Russian salad
   HOME

TheInfoList



OR:

Olivier salad ( rus, link=no, салат Оливье, salat Olivye) is a traditional salad dish in
Russian cuisine Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social ...
, which is also popular in other post-Soviet countries and around the world. In different modern recipes, it is usually made with
diced Dicing is a culinary knife cut in which the food item is cut into small blocks or dice. This may be done for aesthetic reasons or to create uniformly sized pieces to ensure even cooking. Dicing allows for distribution of flavour and texture thr ...
boiled potatoes,
carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...
s, brined
dill pickle A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or ...
s (or
cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated Vine#Horticultural climbing plants, creeping vine plant in the Cucurbitaceae family that bears usually cylindrical Fruit, fruits, which are used as culinary vegetables.
), green
pea The pea is most commonly the small spherical seed or the seed-pod of the flowering plant species ''Pisum sativum''. Each pod contains several peas, which can be green or yellow. Botanically, pea pods are fruit, since they contain seeds and d ...
s(optional, preferably not), eggs,
celeriac Celeriac (''Apium graveolens'' var. ''rapaceum''), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a variety of celery cultivated for its edible stem or hypocotyl, and shoo ...
, onions, diced boiled chicken or bologna sausage (sometimes ham or hot dogs), and tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with
mayonnaise Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar ...
. In many countries, the dish is commonly referred to as Russian salad, in Brazil it is called Maionese, in a few Scandinavian countries (Norway and Denmark) it is called italienisk salat (Italian salad, for the colours of the italian flag are in the salad) and in Dutch it is called huzarensalade (hussars' salad). In former Yugoslavian countries it is called ruska salata (Russian salad). In Romania it is known as "salata (de) boeuf" In Russia and other post-Soviet states, as well as in Russophone communities worldwide, the salad has become one of the main dishes on zakuski tables served during New Year's Eve ("
Novy God ''Novy God'' () is the Russian phrase for "New Year", and also designates the Russian New Year's Eve and New Year's Day celebration. Similar customs are observed in all post-Soviet states, and though the observance of the holiday is critici ...
") celebrations.


History

The original version of the salad was invented in the 1860s by a cook of Belgian origin, Lucien Olivier, the chef of the Hermitage, one of Moscow's most celebrated restaurants. Olivier's salad quickly became immensely popular with Hermitage regulars, and became the restaurant's signature dish. At the turn of the 20th century, one of Olivier's sous-chefs, Ivan Ivanov, attempted to steal the recipe. While preparing the dressing one evening in solitude, as was his custom, Olivier was suddenly called away. Taking advantage of the opportunity, Ivanov sneaked into Olivier's private kitchen and observed his '' mise en place'', which allowed him to make reasonable assumptions about the recipe of Olivier's famed dressing. Ivanov then left Olivier's employ and went to work as a chef for Moskva, a somewhat inferior restaurant, where he began to serve a suspiciously similar salad under the name "metropolitan salad" ( rus, links=no, Столичный, Stolichny). It was reported by the
gourmands A gourmand is a person who takes great pleasure and interest in consuming good food and drink. ''Gourmand'' originally referred to a person who was "a glutton for food and drink", a person who eats and drinks excessively; this usage is now rare. ...
of the time, however, that the dressing on the "Stolichny" salad was of a lower quality than Olivier's, meaning that it was "missing something." Later, Ivanov sold the recipe for the salad to various publishing houses, which further contributed to its popularization. Due to the closure of the Hermitage restaurant in 1905, and the Olivier family's subsequent departure from Russia, the salad could now be referred to as "Olivier." One of the first printed recipes for Olivier salad, by Aleksandrova, appearing in 1894, called for half a hazel grouse, two potatoes, one small cucumber (or a large
cornichon A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been Pickling, pickled in a Brine (f ...
), 3–4 lettuce leaves, 3 large crayfish tails, 1/4 cup cubed aspic, 1 teaspoon of capers, 3–5 olives, and 1 tablespoon Provençal dressing (mayonnaise). As often happens with gourmet recipes which become popular, the ingredients which were rare, expensive, seasonal, or difficult to prepare were gradually replaced with cheaper and more readily available foods.


