Olivier, Soviet Style

10 servings

60 minutes

The first recipe for Olivier was published by the magazine "Nasha Pishcha" in 1894. That version included hazel grouse and capers. The next versions (1913 and 1984) included lettuce and soya-kabul sauce (a piquant dressing based on meat broth, vinegar and various vegetables and roots). But the diet of a citizen of the Soviet Union did not include such expensive and rare ingredients, so gradually hazel grouse were replaced by bologna sausage, capers by pickles, and soya-kabul by Provencal sauce. This is how this basic recipe appeared - Olivier, Soviet style - on the basis of which we all prepare it.

Energy value per serving

• Calories: 417.2
• Proteins: 15.7g
• Fats: 30.3g
• Carbohydrates: 20.9g

Ingredients

• Potato: 650 g
• Carrot: 450 g
• Pickles: 200 g
• Canned green peas: 1 jar
• Chicken egg: 6 pc
• Doctor's sausage: 500 g
• Sour cream: 100 g
• Mayonnaise: 200 g
• Salt: to taste

Cooking steps

1. Boil potatoes and carrots until cooked. Boil eggs separately.

   Required ingredients:

   • Potato: 650 g
   • Carrot: 450 g
   • Chicken egg: 6 pieces

2. Peel the potatoes and carrots. Cut everything into small cubes.

   Required ingredients:

   • Potato: 650 g
   • Carrot: 450 g

3. Mix everything and dress with mayonnaise and sour cream.

   Required ingredients:

   • Sour cream: 100 g
   • Mayonnaise: 200 g
   • Salt:  to taste