Almost every Russian loves regular salad"Olivier", made from such inexpensive ingredients as green pea, doctor's sausage, boiled potatoes, carrots, chicken eggs and pickled cucumbers.

In fact, a century ago this dish was prepared differently, using more expensive ingredients. It was considered a real delicacy and was distinguished by its exquisite, excellent taste.

The history of the creation of the Olivier salad

The recipe for this delicious snack was invented in the second half of the 19th century by Lucien Olivier, a famous French chef. He settled in Moscow and in 1860 opened a first-class restaurant called the Hermitage. It is believed that it was Lucien who invented the magnificent snack, which became a real work of art.

Her taste was striking in its sophistication and harmony, and therefore appealed to all visitors to the Hermitage restaurant. Subsequently, many cooks tried to repeat the recipe old salad"Olivie". But they, not knowing all the secret ingredients, and most importantly, the method of preparing the incomparable white sauce with mustard, they were defeated. Taste wonderful salad"Olivier", a real French one, was only possible in the famous restaurant of Lucien.

How did Lucien Olivier himself prepare the salad?

The French chef jealously kept the recipe for his signature dish. Olivier originally presented it as follows. Boiled fillets of partridges and hazel grouse were placed in layers of jelly made from broth and placed in the center of the dish. Boiled crayfish necks and pieces of tongue were laid out around. All this “beauty” was topped with a spicy, slightly spicy sauce (homemade mayonnaise). The dish was decorated with a composition of boiled potatoes, quail eggs and gherkins.

One day, a chef noticed that restaurant visitors were mixing all the ingredients with a spoon, breaking the original “design,” and then eating the resulting mass with appetite. So the recipe for the old Olivier salad has been transformed. Lucien began to serve the dish, mixing all the ingredients in advance and generously seasoning them with Provençal sauce.

Recipe for the old Olivier salad: necessary ingredients

Exists great amount variations of this dish. Modern salad"Olivier" is also called "Russian". Modified to suit real Russian realities, the salad lost its sophistication and became a very common appetizer, the taste of which is familiar to everyone since childhood. Partridge and hazel grouse meat was replaced with inexpensive boiled sausage. Crayfish necks and veal caviar were completely excluded from the recipe. Instead they began to add boiled carrots and canned peas. Of course, the modern modification is tasty, but somewhat boring. Therefore, we will tell you how to do it great appetizer using the recipe for the old Olivier salad.

So, to prepare this delicious dish you will need the following ingredients:

veal tongue - 1 pc.;
three hazel grouse;
black pressed caviar - 80-100 g;
potatoes 4 pcs.;
lettuce leaves- 200 g;
boiled crayfish - 30 pcs.;
pickled cucumbers (gherkins) 180-200 g;
fresh cucumbers- 2 pcs.;
capers - 100 g;
quail eggs- 6 pcs.

The following components are required:

white wine vinegar - 1 tbsp. l.;
egg yolk - 2 pcs.;
olive oil - 6 tbsp. l.;
spicy mustard - 1 tsp;
a pinch of ground pepper;
salt;
garlic powder.

Salad "Olivier" (real recipe): preparation technology

Let's start with poultry and veal tongue. We will wash and, if necessary, gut the hazel grouse carcasses. By the way, if you do not have the opportunity to purchase this game, you can replace it with quail. After processing, the bird is placed in a pan of water and boiled for one and a half hours. Don't forget to add a head of onion and salt to taste to the broth.

While the hazel grouse are preparing, let's take care of the tongue. Wash it and boil for two hours, adding carrots, onions, salt and spices to the broth. After the allotted time, we will take the hazel grouse and veal tongue out of the water. Cool the meat and clean it. Remove the skin and bones from the bird, leaving only the fillet. Cut the tongue into small pieces. Now cook the crayfish until cooked, remove from the water, cool and clean. Next in line are potatoes and eggs. Boil them, cool and peel.

Cut all the ingredients and make the dressing

We will tell you further how to prepare a real Olivier salad. We select a deep bowl for the snack. Tear and place lettuce leaves in it. Peel fresh cucumbers and cut into cubes. Chop the pickled gherkins and capers. Place everything in a salad bowl. We also place the prepared veal tongue and hazel grouse meat cut into pieces. Chop the quail eggs into small pieces.

