Salad Olivier with sausage: recipe and ingredients

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Olivier salad is one of the most beloved, traditional and popular salads in Russia. Every Russian housewife knows the recipe for this dish, and each has her own family secret recipe, which is passed down through the generations. The male half especially likes this salad, because it is tasty, high-calorie, appetizing and satisfying.

Holiday salad

This salad is made for holidays, celebrations, parties and other special occasions. The New Year is the biggest holiday for many, and therefore the winter salad Olivier with sausage decorates the festive table in almost every Russian family, when the time is already approaching twelve, and the chimes are about to sound.

Salad ingredients are quite common and are the main products that every housewife has in the refrigerator: potatoes, green peas, carrots, eggs, chicken (or sausage) and mayonnaise. But ashow to cook Olivier salad with sausage correctly, you can find out in this article.

Salad story

Not everyone knows that the original version of the salad was created by Lucien Olivier in the 1860s. Lucien Olivier was then the head chef of a famous French restaurant in Moscow called L'Hermitage, hence the very French name for this popular Russian salad. Salad "Olivier" conquered absolutely everyone, and became the signature dish of the restaurant. The version of the original famous salad has nothing to do with what everyone knows today.

In the late nineteenth century, Ivan Ivanov, Olivier's sous chef, took advantage of the chef's absence and stole a secret salad recipe. Soon after, Ivanov became a chef at the Moskva restaurant, and prepared a salad that was very similar to his mentor's salad, but with a different name, Capital Salad (Capital).

Olivier salad ("royal" version)

This delicious salad includes: one boiled veal tongue, five hard-boiled eggs, two boiled hazel grouse fillets, 150 gr. pressed black caviar, 23 pcs. boiled crayfish or one large lobster, 230 gr. small pickled cucumbers, half a can of soy kabul (soybean paste), 250 gr. lettuce leaves, two fresh cucumbers, 150 gr. capers. Dressing Provence: 350 grams of olive oil, beaten with two fresh egg yolks, with the addition of French vinegar and mustard.

Method of preparation: cut all the ingredients into small cubes. Then season with Provence sauce.

In 1905 the restaurantThe Hermitage was closed, and the secret recipe for Olivier salad began to be published in various books and culinary magazines. Variations of this salad began to appear frequently during the Soviet period, with less noble ingredients than during the Tsarist period, to make it accessible to all people. Such a tasty and rich salad was widely popular, and soon it became a traditional dish of the Soviet holiday table, especially on New Year's Eve.

Olivier salad recipe with sausage today

There is not one, but dozens of Olivier salad recipes. The main difference is that some recipes use ham, while others use boiled or smoked chicken. The chicken version is often referred to as "Capital Salad" in the former Soviet republics.

Olivier salad is known in many countries, under the name "Russian salad", not only in the countries of the former USSR, but also in Croatia, Bulgaria, Serbia and Greece, as well as in Iran and Pakistan, Spain and Turkey, Poland and even in Argentina and Uruguay.

What is it about this salad that makes it so popular?

Olivier salad is potatoes combined with carrots, peas, sausage, pickles and hard boiled eggs. Everything should be cut into approximately the same size. The combination of firm potatoes, sweet boiled carrots, crunchy cucumbers, delicious green peas, tender eggs and mayonnaise works magically on people. Ingredients are mixed together, each of which complements the dish and makes it special, to end up with a full range of s alty, sweet and delicate flavors in every spoonful. Many lovers of this dish believe that the popularity of the Olivier salad recipe with sausage proves that it is already more than just a salad, and has long become a traditional dish of Russian cuisine.

Feature of Olivier salad ingredients

In order for the dish to turn out very tasty, you need to pay attention to the quality of each ingredient. You need to use potatoes that will hold their shape well, not crumble, and have a nice rich sweetness. Try carrots before you boil them, they should be sweet and fragrant. The best pickles for this dish are homemade, strong and crunchy, saturated with s alt and with the addition of vinegar. The mayonnaise you use is also a very important ingredient, it must be of high quality and rich in fat. For a delicious Olivier salad with sausage, of course, you need a good boiled sausage of the highest grade.

Olivier salad ingredients

• 4-5 medium potatoes;
• 3 large carrots;
• 4 hard boiled eggs;
• 3 large pickled or pickled cucumbers (whichever you prefer);
• 300 gr. frozen peas or one can of canned green peas;
• 400 gr. boiled sausage of the highest grade.

Salad dressing is done like this:

• 1 cup high quality mayonnaise;
• 2 tbsp. l. chopped fresh dill (optional);
• 1 tsp mustard for piquancy;
• s alt, pepper to taste.

Cooking process

How to cook a saladOlivier with sausage? The first step is to start by preparing the potatoes and carrots. Wash potatoes and carrots thoroughly. Place the vegetables in a pot of cold s alted water. Bring water to a boil, reduce heat and simmer until tender. Carrots will cook faster, in just 15-20 minutes, and potatoes in about 35 minutes. Be careful not to overcook the potatoes and carrots so they don't turn into a puree. After cooking, drain the water and leave to cool. In the meantime, cook frozen peas according to package directions, or use canned green peas.

While the potatoes and carrots are cooling down, at this time you can boil hard-boiled eggs. Put the eggs in a saucepan, cover with water and put on the stove. Once the water boils, remove the pot from the heat and let them soak in hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink.

Second step. After the eggs, potatoes, carrots have cooled, carefully peel the skin. You can use your fingers or the back of a knife to gently peel a thin layer of skin off the potatoes. You can remove or leave the carrot skin on if you like.

Third step. Pour the green peas into a colander so that all the water is glassed (if you are using frozen peas). Then you need to finely chop the potatoes, boiled sausage, carrots, pickles, eggs into cubes of the same size. All chopped ingredientspour into a large deep bowl, in order to conveniently mix all the ingredients. Then also pour ready-made green peas into a bowl. Mix mayonnaise, mustard, dill and spices separately in a bowl. Pour all the ingredients with the prepared sauce and mix.

Final step. Cover the salad and refrigerate for at least one hour or better overnight to firm up. This dish can be made in advance and keeps well in the refrigerator for up to three days.

Before serving, put the Olivier salad with sausage and pickles in a beautiful serving plate. This dish can be beautifully and solemnly decorated with fresh herbs and vegetable roses before serving.