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Russian salad

Well, what can I say about the Russian salad? I think everyone knows him.

It’s about both daily and mandatory vacations. I already mentioned it briefly in article 10 of the best recipes and I briefly told it in the article: a classic Russian salad.

Therefore, I will not spread much. Look at the previous articles, there are very interesting festive salads.

You will not regret.

Detailed recipes for cooking the Olivier salad, ways to serve, decorating salads for the holidays.

  1. Salad New Year Olivier
  2. Very beautiful festive recipe of Russian salad.
  3. Five ways to serve the salad.
  4. Video – Olivier with meat.
  5. Video – Olivier Recipe

Russian salad

  • Eggs – 5 pcs.
  • Chicken Breast – 1 piece
  • Potatoes – 5 pieces
  • Carrots – 2 pieces
  • Salted or pickled cucumbers – 5 pcs. medium
  • Onion – 1 head
  • Canned green peas – 1 can (200-250 g)
  • Black olives to decorate some pieces.
  • Mayonnaise – 200-250 g.

1. Boil the potatoes and carrots until they are cooked, having previously washed them. Boiled boiled eggs.

Boil the chicken breast in salted water for about 30 minutes, until fully cooked. This is best done at night, and the salad to make the next day.

The ingredients in the salad should be cold.

Russian salad

2. We clean the carrots and cut them into small cubes.

Russian salad

3. Cut the cucumbers into cubes of the same size as the carrots.

Russian salad

4. Peel the onion and cut it into cubes. It can be cut smaller than other ingredients.

The onions should start the salad, and in no case should they give the salad its intense flavor.

Russian salad

5. The potatoes are also peeled and cut into the same cubes that other vegetables are cut.

Russian salad

6. Remove the meat from the chicken breast and cut it into cubes.

You can break your hands on the fiber. do what you want

Russian salad

7. Clean eggs.

We separate the whites from the two eggs of the yolks, we will need them for the decoration.

Russian salad

8. The remaining eggs and the separated yolks, cut into cubes.

Russian salad

9. Separated proteins rubbed on a grater or finely cut.

Russian salad

10. All sliced ​​ingredients, except individual proteins, are placed in a deep cup.

Open a jar of peas, pour the liquid and add the peas to other ingredients.

Russian salad

11. Dress the salad with mayonnaise.

Add mayonnaise to taste, as well as other ingredients. For example, we reduce the amount of peas and mayonnaise.

Russian salad

12. Mix everything thoroughly.

Russian salad

13. Spread the salad on a flat plate, give it a round shape and sprinkle with finely chopped or grated proteins.

Russian salad

14. Whole fat mayonnaise, distributing it uniformly from above and from the sides.

Now all that remains is to decorate the salad.

Russian salad

15. Make carrots with mouth, nose, cheeks.

From the eyes of the olives, the eyelashes.

Russian salad

Add some carrot hair and our salad is ready.

It was fun, festive and tasty.

2. Very nice festive recipe for Russian salad.

Russian salad

Russian salad

  • Potatoes – 3 pieces
  • Chicken eggs – 3 pcs.
  • Quail eggs – 3 pcs.
  • Carrots – 3 pieces
  • Green onion – 5-6 arrows
  • Fresh cucumber – 1 piece
  • Salted cucumbers – 4-5 pcs.
  • Apple – 1 piece
  • Chicken breast
  • Canned green peas – 1 can (250 g)
  • Capers
  • Sesame seeds
  • Green leaves
  • Yolks – 2 pieces.
  • Granulated mustard – 1 tablespoon.
  • Olive oil
  • Lemon – 1/2 pcs.
  • Salt pepper
  • Sour cream

1. As always, we made blank spaces in the afternoon. Boiled carrots, peeled potatoes, chicken breast.

Boiled all the eggs.

2. Potatoes and carrots, we boil together. The carrots are removed a little before the potatoes and boiled faster.

If you want the eggs to be cleaned easily, do not immerse them in boiling water directly from the refrigerator. The eggs should be at room temperature.
So that they do not crack, add a little salt to the water. After the eggs have boiled, place them in cold water for a couple of minutes.

Russian salad

3. First, cut the cucumbers. Cut into cubes, about the size of a pea.

This is from the peas we will add to the salad.

Russian salad

4. Pour the cucumbers in a colander or colander to drain the excess juice from them.

Put the canned green peas there, just with the liquid and let the liquid drain.

Russian salad

5. Meanwhile, we clean a fresh cucumber, add freshness and flavor to the salad and cut it into small cubes like peas.

Pour the peas and pickles into a colander.

Russian salad

6. Chop chicken breasts like all other ingredients.

Do not digest the chest so it does not dry out. When cooking, you can add bay leaf and allspice. It will become fragrant and will add this flavor to the salad.

