Olivier with beef tongue and olives

4 servings

60 minutes

Olivier is an iconic salad of Russian cuisine, a symbol of holidays and family gatherings. Its classic version has undergone many changes, and the version with beef tongue and olives is a refined interpretation of tradition. The tender, aromatic tongue harmoniously combines with velvety potatoes and sweet carrots, while olives add a tangy Mediterranean flavor. Quail eggs lend sophistication to the salad, while fresh cherry tomatoes and cucumbers provide a refreshing texture. Dressed with mayonnaise, it becomes creamy and rich. This version of Olivier is perfect for special occasions when you want classic flavors but with an original twist.

Energy value per serving

• Calories: 393.6
• Proteins: 26.7g
• Fats: 17.1g
• Carbohydrates: 32.2g

Ingredients

• Potato: 4 pc
• Carrot: 2 pc
• Green peas: 1 jar
• Quail egg: 8 pc
• Cucumbers: 2 pc
• Cherry tomatoes: 8 pc
• Boiled beef tongue: 300 g
• Olives: 0.5 jar

Cooking steps

1. Boil the potatoes and carrots, cool them, peel, and cut into cubes.

   Required ingredients:

   • Potato: 4 pieces
   • Carrot: 2 pieces

2. Boil quail eggs, peel them, and cut into quarters.

   Required ingredients:

   • Quail egg: 8 pieces

3. Dice the cucumber and language, and quarter the cherry tomatoes and olives.

   Required ingredients:

   • Boiled beef tongue: 300 g
   • Cucumbers: 2 pieces
   • Cherry tomatoes: 8 pieces
   • Olives: 0.5 jar

4. Mix everything, add peas, and dress with mayonnaise.

   Required ingredients:

   • Green peas: 1 jar