Salad “Obzhorka” - classic recipe and 9 options

Cooking rules

There are several options for the Obzhorka salad recipe. Since this is a meat salad, the main ingredient is meat. It can be boiled beef or fried pork. Perfect for cooking liver or chicken fillet. A simplified version is prepared with sausage.

The rest of the salad ingredients also vary. As a rule, the list of ingredients includes carrots, pickled or fresh cucumbers, cheese, and mushrooms. The parts are added with crackers (preferably homemade) and prunes.

The salad can be mixed, but some home cooks prefer to layer the ingredients, layering the layers with dressing. Mayonnaise is used for dressing. And to make the salad less calorie, you can mix mayonnaise with sour cream.

You can also make a sauce based on natural yogurt. To prepare, mustard, lemon juice, salt and seasonings are added to the yogurt. You can add finely chopped herbs. This sauce will significantly reduce the calorie content of the salad.

Interesting facts: the “Obzhorka” salad was invented in Soviet times. Back then it was not always possible to buy the necessary products, so many versions of the popular snack were created.

Recipe for “Obzhorka” salad with veal and pickled cucumber: a classic of the genre

Peculiarity. The veal takes quite a long time to cook until completely softened. Therefore, to speed up the cooking process, you can safely prepare the meat ingredient the evening before. Boil the beef and let it rest. In the morning all that remains is to disassemble it into fibers.

You will need:

boiled veal - 0.5 kg;
carrots - two pieces;
onion - one medium head;
pickles - three pieces;
mayonnaise - 150-200 g;
greenery - as decoration.

Cooking algorithm

A step-by-step recipe for the “Obzhorka” salad begins with sauteing vegetables cut into strips - carrots and onions. Fry them thoroughly in vegetable or olive oil separately for seven minutes and place them in different containers without mixing.
We disassemble the veal into fibers. As an option, cut it into cubes and mix with sautéed vegetables.
We peel the pickled cucumbers so that they are more tender, and also cut them into strips.
Add cucumbers to the cooled salad mixture and season the dish with a few spoons of mayonnaise sauce.
We put the finished dish in an elegant salad bowl and decorate the top with several sprigs of parsley, cilantro or dill - according to preference.

If there are no pickled or pickled cucumbers in the house, this is not a reason to refuse to prepare “Obzhorka”. You can acidify the salad with one or two tablespoons of vinegar.

Classic version of “Obzhorka” salad with chicken

First, you should try the classic salad recipe. We will cook it with chicken. Chicken fillet is ideal for cooking.

400 gr. already prepared fillet (raw fillet will require 500-550 g);
2 onions;
2 carrots;
3-4 pickled cucumbers;
3-4 tablespoons of mayonnaise;
1-2 cloves of garlic (optional);
vegetable oil for frying;
salt, ground black pepper to taste.

First you need to cook the fillet. To do this, you need to put it in salted boiling water and cook for 30-35 minutes with the addition of spices (bay leaf, allspice, etc.). Cool the finished fillet. You can also use pan-fried or oven-baked fillets. To do this, rub the meat with spices and salt and fry it in vegetable oil until tender or bake it in the oven.

Peel the onions and carrots. Chop the onion into thin half rings and grate the carrot into long strips. It is best to use a grater for Korean salads. Place the onions and carrots in a frying pan with oil and fry until soft. If desired, add 1-2 cloves of garlic, chopped into small cubes, to the vegetables. At the end of frying the vegetables, add salt and pepper. Cool the prepared vegetables.

Using two forks, separate the chicken fillet into fibers or cut it into small cubes. Cut the pickled cucumbers into short strips. Mix chicken meat with cucumbers and fried vegetables, season the salad with mayonnaise.

Obzhorka salad - classic recipe with photos

First of all, let's start preparing the Obzhorka salad according to the classic recipe. He comes from the Soviet Union.

Our grandmothers often cooked this way. Therefore, we will consider it now.

This salad consists of several ingredients

Carrots - 1 pc.
Onion - 1 pc.
Pickled cucumber – 4 pcs.
Beef - 200-250 g
Vegetable oil
Lemon - slice
Parsley - a few sprigs
Celery - a few leaves
Mayonnaise - 2 tbsp. spoons
Salt
Pepper

How to cook.

First, cut the carrots into thin strips. First, it is cut diagonally with the heels. Then we cut them into strips.

Cut the onion into small cubes. First along, without cutting all the way through. Then cut crosswise.

We cut the meat randomly. That is, also in some pieces, so that later it would be convenient to eat.

First, cut lengthwise into thin slices, and then crosswise.

Moreover, when you choose meat for this salad, be sure to take into account its softness. Tenderloin is best

.
Most often, meat is boiled for Obzhorka salad. However, fried
can be much tastier in this dish than boiled.

