“Olivier” is the most famous salad among residents of the CIS. It is impossible to imagine a single big holiday without it. This is a universal snack loved by many, if not everyone. The salad is most often prepared with boiled sausage, mainly doctor's sausage. But this fact does not at all prevent housewives from experimenting with the composition of the dish, changing or adding ingredients. For example, if you are not a fan of boiled sausage, then try making Olivier with beef; by the way, this is classic recipe. Look at step by step photos and repeat.

Salad ingredients:

• beef – 300 gr.;
• potatoes – 300 gr.;
• carrots – 80 gr.;
• pickled cucumbers – 200 gr.;
• boiled eggs – 2 pcs.;
• green pea– 1 glass;
• mayonnaise – 100 gr.;
• table salt – 0.5 tsp.

How to prepare Olivier salad with beef

Boil beef, carrots and potatoes in salted water. Peel and cut the tubers into cubes. Throw them into a large bowl. It is recommended to boil the potatoes in their skins, since this way they will not be boiled and will be easy to cut into small pieces.

Drain excess liquid from a can of green peas. Add it to the potatoes. Mix well.

Boiled beef Divide into pieces and also cut into cubes. You need to try to ensure that the meat is cut equally. It is advisable that the pieces be of medium size, since this way they will look aesthetically pleasing and will be better soaked in the sauce.

Cook chicken eggs hard-boiled Carefully remove them from the shell. Then cut into cubes and add to the rest of the ingredients.

Peel the boiled carrots and chop in the same way. It is ideal if the purchased vegetable is smooth, without wormholes or other damage. High-quality carrots are much easier to cut. It also needs to be poured into a bowl.

At the final stage of cooking, add two or three tablespoons of mayonnaise and salt. Mix thoroughly and then taste. If you feel there is a shortage of one of the components, you can add a little more. Salad ready.

The most delicious homemade Olivier is obtained if you put beef in it instead of traditional sausage. This type of meat will give the dish a particularly rich taste. In this case, it will be more like a “Winter” salad, especially if you do not put a fresh cucumber in it, but only a salted or pickled one.

There are several options for preparing Olivier with beef, which differ slightly in their composition. Look for recipes that tell you how many calories each version of the salad contains and how to properly prepare each item for processing.

Olivier recipe with beef

The classic way to prepare the famous New Year's treat is with beef. It is best to use tenderloin, as this part is the most tender. A fairly simple method of preparing Olivier does not contain expensive, unavailable components.

Advice: buy young beef or veal. This salad will be especially tender and tasty.

Ingredients

Servings: – + 15

• beef ½ kg
• bay leaf 2 pcs.
• allspice peas 3 pcs.
• garlic 1 clove
• potato 6 pcs.
• carrot 2 pcs.
• eggs 6 pcs.
• canned green peas 150 g
• pickled cucumber 3-4 pcs.
• bulb onions 1 PC.
• sour cream 60 g
• mustard ½ tsp.
• salt a pinch

Per serving

Calories: 140 kcal

Proteins: 8.9 g

Fats: 9.8 g

Carbohydrates: 5.2 g

60 min. Video recipe Print

Beef takes a long time to cook, so let it cook first. Wash the meat, check that there are no bone fragments left on it, and carefully remove any films. Fill in cold water. After boiling, remove the foam and turn the temperature below medium. Salt the broth. After about an hour, add the garlic, Bay leaf and pepper. Cook until the meat is tender. Usually beef is cooked for 1.5-2.5 hours. Remove the finished meat and leave to cool, covered.

Boil carrots and jacket potatoes. Check doneness with a fork. Do not allow the potatoes to overcook as they will become difficult to cut into cubes. Remove the skins from the root vegetables.

Boil the eggs. They can be placed in the same pan with vegetables, but on top, since the cooking time will be only 8 minutes after boiling. In addition, before boiling, they must be thoroughly washed with a soda solution. Then you need to take them out and put them in cold water and clean them.

Cut the cooled products into small cubes (as in the photo). Process pickled cucumbers in the same way.

Chop the onion. Add peas from a can.

Mix sour cream with salt and prepared mustard. Pour the sauce over the ingredients and mix everything thoroughly so that the ingredients are distributed evenly.

