Read how to prepare classic olive. It's important to use Olive correctly - here are the ways to prepare the salad. Olive classic with cowbass

Olive is a popular salad in Russia, which is rightfully respected by the people. The recipe for the classic olive salad with cowbass was invented by the legendary French chef Lucien Olive, who runs the famous restaurant “Hermitage” in Russia in the other half of the 19th century.

In its prime appearance, the Olive Salad consists of cherry herbs with expensive ingredients (for example, black caviar) with a secret sauce dressing made by the chef, which gives an original and unique taste.

Today's classic olive is prepared from vegetables (carrots, potatoes, cucumbers, canned peas, etc.), eggs, the main meat ingredient (chicken, chicken, cowbass) with added sauce dressing (mayonnaise, sour cream) and spices. y. Preparing olive oil at home for the new table is the correct solution to the skin problem.

Behind the cordon, the food is known under the names “Hussar salad” and “Russian salad”. In Russia, many gentlemen call olive the ultimate winter salad.

How many calories are in an olive?

The energy value of the salad lies in the fat content of the dressing (sour cream and mayonnaise) and the type of meat (meat cheese).

Olive with added cowbass and “Provencal” mayonnaise of standard fat content 190-200 kcal per 100 g product.
Olive with chicken fillet and light mayonnaise is about 130-150 kcal per 100 g.
Olive with fish (pink salmon fillet) and mayonnaise of medium fat content approximately 150-170 kcal per 100 g.

Classic Olive salad with cowbass – rock recipe

Ingredients:

Boiled kovbasa – 500 g,
Eggs – 6 pieces,
Potatoes – 6 bulbs of medium size,
Carrots - 3 pieces,
Fresh fruits - 2 pieces,
Cybula - 1 head,
Green peas – 250 g,
Gherkins – 6 pieces,
Sil - 15 g.

Preparation:

I boil the vegetables for olives. Let it cool down to room temperature.
From the boiled eggs I see the scallop. The tsibula is very shaky and shaky. I crack the eggs into thin pieces. I cut the rice into cubes.
I fly in the deep grass.
I add salt until it tastes good. I season it with mayonnaise. I'll mix it carefully. It is necessary that the mayonnaise and salt be distributed evenly throughout the salad.

Video recipe

Delicious!

Classic olive - French recipe

French olive salad with veal and quail eggs is made from a large number of ingredients. Seasoned with a tasty sauce, the animal is given delicious black caviar. A salad prepared with the “canonical” recipe will become a staple on the new table.

Ingredients:

Main

Hazel grouse - 3 pieces,
Quail eggs – 6 pieces,
Marinated cucumbers (cornichons) – 200 g,
Lettuce – 200 g,
Potatoes - 4 bulbs,
Pressed black caviar – 100 g,
Crayfish – 30 pieces (small),
Fresh fruits - 2 pieces,
Tilyacha mov - 1 piece,
Capers - 100 g.

For refueling

Gostra girchytsia – 1 teaspoon,
Olive oil – 6 tablespoons,
Vinny otset (white) – 1 large spoon,
Egg pan – 2 pieces,
Salt, black chalk pepper, chasnik powder - to taste.

Preparation:

Hazel grouse. Carefully wash the hazel grouse carcass. I'll gut it.
I transfer the carcasses into a saucepan. I add cibulin and salt to the water. I cook 90-100 hvilins on medium heat.
Mova. I wash the veal fish. I let it cook in another saucepan with spices, carrots and a head of cibul.
I take out the cooked meat and game. I'm going to stop cooling down.
I take the skin from the hazel grouse and remove the tassels. For the salad, I strengthen the fillet part. I cut it carefully.
I cut the veal into medium-sized pieces.
Cancers. I boil the crayfish and stop eating. How to cool, strengthen the meat and cut for the olive.
Vegetables. I set 4 eggs to cook in large saucepans and then boil them. I clean the brews and cool the potatoes. I can see the scallop. I cut potatoes into cubes, shaky quail eggs.
I take a salad bowl. I put the bottom from lettuce leaves torn into pieces.
My fresh pickles. I can see the skin. I cut into pieces of average size. Capers and pickled cucumbers in more detail. I put it in the salad bowl with freshly coated cucumbers at once.
I chop up the ingredients. I transfer it to the salad bowl and place the ubik dish.
Refueling. Prepared dressing to add piquancy and special taste to the salad. I beat a wreath of beans from the beetroot, two quail eggs with hot homemade mustard and sill.
I add olive oil in portions to one mix. I pour in the masi until it thickens.
When I prepare the mayonnaise-egg sauce, I add chasnik powder, pour in some wine citrus, and add some black pepper.
I'll mix it thoroughly. I dress the salad.
To decorate the herb, create a garnet of black caviar around the edges of the plate, add one spoon to the top of the salad. If there is no black caviar, replace it with pink salmon caviar.

Olive recipe for New River

Ingredients:

Yalovichina – 600 g,
Carrots - 4 pieces,
Potatoes - 4 pieces,
Marinated cucumbers - 8 pieces,
Green peas – 80 g,
Chicken eggs - 6 pieces,
Mayonnaise - 100 g,
Parsley – 1 spoon,
Salt, spices, fresh herbs - to taste.

