 pc.
Green apple - 1 pc.
Eggs - 5 pcs
Boiled or pickled green peas - 100.0
Green onions - 1 bunch
Mayonnaise - 9 tbsp
Salt pepper

Cooking:

The meat fillet must first be baked or fried, and then cut into small cubes.
Boil the potatoes "in uniform", cool, peel and cut into cubes.
Do the same with pickles, boiled carrots, eggs and an apple.
Peel fresh cucumbers and also cut into cubes.
Finely chop the green onion.
Put all the ingredients in a deep salad bowl, mix and season with mayonnaise.
Serve the salad in a salad bowl or serve it in portions using a salad bowl.

The calorie content of the classic Olivier salad with meat, eggs and cucumbers is - 227 Kk in 100.0

Salad Olivier with crayfish tails or crab meat

To prepare this salad, you will need crayfish tails, which can be replaced with real crab meat or shrimp.

Chicken breast - 400, 0
Potatoes - 5 pcs
Crayfish tails or crab meat - 200.0
Green apples - 1 pc.
Pitted olives - 50.0
Fresh cucumber - 3 pcs
Pickled cucumber - 2 pcs
Boiled egg - 3 pcs
- 1 tbsp
Mayonnaise - 4 tbsp
Spices

Cooking:

Boiled potatoes, apples, salted and fresh cucumber cut into cubes.

Finely chop the eggs.
Chop the capers, cut the olives into circles.
Cut the chicken fillet and crayfish necks into cubes.
Mix all the ingredients, season with mayonnaise and serve in tartlets, garnished with crayfish tails or red caviar.

Salad Olivier with sausage

Olivier prepared according to this recipe will remind you of the very Soviet salad that was the decoration of every New Year's table in the era of communism.

Boiled sausage (Doctor's) - 300, 0
Boiled potatoes - 2 pcs
Carrots - 1 pc.
Fresh cucumber - 1 pc.
Pickled cucumber - 1 pc.
Onion - 1 medium onion
Dill greens - 1 bunch
Egg - 2 pcs
Capers - 1 tsp
Canned peas - 4 tbsp
Mayonnaise - 100, 0

Cooking:

Sausage, potatoes, boiled carrots, fresh and pickled cucumbers cut into cubes.
Finely chop onions, boiled eggs, herbs and capers.
Mix all ingredients, add green peas.
Dress the salad with mayonnaise.
Serve in a salad bowl.

Holidays are the time for beautiful tables and delicious dishes. And one of the most popular dishes in our country for all holidays is Olivier salad. This dish is especially popular on New Year's holidays and on birthdays (especially winter ones). Here at the Knowledge House, I will tell you, my beloved readers, how to cook a delicious Olivier salad according to a classic recipe. Olivier is a fairly simple salad, but even it turns out better for some housewives, and worse for others. And all because there are a few simple secrets, following which, your olivier will turn out so tasty that your guests are guaranteed to ask for more.

As usual, before you start cooking, you need to have all the ingredients. The list of ingredients for the classic Olivier is quite short, but if you wish, you can diversify it with your favorite products.

Potato - 3pcs
Carrot - 1pc
Onion - 1 head
Chicken eggs - 4-5pcs
Boiled sausage - 500g
Canned green peas - 1 can (400-500g)
Mayonnaise - to taste (about 500 ml)

Secrets of cooking delicious Olivier:

All ingredients must be of the highest quality and taste. To do this, I recommend that you first try all the products. You should not, for example, put carrots in Olivier, which tastes like grass. To find out if a potato is good for Olivier, mash it in advance and give it to your family to try. If you like mashed potatoes, then such potatoes are also suitable for Olivier. The same applies to sausages, pickles and mayonnaise. Sausage, for example, I buy an expensive one, since a delicious Olivier salad will not work out of a cheap sausage. Cucumbers should be well sour, but at the same time - crispy. Choose mayonnaise according to your taste and preferences of your guests. Alternatively, you can make your own mayonnaise, or just buy it from the store. The fat content of mayonnaise also depends only on your desire. For example, I use light mayonnaise, that is, with a low level of fat.
The second secret of cooking Olivier is the right ingredients. All products should be cut into the most identical cubes with a side of about 0.7-1 cm. This, of course, does not apply to onions (they must be cut into small cubes) and eggs (they are difficult to cut into identical cubes, as they fall apart).
Well, the third secret is the proportions of the ingredients. For example, I cook Olivier using the amount of ingredients described above, and the Olivier is very tasty.

