Ruska salata - 4 trika za dobru i urednu rusku salatu
240.7 هزار بار بازدید -
8 ماه پیش
-
One of the fondest memories
One of the fondest memories from my childhood was going to my grandparents' house for Christmas.
We went to their place for Catholic Christmas, and they came to us for Orthodox Christmas.
At that time, my uncle and aunt, who is Russian, lived together in my grandmother's and grandfather's house. In their country it is not called Russian salad like in ours, but Olivier salad.
My aunt Ela made the best Russian salad in the world. That Russian salad was so good that we ate it rather than cake.
But even nicer than anything was that at the end of the day, my aunt would pack the Russian salad in that mayonnaise jar and give us to take it home.
I remember very well that my sister and I couldn't wait for that moment when we would come home and as soon as we entered in the house we would immediately eat that Russian salad.
It is something I will never forget. Childhood memories remain forever.
In this recipe, I want to share with you the most important tips for the best Russian salad, no matter how you are used to making and eating it.
Ingredients:
4 carrots
4 potatoes
4 eggs
350 g of pickles
350 g of canned peas
15 g of salt
very little pepper
half a small head of finely chopped red onion
So
Vinegar
750 g mayonnaise
500 g of chicken or turkey parisier or boiled chicken breast
Preparation and advice
The first tip when making a Russian salad is neatness.
Russian salad by itself looks a little messy, so we need to make it as tidy as possible to make it look nice. The neatness I mean is that nothing falls apart and that the individual ingredients are clearly visible.
We immediately come to the second tip, which is to cook the eggs properly.
The eggs must be cooked, but they must not be overcooked so that the whites get a gelatinous appearance and the yolks have a green outer membrane.
Prepare 4 eggs and put them in already boiling water and cook them for about 12 minutes.
In addition, prepare a bowl with completely cold water. This means that when the eggs are completely cooked, immediately transfer them to cold water to start cooling, i.e. to stop cooking.
When the eggs are completely cooled, cut them in half, remove the yolks and wash the whites in water. This is important for the neatness of the Russian salad.
Chop the yolks carefully so that they break up as little as possible. Also chop the egg whites to the size of a pea.
Another tip is that all your ingredients must be dry.
Prepare 350 g of canned peas and put them in a colander to drain completely.
I have always preferred canned peas for Russian salad, although I almost never buy canned food.
I don't use canned peas in any dish other than this salad, but it's just so much nicer in it.
In the same way, prepare 350 g of pickles and squeeze them like peas.
If you do not squeeze the peas and cucumbers well, your Russian salad will be too watery.
Chop the cucumbers into small cubes the size of peas.
The third tip is that you should not overcook carrots and potatoes.
I used 5 potatoes and 4 carrots.
Boil carrots and potatoes in slightly salted water until you can pierce them with a fork, but you must not overcook them. I boiled the potatoes for 30 minutes and the carrots for 23 minutes, but it all depends on the size of the carrots and potatoes.
After cooking, also put carrots and potatoes in cold water.
Only when the carrots and potatoes are completely cooled, peel them and chop them into pea-sized cubes.
It is optional to add half a small head of finely chopped red onion.
The red onion will pull the flavor of this salad onto the salad. All the ingredients in the salad are very mild, so the onion adds a touch of salad to it.
The same is the case with vinegar, which I add about 2 tablespoons.
I like it when the onion and vinegar add a little flavor to this salad.
Add about 15 g of salt to this amount of ingredients, which is a little more than one tablespoon.
Add a pinch of pepper if you like.
The fourth tip is not to skimp on mayonnaise.
Although we all know that mayonnaise is not healthy, there is no good Russian salad without good quality mayonnaise and a solid amount of mayonnaise.
Add about 750 g of good quality mayonnaise to this amount of ingredients.
First add half the amount of mayonnaise, mix the mass and then add the second part of mayonnaise and mix carefully without kneading or mixing the ingredients too much.
If you make the Russian salad with meat, you can add meat as desired.
I'm used to chicken or turkey parisier and that's how my aunt used to make Russian salad.
However, if you are used to eating Russian salad with tender chicken meat, then cook the chicken breast in slightly salted water, cool it completely and chop it into small pieces.
The amount of meat can vary, but I put about 500 g of chicken breast chopped into small cubes.
Always prepare the Russian salad one day before serving.
Cover the Russian salad with plastic wrap or the original lid.