Ingredients

The earliest published recipe known to date appeared in the Russian magazine ''Наша пища'' (''Nasha pishcha'', "Our Food") No. 6 (31 March 1894). This magazine, published from 1891 to 1896 and edited by M. Ignatiev, stated that the original recipe contained "mogul sauce" or "kabul sauce" (similar to Worcestershire sauce), manufactured by John Burgess & SonNow owned by the Greencore Grou

(the brand he reputedly used) and Crosse & Blackwell. The book ''Руководство к изучению основ кулинарного искусства'' (''Rukovodstvo k izucheniyu osnov kulinarnogo iskusstva'', "Guide to the Fundamentals of Culinary Arts") (1897) by P. Aleksandrova gave a recipe containing grouse,
crayfish Crayfish are freshwater crustaceans belonging to the clade Astacidea, which also contains lobsters. In some locations, they are also known as crawfish, craydids, crawdaddies, crawdads, freshwater lobsters, mountain lobsters, rock lobsters, mu ...
, potatoes, cucumber, lettuce, aspic, capers, olives and mayonnaise. The author wrote that veal, partridge or chicken could be substituted but the authentic recipe contained grouse. In post-revolutionary Russia, cheaper ingredients were substituted for the originals: grouse was replaced by chicken or sausage, crayfish by hard-boiled egg, cucumbers, olives and capers by pickled cucumbers and green peas. Earlier, it always included cold meat such as ham or veal tongue, or fish. The mid-20th century restaurant version involved not just vegetables, but also pickled tongue, sausage,
lobster Lobsters are a family (biology), family (Nephropidae, Synonym (taxonomy), synonym Homaridae) of marine crustaceans. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs ...
meat,
truffles A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus ''Tuber''. In addition to ''Tuber'', many other genera of fungi are classified as truffles including ''Geopora'', ''Peziza ...
, ''etc.'' garnished with capers, anchovy fillets, ''etc.'' Some versions molded it in aspic. In modern usage, it is usually boiled diced vegetables bound in mayonnaise, with Doktorskaya-type sausage. The most common alternative version, where the sausage is replaced with boiled or smoked chicken, is called ''Stolichny salad'', after Ivanov's version. A multitude of other versions, named, unnamed, and even trademarked, exist, but only Olivier and Stolichny salad have entered the common vernacular of post-Soviet states.


Modern Olivier

Today's popular version of Olivier salad—containing boiled potatoes, dill pickles, peas, eggs, carrots, and boiled beef/chicken or bologna, dressed with mayonnaise—is a version of Ivanov's Stolichny salad, and only faintly resembles Olivier's original creation. This version was a staple of any Soviet holiday dinner, especially of a
Novy God ''Novy God'' () is the Russian phrase for "New Year", and also designates the Russian New Year's Eve and New Year's Day celebration. Similar customs are observed in all post-Soviet states, and though the observance of the holiday is critici ...
(
New Year's Eve In the Gregorian calendar, New Year's Eve, also known as Old Year's Day or Saint Sylvester's Day in many countries, is the evening or the entire day of the last day of the year, on 31 December. The last day of the year is commonly referred to ...
) dinner (to the extent that its presence was considered on a par with Soviet Champagne or mandarin oranges), due to availability of components in winter. Even though more exotic foods are widely available in Russia now, its popularity has hardly diminished: this salad was and maybe still is the most traditional dish for the home New Year celebration for Russian people. Festive Russian and post-Soviet states' homemade versions are traditionally at the cook's whim. While some of the ingredients are considered to be basic and essential, others are either favoured or dismissed as a threat to supposed authenticity. The biggest Olivier salad, weighing , was prepared in December 2012 in
Orenburg Orenburg (russian: Оренбу́рг, ), formerly known as Chkalov (1938–1957), is the administrative center of Orenburg Oblast, Russia. It lies on the Ural River, southeast of Moscow. Orenburg is also very close to the Kazakhstan-Russia bor ...
.


In other countries

European cafes and delicatessens often provide an entire range of potato salads. Additionally, cafeterias, convenience stores, and truck stops sell a number of sub-par factory packaged or locally made versions, mostly extremely simple, using basic ingredients with cheap mayonnaise-like dressing.


