New recipes

Russian-style salad

Russian-style salad


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Boil the potatoes in their skins. When they are cooked, clean them and leave them to cool. Chop small cubes.

Carrots, celery, parsnips and parsley root are boiled in water with a little salt. Leave to cool and chop into small cubes.

The peas are boiled and left to cool.

Chop the cucumbers into small cubes and squeeze into juice fists.

Mix all the vegetables in a bowl.

Peel the apples and chop the seeds into small cubes and mix with the other vegetables so as not to blacken.

Add the olives.

For mayonnaise : put the yolks, mustard, and salt in a bowl, mix them with the mixer, adding the oil a little at the beginning and more afterwards. At the end, add the lemon juice to taste.

In the bowl with the chopped vegetables, add salt and pepper to taste, mix with mayonnaise and it's ready.

Put it on the plate and decorate as desired.

I left it in a bowl and decorated it quickly, less artistically.

Good appetite !


Russian salad (Olivier salad)

Russian salad or Russian salad is a recipe very similar to beef salad. It has about the same vegetables, but it lacks beef. Boiled eggs are used instead.

Of course, if you keep it, you can also put meat, but you can also omit meat and eggs and use vegetable mayonnaise. & Icircn this way you will get a fasting version of the Russian salad, just as tasty. It's all about your imagination and your preferences.

Russian salad or salad in Russian and originated in Russia in the 1850s, when a chef from Moscow made it known. His name was Lucien Olivier and that is why the Russian salad is also known as Olivier salad. & Icircn the original version, it was different from the salad we know today and had a lot of versions, some even with mushrooms, tongue, crayfish or lobster.

Today we offer you a Russian salad in a simple version, very close to beef salad. You can do it with the vegetables you have left since you cooked the soup or you can prepare it from scratch.

  • 3 carrots
  • 2 parsley roots
  • 2 parsnip roots
  • 1 celery
  • 200 g pickles
  • 150 g boiled peas
  • 3 potatoes
  • 3 eggs
  • 100 g of mayonnaise
  • 2 teaspoons mustard
  • salt
  • pepper
  • For mayonnaise:
  • 2 fresh yolks
  • 1 boiled egg yolk
  • 150 ml oil
  • 1 tablespoon lemon juice

Boil the vegetables (if you have not already cooked them in the soup) and, separately, boil the whole potatoes in their skins. Boil the eggs for 4 minutes. Meanwhile, chop the diced cucumbers.

For the mayonnaise, mix all the yolks and start pouring the oil little by little, until the mayonnaise increases in volume. At the end, add the lemon juice. You can mix with a mixer, a vertical blender or a wooden spoon.

After the vegetables have cooled, cut them into cubes and put them in a bowl, taking care to cover the potatoes, because otherwise they will change color.

Peel the eggs and cut them into slices. Mix all the vegetables, including the peas. Season with salt and pepper and start to add the mayonnaise, stirring carefully. At the end, add the mustard and egg slices and season with salt and pepper if needed.

Leave in the fridge for half an hour for the flavors to combine.


SALAD A LA RUSSE in 5 festive variants

I know nothing better for Christmas than a crafty pasta, served with red onions on a slice of black bread:https://www.comentator.ro/fusion/827-pasta-de-jumari-deliciul-absolut-de-craciun-reteta-galerie-foto
Barbarian ritual but incredibly tasty dishes: https://www.comentator.ro/fusion/815-pomana-porcului-inaintea-craciunului-sentimentul-romanesc-al-fiintei-culinare-ep-3-galerie-foto-de-pofta
The story and recipe of Plescoi sausages, the most popular in Romania: https://www.comentator.ro/fusion/808-povestea-si-reteta-carnatilor-de-plescoi
When the food arrives in Prayer, cakes with Grace are made in the monasteries, according to the recipe of Mother Sofronia: https://www.comentator.ro/fusion/801-reteta-de-cozonac-a-maicii-sofronia-de-la-agapia-galerie-foto
The real cake of yesteryear: https://www.comentator.ro/fusion/788-reteta-unica-de-la-pastorel-cozonacul-cu-50-de-oua
From "Shut up and swallow" and bulz overturned to chocolate polenta! https://comentator.ro/fusion/776-mamaliga-exploziva-sentimentul-romanesc-al-fiintei-culinare-ep-2-retete-si-galerie-foto
& # 8230to enjoy life as it once was: https://www.comentator.ro/fusion/624-sambata-dulce-cu-clatite-ana-lugojana
Dear Olteanu once explained to me what kind of cheese should be used for the best pie recipe: https://www.comentator.ro/fusion/654-balada-culinara-pentru-draga-olteanu
The mouse defines, I think, the best Romanian feeling of the culinary being & # 8230 (even in the most unusual combinations!): https://www.comentator.ro/fusion/733-soriciul-sentimentul-romanesc-al-fiintei-culinare-ep-1



