Salad "Obzhorka": recipes with photos

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

We all know what Olivier salad is. Without it, many often do not imagine a feast, New Year or birthday. But not everyone is aware that he has a great alternative. After all, admit it, "Olivier" is already pretty fed up. But no less satisfying and tasty salad "Obzhorka", the photo of which decorates our article, you will definitely like it. There are many variations of this appetizer. They have only one ingredient in common - meat. It can be pork, beef, liver, chicken or tongue. Although in some cases even fish and seafood are used. "Obzhorka" refers to the type of winter meat salads. It can even be a full replacement for the second course. Read this article and we are sure that this appetizer will take its rightful place on your holiday table.

Obzhorka classic salad: recipe with photo

Like all snacks, this dish has its canonscooking. Therefore, here we, first of all, give the "classics of the genre." The main ingredient of the appetizer is, as we have already mentioned, meat. The recipe for the classic salad "Obzhorka" involves the use of boiled beef. It takes about half a kilogram. The meat is boiled in s alted water and cooled. We rub two large carrots not too finely. Peel a large lettuce white onion and cut into strips. Now let's put the vegetables together. Fry onions and carrots together in vegetable oil. Let's put the vegetables aside for a while. It is this roasting that makes the salad so satisfying. Now let's add some sourness. We take 3 pickled cucumbers and also rub them. If they secrete too much juice, it must be squeezed out. And now it's time for the meat. We also cut it thinly into strips. We just have to mix all the ingredients together, s alt, pepper and season with mayonnaise.

From bird

The Obzhorka salad with chicken has become popular. Firstly, the main ingredient in this appetizer cooks faster and is also more suitable for diet meals. 350 grams of chicken fillet is boiled or baked in the oven. Connoisseurs say that the latter method will give the salad a special taste. We cool the fillet, and then disassemble it into small fibers. We take onions and carrots one by one, chop and fry, as in the previous recipe. We rub 200 grams of pickled cucumbers. The salad bowl for this appetizer should be with high sides. We put all the ingredients there, mix. Then add crushed or chopped garlic there. For such a salad, it is better to make mayonnaise yourself. Well, decorate it with slices of pickled cucumbers or green olives.

With Korean carrots

Would you like to spice up this dish? Diversify the classic salad "Obzhorka" with Korean carrots. We take the same half a kilo of beef, cook and cool. Carrots will take us 120 grams. You can take a purchase. Then we proceed as in the basic recipe: finely chop the boiled beef, rub 2-3 pickled cucumbers. And here we proceed a little differently. We do not fry a large onion, but chop and marinate with vinegar for about half an hour. Then we drain the water. We mix all the products, season with mayonnaise, add s alt and spices, decorate with chopped cucumbers and herbs.

With mushrooms

And here is another version of the spicy salad "Obzhorka". 350 grams of boiled beef cut into slices. Grind a large red sweet onion. Mix with meat, sprinkle with lemon juice. We leave for five minutes. In the meantime, fry 3 carrots in a frying pan in any odorless fat. Cut any pickled mushrooms into pieces, after draining the liquid from the jar. We mix all products. Put in a salad bowl. S alt, pepper. Season with salad dressing or not too greasy mayonnaise. Most often, this version of the "Glutton" is laid in the form of a slide before serving. It happens that the mushrooms in this salad are used in combination with pork. In this case, only carrots are fried, and onions are marinated. Pork take about 400 grams. Sometimes s alted croutons are sprinkled on top of the appetizer.

Smoked variant

Salad "Obzhorka" can be prepared not only from boiled bird fillets. Try making smoked chicken the main ingredient. In addition, this salad uses ingredients from other previous recipes - mushrooms and Korean carrots. Only instead of pickled champignons, this time we will deal with fresh ones, and we will exclude onions altogether. Remove the skin from the smoked chicken without fail. We clean 100 grams of mushrooms, cut into pieces and lightly fry in oil. We turn two fresh cucumbers into small straws. Divide the smoked chicken into fibers. We steam 100 grams of prunes with boiling water and also cut into pieces. Now mix all the ingredients and add 100 grams of Korean carrots. We dress the salad with mayonnaise. The original taste thanks to the combination of meat and prunes is guaranteed!

With liver

Obzhorka salad with liver is rather modest, but still very tasty. It is suitable for a cozy dinner or a friendly feast. The liver for it can be used beef, pork, chicken or turkey. A pound of offal is washed, soaked and boiled in s alted water for about twenty minutes. Then it is cooled and cut into strips. Pickled cucumbers (3 pieces) are also crushed. Onions and carrots are taken in the same amount as in the classic recipe, and, accordingly, fried. Add a can of canned peas or corn. Then mix all the ingredients and season with mayonnaise. The latter is better to take not too fat, ideally - 30 percent.

Gourmet salad

Now, pay attention! We are preparing a snack with tongue. The use of this offal will create an original version of the Obzhorka salad. In addition, it will give the dish simply unique flavors. To do this, the tongue is boiled a few hours before use, along with s alt and the necessary spices. Then it is placed in cold water to make it easier to peel off the rough skin. We clean the onion and three carrots, cut them finely and fry, as in the classic recipe. Now let's add a touch of spice. Grind a few pickled cucumbers and half a can of pickled mushrooms. Cut the tongue into strips. Now we mix all the ingredients in a salad bowl and season with mayonnaise. This appetizer is usually not s alted, but decorated with the remaining pieces of tongue and greens.

