We all love the New Year: fragrant spruce, tangerines, champagne. And of course, how can you get by on the holiday table without Olivier or Winter salad? The Stolichny salad is a kind of descendant of the Olivier salad. Its difference is in the main ingredient - chicken fillet. This dish can be suitable both for a holiday table and for everyday meals.

Classic recipe

“Stolichny” salad with chicken and pickles is considered a classic. It is prepared in every home. The classic Stolichny salad with beef is also known, the recipe of which is very similar to the recipe with chicken.

This recipe is the “progenitor” of all other salad variations; all other experiments are based on it. To prepare a quality product, technology must be followed.

Cooking method:

1. Wash and peel the carrots and potatoes.
2. Let the vegetables cook.
3. Once ready, drain the water and let the vegetables cool slightly.
4. Cut all cooked vegetables, as well as pickled cucumbers, into cubes.
5. Boil the eggs.
6. After boiling the eggs, cool them with cool tap water.
7. Peel the eggs and cut them in the same way as vegetables.
8. Also rinse the fillet with water and cook for about twenty-five minutes, adding a bay leaf.
9. After cooking, cool and cut into cubes.
10. The brine from the jar of green peas must be drained.
11. Mix all ingredients and season with mayonnaise.
12. If desired, you can chop the greens into the salad and add your favorite spices.

Advice. Pickles can be replaced with fresh ones or both types can be used. But before that, you definitely need to try a fresh cucumber. If it is bitter, you should remove the skin and cut off the ends. This will help rid the product of bitterness.

With chicken and fresh cucumber

This recipe for the capital's salad is not too different from the first, but you will notice the difference in taste for the better. The composition is more like a meat salad. It is prepared according to the usual scheme.

Cooking method:

1. Wash the vegetables and set them to boil; after cooking, peel and cut into cubes.
2. Also cook the fillet. It should be cooked for twenty to twenty-five minutes, with the addition of salt.
3. After cooking, cool the chicken.
4. Cut the cucumber into cubes. Peel it if necessary.
5. Boil the eggs and cut into cubes.
6. Peel the onion and finely chop it.
7. Drain the brine from the jar of peas.
8. Chop the greens.
9. Mix all ingredients with mayonnaise and spices.
10. Leave the salad to steep in a cool place for one to two hours.

Advice. If you do not want to prepare this salad because of the calorie content, then it can be significantly reduced. Just add lightly salted sour cream instead of mayonnaise. This will not affect the taste too much, but it will be much healthier and less caloric.

With smoked breast

This recipe will be useful for those who don’t want to spend a long time with boiled chicken. You can replace the smoked product with other meat or even sausage.

Cooking method:

1. Vegetables should be washed and cooked.
2. Peel and cut the finished vegetables.
3. Boil the eggs and also cut into cubes.
4. There is no need to cook the chicken fillet - just cut it like the other ingredients.
5. Add chopped pickled and fresh cucumbers.
6. Open the green peas and drain the brine.
7. Mix everything with the addition of mayonnaise.
8. Chop the herbs to taste and mix them with spices. Add to other ingredients.
9. Let the salad sit for at least two hours in a cool place.

Advice. If you want to make the salad more tasty, add twice as many pickles as fresh ones. But in this case, be careful with spices.

There is another variety of this salad. It uses the same ingredients as the third recipe, except for the smoked chicken. It is replaced by pork. When cooking, you should clean a piece of pork from fat and films and cook it. After cooking, cut it into cubes. This turns out to be an easy-to-prepare recipe for the Stolichny salad; the technological map will help you prepare it the way they do it in the best catering establishments.

Capital salad is a dish beloved by everyone since childhood, decorating the New Year's table. It is quite high in calories, but extremely tasty. It is very simple to prepare, but very tasty. Thanks to the variety of recipes, you can cook it every day. The requirements for the quality of the salad are small, but it is important to remember that you should not get carried away with it because of the calorie content of the ingredients. Live with style!

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Like its closest relative, Olivier salad, Stolichny is prepared with a different composition and set of products. That is, it is quite possible to find recipes for Stolichny salad with chicken or pork, beef or sausage, even with fish and other seafood. However, the most classic version began with a single version - with chicken.

