Olivier salad with meat. Classic Olivier recipe with beef

“You probably put potatoes in Olivier, right? And mayonnaise? Just like that, squeezed from a tube? ... I’m not afraid to say that most of you make Olivier tasteless and incorrect!”

Instead of the usual Olivier potatoes, Tatyana Tolstaya advises putting more eggs and carrots, focusing on barrel cucumbers and dressing the salad sour cream sauce with lemon. No doctor's sausage, caviar, truffles or quail. The main ingredient of the dish should be boiled beef or chicken.

Finely chop all products, add canned peas, sour apple and fresh cucumbers “in season and according to finances, but not those long ones that smell like watermelon.” If you like, you can use capers and pickled mushrooms, “but not the kind in the store, but overcooked.” Feel free to change the proportions of the products, “you need to taste and add to balance the saltiness, sweetness, and softness,” based on your own taste.

Total cooking time: 90 minutes
Cooking time: 15 minutes
Yield: 4 servings

Ingredients

beef (pulp) – 500 g
chicken eggs– 4-5 pcs.
carrots – 1 pc.
barrel cucumbers – 2-5 pcs.
fresh cucumber – 1 pc. small
green apple – 0.5 pcs.
canned peas– 0.5 cans
lemon juice– 3-4 tbsp. l.
sugar – 1 tbsp. l. or to taste
sour cream – 150 g
mayonnaise – 75 g
cilantro – 3-5 sprigs optional

How to cook Olivier with beef

To prepare Olivier, we will use beef (can be replaced with boiled chicken). Boil the meat until full readiness. I used beef on the bone, boiled it for about 1 hour in salted water with a few black peppercorns, and cooled in the broth. At the same time, in another pan, I cooked carrots and hard-boiled chicken eggs until tender. The author of the recipe advises using more carrots and boiling them thoroughly, but I limited myself to one medium-sized piece. I don't like it when there are too many carrots.

When the beef was completely cool, I cut it into small cubes, discarding the bones and fat. Peeled the carrots and eggs and also chopped them into pea-sized cubes.

Added finely chopped cucumbers and fresh cucumbers. Cucumbers must be “salted, without skin, and ONLY barrel cucumbers, no gherkins or pickled.” The quantity can be taken according to taste and depending on how sour they are. I did not peel the skin, as it turned out to be not hard, but very tender and quite edible, you can peel it if you wish. If the cucumbers are watery, make sure to drain the moisture. Concerning fresh cucumbers, then I added just a little (half of one large cucumber), this was enough to refresh the taste of the salad. If you don’t like fresh cucumbers in Olivier, then don’t add it.

Drain the liquid from the jar of peas and place in a colander to drain all the moisture. We need “precisely canned peas,” you determine the right brand by trial and error, because they pretend that they are French, but these are Moldavian fodder, so that they all swell up there, thieves and swindlers. I added about half a jar to the salad, you can add more if you like.

Added half an apple, peeled and seeded. Sour varieties like Antonovka or Semerenko are best suited. You can also add cilantro - “...If you don’t like it, then don’t add it.” The greens should be washed and dried between paper towels, the amount to taste.

“Now gas station. AND THIS IS THE MOST IMPORTANT THING! Squeeze the juice of half a lemon. Remove the bones. Add 1 tablespoon of sugar and stir, tasting. Don't oversweet. When the lemon stops being deafeningly sour, balance has been achieved. Now there is a lot of good sour cream. Mix. And only then - a little mayonnaise, half the amount of sour cream. If you do this, then your Olivier will smell of spring, youth, freshness and other highly valued qualities, and not drag heavily and gloomily, as if it were wearing felt boots and with unwashed feet.”

I added half a tablespoon of sugar - this amount was enough to dampen the acidity of the lemon juice, but here it is better to focus on your own taste and add it gradually, stir thoroughly so that all the crystals dissolve. I combined sugar with lemon juice, then added 150 g of sour cream and 75 g of Provencal mayonnaise. I used sour cream with a fat content of 20%, preferably it should be thick and non-acidic, without grains. The result was a homogeneous sauce with a pleasant lemon sourness.

All that remains is to mix the salad. “And I’ll repeat again: I beg you, refrain, don’t put in the potatoes. Potatoes will drown everything out. There’s no need to add salt, the cucumbers will do that.”

