It just so traditionally happened that any holiday here is complete without Olivier salad. And although the Frenchman came up with his recipe, they call the appetizer “Russian” all over the world. And all because Lucien Olivier, the inventor of the salad of the same name, was a chef at the Hermitage restaurant in Moscow. This was in the early sixties of the XIX century. Since then, what changes in the recipe has not undergone the traditional salad Olivier! The vegetarian option appeared relatively recently. Previously, during the Christian Lent, salad was simply not made. The default snack was meat. But now more and more people are joining the ranks of vegetarians. Should they give up the beloved and familiar salad Olivier from childhood? Of course not! In this article we will tell you how to cook olivier. Read, follow the instructions and enjoy a great snack.
Olivier metamorphoses
The original recipe, invented by the French chef, included the following ingredients in the salad: boiled potatoes, fresh cucumbers, fried grouse fillet, calf tongue, capers, olives. Appetizer was seasoned with Provencal sauce with French vinegar, to which was added kabul soy. Cancer necks (or spawn eggs), lettuce leaves and chopped lanspeak were used as decoration. During the years of “developed socialism,” the well-being of the working people adjusted the ingredients of Olivier. Grouse and veal tongue were replaced by Doctor's sausage, capers and olives - canned peas. Since the salad was often made for the New Year, fresh cucumber gave way to salted. To increase the number of ready meals, lean Soviet housewives began to add boiled eggs and carrots with onions to the appetizer. During the years of Perestroika, against the background of a general deficit, a vegetarian olivier appeared. And took root! Now he is gaining more and more popularity among Russians.
Olivier vegetarian: the recipe is basic
Traditionally, this salad is prepared for a large family or a general feast. Therefore, here the amount of ingredients is given based on a small basin of olivier. Boil half a kilo of potatoes and about 300 grams of carrots in their uniforms. We check the readiness of vegetables with a fork. If it easily enters the pulp - you can remove it from the heat. We drain the water, give the vegetables time to cool, and then peel them. Cut the potatoes and carrots in the same small cubes. We express a jar of canned champignons. Mushrooms themselves (about 350 grams) were crushed in a bowl of vegetables. Cucumbers - salted or pickled - in an amount of 250 g are cut into cubes. Peel the middle onion and finely chop. Strain the liquid from a jar of green peas, pour into a basin. We chop a bunch of green onions. Vegetarian olivier seasoned with sour cream - for those who accept dairy products. If we are fasting, we use soy mayonnaise for the sauce, made without the addition of eggs. Salting a snack is not necessary.
Vegetarian Olivier with Cheese
If you eat fermented milk products, your favorite salad can be done like this. In a double boiler or an ordinary pan, we cook in uniforms a kilo of potatoes and half the amount of carrots. We clean them from the peel and cut into small cubes. In the same way we grind three cucumbers - fresh or salted - and 150 grams of Adyghe cheese. If this conviction allows you, add a few hard boiled eggs to the salad. Twenty pieces of pitted olives or olives are cut into rings. Add a jar of green peas. Grind one hundred grams of seaweed. Mix sour cream and lean mayonnaise in a proportion of one to one. We season the salad with this sauce, add salt, a pinch of black pepper, a spoonful of asafoetida and turmeric, mix.
Olivier for raw foodists
What diets do not exist now! But your favorite salad Olivier should not be in this regard on the sidelines of your life. We offer you a recipe for raw foodists. Of course, some heat treatment of products is present here, but the most minimal. We wrap three potatoes and two carrots in foil and bake in the oven. So vegetables will retain maximum beneficial properties. The oven needs to be on the top grill for about an hour at 180 degrees. But champignons (200 g) can be used raw. In vegetarian olivier, we also add two or three small cucumbers, half a can of peas, a sour fresh apple. If desired, one hundred grams of Adyghe cheese or tofu can be included in the number of ingredients. Mix the salad, season it with sour cream. Add salt and favorite spices. Sprinkle generously on top with chopped dill.
Vegan Recipe
In principle, all products for this salad can be eaten by those who adhere to this diet. Therefore, the recipe is not much different from the base. So, how to cook olivier for vegans? Since we completely exclude eggs, we increase the proportion of nutritious mushrooms. Champignons may not be tinned, but slightly fried in olive oil. We also add olives or olives for the taste. Many recipes are advised to cut soy sausage into a salad. If you will use sea kale, it should first be soaked. It’s better to season such vegan olivier with soy yogurt or lean mayonnaise. To make eggs taste like salad, add black salt instead of regular salt.
Olivier during Christian Lent
Unfortunately, the New Year falls in Orthodoxy for the period before Christmas. When all over the world, Christians, having met on December 25, walk recklessly, it is too early for us to talk. But this is not a reason to refuse New Year's Eve from the canonized Olivier. A vegetarian recipe allows you to make meat salad fish. As befits a holiday, we will not skimp, and take two hundred grams of salted red fish fillet - salmon, trout, salmon. Cut it into small cubes. We chop all other ingredients traditional for Olivier in the same way. Instead of small eggs we take an apple - it goes well with the taste of fish. To such a salad and dressing should be special. To prepare the sauce, mix lean mayonnaise with a little lemon juice. Add mustard, white pepper, sugar and salt to it. In this salad, it is possible to replace canned peas with corn.