We all love to eat Olivier on the night of December 31st to January 1st. But not everyone knows the real one yet, traditional recipe which is passed down from generation to generation through the female line. Let's finally figure out the real composition of the dish?
Composition of traditional Olivier
No one New Year can not do without this "guest". But everyone prepares this salad according to their own recipe and considers only it to be correct. What is included in real recipe dish known to the whole world?
First of all, of course, it is worth preparing the potatoes. And not only because it takes a long time to cook. Also because it is this root vegetable that makes the salad satisfying.
After carrots comes sausage. Here you choose any to your taste - it can be boiled sausage, smoked, raw smoked or any other that you like.
In fourth place in the composition of Olivier will always be eggs. It can be both chicken and quail. Secondly, of course, there are more benefits, but you can’t buy them everywhere, and you will need two or even three times more of them.
Cucumbers are also a very important ingredient in the dish. You can add pickles and pickles.
Sometimes they manage to add even fresh ones to "crunch", but this is no longer traditional.
Of course, do not forget about the green pot and it must be canned. After all, if you add fresh peas, you get the same thing as in the case of fresh cucumbers.
Another incredibly important component is mayonnaise, which is practically the basis of the salad. You can buy store bought or make your own sauce at home. For it you will need: eggs (or only yolks), any vegetable oil, mustard, salt and sugar. Sometimes lemon juice, lime juice or vinegar is added for a spicy taste.
Well, of course, do not forget about such a moment as spices. IN traditional version it's just salt and black pepper. You can also add classic greens in the form of dill or parsley.
All the ingredients must be mixed together and the almost ready salad should be put in the refrigerator so that it cools down, and all the flavors mix well with each other. After a few hours, the dish can be served at the table.
Classic step by step recipe
- 1 carrot;
- 260 g of sausage;
- 3 eggs;
- 3 potatoes;
- 50 g green peas;
- 2 pickles;
- 160 ml mayonnaise.
Cooking time - 40 minutes.
Calories - 180.
How to cook classic Olivier with sausage:
Classic recipe Olivier with sausage without carrots
- 3 potatoes;
- 10 gherkins;
- 3 eggs;
- 260 g of sausage;
- 1 small can of peas;
- 180 ml mayonnaise.
Cooking time - 45 minutes.
Calories - 150.
Cooking method:
- Boil the eggs until hard cores, removing them in cold water on the stove;
- Wash the potatoes, put in a saucepan and cook until soft;
- While the potatoes and eggs are cooking, open the peas, drain the liquid and pour it into a salad bowl;
- Remove the sausage from the packaging and cut it into cubes;
- Cut off the stems of the cucumbers and cut them into rings;
- Add sausage and cucumbers to the rest of the ingredients;
- Ready eggs and potatoes to cool and peel, cut into cubes;
- Add both ingredients to the rest in a salad bowl;
- Add the components of the salad bowl with mayonnaise and spices;
- Mix everything together and put in the refrigerator.
Olivie - holiday salad which is extremely easy to prepare. This means that already an hour after the start of cooking it can be eaten with a large spoon with fresh, crispy bread.
The preparation of the classic Olivier with sausage is clearly shown in the following video.
Salad "Olivier" is familiar to every housewife. Many people cannot imagine a holiday without this famous salad. In modern cooking, there are a great many recipes for Olivier salad, but older housewives remember well this salad from Soviet times, when it was cooked with sausage, and pass the recipe on to their children and grandchildren.
It is very important to find a good, high-quality sausage for a salad, as the choice is now huge. Do you remember before? There was "Doctorskaya", "Ostankinskaya", "Dairy" and it was delicious with any!
Today we will cook salad "Olivier" with sausage and peas classic recipe. Peas should be taken brain varieties, the taste of the salad largely depends on it.
Prepare everything for the salad necessary products from the list. I cooked carrots, potatoes and eggs in advance.
We take a deep salad bowl and cut the sausage into cubes into it.
We cut pickled cucumbers and onions with the same cubes.
Peel the carrots and potatoes, cut into cubes of the same size and add to the salad bowl.
Peel the eggs, cut into cubes and add to the vegetables with sausage.
Add canned peas to the salad.
Salad season with salt and pepper, add mayonnaise.
Mix all salad ingredients. That's all! Delicious classic salad "Olivier" with sausage and peas can be served at the table!
Bon appetit!