Olivier recipe.

So, to prepare a delicious olivier, you first need to boil potatoes (in their uniforms) along with carrots. To do this, the root crops must be thoroughly washed in running water from dirt and boiled until they become soft (ready root crops will be easily pierced with a match), but do not overcook them.

Simultaneously with potatoes and carrots, boil the eggs. They should be hard boiled, so boil them for about 10-12 minutes.

When the roots have cooled down a bit, peel them off. Also peel the eggs.

Now, to prepare Olivier, you need to cut all the ingredients into cubes and pour into a bowl. You can do this in any order. I usually first cut potatoes and carrots in approximately the same cubes (side 7-10mm).

Then I cut the eggs, or rather push them through the egg cutter.

Now it's time to cut the sausage into Olivier. It is also cut into cubes, about 7-10 mm in size.

Then cut pickled crispy cucumbers into cubes and also add to the bowl with the future Olivier.

Now it remains to cut only the onion - into small cubes.

All the ingredients that needed to be cut for Olivier are already in the bowl, and now it remains only to add green peas (the whole jar) and lightly salt (lightly !, since pickles will add acid to the salad) and pepper.

Mix all the ingredients without adding mayonnaise to them.

Now the Olivier salad is almost ready. It remains only to mix the ingredients with mayonnaise and you can serve. But if you do not plan to eat all the Olivier at one time (if there is a lot of it), mix with mayonnaise only the part that you can master. Cover unused ingredients with a lid or cling film and refrigerate until the next feast (but not in a month !!!).

The classic recipe for salad "Olivier" - that's what not a single festive table can do without in most families of our country. Especially in the New Year!

Olivier is so popular that the name can be heard in songs, movies and even jokes. Well, who among us hasn't heard the salad bowl joke? This is just about him - about Olivier.

However, often under the name "Olivier" each housewife means her own salad. After all, there are only a few dozen "official" recipes. Not to mention those additions and changes that are made to the standard salad, thanks to family traditions.

It is no secret to anyone that the original Olivier salad recipe was radically different from what we are used to seeing on our tables. Moreover, we are unlikely to ever try the same salad. His recipe was kept in the strictest confidence and, together with the author, went to the grave. So, those salads that are served in expensive restaurants under the guise of a real Olivier are in fact only attempts to reproduce the same dish, based on fragmentary information that has come down to our time. That is why we will not describe this ancient mythical dish in too much detail, but we will talk about what is currently proudly called the Classic Olivier Salad Recipe.

But to begin with, it is still worth turning to history.

Surprisingly, the name of the author of this famous salad is known for certain. It was it that became the name of the dish itself. Lucien Olivier ran the Hermitage restaurant in Moscow in the 1960s. Around the same time, he came up with his recipe. All his life, Mr. Olivier kept it a secret and for some reason did not pass it on to anyone. It is only known for certain that hazel grouse fillet, gherkins, eggs, potatoes, lemon juice, mayonnaise and soy-kabyul (a spicy sauce invented in the Afghan capital Kabul and borrowed first by English and then by Russian chefs) were present in his salad. True, other poultry meat was often used instead of hazel grouse, and sometimes even fish, most often sturgeon.

By the way, Olivier prepared mayonnaise for his salad on his own, and it was thanks to this sauce that his restaurant gained great popularity in Moscow at that time.

The salad was in great demand. And already at the end of the 19th century, after the death of Mr. Olivier, recipes for cooking, a favorite dish, began to appear in cookbooks. But after the Great October Revolution, it became tight with food and most of the ingredients began to be replaced with cheaper counterparts, for example: boiled sausage was used instead of meat, and gherkins were replaced by pickles. Around the same time, some components disappeared, and some were added, in particular carrots and green peas. The result was a delicious salad, which for some time in the Soviet Union even bore the name "Soviet", but not for long.

Gradually, there were more and more options for Olivier salad. Some of them even got their own name. So the chicken option is better known as "Capital". There is an option "Winter" and "Meat". And outside the former USSR, the classic recipe for Olivier salad is called "Russian salad".

But back to history. With the growth of prosperity, meat, crabs and crayfish necks began to return to Olivier. Many housewives began to add apples or pears there, and to enhance the taste, experienced chefs advise seasoning Olivier with various herbs, most often dill or tarragon (tarragon).