7. The alphabet of healthy food
Method of preparation: Put in a bowl the boiled potatoes and carrots, cut into small cubes, green beans and scrambled egg whites, cut into pieces, and peas. Separately make the following sauce: pass the sifted yolks through a sieve, mix with a little mustard, add salt and oil little by little, as with any mayonnaise. Thinly slice with lemon juice or vinegar. When ready, pour in the chopped vegetables. Stir and set aside for about a quarter of an hour to soak in the sauce. Then taste and season with salt and lemon.
Russian salad can be served in different ways:
1. With mayonnaise. Place the salad on a long plate and smooth with a spoon. Pour a thick mayonnaise sauce on top, and place crayfish tails, sliced ​​scrambled eggs and lettuce leaves around.
2. In aspic. Pour into a rectangular shape aspic by a finger and allow to harden. From the remaining and well-cooled aspic it is poured with a teaspoon a little on the walls of the form, kept inclined, so that the aspic, strengthening, to stick to the walls. This operation is repeated 2-3 times, until a layer about 1 cm thick is obtained on the side walls of the form. Place the salad in the middle, pressing lightly with a spoon so that there is no empty space between the salad and the aspic. Let it cool. Before serving, place the form in hot water for a moment, wipe and pour over the plate. He sits around, finely chopped.
3. In tomatoes. Choose beautiful and strong tomatoes. Cut the lid and dig it out. Sprinkle salt and pepper in it and place on a plate, face down, to drain. Fill with salad and place on a plate, on a layer of lettuce, cut with noodles.
4. With ham. Carefully cut equal slices of ham. From the slices make cornets (like any paper cornet) and fill with salad. Rolls can also be made by putting a little salad on the ham slice, then rolling the slice.
5. With fish. Clean the fish and wash. If it is sturgeon or cod, cut it into thin slices of raw fish, roll it up, tie it with string and boil it with vegetables and salt, like any grated fish. In the salami, remove the meat from the beginning from the bones, make the fillets roll and boil them with sturgeon or boil the whole salami and then remove the bones. Place the Russian salad on the plate and place the cooled fish rolls or the whole salami on top, after the bones have been removed. Green lettuce leaves are placed around it.
Bucătărescu II book package only 70 lei & # 8211 7 titles!


Fasting recipes: Russian salad

Fasting recipes: Russian salad from: potatoes, carrots, peas, beans, mayonnaise, mustard, parsley, salt.

Ingredient:

  • 1 kg of potatoes
  • 200 g carrots
  • 200 g peas
  • 100 g green beans
  • 300 g of puff pastry mayonnaise
  • 50 g mustard (optional)
  • green parsley
  • salt

Method of preparation:

Boil carrots and potatoes, peel and cut into small cubes. Add the boiled peas, boiled and finely chopped green beans, a few sprigs of finely chopped green parsley, 200 g of puff pastry mayonnaise, mustard.

Stir and season with salt to taste. Place the composition on a plate, cover with a uniform layer of mayonnaise.


A triumph for mayonnaise: beef salad and à la russe

Among the classic French sauces, mayonnaise has a special character, even if the film consisting mainly of oil, yolks, vinegar or lemon juice is somewhat similar to that hollandaise sauce mentioned as early as 1651 by La Varenne and as he was once classified, in the second half of the nineteenth century, by Escoffier, who did not support the alternative language version - German sauce.

