Traditional recipes

Russian salad

Russian salad

The potatoes are washed and boiled in their skins.

Peel the carrots, wash them, cut them lengthwise and boil them.

Rinse the pickles with cold water, then chop finely. The same is done with donuts. All the pickles are put in a sieve, drained.

When cooked, rinse the carrots with cold water, cut into small pieces and place in a large bowl with the pickles.

The boiled potatoes are peeled, rinsed with water, then put on a large grater and put in a bowl. Add the peas (pancake with water) and homemade mayonnaise and mix everything, then the salad can be served.

Keep 1-2 tablespoons of mayonnaise and vegetables for garnish.


Russian salad

Order the Russian Salad from Mananci Acasa and you will enjoy a delicious and finely prepared dish made from freshly cooked and carefully chopped vegetables mixed with homemade mayonnaise.

Russian salad goes very well with tender snacks or delicious meatballs prepared in our kitchen.

Choose to order Russian salad when you want to prepare a delicious meal with your loved ones.

Contains: potatoes, carrots, pickled peppers, pickled cucumbers, mayonnaise. About 6-8 servings.


Russe salad with eggless mayonnaise

  • For the salad:
  • 1 large potato
  • 1 large carrot
  • 2 murals
  • 50 grams of boiled peas
  • 1 small boiled celery
  • salt to taste
  • For mayonnaise:
  • 1 can of boiled naut
  • 1/2 small boiled zucchini
  • 1 teaspoon mustard (I always make it at home, very fast, simple and cheap)
  • 3 tablespoons extra virgin olive oil
  • 2-3 tablespoons plain water
  • salt to taste
  • For decoration:
  • 1 large carrot
  • a few strands of parsley
  • 1 fir marar

THE ROMANIAN CHRISTMAS RECIPE - The traditional beef & quotsalata & quot

Here is a Romanian starter of Russian origin, with a French name, that mothers prepare for every big event of the year: Christmas, New Year's Eve, Easter and another birthday. The recipe varies by region, city and cuisine and sometimes the "beef" salad doesn't even contain beef.

But to make a real "beef" salad for four people, you need 500 grams of lean beef, 500 grams of rave celery, two or three carrots, 4 medium potatoes, 300 grams of peas, three or four medium pickles, in brine or vinegar, and finally a good classic mayonnaise, made with about three eggs. Boil the potatoes in a dressing and peel them when they are still hot.

Cut them into cubes about an inch on each side. Cut the pickles in the same way. Boil the other vegetables (celery rave, carrots and peas) in salted water and separately the meat in salted water with a bay leaf and a few peppercorns. Cut the meat, rave celery and carrots into potato-like cubes and mix with the other ingredients. Salt and pepper. Pay attention to the amount of salt you put in, as the pickles are already salty.

Make a mayonnaise of your choice and taste, with two or three eggs. Add it to the other ingredients and mix well. Keep some mayonnaise for decoration. And about that, know that Romanians love the unusual decorations of beef salads. Place the salad on a platter and level it.

Then cover it with a thin layer of mayonnaise and use olives and vegetable juliennes as well as baked egg slices to draw seasonal decorations or write different wishes. The result depends on your imagination. Also know that you can replace beef with chicken white or give up meat altogether. In this case, you will prepare another Romanian dish with the French name: the "Russian" salad.


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 boiled peas, finely 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.


Russian Vegan Salad

Russian-style vegan salad is the meat and egg-free version of the & ldquoboeuf & rdquo salad recipe or & ldquoa la Russe & rdquo, which we usually prepare for the holidays. I made the healthier version with vegetable mayonnaise and without cholesterol. I added less mayonnaise than usual.

The egg is just for decoration. If you remove it from the recipe, it results in a 100% vegan salad A La Russe. Although I used vegan mayonnaise, I decorated it with egg because I wanted to make a cute little snowman. I served the salad at Christmas.


Russian salad recipe

Russian salad recipe from: potatoes, carrots, celery, parsnips, parsley, margarine, peas, cucumbers, donuts, mustard, mayonnaise, salt, pepper.

Ingredient:

  • 1 kg of potatoes
  • 2 carrots
  • 2 small celery
  • 2 parsnip roots
  • 2 parsley roots
  • 50 g margarine
  • 200 g peas
  • 4 pickles
  • 2 pickled donuts
  • mustard
  • fasting mayonnaise
  • salt
  • pepper

Method of preparation:

Peel the vegetables, boil whole, cut into cubes. Cucumbers and donuts are washed, diced. Mix everything, add the melted margarine, salt, pepper, then add 2/3 of the mayonnaise (1/3 is kept for garnish).


If the (de) beef salad remains in the top of the Romanian people's culinary preferences for the Holidays, not even her more sober "cousin" (without meat!) Is inferior. Russian salad ("a la russe") is almost as popular.

Let's review the ingredients, how to prepare and some options for serving this tasty wonder (a compilation made from a few classic cookbooks).

Ingredient:

2 tablespoons vinegar or lemon juice,

To be served:

2-3 tablespoons mayonnaise or 250 grams aspic

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. 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, 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.


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 thought that its modern version would have 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 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 tips, you can use beautiful and strong tomatoes. Cut the tomato cover and scoop out with a spoon. Sprinkle salt and pepper in it 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!