Olivier salad with beef according to Tatiana Tolstoy’s recipe really turns out to be light due to the exclusion of potatoes and “a lot of mayonnaise” from the list of ingredients. Essentially, all that remains is beef, eggs and vegetables, seasoned with sour cream sauce. Try it for the holidays!

Who doesn’t know the Olivier salad with beef? This is one of the most popular salads, decorating New Year's table. Today, housewives prepare such a salad much less often, mostly on holidays.

History of salad

In the second half of the 19th century, a French chef, Lucien Olivier, worked in Russia and created unique recipe salad For the first time, the Olivier salad with beef was offered to visitors of the Hermitage restaurant, located on This restaurant

discovered by Monsieur Olivier himself. The establishment was often compared to the restaurants of Paris and was subsequently given a name in honor of its creator. The cuisine in the restaurant was quite familiar to the Russian nobility, so the chef had to come up with something special to surprise his guests. Many tried to repeat it, and as a result the salad began to have a rather simplified composition.

Original recipe for Olivier salad

To prepare the salad, which was invented by Lucien Olivier himself and which was served in the Hermitage restaurant, you will need following ingredients: boiled fillet two hazel grouse, veal tongue(boiled), 100 g black caviar, 200 g lettuce, 25 pieces of boiled crayfish (can be replaced with one lobster), 250 g small cucumbers, 100 g capers, ½ can of soybean paste and 5 pieces boiled eggs. The dressing is the well-known sauce - mayonnaise.

After the death of its creator, the salad recipe underwent many changes. Before the First World War and the 1917 Revolution, it did not change much, but after these significant events, many products simply became unavailable. Therefore, chefs began to replace unavailable products with those that were available in stores. This is how many variants of “Olivier” appeared.

The beef recipe has become more festive. In Moscow restaurants in the 1920s, the salad included boiled potatoes, onion, boiled carrots, apple, boiled poultry fillet, canned and eggs.

We dressed the salad with the same mayonnaise.

At the beginning of the twentieth century, salad was prepared from ingredients available at that time. As you can see, salad is prepared using the same principle in our time. Many foreigners love the Olivier salad with beef, the recipe for which is called for some reason. Apparently, they do not know about the true origin of the dish.

Salad ingredients

For a salad with a familiar taste, you will need 500 g of beef, 6 medium-sized potatoes, 3 pickled cucumbers, a can of canned peas, 2 carrots and 5 eggs. Green onions, salt and ground pepper added to taste. The salad is dressed, as in previous years, with mayonnaise.

Method of preparing salad

Boil the meat until done. If desired, add during boiling allspice peas, peeled carrots and onions, this will give more richness to the taste of the meat. Add salt at the end of cooking, then let the beef cool and cut into small cubes. Boil the potatoes and carrots, cool and cut into pieces the same size as the meat.

Hard boil the eggs and dip them in cold water. Cut into cubes or, if desired, grate into coarse grater. Wash the cucumbers and cut into small cubes. Finely chop the onion and greens.

In a deep bowl, mix all the chopped ingredients, add canned peas. You should not mix the added products during the cooking process so that they retain their natural look and the salad did not turn into "porridge".

Add salt and ground pepper to the Olivier salad with beef. Season the dish with mayonnaise and mix well. In order for the salad to infuse, it must be put in the refrigerator for several hours.

Bon appetit!

If desired, you can repeat the preparation. original recipe. Nowadays, finding the ingredients prescribed in Lucien Olivier’s recipe is not difficult.

For many residents of our country, Olivier is considered the most traditional dish, which must certainly decorate festive table. This dish has its roots back in the 60s. XIX century. The original recipe contains numerous meat ingredients, but modern chefs have adapted the recipe and offer to cook Olivier with beef. All products in this dish combine very well with each other, forming unique taste, which many associate with the holiday. So, let's prepare Olivier with meat and fresh cucumber.

Taste Info Meat salads

Ingredients

Beef – 250 gr;
Fresh cucumber – 1 piece;
Fresh frozen peas – 50 g;
Potatoes – 2 pcs;
Carrots – 1 piece;
Chicken eggs – 2 pcs;
Salt, mayonnaise to taste.

How to cook Olivier with beef and fresh cucumber

Olivier with meat can even be prepared from chicken or pork, but the classic recipe involves using beef. Boil a piece of meat in salted water until cooked. To do this you will need at least 1.5-2 hours; if you reduce the cooking time, you risk getting tough and tasteless beef. It makes no fundamental difference what part of the beef you use, the main thing is to choose meat without streaks of chaff and fat. Cut the meat into small cubes of the same size; the external aesthetic component is very important in this salad.

