Recipe Catalog
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Olivier with beef and carrots is an exquisite version of the classic salad, rightfully considered a symbol of festive gatherings. Born in the 19th century French cuisine thanks to chef Lucien Olivier, it gained incredible popularity in Russia and other countries. In this version, tender boiled beef gives the dish a rich meaty flavor, while juicy carrots add sweet notes. Crunchy pickled cucumbers and green peas harmoniously complement the flavor palette, while mayonnaise unites all ingredients into a creamy texture. This salad is perfect for festive dinners and family gatherings, offering rich yet balanced taste sensations. It is served chilled and garnished with fresh dill that enhances its freshness and appetizing appeal.
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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.
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A great salad in its most classic interpretation. Of course, in this case, the classic recipe is not the pre-revolutionary one from the Hermitage restaurant with lanspik, hazel grouse and crayfish necks, but the Soviet one - with boiled meat and mayonnaise. This is the salad that our grandmothers and mothers prepared for the New Year, and our goal is to reproduce that same taste from childhood.
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This recipe embodies home comfort and traditional Russian hospitality. Tender beef slowly stewed with carrots and onions acquires a rich aroma and soft, juicy texture. Root vegetables add natural sweetness to the dish, while the meat broth enriches the flavor with deep, warming notes. This cooking method allows the ingredients to harmoniously blend together, creating a delightful dish that pairs perfectly with mashed potatoes or fresh bread. Historically similar dishes were found in Russian villages where slow cooking was a way to keep meat juicy and flavorful. This simple yet exquisite treat is perfect for a family dinner or a cozy evening with loved ones.
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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.
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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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This is how Olivier is prepared in the cafe "Dr. Zhivago".
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The recipe was shared with us by the chef of the restaurant "Vanil" Alexey Belikov.
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Recipe from the M2 Organic Club restaurant.
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The recipe was shared with us by German Vladimirov, chef of the restaurant Kislovsky Taste & Place.
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90
Beef liver pâté with carrots and herbs is a refined dish that combines the rich flavor of liver with the gentle sweetness of carrots and the aromatic freshness of herbs. This recipe originates from traditional European cuisines where pâtés are valued for their texture and rich taste. Beef liver adds depth to the dish while carrots provide a light sweetness that softens the intensity of the liver flavor. Tenderness is achieved through whipped filling with warm broth, and herbs and eggs complete the harmony of flavors. The pâté is perfect as an independent appetizer; it can be served with crispy bread or crackers and used as a filling for canapés or sandwiches. Light, nutritious, and elegant, it will adorn any table.
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Beef with carrots and corn is a hearty dish of Russian cuisine that combines the tenderness of meat with the sweet taste of vegetables. Such recipes may have originated from the tradition of stewing meat with root vegetables, providing rich flavor and nutrition. Fried beef develops an appetizing crust, while carrots add a light sweetness that softens the rich meat flavor. Corn adds a touch of freshness and softness, while ketchup contributes a pleasant tanginess that enriches the overall taste. This dish pairs well with sides like mashed potatoes or rice and is suitable for a cozy family dinner. Its simple preparation makes it accessible even for beginner cooks, and the combination of ingredients makes it nutritious and balanced.
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Beef cheeks with carrots and celery root is a true culinary discovery that combines the tenderness of meat with the richness of vegetable flavor. This dish has roots in European gastronomic traditions, where slow braising reveals the depth of aromas. Beef cheeks soaked in light beer and spices become surprisingly tender, while carrots and celery add a sweet and earthy note. Juniper adds a light woody bitterness. Such food is perfect for cozy evenings, served with fresh bread and a glass of beer. The dish has a rich, intense flavor that leaves a long pleasant aftertaste, warming the soul and evoking memories of traditional family dinners.
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Beef liver pâté with carrots and onions is an exquisite dish of European cuisine that combines the rich flavor of liver with the soft sweet notes of carrots and the tenderness of butter. This recipe originates from traditional home cooking, where the art of making pâté was passed down through generations. Through careful frying of ingredients and subsequent whipping, the pâté achieves an airy and velvety texture, perfect for morning toasts, festive appetizers, or elegant dinner dishes. Bay leaf and black pepper add a spicy depth to it, while cream makes the flavor even more delicate if added. This pâté can be served as tender slices, a refined roll, or traditional sausage; it pairs wonderfully with fresh bread and light wine, creating an atmosphere of true gastronomic delight.
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Beef liver pâté with carrots and onions is a refined dish of European cuisine rooted in ancient traditions of meat appetizers. Its delicate texture and deep, rich flavor combine the sweetness of caramelized onions, the mild spiciness of carrots, and the creamy softness of cream. This pâté is perfect for morning breakfasts on fresh bread, as an elegant treat on festive tables or as a savory addition to snacks. The simplicity of preparation makes it accessible even for novice cooks, while its rich composition adds health benefits – liver is rich in iron and B vitamins. Enjoy this delicacy accompanied by fresh herbs and aromatic baguette, revealing its culinary elegance.
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