We leave our dish alone for now and make mayonnaise sauce. Raw yolks, mustard and salt, stir with a whisk. Pour olive oil into these ingredients in a thin stream, stirring the mixture thoroughly until it thickens. Add vinegar to the sauce ground pepper and garlic powder. That's it, the mayonnaise is ready.

Season our Olivier salad with sauce. This recipe involves decorating the dish with black pressed caviar and cancerous necks. That's all, delicious snack ready. Now you know how to prepare a real Olivier salad. As you can see, it’s not difficult, the main thing is to buy everything necessary ingredients and make homemade mayonnaise sauce. Bon appetit!

Another version of the Olivier salad for your holiday table

If you want to pamper your household with a delicious dish, prepare the Olivier salad. Real french recipe that's how it is. To create this culinary masterpiece you will need the following products:

quail eggs - 6 pcs.;
potatoes - 3-4 pcs.;
quails - 3 pcs.;
pickles - 2-3 pcs.;
fresh cucumbers - 2 pcs.;
veal tongue - 200 g;
carrots - 2 pcs.;
pickled capers - 100 g;
champignons - 100 g;
canned crayfish necks - 50 g;
- 30 g;
olives - 50 g;
chives 20 g.

The recipe for the ancient salad "Olivier" involves the use of a special one, for the preparation of which you will need olive oil - 100 ml, egg yolks- 3 pcs., wine vinegar - 2 tsp. You also need lemon juice - 2 tsp, Dijon mustard - 1 tsp, salt and pepper to taste.

The process of preparing an excellent snack

The old Olivier recipe is as follows: boil jacket potatoes and carrots, cool, peel and then cut the vegetables into cubes. Boil the eggs in boiling water for 5 minutes, cool and peel. Chop the yolks and whites of three eggs in large pieces, and the remaining whites - in half (they will be needed to decorate the salad). Wash the quail carcasses, wipe with a paper towel, coat vegetable oil, pepper and salt. Place the bird in the pan and fry it over high heat for 7 minutes until golden crust. Then place the quail for 15-20 minutes in an oven preheated to 180 °C. After baking, cool the bird, separate the meat from the skin and bones, and cut it into cubes.

Serve "Olivier" to the table

Wash the veal tongue and boil for 1.5-2 hours in salted water. Then cool it and cut it into small pieces. Chop pickled and fresh cucumbers (without skin), as well as olives. Cut the canned crayfish necks into large pieces, maybe into two parts. Lightly fry the capers in a dry frying pan. Place all ingredients in a deep container and mix gently.

That's it, our Olivier salad is almost ready. An old recipe involves preparing an original mayonnaise dressing. In a bowl, whisk the egg yolks, adding salt, mustard, and pepper. Pour in the olive oil while continuing to whisk. Add there lemon juice and wine vinegar. Pour the cured sauce over the salad. Serve the dish garnished with egg whites, caviar, chives, lightly fried champignons, and crayfish tails. Bon appetit!

Hello everyone, my dear friends and visitors to my blog! Today it is with great pleasure that I present to your attention a very tasty and very famous salad. You can prepare it for any holiday, or just family dinner. And on the New Year's table it is simply necessary. I think you have already guessed what recipe we will be talking about. Classic salad Olivie. It is prepared quickly, from products available to all of us, and is eaten even faster. Such simple recipes It’s always in every housewife’s cookbook.

Many guests gathered at the table begin to argue about the composition of this dish. Some say it should contain chicken breast, others veal. And someone cooks only with boiled sausage and for him it’s real recipe. We will look into what ingredients you will need and what you can replace them with in this article.

And today we will look at the most famous and delicious options simple Olivier. I hope my recommendations will be useful to you.

Dishes will always be much tastier if you choose the right products for them. They must be of good quality. Almost everything necessary products We always have houses in stock. You can And it will be even tastier with it. As a result, the salad turns out to be quite satisfying. Its calorie content is 198 kcal. per 100 grams. But even those who watch their figure can afford a small portion of this delicious dish.

Classic Olivier salad with sausage - a very tasty recipe

For such a treat, I usually take boiled Doctor's sausage. Although, no one is forbidden to choose their favorite variety. Only the smoked one is probably not worth taking. After all, it is somewhat dry for salads.

