New Year's Soviet "Olivier" with beef
2 servings
25 minutes
New Year's Soviet 'Olivier' with beef is a symbol of festive dining and embodies the traditions of Soviet cuisine. Born in the late 19th century thanks to chef Lucien Olivier, the salad has undergone changes and became the main dish of New Year. Its taste is a harmony of tender beef, juicy vegetables, salty cucumbers, and the piquancy of green peas combined with soft mayonnaise. This dish brings coziness and nostalgia, reminding of warm family evenings. It is served on fresh lettuce leaves, adding crunch and freshness. Such 'Olivier' is suitable not only for festive dinners but also as a hearty treat any time of year, maintaining its cult status among Russian culinary preferences.
1
Boil potatoes and carrots for 15 minutes on low heat until cooked (cut large pieces in half); boil beef for 15 minutes on medium heat, skimming off the foam.
- Potato: 120 g
- Carrot: 50 g
- Beef tenderloin: 120 g
2
Place the eggs in cold, heavily salted water, bring to a boil, and cook over medium heat for 10 minutes.
- Chicken egg: 2 pieces
3
Clean the vegetables, chop the potatoes, carrots, fresh and pickled cucumbers, cut the beef into 0.5x0.5 cm cubes, and slice the onion into feathers.
- Potato: 120 g
- Carrot: 50 g
- Cucumbers: 80 g
- Pickles: 60 g
- Beef tenderloin: 120 g
- Green onions: 10 g
4
Clean the eggs and cut them into cubes.
- Chicken egg: 2 pieces
5
Combine the vegetables and beef in a bowl, add peas, eggs, mayonnaise, season with salt and pepper, and mix thoroughly.
- Potato: 120 g
- Carrot: 50 g
- Cucumbers: 80 g
- Pickles: 60 g
- Beef tenderloin: 120 g
- Green onions: 10 g
- Chicken egg: 2 pieces
- Green peas: 80 g
- Mayonnaise: 50 g
6
Serve the salad on romaine leaves in 2 plates.
- Romaine lettuce: 60 g
7
Sprinkle with onion, serve.
- Green onions: 10 g