Do olivier put on onion in salad: which is salad or another?

Many housewives, when they make Olivier put onions in it. Is it necessary and which one to use to make the salad delicious?

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They say that the recipe for making salad Russian salad was created Lucien Olivier, where and the very name of the salad itself. The main question is not how to prepare this salad, but from what ingredients, because now many different variations from many different components have been invented.

Read in another article on our website on the topic: "Cheap holidays for birthday, New Year". You will find recipes for cheap salads for a festive table of vegetables, doshirak, crab sticks, Korean carrots.

During the preparation of this dish, questions always appear that no one thinks about. But many housewives still overcome doubts about the time of cooking vegetables or the presence of some ingredients. For example, is it necessary in Russian salad Put onions and what? Look for the answer to this and other questions in the article below. Read further.

How much to cook potatoes and carrots for olivier?

Read on our website another useful article on the topic: “How and how much to cook young potatoes in the uniform for the Olivier salad, vinaugrated, for feeding the child to the baby?”.

Vegetables for salad Russian salad - Potatoes and carrots, you should cook approximately from 20 to 30 minutes. It all depends on the size: the larger the size, the longer you need to thermally process. But readiness can always be checked in an old and good way, piercing a fork or toothpick. You can pierce it with a knife, if it comes easily, then it is ready. Also with a toothpick, if it enters carrots or potatoes easily and softly, then the vegetables are ready and the water should be stirred, if not, you need to boil a little more.

Do you put in a salad of an allery onion?

Whether to add onions to Russian salad - This is everyone's business. After all, everyone has different tastes.

Fresh onions have a significantly more pronounced taste against the background of other vegetables, which were previously cooked, so the amount of it should be small.
To reduce the bitterness of onions, cut the vegetable, put in a bowl and pour boiling water. After 15 minutes. Drain the water and add the product boldly to the salad. So he will not be bitter, but he will give the dish a unique piquancy.

It is worth knowing: Russian saladin which there is a bow, it is forbidden to freeze. After all, then the taste of the salad will deteriorate and it will have to be thrown away.

Also, on top, the dish can be decorated with finely chopped green onions or other herbs.

Which onion is put in the Olivier salad: salad or another?

The housewives often put the purple onion in salads now. Some generally do without adding this vegetable. But a classic recipe Russian salad All the same, it implies an addition by any type of onion.

If you like white salad, then use this type. It is more sweet.
Violet is also softer than the usual one.

Choose a large onion, one is enough for a whole dish. Cut it in large rings, and then scald. As mentioned above, this action will help remove excess smell and bitter taste.

Should Olivier be salted or not?

If you put in salad Russian salad Only fresh cucumbers, then add salt to taste. If you add salted or pickled cucumbers, then you are not required to annoy. Despite different recommendations, each housewife makes at her discretion.

How to cook the famous Olivier salad with smoked, boiled sausage, beef, ham: ingredients, recipe

Probably every housewife knows how to cook the famous salad Russian salad. It can be done with smoked, boiled sausage, beef, ham. These ingredients are added separately or two types are used, for example, beef and ham or smoked and boiled sausage. Do how you like it. Here's a delicious salad recipe Russian salad:

Ingredients:

Baked beef - 200 g
Vetshchina - 100 g
Potatoes - 4 pieces
Carrots - 2 pieces
Eggs - 4 pieces
Fresh cucumber - 1 piece
Salted cucumber - 1 piece
Canned green peas - 300 g
Mayonnaise "Provencal" - 200 g
Greens - to taste
Salt - to taste

Cooking method:

I wash the vegetables (carrots and potatoes) thoroughly under cold water, and we put it without cleansing on fire to cook. Carefully make sure that the vegetables are completely covered with water, otherwise the top will remain solid and dry.
Separately, boil the eggs screwed.
When everything was cooked, set aside and let cool to room temperature. This process can be accelerated by putting everything in cold water.
We clean the vegetables and eggs, and cut into small cubes.
We cut the beef and ham with cubes or strips as desired.
We take a salty and fresh cucumber and soak with a napkin to remove excess water. Cut into small pieces. By the way, the combination of these two types of cucumbers gives the salad an interesting piquancy and a unique taste.
We express the entire liquid from green peas.
In a large bowl, mix all the chopped ingredients and peas.
Add mayonnaise and mix everything well.
For the salad to soak, we put it for several minutes or hours in the refrigerator.

Before you serve the salad on the table, decorate it with greens. It should be fresh and fragrant.

The vegetable components of the recipe saturate the body with useful substances (vitamins and fibers), which provide good intestinal function. The meat and egg make dishes with hearty, without provoking fat deposits. This is a useful protein. On the holiday, the salad can be seasoned with mayonnaise, and if you like to eat olivier often and on ordinary days, then it is worth using low-fat yogurt or 15%sour cream, mixed with finely chopped dill or green onions to refuel. Enjoy your meal!