A few years ago, our grandmothers made it in a large salad bowl. This is the taste we will try to recreate. Step by step description You can see the preparations below. And the detailed composition of the ingredients is as follows:

Potatoes - 3-4 tubers
Chicken eggs - 3-4 pcs.
Onion - 1 head
Carrots - 1 pc. large
A can of green peas - 250-300 grams.
Boiled sausage (doctor's) - 200 grams.
Pickled cucumbers - 3 pcs.
Mayonnaise - to taste
Green onions, parsley - to taste

1. First you need raw foods boil. Take a small bowl, put the eggs and fill it with water, add a little salt and put it on the fire.

Boil hard-boiled eggs for 5-7 minutes after boiling.

3. Wash the potatoes and carrots and place them in a pan with salted water. Cook for about 30-40 minutes. But I still advise you to check with the tip of a knife, sometimes the potatoes boil so quickly. And this is of no use to us. Cool, peel and chop into cubes.

4. Place the chopped ingredients in a deep bowl. Thinly chopped onions are also poured in there.

5. Boiled sausage cut into circles 1 cm thick. Then stack on top of each other and cut into strips. We will chop them into cubes the same size as the vegetables.

It is advisable to cut the ingredients into equal pieces for aesthetically pleasing ready dish.

Do the same with pickled cucumbers. Open the canned peas, drain the water and place in a bowl. Look how in this photo all the products are beautifully cut.

6. All this stuff is mixed and seasoned with mayonnaise. Place in the refrigerator for a couple of hours. There it will brew well and taste even better. If you don’t have time to soak the salad, you can serve it immediately. Decorate the dish with sprigs of herbs, olives or egg flowers.

Winter salad Olivier with meat and pickles

As already mentioned in the article, there are countless recipes for the dish. Each housewife has her own. That's why I prepared another one for you good recipe with beef and pickles.

Pickling cucumbers for this recipe should be without vinegar. That is, not pickled, namely pickles we need. Their sour taste goes well with beef or veal. So, what will we take for this dish:

Boiled beef fillet - 300 gr.
Eggs - 3-4 pieces
Potatoes - 3 pieces
Carrots - 2 medium
Onion - 1 piece
Salty barrel cucumbers- 3 pieces
Canned peas - 1 can
Mayonnaise - to taste

Cooking steps:

1. First of all, let's cook the meat. It must be washed, filled with water and cooked until tender. Cool and cut into small cubes.

2. Boil the potatoes along with carrots, peel and chop into suitable cubes.

3. Hard boil the eggs. Remove the shells and chop them. If you have an egg slicer at home, you can use it. If not, cut with a knife.

4. Cut the pickled cucumbers into arbitrary pieces. The onion can be chopped into squares or thin half rings.

5. Combine all prepared ingredients in a bowl, add green peas, after draining the water. Now lightly salt and pepper everything.

Don't forget that cucumbers and mayonnaise are quite salty.

Season with mayonnaise and mix well again. If you have time, let the dish sit in the refrigerator for a while. If not, bring it to the table immediately. You can decorate with parsley or other herbs.

Classic Olivier salad with chicken - a simple recipe

A lighter version of this dish can be prepared for dinner for your family. It is, of course, suitable for any holiday. It will never get boring and will complement any other dish.

A 100-gram serving contains 95 kilocalories. This is such a light salad with chicken breast. It has a lot of cucumbers and little mayonnaise.

Ingredients:

Chicken breast - 250 grams
Chicken eggs - 2 pieces
Medium potatoes - 2 pieces
Pickled cucumbers - 2 pieces
Fresh cucumbers - 2 pieces
Medium carrots - 1 piece
Medium onion - 1 piece
Green peas - 100 grams
Mayonnaise - 50 grams

Preparation:

1. Boil the eggs in salted water until cooked. This will take about 5 minutes. Next, cool and cut into small cubes.

2. Boil the chicken fillet in salted water until cooked. When it cools, cut into cubes.

3. Salted and fresh cucumbers also need to be chopped. It is desirable that the pieces are the same size, as in the photo below. First we cut along, and then chop across.

4. Wash carrots and potatoes first. Fill a saucepan with water and lightly salt. Boil until done, check with a wooden skewer. If the skewer goes in easily, the food is already cooked. Cool, clean everything and chop.