The most important holiday for many in our country is approaching - the New Year. The smell of tangerines and a live Christmas tree, twinkling lights of garlands, pops of champagne and traditional Russian New Year's treats - and Olivier salad. Despite the lack of food shortages, and moreover, the large selection of goodies that run up our eyes, many of us remain true to tradition or habit and cook them on New Year's table. Unless they allow some liberties and deviate from the classic recipe. By the way, what is he? Let's look at the history of lettuce. What was and is this dish in the 19th, 20th and 21st centuries. The material turned out to be large, so if you are here for a specific purpose, just select the content item that you need to quickly jump to. But if you have time and desire - read everything, look at the photo. Something yes may be useful or interesting.
Century XIX. What was he like
Real Olivier salad - French recipe
I think that everyone knows the origin of the name: from the name of the chef - the owner of the restaurant french cuisine The Hermitage in Moscow - Lucien Olivier. I assume that everyone has heard something about cancer necks and hazel grouses. But not everyone knows the full ancient composition of the products of this recipe. Here it is (source: Wikipedia):
* lanspic is a clear veal head broth with vegetables, which is boiled down, cooled, hardened and meatless jelly is obtained, it is cut into cubes and added to the salad;
** blankets - bars;
*** Kabul soy is not a soy variety, but a spicy Afghan sauce.
Agree, nothing in common with the original original recipe with what we are accustomed to seeing on our table no! Therefore, we move forward 100 years, further from the hazel grouse and closer to our reality.
Century XX. What has become
Olivier classic - a step by step recipe with a photo of the Soviet era
It always seemed to me that everyone knows him by heart without exception. But statistics are stubborn things and show that this recipe is also a subject of search on the Internet. So let's look at it step by step.
What do you need
- potatoes - 1 (120g);
- carrots - 1 (100g);
- onion - 1 head (70g);
- sausage - 200g;
- egg - 1;
- pickled cucumber - 1 (80g);
- canned peas - 200g;
- salt and black ground pepper - to taste;
- mayonnaise - 3 tbsp.
How to cook
First, a little about the ingredients that make up the composition. The quantity indicated by me in the list is enough for a decent-sized salad bowl, for about 4-6 servings. If you need to cook a "basin" for a large company, just increase the amount in the proportion you need.
Now the answers to some questions:
How much to cook potatoes and carrots?
Put in a saucepan and pour cold water so that the water completely covers and the level is about 3 centimeters higher. We put on fire, cover with a lid and wait for boiling. As soon as the water boils, reduce the heat to moderate, and open the lid. How long to cook depends on the size of the vegetables, the amount of water and the heat level. Just do not forget about them so that the vegetables do not fry, check periodically with a knife - pierce with the tip. You will feel when they become soft. Usually carrots are ready faster than potatoes.
How and how much to boil eggs?
Eggs should be boiled separately from vegetables. It is important to cook them correctly so that the yolk does not acquire an unpleasant bluish tint. To do this, put the egg in cold water, which should cover it with the top, add a pinch of salt. Salt will help if the egg decides to burst. Protein in salt water will curdle and not leak out of the shell. We put it on the stove and wait for it to boil. After boiling, note 1 minute, turn off the fire, cover with a lid and leave for 10 minutes in hot water. Then drain and fill with cold water to cool.
Do you need an onion?
I think it's needed. To soften the taste, you can pour boiling water over it after cutting. Bitterness and smell will become less sharp.
What can replace mayonnaise?
If for some reason you do not accept this dressing at all, then only sour cream can be replaced with a reservation. But after all, instead of the store, you can make homemade, which is easy to cook at home with your own hands. It's really simple. .
Now all the products are ready and you can start cutting.
Salad ready! It remains only to arrange it beautifully and you can serve it to the table. Examples of simple Christmas decorations for it I will show below. For serving, you can use culinary forms - square, round. We just put it on a flat dish, shift the salad into the form, lightly tamping it with a spoon, and then carefully remove it.
Century XXI. What will he be
Salad Olivier - recipes with photos, delicious modern readings of the classics. In our age, they don’t cook it with anything! Below you will see the main variations on the theme of the most popular dish in Russia.
With sausage with fresh cucumber
What is included:
- eggs - 3;
- fresh cucumber - 1;
- potatoes - 1 tuber;
- sausage - 150g;
- peas - 3 tablespoons;
- mayonnaise - 2 tablespoons;
- salt - to taste.
With chicken and apple
Ingredients:
- apple - 1;
- boiled chicken - 1 leg;
- potatoes - 1;
- eggs - 2;
- peas - 2 tablespoons;
- mayonnaise - 2 tbsp.
Recipe with meat
You may have heard the name of the salad "Winter". Olivier differs from Winter Olivier in just one ingredient - meat. It is usually cooked with beef.