Preparation:

I wash the yalovichina several times under running water. I’ll dry it with the help of kitchen paper towels. I cut out the veins and visible pieces of fat.
I pour water. I put the salt on the stove. Cooking time: 60 minutes in boiling water. I take out the cowhide, put it on a plate, check it, and it’s cold.
Carrots and my potatoes. I'm putting it in the skin. For cooking vegetables, use a vikory steamer. Cooking hour – 35 hvilin. Remove from the cooking tank. I peel it after washing and cut it into cubes.
I open a jar of canned peas. I make Ridina angry. As that slime is so feisty, I kindly rinse the peas with running water.
I boil the eggs hard. I clean the scallop after placing it in cold water.
I'm bringing great joy. I add chopped ingredients for the salad. I cut the cooled cowhide into neat slices. I put it in olive oil. I'm hanging peas.
Yak dressing vikoristuyu classic mayonnaise. I give priority to the lungs, with low fat instead. Salt and pepper to taste.
Mix all ingredients thoroughly. I put olive salad on New River in a culinary form. I'll tamp it down. I decorate the beast with parsley leaves.

Cooking video

A simple recipe with boiled cowbass and fresh cucumber

Ingredients:

Varena kovbasa – 250 g,
Chicken eggs - 4 pieces,
Potatoes - 4 pieces,
Fresh cucumber - 4 pieces of medium size,
Salt, pepper, mayonnaise - to taste.

Preparation:

I boil the potatoes. To speed up the process, I cut the vegetables into 3 parts. To ensure the potatoes are ready, I poke them with a fork. I add water and let it cool down.
The compact-sized castrulica has hard-boiled eggs. Khvylin 7-9 near boiling water.
I cooled the potatoes and cut them into cubes. Crisp boiled eggs, fresh cucumbers, boiled cowbass.
I transfer the detailed ingredients to a deep plate or large saucepan.
I'm popping green peas. I add water. I sip a jar of salad instead.
I save olives without mayonnaise or salt. I season and salt the salad before serving. For relish, I add extra fresh black pepper.

Delicious!

Prepared olive with cowbass and corn

Ingredients:

Kovbasa – 200 g,
Canned corn – 1 jar,
Potatoes - 5 pieces,
Cybula - 1 head,
Egg (chicken) – 4 pieces,
Carrots - 1 medium-sized piece,
Fresh cucumber – 2 pieces,
Creep – 8 shots,
Salt, mayonnaise, sour cream - to taste.

Preparation:

I boil eggs, potatoes and carrots. I cook the eggs in a hot bowl, add cold water and bring to a boil. I cook it steeply, 7-9 hvilin. I take it out and put it in a plate with cold water. In another bowl, cook the vegetables until tender. The carrots will come first, then the potatoes.
While the boiled vegetables are cooking, I clean and finely chop the chicken. I hang over a large bowl, carefully crushing the juice with my hands, like a kebab marinade. I gradually distribute it along the bottom of the bowl.
I cut the eggs into small cubes or grate them. I'm squealing with another ball.
I cut boiled carrots in a similar manner. I'm hanging on the beast with broken eggs. The offensive ball is a potato.
I wash the crop tops. The greenery is shaky. I pour it into a bowl. Then I cut cucumbers and cowbass. I add olive oil, cowbass and corn to my winter salad.
Warehouse kukurudzi, in advance angering the country from the banks.
When preparing the salad for the evening, I put the salad in the refrigerator without dressing with mayonnaise or stirring the balls.
Before serving, add salt, add dressing, mayonnaise and sour cream. I'll mix it carefully.

Olive is ready!

How to make olive with smoked cowbass

Corisna please. To make the vegetables easier to peel, cover them with cold water after boiling. Cover for 7-10 minutes, and then clean.

Ingredients:

Cervelat - 150 g,
Chicken eggs - 3 pieces,
Potatoes - 3 bulbs,
Carrots – 4 small pieces,
Tsibulya - 1 piece,
Mayonnaise – 3 large spoons.

Preparation:

To prepare a salad, I boil vegetables and take 4 carrots.
I cut potatoes, carrots, and smoked kovbas into cubes. The tsibula is very shaky and shaky. I grate the boiled eggs.
I pour the liquid from a jar of peas. I transfer it to a sieve. I rinse under running water.
I take out the salad bowl. I am transferring the detailed components. Salt and pepper the olives, add fresh herbs and your favorite homemade spices for the eggplants. I season it with mayonnaise. I'll mix it up.
I serve it on the table.

How to prepare olive salad with chicken

Corisna please. To check the doneness of the vegetables, lightly pierce them with a toothpick. When lightly pricked, remove the vegetables from the multicooker. Place on a plate and drain.

Ingredients:

Chicken breast - 1 piece,
Carrots - 2 pieces,
Potatoes - 6 bulbs,
Cybula - 1 head,
Green peas – 200 g,
Ogirok – 2 pieces,
Roslinna oil – 2 large spoons (for greasing),
Soy sauce – 2 tablespoons,
Salt, pepper, curry, mayonnaise, crepe – to taste.

Preparation:

For quick cooking of vegetables, use a vikory multicooker. I put potatoes and carrots in the top bowl, turn on the “Steam” cooking program and set the timer for 25 minutes.
Cook the eggs on the stove. I cook it cool. Do not overcook, otherwise an unappetizing coating of gray liquid will appear on the roast. After boiling, I lower the eggs in cold water for 5-10 minutes. Let the purification go away.
Carefully wash my chicken breast. I’ll dry you with the help of kitchen towels. I cut it into medium size cubes. Salt, add spices (I use curry) and soy sauce. I place the pieces of chicken in a frying pan with pre-heated oil.
I'll lubricate it in the middle. I stir the pieces of chicken breast so that the meat does not burn.