Boil potatoes and carrots. Peel them and cut them into the same small cubes. To prevent the potatoes from falling apart when slicing, it is recommended to add 1 tbsp to the water in which they were boiled. regular vinegar.

Rinse the fresh cucumber and peel it if desired. If the inside of the cucumber is too watery, it is better to remove it with a teaspoon. Otherwise, the cucumber will begin to release juice into ready salad Olivie. Cut the cucumber into cubes and add to the rest of the ingredients in a bowl.

Blanch frozen peas in boiling water for 5 minutes, then drain and add to bowl with remaining ingredients.

Boil the eggs hard and cool. Chop the whites and add to the salad. If you decide to make a small portion of this salad, you can immediately season it with mayonnaise. And if there is a lot of salad, then do not pour all the mayonnaise. Under cling film And without dressing, the salad can be stored perfectly for 1-2 days in the refrigerator. You simply add the mayonnaise just before serving.

Season the salad with sauce and add salt to taste. Serve on a shared plate or in portions, carefully placing the salad through a special form.

You can diversify the taste of a familiar snack with the help of a different dressing. Replace tired mayonnaise with aioli sauce. It can be prepared from olive oil, eggs and garlic, passed through a press. All this must be whipped using an immersion blender and add salt to taste. And if during the blending process you add a bunch of fresh herbs to the blender bowl, the sauce will become very pleasant green color, which will look original and unusual in a salad.

Olivier salad with beef and fresh cucumber is ready. If desired, decorate it with sprigs of fresh herbs.

Olivier salad with meat is again gaining popularity among housewives, because the recipe for this appetizer with doctor's sausage originates exclusively from Soviet times, when food was in short supply, and wasting precious meat on salad was, to say the least, blasphemous. Nowadays, when there are no problems with food, everyone can choose meat for a snack according to their wallet. Veal, beef, pork - any meat will organically complement vegetables with mayonnaise. Additional Ingredients for salad can be used - tongue (pork, veal or beef), crayfish necks, caviar, smoked poultry, capers, olives and quail eggs. Don't be surprised by the variety of ingredients, all of which were present in the original salad recipe, in addition to the traditional vegetables.

To make Olivier more tender and dietary, any meat from the recipe can be replaced with rabbit meat. Whole carcass It cooks for an hour and a half, and the cut up rabbit is ready in 40 minutes. The meat turns out juicy and tastiest if it is cooked in a saucepan with a closed lid.

The creator of the salad, L. Olivier, became famous not because of the ingredients included in the appetizer, but thanks to the signature family sauce “Provencal” with which the dish was seasoned. Nowadays it is customary to add regular store-bought mayonnaise to Olivier. But if you take care and make homemade mayonnaise, the dish will turn out to be most similar to the original. For the manufacture of homemade mayonnaise You need to beat two eggs, 300 milliliters of olive oil, a tablespoon of lemon juice, a teaspoon of mustard, a pinch of salt and sugar with a blender. The longer you beat the ingredients, the thicker the mayonnaise will be.

There are many stories about Olivier, among which is that for a salad you take a bowl of ingredients and mix it all with mayonnaise in homogeneous mass. From the history of the creation of the salad, it is known that at first L. Olivier devoted a lot of time to serving the salad; the ingredients were not mixed together, but aesthetically beautifully laid out on plates. But the Russians did not appreciate the efforts of the French cook and quickly mixed the contents into one mass. The upset chef has since served Olivier exclusively mixed. This is how the serving of the famous snack appeared, the tradition of which has been preserved to this day.

How to cook Olivier salad with meat - 15 varieties

For lovers hearty salads This recipe is dedicated to you. Pork attaches special taste and tenderness of the appetizer.

Ingredients:

Pork – 350 grams
Carrot - 1 piece
Testicles - 4 pieces
Onion - 1 piece
Mayonnaise - 6 tablespoons
Salt, pepper - to taste

Preparation:

Pre-prepare the meat - cook in salted water until cooked. Then we cut small cube. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel them, and try to cut them into small cubes just like vegetables. We do the same with cucumbers. Finely chop the onion. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients with mayonnaise.

Many believe that this particular Olivier salad recipe is as close as possible to the classic French recipe.