Looks like the sauce came from Iberia. Until recently, it was considered that its modern version had its origin in 1756, when French troops invaded the Mediterranean island of Menorca in the Balearic Islands. But, rummaging through the gastronomic archives, it was found that the sauce appears in no less than 19 recipes from a manuscript from 1750 belonging to Fray Francesc Roger, a Valencian monk who was passionate about Art of cooking and she called him aioli bo, meaning "garlic-free aioli". On April 18, 1756, the Duke of Richelieu invaded Menorca and took possession of the port of Mahon. When the conqueror returned to France, he took with him the recipe for his favorite sauce discovered during his campaign and conventionally called mahonnaise ("From Mahon"), to distinguish it from the emulsions based on olive oil used in Provencal cuisine. For a while the name was confused with bayonnaise, a kind of aspic leprosy of which Grimod de La Reynière spoke in 1808. Two years before, in 1806, André Viard, in his volume The Imperial Chef, dedicated to Napoleon, described the recipe for mayonnaise chickens and showed that the sauce it involved velouté, gelatin, vinegar, as well as a well-beaten egg yolk, to thicken the mixture, which gelled like an aspic. In 1815, Louis Eustache Ude noted that three tablespoons of mayonnaise were used for a successful mayonnaise. German sauce, six of aspic and two of oil, to which were added tarragon vinegar, salt, pepper, some chopped parsley mixed with hashmatuchi and a finely chopped onion, the mixture being known as ravigote. In 1820, Viard returned and detailed the use of raw egg yolks mixed with gelatin and gelled beef or brain glaze, adding thinly sliced ​​oil and a few teaspoons of vinegar or lemon juice as the sauce thickened.

Viard recommends mayonnaise for serving with class a entrancecold fish or vegetable salads previously boiled in salted water.

One of the most famous recipes that require the presence of mayonnaise is, of course beef salad, which has become a landmark for our extensive meals for Christmas, New Year or other major holidays. An equally well-known alternative to this salad & # 8211 & # 8230 but without boiled beef! - is the one called in Russian, because it was first served on the menu of a sophisticated New Year's banquet in Moscow. This salad was invented around 1860 by Lucien Olivier, the chef of the famous Hérmitage restaurant, located in Troubnaia Square. The exact recipe, especially that of the sauce and a LIAISONwas the secret of Olivier & # 8211 under whose name the salad is also known-, but his helper, Ivan Ivanov, one day managed to write down most of the ingredients and measures. Ivanov is then employed as a chef in another restaurant, where he offers his own version & # 8211 stolitchnyi, a salad similar to Olivier's, but the gourmets noticed that the sauce was not as good. We only know that the original was kind of mayonnaise, made with French cider vinegar, fine mustard of the same origin and necessarily olive oil from Provence.

It is believed that the Walloon chef based in the capital did not use beef for his original recipe! Olivier's specialty was, in fact, game with mayonnaise. He used partridge breasts, jelly cubes made from soup with spices in which he had boiled game, steamed shrimp tails and mayonnaise made with Provencal oil, all decorated with black truffles, and in the middle to catch the eyes of his rich customers of the Russian aristocracy, pick up a small pyramid of boiled potatoes, egg slices and cucumbers in vinegar. It was a culinary spectacle in itself! All good and beautiful until one day, according to legend, a very rich but uncarved Russian prince, coming hungry from hunting, no longer respected the perfect culinary scenery of the chef and devoured everything with lust but alandala, making the harp-piece everything on the silver platter he had cared for the chef together with his helpers. Olivier, upset by the mistreatment of his creation, decided to take revenge and began, the next day, to serve the salad as a mixture, the link being his golden mayonnaise. Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. he managed to redo it in all its details, even though the proportions were generally known. In a book Culinary art since 1899, there is a recipe that claimed to be faithful to the Olivier Salad, as it once was.

