Olivier salad
The olivier salad (also spelled Olivje , Russian салат Оливье ) is a festive dish in Russian cuisine , which is usually served as a starter for New Year's and other celebrations .
history
The Olivier salad is a salad creation by the Belgian - French chef Lucien Olivier, which originated in Tsarist Russia in the 1860s when he was running a French specialty restaurant called "Эрмитаж" ("Hermitage") in Moscow . One of the most famous specialties of this restaurant was a salad, the sauce of which was particularly appreciated by Moscow gourmets. The recipe for making the sauce was only known to Olivier himself and was kept top secret. At the end of the 19th century, a Russian cook who had previously worked in Olivier's restaurant copied the salad recipe and now used the know-how in another restaurant, where a similar salad is now offered under the name “Столичный” (“Capital City Salad”) has been. However, the chef failed to spy on the full recipe for the sauce. This remained a secret that Lucien Olivier took with him to the grave.
During the Soviet era, what was now known as olivier salad was transformed from a previously exclusive delicacy into a holiday meal with a comparatively simple recipe. As a result, it has become common practice to serve the salad at the richly laid table on New Year's Eve , which is traditionally celebrated particularly extensively in Russia, while the Orthodox Christmas , which only takes place seven days later, is rather overshadowed. To this day, the olivier salad is considered the most popular salad among Russian specialties in Russia and is also available there as a ready-made meal.
composition
The salad, which later became known in Russia under the name of its "inventor" and in European countries simply as "Russian salad", originally contained meat from wild hazel grouse , veal tongue, black caviar , lettuce, boiled crayfish , small gherkins , capers and finely chopped , hard-boiled eggs and the famous sauce mentioned above, whose basic ingredients were similar to mayonnaise .
After Olivier's death, the original recipe was used less and less and gradually fell into oblivion. The name "Olivieralat", however, established itself in the Russian-speaking area. Today in Russia there are various common recipes for the preparation of mostly the same mandatory ingredients under this name: boiled and chopped potatoes, pickled cucumbers, boiled chicken or beef, hard-boiled eggs, boiled carrots, green peas and a common salad mayonnaise or other salad dressing.
International distribution
The salad has also found its way into Spanish cuisine for a long time . The Ensaladilla rusa (Russian salad) is one of the most popular tapas there .
In Persian cuisine , the salad is known as Sālād Olivieh and is mostly served at birthday parties. This is especially popular with the children.
Under the name "Russian salad" ( Greek ρωσσική σαλάτα ( rossiki salata ), Bulgarian and Serbian руска салата ( ruska salata )), this dish is also very popular throughout the Balkans . There it is usually used as a dip with bread or pita . In Greece it is usually used as a side dish with gyros in the pita. The typical components are ham, peas, carrots and mayonnaise; however, there is no fixed recipe.
Web links
- On the history of the Olivier salad ( Memento from February 4, 2009 in the Internet Archive ) (Russian)
- On the importance and status of "Salat Olivie" in Soviet and post-Soviet society (Russian)
- Salad day of the calendar and some statistics (Russian)
Individual evidence
- ↑ Lucien Olivier, une salade pour la Russie. In: Sputniknews . February 5, 2013, accessed May 21, 2019 (French).