Ingredients:

Beef – 400 grams
Potatoes (not crumbly varieties) - 4 pieces
Fresh cucumber - 1 piece
Green olives - ½ jar
Capers - 100 grams
Cancerous cervixes- 100g
Salad - 1 bunch
Mayonnaise - to taste

Preparation:

Pre-prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel them, and try to cut them into small cubes just like vegetables. We do the same with cucumbers. Cut the olives into slices. Wash the salad and separate it into leaves, cutting them as small as possible. We leave the crayfish tails and capers unchanged. Mix all ingredients (except for crayfish necks) with mayonnaise. Serve in portions, garnished with crayfish tails.

Been around for quite some time now culinary advice for Olivier salad - just add an apple and the taste will sparkle with new colors. This recipe is a must try!

Ingredients:

Pork - 200 grams
Apple - 1 piece
Onion - 1 piece
Potatoes (not crumbly varieties) - 3 pieces
Carrot - 1 piece
Pickled cucumber- 3 pieces
Testicles - 5 pieces
Mayonnaise - to taste

Preparation:

Pre-prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel them, and try to cut them into small cubes just like vegetables. We do the same with cucumbers. We also try to cut the apple evenly and finely (first remove the core, all the seeds and remove the peel). Finely chop the onion. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients with mayonnaise.

So many ingredients! Don’t forget that Olivier is a complex salad, but its taste is worth it.

Ingredients:

Smoked loin – 300 grams
Carrot - 1 piece
Pickled cucumber - 2 pieces
Fresh cucumber - 1 piece
Canned peas - 100 grams
Potatoes (not crumbly varieties) - 2 pieces
Radishes - 4 pieces
Testicles - 5 pieces
Mayonnaise - 150 grams
Balsamic cream - 4 tablespoons
Salt, pepper - to taste

Preparation:

Cut the smoked meat into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel them, and try to cut them into small cubes just like vegetables. We do the same with cucumbers. Finely chop the radish. Open the jar with the pot and drain the unnecessary brine. For the sauce, mix mayonnaise and balsamic cream. Mix all ingredients with dressing.

To get balsamic cream you need to take a volume balsamic vinegar three times the volume of cream that you want to get at the end. The vinegar evaporates with constant stirring for 40 minutes. When one third of it remains, pour the resulting cream into the frying pan and continue to evaporate until heavy oily bubbles are obtained. Strain the hot cream.

Probably the second most popular Olivier recipe after the traditional one with sausage. For lovers classic cuisine It’s worth trying to diversify the table with its help.

Ingredients:

Beef - 300 grams
Pickled cucumbers - 100 grams
Canned peas - 400 grams
Onion - 150 grams
Testicles - 2 pieces
Mayonnaise - to taste
Parsley - for decoration
Salt, pepper - to taste

Preparation:

Pre-prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil the potatoes, peel them and cut them into small cubes. Boil the eggs, peel them, try to cut them into small cubes just like potatoes. We do the same with cucumbers. Chop the onion as finely as possible. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients with mayonnaise, pepper, and salt as desired. Serve, garnished with parsley.

This salad is simply unreal and very delicious dressing! The recipe will definitely be a treasure for lovers of experimental cuisine.

Ingredients:

Beef – 400 grams
Oatmeal - 5 tablespoons
Potatoes (not crumbly varieties) - 4 pieces
Pickled cucumber - 2 pieces
Carrot - 1 piece
Lemon juice - 1 tablespoon
Water - 700 milliliters
Mustard - 1 teaspoon
Vegetable oil - 5 tablespoons
Sugar - 3 teaspoons
Salt - 2 pinches

Preparation:

Add sugar and salt to the water and bring to a boil. Oatmeal carefully pour into boiling water. Cook until it becomes a jelly, add vegetable oil, lemon juice and mustard. The gas station is ready. Pre-prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. We do the same with cucumbers. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients with dressing.

To make oat flour, you need to purchase regular cereals. The flakes must be ground in a blender or coffee grinder. The longer you grind, the finer the flour that comes out.

Unusual salad ingredients will become a feature of a well-known dish. The appetizer will sparkle with new colors and tastes, and will certainly decorate the New Year's table.