5. Pour all the chopped ingredients into a bowl. We also add canned peas, onions and herbs here. Salt and pepper to taste and season with mayonnaise. Mix everything well and the dish is ready. You can beautifully arrange them in plates and serve them on the table.

Video on how to prepare a delicious Olivier salad

If you want to do gourmet treat on the festive table, then pay attention to this recipe. Fish lovers will definitely like it. You can see in detail how to make Olivier salad with red fish on Svetlana Chernova’s channel.

Before serving, the salad must be allowed to soak. The bowl needs to be wrapped cling film. Still, the fish has a strong smell. And we don’t want it to pick up extraneous aromas. After 20 minutes, the salad can already be brought to the table.

This appetizer can also be served in pita bread. This will make it look even more attractive on your table. To do this, lay out the pita bread, place it on it a small amount of filling and wrap it in a roll, put it in the refrigerator. After 15 minutes, cut into pieces.

Classic Olivier salad with fresh cucumber

Over time, all your favorite salads get boring and you want something new. Therefore, I present to your attention classic Olivier, but with the addition of fresh cucumbers. They will give it a spring note.

It won’t take much time to prepare, but as a result you will get a hearty and tasty dish. Try to take only natural products, then this food will be beneficial for the body.

Let's see what ingredients we need:

Potatoes - 3 pcs.
Carrots - 3-4 pcs.
Boiled sausage - 300 gr.
Fresh cucumbers - 3 pcs.
Mayonnaise, sour cream - for dressing
Dill and parsley - for decoration

So, we will prepare a delicious and easy-to-prepare salad of all times.

1. Wash the potatoes and carrots. Place them in a saucepan or cauldron. Pour cold water, add salt and cook until tender.

2. At this time, send the eggs to boil in another vessel. In about 7 minutes they will be hard-boiled. Then place them in cold water and let them cool.

3. Pour over cooked vegetables cold water For better cleaning. Then carefully remove the skin and chop.

4. Also chop the sausage into appropriate pieces.

5. Take fresh cucumbers and wash them thoroughly. Blot away excess moisture with a paper towel. Chop into small cubes.

6. Remove the shell from hard-boiled and cooled eggs. We cut them into the same size as the rest of the components.

7. Take a large bowl in which we combine all the products. Add canned green peas. All that remains is to season and mix.

For this dish, I make the dressing from sour cream and half mayonnaise. This makes the salad tastier and more tender.

Salt and pepper to your taste, mix everything thoroughly. There you go gorgeous dish. When serving, garnish with a sprig of parsley.

Step-by-step recipe for real Olivier salad with chicken

Still, with meat, Olivier becomes richer and more satisfying. But this recipe with fresh herbs will definitely please your family and guests.

Winter salad with chicken breast, fresh cucumber and herbs can be a complete dinner. It is both filling and low in calories. I'll make it for the whole family. And for those who find this too much, reduce the amount of ingredients by half.

So, what do we need:

Chicken breast - 450g.
Potatoes - 3 medium
Carrots - 2 medium
Eggs - 6 pieces
Fresh cucumbers - 3 pcs.
Green onions - 100 gr.
Dill - 1 bunch
Sour cream - to taste
Salt, pepper - to taste

1. Let's start preparing our delicious salad. Place carrots and potatoes in a saucepan and cook until tender.

2. Take another small saucepan; eggs will be boiled in it.

3. Cool the cooked products. All ingredients must be cut and poured into a deep bowl.

We do not add peas to this salad.

4. Wash the greens and cucumbers, let the water drain and chop them randomly. Add to the rest of the ingredients.

5. Season our salad with sour cream. With sour cream in this salad real taste childhood. All is ready. Invite your family to the table.

Video recipe for making Olivier at home

I’ve been watching recipes on Olga Matvey’s video channel for a long time. The girl cooks amazingly. Here's a video of her preparing Olivier.

After looking at it, I immediately wanted to eat. Then it's time to start preparing your favorite salad. This salad will always be appropriate for any occasion, especially on winter period. After all, it is also called Winter Salad.

I hope these options are enough for you to choose the right one. Thank you very much to everyone who cooked with me. I will continue to delight you with new and delicious recipes. See you!