After Olivier's death, times changed rapidly. The customers of the Hérmitage restaurant were replaced by new ones: doctors, journalists, but also merchants or bourgeois enriched by the reforms of Tsar Alexander III. The new rich they wanted and they wanted the Olivier salad, but no one knew how to reproduce it. By 1904, someone had managed to reconfigure it somewhat. But, in addition to the partridges, veal tongue, lettuce and fresh shrimp were added. for a long time, truffles were replaced by caviar, and gelatin disappeared. Everything was covered with creamy mayonnaise. After the 1917 Revolution, the restaurant was closed, and the mention of partridges and caviar became a state crime because it was considered "the food of the enemies of the Soviet people." Initially, cheap chicken or diced beef was used as big as a fingernail so as not to waste, then the meat was completely abandoned in favor of various vegetables.

For a "Russian" salad carefully crafted in the original French style, potatoes and vegetables are needed in the following elements, which have remained somewhat fixed since the beginning of the twentieth century: 300 grams of potatoes, a medium carrot, a handful of green beans, a handful of peas (peas), two scrambled eggs, a teaspoon of Dijon mustard, a glass of olive oil, two tablespoons of vinegar or lemon juice, sea salt to taste.

Put in a large bowl the boiled potatoes and carrots, cut into small cubes, green beans and scrambled egg whites, cut into pieces, as well as peas. Next, in a smaller bowl, make the following sauce: pass the sifted yolks through a sieve, mix with a little mustard, add salt and oil little by little, as with any mayonnaise. Thinly slice with lemon juice or vinegar. When ready, pour in the finely chopped vegetables. Stir and set aside for about a quarter of an hour to soak in the sauce. Then taste and season with salt and lemon.

To serve, you can bring in a few tablespoons of mayonnaise or aspic from thoroughly boiled beef bones, the juice is then clarified with egg white and given through a fine sieve before being left to cool.

Salad in Russian it can be enriched and decorated in different ways. If you prefer the classic version of the recipe, it is obviously used mayonnaise. Place the salad on a long plate and smooth with a spoon. Pour a thick mayonnaise sauce on top, and place crayfish tails, sliced ​​scrambled eggs and lettuce leaves around.

But for about two centuries, instead of mayonnaise is also used aspic (veal foot jelly). To do this, pour it into a rectangular shape aspic by a finger and let it harden. From the remaining and well-cooled aspic it is poured with a teaspoon a little on the walls of the form, kept inclined, so that the aspic, strengthening, to stick to the walls. This operation is repeated two or three times, until a side layer about half a finger thick is obtained on the side walls of the mold. Place the salad in the middle, pressing lightly with a spoon so that there is no empty space between the salad and the aspic. Let it cool. Before serving, place the form in hot water for a minute, wipe and pour over the plate. Arrange a finely chopped aspic border around it.

Some chefs consider this a blasphemy, but instead of bowls or spoons, beautiful and strong tomatoes can be used. Cut the tomato cover and scoop out with a spoon. Sprinkle salt and pepper inside and place on a plate, face down, to drain. Then fill with salad and place on a plate, on a layer of lettuce, finely chopped like noodles.

In addition, instead of large tomatoes, ham cones can be used. From equal slices of ham, make croissants and fill with salad. Rolls can also be made by putting a little salad on the ham slice, then rolling the slice.

Finally, as was the case at the embassy of the Tsarist Empire in Paris, on gala occasions the salad could be complimented with sturgeon and caviar. Clean the white fish fillets and wash. If it is sturgeon or cod, cut it into thin slices of raw fish, roll it up, tie it with string and boil it with vegetables and salt, like any grated fish. In the salami, remove the meat from the beginning from the bones, make the fillets and roll them slightly or boil the whole salami and then remove the bones. Finally, once these preparations have been finished, place the salad on a plate and place the cooled fish rolls or the whole salami on top, after the bones have been removed. All around, put lettuce leaves, scattering a teaspoon of black caviar or slices of white truffles over each one.

& # 8230And such a salad in gastronomic gala clothes always deserves a few flutes with rosé champagne, for example Taittinger or Veuve Clicquot Brut. Yours!