Ingredients:

Veal - 150 grams
Testicles - 3 pieces
Carrots - 2 pieces
Canned peas - 1/2 can
Pickled cucumber - 4 pieces
Cancer necks - 12 pieces
Chicory leaves - 4 pieces
Mayonnaise, salt, pepper - to taste

Preparation:

Pre-prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel them, and try to cut them into small cubes just like vegetables. We do the same with cucumbers. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise. Serve in portions on chicory leaves, garnished with crayfish tails

Chicory leaves can be replaced in the appetizer with regular ones. lettuce leaves or Chinese cabbage. In this case, the taste of the salad will not be affected, and the aesthetics of serving the dish will be respected.

The salad will appeal to those who do not like the taste of boiled carrots. Thanks to the fact that high-calorie potatoes are replaced with diet avocado, this dish will be appreciated by supporters of fitness nutrition.

Ingredients:

Beef – 150 grams
Avocado - 2 pieces
Canned peas - 150 grams
Pickled cucumber - 2 pieces
Testicles - 2 pieces
Onion - 1 piece
Mayonnaise - to taste
Greens - for decoration

Preparation:

Pre-prepare the meat - cook in salted water until cooked. Then cut into small cubes. Remove the peel and pit from the avocado and cut the flesh into cubes. Boil the eggs, peel them, and try to cut them into small cubes. We do the same with cucumbers. Chop the onion as finely as possible. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise and garnish with herbs.

This recipe does not contain exquisite ingredients, and the preparation itself does not take much time. Perfect solution for those who like to cook quickly and tasty.

Ingredients:

Beef - 500 grams
Potatoes (not crumbly varieties) - 350 grams
Carrot - 200 grams
Pickled cucumbers - 6 pieces
Testicles - 5 pieces
Mayonnaise - 250 grams
Salt - 1 teaspoon

Preparation:

Pre-prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel them, and try to cut them into small cubes just like vegetables. We do the same with cucumbers. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise, add salt to taste.

If you have the strength, desire and financial opportunity, then be sure to prepare Olivier according to this recipe. This salad will be a real hit on the holiday table!

Ingredients:

Beef – 150 grams
Quails - 2 pieces
Smoked chicken fillet – 100 grams
Carrots - 2 pieces
Lettuce leaves - 50 grams
Cancer necks - 30 grams
Apple - ½ piece
Pickled cucumber - 1 piece
Capers - 30 grams
Testicles - 4 pieces
Fresh cucumber - 1 piece
Caviar - 2 teaspoons
Tomato paste - 2 tablespoons
Garlic - 2 cloves
Olive oil - 130 milliliters
Honey - 1 tablespoon
Adjika – 1 teaspoon
Balsamic vinegar - 30 milliliters

Preparation:

This salad requires a lot of prep work. First, let's prepare the sauce with which we will coat our quails. To do this, let's mix tomato paste, chopped garlic, olive oil, adjika and honey. Coat the quails with the resulting sauce and leave to marinate for three hours. After this, bake the quail for an hour until done. We cut their meat into cubes, if desired, you can directly with the fried skin. Smoked fillet also cut into cubes. Prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel them, and try to cut them into small cubes just like vegetables. We do the same with cucumbers. We also try to cut the apple evenly and finely (first remove the core, all the seeds and remove the peel). We leave the crayfish tails and capers unchanged. Mix all ingredients (except crayfish necks, caviar and lettuce) in a large bowl with mayonnaise. Serve in portions, placed on lettuce leaves and topped with caviar and crayfish tails.

This recipe is notable for the fact that it reveals some of the secrets of preparing Olivier, in particular quick preparation vegetables for salad.

Ingredients:

Beef - 200 grams
Potatoes (not crumbly varieties) - 2 pieces
Carrot - 1 piece
Pickled cucumbers - 2 pieces
Canned peas - ½ jar
Capers - 3 tablespoons
Egg - 1 piece
Vinegar - 1 teaspoon
Salt, mayonnaise - to taste

Preparation:

Pre-prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. But in an unusual way. First, peel the vegetables, cut them into cubes, and then cook until tender. Add a spoonful of vinegar to the boiling vegetables to prevent them from boiling. The vegetables are ready - put them in a colander and wait for complete natural cooling. Boil the eggs, peel them, and try to cut them into small cubes just like vegetables. We do the same with cucumbers. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients, including capers, with mayonnaise. Salt and pepper.

If you plan to keep Olivier in the refrigerator for more than one day, make it a rule not to add boiled eggs and do not season with mayonnaise. Chop the eggs and add the sauce just before serving.