Southeast Europe

In Serbia Olivier salad is called ''russian salad'' and is very common on the New Year and Christmas table. The salad is widely popular as руска салата (''ruska salata'') in Bulgaria, Serbia, and North Macedonia, and ''sallatë ruse'' in Albania. The Bulgarian version of the salad usually consists of potatoes, carrots, peas, pickles and some sort of salami or ham. In Bosnia and Herzegovina both the ''ruska salata'' and ''francuska salata'' (which is essentially Russian salad prepared without meat) are very popular, especially during holidays. In Croatia and Slovenia it is typically prepared without meat and potatoes, and is usually called ''francuska salata'' in Croatian and ''francoska solata'' in Slovene, both meaning ''French salad''. The
Romanian Romanian may refer to: *anything of, from, or related to the country and nation of Romania **Romanians, an ethnic group **Romanian language, a Romance language ***Romanian dialects, variants of the Romanian language **Romanian cuisine, traditional ...
variant, called
salată de boeuf Salată de boeuf ("beef salad") is a traditional Romanian and Moldovan dish, generally served during all festive and special occasions. It is a combination of finely chopped beef (or sometimes chicken, or turkey breast) and root vegetables, folde ...
("beef salad"), is considered a traditional dish. It is a combination of finely chopped beef (or chicken) and root vegetables, folded in mayonnaise and finished with murături, traditional Romanian mixed pickles. It can also be made vegetarian. In Turkey it is known as ''Rus salatası'' ("Russian Salad"). The Turkish version consists of boiled and sliced carrots and potatoes, sliced cucumber pickles, boiled peas and mayonnaise and is sometimes decorated with boiled and sliced eggs, black olives and beet root pickles. It is served as meze and is used as a filling for some sandwiches and kumpir (jacket potato). Another Turkish name for Olivier salad is ''Amerikan salatası'' ("American salad"), a euphemistic misnomer originating from the
Cold War The Cold War is a term commonly used to refer to a period of geopolitical tension between the United States and the Soviet Union and their respective allies, the Western Bloc and the Eastern Bloc. The term '' cold war'' is used because the ...
period.


Central Europe

In Slovakia it is called ''zemiakový šalát'' ("potato salad"). There are several versions; however, it typically consists of boiled and cubed vegetables (potatoes, carrots), finely chopped onions and pickles in a mayonnaise dressing, often with diced hard-boiled eggs and canned green peas. It is seasoned with salt, black pepper and mustard. Some fluid from the pickles may also be added. In Czech it is called simply ''bramborový salát'' ("potato salad"). It consists of boiled and cubed vegetables (potatoes, carrots, parsley and celery root), finely chopped onions and pickles in a mayonnaise dressing, often with diced hard-boiled eggs, some kind of soft salami and canned green peas. It is the side-dish of choice to go with schnitzel or breaded
carp Carp are various species of oily freshwater fish from the family Cyprinidae, a very large group of fish native to Europe and Asia. While carp is consumed in many parts of the world, they are generally considered an invasive species in parts of ...
, staple Christmas meals in the Czech Republic.
Polish Polish may refer to: * Anything from or related to Poland, a country in Europe * Polish language * Poles, people from Poland or of Polish descent * Polish chicken *Polish brothers (Mark Polish and Michael Polish, born 1970), American twin screenwr ...
''sałatka jarzynowa'' or ''sałatka warzywna'' ("vegetable salad", often simply called ''sałatka'') is vegetarian, consisting of peas, hard boiled eggs, and the mirepoix, always cut into small cubes, seasoned with mayonnaise, salt, pepper. Recipes usually vary by region (tart apples or pickles can be added) and even by household, sometimes even adding meat (e.g. ham). One such notable exception is ''szałot'' (), a Silesian variety which may include not only boiled potatoes, carrots, peas and boiled eggs, but also bacon, sausages or pickled herring. Such salads are often served on family celebrations, in particular on
Christmas Eve Christmas Eve is the evening or entire day before Christmas Day, the festival commemorating the birth of Jesus. Christmas Day is observed around the world, and Christmas Eve is widely observed as a full or partial holiday in anticipation ...
. In Hungary the meatless version is called "Franica saláta" (French Salad)." Versions with meat added are called "''Orosz hússaláta'

(Russian meat salad). With or without meat, it is a popular food all year round.