Corisna please. The readiness of the chicken is indicated by the browning of the crust.

I transfer the meat to a nearby bowl. I'm depriving myself of my time.
For olive salad, I use fresh frozen peas, not canned ones. I heat it in a frying pan or in a microwave oven until soft.
Cooled vegetables, cooked in a slow cooker, peel the skins. I clean the tsibul for husk. I cut it into smaller pieces.

Corisna please. If the cibul has a strong flavor of flavor, cut the vegetable and then sprinkle with dill to soften it.

I grate the eggs or cut them into cubes. From the crop I can see the stem and rough needles. The shaky soft parts that were lost.
Combining all the ingredients in one product.
I season with mayonnaise and add salt. For extra flavor, I add black chalked pepper. Stir the salad so that the seasoning and spices are evenly distributed throughout the salad.

Video recipe

Serving olive with chicken and apple

Ingredients:

Chicken breast – 700 g,
Potatoes - 3 pieces,
Chicken egg - 3 pieces,
Carrots - 2 small pieces,
Fresh cucumber – 1 piece,
Solonium cucumber – 1 piece,
Green peas (canned) – 1 jar,
Apple - 1 piece,
Mayonnaise - 150 g,
Parsley, crepe, green tsibula - for relish,
Salt and pepper – to taste.

Preparation:

My breast. I set it to cook in a saucepan. I do the same with potatoes, carrots and eggs. I boil carrots and potatoes in their uniforms. I cook eggs cool. I cook 5-8 khvilins after boiling.
I remove the ingredients. I'm going to stop cooling down. I'm cleaning.
On a large wooden board I pick off the chicken breasts. I cut the meat for salad into medium-sized pieces.
I cut potatoes and carrots into small cubes. I transfer the chopped olives into a deep salad bowl.
I peel the eggs using a scallop. I put it on the kitchen counter. Very shaky.
I cut fresh and pickled cucumbers.
I finely chop the crepe, parsley and green cibul.
I mix everything at the great salad bowl. I add more canned peas (I add water to the jars). I give special relish to the olive salad with a shell of finely chopped fresh apple.
I add salt, add mayonnaise and pepper. I'll stir it again. The olive with chicken and apple is ready!

Savory olive with chicken and mushrooms

Ingredients:

Stegentsia chicken - 2 pieces,
Fresh pecheritsi – 400 g,
Potatoes - 2 bulbs,
Egg - 4 pieces,
Fresh cucumber – 2 pieces,
Fresh lemon juice - 2 tablespoons,
White cibulina – 1 head,
Parsley – 6 spoons,
Olive oil – 1 tablespoon (for greasing),
Sumish “Provencal herbs”, pepper, salt – for relish.

For sauce dressing

Mayonnaise “Provencal” – 2 tablespoons,
Yogurt without additives - 1 large spoon,
Olives – 2 tablespoons,
Black chalk pepper - to relish.

Preparation:

Boil the meat in salted water. In another saucepan I cook carrots and potatoes. I cook the eggs in a small bowl. I cook 5-8 khvilins in boiling water.
I cut the white cibulina into thin slices and again in full. I transfer the dish. I add fresh lemon juice. Marina 30 khvilin, covered with a lid and put in the refrigerator.
I cut the pecheritsa into small pieces. I put it on a baked frying pan with olive oil. I will smear 5-6 khvilins on a strong fire. I stir it to prevent it from burning. For example, prepare the salt. I put it in a plate to cool it down.
I clean the boiled and cooled vegetables and cut them into cubes. I try to cut it into pieces of the same size.
I freshen the greens even more crisply.
I'm mixing in a salad bowl. Gently process the zucchini in fresh lemon juice. I season the salad with a sauce dressing with many ingredients (as indicated in the recipe).
I serve the salad on the table. I recommend savoring olive oil with mushrooms and chicken for 24 years.

Delicious!

How to prepare olive salad with turkey meat

Ingredients:

Turkey meat – 400 g,
Potatoes – 3 pieces of medium size,
Carrots - 1 piece,
Eggs – 3 pieces,
Fresh cucumber – 2 pieces,
Canned peas – 200 g,
Canned capers – 80 g,
Mayonnaise - 250 g,
Bay leaf - 2 pieces (for boiled turkeys),
Salt, peppercorns, mayonnaise - to taste.

Preparation:

To prepare the olive salad with turkey meat, boil the vegetables thoroughly. I cook turkey meat in a slow cooker with bay leaf and black peppercorns.
Vilovlyu components of maybutny olive. I'm going to stop cooling down.
If everything is cool, I start cutting it up. I cut vegetables and eggs into medium-sized cubes, and turkey into small pieces. I transfer it to the salad bowl.
I crack the peas and capers. I pour the liquid out of the jars. I rinse the products under running water.
I'll mix it well. Salt and pepper. I season it with mayonnaise. I serve the delicious olive salad on the table, garnishing the beast with finely chopped fresh green zibule.