Ingredients:
- beef - 80g;
- eggs - 2pcs;
- pickled cucumber - 1 pc;
- peas - 2-3 tablespoons;
- potatoes - 1 (I have a half, because the tuber was large);
- mayonnaise.
Nowadays, Olivier is often cooked even with seafood:
- with shrimps;
- with red fish: with salmon, trout.
An interesting and more refined substitute for meat, and even more so for sausage, is boiled beef tongue.
Salad and seafood, and with tongue, it is better to cook with fresh cucumber, and the rest of the ingredients can be left unchanged.
How long does Olivier keep in the fridge?
It is best to store the dish without mayonnaise. Refueled, it is stored for no more than 1 day. Shelf life without refueling up to 3 days.
You cannot freeze it. Those. Of course, you can freeze something, but there is no after defrosting. Yes, you yourself will not do this. Potatoes with carrots will become like cotton wool, cucumbers and peas will flow ... Unsightly, unappetizing and may be harmful. Why spoil the delicious impression left by a good dish!
How to decorate a salad
Carving from vegetables and fruits is, of course, an entertaining business, but it is more of a hobby and an art. Eternally busy housewives need to decorate in such a way that it is beautiful, original and simple. Therefore, I offer a choice of several decorations.
egg snowman
Penguins from olives, carrots with cheese inside.
Christmas tree salad. It is made in portions in the form of a pyramid, sprigs of dill and pomegranate seeds are placed on top.
On this optimistic note, I want to wish everyone to find “your own recipe and cook your own delicious olivier. Bon appetit everyone!
Olivier salad is one of the most famous, delicious and popular salads known since the Soviet Union. Over the years, Olivier has been main course, more precisely, a salad, at any feast. What can I say, for so many years it has become a symbol of the New Year. Since the appearance of this salad, a large number of recipes for its preparation have arisen. The classic recipe for Olivier salad involves the use of boiled sausage and pickled cucumbers.
Today, recipes for its preparation with chicken meat, fresh cucumbers, apples and even shrimp with avocados. In my opinion, the most delicious among all kinds is a favorite since childhood. Olivier salad classic soviet. For the sake of fairness, it should be noted that the salad that we love so much originally had a completely different appearance, and composition.
It was invented by the French chef Lucien Olivier, the owner of the famous Hermitage restaurant in Moscow. The famous chef presented his author's salad of hazel grouse, crayfish necks, boiled potatoes, olives and cucumbers, watering it Provence.
This new salad has gained wide popularity abroad as well, where it has been called Russian or hussar salad. In the thirties, another cook made some adjustments to the salad and called the salad in a different way. Now it has been called capital salad, and later the name Olivier stuck to him. And now let's consider Olivier classic salad recipe with sausage.
Ingredients:
- Potatoes - 5-6 pcs.,
- Eggs - 3-4 pcs.,
- Onion - 1 pc.,
- Carrot - 2 pcs.,
- Green canned peas - 200 gr.,
- Boiled sausage - 200 gr.,
- Pickled cucumbers - 2-3 pcs.,
- Salt,
- Mayonnaise.
Olivier classic salad with sausage - recipe
Pour hot water over eggs. Salt. Boil for 4-5 minutes over medium heat. Wash potatoes and carrots. Place the vegetables in a bowl. Fill them with cold water. Salt. Cover the saucepan with a lid. Boil vegetables for 35 minutes over low heat. Peel eggs, carrots and potatoes. Cut into cubes.
Finely chop the eggs.
Put the potatoes and eggs in a bowl in which you will prepare the Olivier salad.
Cut carrots into smaller cubes than potatoes.
Add it to a salad.
Peel, chop into small cubes onion and add to the rest of the ingredients.
Salad Olivier classic with sausage. Photo
Olivier salad, so colorful and savory, made from the simplest ingredients and seasoned with mayonnaise and pepper, is more than a dish. This is an entire era. And even though Olivier salad has moved a little to the edge of the table today, giving way to its more modern counterparts, it still holds its positions quite confidently.
Personally, I do not know anyone who would be indifferent to salad Olivier. I remember that in old cookbooks Olivier was always depicted decorated with figuratively carved flowers from boiled carrots. I simplified the preparation of Olivier salad and from the decoration I only have finely chopped green onions and ground pepper. But the idea with carrot flowers stuck in my memory, maybe one day I will implement it :)
It is very convenient to prepare the ingredients for making Olivier salad in advance, for example, a day before X hour. And by the right moment you will have already cooked and cooled vegetables (you don’t need to clean them in advance) and eggs. The Olivier salad itself, if you subtract the time for cooking vegetables and eggs, is prepared in a matter of minutes.