EGGS FILLED WITH RUSSIAN SALAD

Eggs stuffed with Russe salad & # 8211 simple recipe with a festive air, perfect for holidays or other important events. It is a cold appetizer recipe, elegant with its beautiful, tasty and easy to prepare decor.

Russe salad, also known as Olivier salad (after the name of the person who created it), is a salad with boiled and finely chopped vegetables accompanied by a mayonnaise sauce. It can also contain meat (beef or chicken).

The original salad was prepared by Lucien Olivier in 1860 by the former chef and owner of the Hermitage restaurant in Moscow. At first he put the vegetables in layers and the sauce on top, but he noticed that most of the customers mixed them, so he also changed the way the recipe was prepared. Olivier kept the recipe hidden, but one of his subordinates noticed at one point the ingredients used by the chef and tried with a loyal customer to reproduce the salad when the restaurant was closed in 1905 and the party went to France. The recipe has undergone many transformations over time, giving up very expensive ingredients, difficult to procure, and their place was taken by ham, peas and pickles.

Returning to this recipe, be sure to boil the vegetables in salted water, but their cooking should not be excessive, the vegetables becoming fluffy. If you put frozen peas, it only takes 3 minutes. Either add it next to the carrot and celery, or boil it separately.

I invite you to make homemade mayonnaise. If you haven't done so yet, you will find the recipe explained step by step if click here and you will get exactly the amount of mayonnaise you need for this recipe.

Don't be afraid to cut yourself. If you follow the instructions left by me, you will get a tasty and stable mayonnaise.

In this recipe I used only vegetables and mayonnaise for the salad, but if we added beef I would have obtained & # 8220 eggs stuffed with beef salad & # 8221. I wanted them to be simpler, because they are just appetizers of a menu that claims to be plentiful.

Before I explain how I prepared these eggs stuffed with Russian salad Here are some tips to properly boil eggs:

  • 1. Take the eggs out of the fridge for at least 30 minutes before putting them to boil so as not to subject them to a thermal shock that can cause them to crack.
  • 2. Do not boil them over high heat. Leave the heat on low to medium
  • 3. time the cooking time from the moment the water starts to boil
  • 4. for hard-boiled eggs you need 8-10 minutes
  • 5. After boiling, put eggs in cold water that will stop the cooking process

I noticed that on the Romanian holiday tables there is no lack of beef / olive salad in Russe, so Russian stuffed egg recipe it will please many of you.

For decoration I used mayonnaise in a thin layer, just enough to draw a few stripes, and I brought the color and contrast by sprinkling a little sweet paprika from Kotanyi and a parsley leaf.

Find more stuffed egg recipes if click here.

The list of ingredients can be adapted to your taste. You do not need fixed quantities. You can add chicken, beef, parsnip root.

I must tell you that I used Kotanyi spices to make this appetizer special with Romanian Flavors, as they are traditional Moldovan sarmalutes or turkey meatball.

I will not hold your attention and I will leave you the list of indicative ingredients and how to prepare it eggs stuffed with Russian salad.

INGREDIENT:

2 medium potatoes boiled in their skins

1 medium carrot or 2 small pieces

2-3 tablespoons frozen peas

1 slice celery & # 8211 small to medium size

Kotanyi sweet paprika - for decoration

Green parsley for decoration

For mayonnaise:

For the beginning I prepared mayonnaise. I put the yolk in a bowl, with mustard and a little salt and I mixed them until they are homogenous, then I added a little oil, stirring vigorously and quickly. When the mayonnaise thickened, I added more oil, pouring it on the edge of the bowl. When I finished incorporating 200 ml of oil, I added more salt and lemon juice and mixed.

During this time I boiled the vegetables in salted water. When they were cooked, I drained them, then let them cool and chopped them into very small cubes. The peas being frozen, I cooked them separately for only 3 minutes. I put all the cooked and chopped vegetables in a large bowl.

While the vegetables were cooking, I boiled the eggs so that they had a strong consistency. I cleaned boiled eggs, cut them in half lengthwise and removed the yolks. I chopped some of them (from 2 eggs) and added them to the bowl with chopped vegetables. Season with salt and pepper, add 170 g of mayonnaise and mix until the composition is homogeneous.

I filled the halves of the eggs with the salad obtained, then I decorated them with preserved mayonnaise and sprinkled a little sweet paprika. For decoration I used a green parsley leaf for each stuffed egg.

These eggs stuffed with Russian salad are very good!

If you try them, I am waiting for your pictures. If you want to share your recipes, I am waiting for you in the group I cook with friends.

You can also find me on the YouTube channel. I invite you to subscribe.


Who Invented Beef Salad?

Lucien Olivier is considered the inventor of the beef salad, a well-known chef of the times. In the second half of the 19th century, he was invited to cook Russian aristocrats and opened a restaurant in central Moscow, Hérmitage.

Beef salad was known as "mayonnaise game". It contained game, quails, crabs and caviar, and as a decoration it was decorated with egg slices, mayonnaise, potatoes boiled and pickled cucumbers in vinegar. The recipe differed from season to season, which is why other ingredients were added, such as truffles, smoked duck breast or aspic.


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