Original recipe royal style with hazel grouse and black caviar

Ingredients:

Grouse fillet - 400 g,
Veal mova – 100 g,
Black caviar – 100 g,
Canned crab – 100 g,
Lettuce – 200 g,
Salted cabbage – 2 pieces,
Fresh cucumber – 2 pieces,
Olives – 20 g,
Capers – 100 g,
Eggs – 5 pieces,
Tsibulya is half Tsibulini,
Homemade mayonnaise, yalevtse berries - to relish.

For sauce dressing

Olive oil – 2 bottles,
Zhovtki – 2 pieces,
Mustard, ocet, thyme, rosemary - to relish.

Preparation:

I carefully clean the liquid and the liquid, rinse it under running water and boil it for 120-150 minutes.
30 minutes before the end of cooking, I put the yellow berries and half of the cibulini in the boiler. I'm breathing hard. I carefully remove the skin from the boiled tongue. I cut into pieces of average size.
Prepared salad dressing. Olive oil is mixed with harvesters. I put in mustard. I pour Ocet. For spiciness, I add thyme and rosemary.
I boil the eggs hard. I fill it with cold water to quickly clean the scarlet. I cut into quarters.
I move on to hazel grouse meat. I simmer it in a frying pan, adding a bottle of water and my favorite spices. Vogon is above average. I transfer it to a plate.
While the birds are cooking, I cut the crab fillet and legs. I put a large, beautiful herb with the bottom laid out in front from the torn lettuce leaves. I add capers.
I strengthen the meat from the brushes and cut it. I transfer it to the salad and add mayonnaise.
The central part has a shaped olive base. I just add a garnet of quartered eggs and olives. I pour the prepared sauce dressing over the eggs. I put a neat cap of black caviar on top.

Garniy, savory and original olive is ready!

How to taste olive salad with fish

Ingredients:

White fish fillet – 600 g,
Fresh fruits - 2 pieces,
Potatoes – 4 medium-sized roots,
Carrots - 2 pieces,
Green cibula – 1 bunch,
Eggs – 5 pieces,
Canned peas - 1 jar,
Mayonnaise - 150 g,
Sour cream 15-liter fat content – 100 g,
chalked pepper (black), salt - for relish.

Preparation:

I’ll boil a fillet of white fish (if you find it on hand). After cooling, I cut into small pieces.
I cook potatoes and carrots “at the uniform”. I peel the skins and cut them into cubes.
I boil the eggs hard. I'm pouring it out. I pour cold water. I clean it with a scraper and grate it with a fine fraction.
Rinse fresh cucumbers under running water. I dry it, remove the skin and cut it into cubes.
Friendly I shout the green cibul.
I open the jar of peas. I take the marinade and rinse it in warm water.
I place the chopped ingredients and peas in the salad bowl.
I top it with mayonnaise and sour cream. I add salt and black pepper. I'll mix it up. Olive with fish is ready.

History of olive salad

Salad Olive is an original herb, invented by Lucien Olive, a renowned French chef and the head chef of a Moscow restaurant of Parisian cuisine called “Ermitage”. Sometimes the olive salad is reminiscent of the 50-60s of the 19th century.

There are a number of variations in its preparation. In my opinion, the best option is the classic version with boiled cowbass and sausages. If you have never prepared this amazingly tasty and rich salad, then the recipe is both for you and for your guests.

Popular on the new table in the entire Soviet Socialist Republic, the Radiansky “Oliva” is still displayed at festivals. Do you want to find out why we are so grateful to our guests? It's simple! The stock of ingredients, the availability of their addition, relish and presentation.

To prepare Radyansky Olive, take the products from the list.

As a meat ingredient in the salad there is milk sausage or boiled milk sausage.

Peel the sausages from the casing and cut them into cubes.

Boiled vegetable ingredients - including potatoes and carrots. Clean the skins of the vegetables. Let's cut into cubes.

Green fish and fresh grapes need to be shaken further.

Let's peel the eggs. Let's cut into cubes.

Fresh ham is kneaded in the same way as for ingredients - into cubes.

Place all salad ingredients, including canned green peas without rose brine, in a large salad bowl or large saucepan.

You need to salt the salad until it tastes good, season it with ground black pepper and mix carefully.

Before serving, add mayonnaise or sour cream and mix carefully again.

Radyansky "Olive" is ready! It’s light, soft and so delicious.

Olive salad has a long history. Its author is the chef and ruler of the Moscow restaurant “Ermitage”, a Frenchman by nationality. His name was Lucien Olive. For your honor, as you understand, the grass is named.

You could taste this herb at this restaurant in the 60s and 19th centuries. Olive carefully selects the exact recipe of ingredients for dry ingredients. The salad could now be eaten at the restaurant. Those who wanted to cook it on their own invariably ended up with a completely different result than the famous cook.

The secret of unraveling his great assistant master Ivan Mikhailovich Ivanov, who himself became a chef, and also at the Moscow restaurant. He himself began to prepare such a salad, and called it “Capital”.

And in 1894, the recipe was found by the first doctor of the press, and in the magazine “Our Hedgehog”. This recipe has changed from what we know today. His warehouse contained hazel grouse, crayfish necks, capers, and also a jelly-like warehouse, which may be called a lanspik. Also in it were olives, and dressed with mayonnaise of a high-quality vegetable, prepared with olive oil and French ointment.