Post Russian salad

Peel a squash, grate it and boil it in salted water. The peas are also boiled separately. After cooking, chop the vegetables into cubes and place in a bowl. Finely chop the cucumbers and donuts and put them in a strainer to drain. Mix the cooked, drained and chopped vegetables, season with salt, pepper and mayonnaise prepared from a boiled potato, a tablespoon of mustard, a pinch of salt, 50 ml of oil and lemon juice. Garnish as desired.

Mayonnaise: I put the boiled potato in a blender together with the mustard and a pinch of salt, after which I gradually added the oil, alternating with the lemon juice.

Pumpkin salad

Peel a squash, grate it and boil it in salted water. After boiling, leave the pumpkins

Salata tzatziki

Peel a squash, grate it and cut it into thin slices. Put the cucumbers in a bowl, the sheets


This is the most economical version of the salad at Russe, it is a good appetizer to put on the table every day of fasting. It is a salad without meat, only with vegetables and fasting mayonnaise.

Boil: celery, potatoes, carrots and parsley root. After they have boiled, I cut them all into cubes and mixed them with mayonnaise made like this: mix the 2 tablespoons of flour with a little cold water until it dissolves well. The rest of the water is boiled. When it boils, pour the flour and cold water mixture and mix it like a pudding. Keep on low heat until it thickens well (does not last more than 1 minute). Leave to cool and when it is cold, mix it with mustard and lemon juice, then drizzle the oil, as with any mayonnaise.

The fasting Russe salad is good, tasty and the consistency is identical to that prepared with egg.


Russian salad with avocado mayonnaise

Put them to boil in salted water. & AmpnbspPotatoes can also be boiled in their skins, but in this case they are boiled separately from the rest of the vegetables.

After boiling, remove from the water and allow to cool,

then cut into cubes.

Boiled and pickled cucumbers are also added to the boiled vegetables, also diced,

as well as well-cooked peas in advance.

peeled and pitted avocado

then add a little oil over it and mix well.

After the oil has been incorporated, add a little more oil and a little of the lemon juice.

At the end, add the mustard

The mayonnaise obtained is added over the chopped vegetables

and is incorporated into the whole mixture. Season with salt and pepper to taste.


SALAD A LA RUSSE in 5 festive variants

I know nothing better for Christmas than a crafty pasta, served with red onions on a slice of black bread:https://www.comentator.ro/fusion/827-pasta-de-jumari-deliciul-absolut-de-craciun-reteta-galerie-foto
Barbarian ritual but incredibly tasty dishes: https://www.comentator.ro/fusion/815-pomana-porcului-inaintea-craciunului-sentimentul-romanesc-al-fiintei-culinare-ep-3-galerie-foto-de-pofta
The story and recipe of Plescoi sausages, the most popular in Romania: https://www.comentator.ro/fusion/808-povestea-si-reteta-carnatilor-de-plescoi
When the food reaches Prayer, cakes with Grace are made in the monasteries, according to the recipe of Mother Sofronia: https://www.comentator.ro/fusion/801-reteta-de-cozonac-a-maicii-sofronia-de-la-agapia-galerie-foto
The real cake of yesteryear: https://www.comentator.ro/fusion/788-reteta-unica-de-la-pastorel-cozonacul-cu-50-de-oua
From "Shut up and swallow" and bulz overturned to chocolate polenta! https://comentator.ro/fusion/776-mamaliga-exploziva-sentimentul-romanesc-al-fiintei-culinare-ep-2-retete-si-galerie-foto
& # 8230to enjoy life as it once was: https://www.comentator.ro/fusion/624-sambata-dulce-cu-clatite-ana-lugojana
Dear Olteanu once explained to me what kind of cheese should be used for the best pie recipe: https://www.comentator.ro/fusion/654-balada-culinara-pentru-draga-olteanu
The mouse defines, I think, the best Romanian feeling of the culinary being & # 8230 (even in the most unusual combinations!): https://www.comentator.ro/fusion/733-soriciul-sentimentul-romanesc-al-fiintei-culinare-ep-1