Now you can turn on the pans.

The main feature is that all ingredients must be fried in separate pans. Only after this can they be mixed.

We put carrots on one, and meat on the second. You need to add vegetable oil to both pans.

Do not add cream under any circumstances!

Someone fries carrots until fully cooked. But it’s better when it’s just lightly fried and remains dense inside.

In this case, the salad will turn out more interesting.

Now add black pepper to both pans. Set a timer on the burner for 3 minutes.

While the carrots and meat are frying, you need to chop the pickles. They give it a special taste.

Cut the cucumbers into slices. Then we cut them crosswise in the form of straws.

Next, transfer the carrots to a bowl in which we will mix everything. For now, leave the meat in the pan so that it can cool.

If all the ingredients were fried together, the flavors would mix. In our case, each ingredient is fried separately. Therefore, the dish has its own characteristic taste.

Next, add the onion to a new frying pan. And pour some vegetable oil there.

The onion itself is very sweet. Therefore, to balance its sweetness, you need to add a little lemon juice

This will make it much tastier.

The Obzhorka salad must contain greens. So now we will chop the parsley. You can also add a couple of celery leaves here.

Unlike carrots, onions should be well ( completely

) cooked. It should not crunch unpleasantly on your teeth. Therefore, be patient and stir the onion until completely softened.

When it becomes soft, start mixing the ingredients.

So, we already have cooled carrots in the basin. There is also meat in the frying pan. That's why we add meat to carrots.

Place chopped pickles on top.

When frying meat, carrots and onions, do not forget to lightly salt the cucumbers. Because in the end they give complete salt.

We also put the onions in a common basin. Sprinkle greens on top.

And most importantly, mayonnaise is used to dress this particular salad. So, we season and then mix everything thoroughly.

The dish itself turns out to be quite high in calories. Therefore, you won’t be able to eat a lot of it. But it tastes amazing.

This is how we got the classic Obzhorka salad with beef.

note

How simple such salads have been in everyday use since Soviet times. And ordinary people happily prepared them for holidays, birthdays or New Year.

Now put it on a plate. If you wish, you can decorate the top with a little greenery.

It may not look very beautiful. But it will taste perfect.

Pork option

Another version of the salad is prepared with pork. You need to take lean pork; tenderloin is ideal.

700 gr. pork pulp (raw weight)
4 onions;
4 carrots;
3-5 pickled cucumbers;
5-6 tablespoons of canned peas;
frying oil;
mayonnaise and salt to taste.

First you need to cook the meat. It can be boiled in water with salt and spices. You can bake pork in the oven; it is best to bake it in foil or a special bag so that the meat remains juicy. Cool the finished pork and cut into small cubes.

While the meat is cooking, you need to prepare the vegetables. Finely chop the chopped onion and grate the carrots into thin slices. Fry the vegetables in oil until tender, add salt and pepper. If desired, you can add finely chopped garlic at the end of frying. Cool the vegetables completely.

Mix pork with vegetables. Add pickled cucumbers cut into small cubes and canned green peas. Mix and season with mayonnaise.

Appetizer with liver

The “Obzhorka” salad prepared with liver has an interesting taste. To prepare the snack, you can use any type of liver - beef, pork or chicken. But when using chicken liver, the taste is more delicate. If beef or pork offal is used, it must first be soaked in milk.

400 gr. liver;
1 onion;
1 large carrot;
2 salted or pickled cucumbers;
200 gr. canned peas;
frying oil;
2-3 tablespoons of mayonnaise;
salt, pepper to taste.

Boil the liver in water with the addition of salt, as well as bay leaf and allspice. Cool the finished liver. Cut the cooled liver into oblong pieces.

Cut the onion into thin half rings and grate the carrots on a coarse grater. Fry the vegetables in vegetable oil until tender. At the end of cooking, add salt and pepper. Cool the vegetables and mix them with the liver.

Cut the pickled cucumbers into strips and add them to the salad along with green peas.

Advice! It is recommended to squeeze the chopped pickles lightly so that the salad does not turn out too watery.

Mix everything and season with mayonnaise. You can serve immediately, or you can let it sit in the refrigerator for half an hour.

Bon appetit!

Like most salads, “Obzhorka” has a considerable number of variations. It is prepared with sausage, liver, Korean carrots, beans, mushrooms, prunes and even crackers. But first, some classics.

Traditional recipe for salad "Obzhorka"

We described it in detail with photos, but we will repeat it one more time.

For the salad you need to prepare:

meat (chicken or beef) – approximately 400 g;
carrots – 1 piece, large;
cucumber (salted) – 3 pcs.;
onion – 1 large onion;
salt, spices and mayonnaise - to taste.