Perhaps the salad needs to be salted or cucumbers added. Everyone has different tastes, so after finishing cooking you should always try the dish. Place the olivier in the refrigerator for at least 1 hour to let it steep.

Advice: Instead of pickled cucumbers, you can use pickled or capers. If the cucumbers are dense, peel them - this will make the salad even more tender.

Olivier recipe with beef tongue




Tongue meat is softer than beef, so the salad with it is especially tasty. This dish can be served with festive table, originally decorated.

Advice: Instead of beef tongue, you can use pork tongue, which is cooked in the same way. The quality of Olivier will not suffer from this.

Cooking time: 1 hour 20 minutes

Number of servings: 12

Energy value

• calorie content – ​​153.1 kcal;
• fats – 11.2 g;
• proteins – 8.2 g;
• carbohydrates – 5.1 g.

Ingredients

• beef tongue – 0.4 kg;
• bay leaf – 2 pcs.;
• allspice peas – 2 pcs.;
• garlic – 1 clove;
• potatoes – 5 pcs.;
• eggs – 5 pcs.;
• canned green peas – 150 g;
• pickled cucumber – 3 pcs.;
• onion – 1 pc.,
• vegetable oil – 20 g;
• mayonnaise – 3 tbsp.

Step-by-step preparation

1. You need to cook tongue a little differently than beef. First you need to trim off the glands and fatty parts that may be around the edges. Wash the meat and let it cook. Add garlic and spices. You will need 1.5-2 hours to cook the tongue. Prick the meat with a fork to check for doneness. If the teeth go into the meat easily, it is ready. Cool it under ice water and then remove the skin from the front of the tongue. Cut into small cubes.
2. Boil potatoes with skins and eggs. Cool them, peel and cut them as you would meat.
3. Finely chop the onion and fry a little in vegetable oil. You shouldn’t use creamy sauce, as it will harden in a cold salad. The onion should only be slightly browned and the pan should be removed. Tilt it so that the oil flows to one side and the fried onions remain on the other.
4. Remove and cool before adding to other foods.
5. Slice the cucumber. Pour in the peas and season the salad with mayonnaise. Mix thoroughly. Refrigerate the salad for at least 1 hour.

Olivier recipe with tomatoes and beef




Thanks to the addition of tomatoes, Olivier becomes quite original, with a unique fresh taste. And its calorie content will be slightly lower than that of the previous version of the salad.

Advice: Use light mayonnaise, which contains about 30% fat, or prepare a sauce from sour cream or low-fat yogurt.

Cooking time: 50 minutes

Number of servings: 9

Energy value

• calorie content – ​​137 kcal;
• fats – 9.3 g;
• proteins – 9.7 g;
• carbohydrates – 3.8 g.

Ingredients

• beef ham – 250 g;
• potatoes – 3 pcs.;
• carrots – 1 pc.;
• eggs – 4 pcs.;
• pickled cucumber – 3 pcs.;
• tomato – 4 pcs.;
• salad mayonnaise – 2 tbsp.

Step-by-step preparation

1. Boil eggs, medium-sized potatoes and carrots.
2. Cut the vegetables into strips and chop the eggs with a fork.
3. Choose fleshy tomatoes; excess juice is not needed in the salad. “Cream” is perfect. Use only the pulp, no seeds or liquid. Chop the tomatoes and cucumbers in the same way as the other ingredients.
4. Take ready-made ham, this will speed up the cooking process. Cut into the same pieces as all other ingredients.
5. Add 100-150 grams of mayonnaise, mix very well. Add salt if necessary.

Important: Olivier salad with fresh tomatoes can be stored in the refrigerator for no more than a day, while other types of salads can be stored for up to 3 days.

There are many ways to serve Olivier salad. You can put it individually in bowls, arrange it using a serving ring and garnish with parsley leaves, pieces of boiled egg and green onions. Come up with your own way of decorating the salad, or watch how other housewives decorate. Bon appetit!

Today we will prepare everyone’s favorite snack from childhood according to a classic recipe, so that it turns out exactly the way our mothers and grandmothers made it! Of course, this is Olivier with beef, which will always be much tastier than salad with sausage, at least, because it contains natural meat. We chose a time-tested recipe that has long become a classic, which can be supplemented with various products at will.

