Russian cuisine: The best recipes. Iuliia Nelidova

3—4 pcs (medium-sized)

      Carrots – 2 pcs

      Eggs – 4 pcs

      Pickled cucumbers – 3—4 pcs

      Green peas (canned) – 1 can (400 g)

      Chicken fillet (or sausage/ham) – 300 g

      Onion (optional) – 1 pc

      Mayonnaise – 200—250 g

      Salt and pepper – to taste

      Greens (dill or parsley) – for decoration

      Directions

      Ingredient Preparation:

      Boil the carrots and potatoes in their skins until cooked. Once cooled, peel and cut into cubes.

      Hard boil the eggs (about 10 minutes), cool, peel, and chop finely.

      If using chicken fillet, boil it until cooked, cool, and cut into cubes. Ham or sausage can simply be cut into cubes.

      Assembling the Salad:

      In a deep bowl, mix all the prepared ingredients: potatoes, carrots, eggs, pickled cucumbers, chicken (or ham/sausage), and green peas.

      If desired, add finely chopped onion for a sharper flavor.

      Dress the salad with mayonnaise, adding salt and pepper to taste. Mix well to ensure all ingredients are evenly combined.

      Serving:

      Transfer the salad to a beautiful serving dish. Garnish with greens before serving at the table.

      Cooking Tips

      Ingredient Selection: Use high-quality and fresh products. For a richer flavor, opt for homemade mayonnaise or make it yourself.

      Chilling: Let the salad sit in the refrigerator for at least 1—2 hours before serving to allow all the flavors to blend better.

      Variations: Instead of chicken, you can use boiled beef or sausage. You can also add a bit of apple for a touch of sweetness and freshness.

      Interesting Facts About Olivier Salad

      History: Olivier Salad was created in the 1860s by chef Lucien Olivier at the «Hermitage» restaurant in Moscow. The original recipe included more gourmet ingredients, such as crayfish tails, quail eggs, and wild mushrooms.

      Holiday Symbol: Olivier has become an integral part of the New Year’s table in Russia and other CIS countries, associating it with celebrations and family gatherings.

      Regional Variations: Different countries have their own versions of Olivier, using various ingredients. For example, in Latin American countries, it is often prepared with avocado.

      Olivier Salad is not just a dish; it is a part of a culinary tradition that unites generations and creates a festive atmosphere. Enjoy your meal!

      Vinaigrette

      Vinaigrette is a classic Russian salad that combines the freshness of vegetables with a sweet and sour dressing. It is not only delicious but also healthy due to the variety of ingredients. Let’s go through how to prepare a tasty vinaigrette.

      Ingredients:

      Beets – 2 pcs (medium-sized)

      Potatoes – 2 pcs (medium-sized)

      Carrot – 1 pc (medium-sized)

      Sauerkraut – 200 g (optional)

      Cucumbers (pickled or fresh) – 2 pcs

      Onion (optional) – 1 pc

      Green peas (canned) – 1 can (300 g)

      Vegetable oil – 3—4 tbsp

      Vinegar (9%) – 1—2 tbsp (to taste)

      Salt and black pepper – to taste

      Greens (dill or parsley) – for decoration

      Directions

      Preparing the Vegetables: Thoroughly wash the beets, potatoes, and carrots. Boil them in their skins until cooked. Beets should be boiled separately to prevent coloring the other vegetables. This usually takes about 30—40 minutes.

      Cooling: After boiling, allow the vegetables to cool. Then peel them and cut into cubes of about 1 cm.

      Mixing the Ingredients: In a deep bowl, combine the diced beets, potatoes, carrots, sauerkraut, finely chopped cucumbers, and finely chopped onion. Add the green peas (drain the liquid beforehand).

      Dressing: In a separate bowl, mix the vegetable oil, vinegar, salt, and black pepper. Dress the salad with this mixture and gently mix to avoid damaging the vegetables.

      Serving: Transfer the vinaigrette to a salad bowl, garnish with greens, and serve. Vinaigrette can be served either cold or at room temperature.

      Cooking Tips

      Color and Flavor: To prevent the beets from coloring the other vegetables, add a little vinegar to the salad – this will help maintain the vibrant colors.

      Ingredient Combinations: Feel free to experiment with the ingredients by adding items like boiled beans, apples, or even boiled meat for a heartier version.

      Infusion: Let the vinaigrette sit in the refrigerator for 1—2 hours before serving. This will allow the flavors to meld together and make the salad more flavorful.

      Dressing: For a more interesting taste, you can add a bit of mustard or honey to the dressing.

      Interesting Facts About Vinaigrette

      History: Vinaigrette appeared in Russia in the 19th century and became popular due to its simplicity and the availability of ingredients.

      Symbol of Health: Vinaigrette is considered one of the healthiest salads because of its high vitamin and fiber content.

      Regional Variations: In different regions of Russia, vinaigrette can vary in composition – some places add apples, while others include mushrooms.

      Festive Dish: Vinaigrette is often prepared for festive occasions, especially for New Year’s celebrations, where it holds a special place on the table.

      Now you know how to prepare a delicious and healthy vinaigrette. Enjoy your meal!

      Holodets

      Holodets is a traditional Russian dish served cold. It consists of a jelly-like mass made from meat broth with pieces of meat, vegetables, and spices. Not only is it delicious, but it is also very filling. Let’s go through how to properly prepare holodets.

      Ingredients:

      Meat (pork, beef, or chicken) – 1.5 kg (it’s best to use meat with bones to achieve the jelly consistency)

      Carrot – 1 pc

      Onion – 1 pc

      Garlic – 3—4 cloves (optional)

      Bay leaves – 2—3 pcs

      Peppercorns – 5—6 pcs

      Salt –