Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
The 'Olivier without Potatoes Tolstovka' salad is an unusual interpretation of the classic Russian dish inspired by Leo Tolstoy's healthy eating traditions. This version lacks potatoes, making the salad lighter and fresher. Chicken meat provides heartiness, while the sweet-sour apple along with capers and sauerkraut adds zest. A mix of lemon juice, sour cream, and mayonnaise creates a harmonious balance of flavors, with cilantro adding aroma. This salad is perfect as a festive dish, especially for those who prefer lighter and flavor-rich options. It can be served chilled to allow the ingredients to reveal all their flavor nuances and pairs well with rye bread or fresh herbs.
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Olivier in the old Moscow style is an elegant and refined version of the legendary Russian salad, rooted in the 19th century when French chef Lucien Olivier created it for the Moscow restaurant 'Hermitage'. This version uses tender crab meat instead of traditional sausage, adding a noble sea flavor to the classic recipe. The taste of the salad is a harmonious blend of fresh pickles, sweet carrots, tender potatoes and eggs, along with the spiciness of green onions. Green peas add softness and lightness to the salad, while mayonnaise envelops the ingredients, creating a perfect consistency. This salad is suitable for festive dinners and holiday tables, bringing a touch of aristocracy and history from old Moscow.
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This recipe comes from the restaurant "Dvoryanskoe sobranie", which opened in the hotel of the same name. Actually, you should look for it in the building of the Dvoryanskoe sobranie on Lenin Avenue. The salad is rich: boiled beef, beef tongue, and smoked chicken are used. Nika Ganich, the author of the book "Geography to taste with Nika Ganich. Tula", shared the recipe with us.
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This salad is an interesting combination of simple ingredients that create a rich and balanced flavor. Tender potatoes, spicy Korean carrots, and aromatic smoked meat come together in harmony, complemented by light mayonnaise. The dish resonates with the traditions of Thai cuisine, where layered taste sensations are appreciated. This salad is suitable for both a hearty dinner and a festive table. Its original taste captivates from the first forkful, leaving a pleasant aftertaste and a desire to try more.
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Spring Olivier with tongue is a refined version of the beloved salad that brings notes of freshness and sophistication. Its roots trace back to Yugoslav cuisine, where traditions blend rich and delicate flavors. Beef tongue adds a noble texture, while fresh cucumber refreshes the composition. Green peas provide softness and sweetness, and light mayonnaise harmonizes the taste without overwhelming the ingredients. It serves as an elegant appetizer for a festive table or a pleasant addition to a light spring dinner. This salad embodies a balance between classic and modern flavors while remaining an enduring symbol of cozy gatherings.
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Shosha is a village in the Konakovsky district of the Tver region. The local variation of Olivier actually has nothing to do with the specialties of the Tver region. Paul learned the prefix "Shoshin-style" from the recipe by birthright - the chef of the local restaurant "Shosha" Sergey Uvarov came up with the idea of mixing wild duck, crab and ham in Olivier. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides". Restaurant "Shosha"
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The fastest Olivier salad in the history of the editorial staff. You won't even notice how you cook it. The whole secret is that the vegetables for the salad are first chopped and then boiled in one pot. No extra containers - that means less cleaning and more time for pleasant holiday chores.
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Almost everything is the same, only instead of eggs - tofu with the same neutral taste, and instead of regular mayonnaise - vegan mayonnaise, which you don't have to make yourself, but buy in specialized supermarkets. The recipe was shared by the brand chef of the Gayane's restaurant Gayane Breiova.
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Olivier salad is a legendary dish of Soviet cuisine that is hard to imagine a festive table without. Its history dates back to the 19th century when French chef Lucien Olivier created the original recipe. This quick version of Olivier retains the spirit of the classic recipe while simplifying preparation. The combination of tender potatoes, sweet carrots, salty cucumbers, and fresh green peas creates a harmonious flavor. Sausage adds heartiness, while mayonnaise and sour cream provide tenderness and a slight tanginess. Lemon pepper adds spiciness, making the dish even more expressive. This salad is perfect as a standalone dish or as a side to meat, and its simplicity makes it indispensable for quick and tasty home meals.
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Salad by the chef of the Moscow restaurant "Shinok" Elena Nikiforova - Olivier in the southern Russian and Ukrainian spirit. Pickles - homemade, not just potatoes, but baked with onions, in the dressing not only homemade mayonnaise, but also sour cream. Quail eggs are used, and the meat filling is tongue and baked chicken.
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Gendel's Olivier is an exquisite version of the classic salad with a French flair. It combines tender chicken, veal, and smoked turkey that add depth to the dish. The tart note of pickled Antonovka apples harmoniously highlights the spiciness of Dijon mustard and lemon mayonnaise. The light freshness of pickled cucumbers and sweet peppers complements the rich texture, while anchovies finish the composition with a subtle salty accent. This salad is a true gastronomic masterpiece suitable for both festive gatherings and refined dinners.
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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.
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Olivier with salmon and potatoes is an exquisite version of the classic Russian salad, gaining new depth of flavor from the tender lightly salted salmon and creamy dressing. The history of 'Olivier' dates back to the 19th century when French chef Lucien Olivier introduced it to the Moscow public. Over time, the recipe evolved, and the addition of fish brought freshness and nobility to it. The salad's taste is harmonious: the juiciness of potatoes and carrots combines with the saltiness of cucumbers, while red caviar adds a delicate accent. This salad is perfect for festive dinners and holiday tables, impressing guests with its refined taste and richness of textures.
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Ideal if You you will find For this recipe olive With with a bone — her All equals will have to get it And throw away , but but such olive juicier And brighter .
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This exquisite casserole embodies the spirit of Italian cuisine, combining the tenderness of young potatoes, the aroma of forest mushrooms, and the rich flavor of goat cheese. The dish draws inspiration from Tuscan rural traditions where simple ingredients transform into gastronomic masterpieces. Caramelized pancetta adds a savory touch, while a creamy sauce with hints of garlic and parmesan envelops each piece of tender casserole. This dish is perfect for a family dinner or a cozy evening with a glass of white wine. The combination of textures—the softness of potatoes, the silkiness of cheese, and the light crunchiness of pancetta—makes the casserole unique. Serve it with herbs and fresh bread while enjoying the rich, warming flavor that transports you straight to sunny Italy.
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