Then recipes began to appear, in which the ingredients included crayfish, caviar, hazel grouse and veal, as well as other vegetables called pickles.

So, as you know, the recipes differ from the ones we were prepared for. If you want a dish and guess it’s French, all the ingredients are in a new typical Russian way. The salad has been cut off and another one known to us called “Russian”, and less known “Gusarska”. That's what they call you behind the cordon.

And we call it “Zimovim”, if it is prepared with salted cucumbers, and “Meat”, if we replace chicken meat with cowhide or veal.

And so, we agreed on the names. Now let's look at the recipes. I'll have a lot to eat at once. All of them are very similar to each other, but there are certain differences. The axis behind them is being sorted out.

For this recipe, the famous herb was prepared in Radyansky hours, and in our warehouse there were only 5 main components, including mayonnaise. All products were completely available during the period of terrible shortage, and this is why our people enjoyed this delicious salad.

Every day in the New River could not do without him. Why is there New River? Zhodne is holy, whether it is the day of the people, or the day of 8 Bereznya, it could not be done without this celebration.

Still cooking. If I don’t put a plate of it on any of the New Year’s tables, my daughter asks in an embarrassed voice, “What, there won’t be Olive?”... That’s it, for her it will no longer be sacred.

Nezabar is the New River. And for today’s rich people, today’s recipes will be even more relevant. Also gotuvatimemo.

We need:

boiled chicken – 250 g
potatoes – 2 – 3 pcs.
pickled fruits - 2 pcs (can be salted)
hard-boiled egg – 4 pcs
canned green peas – 0.5 bottles
mayonnaise – 350 gr
salt for relish

Preparation:

1. To prepare the best way, boil the boiled breast. Her meat is lighter, more tender, and not fatty. You can carefully cut it into cubes to preserve its shape.

Boil the breast in salted water and cool. Best of all, let’s just leave some of it in the refrigerator. Then take the skin from it and then cut it. The refrigerated product can be cut further. Viklasti at the bowl.

2. Boil the eggs thoroughly, but do not over-poach them in order to preserve the hot eggs. In the case of dried-out jam, the juice is gray and the grass does not look so beautiful on the table. Boil eggs for more than 5 - 6 minutes.

To easily peel the boiled eggs, cover them with cold water. It would be a good idea to clean them, the cold stench is easier to smell.

Call me to grist for their cutting with eggs. The cubes remain the same size, neat and small.

For me, the secret to the salad lies in cutting all the ingredients into pieces. With this rank of stench it is better to eat one after another. And mayonnaise literally envelops a small piece of skin, making it incredibly tasty.

3. Potatoes also need to be boiled and cooled, you can also do this in the refrigerator. Because if you cut it while it’s warm, you definitely won’t get neat cubes. Moreover, if the potato variety contains a lot of ingredients, it may result in a puree with solid particles.

4. Also cut the cucumbers into cubes. You can taste it like pickled cucumbers and pickled salts. Be sure to lather yourself so that the stench doesn’t take away from the rich salt and water. Otherwise there is a relish for seeing them.

And be it any kind of salad, it’s good that the tastes of the guilty will be combined and avoided.

And then take two different cucumbers at once: one fresh, and the other pickled. Before we speak, it’s delicious to go out and finish it!

5. Green peas make the country angry. Then add it to the back of your throat.

6. Add salt until tasteful and top with mayonnaise before serving.

7. Then place it in a deep or flat salad bowl and garnish with scoops of chilled, chopped chicken and egg.

And remembering how they prepared it over time, you can decorate it with crab meat, crayfish necks, red caviar or olives. This will also be the case for the Christmas season, as you will definitely not deprive anyone of the baduja.

That's it, the herb is ready and you can immediately enjoy it.

This is a classic recipe for “Olive” or “Stolichny” salad, which was prepared during the festive hours throughout the entire territory of the region.

Salad “Olive” with cowbass and salted cucumbers – a simple recipe

This is a simplified version of the famous salad. I may call it “Winter”. It was important for me to call it “Olive”, because the ingredients of this recipe were missing, perhaps only eggs. Before speaking, I will also propagate the original version of the recipe for your respects, based on today’s statistics.

Why the salad is called “Winter” is explained very simply. All the components that are in this case calmly can be found out at any time of doom or sedation.

During the Christian hours, the shelves of grocery stores became meager. Ale os of potatoes, carrots and barrel pickled vegetables were always available. Most of them were cooking.

And we bought the chicken for coupons, and it was not a regular product on our table, so they replaced it with cowbass.

We need:

boiled kovbasa – 300 g
potatoes – 2 – 3 pcs.
carrots – 1 – 2 pcs.
Solonium kernel – 2 pcs.
boiled eggs – 4 pcs.
green peas - 0.5 bottles
mayonnaise – 350 gr

As soon as it was possible to add a green cibul, they added it. And it happened that they specially felt it on the windowsill to New Rock.

Preparation:

1. Boil potatoes, carrots and eggs. Potatoes and carrots can be boiled in one saucepan. It’s not easy to cook the eggs together with them. It is likely that due to the difference in temperature, the shell of the egg may crack, and then dark water from boiling the vegetables will immediately penetrate into the crack. The whites will be fermented and the eggs will become a gray, ungarnished color.

If you thought about cooking them at the same time, it’s not hygienic.