And a few more words about mayonnaise, because it is with it that we are used to dressing Olivier salad. You can always make your own mayonnaise by adjusting the amount of fat, taste and endowing it with the properties you need. For example, you can make mayonnaise based on olive oil, or on quail eggs, or even cook it without using eggs (yes, there is such mayonnaise).
But back to the Olivier recipe. Of course, this salad is prepared in every family. And each family has its own recipe for Olivier salad, which, albeit slightly, is still different. Someone cooks it with fresh cucumbers, some like to add apples. fresh peas instead of canned - also an option. The meat can be ham, boiled pork, chicken or just boiled sausage (as in our case). And just imagine how many variations of Olivier salad can be prepared in different ways by combining certain ingredients. Today I am preparing the usual classic Olivier salad with boiled sausage. Here we go?
Ingredients:
- 400 g canned peas (one tin)
- 4 eggs
- 4 small potatoes
- 2 medium carrots (or 1 large, as in my case)
- 6 small pickled cucumbers (adjust to your taste)
- 350 g boiled sausage
- mayonnaise
- ground black pepper
Olivier recipe with sausage step by step
As I said, it is better to boil the vegetables in advance so that there is time in reserve for them to cool. Potatoes and carrots are boiled in their skins, they must first be washed and cleaned of earth and dust. Potatoes are cooked for about 35-40 minutes, carrots a little longer - an hour and a half (the larger the carrot, the longer it is cooked).
Then the cooled vegetables are peeled and cut into small cubes. Put in a bowl or salad bowl.
Next, I moved on to cucumbers. In fact, the order of cutting the ingredients in the preparation of Olivier does not play any role. Start with what's already prepared and gradually move from ingredient to ingredient as they cool or prepare. So, pickled cucumbers (you can also use pickled ones) are cut into the same cubes as vegetables. Put in a bowl.
The eggs have cooled down and have been cleaned. We also cut into cubes and send to the rest of the ingredients.
Well, the highlight of the program is boiled sausage. Without it, Olivier is not Olivier. We cut it into cubes. By the way, it is worth noting that for the aesthetics of the Olivier salad, the cutting of all ingredients must be the same size. And if you decide to cut the olivier into medium cubes, then please try to cut vegetables, eggs, cucumbers, and sausage in the same way.
Here is my salad bowl, already full, but there is one more main ingredient (a blessing that does not require any pre-treatment or preparation) - this is peas.
teaser network
In general, for such a number of ingredients, it is optimal to use a standard can of peas. But I had a large jar, I planned to cook two dishes from such an amount of peas - Olivier salad and vinaigrette (very practical, I finished one salad - and I’m immediately preparing the second, these peas feel great in the refrigerator for two or three days). So, we drain the liquid from the jar and send the remaining peas to Olivier. Now we can say that the salad is ready, it remains only to season it with mayonnaise and lightly pepper it (this is up to you).
Here's another recommendation for you: don't dress the whole salad with mayonnaise at once, unless you plan to eat it in one day. It is better to add mayonnaise to each serving separately.
And here is the result of my efforts - a bowl with a portion of Olivier salad. Behind the scenes was a large bowl, also full of Olivier. I want to note that Olivier with boiled carrots looks much brighter and more appetizing than without it (I know that many people cook without carrots). The taste of the salad from the presence of carrots in it only gets better and richer. So if you haven’t cooked Olivier with carrots yet, I strongly recommend that you do it.
It remains only to wish everyone Bon appetit! And see you soon :)
Olivier salad is one of the most famous, delicious and popular salads known since the days of the Soviet Union. For many years, Olivier has been the centerpiece, or rather salad, of any meal. What can I say, for so many years it has become a symbol of the New Year. Since the appearance of this salad, a large number of recipes for its preparation have arisen. The classic recipe for Olivier salad involves the use of boiled sausage and pickled cucumbers.
Today, recipes for its preparation with chicken meat, fresh cucumbers, apples and even shrimp with avocados are widespread. In my opinion, the most delicious among all kinds is a favorite since childhood. Olivier salad classic soviet. For the sake of justice, it is worth noting that the salad that we love so much originally had a completely different appearance and composition.
It was invented by the French chef Lucien Olivier, the owner of the famous Hermitage restaurant in Moscow. The famous chef presented his author's salad of hazel grouse, crayfish necks, boiled potatoes, olives and cucumbers in the restaurant menu, watering it with Provencal.