7. The alphabet of healthy food
Method of preparation: Put in a bowl the boiled potatoes and carrots, cut into small cubes, green beans and scrambled egg whites, cut into pieces, and peas. Separately make the following sauce: pass the sifted yolks through a sieve, mix with a little mustard, add salt and oil little by little, as with any mayonnaise. Thinly slice with lemon juice or vinegar. When ready, pour in the chopped vegetables. Stir and set aside for about a quarter of an hour to soak in the sauce. Then taste and season with salt and lemon.
Russian salad can be served in different ways:
1. With mayonnaise. Place the salad on a long plate and smooth with a spoon. Pour a thick mayonnaise sauce on top, and place crayfish tails, sliced ​​scrambled eggs and lettuce leaves around.
2. In aspic. Pour into a rectangular shape aspic by a finger and allow to harden. From the remaining and well-cooled aspic it is poured with a teaspoon a little on the walls of the form, kept inclined, so that the aspic, strengthening, to stick to the walls. This operation is repeated 2-3 times, until a layer about 1 cm thick is obtained on the side walls of the form. Place the salad in the middle, pressing lightly with a spoon so that there is no empty space between the salad and the aspic. Let it cool. Before serving, place the form in hot water for a moment, wipe and pour over the plate. He sits around, finely chopped.
3. In tomatoes. Choose beautiful and strong tomatoes. Cut the lid and dig it out. Sprinkle salt and pepper inside and place on a plate, face down, to drain. Fill with salad and place on a plate, on a layer of lettuce, cut with noodles.
4. With ham. Carefully cut equal slices of ham. The slices are made into cones (like any paper cone) and filled with salad. Rolls can also be made by putting a little salad on the ham slice, then rolling the slice.
5. With fish. Clean the fish and wash. If it is sturgeon or cod, cut it into thin slices of raw fish, roll it up, tie it with string and boil it with vegetables and salt, like any grated fish. In the salami, remove the meat from the beginning from the bones, roll the fillets and boil them with sturgeon or boil the whole salami and then remove the bones. Place the Russian salad on the plate and place the cooled fish rolls or the whole salami on top, after the bones have been removed. Green lettuce leaves are placed around it.
Bucătărescu II book package only 70 lei & # 8211 7 titles!


Russe salad, beef salad without meat

Russe salad is a very popular salad in Romania. You can also call them Russian Salad or Olivier (named after the original creator). Whatever the name of this salad, we like it and we like it so much that it is not missing from the mass of Romanians at the holidays or whenever I feel the need to eat a simple and tasty salad.

Ingredients

For the salad

  • 500 g of red potatoes
  • 250 g carrots
  • 200 celery root
  • 200 parsnips
  • 100 g Peas
  • 200 g pickles
  • 4 hard boiled eggs
  • 50 g mustard
  • Salt and pepper to taste

For mayonnaise

Step by step method

We clean all the vegetables except the potatoes and the peas, we wash them and we boil them with salt. We wash the potatoes and boil them in the peel, in the salted water, separately in the salted water we also boil the peas. After the vegetables are cooked, take them out of the water and let them cool.

For mayonnaise we will need a vertical mixer. We make mayonnaise like this: we put the whole egg in a bowl, we add a teaspoon of salt and all the oil, we put the head of the mixer on top of the yolk and we start at maximum speed, without moving, you will see that it will form mayonnaise on its own. After it started to form, with light movements I incorporated all the oil.

Cut the vegetables into cubes, add the chopped eggs and cucumbers just like the vegetables. Put all the ingredients in a bowl and mix, add the pepper and, if necessary, salt.

We put on the plate or in individual bowls and we can decorate with mayonnaise, boiled eggs, pickles, etc. Good job and good appetite!


Russe salad, with vegetables and mayonnaise

  • Servings: 6 People
  • Preparation time: 15 MIN
  • Cooking time: 30min
  • Calories: -
  • Difficulty: Easy

The Russe salad recipe is similar to beef salad, with the difference that you don't put beef in Russian salad. There is a variety in terms of vegetables used in Russian salad even the dressing differs from one recipe to another. I really like this kind of salad because it allows you to play with the ingredients and you can adapt them according to the family's preferences.


Video: Πεντανόστιμη Κλασική Ρώσικη Σαλάτα σε 20 λεπτά (June 2022).