2. Cool vegetables and eggs. Pour cold water over the eggs, and let the vegetables cook on their own. It looks like you should pour water on them, otherwise I don’t recommend this method of vikorism. During this procedure, the potatoes become extremely rare, and due to the difference in temperature, they burst in the middle. And the carrots become mummy, which is also not good.

Before speaking, potatoes can be boiled in already peeled water in salted water. At the end of the cooking time, add black peppercorns and bay leaves. Cooled potatoes will be even more delicious. And give our salad additional advantages.

Cut all the ingredients into cubes, neat and small.

3. Now shodo kowbashi. No matter how delicious it is, the final result will be delicious. This is definitely true! Previously, we tried to buy some “Doktorska” boiled water, and then a little “Ostankinska” again. The insults of these varieties were delicious. And my favorite sweets would be a cowbass sandwich.

When you arrive from the street, you’ll grab a bowl of bread and a piece of cabbage, quickly leave, and go back to the street. A child’s sandwich can easily replace hedgehogs.

“Zimovy” is already being prepared with shredded ham and smoked cowbass. I'm afraid I'll give the title "Doctor's" again. Perhaps nostalgia from childhood. It’s true that I don’t buy it cheap. I am trying to add a product from a well-known, verified extractor from natural ologna.

The cowbass is cut with the same size pieces as the steel components.

4. Angry the countryside with canned peas.

5. Cut salted salts or pickled cucumbers into cubes.

6. Mix all components in one bowl.

If you wanted to add green fish, then cut it as well. Well, before we speak, we won’t say anything. So give it to me kindly.

7. Add salt for relish and season with mayonnaise.

If you have salt, then make sure to mix up the mayonnaise with the pickles. So salt it carefully so as not to over-salt it.

Everyone deserves it! It seems that the taste is not extraordinary and drink it, but why should it turn out this way? When they discover, they marvel. Without telling anyone yet, it’s not tasty!

You can also mix mayonnaise with mustard, which adds extra spiciness to the salad. If you want to pepper the herbs, then it’s best to add them to mayonnaise, mix, and then season the salad with the cut-off mixture.

Vzagali, as far as I can tell, looks even more positive, especially with the green tsibule. It has a wide range of colors - orange, yellow, white, green... And you can simply add green cybulum to the animal. Do not mix it with all the mixture.

Or else you can add parsley or crepe. Initially, we get a little tired of the classics, but then it will be even tastier.

And add salt and stir the salad until you are ready to serve it. And season with mayonnaise. And so they cut it, and don’t stop standing in the refrigerator with just chopped balls until the time comes.

The herb turns out to be very beautiful, framed in a culinary metal ring. To do this, you need to thoroughly fill the ring, lightly tamping it with a spoon. And then give the beast a salad that’s even better. Then the ring will be removed and you will lose such a garish look.

Before you prepare a salad for New Year’s Eve, you may wonder what decoration methods you can come up with for this reason. And besides this option, you can also try other equally good recipes for the saint.

Classic recipe “Olive” with meat and green apple

And such a recipe will certainly delight you with its delicate and fresh taste. And few people can guess what gives you such an inestimable taste and aroma.

We need:

boiled veal – 250 gr
green apple – 1 piece
potatoes – 2 – 3 pcs.
carrots – 1 piece
Fresh cucumber – 2 pieces (small)
boiled eggs – 4 pcs.
green peas - 0.5 bottles
green cibula - bunch
salt for relish
mayonnaise – 350 gr

As a matter of fact, there is no longer a shortage of products, and the number of components has begun to increase. And the warehouse already has meat, so there’s a lot to say about that.

Preparation:

1. Boil the meat in salted water. Moreover, it’s better to do it ahead of time, so that it can cook well, cool down on the inside, and let the pieces sit in the refrigerator for later slicing.

Moreover, I incorrectly indicated the type of meat. This is the lower, lower yalovic, and cook faster, and then you won’t be able to add all the juice to the broth. Pork is too fatty, it’s best not to cook it for cooking. And the lamb has a slight smell, which you might notice in the salad.

Well, remember, I told you about the process, and you can choose the type of meat that you respect for your needs.

2. Cook potatoes and carrots in the same way. Then cool them and cut them into cubes.

3. Boil the eggs and cut them into pieces.

4. We always take fresh cucumbers. We savor the herb not only with its taste, but also with its smell! Better, so that the stench was not too great and fluffy. The stench is more fragrant and savory, like long salads. If you have already grown them yourself, you can take them. Ale up to New Rock, the stench definitely won’t go away. And the shops often lack relish at all.

Cut them into cubes as well. And bring respect to the skin. Because it's so bitter, it's better to cut.

5. Cut the green cibul. Add green peas to the hot mixture, which previously made the whole country angry.

6. Well, one more main component is green apple. The variety “Semerenko” is even more garniy in stock. The taste is sweet and sour, juice the apple itself and it’s even more delicious.

The apple needs to be peeled. This is a winter variety, and the apple is hard. Respected by the Strava. Also cut the apple into cubes.

It is necessary to prepare it if you immediately bring the salad to the table. If you plan to let it sit for an hour, then put the apple aside.

And once you prepare the herbs and prepare them for the table, then you will cut them.

7. This will need to be salted, mixed and seasoned with mayonnaise.

If the hedgehogs prepared a lot for one meal, then season it with a little more. Salads dressed with mayonnaise do not last long. It is not necessary to save them from such a view.