Publications in the Traditions section

Cultural code: the legendary Olivier

The building of the Hermitage restaurant. 1900s. Photo: wikimedia.org

Chef of the Hermitage restaurant Lucien Olivier. Photo: persons-info.com

Interior of the Hermitage restaurant. 1900s. Photo: oldmos.ru

The Frenchman Lucien Olivier, the chef of the Hermitage restaurant on Trubnaya Square, hardly planned to end up in the history of Russian gastronomy. But I got it. The snack, which he invented in the 60s of the 19th century for the satiated guests of an expensive restaurant, quickly fell to the taste of the Moscow public. Then Russian National cuisine- nourishing, plentiful, but quite simple - gradually changed under the pressure of the persistent fashion for everything French.

Olivier got it right: his signature snack under special sauce Provençal, the grandfather of modern mayonnaise, almost immediately became signature dish"Hermitage". In the book “Moscow and Muscovites” the writer Gilyarovsky said: “It was considered special chic when dinners were prepared by the Frenchman Olivier, who was even then famous for the Olivier salad he invented, without which dinner would not be lunch and the secret of which he did not reveal. No matter how hard the gourmets tried, it didn’t work out: this or that.”.

Culinary historians usually agree that it was the sauce: the chef Lucien, himself originally from Provence, was well versed in the local oil and used only a certain type of it. However, this secret was quickly revealed, and within several years the salad entered the menu of all somewhat reputable establishments. Catering.

“We started at first with the herring. Then we had Achuevskaya caviar, then grainy caviar with a tiny burbot liver pie, first a glass of cold white Smirnova with ice, and then we drank English with brains and bison with Olivier salad.”
Vladimir Gilyarovsky. "Moscow and Muscovites"

Over the next decade, the salad became so popular that recipes began to be posted in cookbooks for a wealthy audience. These are not books for young inept housewives and not “the secret secrets of a cheap lunch.” Olivier requires skillful hands - and money.

Culinary Manual, 1897
Salad "Olivier"
Necessary products and their proportion for 5 persons.
Grouse - 3 pcs., potatoes - 5 pcs., cucumbers - 5 pcs., salad - 2 cobs, Provencal - ½ bottle. oils, cancer necks- 15 pcs., lanspicou - 1 glass, olives, gherkins - only ¼ pound, truffles - 3 pcs. Cooking instructions: Sear, gut, season and fry natural banquet shot hazel grouse, cool and remove all the flesh from the bones. Cut the fillets into blankets, and chop the rest of the pulp a little. Boil game bones good broth, from which to prepare lanspik later. Boil the potatoes in their skins, then peel them and remove them into a hole the size of a three-kopeck coin, and chop the scraps. Peel fresh cucumbers and cut into thin slices. Cut the truffles into circles. Boil the crayfish and take their necks. Prepare thick sauce Provencal, add Kabul Son to it for spiciness, and for better taste and the color of a little heavy cream. Peel large olives using a screw. When everything is prepared, take a glass vase or deep salad bowl and start laying everything in rows. First, put the trimmings of game and potatoes on the bottom, lightly seasoning them with Provençal, then put a row of game on top, then some potatoes, cucumbers, some truffles, olives and crayfish necks, pour all this with some of the sauce so that it is juicy, put a row of game on top again and etc. Leave some of the crayfish necks and truffles for decoration on top. When all the products are placed in a vase in the form of a slide, then cover the top with Provençal so that the products are not visible. Place some salad in the middle of the vase as a bouquet, and arrange crayfish necks, claws from boiled crayfish and truffles around it more beautifully. Chop the frozen lanspik, put it in a cornet, make a thin elegant mesh on top and cool everything thoroughly.
Note: In exactly the same way, you can prepare a salad from the remaining roast: beef, veal, grouse, chicken, etc., as well as from any non-bony fish. Sometimes, if desired, you can add to these salads fresh tomatoes, cut into circles. But real snack Olivier is always prepared from hazel grouse.
Note: Lanspic is a thickened, sticky, clear broth having the density of jelly. To get a bottle of ready-made lanspeak, you need to take a bottle ready broth and 12 sheets of gelatin, or a veal's head, or two ox's legs, or 5-6 veal's legs.

In other books of this period you can find recipes without olives, but, for example, with pressed caviar or lobster. There are many options, but one thing in common: in the 19th century Olivier - puff salad for the upper classes. But having stepped from restaurants to home tables, Olivier is gradually losing its culinary snobbery and becoming more democratic.

