Olivier in Soviet

A step-by-step recipe with a photo of a dish that has become a symbol of the era of the USSR - Soviet-style Olivier - is a touch of nostalgia and a feeling of a holiday from childhood. Video recipe.
Recipe content:

Not everyone knows that Olivier salad, the very one decorating the New Year's table of Soviet citizens, with doctor's sausage, terribly scarce green peas and factory-made mayonnaise, is not at all the salad invented in the 19th century by the famous chef Lucien Olivier. The first Olivier recipe included gherkins, hazel grouse fillets and other products that are not now in the usual New Year's salad. Over time, the composition of the dish has become simpler and has changed greatly to the point of being unrecognizable in comparison with its original. Today we will cook Olivier in the Soviet way, according to the canons of Soviet gastronomy. It is simple, balanced and affordable.

Despite the fact that Olivier has been replaced by more fashionable, modern and exotic salads, the dish still remains extremely popular due to its cheapness and the possibility of experimentation. You can replace the missing products with the components that are in the refrigerator. When preparing a dish, it is important to observe the proportion of cutting components. Products should be cut to the size of the smallest ingredient: in this case, green peas. Then it will turn out both tasty and beautiful. And by boiling the vegetables in advance, preparing the salad will take much less time.

• Calorie content per 100 g - 377 kcal.
• Servings - 4-5
• Preparation time - 25-30 minutes for slicing, plus time for cooking and cooling food

Ingredients:

• Potatoes - 3 pcs.
• Green onion - bunch
• Fresh cucumbers - 2-3 pcs.
• Mayonnaise - for dressing
• Dairy or doctor's sausage - 300 g
• Eggs - 4 pcs.
• Carrot - 1 pc.
• Canned green peas - 300 g
• Salt - 1 tsp

1. Cut the sausage into cups, the size corresponding to the size of the green peas, so that the products all look beautiful in the salad. Cut the following ingredients to the same size.

2. Dip the eggs in cold water and boil for 8 minutes after boiling. Transfer them to a bowl of cold water and refrigerate. Then peel and cut into cubes like a sausage.

3. Boil the carrots in their skins in salted water for about an hour. Cool, peel and cut.

4. Boil potatoes in uniforms in salted water for 40-50 minutes, cool, peel and also cut in proportions of cubes.

5. Wash cucumbers, dry with a paper towel, cut off the ends and cut into cubes.

6. Wash green onions, dry and chop finely.

7. Combine all the products in a large salad bowl and add green peas to them. First place it in a sieve so that the glass has excess moisture, and then send it to the salad.