This new salad has gained wide popularity abroad as well, where it has been called Russian or hussar salad. In the thirties, another cook made some adjustments to the salad and called the salad in a different way. Now it began to be called the capital's salad, and later the name Olivier was assigned to it. And now let's consider Olivier classic salad recipe with sausage.
Ingredients:
- Potatoes - 5-6 pcs.,
- Eggs - 3-4 pcs.,
- Onion - 1 pc.,
- Carrot - 2 pcs.,
- Green canned peas - 200 gr.,
- Boiled sausage - 200 gr.,
- Pickled cucumbers - 2-3 pcs.,
- Salt,
- Mayonnaise.
Olivier classic salad with sausage - recipe
Pour hot water over eggs. Salt. Boil for 4-5 minutes over medium heat. Wash potatoes and carrots. Place the vegetables in a bowl. Fill them with cold water. Salt. Cover the saucepan with a lid. Boil vegetables for 35 minutes over low heat. Peel eggs, carrots and potatoes. Cut into cubes.
Finely chop the eggs.
Put the potatoes and eggs in a bowl in which you will prepare the Olivier salad.
Cut carrots into smaller cubes than potatoes.
Add it to a salad.
Peel, chop the onion into small cubes and add to the rest of the ingredients.
Salad Olivier classic with sausage. Photo
It is impossible to imagine a New Year's table without Olivier. This salad owes its name to famous chef XIX century Lucien Olivier. However, according to eyewitnesses, the original recipe was very different from the one we are all used to: it included crayfish necks, black caviar, partridge fillet, quail eggs and potatoes.
We know this salad in a more simplified recipe, which, however, did not make it less tasty. And it is this option that most of us consider a classic. Today we tell you how to cook the perfect olivier with the one familiar from childhood New Year's taste. Take note - there is nothing left before the holiday.
1. Cut the products into cubes of the same size, focusing on the size of the green peas. Keep proportions: take about 1 potato per person, and the rest of the ingredients based on this amount. Approximate proportions for 6 medium potatoes: 3 carrots, 2 onions (1 good bunch of green onions), 2 medium-sized pickled cucumbers, 250 grams of sausage, 1 cup of peas, 6 eggs, salt and ground pepper, mayonnaise - to taste.
. Boil vegetables only with the skin on - this way you will retain the taste and aroma of vegetables.
. You need to mix the salad only in the direction from the bottom up, so as not to crush the ingredients, for example, green peas.
. If you are preparing a salad a few days in advance, then do not immediately put cucumbers, onions and peas in the salad - it will flow and turn sour.
Step 1: cut potatoes
Cut boiled potatoes into small cubes.Wait for the tubers to cool completely before cutting. Otherwise, instead of neat cubes, you will get a viscous puree mass.
Tip from KitchenMag:
so that the potato cubes do not stick together, periodically moisten the knife with cold water or grease with vegetable oil.
Step 2: cut the carrots
Boiled carrots also cut into cubes, approximately equal in size to potato.
Tip from KitchenMag:
for Olivier, carrots with a sweetish taste are best suited. In order not to make a mistake when choosing, pay attention to the color of the root crops: they should be bright orange, without green spots at the base.
Step 3: cut the sausage
Cut the sausage into the same cubes. But keep in mind that not every sausage is suitable for Olivier. It is better to choose the classic "Doctor's", but "Amateur" is not suitable for this salad - it is already quite fatty and high-calorie.
Tip from KitchenMag: if you want to reduce the calorie content of Olivier, then use boiled chicken or beef instead of sausage.
Step 4: cut cucumbers
Cut pickled cucumbers into the same cubes as the rest of the ingredients. Choose cucumbers from 9 to 11 centimeters in size for salad - they are the most delicious and not too salty.
Tip from KitchenMag:so that when cutting cucumbers do not slip on the cutting board cut them in half lengthwise and place them on regular paper towels for about 10-15 minutes.
Step 5: cut the eggs
Cut eggs into small cubes. The delicate taste of the salad depends on this ingredient, so do not skimp on it: ideally, the number of eggs should be equal to the number of potatoes.
Tip from KitchenMag:
Olivier eggs should not be too fresh, it is better if they are a few days old - then they will be well cleaned.
Step 6: cut the onion
Traditionally, onions are put in Olivier salad, but this salad is much tastier with green onions. In addition, its juicy green color gives the salad a more festive look.
Tip from KitchenMag:if you still decide not to deviate from the classics and use onions in the salad, then pour boiling water over the chopped rings - this will remove the bitterness.