Many men think that more meat, those tastier dish. The stronger half will be delighted with this salad!

Ingredients:

Beef—200 grams
Beef tongue - 200 grams
Egg - 3 pieces
Pickled cucumbers - 4 pieces
Carrot - 1 piece
Onion - 1 piece
Canned peas - 5 tablespoons
Mayonnaise - to taste
Salt, pepper - to taste

Preparation:

Pre-prepare the meat and tongue - cook in salted water until tender. Then cut into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel them, and try to cut them into small cubes just like vegetables. We do the same with cucumbers. Chop the onion as finely as possible. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise.

No unnecessary ingredients, all products are affordable for any budget. In addition, lovers of green onions will appreciate the salad. With it, Olivier acquires freshness and indescribable taste.

Ingredients:

Meat - 300 grams
Testicles - 4 pieces
Fresh cucumber- 1 piece
Green onion - 100 grams
Potatoes (not crumbly varieties) - 350 grams
Canned peas - 400 grams
Mayonnaise - to taste

Preparation:

Pre-prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil the potatoes, cut into small cubes. Boil the eggs, peel them, try to cut them into small cubes just like potatoes. We do the same with cucumbers. Chop the onion as finely as possible. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise.

The dish is dedicated to sweet tooth lovers canned corn in salads, a very unusual, but not complicated recipe.

Ingredients:

Pork - 300 grams
Potatoes (not crumbly varieties) - 3 pieces
Carrots - 2 pieces
Testicles - 3 pieces
Pickled cucumbers - 2 pieces
Fresh cucumbers - 1 piece
Canned corn - 1 can
Red onion - 1 piece
Mayonnaise - 150 ml
Salt, pepper - to taste

Preparation:

Pre-prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. Boil the eggs, peel them, and try to cut them into small cubes just like vegetables. We do the same with cucumbers. Chop the red onion as finely as possible. Open the can of corn and drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise. Salt and pepper.

Quails are now difficult to get, but quail eggs are sold in virtually every supermarket. They will be the highlight of the salad.

Ingredients:

Beef – 300 grams
Potatoes (not crumbly varieties) - 3 pieces
Carrots - 3 pieces
Canned peas - 1 jar
Pickled cucumber - 3 pieces
Testicles—6 pieces
Lemon – ½ piece
Olive oil - 80 milliliters
Mustard - 1 tablespoon
Sour cream - 1 tablespoon
Sugar - 1 teaspoon
Quail eggs - for decoration
Green onion - for decoration

Preparation:

Make mayonnaise: beat the yolks of three eggs with olive oil. Add lemon juice, mustard, sour cream and sugar. Whisk the sauce after adding each ingredient. Mayonnaise is ready. Prepare the meat - cook in salted water until cooked. Then cut into small cubes. Boil traditional Olivier vegetables: potatoes and carrots. We clean them and cut them into small cubes. We do the same with cucumbers. Boil 3 chicken eggs and quail eggs according to the number of guests, peel them, and try to cut the chicken eggs into small cubes in the same way as the vegetables. Cut the quail eggs in half vertically. Open the jar with the pot and drain the unnecessary brine. Mix all ingredients in a large bowl with mayonnaise. Serve in portions, decorating each dish with halves quail eggs and green onion feathers.

Cook the beef pulp in advance: cook in salted water for 40-50 minutes and be sure to test for softness. Pierce with a knife or fork. Separate the meat, and the broth can be used for any soup. Cooked beef cut into small cubes.

Also cut the boiled and cooled potatoes into medium cubes.

Hard-boil chicken eggs, cool and remove shells. Cut into cubes approximately the same size as the rest of the ingredients.

Pickled cucumbers, cut off their tails, cut into medium-sized cubes. Taste them first so that they are not too sour. Barrel cucumbers It is better not to use for salad.

Mix all the chopped ingredients in a salad bowl and add canned peas, from which you drain the marinade in advance.

Lightly salt the salad, you can add a little ground black pepper and season with mayonnaise. The sauce can be either store-bought or homemade. If you have time, make your own mayonnaise, the salad will turn out even tastier.

Place the prepared salad in a serving bowl and serve. It is not worth soaking and storing in the refrigerator for a long time. Prepared, cooled and served the salad. You can decorate the salad with fresh herbs. Enjoy your meal!