Olivier is a salad known to many since Soviet times. However, his recipes have spread so much that some no longer remember the classic version. Let's remember how our grandmothers and great-grandmothers prepared it.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Many people associate Olivier mainly with the New Year holidays, because this salad has already become a brand of the New Year. Although some families cook it on ordinary weekdays. This is exactly what I propose to do today.
Let me remind you that the author of the immortal masterpiece is the chef Lucien Olivier, who runs the Hermitage restaurant in Moscow. He created a culinary creation in the second half of the 19th century. The true recipe of the famous salad is being debated sow the day, tk. to whom and how Lucien handed over the recipe is unknown. One of the versions is hazel grouse fillet, gherkins, boiled egg, boiled potatoes, mysterious soy-kabul, mayonnaise, lemon juice. After a while, in the USSR in the twentieth century, the salad was renamed and given the name "Capital". At the same time, the set of products was simplified: poultry meat was replaced with doctor's sausage, boiled carrots were added to boiled potatoes, pickles were used instead of gherkins, they began to use homemade mayonnaise and canned green peas became an obligatory ingredient. This is now the classic recipe for "Olivier" or "Stolichny" salad, which everyone likes.
For those who do not yet know or have not prepared a salad according to the original recipe, I suggest making it with me. And step-by-step photos and a detailed description of the food will help you. So, let's begin.
- Caloric content per 100 g - 198 kcal.
- Servings - 6
- Cooking time - 20 minutes - cutting food, 2 hours - cooking and cooling food
Ingredients:
- Potatoes - 2-3 pcs.
- Doctor's sausage - 300 g
- Eggs - 4 pcs.
- Canned pickles - 3 pcs.
- Canned green peas - 300 g
- Carrots - 2 pcs.
- Mayonnaise - 150 g
- Salt - 1 tsp or to taste
- Chives - bunch (optional)
Cooking classic salad "Olivier"
1. Boil potatoes and carrots in their uniforms in lightly salted water. Usually, their cooking time takes no more than 1 hour. Dip the eggs in cold water and boil them hard for 10 minutes. Cool vegetables and eggs well. To do this, put them in cold water, then clean them.
2. Next, when the vegetables and eggs have cooled, you can start cutting the food. This is done in one size, in cubes, with sides of 7-8 mm. To speed up my work, I recommend boiling the food in the evening, so that they cool overnight, and in the morning you can quickly prepare a salad. So, cut the potatoes.
3. Followed by carrots.
4. After the egg.
5. Put the pickles in a sieve and leave for 10 minutes to drain the brine they were in. Then chop and place in a bowl with all the ingredients.
6. Add the diced sausage to the food.
7. Add green peas. Put it in a sieve beforehand to remove the brine.
8. Add chopped green onions. It can be used both fresh and frozen for salad.
9. Season food with mayonnaise, season with salt and stir well. Be careful with salt, because the cucumbers are already salted, and you may need very little of it. Therefore, do not oversalt. Chill the finished salad in the refrigerator for half an hour and serve at a feast.
See also a video recipe on how to make a real Olivier Salad according to Lucien Olivier's recipe from chef Ilya Lazerson.
