“Stolichny” salad with beef. Stolichny salad

We offer you several simple recipes for Stolichny salad with beef. This salad is one of the dishes without which it is difficult to imagine a holiday table. Although many are accustomed to calling it “Olivier,” the recipes for these two salads are still different. Initially, Olivier was prepared from delicacies such as hazel grouse, crayfish necks, and pickles. Over time, the recipe changed a little; it began to include more common and affordable products, and the name of the salad also changed to “Stolichny”. They began to cook it with beef, chicken or sausage.

Classic version

This recipe for Stolichny salad is considered exemplary. All other options are based on the classic version, with minor changes in ingredients.

Ingredients

boiled chicken fillet - 400 g (can be replaced with breast);
boiled chicken eggs - 3 pcs.;
boiled potatoes - 3 pcs.;
carrots - 1 pc.;
mayonnaise 100 g;
small pickled cucumber;
green canned peas.

How many calories?

Step-by-step instruction

Cooking chicken. Boil white chicken meat in a saucepan: place in whole pieces in a bowl, fill with water and place on high heat. Lightly salt the water, add a couple of bay leaves and 3-4 black peppercorns for taste. Bring to a boil, remove the foam and turn the heat to “medium”. Cook for another 20 minutes.
Boil the vegetables until tender, cool, and peel.
In a separate bowl, cook hard-boiled eggs. When finished, cool them in cold water.
When everything is ready, you can start cutting all the ingredients into small cubes.
The salad is almost ready. All that remains is to mix all the ingredients in a deep bowl and season the chicken salad with mayonnaise.

It is better to season the dish immediately before serving.

Photo gallery

Ingredients

chicken fillet - about 300 g
potatoes - 3 pcs. medium size
carrots – 1 pc. medium size
pickled cucumber – 2-3 pcs. medium size
chicken egg – 3 pcs.
canned green peas – 100 g
salad or onion - 1 pc.
mayonnaise, salt, pepper - to taste.
mayonnaise – 150 ml
salt - a pinch
ground black pepper - to taste

How to cook a classic capital salad with chicken

To make the Stolichny salad not only tasty, but also beautiful, I suggest cutting all its ingredients the same way - into small cubes. To make this possible, I advise you to boil the chicken and vegetables in advance and then put them in the refrigerator. Thanks to this, vegetables and poultry fillets will become dense and elastic, and they will be convenient to cut.

So, wash the potatoes and carrots, add water to cover them and boil “in their skins” for 30 minutes. Then pour cold water, and after it has cooled, put it in the refrigerator.

At the same time, boil the chicken, usually using the breast. The cooking time is also 30 minutes. Afterwards, let the chicken cool, preferably in the broth itself, so the chicken meat turns out more juicy and tasty. Then put it in the refrigerator.

Hard-boil chicken eggs (10 minutes after boiling) and cool by pouring cold water.

Having taken out the chilled chicken fillet, cut it first along the grain into bars about 0.5 cm thick, then across it to form cubes.

For really beautiful and even slicing of vegetables, I will use a special vegetable cutter with a 0.5 x 0.5 x 0.5 cm attachment. I am sure that armed with a good sharp knife, you will get equally attractive cubes.

Peel the vegetables. Using a vegetable cutter, cut the potatoes.

Whether or not to add carrots to the salad is up to you. For bright colors, I advise you to add a small amount.

Grind the pickled cucumbers in the same way.

Along with pickles, the salad can be supplemented with fresh cucumbers; they will add juiciness and lightness to the dish.

Grind the eggs in a vegetable cutter as well.

Finely chop the purple salad onion, which can be safely replaced with onion.

But green peas didn’t take root with us; my daughter doesn’t eat them at all. The recipe contains peas, so if your household is not as categorical as mine, be sure to include them.

In a large deep container, mix all the ingredients of the salad and season with mayonnaise.

If desired, you can cool the salad a little by putting it in the cold.

I suggest you prepare the “Stolichny” salad with chicken using a cooking ring. Place it in the center of the plate, place the salad in it, and press well.

Carefully remove the ring and garnish with herbs and cranberries.

The classic “Stolichny” salad is very similar to “Olivier”, which is why the vast majority of people like it.

The popular and beloved Stolichny salad with chicken is quite simple to prepare. You can plan this in advance and, while doing other things, cook vegetables, meat and eggs at the same time. And cutting will take very little time. In addition to chicken, “stolichny” can be prepared with beef, pork, tongue, and sausage. Before serving, the salad is decorated with fresh herbs - parsley, dill, green onions.