Step 7: Add Polka Dots
Open a jar of green peas, drain the brine and add the peas to the chopped food. Brain peas are ideal for Olivier - they are very soft and tender.
Tip from KitchenMag: it is best to choose peas in glass jars - so you can see before buying if there are small dark peas in the jar (this indicates a low quality product) and cloudy white sediment (this indicates a high content of starch, which makes the peas hard and tasteless) .
Step 8: Mix and Add Mayonnaise
Thoroughly mix all the ingredients and only after that add mayonnaise - if you do this before mixing, the salad will not be completely soaked. You need to salt the salad at the very end - only after adding all the ingredients will you be able to taste whether you need to add salt and in what quantity.
Tip from KitchenMag:
For a spicier salad, add mustard or Worcestershire sauce to mayonnaise before dressing.
W ag 9: preparing to serve
Before serving, put the olivier in the refrigerator for about 1.5–2 hours so that it is sufficiently soaked. Then arrange the salad in bowls or on small plates using a serving ring.
Tip from KitchenMag:
serving ring can be made independently from a plastic bottle by cutting off the top and base from it.
Cooking Olivier salad with sausage began in the Soviet Union, when boiled sausage was quite common, and today this variation of this salad remains very popular. Let's see how to cook salad "Olivier" with sausage.
Salad "Olivier" with boiled sausage today is considered the classic version of this table snack, and all because in Soviet times it was easier to get a stick of delicious boiled sausage than any other meat product. So Olivier took root among the people with sausage, although in the original version it was cooked with poultry meat.
Today, cooking Olivier with sausage is much more difficult than in Soviet time, since it is not so easy to find a decent sausage among the store "abundance". But if you are still lucky to find a delicious doctor's sausage on the counter of the store, then be sure that your Olivier will be excellent!
Olivier salad recipe with sausage
Photo: fotostudia.net
350 g canned green peas
300 g jacket potatoes
200 g boiled sausage
100 g each pickles and boiled carrots
4 boiled eggs
1/2 tsp salt
How to cook New Year's Salad Olivier with sausage:
Boil vegetables in their skins, hard-boiled eggs, cool everything and peel.
Cut sausage, cucumbers, potatoes and carrots into small cubes no larger than 0.5-0.7 cm.
Finely chop the egg, put all the products in a large salad bowl.
Salt salad, pour in mayonnaise, mix well.
Let the salad "Olivier" with sausage stand in the refrigerator before serving.
Bon appetit!
It is believed that Olivier salad with sausage turns out more tender if you combine the ingredients in a salad bowl one at a time and mix each time (the order of laying out the ingredients is from hard to soft): i.e. first, sausage and carrots are placed in a salad bowl, mixed, then cucumbers are added, everything is mixed again, then potatoes are added, mixed, then an egg, mixed, last - peas, mayonnaise, mix.
A very popular modification of Olivier with sausage is with the addition of an apple or fresh cucumber. This gives this classic version of the salad a new fresh flavor note.
And how do you feel about cooking Olivier salad with sausage, friends? Tell us in the comments.
Video recipe for Olivier salad with sausage
Salad Olivier with sausage is the most famous salad in Russia, which foreigners say Russians serve for breakfast, lunch and dinner. Abroad, it is called nothing more than Russian salad, some emphasize that we are talking about potato salad, versions of which are in almost every national cuisine.
Olivier salad was invented by the chef of one of the Moscow restaurants Lucien Olivier in the 19th century, the recipe was first published in the magazine Our Food in 1889. The history of its appearance resembles the history of the famous Caesar salad and no less famous Kyiv cake, the recipe was obtained by accident, when, due to a lack of products, the available ingredients were mixed with mayonnaise dressing and served to the guests. The new Olivier salad became so popular that people lined up at the restaurant.
Meanwhile, the salad recipe familiar to all of us is significantly different from the original. One of Olivier's recipes from the 19th century includes the following ingredients: 2 hazel grouse, 1 veal tongue, ½ pound pressed caviar, 1 pound fresh lettuce, 25 pieces of boiled crayfish or 1 can of canned lobster, ½ can of pickle ( canned vegetables), 1 can of beans (soy kabool), 2 fresh cucumbers, ¼ lb capers, 5 hard-boiled chicken eggs, Provence sauce (72.5% mayonnaise). Obviously, the new sausage version is modified recipe, so do not be surprised when an American cafe serves Olivier with fried potatoes and Iceberg lettuce.
The traditional Olivier salad with sausage is a later version, which is also sometimes called the Soviet Olivier. Its main difference is that it is prepared with the addition of boiled sausage - "Doctor's" or "Ostankino", thanks to which it acquires a very noble and delicate taste, despite the use of simple and affordable products.
