How to make Olivier to surprise guests

Salads "Russian", "Stolichny", "Winter" - all are names of the same dish, without which it is difficult to imagine any festive feast. Prepare it "basins", without it there is not a single New Year's Eve ... Yes, it will be about Olivier.

How to make a salad olivier - only knew its creator, the French restaurateur Lucien Olivier. Where could this dish appear, which later became the visiting card of Russian cuisine? Of course, in Moscow. This happened in the 60s of the 19th century in a restaurant on Trubnaya Square.

Lucien Olivier changed the ingredients so often and experimented with salad sauces that the original recipe remained unknown. Nevertheless, the salad was so popular in Moscow that the secret of its preparation was tried to restore in the early 20th century, based on the memories of visitors.

How to make Olivier: a true recipe

Slice boiled hazelnut meat, 300 grams of green salad, boiled beef tongue, two small fresh cucumbers, half a dozen boiled eggs and a half-can of pickles, add 100 grams of black caviar, 20-25 pieces of cancer necks and 100 grams of capers. Season with olive mayonnaise, cooked by hand.

In this form, the salad existed until 1917. And after the revolution, the hazel grouse became an attribute of the "dying bourgeoisie", so it was replaced by proletarian boiled chicken, and the renovated dish was called "Stolichny Salad".

Over time, the invention of the French chef became more and more popular: pickled gherkins replaced with pickled cucumbers, place of capers took green peas, appeared onions and carrots, and mayonnaise began to be bought and mixed with sour cream. And, nevertheless, Olivier was the most popular dish of the whole space of the Soviet Union - from the capital's restaurants to the most remote Siberian villages.

The masters still tormented by the question: how to properly make Olivier? Let us all rush to rest: we did not come up with a single option. This salad assumes the freedom of creativity and includes those ingredients that are in the house.

The only rule: all components are cut into small cubes (eggs, vegetables, meat) or added entirely (green peas, shrimp). Let's analyze a few proven and delicious recipes that will surprise the guests.

How to make olive with fish.

Traditional ingredients: boiled potatoes (5 pcs.) And carrots (1 pc.), A pot of green peas, boiled eggs (4-5 pcs.), Raw onions (1 small head).

Original ingredient: canned chum salmon, salmon (1 pot) or lightly salted salmon or smoked mackerel. Season with mayonnaise.

How to make olive in a vegetarian way.

Traditional ingredients from the previous salad are mixed with fried mushrooms.

How to make olive with an apple sour.

This is also a kind of vegetarian dish, which is good for a lax post. To the traditional ingredients, add a few pieces of Bulgarian pepper and two sour apples, diced. Salt, pepper, mayonnaise - to taste.

How to make olive with curry

Traditional ingredients are mixed with boiled white chicken meat (400 grams, cut into), white canned beans (1 pot) and two teaspoons of tender curry. Season with salt and mayonnaise.

How to make olivye in the eastern.

400 grams of boiled chicken breast cut into cubes together with boiled potatoes (4 pcs.) And eggs (5 pcs.). 200 grams of grapes cut in half, add half a pot of green peas and 50 grams of fresh parsley. Season traditionally with mayonnaise.

How to do olive in a royal way.

Boil 5 eggs, 4 potatoes and 200 grams of frozen green peas. Diced salted red fish (300 grams), 4 pickled cucumbers, potatoes, carrots. Add the decoction peas, mix with mayonnaise, decorate with red caviar.

Do not be afraid to experiment, mix new tastes. Perhaps, a new salad, which will become a classic, you will think up!