Olivier with sausage and peas - a classic recipe and 5 delicious options

The classic Olivier recipe, familiar to us from childhood, is prepared with sausage and canned peas, but this was not always the case. The salad was developed by the French chef Lucien Olivier, who worked in Moscow: it included game meat, cucumbers, potatoes, olives, capers, Provencal sauce and soy sauce. Over time, the ingredients have changed due to the inability to get them.

Classic Olivier recipe with sausage, peas, pickled cucumber

The classic recipe usually includes boiled sausage, canned peas, and pickled cucumber. It is up to you to decide whether to add onions, but still we advise you to cook it exactly according to the recipe for the first time. For a large company, the number of ingredients should be doubled.

Cooking time: 55 min.

Servings: 6.

• 
  Boil the eggs hard-boiled, for this, pour them with water in a saucepan, add salt, you can add a pinch of soda to the water. Boil the eggs after boiling for exactly 10 minutes, then quickly put them in ice water with a slotted spoon and let cool. Cook potatoes with carrots in one saucepan without peeling. Drain the water from the peas, put it on a sieve so that all the moisture is gone. Weigh 100 g on a scale.
• 
  Cut the red onion in half, remove the husk from the halves, cut into cubes and put in a sieve, pour over with boiling water, let the water drain. So the onion will definitely not taste bitter, only a pleasant crunch will remain. Peel potatoes and carrots, cut into medium-sized cubes. Cut the pickled cucumber, without removing the peel, into small cubes and squeeze out the liquid with your hands. Combine cucumber cubes, onions, potatoes and carrots in a wide bowl.
• 
  Remove the shells from the eggs, cut into cubes of a standard size. Add eggs and prepared peas to a bowl.
• 
  Peel the boiled sausage, cut into small cubes, pour into the salad. Add mayonnaise to the Olivier (not necessarily the whole pack), sprinkle with ground pepper and salt, if necessary.
• 
  Stir the salad so that the mayonnaise evenly envelops each chopped ingredient. Try and add salt if necessary.
• 
  Dry the washed greens, can be divided in half. Add one half to the salad and stir, leave the other for decorating. Transfer the Olivier to an elegant salad bowl and beautifully decorate with sprigs of greenery. Put in the refrigerator to soak a little.

Bon Appetit!

A simple and delicious recipe for Olivier with sausage, peas, fresh cucumber

Many housewives, instead of pickled cucumbers, put fresh cucumbers in Olivier. This choice is justified: the cucumber gives the salad a fresh summer flavor, as if it lightens it. However, so that the dish does not turn out bland, it is better to mix fresh cucumber and pickled cucumber in a 1: 1 ratio. The latter will add its piquancy to the overall taste. And, of course, be sure to buy good quality boiled sausage.

Cooking time: 50 min.

Servings: 6.

Ingredients:

• Boiled sausage - 480 g;
• Frozen green peas - 180 g;
• Potatoes - 280 g;
• Carrots - 260 g;
• Onions - 140 g;
• Chicken eggs - 6 pcs.;
• Fresh cucumber - 170 g;
• Pickled cucumber - 130 g;
• Green apple - 1 pc .;
• Mayonnaise - 200 g;
• Sunflower oil - 15 ml;
• Butter - 25 g;
• Ground red pepper, salt - to your liking;
• Greens - for decoration.

Cooking process:

1. Boil salted water in a saucepan, turn off the heat. Pour in frozen peas, blanch for 6-7 minutes, and then put in a colander, drain off excess moisture. Cut the peeled carrots into strips, put in a hot pan with melted butter, add vegetable oil and sauté over medium heat until soft for about 7-8 minutes, sprinkle with salt and ground red pepper. Add peas to the same pan, remove from heat and cool to room temperature.
2. Cut green cucumbers, without removing the peel, into strips, lightly salt and put in a colander, let stand for 10 minutes. During this time, excess fluid will be released under the influence of salt.
3. Hard-boiled eggs, peel and chop finely.
4. Remove the film from the cooked sausage and cut it into medium-sized cubes, similar to the rest of the ingredients.
5. Pickled cucumbers also, without removing the skin, crumble into small strips and put on a sieve, squeeze out excess moisture.
6. Boil the potatoes until cooked in their skins, immediately put them for 2 minutes. in ice water to peel well. Cut into small cubes.
7. Finely chop the peeled onion, season with a pinch of salt and sauté in the pan where the carrots were cooked until lightly browned.
8. Mix all the ingredients in a salad bowl. Remove the peel from the apple and then rub it on a coarse grater. Add apple and mayonnaise to the salad, taste and salt, if necessary.
9. Decorate with fresh herbs and let stand in the refrigerator for about 40 minutes. It is not worth keeping any more, the cucumber and apple will let the juice out.

Bon Appetit!

How to prepare a delicious salad with the addition of an apple?

We do not like to add other products to the classic version, especially sweet fruits. However, with the addition of an apple, the salad is transformed: a different flavor is obtained, in the process of eating you can feel the crunch of apple cubes. It is better to take apples not sweet, but with a slight sourness.

Cooking time: 45 min.

Servings: 3.

Ingredients:

• Boiled sausage - 260 g;
• Canned peas - 120 g;
• Green apples - 2 pcs.;
• Potatoes - 2 pcs.;
• Chicken eggs - 2 pcs.;
• Carrots - 1 pc.;
• Leeks - 1 stalk;
• Pickled cucumbers - 3 pcs.;
• Mayonnaise - 60 g;
• Lemon juice - 20 ml;
• Ground black pepper, salt - to your liking.