Russian salad, French salad, salad olivie, Salad Olivier, salad olivia, Салат Оливье
We went to their place for Catholic Christmas, and they came to us for Orthodox Christmas.
At that time, my uncle and aunt, who is Russian, lived together in my grandmother's and grandfather's house. In their country it is not called Russian salad like in ours, but Olivier salad.
My aunt Ela made the best Russian salad in the world. That Russian salad was so good that we ate it rather than cake.
But even nicer than anything was that at the end of the day, my aunt would pack the Russian salad in that mayonnaise jar and give us to take it home.
I remember very well that my sister and I couldn't wait for that moment when we would come home and as soon as we entered in the house we would immediately eat that Russian salad.
It is something I will never forget. Childhood memories remain forever.
In this recipe, I want to share with you the most important tips for the best Russian salad, no matter how you are used to making and eating it.
Ingredients:
4 carrots
4 potatoes
4 eggs
350 g of pickles
350 g of canned peas
15 g of salt
very little pepper
half a small head of finely chopped red onion
So
Vinegar
750 g mayonnaise
500 g of chicken or turkey parisier or boiled chicken breast
Preparation and advice
The first tip when making a Russian salad is neatness.
Russian salad by itself looks a little messy, so we need to make it as tidy as possible to make it look nice. The neatness I mean is that nothing falls apart and that the individual ingredients are clearly visible.
We immediately come to the second tip, which is to cook the eggs properly.
The eggs must be cooked, but they must not be overcooked so that the whites get a gelatinous appearance and the yolks have a green outer membrane.
Prepare 4 eggs and put them in already boiling water and cook them for about 12 minutes.
In addition, prepare a bowl with completely cold water. This means that when the eggs are completely cooked, immediately transfer them to cold water to start cooling, i.e. to stop cooking.
When the eggs are completely cooled, cut them in half, remove the yolks and wash the whites in water. This is important for the neatness of the Russian salad.
Chop the yolks carefully so that they break up as little as possible. Also chop the egg whites to the size of a pea.
Another tip is that all your ingredients must be dry.
Prepare 350 g of canned peas and put them in a colander to drain completely.
I have always preferred canned peas for Russian salad, although I almost never buy canned food.
I don't use canned peas in any dish other than this salad, but it's just so much nicer in it.
In the same way, prepare 350 g of pickles and squeeze them like peas.
If you do not squeeze the peas and cucumbers well, your Russian salad will be too watery.
Chop the cucumbers into small cubes the size of peas.
The third tip is that you should not overcook carrots and potatoes.
I used 5 potatoes and 4 carrots.
Boil carrots and potatoes in slightly salted water until you can pierce them with a fork, but you must not overcook them. I boiled the potatoes for 30 minutes and the carrots for 23 minutes, but it all depends on the size of the carrots and potatoes.
After cooking, also put carrots and potatoes in cold water.
Only when the carrots and potatoes are completely cooled, peel them and chop them into pea-sized cubes.
It is optional to add half a small head of finely chopped red onion.
The red onion will pull the flavor of this salad onto the salad. All the ingredients in the salad are very mild, so the onion adds a touch of salad to it.
The same is the case with vinegar, which I add about 2 tablespoons.
I like it when the onion and vinegar add a little flavor to this salad.
Add about 15 g of salt to this amount of ingredients, which is a little more than one tablespoon.
Add a pinch of pepper if you like.
The fourth tip is not to skimp on mayonnaise.
Although we all know that mayonnaise is not healthy, there is no good Russian salad without good quality mayonnaise and a solid amount of mayonnaise.
Add about 750 g of good quality mayonnaise to this amount of ingredients.
First add half the amount of mayonnaise, mix the mass and then add the second part of mayonnaise and mix carefully without kneading or mixing the ingredients too much.
If you make the Russian salad with meat, you can add meat as desired.
I'm used to chicken or turkey parisier and that's how my aunt used to make Russian salad.
However, if you are used to eating Russian salad with tender chicken meat, then cook the chicken breast in slightly salted water, cool it completely and chop it into small pieces.
The amount of meat can vary, but I put about 500 g of chicken breast chopped into small cubes.
Always prepare the Russian salad one day before serving.
Cover the Russian salad with plastic wrap or the original lid.
Russian salad, French salad, salad olivie, Salad Olivier, salad olivia, Салат Оливье
8 ماه پیش
در تاریخ 1402/09/19 منتشر شده
است.
240,797
بـار بازدید شده