Soviet Olivier with sausage can be called absolutely self-prescription due to its original creamy taste of "Ostankino" and "Doctor's" sausages, which are made with the addition of milk and cream. This salad also has numerous versions that differ greatly in taste and can be perceived as separate variations of high-calorie winter salads.
Olivier is a vegetable salad with meat, seasoned with high-fat mayonnaise. Changes in the taste of your favorite salad can be achieved by changing the ingredients, for example, adding apple, dill, iceberg lettuce, replacing the ingredients. The taste will depend not only on the selected products, but also on their proportions, as well as on what pieces they are chopped.
classic salad Olivier with sausage is made from boiled potatoes and carrots, pickles, canned or pickled peas, boiled sausage and seasoned with mayonnaise. You can add fresh or onion, dill or parsley to the salad.
Ingredients:
- 2 medium-sized boiled potatoes in their skins;
- 1-2 medium boiled carrots;
- 2-3 pickled or pickled cucumbers;
- 2 boiled eggs;
- ½ can canned peas;
- 200 g boiled sausage;
- mayonnaise Provencal, small plastic packaging.
Cooking:
Cooking Olivier salad with sausage consists in cutting all the ingredients into small cubes, their size may vary. The finished vegetable-sausage cuts are seasoned to taste with mayonnaise and salt is added if necessary.
The recipe can be seen in more detail on the video:
Very often you can find an Olivier recipe without boiled carrots, replacing pickles with fresh ones. These are all quite worthy versions of the Soviet version with boiled creamy sausage.
A large number of versions of Olivier are associated with his background. The appearance of the salad and its popularity led to new versions, for example, the Hermitage or Capital salad, which is very similar to the original. As a result, Lucien Olivier improved the recipe, which remained unknown to anyone.
You can enhance the creamy taste of Olivier with Soviet-style sausage by adding cream or sour cream, this version has a more harmonious taste when using fresh cucumbers.
Ingredients:
- 300g boiled sausage;
- 7 potato tubers;
- 6 pickled cucumbers;
- 6 boiled eggs;
- 5 boiled carrots;
- 1 can of peas.
- 200 g of mayonnaise;
- 100 g sour cream;
- salt to taste.
Cooking:
Chop all the ingredients, add mayonnaise and sour cream, salt. Let the salad brew for 2-3 hours.
You can bring the taste closer to the original salad of Lucien Olivier if you add capelin caviar to the salad; a handful of iceberg lettuce will not hurt to support the crispy “component”.
Many versions of the Russian Olivier exist, including recipes with smoked or meat, and optionally with smoked sausage (optionally with ham).
Ingredients:
- 100 g smoked sausage;
- 300 g boiled sausage;
- 2-3 pcs. boiled potatoes;
- 2-3 pcs. boiled carrots;
- 5 pieces. pickles;
- 1 can of peas;
- 1 small package of mayonnaise;
- salt.
Cooking:
Chop into cubes, season with salt and mayonnaise.
On the festive table, Olivier salad can be served in portions, laid in layers, the combination of different colors of products looks very elegant.
Initially, Olivier included different types of meat and offal, cherries, olives, gherkins, porcini mushrooms and pickled gooseberries, so the appearance modern recipe with sausage, mushrooms and chicken to be expected. This recipe is suitable for lovers of spicy and spicy.
Ingredients:
- 5 boiled eggs;
- 4-5 potatoes;
- 1 can of peas;
- 2-3 cloves of garlic;
- 2-3 pickled cucumbers;
- 300 g smoked sausage;
- 200 g mayonnaise.
Cooking:
Fry chopped mushrooms with garlic in vegetable oil, chop other ingredients and mix with mayonnaise.
Quite an interesting taste is obtained from Olivier with pickled champignons. It can be cooked both with fresh cucumbers and pickled ones.
You can enhance the taste of this type of Olivier by adding celery leaves, which was also in Lucien Olivier's original salad.
Ingredients:
- 5 boiled eggs;
- 4-5 potatoes;
- 2-3 boiled carrots;
- 1/2 can of peas;
- 300 g boiled sausage;
- ½ jar of champignons;
- 2-3 pickled cucumbers;
- 200 g mayonnaise.
Cooking:
Chop all ingredients and add mayonnaise.
Continuing the theme of pickled ingredients, we suggest taking note of the Olivier salad recipe with pickled onions. Some housewives add it raw to increase vitamin qualities, but in marinated it will obviously be more piquant.