Cookbook, 1912
Olivier salad. Proportion: chickens - 1 pc., boiled potatoes - 5 pcs., fresh cucumbers - 5 pcs., truffle - 1 pc., Provencal sauce - 4 table. spoons.
Preparation: boil the chicken in broth and, after removing, cool, remove all the flesh, both fillet and legs, cut diagonally, thinly, into planks. Take large potatoes, round them into columns and cut them into kopecks. Peel fresh cucumbers and chop finely. Place all this in a saucepan, add a little salt, add Provencal sauce and stir, and then put it in a salad bowl, level it with a mound, top it with shredded truffles, and the salad is ready, served especially as an appetizer.
Note: Salad de boeuf (appetizer). The same as Olivier, but the difference is that you need to take boiled meat instead of chicken. Cut the meat into thin leaves, combine with cucumbers, potatoes and Provencal sauce. Garnish with truffles.

In 5 years, Tsarist Russia will end along with truffles. Mayakovsky’s propaganda declared hazel grouse to be bourgeois food, and those who survived the revolution, and then the Civil War, had no time for culinary delights. In the hungry year of 1921, the writer Arkady Averchenko recalled past feasts in his work “Fragments of the Broken to Pieces”: “A glass of lemon vodka cost fifty kopecks, but for the same fifty kopecks the friendly barmen literally forced an appetizer on you: fresh caviar, jellied duck, Cumberland sauce, Olivier salad, game cheese.”. However, the national cuisine at that time was in obvious decline: rusty rationed herring, saccharin, combined fat. All that remains is to remember Olivier.

In the relatively well-fed thirties, the history of salad - along with the history of the country - took a new turn. The chef of the Moscow restaurant, Ivan Ivanov, who, according to legend, once worked in the wings of Lucien Olivier himself, invents his own remake of an already well-known theme - the Stolichny salad. For the first time, canned food is added to the already known recipe: green peas and crab meat. But for the role Soviet salad number one “Stolychny” is not yet up to the task. The NEP rehabilitates hazel grouse, sturgeon and crayfish: in the collections of recipes of that time there was an abundance of subtly similar snacks under playful names like “Silva” or “Parisien”. In such a variety, Olivier is not exactly losing ground, but it no longer claims to be the main holiday dish.

Cooking, a guide for catering establishments. 1945
Vegetable salad with game (Olivier)
Boiled or fried cold game fillet, boiled potatoes, gherkins or pickled cucumbers are cut into thin slices, green lettuce leaves, soy-kabul [sauce], mayonnaise, and salt are added to them. All this is carefully mixed, placed in a heap in a salad bowl, decorated with circles or slices hard-boiled egg, lettuce, olives, slices of game and green cucumber slices. You can put 2-3 crayfish tails or pieces of canned crab on the salad.

It is easy to see that by this time there was little left of the French appetizer. Stalin's Olivier is a fantasy thing. In 1948, the Soviet culinary bible, “The Book of Tasty and Healthy Food,” recommended adding green salad, lemon juice, apples and even powdered sugar. In 1952, in a book that called for abundance and showcased the best examples of Soviet food photography, ingredients were used for the first time. boiled carrots and, unexpectedly, cauliflower. They decorate the dish - when there is no fish - not with crayfish, but boiled egg, then the decoration gradually slides inside the salad bowl and becomes mandatory ingredient. Olivier is still considered a game salad, but around it on the pages of the “Book of Tasty and Healthy Food” there are more and more variations that are very similar in composition, including “Sausage Salad” (+ potatoes, celery, lettuce, gherkins, apple) and “ Salad with meat” (+ potatoes and cucumbers).

By the eighties, we have several remakes on the Olivier theme enshrined in mandatory collections of recipes: “Capital Salad” (chicken, potatoes, cucumbers, lettuce, eggs, crabs), meat (all the same, only beef or tongue), “Seafood Salad” (fish, shrimp, potatoes, carrots, green peas) and the venerable “Game Salad,” now served with hazel grouse, tomatoes, beans and cauliflower. All this is generously seasoned with mayonnaise, and each recipe is accompanied by important notes: if such and such an ingredient is missing, you can replace it with another or completely leave the dish without it. It’s not surprising that in the end Brezhnev’s Olivier turned into a salad designer: what he got, he chopped up. But it is simple and inexpensive to prepare, ideal for cold weather and strong drinks, and recipe options are passed from housewife to housewife and fixed family tradition. Olivier successfully survives changes in ruling policies and financial crises, once again becoming the dish without which lunch would not be lunch.

