Olivier is a winter salad. The recipe with venison and avocado sausage is suitable for a New Year's feast

Outside of our country, olive is considered a Russian salad. He, along with okroshka, borscht, pancakes, vinaigrette and kvass, has long been counted among the national cuisine of the Russian people.

Russian salad with a French name

Recipe for a winter classic salad with boiledsausages know by heart almost all adults of the former Soviet Union. He is loved in our country, as nowhere else in the world. It is constantly supplemented, improved, but still everyone knows what is meant by the word "Olivier". The recipe for salad "Olivier classic", or "Winter with sausage", is among the mandatory, which should be taught at school in homework lessons for middle-class students.

History and changes in the recipe

Sometimes it is possible to hear from foreigners thatvinaigrette is the same "Olivier", only its summer version. In it sausage is replaced with boiled beet and sometimes herring is added. And what is okroshka? The same winter salad with boiled sausage, only poured with kvass and instead of mayonnaise dressed with sour cream. There is a simple explanation why in our kitchen there are so many Russian dishes with French names.

In the 18-19 centuries, fashion for everything French cancompare with the fashion of recent decades for all American and Western European. Cuisine, language and, in general, all domestic fashion react very sensitively to new trends, which are more or less actively introduced into everyday life. Traditional European potato salad in the vastness of our homeland began to be made with boiled veal or game, and in the Soviet period, when there were interruptions with meat, they were replaced with boiled sausage. More often than not, the Doctor's.

Once - for a festive feast, now - for a quick dinner

Winter salad (recipe with sausage) has long ceasedbe an actual festive dish for the New Year. Food deficit us, fortunately, long ago left, so to look for shops sausage and save it for a special case of need is no longer. The close refrigerators gave way to large multi-compartment units, and the salad is winter, with sausage, and even better - with meat, sea reptiles, caviar, herring or other fish, you can now do at least every day.

And now tell you how to prepare a salad winter(recipe with sausage). Cook the carrots, potatoes and eggs, buy salted cucumbers, green peas or canned corn, mayonnaise, sausage without fat or boil any lean meat. These are the basic basic ingredients for Olivier. They can be stored in the refrigerator and before dinner you can combine in a hearty and tasty salad. It depends on you, you will cook the vegetables in water or bake them in foil in the oven, the main thing is that they do not boil in water and turn into mashed potatoes. In order to avoid such misfortune, prepare them in a peel.

Some difficult questions

How to determine the number of ingredients? This question usually occurs in young and inexperienced cooks. They long and painfully decide how many grams to put potatoes, whether to count the weight of the peel or not. The answer is simple: for a small number of eaters, the amount of potatoes, carrots, peas and meat and onions prepared for mixing in a salad bowl should be approximately the same.

Onion in winter salad (recipe with sausage)not everyone likes to add - from it the salad quickly deteriorates, and the smell is not pleasant to many. To neutralize these unpleasant features of a very tasty and healthy onion, you need to do the following: cut the onions for salad as small as possible, boil water and pour the vegetable with boiling water. Immediately throw the onion into a colander. Now you can safely put it in a winter salad.

The recipe with sausage in the Soviet way did not presume the presence in it fresh greens of dill, parsley, celery or arugula. Now a small amount of spicy herbs are very welcome.

Green peas are successfully replaced not only with corn, but also cut into pieces of canned olives, asparagus or gherkins.

What's in the salad should be unchanged, so it's cask grains. Do not try to replace them with pickled vinegar. With them, Olivier will lose its classical charm.

Foods needed for salad:

- boiled sausage;

- boiled potatoes;

- boiled carrots;

- hard boiled eggs;

- green pea;

- cask grains;

- onion;

- avocado;

- mayonnaise.

In the classic recipe, there is no avocado, but this fruitvery harmonious for meat salad and to taste, and in color, and in consistency. It must be peeled off, cut from the stone, chopped into cubes and, not darkened, sprinkled with lemon juice and added to the salad.

If it seems that with a usual boiled sausage lettuce will be rustic, then make it with sausage from venison or from some exotic meat.

Potatoes and carrots cook or bake better without salt. It is in sufficient quantities present in cucumbers and mayonnaise.

All the ingredients of the lettuce are crushed to about the size of green peas, dressed with mayonnaise and thoroughly mixed with two tablespoons.

Salad will be tastier, if before serving on the table, it will stand for two hours in the refrigerator - it will cool and become soaked.