The five most commonly used ingredients in Stolichny salad recipes:

In the canteens of the middle of the last century they called it “Soviet Olivier”. Its creator was a certain Ivan Ivanov, the chef of the Moscow restaurant in the capital. After the appearance of canned green peas in the country (which, among many other food industry products, was produced using American technologies on their own equipment), Ivanov compiled a recipe for Stolichny in 1930.

It included boiled chicken, green peas, crab meat, and mayonnaise. There were no onions or carrots. Later, when the food situation in the country changed for the worse, some things were added to the salad recipe, others were replaced or removed altogether. As a result, only one mayonnaise remained in the salad from the Ivanovo classic. Instead of chicken, they began to put boiled sausage, eliminated crabs, and added the common onions and carrots, pickled or pickled cucumbers.

Five of the lowest calorie Stolichny salad recipes:

Nowadays, as mentioned above, you can find a variety of types of Stolichny salad. Some are so different that they are difficult to categorize. Nevertheless, the salad is very popular both in our country and abroad. It is simple, tasty, quick to prepare, and decorates any table. And, by the way, it is one of the first to be eaten. Many Russian manufacturers produce it ready-made in plastic packaging. Some cook according to their own recipes. The same composition in them can be reproduced in different proportions, which gives the dish a new taste.

If you ask your friends to list traditional New Year’s dishes, you will most likely hear “Stolichny” salad among the names. The appetizing dish has firmly established itself in the winter menu of many lovers of affordable, but tasty and satisfying food. Despite the simple ingredients, the taste of the salad has won a huge number of fans and has not stopped doing so for decades.

Step-by-step recipe for Stolichny salad

I have already said that I have loved the Olivier salad since childhood. But over time, I almost stopped cooking it. Many modern manufacturers do not care about the quality of their products, so it is almost impossible to eat sausages that are more or less affordable. I didn’t want to give up my favorite dish, and in order to please myself and my loved ones, on the next holiday, I decided to replace the sausage with boiled chicken. The dish turned out to be no less tasty, and since then, in most cases, I prepare salads with meat. And only a couple of years ago I learned that the idea of ​​this dish is not new, and its name is Stolichny salad.

Ingredients:

• 250 g potatoes;
• 200 g carrots;
• 250 g chicken fillet;
• 3 eggs;
• 200 g fresh cucumbers;
• 200–250 g pickled cucumbers;
• 200 g canned green peas;
• 150 g mayonnaise;
• 150 g sour cream;
• 3–5 sprigs of fresh dill;
• ground black pepper and salt - to taste.

Preparation:

1. Boil potatoes, carrots, chicken fillet and eggs and cool. The ingredients list for this recipe shows the quantities already prepared.
   

   To make a salad quickly, prepare all the ingredients in advance.

2. Peel vegetables, remove shells from eggs.
3. Place the canned peas in a sieve to drain the liquid.
4. Finely chop the dill with a knife.
5. Cut vegetables, eggs and meat into small cubes.
   

   All salad ingredients are cut into small cubes of approximately the same size.

6. Transfer the ingredients to a large container and add the peas.
7. Salt and pepper the salad to taste.
   

   The amount of salt and pepper in the salad depends on your taste preferences

8. Place sour cream and mayonnaise in the same container. If desired, you can use only mayonnaise or only sour cream. If the salad turns out to be a bit dry, the amount of dressing should be increased.
   

   The amount and composition of salad dressing can be adjusted to taste

9. Mix the salad thoroughly. Do this carefully so as not to turn the ingredients into mush.
   

   After mixing, the product cubes should remain intact and neat.

10. Add greens to the dish and stir again. Dill can be replaced with parsley or green onions.
    

    The food is served on the table in a common salad bowl or in portions

Video: preparing the classic Stolichny salad

The recipe for Stolichny salad is very simple. But I am sure that every housewife has her own secrets for preparing this wonderful dish. If you want to supplement the article with interesting nuances on the topic, be sure to leave your comments below. Bon appetit to you and your loved ones!

But maybe it’s even better because it contains natural chicken meat, and not store-bought sausage, which may contain unknown ingredients. Russian cuisine boasts many delicious dishes and this recipe is one of the representatives of this wide segment of world cuisines.