Ingredients:
- 5 boiled eggs;
- 4-5 potatoes;
- 2-3 boiled carrots;
- 1/3 can of peas;
- 1 onion, pre-marinated in vinegar and water;
- 300 g boiled sausage;
- 2-3 pickled cucumbers;
- 200 g mayonnaise.
Cooking:
Chop all the ingredients and season with fat mayonnaise.
For a brighter combination of colors, you can use a red onion. When serving in portions, you can decorate the salad with slices of avocado.
The key to the success of this salad lies in the well-chosen proportions of the ingredients. The salad is very tasty.
Ingredients:
- 10 eggs;
- 1 carrot;
- 3 potatoes;
- 400 g smoked sausage;
- 1 can of peas;
- small pack of mayonnaise
Cooking:
Boil vegetables, cut into cubes and season with mayonnaise.
Serve this salad in tartlets or in a waffle cone with chips.
Olivier salad for a large family should be made in sufficient quantities, so chicken meat can also be added to the ingredients.
Ingredients:
- 1 jar of pickled cucumbers (sweet);
- 5-6 potatoes;
- 2-3 large carrots;
- 4 small Antonovka apples;
- 5 eggs;
- 700 g can of peas;
- 2 legs of boiled chicken;
- 300 g boiled sausage;
- 3 onions;
- a bunch of dill;
- 500 g mayonnaise.
Cooking:
Boil raw vegetables, cut all the ingredients into small cubes, season with mayonnaise.
This diet option salad that can be cooked in the summer. Mainly based on fresh vegetables.
It is better to replace Provencal mayonnaise with Salad or fat-free sour cream.
Ingredients:
- 2-3 boiled eggs;
- 200 g boiled sausage;
- 2 fresh cucumbers;
- 4 young boiled potatoes;
- 1 bunch of fresh onions;
- 200 g of mayonnaise;
- salt and pepper.
Cooking:
Blanch the peas well. Cut all the ingredients and season with mayonnaise. Let it brew.
We also give a recipe for the classic Olivier, which was made in the 80s. It was this recipe that was used in the famous film "Enjoy Your Bath". The recipe is for 10 servings.
Ingredients:
- 7 pcs. potatoes;
- 5 pieces. carrots;
- 6 pcs. pickled cucumbers;
- 6 pcs. eggs;
- 300 g doctor's sausage;
- 200 g of mayonnaise;
- 100 g sour cream;
- salt to taste.
Cooking:
Boil potatoes, eggs, carrots. Cut everything, mix and season with mayonnaise.
Olivier with sausage according to the classic recipe, but without carrots, is also very popular. It can be called children's, since it is children who do not like boiled carrots.
Ingredients:
- 600 g boiled sausage;
- 5-6 pickled cucumbers;
- 1 can of peas (750 g);
- 3 potatoes;
- 3 eggs;
- 2-3 tbsp spoons of mayonnaise;
- 100-200 g sour cream;
- black pepper and salt.
Cooking:
Boil vegetables and eggs, cut, season with sour cream and mayonnaise, adding pepper and salt to taste.
For baby salad, add another apple. It will be much tastier.
Try this winter salad with sausage and apples. It is characterized by a small amount of mayonnaise.
Ingredients:
- 400 g boiled sausage;
- 2 potatoes;
- 1 carrot;
- 1 apple;
- 3 eggs;
- 300 g pickled cucumbers;
- 1/2 onion;
- a bunch of dill;
- 150 g mayonnaise.
Cooking:
Boil vegetables, boil hard-boiled eggs, chop all the ingredients and mix, seasoning with mayonnaise. Add finely chopped dill.
The cooking recipe is the same, but how to cut vegetables correctly is described in detail in the New Year's video. The number of vegetables can be added by eye.
Ingredients:
- potato;
- carrot;
- eggs;
- cucumbers;
- 300 g boiled sausage;
- 3-4 large pickles;
- mayonnaise to taste.
Cooking:
Cut boiled vegetables into cubes so that their size is the thickness of the ring finger.
For the festive table, prepare salads in portions in glasses. The special features of the festive Olivier include non-standard products, such as shrimp or red caviar.
Ingredients:
- 3 pcs. potatoes;
- 3 pcs. cucumbers;
- 2 pcs. eggs;
- 100 g of peas;
- 100 g of ham sausage;
- 100 g shrimp;
- 3-4 large pickles;
- mayonnaise to taste.
Cooking:
Cut the cooked vegetables and eggs, lay out the layers of vegetables, sausage with shrimp, sprinkle with eggs on top and decorate with mayonnaise.
