Russian potato salad (Olivieh)

Recipe from Наталья
5267 views
Russian potato salad (Olivieh)
 
Cooking time: 2 h.
Servings 1
If you like Olivieh salad, but stick to a healthy lifestyle, make it with thebaked vegetables and meat. This variation is much tastier and healthier than Soviet-style Russian salad. You will be surprised with unusual taste of the dish and can serve it for any holiday!

Ingredients
servings

  • Potatoes
    0,2 lb.
  • Carrots
    0,2 lb.
  • Pickled cucumbers
    0,1 lb.
  • Cucumbers
    0,1 lb.
  • Green peas
    1 cans
  • Quail eggs
    2 pcs.
  • Chicken fillet
    0,1 lb.
  • Beef tongue
    0,1 lb.
  • Mayonnaise
    1 cups
  • Sour cream
    6 tbsp.
  • Vegetable oil
    2 tbsp.
  • Red caviar
    to taste
  • Garlic
    to taste
  • Bay leaf
    to taste
  • Black peppercorns
    to taste
  • Allspice peas
    to taste
  • Olive oil
    to taste
  • Nutmeg
    to taste

Nutrition facts per serving

  • Calories

    1454 kcal

  • Protein

    37.1 g

  • Fat

    126.3 g

  • Carbohydrates

    42.9 g

Method

  • Bake the potatoes with unpeeled crushed garlic cloves and olive oil at 160 degrees for 40 minutes.

  • Then peel the onion, cut it and saute in vegetable oil until golden brown. Add the onion to the baked potatoes, leave to cool down.

  • Put the carrot to boil in a pot. Don’t forget to add water, also nutmeg and coriander seeds. 

  • Then make hard-boiled quail eggs. To cook them, take a pot and fill it with water, wait for 4-5 minutes after boiling.

  • Bake the chicken fillet with unpeeled crushed garlic cloves (2-4 pcs.), season with salt and pepper.

  • Boil the beef tongue. To cook it well, leave the tongue to soak for 30 minutes in a cold water. In case if you bought it in the farmer’s markets and you need to remove mucus, blood and etc. 

  • So take a pot and fill it with water, wait for it to boil. After put the beef tongue and cook for 15 minutes. Next, pour off the water and pour a new one. Cook for 2 hours over moderate heat. Add the bay leaf, black peppercorns, allspice peas, onion and carrot for 30-40 minutes before the end of cooking.

  • Cut all the vegetables, season with sour cream and mayonnaise. Don’t forget about the baked potatoes and meat.

  • Garnish with the beef slices, quail eggs, red caviar and a sprig of dill.

Bon Appetit!

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