Boil the meat. To make it tastier, do it better with bay leaves and spices. If you plan to use chicken fillet, then it is enough to cook it for about 20 minutes, but beef should be kept longer. It is advisable to cool the beef without removing it from the broth. In this case, it will be juicier. After the meat has cooled, cut it into cubes.

Chop the carrots on the coarsest grater and fry until soft. During cooking, you can pepper it for spiciness. Transfer the finished product to a separate plate and let cool.

Finely chop the onion and simmer in a little water until it becomes soft. It won't hurt to pepper it either. When the onion is ready, it also needs to be cooled.

Cut the pickled cucumber into cubes or cubes. By the way, pickled cucumbers are also suitable for the Obzhorka salad.

This completes the preparatory stage. All that remains is to put the prepared products in a salad bowl, add salt, pepper if desired, season with mayonnaise and mix.

Recipe options

Salad is a dish that does not require strict adherence to the recipe and strict preparation rules, and “Obzhorka” is no exception. It can be prepared in different ways and from different products. Main requirements:

the presence of two required ingredients - meat or something meaty and pickles;
frying the vegetables used (except cucumbers, of course);
mayonnaise as a dressing.

All other products can be replaced or excluded altogether.

“Obzhorka” with sausage and beans

For example, an interesting option is obtained by using smoked sausage instead of meat and adding canned red beans to the products specified in the traditional recipe.

The cooking method is absolutely similar to the traditional one. Only it is better to cut the sausage into strips rather than into cubes.

“Obzhorka” with smoked sausage

If you don’t have time to prepare meat or liver for a salad, you can prepare an appetizer with smoked sausage.

1 onion;
1 large carrot;
1 tablespoon of vegetable oil for frying;
2 pickled cucumbers;
100 gr. smoked sausage;
2 tablespoons of mayonnaise;
salt, pepper to taste.

We start by preparing the vegetables. Chop the onion into thin halves of rings; it is best to grate the carrots to prepare Korean salads. Fry vegetables in vegetable oil until soft. Salt and pepper the prepared vegetables and let them cool completely.

Cut the pickled cucumbers and smoked sausage into short, narrow strips. Mix everything and season with mayonnaise.

With crackers

You can serve the “Obzhorka” salad with croutons. You can buy ready-made croutons, but it’s still better to make them yourself by drying sliced bread in the oven until golden brown. Bread can be used either white or black - to suit your taste. We prepare this version of the salad with fresh cucumbers.

400 gr. chicken fillet (ready weight);
3 onions;
4 carrots;
2 fresh cucumbers;
300 gr. sour cream;
1.-2 spoons of mustard;
lemon juice, salt, pepper to taste;
vegetable oil for frying;
2 pieces of bread for croutons.

Boil the chicken fillet in advance, but it must cool completely by the time you prepare the salad. Fry finely chopped onion in oil in a frying pan. Once the onion becomes translucent, add the carrots and continue to fry until the vegetables are soft. We do not allow the vegetables to burn and do not overcook them. They should become soft but retain their shape.

Cut the bread into small cubes and toast in the oven until light golden brown. If you don’t have an oven, you can dry the crackers in a frying pan.

Prepare the sauce by mixing sour cream and mustard. Add salt and pepper to the sauce and season with lemon juice to taste.

Place the chopped fillet in the first layer. Spread with a layer of sauce. Cut fresh cucumbers into strips. Under no circumstances should we grate the cucumbers, they will give a lot of juice, place them on the fillet and cover with a layer of sauce. Next, distribute the fried onions and carrots and also cover with sauce. Let the salad stand in the refrigerator for half an hour, then sprinkle with croutons and serve.

“Obzhorka” salad with beans, cheese and tomatoes

And this version of the “Obzhorka” salad is not like the others; it is prepared with beans, cheese and fresh tomatoes.

300 gr. smoked sausage;
250 gr. canned red beans;
150 gr. tomatoes;
150 gr. hard cheese;
180 gr. mayonnaise;
a few sprigs of parsley for serving;
salt and pepper to taste.

Cut the sausage into long strips. Cut the tomatoes in half, remove the seeds and stems. Cut the vegetables into small slices. For this salad, you should choose tomatoes with dense flesh; it is important that after cutting the vegetables retain their shape and do not give too much juice.

With added mushrooms

You can prepare the “Obzhorka” salad with pickled cucumbers and mushrooms. Fresh mushrooms are best for this dish. If the salad is prepared without adding cucumbers, then it is best to add pickled champignons.

1 chicken breast;
200 gr. carrots;
1 onion;
2 pickled cucumbers;
400 gr. champignons;
frying oil;
salt, pepper to taste;
mayonnaise for dressing.