Before speaking, for my son I am preparing a salad according to this recipe, without adding meat. It’s important to consider the vegetarian option.

Classic recipes of that very old “Oliva”

We looked at the main options for classic salad preparation. However, the story would not be complete if it did not include the very recipe that Lucien Olive used to prepare his herb. I do not undertake to confirm that it is 100% correct, but it is still accepted as such to this day.

The following products were used for preparation:

hazel grouse – 2 pcs.
veal language
Pressed caviar - 1/4 lb
boiled crayfish - 25 pcs
fresh salad – 0.5 lb
eggs, hard-boiled – 5 pcs.
Fresh cucumber – 2 pcs.
caper - 1/4 pound
pickles (fruit vegetables) – 0.5 cans
soya – kabul (Pivdenny sauce) – 0.5 cans

Mayonnaise is prepared creamy and includes the following ingredients: 2 eggs, 1 pound olive (Provence) olive and French ocet.

And in 1897, the book “A Guide to Learning the Fundamentals of Culinary Art” was published, and it showed even different proportions and food storage. Moreover, the recipe was signed by one person.

The following products were reviewed:

hazel grouse - 1/2 pcs
orgs - 1 piece
potatoes – 3 pcs.
capers – 1 teaspoon
olives - 3 - 4 pcs
Provencal mayonnaise – 1.5 tbsp. spoons
soy – kabul (Pivdenny sauce) – 1 tbsp. spoon

For embellishment:

lanspik – 1/4 bottle
crayfish necks – 3 pcs.
lettuce – 3 – 4 leaves

Prepare the salad using this method. All ingredients were cut into small size pieces and seasoned with sauces.

When served, it was decorated with green leaves, crayfish necks, and a cold lanspik was cut. The strain was served very chilled.

Yes, Lanspik means a rich broth for preparing aspic. It was boiled and then refrigerated until it became jelly-like. Then they cut it and added it until it was ready, just before serving.

The main ingredient was primarily hazel grouse. It was appreciated that, following the classic recipe, the strain can be easily prepared for them. Even later they began to produce chicken meat, veal and, most importantly, cowbass.

Now, knowing how to prepare your favorite herb, whatever the recipe, you have a choice. And, of course, I have never cooked “Oliva” in my life. Ale just not for the oldest recipes. And I really would like to repeat it. Let's take hazel grouse, crayfish necks, and a sauce with a wonderful name. It’s melodious, and it’s important to know its recipe.

If people wanted to, they might have known and prepared it. And I found this wiki on the Internet.

Miracle! Well, we need to take this nutrition more seriously. It turns out that everything can be known and gained.

In the meantime, when your daughter asks you to prepare the “Olive” salad, you buy 5 main ingredients from the store and cook it the way it was cooked a long time ago. Just follow this classic recipe, which is the main and favorite one for the rich.

Delicious!

Recipes for olive salads have long been enjoyed by a great number of people, without which it is impossible to recognize the sacredness. No matter how much the gentlemen would change the olive stock and add the desired ingredients, all the same, with the traditional recipe, the prices of innovations cannot be compared.

The recipe for preparing the olive will also emerge from the boiled olive.

With such a look, it was customary to give this herb for the Radian hours. Kovbasa, a product available in the USSR, became an invisible part of this marvelous salad.

What to include before olive salad:

250 gr. boiled cowbass;
300 gr. canned peas;
4 eggs;
2 carrots;
3 potatoes;
3 salted olives;
100 gr. mayonnaise;
1/4 tsp. salts

Olive - how to prepare:

Cut the cowbass into cubes.
Open a jar of peas and anger the whole country.
Mash the carrots and potatoes from the saw and ash and boil. When ready, cool the root vegetables, peel the skins and cut into pieces.
For details, please refer to the size of the pieces with other components.
Add all ingredients, add mayonnaise and mix.

Olive - traditional recipe

Cowberry and olives have been boiled - these are the ingredients that make it possible to prepare simply a miracle herb. The taste of such olive oil is unique, similar to the original, Radian version, but truly special, incredibly delicate and sophisticated.

What is needed in olive salad:

300 gr. Yalovichini;
3 potatoes;
2 pickled cucumbers;
1 carrot;
4 eggs;
50 gr. olives without brushes;
100 gr. mayonnaise;
150 gr. sour cream;
50 gr. cibulin green;
1/4 tsp. salts;
1/4 tsp. pepper

Steps to prepare:

Drain and boil the yowl cheese in salted water and spices. Then cool the meat and cut into cubes.
Mash and boil the root vegetables, then cool and peel. More details.
Boil the eggs and then cool, peel and trim with egg slices.
Throw the olives onto the tray to drain the glass.
Cut the cucumbers into pieces. Because the skin is too thick, it needs to be cut.
Wash and dry the greens thoroughly. Please contact me later.
Add all products to the Christmas season, salt, pepper, add sour cream and mayonnaise, mix.
Before serving, sprinkle some chopped greens.

Porada: How many olive salads are there in the refrigerator? If you have prepared a large quantity of appetizers, you do not need to season them immediately; the leftovers with mayonnaise can be saved a little.

Olive preparation method

An unusual combination of products that creates a savory taste. This appetizer will be enjoyed by everyone present at the table.

