Olivier in Soviet style

Olivier in Soviet style

Category: Cold meals and snacks

Ingredients
medium potatoes	4 pieces
large carrots	2 pieces
eggs	5 pieces + for mushrooms
pickles	4 large
boiled sausage	400 gram
green peas	1 can
mayonnaise for dressing
salt	taste

Cooking method

• I really wanted to make Olivier, as before, in childhood.
• Like in a cafeteria or cafe.
• On one site I found an extract with a prescription from those. conditions for public catering enterprises of the Soviet Union.
• I will not write the technology, all the professionals in the manufacture and you yourself know that we cook, cut, fill and eat.
• You can decorate with such boletus.
• To do this, cut off the blunt tip from the boiled egg and put it in strongly brewed tea for 2-3 hours.
• We put on top of the salad, and sprinkle with herbs around. It looks very nice.
• Can be made from quail eggs, portioned.

The dish is designed for

for a large company

Time for preparing:

few hours

Cooking program:

stove, handles, refrigerator

Note

It's been a long time since I ate Olivier with such an appetite
It turned out sooooo tasty.
I would be glad if it is useful to someone.

I'll distract your attention a little more.
When my youngest was 3 years old, and that was back in 1980, I cut 31 Oliviers and watched Carnival Night. And so it was at that moment light in my soul, that that feeling was remembered for a lifetime. You can call it a ritual or a tradition, but since then, every 31st I cut Olivier and watch the same Carnival Night for all times.
I believe, I want to believe that all the bad will remain in the outgoing year, and the New Year will bring only the best. And most importantly, world peace.
All with the upcoming NG

Just in case, pah-pah-pah

[Podmosvichka]

Podmosvichka,

[TATbRHA]

TATbRHAwow, what a hot kiss

Lenochka, straight Nostalgia!
Thanks for the recipe and fond memories!

Ksyushenka, thank you for the kind words
Sentimental became, I am getting old

[Lenochka]

Lenochka, thank you!
Indeed, as in childhood. As in a distant warm childhood ...
Right in my heart it became so good. For kindness.
I smiled and I sit and remember.

But it was delicious!

[Rituslya]

Rituslya, Ritochka, very touched
Happy New Year, all the best

irand the trees were big

And mom and dad were there

[Podmosvichka]

Podmosvichka,
Do you need to put onions?

[brendabaker]

brendabaker, no, you don't need a bow.

[Elena]

Elena, we have made just such a table on NG.
I went on the eve of the holiday for groceries .... they put up a price tag of 239 rubles for fresh cucumbers. (although a couple of days earlier the price was 109 rubles) And such a frog strangled ... I also remembered the old version - after all, in those days no one had heard of a fresh cucumber in the middle of winter. We were very pleased with the taste of the forgotten "Soviet" Olivier. By the way, on December 31, the price tag was already 279 rubles. The trade is completely dull)))
Well, okay ... the mood was not spoiled due to our chronic optimism.
All Happy New Year, Happy New Happiness !!!

PySy: onion, sorry ... I added it.

By the way, on December 31, the price tag was already 279 rubles. The trade is completely dull)))

Hmm ... we already on the 29th in the wholesale markets asked for 350 rubles for cucumbers. per kg

Yeah girls, it's hard for you
I bought barrel pickles from a granny in the village market.
A liter jar of awesomely tasty, crispy, thin-skinned cucumbers cost 70 rubles.
How does life in the outback differ from life in cities !!!
People are different, and the attitude towards people is completely different.
Granny asked to return the jar on occasion. And he believes that we will return, we will not deceive.
And we will definitely return it, we have already washed it and put it in the bag

[brendabaker]

brendabaker, I always put onions in the same composition

Thank you, Lenochka, how can it be without Olivier in NG. This is my husband's favorite and I love the fur coat. Happy New Year!!!

my husband's favorite and I love a fur coat.

this is how we live 50x50, half of the feast is eating Olivier, the other half of the guests are waiting for a fur coat

Added Monday 02 Jan 2017 12:03 PM

And I, girls, like to add half a green apple grated on a fine grater in Olivier. Such an addition gives freshness to Olivier and even some kind of coolness.

Girls! try to make Olivier without potatoes at all .......... it's very tasty for me ...

[Elena]

Elena, thanks for the nostalgic recipe! I always make Olivier on NG, well, we grew up on this New Year's salad. Crumbled a whole hefty bowl!

I also always add a sour apple without the skin to the salad, I cut it into small cubes. But the bow does not go.

Once I ate Olivier with onions, I didn't like it at all. In Ukraine, it is not customary to put onions in Olivier, therefore it is unusual.

And fresh cucumber greatly decorates the taste, it turns out so fresh.

Girls! try to make Olivier without potatoes at all .......... it's very tasty for me ...

And I put a turnip instead of potatoes (the Sybarit version) - it's normal, and doesn't look different. And I read about a fresh cucumber, but I did not try it myself: they freeze the diced one and add it to salads without defrosting it.

Also, instead of potatoes, it is good to add boiled celery root or boiled cauliflower! Usually I do this, at least a little, but the calorie content decreases, and does not affect the taste

I always add a sour apple without the skin to the salad

And I, and I ... too. I put the potatoes purely symbolically, I will have to try without it, but there are more carrots.

And I put a turnip instead of potatoes (the Sybarit version) - it's normal, and doesn't look different. And I read about a fresh cucumber, but I did not try it myself: they freeze the diced one and add it to salads without defrosting it.

do you cook turnips like potatoes?

do you cook turnips like potatoes?

I clean it, cut it into small cubes, scald it. At this stage, I can put it in the freezer, I can immediately cook until soft. These scalding freezes reduce the spiciness of the turnip. By the way, celery root and boiled carrots are also high GI, therefore, by. Raw carrots, on a Korean grater and then even across, and cauliflower fits. Only in winter she has a horse price tag.
And in my uniform I cook turnips for caviar.

and cauliflower is fine. Only in winter she has a horse price tag.

In winter, the price tag is summer! In the summer I buy it in the freezer, and in the winter yum, yum!

In winter, the price tag is summer! In the summer I buy it in the freezer, and in the winter yum, yum!

This is yes. But even it seems to me that when I lived on the Sybarite site, I made Olivier with grated raw cauliflower. Podmosvichka must be asked.

It will be good with raw too. But I am not on friendly terms with diets and all kinds of food systems, so I make winter salad Olivier with boiled cauliflower. I am always amazed at your constancy and willpower. I can't do that ... although I should ...

The boiled one is quite rolling according to the GI, but it was made according to the local recipe with raw. I remember that I did so much that I barely ate And it was quite edible.

Added Monday 02 Jan 2017 8:06 PM

I can't do that ..

If you want to live, you will not be so fussy. Do you remember the cow from "Peculiarities of the National Hunt"?

How many guests I have.
Girls, I apologize, but notifications do not come to me, I decided to walk, look through.
And here ... wow, such heated arguments
Anh, I will answer right away. I didn’t eat it with a flower, nor with a raw one. nor with boiled.
I make myself without potatoes.

Girls, I finely crumble a fresh cucumber and sprinkle the salad when serving, if you mix it right in, it will still drain away and you can leave it the next day.
And I also dress the salad at least 2 - 3 hours before serving. He manages to get saturated and make friends. All the same, when refueling right before serving, I do not taste good ((