Hello honest people. If we are going to continue the series of posts about classic dishes from childhood, it will be simply an unforgivable mistake not to tell about Olivier. Yes, I understand that everyone knows how to cook it and not a single New Year's table is complete without a bowl of this salad, the most famous in the post-Soviet space. But still. It is necessary to tell about it.
Today I will not dwell on that very Olivier with crayfish tails and black caviar, but one day I will get to him. And I'll show you our usual version of the Olivier salad according to the classic recipe.
This is the most combat classic for us.
Ingredients:
Pickled cucumbers - 3
Potatoes - 3
Carrot -1
Eggs -2
Beef - 300g
Canned green peas - 3 tbsp
Mayonnaise - 3 tablespoons
Salt and black pepper - to taste
How to cook:
Prepare food. Hard boil the eggs (8 minutes).
Pour cold water over the beef. Bring to a boil, remove the foam, season with salt and cook for 40 minutes over low heat after boiling (so that it boils a little).
Place the unpeeled potato tubers and carrots in a saucepan and pour over with cold water. Boil. Salt.
Remove the potatoes after 20 minutes. And after 15 minutes, get the carrots. Let the vegetables cool completely.
Check the beef for readiness and allow to cool completely in the broth. This will make it juicier.
Cut the potatoes into small cubes.
Do the same with carrots.
Grind the beef into cubes too.
And cut the cucumbers in the same way.
Boiled eggs can also be cut into cubes or use an egg cutter. Or it is even easier to do it by rubbing them on a coarse grater. I usually just dice everything. Well, you get the idea)
Collect all the "puzzle pieces" in one bowl, season to taste with salt, black pepper and mayonnaise.
Classic salad "Olivier" with meat is ready.
Can be carried to the festive table.
Bon Appetit!
Yes, I understand, many are tired of Olivier. Some treat him with some degree of disdain. Personally, I don't see anything reprehensible in him. Vegetables? Good. Beef? Also good. And from two or three tablespoons of mayonnaise, nobody got sick.
Sometimes, depending on my mood, I add a little sweet mustard and green onions to the salad. Quite often I cook Olivier with boiled beef tongue or heart - this is a cool option, and if anyone has not tried it, I definitely recommend it.
Despite the current abundance of interesting dishes and products, having tried a lot of all exotic things over the years, we still periodically cook classic Olivier at home. And for the New Year too.
For getting a bowl of cold Olivier out of the refrigerator on the morning of January 1 is a special pleasure)
And for today I have everything. Don't forget the good old meals. Your Bra.
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All our recipes can be found on the website: https://vilkin.pro