The Olivier salad, which has become popular in the countries of the former Soviet Union, was invented by the eponymous French chef of the Hermitage restaurant in Moscow in the 19th century. The first printed mentions of the dish were in the 80s of the same century.
The classic recipe was kept secret until the death of the author, it consisted of hazel grouse, potatoes, cucumbers, lettuce, provencal, as well as crayfish necks, lanspic, capers, olives. In Soviet Russia, it was changed and simplified. Instead of poultry, as well as seafood, they began to use sausage, perhaps this is the main change.
Ryabchikov was replaced by "Doktorskaya"
At one time, they prepared Olivier salad with "doctor's" sausage, eggs, cucumbers, green peas, boiled vegetables, mayonnaise, and herbs. This is due to the shortage of food in the Soviet Union. It had several names, in addition to the main one: winter, since it was easier to get food for cooking in winter than for summer dishes. Another name is metropolitan. The dishes differed from each other not only in names, but also in small changes in the recipe, for example, sausage was replaced with boiled beef or chicken breast. Abroad it is called "Russian". In post-Soviet Russia, sausage is less and less used to prepare this popular food, and natural meat products are increasingly used.
Stolichny with chicken, recipe features
"Capital" or salad with chicken is prepared with the addition of boiled white poultry meat. The delicate flavor of chicken gives the dish a more expensive taste. The chef Ivanov changed and gave a new name, who began working for the creator of the dish. He was friends with famous writers and no less popular gourmets who once visited Olivier's Hermitage. Instead of hazel grouses of the initial recipe, boiled chickens, cut into small cubes, appeared. Boiled potatoes, hard-boiled eggs were also finely chopped and added. One ingredient has never changed - this is the classic Provencal mayonnaise. Not a single Soviet feast was complete without the "capital salad".
Meat instead of sausage
During perestroika, they began to replace chicken and sausage with boiled beef or pork. It turned out a salad with meat. This variety has become very popular. Low-fat, soft pieces changed the taste of the Soviet sausage salad for the better. "Winter" - usually called a variety of this type of dish.
According to other sources, Olivier originally included pressed caviar, veal tongue and vegetables. At this time, a vegetarian option has been invented, where the meat was replaced with seaweed. Almost every family made their own changes to the recipe; therefore, it is unlikely that it will be possible to find two identical dishes throughout the post-Soviet space. Try all the options and determine for yourself what you like best.