Put chopped breast into a deep salad bowl.

If there is, you can add to the chicken crab meat or crab sticks, shrimp. These products are well combined and give a special flavor to the dish.

Russian salad

7. Cut potatoes, carrots and eggs the same way. All this is added to the chopped breast in a salad bowl.

Do not forget to leave a carrot and quail eggs for decoration. Pour the beet juice into a glass and put the carrots in it, thick.
This can be done before. The most important thing is to paint the carrot.

Russian salad

8. Apple we choose a green, sour.

Maybe the whole apple is a lot, we cut half, we clean the seeds and the stems and cut it in the same way as everything else. The apple will give a subtle and fragrant smell to the salad.

Russian salad

9. Finely chop the green onions and add them to the salad bowl in general. If you wish, you can add a little dill.

10. Now put the cucumbers and peas defended in slices in the salad bowl. For the time set aside.

First, make homemade mayonnaise:

Russian salad

11. Put the yolks in a small, deep cup, add a tablespoon of granulated mustard and begin to beat. Beat by hand with a small beater.

The yolks begin to turn white, we begin to gradually add olive oil.

Russian salad

12. At the beginning add the stream of fine oil, a little. Still stirring.

When the mayonnaise begins to get a little thicker, squeeze the juice of half a lemon. We keep beating. Now without fear of adding oil and whip, beat.

Add the oil and beat until the consistency of the mayonnaise.

Mayonnaise has been a lot. If you do not need it all now, put it in a jar and put it in the refrigerator.
It is very suitable for meats and other dishes.

13. We continue to refuel. We make the filling at the rate of two portions of sour cream, for a portion of mayonnaise prepared by us.

Russian salad

14. In a deep cup spread the sour cream. We go out, to the desire we can splash.

Add our mayonnaise and mix well. Take the amount of sour cream according to the amount you want to serve immediately at the salad table.

To start, take 5-6 full spoons of sour cream and 2-3 tablespoons of homemade mayonnaise.

The refueling was smooth and very tasty. You can taste more or less mayonnaise.

15. Put all sliced ​​ingredients in a large saucepan and mix well. Without adding anything yet.

Russian salad

16. Remove some of the ingredients that we will use immediately, in a separate bowl.

We refuel them with our dressing.

Russian salad

17. Lightly pepper with ground Jamaican pepper and salt to taste.

They all mix well.

Russian salad

18. Start preparing the salad to serve. Place a square mold on a dark plate and place the salad carefully on it.

Remove the shape and start decorating.

Russian salad

19. Remember that we put carrots in beet juice. We take it and cut it into a fine peeler.

The ribbons are placed crosswise on the salad, and in the center of the same carrot we make a flower.

Russian salad

20. Around the salad place the petals of green leaves and the first choice to serve is ready.

21. The second option: Fill tarts or bread baskets. This option is individual. That is to say Everyone serves personally, because a small salad.

The baskets can be taken in different sizes and put in a couple of pieces for each dish.

Russian salad

22. Decorate the salad in baskets with quail eggs cut in half, flowers, green leaves, sprinkle around sesame seeds and capers.

Well, we have prepared two beautiful options to serve this delicious salad.

Our party salad is ready. Serve at the table and accept the congratulations that made it so delicious and beautiful.

3. Five ways to serve the salad.

Russian salad

On holidays I want everything to be beautiful. And clothes, and table decorations, and dishes on the table.

Here you will see how you can serve the decorated Olivier salad easily and simply.

Russian salad

We take Beijing lettuce or cabbage leaves, with it, too, it will be very tasty and tender. Cut the hard part.

And on the leaves, place the salad. Leaves fold.

Russian salad

We got something like cabbage rolls.

Russian salad

We buy tarts, now you can buy them in almost any food store and prepare a salad in them.

Russian salad

It is easy and simple.

Russian salad

Take a cucumber, cut it in half. Cut the meat of the two halves and fill the place left in the cucumbers with salad.

Russian salad

Align the small hill by pressing it with a spoon.

Russian salad

The fourth form is classical. Place a mold on a beautiful plate, if you do not have one particular, make a large bottle of soda water, cutting the middle.

In the form, place the salad, compacting gently and leveling each layer with a spoon.

Russian salad

The shape is removed and the salad is decorated with vegetables.

Russian salad

Take pita bread. Cut the width of the strip of 12-15 centimeters.

You can cut the width you want. We distribute the salad on the edge of the cut pita leaf and wrap it in a roll.

Russian salad

These are the simple ways to serve the salad, we have considered. It looks more original than just a bunch of lettuce in a large salad bowl.

4. Video – Olivier with meat.

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