How to boil beef for Olivier

To make Olivier with beef, we, of course, need the meat itself. We choose one piece weighing 400-500 g without films, fat and bones - boneless pulp will be leaner. The meat should not be frozen; it is best to buy a piece and cook it immediately.

Boil the beef as follows.

• Place the meat in a small saucepan of suitable size and pour in about a finger and a half of boiling water. This is necessary so that the juice remains in the meat.
• Now put the dishes on the fire and bring to a boil. You will have to stand next to the saucepan for some time to remove the foam.
• When the broth is completely clear, salt the meat to taste, add ½ onion, 3 black peppercorns, bay leaf and a bunch of fresh herbs. Cover the meat with a lid and keep it on low heat for 45 minutes to 1 hour, depending on the size of the piece.

We check readiness simply by piercing the meat with a fork and if the juice comes out clear, it means it’s cooked. Place the finished dish on a plate and leave to cool.

Now that the main ingredient is on the table, you can proceed to further actions.

Olivier with beef and fresh cucumbers

Ingredients

• - 4 things. + -
• - 1 PC. + -
• - 1 PC. + -
• — 400 g + -
• - 3 pcs. + -
• — 1 bank + -
• — 1/2 pcs. + -
• - 4 tbsp. + -
• — 1/3 tsp. or to taste + -
• — on the tip of a knife or to taste + -

How to cook Olivier with beef

1. First, boil eggs and vegetables in water. You can do this together to avoid putting too many dishes on the stove.
   

   If possible, steam the vegetables - this way we will preserve the taste and make it richer.

2. Cool and clean the finished products. We immediately cut them into small cubes, preferably the same size, so the salad will look more aesthetically pleasing.
3. Chop the eggs if desired with a fork or egg slicer, but it is best to also cut them with a knife.
4. We put everything in a deep bowl, in which the salad will then be easy to mix.
5. Now finely chop the cooled beef, wash and peel the cucumber, also chop it and add them to the rest of the products.
6. Open the jar of peas and drain the liquid. Add the grains to the rest of the products.
7. Peel the onion and chop half of it.
   

   If it is red onion or it is bitter in itself, it is better to scald it with boiling water to remove the characteristic smell and bitterness.
   To do this, put it in a cup and fill it with boiling water so that it covers the pieces on your finger.
   Let stand for 5-6 minutes and drain through a sieve. Let the onions drain for a while, then add them to the salad.

Season with mayonnaise so that the salad is not too crumbly, add salt, add pepper and mix.

We transfer the finished Olivier with beef into a beautiful salad bowl or arrange it into portioned plates, garnish with sprigs of fresh herbs and cool for at least 20 minutes before serving. Bon appetit!

As you can see, the recipe for a wonderful salad is extremely simple and does not involve any difficulties! Try to cook it and the result will pleasantly surprise you.

What to add to Olivier salad: creative experiments

In addition to fresh ones, pickled cucumbers can also be added to traditional Olivier. They go well with the taste of boiled meat and complement the appetizer, making it more juicy and summer-crispy. 1-2 pieces are enough, depending on the size.

If you don’t have onions on hand or just don’t like their taste, add green onions to the salad. 50-60 g is enough for this amount. Finely chop it or cut it with kitchen scissors.

In addition, it goes very well with Olivier green apple. Crispy and juicy, it will refresh the salad with its sweet and sour taste. Add no more than ½ of a large fruit.

Well, for those who prefer exotic spicy notes, we recommend flavoring the salad with olives. We catch 10-15 pieces. let them drain thoroughly and cut into circles.

The salad goes well with fresh herbs. You will need about 1/3 of the bunch. The main condition is that the greens must be very finely chopped. If you don’t have fresh on hand, you can also use frozen. Let it thaw thoroughly in advance, drain off the excess water, cut it if necessary and add it to the salad.

The most delicious salad will be with homemade mayonnaise - it’s not difficult to prepare, but the result will exceed all expectations, but also with store-bought Olivier with beef traditional recipe will not disappoint.

Try making this appetizer for a family holiday or delight your loved ones by preparing it for a regular dinner!

Who doesn’t know the Olivier salad with beef? This is one of the most popular salads decorating the New Year's table. Today, housewives prepare such a salad much less often, mostly on holidays.

