Stolichniy salad recipe: prepare as in a Soviet restaurant and add new ingredients

According to one version, the Stolichny salad was invented in the 30s of the last century by the cook of the Moscow restaurant (from where the name of the dish was born) Ivan Ivanov. He added several “his” components to the traditional Soviet version of the preparation of “Olivier”, and he got a new snack.

Since then, there have been many variations of salad preparation. In the recipe, chicken was replaced by beef, doctor's sausage, crab meat, fish. Instead of fresh cucumbers, salted or pickled ones were used. And with each new culinary experiment, Stolichniy acquired unexpected taste shades.

Little Tricks for Preparing Ingredients

But whichever recipe you prefer, always consider the following tricks.

• Potatoes and carrots. Better to boil in advance. It is possible without a peel. If cooking in a uniform, carefully remove dirt with a brush.
• Bow. It should be cut finer than other ingredients. If bulb is used, pour boiling water over it. This will remove the bitterness.
• Meat and fish. Regardless of the variety, it is boiled in salted water over a quiet fire. Throw into an already boiling liquid. It is better to cool in the broth, which will save juiciness.
• Gas station. Ideally, the salad is seasoned with homemade mayonnaise. To do this, mix two chicken yolks, 250 ml of vegetable oil, a tablespoon of lemon juice and a teaspoon of mustard paste. Plus salt and sugar. If you don’t have time to cook the sauce with your own hands, you can use the purchased one or mix sour cream with mustard (the main thing is not to overdo it with the last).

Capital salad: basic recipe and culinary experiments

According to experienced chefs, the original recipe for Stolichniy includes chicken, pickles and is cooked without boiled carrots. However, gastronomic fantasies are endless, which did not bypass the famous “Moscow” snack. Below are various popular variations of the dish, including a step-by-step recipe for Stolichniy salad with beef, carrots, and meatless meat.

Classical

What are we preparing from:

• chicken fillet - 300 g;
• potatoes - three pieces;
• eggs - three pieces;
• pickles - three pieces (250 g);
• onions - at your discretion;
• salt, pepper, mayonnaise, greens - at your discretion.

Stages

1. Boil skinless breast fillet, potatoes, eggs.
2. Grind components into cubes (side 5 mm).
3. Add spices and season.
4. Finely chop the greens. Add to other components or simply sprinkle on top.

With beef

What are we preparing from:

• beef - 300 g;
• potatoes - three pieces;
• carrots - one thing;
• eggs - three pieces;
• pickles - three pieces;
• onions - three pieces;
• salt, pepper, mayonnaise, greens - at your discretion.

Stages

1. Boil beef and vegetables (carrots, potatoes), eggs.
2. Grind components into cubes (side 5 mm).
3. Add spices and season.
4. Finely chop the greens. Add to other components or simply sprinkle on top.

With peas, fresh cucumbers and green onions

What are we preparing from:

• chicken fillet - 300 g;
• potatoes - three pieces;
• carrots - one thing;
• eggs - three pieces;
• fresh cucumbers - three pieces;
• onions - one piece;
• green onions and dill - at your discretion;
• canned green peas - 150 gr;
• salt, pepper, mayonnaise or sour cream with mustard - at your discretion.

Stages

1. Boil chicken and vegetables (carrots, potatoes), eggs.
2. Grind components into cubes (side 5 mm).
3. Drain the liquid from the jar with peas, add it to the rest of the ingredients.
4. Add spices and season.
5. Finely chop the greens. Add to other components or simply sprinkle on top.

With fish

What are we preparing from:

• fish fillet - 300 g;
• potatoes - three pieces;
• an egg - two pieces;
• an apple is one thing;
• tomatoes - three pieces;
• pickled gherkins - 100 g;
• pickled capers - a handful;
• shrimp - 100 g;
• mayonnaise and ketchup - at your discretion;
• salt, pepper - at your discretion.

Stages

1. Boil fish, potatoes, eggs, shrimp.
2. Dice all ingredients (side approximately 5 mm), mix.
3. Add spices and season.

“Capital” or “Olivier”: the difference between stories and tastes

What is the difference between the well-known Olivier and the Stolichniy salad? First of all, a “biography”. These are two different salads invented by two different people. The original source, named after the name of its author, Frenchman Lucien Olivier, included hazel grouse, capers, gherkins, cancerous necks and many other ingredients that are still debated. The cook did not reveal the secret to anyone. The delicacy was fabulously expensive.

There is a version that in the country of councils the Olivier salad appeared at the direction of Joseph Stalin himself. Wanting to declare to the West about the welfare of his country, Stalin ordered to “simplify” the preparation of the famous delicacy so that every Soviet citizen could enjoy it.

Making a Stolichniy salad at home is very simple. You only need to know the list of ingredients and it is not necessary to remember grams - it is enough to mix products in equal proportions. The only minus of the Stolichny salad recipe is slow cooking. Given the cooking and cooling of the products (and depending on the ingredients), it will take an hour and a half. To reduce time, you can use a special shredder for vegetables. She will cut them into even cubes, and significantly speed up the cooking process. If you put such a salad on a plate using a culinary ring, the serving will look like a restaurant one, and at home - a sense of celebration is provided.

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