Puff salad "Obzhorka": recipe with photo

Is it possible to surprise guests with this appetizer? Of course, yes! Photos of the classic salad "Obzhorka" with beef are especially spectacular if you cook this salad a little differently - in a banquet or festive version. To do this, lay it in layers. The most commonly used is the usual classic recipe with beef. It is prepared in almost the same way, but with the obligatory use of mushrooms. They are fried with onions. Two raw carrots are coarsely rubbed and mixed with the same amount of chopped fresh cucumbers. The bottom layer will definitely go meat. It is finely cut or divided into fibers. Fill the layers with a mixture of mayonnaise and sour cream in a ratio of 2:1. Then it won't come out too greasy. Refuelingmust be s alted and peppered. It is smeared with a layer of meat. Then comes the onion fried with mushrooms. Top - a mixture of cucumber and carrots. 250 grams of smoked suluguni is divided into fibers and laid in the next layer. And finally, the last layer is prunes. It is steamed in advance, and then cut with a sharp knife. In some versions of this salad, Korean carrots are used. Then the cucumber is a separate layer. At the top are carrots and cheese. Prunes are placed somewhere in the middle. Each layer, including the top one, is lubricated with dressing. Such a salad is served in a deep transparent bowl so that all its layers are visible. Another way to put a puff snack on the table is to arrange it in portions in bowls.

With ham

Korean carrots in the Obzhorka salad can be combined with other products. For example, with ham. Most often, this type of snack is also made puff. Although you can mix everything in a bowl if you wish. Preparing a salad with ham according to the type of the previous appetizer recipe in layers. But the order of the layers is slightly changed. Fried onions with mushrooms. It is laid out in a bowl in which you will serve the salad. Then diced ham will go - about 200 grams. Mushrooms, by the way, we take the same amount, maybe even more. Next - a layer of Korean carrots. And on top - layers of suluguni and prunes. We also season this version of puff salad with a mixture of mayonnaise and sour cream. But since ham was used as the main ingredient, the ratio of sauce components changes. In this case, sour creamshould be more than mayonnaise. Lubricate each layer with dressing.

Gourmet salad: layered version

"Obzhorka" with boiled tongue can be cooked in layers. In this case, s alted or pickled cucumbers are replaced with capers, and canned mushrooms are replaced with fresh ones. Prunes and hard cheese are also added. Mushrooms are cut into thin slices and fried with onions. They form the first layer. Boiled pork tongue is cut into cubes and placed on top. Next comes raw carrots, chopped on a grater, then capers, steamed and chopped prunes. The topmost layer in this type of puff salad will be cheese. It is coarsely rubbed and laid out last. Do not forget to lubricate each layer, including the top one, with dressing. It is also prepared from a mixture of sour cream and mayonnaise. But this time, their ratio should be one to one.

Bazhenina, pomegranate and dried fruit

Since we undertook to surprise guests with an unusual combination of flavors, it is worth mentioning this recipe for the Obzhorka salad. For him, we need 200 grams of boiled pork, which we cut into small slices. Open a jar of pickled champignons, drain the brine. Mushrooms are also cut into pieces. If they are small, it will be enough to cut them in half. Then take 150 grams of Korean carrots and hard cheese. The last one is coarsely rubbed. We steam dried fruits - raisins, dried apricots, prunes. Cut large pieces into smaller pieces. And finally, we extract the seeds from half of the pomegranate fruit. All these components are thoroughly mixed together. We make dressing frommayonnaise and sour cream. Each sauce ingredient should be equally divided. S alt, pepper, season. Lettuce should infuse a little.

With fish

Salad "Obzhorka" can appear before us in a completely different form. If you are used to it as a savory mix of meat, vegetables and pickles, then you should know that vegetarians can also use some of its varieties. In the spring, "Obzhorka" with herring is very useful. This salad is just a vitamin bomb! For him, we take one large s alted herring, or even better - two fatty fillets. Three sweet and sour apples cut into slices. We do the same with a large white onion. Mix with apples. Pour this mix with 6% vinegar and leave to marinate for 10 minutes. We clean the herring from the bones, and if you have a fillet, then just cut it into pieces. Then add to it the contents of the jars of peas and corn (without liquid). Chop half a bunch of dill. Add pickled apples and onions. S alt, pepper. We fill with vegetable oil - tastier and he althier than just olive oil. And here's a wonderful lenten snack for you!

With seafood

In this case, the salad recipe has been changed beyond recognition. We take 200 grams of squid. Pour boiling water over them to make it easier to clean and gut. After all these manipulations, wash the seafood, remove the films. Cook for no more than 5 minutes in boiling water. Then cool and cut into very thin slices. We take a couple of medium-sized sour apples. Peel off the skin, cut out the middle, chop into strips. Hard boil three eggs. Cleaning and cuttingpieces. Cut one lemon in half. Squeeze juice from one part. Cut the second one into slices. We mix all products in a salad bowl. We combine lemon juice with mayonnaise and pour dressing over the appetizer. Decorate with herbs and citrus slices.

Tips for beginner cooks

The basic recipe for the Obzhorka salad is based on such a meat ingredient as beef. But we have already seen that chicken, tongue, and liver can be used for its preparation. Cooks are also experimenting with pork, turkey or even boiled heart. Meat can not only be boiled, but also baked. When frying onions and carrots, add some sugar to the oil. Vegetables are caramelized and give the salad an original touch. You can change the recipe by adding peas, corn or olives. The taste of mayonnaise for dressing "Glutton" is improved by adding a little sour cream or a teaspoon of mustard to it. It is not recommended to store such a salad for a long time. If you have prepared it in advance, then season it just before serving. Only layered salad is kept for about two hours in the refrigerator so that all its layers are thoroughly soaked.