Boil the chicken breast in advance. You need to cook the chicken for about half an hour, add salt and spices to the broth, it is recommended to use bay leaves and allspice peas. Cool the finished chicken. Then cut the fillet into small cubes.

Grate the carrots and finely chop the onion. Cut the mushrooms into small pieces. Small champignons can be cut into four parts, larger ones can be cut into slices. Heat a little oil in a frying pan, add the onion and fry for 5 minutes. Then add the mushrooms and carrots and cook until all the juice has evaporated.

Let the ingredients fry a little, add salt and pepper. Let the mixture of mushrooms and vegetables cool. Mix with chicken and add chopped cucumbers. Mix and season with mayonnaise.

How to cook Obzhorka salad with beef and mushrooms: recipe in layers

Obzhorka salad with beef and mushrooms For 2-3 servings of Obzhorka salad with beef and mushrooms you need:

300 g each beef fillet and mushrooms
100 g prunes
2 fresh cucumbers and 2 raw carrots
1 onion
1 tbsp. spoon of sunflower oil
3 tbsp. spoons of sour cream
Salt and ground pepper (black and allspice) to taste

Let's start cooking:

Sour cream sauce. Mix sour cream with peppers and salt to taste.
First layer. Pour hot water over the meat so that it covers the meat by 1-2 cm, add salt and pepper to taste, cook until tender, cool, separate into fibers, and place on a wide dish on which we are going to prepare the salad. Lubricate with sauce.
Second layer. Peel the onion, chop finely, and fry in sunflower oil for 2-3 minutes. Add raw champignons or other mushrooms cut into slices, but you will have to boil them first and then fry them, cover with a lid and simmer for 10 minutes. Place on a layer of meat; no need to grease with sauce.
Third layer. We cut the washed carrots and fresh cucumbers into small strips, mix them, put them on the mushrooms, and brush them with sauce.
Fourth layer. Fill the prunes with hot water, let them swell for 20 minutes, take them out of the water and dry them, cut them into small pieces as you like, put them on the vegetables, generously coat them with sauce, and garnish with fresh cucumbers.
Let the salad brew in a cold place for about 1 hour and serve.

“Obzhorka” with Korean carrots and smoked chicken

You can cook “Obzhorka” with Korean carrots and smoked chicken. We use canned corn and hard cheese as additional ingredients.

350 gr. smoked chicken (weight without bones and skin);
200 gr. prepared Korean carrots;
170 gr. cheese;
170 gr. canned corn;
4 boiled eggs;
mayonnaise for dressing.

This version of the salad is prepared very quickly, since all the products are ready to eat. You just need to boil the eggs in advance so that they have time to cool. Chop the smoked chicken meat and mix it with the prepared Korean carrots. Add coarsely grated cheese and diced boiled eggs. Add canned corn. Mix everything and season with mayonnaise.

Step-by-step recipe for salad with croutons and cheese

This is one of the best options for preparing this dish, in my opinion, which can be cooked and eaten all the time. There is always a reason to serve this wonderful dish to the table. This unusual culinary magic will satisfy the hunger of even the most avid food lover.

Ingredients:

Korean carrots - 150 gr.
Semi-smoked sausage - 150 gr.
Cheese - 100 gr.
Pickled cucumbers - 2 pcs.
Crackers - 40 gr.
Mayonnaise - to taste.

Cooking method:

1. Peel the sausage from the packaging film and cut it into strips. I also cut pickled cucumbers. I put it in a deep bowl.

2. I add Korean carrots to the dish. I grate the cheese on a coarse grater and also add it to the rest of the ingredients. I mix everything thoroughly.

3. Place the salad on a plate through a special form. This must be done carefully so that the dish does not fall apart. I grease the top of the head with mayonnaise and carefully remove the mold.

Tip: You can grate cheese on top of the mayonnaise and add some herbs.

4. Finally, add the crackers. I do the same steps with the remaining salad.

Cook with pleasure and please yourself and your loved ones, bon appetit.

Festive version with boiled pork, prunes and pomegranate

This version of “Obzhorka” can be safely called festive, as it looks impressive and tastes very good.

200 gr. boiled pork;
200 gr. pickled mushrooms;
50 gr. prunes;
150 gr. Korean carrots;
170 gr. hard cheese;
0.5 grenade pods;
sour cream, mayonnaise, pepper and salt.

Cut the boiled pork and pickled mushrooms into small pieces. Mix the chopped products with the prepared Korean carrots. We grate the cheese, pour boiling water over the prunes in advance, let them soften and cut them into “noodles”. Add cheese and prunes to the salad. Mix mayonnaise with sour cream to taste, add salt and pepper. We dress our salad with sauce. Place in a salad bowl and sprinkle pomegranate seeds on top.