Olivier is popular in the former USSR countries winter salad. It is regularly served at Ukrainians' New Year table on par with dressed herring and meat jelly.
The salad combines several interesting ingredients: boiled vegetables, eggs and meat. Meat choice may vary - from poultry to pork. Some housewives add beef tongue instead of meat in order to make the salad especially tender. Regarding boiled vegetables - potatoes and carrots - they must get cold (indoor temperature) before getting in salad, otherwise they lose their taste.
Olivier is regularly seasoned with mayonnaise. Afterwards the salad should stand for a while, and only then you may put it in fridge and then serve.
Olivier is traditional festive dish, but sometimes it is also served to everyday table.
Ingredients
Potatoes 500 g
Carrot 150 g
Egg 5 pieces
Pork tongue 500 g
Canned green peas 300 g
Cucumbers 300 g
Mayonnaise 150 ml
Salt 10 g
Stages of cooking
1
Boil the potatoes, carrot, and eggs. Cool to the room temperature and dice them. Put into the salad dish.
2
Cook the tongue. After cooking it, put the tongue in the cold water so it will peel easily.
3
Then add the peeled and diced tongue into the salad dish.
4
Then add the canned green peas, diced fresh or pickled cucumber. Season the salad with salt and mayonnaise.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
It is very delicious and easy-to-cook traditional Transcarpathian dish. Usually it complements the meats. The salad can be cooked beforehand as it might be stored in the fridge in a sealed glass jar.
Shynka (baked ham) is a traditional Ukrainian dish. It is cooked of piece of meat (chiefly of pork) seasoned with salt, pepper, minced garlic and other spices before baking it in the oven.
As many Ukrainian dishes, the shynka has it overseas analogues. Therefore, Austria and Germany boasts Schweinsbraten, and Quebec has rôti de porc, which literall
Ukha is thin hot fish dish, somewhat reminiscent of fish soup. Zaporizhian Cossacks used to cook it during their campaigns, since they could catch fish in the river, and vegetables were always at hand.
Different fish - mostly crucian, perch, redeye, carp - is used for making ukha. At the same time it is not recommended to make ukha from herrings, b
Many people tend to associate the stuffed goose with a holiday. Firstly, because this dish looks festive and imposing, secondly, it is very delicious and mouth-watering. The recipe itself is very simple; however it requires lots of time and preparation because the goose should be marinated from night to soak in necessary amount of spices. There are