What to include before storing olive salad:

3 potatoes;
300 gr. chicken fillet;
2 pickled cucumbers;
1 apple;
4 eggs;
1/4 tsp. salts;
1/4 tsp. pepper;
150 gr. mayonnaise.

Olive salad pokrokovo:

Mash the potato bulbs, boil, cool and peel. Cut into cubes.
Wash the fillet, trim off the spilt and fat. Boil the meat in salted water, cool, then trim.
Throw the peas onto a drushlyak so that the glass is well drained.
Cut the cucumbers into strips of the same size as other components.
Mash the apple, peel the skin, cut it open and remove the middle. Slice the plaid.
Combine all ingredients, add mayonnaise and mix. Add salt and pepper to taste.

Porada: if you don’t know how long to cook carrots for olive salad, then if you keep the size of the root vegetable, the cooking time after boiling can take 15 minutes or more.

Traditional olive salad with chicken meat

It is richer and easier to digest, since the main component is boiled chicken meat. In this case, the salad does not contain any savory elements, but then some peculiarities and flavors emerge.

What is needed for olive salad:

3 potatoes;
4 eggs;
1 carrot;
1 cibulin;
2 pickled cucumbers;
300 gr. chicken fillet;
300 gr. canned peas;
100 gr. mayonnaise;
1/4 tsp. salts;
1/4 tsp. pepper;
25 gr. green.

Olive salad recipe:

Wash the carrots and potatoes until they become brown, boil and cool. Then peel the root vegetables, remove the skins and cut into cubes.
Boil the eggs hard, cover with cold water, and let cool. Then peel and chop.
Give Tsibulin some lushpinnya, nashatkuvati.
Drain the chicken meat, trim off the spilts and boil in a little salted water, cool. After the fillet, it is necessary to cut it according to the size with other ingredients.
Squeeze the peas out of the jars with a spoon and place them loosely on a towel with a paper, so that the liquid comes out.
Puree and chop the greens.
Combine all ingredients, season with mayonnaise and mix. For the relish, add spices and strength.
Before serving, add some chopped greens as an appetizer.

Traditional olive salad with fresh cucumbers

Well, what can we add, lower olive with fresh, crispy tomatoes? This very component gives a wonderful summer sunny atmosphere in the bitterest cold. The same taste from added vegetables becomes more subtle.

Requirements:

2 fresh cucumbers;
2 carrots;
4 potatoes;
200 gr. canned peas;
4 eggs;
300 gr. pork;
70 gr. cibulin green;
1/4 tsp. salts;
150 gr. mayonnaise.

Steps to prepare:

Mash the cucumbers and cut them into cubes. Whenever the skin is bitter, it is better to cut it.
Wash carrots and potatoes, boil, then cool. Then peel the root vegetables from the uniforms and cut into slices.
Put the peas in jars on a drushlyak, so that the glass is safe.
Boil the eggs until cooked and cool. Then peel and chop.
Wash the pork tenderloin, trim off the fat and spilt, and simmer in water with added salt and spices.
When the meat is ready, cool and cut into sizes with other ingredients.
Wash and chop the green tsibula.
Combine all ingredients, season with mayonnaise and mix.
Before serving, decorate the appetizer with chopped green tsibula.

Olive salad is a miracle, marvelous and irreplaceable herb. The same traditional recipe for the snack is what is required. No matter how much the gentlemen have become aware of the innovations, it is still impossible to discover the everyday style without a traditional option.

warehouses
Potatoes - 500 grams
Kovbasa Likarska - 250 grams (who would have thought? It’s not less)
Large eggs - 5 pcs
Fresh cucumber – 250 grams
Pickled cucumber - 250 grams (pickled itself)
Tsibul ripchasta chervona, Tsibul green - 250 grams of zagalny vaga
Parsley - 1 bunch
Green peas - 1 jar
Mayonnaise - 2 tablespoons with bitters
Store-bought sour cream – 2 tablespoons with bitters (I had very little sour cream, so I added 4 tablespoons
Great uniodified strength - for the relish
Freshly ground black pepper - for relish

Preparation
So, we boil the potatoes near the water on a small fire under the lid for 30 minutes. Turn over the boiled potatoes by piercing them with a thin long knife.
Boil the eggs on a small fire for 10 minutes.
Cool the potatoes and eggs.
Prepare the mayonnaise according to the recipe (there are no ingredients needed for mayonnaise here. Follow instructions).

Cut all the ingredients into small pieces, including the fillet. Clean the cucumber as quickly as possible.
Eggs can be sliced without beans, and then scooped into the salad.
Finely chop the parsley.

Place all ingredients in a separate container.
Put mayonnaise and sour cream there.
Open the can of peas. You can drink the juice and put the peas in a container.

Season with salt and pepper and mix well.
It will be better if you let the salad sit in the refrigerator overnight.

Important
The more accurately and evenly you cook the vegetables, the better the result will be to taste.
The cucumbers are mashed but marinated, because... The pickled cucumbers themselves, together with the fresh ones, add the necessary relish to the salad.
I don’t like boiled carrots, but you can add them however you want. It’s true, it’s better to bake it in the oven. This way it’s better to preserve the taste. Don't forget to cut them into the same cubes as all other vegetables.
The ribeye can often be marinated in wine, lemon juice or sumac (as is done in Turechchina) to increase the spiciness or, at the very end, replace it with fresh cucumber. Place the green cibul on the side.