And yet, at the moment, the classic Olivier salad recipe is a salad with sausage and a salad with fresh cucumbers. Let's start with sausage classics.

Olivier salad recipe classic with sausage

Probably the most popular is the classic Olivier salad recipe with sausage. This is, in fact, a real classic. As mentioned above, during the time of the Union, this salad was even called "Soviet" for some time. It is quite easy to prepare.

For this you will need:

pickled or pickled cucumbers - 3-4 pcs.;

potatoes - 3-6 pcs. depending on the size;
canned green peas (although you can use fresh) - 150 g;
eggs - 6 pcs.;
sausage (preferably Doctor's) - 250 g;
salt;
mayonnaise (preferably homemade, but store-bought is also suitable).

Carrots and potatoes should be washed and boiled. Moreover, this should be done in separate saucepans. Just in case, it is worth recalling that it is not necessary to clean the vegetables first.

Put eggs in another saucepan, fill with water and cook for about 10 minutes after boiling water.

A few words about peas. If fresh peas are used, then while the vegetables are cooking, it should be cleaned of pods. In the event that a frozen version of this product is used, it should be boiled for 3 minutes. Well, if the dish is prepared with canned peas, then just open the jar.

After the vegetables and eggs are cooked, they should be cooled, peeled and cut into small cubes. We do the same with cucumbers and sausage. You need to cut in the following order: eggs, carrots, potatoes, cucumbers, sausage. We put the chopped ingredients in a bowl where the peas already lie. Then mix everything thoroughly, salt and season with mayonnaise.

All! Classic Olivier with sausage is ready.

Olivier classic recipe with fresh cucumbers

No less popular is another option - the classic Olivier recipe with fresh cucumbers. By the way, in Europe they call him “Russian”.

In fact, this salad is not much different from the previous one. The main difference is the use of fresh cucumbers and boiled meat instead of sausage. By the way, it is precisely due to the presence of meat that nutritionists consider such an Olivier to be more useful than a classic salad with sausage.

So, for cooking you need to take:

fresh cucumbers - about 150 g;
carrots - 3 pcs. medium size;
potatoes - 3-6 pcs. depending on the size (approximately 350 g);
canned green peas - 400 g;
eggs - 4 pcs.;
beef or pork - 300 g;
green onions - 100 g;
salt;
mayonnaise.
This version of the salad is prepared in almost the same way as Olivier with sausage. Vegetables (carrots and potatoes) need to be boiled in their skins. Then they should be cooled, peeled and cut into small cubes. Do the same with eggs. Onions and cucumbers need to be finely chopped. It is desirable to cut and put the products in a salad bowl in the same order as in the case of the sausage option. Surprisingly, this somehow affects the taste of the finished dish. Now all the ingredients should be mixed. The finished salad is left to salt and season with mayonnaise.

mayon sauce

The classic Olivier was seasoned with homemade mayon sauce, or simply mayonnaise. In Soviet times, housewives dressed their salads with ready-made sauce, which was sold in all stores in small glass jars. By the way, this plant is still working and produces products under the Calve brand.

Of course, the easiest way is to become like grandmothers and buy mayonnaise, but you can make it yourself. Moreover, it is not so difficult to prepare such a sauce.

This will require:

vegetable oil - 400 g (preferably olive);
eggs - 2 pcs.;
pasty mustard, vinegar and Provence herbs - to taste.
Raw eggs should be beaten very well. Pour the oil into the resulting mixture and mix thoroughly until a homogeneous white mass is obtained. Then you need to add vinegar, and after it mustard and herbs.

It's also useful and practical.

Of course, it is quite difficult to say that a salad with mayonnaise brings great benefits to the body. And yet ... The presence among the ingredients of such products as boiled carrots and green peas (even if canned) allow us to say that Olivier is quite useful for the digestive tract. In addition, with proper cooking, vegetables retain a large amount of vitamins, which is also far from harmful.

Olivier is easy and quick to prepare and also keeps well in the refrigerator. So you can enjoy it almost all year round, and not just on big holidays. The main thing to remember is that if you plan to store the salad for a relatively long time, then you should not immediately add cucumbers, salt and mayonnaise to it. You can also do this just before serving.

Watch the video on how to make a classic Olivier salad:

What is olivier made from? An old Olivier recipe

How to cook Olivier salad - recipes with photos step by step

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