This recipe is good because the Stolichny salad is prepared very quickly. There is no need to waste time cooking potatoes and carrots in advance and waiting for them to cool. We'll do something more cunning: first we'll cut it and then cook it, it's much more convenient! If you optimally distribute the sequence of processes when preparing the salad, which was done in this recipe, then it can be done in 45 minutes. To quickly prepare the capital's salad, we need 2 pans: we need to boil chicken fillet, eggs, potatoes and carrots. With just one pan, the cooking time will increase by about 20 minutes.

Ingredients

• chicken fillet 450 g
• potato 300 g
• carrot 150 g
• eggs 3 pcs.
• pickles 150 g
• green pea 150 g
• mayonnaise 100-120 g

The weight of the chicken fillet is calculated based on the fact that when cooked, the meat will lose a lot of weight and out of 450 g, about 300 g of pure meat will remain, just as much as we need. By the way, chicken meat can be replaced with turkey or duck.

Weights for potatoes and carrots are in peeled states. You don’t have to add carrots at all, they don’t give much flavor, they’re only needed for mass and beauty.

As a dressing, you can use sour cream, natural yogurt or a sauce based on mayonnaise and sour cream (50% mayonnaise and 50% sour cream, or another proportion).

The only additional ingredients I can think of for the capital’s salad are onions, but that’s not for everybody.

From the specified amount of ingredients, 1.3 kg of salad is obtained, which is quite enough for a festive table for 6-7 people.

Preparation

We prepare all the necessary ingredients. Wash the chicken fillet under cold water. Place the water for the chicken in a pan, wait for it to boil, place the fillet in the pan and cook for 15 minutes.

We also set the eggs to boil. Let them cook for about 15 minutes, it is important that the middle of the yolk is well cooked. After the eggs are cooked, pour cold water over them and leave to cool.

While the pots are busy, let's get to the other ingredients. Peel the potatoes and carrots, cut them into equal cubes, rinse them in cold water and place them in separate temporary plates. It is important that all the ingredients in the salad are approximately the same size, so choose the size of the cubes equal to the size of peas. We rinse in order to wash away the starch from the potatoes and when cooking the cubes will not stick together. And carrots will not form orange foam, which always needs to be removed somewhere.

So, the chicken fillet is cooked. Pour the resulting chicken broth into a separate container and leave the fillet to cool. Chicken broth can then be used in cooking or.

Let's cook the carrots.

During this time, we deftly cut the chicken fillet into cubes the same size as potatoes and carrots. Well, you could use a slightly larger size, but meat is not as easy to cut as raw potatoes. Place the chicken in a large, spacious bowl in which we will collect the salad.

5 minutes after the carrots start cooking, add potatoes to them, add salt and cook for another 5 minutes. If after this time the potatoes are not cooked for some reason, let them cook for a couple more minutes. But keep in mind that even after draining the water, the hot potatoes continue to cook and after 10-15 minutes they may become much softer than when you drained the water. So, you shouldn’t wait until the potatoes are digested; it’s better to remove them a little in advance. Drain the water, place the potatoes and carrots in a bowl with the chicken and set aside. Let them cool down.

Cut the cucumbers and add them to the bowl, and add the required amount of canned peas without liquid. Now you can mix.

Lastly, before dressing, add diced eggs to the salad. This is the most delicate ingredient and it is better not to stir the salad with them too much; the eggs may fall apart. Season the salad with mayonnaise and mix. If the salad is planned to be served the next day, then there is no need to immediately season the salad with mayonnaise; we put the mixed ingredients in the refrigerator, and the next day we dress it 2 hours before serving and put it back in the refrigerator to wait for our finest hour on the table.

Capital salad almost ready! All that remains is to place the salad in the refrigerator for an hour, it will cool down, and all the flavors will become fully acquainted with each other and become friends. The salad will be appropriate on any holiday table, as well as on the everyday menu. In fact, Stolichny salad is a completely independent dish; you can simply eat it for lunch or dinner as a main course. Bon appetit!