History of salad

In the second half of the 19th century, a French chef, Lucien Olivier, worked in Russia and created a unique salad recipe. For the first time, the Olivier salad with beef was offered to visitors of the Hermitage restaurant, located on This restaurant

discovered by Monsieur Olivier himself. The establishment was often compared to the restaurants of Paris and was subsequently given a name in honor of its creator. The cuisine in the restaurant was quite familiar to the Russian nobility, so the chef had to come up with something special to surprise his guests. Many tried to repeat it, and as a result the salad began to have a rather simplified composition.

Original recipe for Olivier salad

To prepare the salad, which was invented by Lucien Olivier himself and which was served at the Hermitage restaurant, you will need the following ingredients: boiled fillet of two hazel grouse, veal tongue (boiled), 100 g of black caviar, 200 g of lettuce, 25 pieces of boiled crayfish (can be replaced one lobster), 250 g of small cucumbers, 100 g of capers, ½ can of soybean paste and 5 boiled eggs. The dressing is the well-known sauce - mayonnaise.

After the death of its creator, the salad recipe underwent many changes. Before the First World War and the 1917 Revolution, it did not change much, but after these significant events, many products simply became unavailable. Therefore, chefs began to replace unavailable products with those that were available in stores. This is how many variants of “Olivier” appeared.

The beef recipe has become more festive. In Moscow restaurants in the 1920s, the salad included boiled potatoes, onion, boiled carrots, apple, boiled poultry fillet, canned and eggs.

We dressed the salad with the same mayonnaise.

At the beginning of the twentieth century, salad was prepared from ingredients available at that time. As you can see, salad is prepared using the same principle in our time. Many foreigners love the Olivier salad with beef, the recipe for which is called for some reason. Apparently, they do not know about the true origin of the dish.

Salad ingredients

For a salad with a familiar taste, you will need 500 g of beef, 6 medium-sized potatoes, 3 pickled cucumbers, a can of canned peas, 2 carrots and 5 eggs. Green onions, salt and ground pepper are added to taste. The salad is dressed, as in previous years, with mayonnaise.

Method of preparing salad

Boil the meat until done. If desired, add allspice peas, peeled carrots and onions while boiling; this will add more richness to the taste of the meat. Add salt at the end of cooking, then let the beef cool and cut into small cubes. Boil the potatoes and carrots, cool and cut into pieces the same size as the meat.

Hard boil the eggs and dip them in cold water. Cut into cubes or, if desired, grate on a coarse grater. Wash the cucumbers and cut into small cubes. Finely chop the onion and greens.

In a deep bowl, mix all the chopped ingredients, add canned peas. You should not mix the added products during the cooking process so that they retain their natural appearance and the salad does not turn into “porridge”.

Add salt and ground pepper to the Olivier salad with beef. Season the dish with mayonnaise and mix well. In order for the salad to infuse, it must be put in the refrigerator for several hours.

Bon appetit!

If you really want, you can repeat the original recipe. Nowadays, finding the ingredients prescribed in Lucien Olivier’s recipe is not difficult.

Salad ingredients:

1. boiled beef – 300 grams;
2. boiled potatoes – 200 grams;
3. pickled cucumbers – 150 grams;
4. canned peas – 150 grams;
5. boiled chicken eggs – 2 pcs.;
6. mayonnaise – 150-180 grams;
7. salt, pepper - to taste.

How to prepare Olivier salad with beef

Cook the beef pulp in advance: cook in salted water for 40-50 minutes and be sure to test for softness. Pierce with a knife or fork. Separate the meat, and the broth can be used for any soup. Cut the finished beef into small cubes.

Also cut the boiled and cooled potatoes into medium cubes.

Hard-boil chicken eggs, cool and remove shells. Cut into cubes approximately the same size as the rest of the ingredients.

Pickled cucumbers, cut off their tails, cut into medium-sized cubes. Taste them first so that they are not too sour. It is better not to use barrel cucumbers for salad.

Mix all the chopped ingredients in a salad bowl and add canned peas, from which you drain the marinade in advance.

Lightly salt the salad, you can add a little ground black pepper and season with mayonnaise. The sauce can be either store-bought or homemade. If you have time, make your own mayonnaise, the salad will turn out even tastier.

Place the prepared salad in a serving bowl and serve. It is not worth soaking and storing in the refrigerator for a long time. Prepared, cooled and served the salad. You can decorate the salad with fresh herbs. Enjoy your meal!