Southern Europe

In Greece it can be found on almost any restaurant's menu and is called ρώσικη σαλάτα (''rossiki salata''); it usually contains no meat. ''Ensaladilla rusa'' ("Russian little salad") is widely consumed in Spanish cuisine, Spain and it is served as a
tapa Tapa, TAPA, Tapas or Tapasya may refer to: Media *Tapas (website), a webtoon site, formerly known as Tapastic * ''Tapas'' (film), a 2005 Spanish film * ''Tapasya'' (1976 film), an Indian Hindi-language film * ''Tapasya'' (1992 film), a Nepalese f ...
in many bars. It typically consists of minced boiled potato, minced boiled carrots, canned tuna, minced boiled eggs, peas, and mayonnaise. In Italy, ''Insalata russa'' has the same ingredients. A similar version is also popular in Portugal, where it is called ''salada russa''. It is usually served either as a standalone dish or as a garnish to fish dishes, particularly fish fillets.


Northern Europe

In Norway, Iceland and Denmark it is called ''russisk salat'', and contains carrots and green peas in mayonnaise dressing. It may also include small shrimp. Often the salad is paired with smoked meat on bread. A similar but distinct salad known as '' italiensk salat'' is also available in Scandinavian countries, consisting of shredded cabbage and carrots in a mayonnaise dressing. The two salads, ''russisk salat'' and ''italiensk salat'', are often confused. In Finland, the regional salad replaces potatoes with spaghetti. In the Netherlands there is a similar salad called Huzarensalade ("Hussar Salad"), but this salad already existed in the 1840s. Its name probably derives from the Dutch hussar regiments, and refers to the original ingredient of horsemeat.


Asia

Olivier salad ( fa, الويه) is popular in Iran, where it is usually made with potatoes, eggs, Persian pickled cucumbers, carrots, chicken, peas and mayonnaise, and is frequently a sandwich filler.Salad Olivieh - My Persian Kitchen
/ref> It is a popular salad in Vietnam, Bangladesh, Pakistan, and India as well, where it is usually made with potatoes, peas, apples or pineapples, and mayonnaise and is frequently used as a side dish in cafes. Another version of Russian salad is also very popular in Pakistan which bears no resemblance to Olivier salad and instead is a cabbage and apple slaw. Japanese potato salad (potesara, ポテサラ), is often said to be a yoshoku version of the Olivier salad, differing in a semi-mashed consistency of the potato, chopped ham as a main meat ingredient (instead of traditional poultry) and a liberal use of rice vinegar and karashi mustard in its dressing. Olivier salad is believed to have been introduced as a "Capital salad" or "Niislel salad" in Mongolia during the Soviet period. It usually consists of minced ham and carrots, minced boiled eggs, minced boiled carrots, and potatoes dressed with mayonnaise. It is widely popular amongst Mongolians, especially during the festive seasons.


Latin America

The dish is also very popular in many Latin American countries where it is called ''ensalada rusa'' and has been reduced to its minimum: minced boiled potatoes and carrots, green beans and abundant mayonnaise-based dressing. In Argentina it is usually served on its own as a first course, or with a very thinly sliced beef wrapping called matambre, in a dish called ''matambre con rusa''. Argentinians of Eastern European Jewish origin may make the salad with tuna. In Peru, Chile, Colombia, Venezuela and Argentina it is a traditional Christmas side dish. In Haiti, “salad russe” is made of diced boiled vegetables including beets, carrots, potatoes and sometimes corn, mixed with mayonnaise and spices. It is often served as a side dish.


See also

* List of chicken dishes *
List of Russian dishes This is a list of notable dishes found in Russian cuisine. Russian cuisine is a collection of the different cooking traditions of the Russian Empire. The cuisine is diverse, with Northeast European/Baltic, Caucasian, Central Asian, Siberian, East ...
* List of salads *
Mimosa salad Mimosa salad (russian: салат мимоза) is a festive salad whose main ingredients are cheese, eggs, canned fish, onion, and mayonnaise. Mimosa salad got its name because of its resemblance to mimosa flowers scattered on the snow. The simi ...
* Chicken salad * Egg salad * Potato salad


Notes


References


Further reading

* Alan Davidson, ''The Oxford Companion to Food'', Oxford, 1999. . * Anna Kushkova, "At the Center of the Table: The Rise and Fall of the Olivier Salad", ''Russian Studies in History'' 50:1:44-96 (Summer 2011
publisher's page (pay)


External links

* {{Chicken dishes Salads Potato dishes Egg dishes Sausage dishes European cuisine Iranian cuisine Russian chicken dishes Ukrainian cuisine Soviet cuisine Spanish cuisine South American cuisine Tapas