Cooking in Russian, America, 2003
Russian salad (Olivje salad), a must-have at all Russian parties.
2 chicken breasts boneless and skinless, 1 medium onion, peeled, 6 large potatoes, 6 eggs, 8 medium pickled cucumbers, a cup of green peas, green onions and dill for serving.
Dressing: 1 tbsp. l olive oil, 1 cup mayonnaise, 1 cup sour cream, 1/4 tsp. salt, the same amount of ground pepper.
1. Wash the chicken in cold water. Cut the onion in half. Cook the chicken until it is evenly white.
2. Remove the onion.
3. While the chicken is cooking, wash the potatoes well, place them in a large saucepan and cover with water. Bring to a boil at high temperature. Cook until potatoes peel easily. Drain the water.
4. While the chicken and potatoes are cooking, place the eggs in a large saucepan. Fill with water and bring to a boil at high temperature. Reduce heat, cover and leave for 20-25 minutes. Rinse the boiled eggs with cold water until they cool.
5. Cool all ingredients until room temperature before cooking. Cut the chicken into small pieces. Peel the potatoes and eggs. Cut potatoes, eggs and cucumbers into cubes. Place in a large salad bowl.
6. Prepare the dressing in a small salad bowl. Mix everything, add dressing and sweet peas to the salad bowl.
In some areas, Russians put carrots or grated apple in olivje. And keep in mind that for a real traditional taste you can’t use low-fat mayonnaise and sour cream!

– this is the salad of generations, our grandparents. It's simple, tasty and festive. New Year Without Olivier salad, it’s not quite a festive table. It’s as if something is missing – this aroma of green peas, this freshness.

Real New Year's salad

Well, okay, let’s not make any digressions like “the history of salad” - let’s take a simple one classic recipe“Olivier” and prepare the salad to the delight of ourselves and our guests.

Classic Olivier recipe with sausage - the simplest step-by-step with photo

He's Soviet! Adults remember the Soviet era, and for all of them this recipe with sausage was a classic salad. And young housewives are already improvising and changing the classic recipe, creating their own culinary masterpieces.

Salad ingredients:

Canned green peas – 1 can
Eggs – 5-6 pieces
Boiled sausage – 400 grams
Pickled cucumbers – 2-3 pieces
Carrots – 2 medium pieces
Potatoes – 2-3 pieces
Mayonnaise – 150 grams
Onions – 2 onions (you can have a bunch of green ones)
Greens for decoration: dill, parsley, celery
Spices and salt to taste

How to prepare Olivier salad according to the classic recipe?

All the cooking time is spent cooking the food. The rest is banal and simple, but it’s so delicious, you’ll just lick your fingers.

We cook all the vegetables in their jackets. Hard boiled eggs. Then cool and clean.
Cut carrots, potatoes, onions, cucumbers, and sausage into cubes. Finely chop the eggs.
Drain the liquid from the jar canned peas and add peas to the salad.
Salt and pepper to taste. Season with mayonnaise and mix thoroughly.
We put it in the refrigerator. To soak and cool.
All. Our "Olivier" recipe classic ready. Serve, garnish with a sprig of dill or parsley. Bon appetit!

It has been experimentally proven and tested how to cook perfect recipe"Olivie":

Cook vegetables only with their skins on, this way the taste and vitamins are preserved;
Take potatoes at the rate of 1 piece per 1 person;
Be sure to cool the vegetables. Cut the potatoes with a knife moistened with cold water or vegetable oil;
The sausage should be without fat - “Doctor’s” is just that.
The most delicious pickled or marinated cucumbers are slightly larger than a gherkin and not very sour;
Don’t skimp on eggs; they give the salad lightness and tenderness. Ideally, 1 egg per guest;
To prevent the onion from becoming bitter, pour boiling water over it. Better yet, use green onions instead. The Olivier salad will look more elegant and festive;
Not just any pea will do either. Look at glass jars– it’s immediately noticeable in what quality. Do not take with cloudy white sediment and dark peas. For the classic Olivier, you need to choose soft peas of the “brain variety” (these are wrinkled fruits, similar to the brain - they have the best taste qualities and least of all starch);
First mix all the ingredients, and then just add mayonnaise and salt;
After refrigeration, before decorating, arrange the salad into dishes using a “serving ring” or a cut-off 1.5 liter plastic bottle;
Boiled sausage can be replaced with smoked sausage, ham or meat;
To betray fresh aroma For our dish, instead of pickled cucumbers, you can cut a fresh cucumber.