Cooking process:

1. Carrots and potatoes, without peeling, wash, cut off the tails and caps of the carrots, boil the vegetables. Peel the potatoes and carrots, cut the flesh into small cubes and mix in a bowl.
2. Cut the boiled sausage into small cubes or cubes, add to the chopped vegetables.
3. Remove the top film from the washed leek stalk, cut the stalk itself into thin rings, add to a common bowl.
4. Peel and core green apples, cut them into cubes the same size as all salad vegetables, and immediately drizzle with lemon juice to prevent the apple pieces from darkening.
5. Peel the hard-boiled eggs, chop them into cubes, put them on the blank for Olivier. Cut the pickled cucumbers into cubes, put on a sieve, drain the liquid and squeeze, add to the salad. Drain the peas and add them to a bowl. Salt and pepper the mass.
6. Season the chopped ingredients mixture with a little mayonnaise. Stir thoroughly several times until all cubes are evenly covered with sauce.
7. Install a molding ring on the dish (you can cut it out of a plastic bottle by cutting it off at both ends), put the salad, put it in the refrigerator for 40 minutes. soak, then carefully remove the ring. It turns out a beautiful even portion of salad in the shape of a cylinder. Serve chilled.

Bon Appetit!

Step-by-step recipe for making Olivier without adding carrots

For people who cannot stand the taste of boiled carrots, the following recipe will come in handy: carrots in any form are excluded from it. The rest of the recipe is quite traditional.

Cooking time: 40 min.

Servings: 8.

Ingredients:

• Canned peas - 1 can;
• Cooked sausage "Doctor" - 330 g;
• Potatoes - 2 pcs.;
• Fresh or salted cucumber - 2 pcs.;
• Chicken eggs - 5 pcs.;
• Mayonnaise - 6 tbsp. l .;
• Salt - to your liking;
• Parsley for garnish.

Cooking process:

1. The first step is to boil the potatoes in their skins in salted water. The main thing is not to digest, otherwise, when mixing, the potatoes will begin to creep and lose the appearance of beautiful cubes. Peel the finished potatoes and cut into medium-sized even cubes.
2. Make a puncture with a needle from the blunt end of the egg, make sure that the shell does not crack. This is necessary so that later you can easily remove the shell. Place the eggs gently in boiling salted water with a pinch of baking soda and cook for 10 minutes. Peel, chop into cubes and add to potatoes.
3. Washed fresh cucumbers, without removing the peel, cut into small pieces, you can first remove the pulp.
4. Cut the boiled sausage into cubes and add to the rest of the chopped ingredients.
5. Open a jar of peas, drain the water and put the product in a colander. This will remove excess wateriness from the salad. Add the peas to the bulk.
6. Stir the salad, salt, if necessary.
7. Arrange the Olivier into portioned salad bowls, seasoning with mayonnaise before serving. Decorate with washed parsley leaves.

Bon Appetit!

Low-calorie Olivier with sausage and cucumbers without mayonnaise

To reduce the calorie content of Olivier, you need to remove mayonnaise or replace boiled sausage with chicken. In this recipe, we will replace store-bought mayonnaise with low-calorie sour cream of a low percentage of fat.

Cooking time: 50 min.

Servings: 9.

Ingredients:

• Boiled sausage - 160 g;
• Canned peas - 160 g;
• Pickled cucumber - 3 pcs.;
• Potatoes - 2 pcs.;
• Carrots - 2 pcs.;
• Chicken eggs - 3 pcs.;
• Green onions - 80 g;
• Sour cream 15% fat - 100 g;
• Salt to your liking.

Cooking process:

1. Cut the boiled sausage into small cubes.
2. Boil jacket potatoes, peel and cut into cubes.
3. Boil hard-boiled eggs in salted water. Cook for 10 minutes. after boiling water, then immediately transfer to cold water and cool. When the eggs have cooled, peel and chop into cubes.
4. Boil carrots, peel and cut into cubes.
5. Cut the pickled cucumbers with the peel into small cubes and squeeze, add to the salad.
6. Combine all prepared foods in one large salad bowl or bowl, add peas, strained through a sieve.
7. Rinse and chop the green onion feathers.
8. Add the onion pieces to the salad.
9. Add sour cream to the salad and salt.
10. Stir all the ingredients so that the sour cream is evenly distributed in the salad. Serve after 30 min. being in the refrigerator.

Bon Appetit!

Olivier with smoked sausage and pickled cucumbers on the festive table

Olivier with smoked sausage turns out to be no less tasty than its traditional namesake, except that it has a more intense, slightly "smoky" aroma. The sausage should not be bought dry; smoked cervelat is perfect.

Cooking time: 45 min.

Servings: 7.

Ingredients:

• Smoked sausage - 220 g;
• Canned peas - 130 g;
• Pickled cucumber - 3 pcs.;
• Chicken eggs - 3 pcs.;
• Potatoes - 3 pcs.;
• Carrots - 1 pc.;
• Salt, mayonnaise - to your liking.

Cooking process:

1. Boil potatoes in their skins, ready to check, prick with a fork. Cool and peel, cut into small cubes.
2. Carrots can be boiled in one pot with potatoes, then cooled, peeled and chopped into cubes of the same size, add to the potatoes.
3. Free the smoked sausage from the film, cut into identical pieces, add to the salad bowl.
4. Hard boil the eggs, cool in ice water and remove the shell. Cut into cubes and add to Olivier.
5. Cut the cucumbers together with the skin into cubes, put in a sieve and squeeze the marinade with your hands. Add the slices to the salad.
6. Drain the liquid from canned peas, you can put them on a sieve. Add peas to the rest of the food.
7. Season Olivier with some mayonnaise, salt if desired. Let it brew in the refrigerator and soak for about half an hour, then you can serve it, decorate with fresh herbs, leftover eggs or green peas.

Bon Appetit!