Olivier salad: a classic recipe with sausage and meat

21.09.2021 Salads

For many, to feel the taste of childhood is not jumping into a puddle with a running start, but eating a spoonful of Olivier salad for the New Year. For me it is still my favorite, especially the recipe with sausage and pickled cucumber. But there are a lot of options for its preparation. Someone mixes several types of meat, someone adds olives, and someone tastes better with pickled cucumber.

By the way, it is even prepared with salmon and red caviar, although I always thought that this salad could only contain sausage or chicken meat.

Earlier I wrote about appetizers, and (which is supposed to remove "Olivier" from the pedestal), but without this dish, the culinary collection of any hostess will not be complete. True, almost everyone remembers its composition and cooking process from childhood.

We know from history that the parent of this salad is considered to be a French chef who worked in Russia and presented his own version of the creative intelligentsia. So the composition of that recipe is very different from today.

For example, the dish was laid out in segments: capers, crab meat and crayfish tails, hazel grouse, cucumber. Initially, there were no eggs or carrots in it. By the way, in the center of this dish there was a hill of Provencal sauce.

And when the chef saw that the visitors decided to mix all the ingredients together, he was unpleasantly surprised. This is where the saying goes: that a Frenchman is bad, a Russian gets a salad.

But over time, there were changes in history and cancerous necks became a very expensive product, so they began to be replaced with boiled carrots, very similar in color to them. But sometimes the salad was called not "Olivier", but "Stolichny".

I used crayfish tails, crabs, hazel grouse and partridge meat, quail eggs and Provencal sauce, seasoned it all with capers and olives.

There should be not a lot of potatoes, it increases the amount of salad, but we do not add taste, only makes it more bland and dry.

Are you afraid that your guests will not have enough of what you have prepared? Then consider that one guest will eat one medium potato. And do it in such proportions.

Now, capers, different types of meat, olives and olives, fresh and pickled onions, etc. can be added to Olivier. They even completely replace meat with fish.

By the way, I saw an interesting recipe with beef from my colleague http://bitbat.ru/olive-na-novyj-god.html. We usually use chicken, but this is other meat.

Classic Olivier recipe

In the original salad, the Frenchman also added crabs or crayfish tails, which are not quite a cheap product. The original recipe did not contain carrots; it appeared much later, in Soviet times, and replaced crabs.

But the most famous we have is this composition: 2 potatoes, 400 g of meat (sausages), peas, 1 carrot and pickled cucumber.

Try not to boil the potatoes and carrots in their skins first. And peel a raw potato, chop it. Do the same with raw carrots.

And then start boiling the already carrot cubes, after boiling for 3 minutes, add the potato cubes to them and cook them together for 3 minutes. And you will get perfectly smooth ready-made raw materials for the salad.

Well, of course, if you forget about vegetables and leave for half an hour, then the potatoes will boil. If you foresee such an option, then acidify the water with vegetables with vinegar.

With this method, suggested by one cook, you do not have to cut boiled potatoes on a board, getting mashed potatoes or porridge instead of cubes. And you don't need to waste time waiting for the vegetables to cool down to peel and chop them.

They say that pickled cucumber is much tastier than pickled cucumber. I don't know how true this is, but I know that if you peel a cucumber from the peel, the salad will become softer.

This salad is also called "Meat", so there is never a lot of meat in it.

And you can also season this salad not only with mayonnaise or sour cream, but also with olive oil!

Delicious recipe with sausage and fresh cucumber

The combination of sausage and fresh cucumber is already very tasty. The cucumber is crunchy and refreshing, and the sausage smells very inviting. But without peas, this is not a salad, and without potatoes, it is not so nutritious.

Ingredients:

Sausage (preferably boiled) - 0.4 kg
Jar of canned peas
5 boiled eggs
2 medium boiled carrots
4 boiled potatoes
Fresh cucumber
Mayonnaise
Salt pepper

We clean the pre-cooked products.

We prepare the cucumber by cutting it into cubes.

Grind the rest of the products, pour the peas into a common bowl, salt and pepper and mix.

We mix with mayonnaise and send to infuse in the cold.

You can add parsley for garnish.

Olivier salad: a classic recipe with sausage and pickles

But salad with pickles is more popular due to the fact that they increase the shelf life of the salad and is available in stock for any housewife at any time of the year, and in cold weather it is a must. Many canned peas themselves, which greatly increases the availability of salad on holidays.

Ingredients:

Sausage - 0.7 kg
3 pieces of potatoes and carrots
4 eggs
1 can of peas
3 pickles
Mayonnaise
Olives, green onions

Cut boiled and peeled vegetables into squares.

Pour out the peas, from which all the excess liquid has been drained. Mix with mayonnaise sauce.

How to make a salad with meat (with beef, chicken breast)

Not everyone uses sausages. And, indeed, reading the label of several varieties of sausages, one wonders why they are called a meat product. I'm not saying this about all manufacturers, but for me it’s better to buy a kilogram of carbonate at the same price as a kilogram of sausage. But this is my personal opinion, formed after finding dozens of different kinds of preservatives and other not useful additives in the compositions.

Let's buy a slice of beef and make this salad. The taste will not suffer, but the benefits are greater.

Ingredients:

0.5 kg of beef
4 eggs
2 potatoes
3 carrots
Can of peas
Some olives
Pickled cucumbers
Mayonnaise

Beef must be boiled in boiling water so that the pores of the meat are closed with protein, and all the juice remains in the product, and not in the broth.

You need to cut the meat cooled down, then you get even cubes.

Some gourmets do not like it when cucumbers give juice, then just squeeze them out.

They also say that Olivier is good until he reaches the refrigerator, i.e. it is better to eat it immediately after cooking.

By the way, you can take any meat - chicken breast, turkey, game, smoked tenderloin.

Delicious simple recipe

I'll tell you not a standard, but very tasty recipe for Olivier. The changes are minimal, but the taste is slightly brighter due to the mixing of cucumbers and mustard with mayonnaise.

Ingredients:

0.3 kg ham
2 potatoes
5 eggs
Carrot
A glass of canned peas
1 pickled cucumber
1 fresh cucumber
Mayonnaise
Green onions
Hot mustard - 0.5 tsp

We cut all the ingredients.

We mix products in a common container.

Add some mustard to mayonnaise and stir until smooth. It will add spice and originality to the salad.

Season all the ingredients in the salad well.

How to make a classic Chicken Olivier salad

There is also the lowest-calorie among the recipes of the popular salad. And it will find admirers among those who do not eat mayonnaise or sausage. Or, who wants to feed children with purely healthy food (I'm not talking about separate meals).

Ingredients:

0.5 kg chicken fillet
5 eggs
3 carrots
3 potatoes
3 pickled cucumbers
Can of peas
Sour cream 10%

We cook all products that require cooking.

Remember that chicken fillet is cooked, like any meat in boiling water, if we do not use broth, but the piece itself. And when broth is needed, then we put the meat in cold water so that gradually all the juices come out of it into the broth.