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We will need (for 1 serving 150 g):

Chicken fillet (breast) - 105 g (or already boiled chicken - 40 g),
. potatoes - 27 g (or already boiled in their skins and peeled - 20 g),
. cucumbers (salted or fresh) - 20 g,
. lettuce leaves - 10 g,
. canned crab meat (or crayfish necks) - 5 g,
. boiled egg - 15 g,
. mayonnaise - 45 g.

150 g is a standard 1 serving of this salad in catering establishments. Accordingly, we simply multiply the number of ingredients for a larger number of servings by the desired number of required servings. Instead of chicken, you can use turkey, pheasant, hazel grouse, partridge, and black grouse. If there is such an opportunity, then the taste of the salad will benefit, at least from the game.
Before preparing the salad itself, you need to do some preparatory activities. For the Stolichny salad, boiled poultry or game pulp, without skin, is used. Boil the potatoes in their skins, cool and remove the skins. Although the recipe offers a choice between fresh and pickled cucumbers - in my opinion (I repeat - my personal point of view), fresh cucumbers are absolutely inappropriate in this salad, it immediately takes on a completely different taste, therefore in our family they use either pickled or pickled cucumbers .
Boil chicken eggs, cool and remove shells.
Rinse the salad greens, shake off the water and pat dry with a paper towel.
Remove the crab meat (or crayfish necks) from the can, transfer to a strainer and let the marinade drain.

Cut the potatoes and cucumber either into small cubes or thin slices.
Also cut half of the chicken (or game) into small cubes in proportion to the potatoes and cucumbers (or thin slices). Cut the crab meat (or crayfish necks) in proportion to the chicken.
Place the prepared ingredients (potatoes, cucumber, chicken and crab meat/crayfish tails) into a container of suitable volume.
Add some mayonnaise to the container with the future salad and mix so that the mayonnaise covers the pieces of ingredients. According to the recipe, it is recommended to add a little “Yuzhny” sauce to the mayonnaise (add 10 g of “Yuzhny” sauce per 40 g of mayonnaise). If such a sauce is not available, then season the Stolichny salad with only one mayonnaise according to the list of ingredients.

A little about the “Yuzhny” sauce. Once upon a time in our country there was and was in force a document - RST RSFSR 388-73 “Gourmet sauces”, which included sauces made from soybean fermentation products, with the addition of tomato products, flavoring and aromatic components. It also included “Yuzhny” sauce (by the way, it already appears in the “Book of Tasty and Healthy Food,” 1954 edition). According to this document, “Yuzhny” sauce refers to hot and sour sauces. The taste is sweet and sour, spicy. The smell is spicy, with a faint smell of acetic acid. By the way, the Caucasian, Vostok, Novinka, Moskovsky, Stolovy, Lyubitelsky and Tomato sauces mentioned in this document have similar descriptions. In the Russian Federation, these sauces were produced at three enterprises: in Moscow, Ryazhsk and Serpukhov. Yuzhny sauce was part of many Soviet dishes. In the mid-80s, our food industry stopped producing Yuzhny sauce. The composition of this sauce is known - it was made from the following ingredients: soy sauce, applesauce, tomato paste, salted liver, sugar, vegetable oil, wine, garlic, onion, cinnamon, cloves, ginger, nutmeg, pepper, cardamom, raisins. But hardly anyone will bother with its reproduction at home. You can replace it with a mixture of good sweet and sour ketchup and good light soy sauce (for example, 100 ml of ketchup and 50 ml of soy sauce). True, this is not a full-fledged replacement at all; the Yuzhny sauce had a much more generous and richer flavor range. The use of this sauce is some kind of attempt to replace the “Soy-Kabul” sauce, which appeared in pre-revolutionary Olivier salad recipes, and, moreover, this same “soy” was found in Soviet cookbooks even before the 50s.

The boiled egg is grated on a fine grater. They decorate the finished salad.
The remaining chicken meat is cut into thin slices to decorate the salad on a plate. Next, the finished salad is placed in a heap on a serving plate and decorated with slices of chicken, lettuce leaves and pieces of crab meat (or crayfish tails). Sprinkle grated egg on top of the salad. Decorating the salad in a portioned plate before serving is solely the chef’s imagination. Serve immediately.

Sincerely, S. Zverev.