Since Soviet times, this salad has been prepared for the New Year along with and. And now it still appears on the New Year's table.

And now for improvisation. Let's move away from the classics and prepare Olivier with other products.

Classic Olivier salad recipe with fresh cucumber

Well, let's try the recipe with fresh cucumber!

What do we need? The same as in the classic “Olivier”, the only difference is that instead of pickled (salted) cucumbers in general composition we will add fresh cucumber. Or rather, to those ingredients listed above - 3 medium fresh cucumbers.

In reality, the aroma flows throughout the entire apartment - freshness, cheerfulness and memories " summer days" We advise you to prepare Olivier with fresh cucumber - you won’t regret it.

"Olivier" classic recipe with chicken

For lovers white meat We suggest taking chicken fillet and adding it instead of sausage. This time you can take smaller potatoes. And leave the rest of the products unchanged. That is, we repeat:

Composition of the Olivier salad

Green peas of brain varieties - 1 jar
Chicken fillet – 400 grams
Potatoes – 5 pieces
Pickled cucumbers – 3 pieces
Eggs – 5 pieces
Carrots – 2 small pieces
Green onions – 1 bunch
Mayonnaise – 200 grams
Salt and spices to taste

Cooking method

Cook vegetables, chicken, eggs. Cool and clean.
Cut into small cubes. About the size of the same peas that are in the jar.
Knife-deep cucumbers. Drain the brine from the canned food and mix all the resulting products.
Season with mayonnaise and add salt and pepper to taste.
To soak, place in the refrigerator for 2 hours.
Serve in portions. Bon appetit.

Try instead of chicken if desired. boiled beef or turkey. And it’s not bad to add grated apple for juiciness and a pleasant sweet taste. Not only the apple, but also lemon juice and olives will add piquancy to Olivier.

With the appearance of new products on Russian tables, housewives began to add Olivier to the classic recipe. canned corn instead of peas, crab sticks, shrimp, cheese, exotic fruits.

Olivier salad with salmon, fresh cucumber and caviar

Who calls this delicious dish - Tsarskaya or Royal fur coat, Olivier salad in a new way. But I know one thing for sure, what it is holiday treat will drive each of the guests crazy and they will sweep it off the table first.

This recipe was born in unusual conditions, at least that's how it was with me. At one of the celebrations, red caviar accidentally ended up on Olivier’s plate. Having tasted it, I was surprised unusual taste- I liked it very much.

And I decided to come up with something so that the classic Olivier would be updated and become attractive. And see for yourself what came of it:

So unusual, truly royal new salad Olivier with salmon, fresh cucumber and caviar will outshine any New Year's table. The guests will be delighted and will not stop until they eat it up to a crumb.

It is prepared, as can be seen from the video, quite simply and easily. Combination of seafood and fresh vegetables will transform the classics, traditional recipe will take on a new name.

I advise you to try it at least once and understand that there is still a place in cooking for masterpieces!

An old classic recipe, from chef Olivier himself

For a long time, Mr. Olivier did not divulge the secret of his salad - he kept it secret. And not everyone was given the opportunity to taste it - expensive products used by the cook. Only after death, in 1904, the world saw the main composition.

Caviar as a decoration will add sophistication and piquancy

Ingredients of the old Olivier salad recipe

Hazel grouse meat
Veal tongue
Black caviar
Fresh salad
Crayfish (more precisely, crayfish tails) or lobsters, or shrimp (as I did)
Very small pickles
Soy sauce "Kabul"
Fresh cucumbers
Pickled “Capers” (these are flower buds of the caper plant)
French provencal sauce
Boiled eggs (Olivier himself used them as a decoration)

This is such a rich and not cheap composition.