“Stolichny” salad with fish

This option will appeal to fish lovers and those who want to try something original.

Ingredients

lightly salted boiled sturgeon fish (sturgeon, stellate sturgeon, sterlet or beluga) - 150 g;
canned crabs - 10 g (can be replaced with crab sticks or crayfish necks);
hard-boiled egg - 1 pc.;
green salad - 25 g;
fresh cucumbers - 60 g;
soy sauce;
mayonnaise with a fat content of 35–55% - 75 g;
ground black pepper;
boiled potatoes - 75 g.

For decoration:

olives - 25 g;
hard-boiled egg;
red fish - 15 g.

How many calories?

Step-by-step instruction

Boil sturgeon fish. To do this, put it whole or cut into small pieces (about 80–100 g) in a pan. Pour in enough water to just cover the fish while cooking. For every liter of water, one teaspoon of salt, two bay leaves and a couple of black peppercorns. If the product is whole, cook for 1 hour. 20 minutes from the moment of boiling. In pieces - 30–40 minutes. Check readiness with a fork by piercing the flesh.
Peel the potatoes and cook for 25–35 minutes over medium heat. For 1 liter of water add half a level tablespoon of salt.
Boil two hard-boiled eggs. Cool under cold water and peel.
Divide the lettuce leaves into 4-6 parts.
Cut all ingredients into 1.5–2 cm cubes.
Mix everything and season with mayonnaise.

For decoration, you can put greens, eggs, red fish, olives or crab sticks on top.

“Stolichny” salad with boiled beef

This version differs from the classic recipe with the photo by replacing white meat with boiled beef. Carrots are also replaced with pickled cucumbers.

Ingredients

mayonnaise - 150 g;
sour cream 20% - 80 g;
dill - 1 bunch;
green peas - 150 g;
cucumber - 250 g;
pickled cucumber - 350 g;
chicken eggs - 5 pieces;
beef - 500 g;
potatoes - 8 pcs.

How many calories?

Step-by-step instruction

Boil the potatoes in their jackets until tender.
Boil the eggs “hard-boiled” (10–12 minutes).
Cooking beef. For 1 kg of meat, pour 1.5 liters of water and bring to a boil. Add spices, onion, pepper. Place the meat in the pan and bring to a boil again. Place on low heat, periodically removing foam. Salt the broth 5 minutes before the end of cooking. Large pieces are cooked for 1 hour 30 minutes. Small – 30 min.
Cool all ingredients and cut into small cubes. The meat can be cut into thin strips if desired.
Add green peas and cucumbers.
Mix with finely chopped herbs.
Season with a ratio of 1/2 sour cream and 1/2 mayonnaise.

In the video you can see the beautiful presentation of Stolichny with chicken and pickles. Video shot by Irina Belaja

Calorie content of foods possible in the dish

Jacket potatoes – 74 kcal/100g
Fried potatoes – 192 kcal/100g
Ripe potatoes – 80 kcal/100g
Boiled potatoes – 82 kcal/100g
Baked potatoes – 70 kcal/100g
Mashed potatoes – 380 kcal/100g
Beef – brisket – 217 kcal/100g
Beef – shoulder – 137 kcal/100g
Beef – lean roast – 200 kcal/100g
Beef – sirloin – 380 kcal/100g
Beef – ham – 104 kcal/100g
Beef – ribs – 233 kcal/100g
Beef tail – 184 kcal/100g
Fatty beef – 171 kcal/100g
Lean beef – 158 kcal/100g
Corned beef – 216 kcal/100g
Rendered beef fat – 871 kcal/100g
Boiled ham – 269 kcal/100g
Carrots – 33 kcal/100g
Boiled carrots – 25 kcal/100g
Dried carrots – 275 kcal/100g
Ground black pepper – 255 kcal/100g
Mayonnaise “Provencal” – 627 kcal/100g
Light mayonnaise – 260 kcal/100g
Mayonnaise Provencal – 624 kcal/100g
Salad mayonnaise 50% fat content – 502 kcal/100g
Table mayonnaise – 627 kcal/100g
Salt – 0 kcal/100g
Onions – 41 kcal/100g
Pickled cucumbers – 11 kcal/100g
Chicken egg – 80 kcal/100g

Calorie content of foods: Beef, Potatoes, Carrots, Chicken eggs, Pickles, Onions, Mayonnaise, Salt, Ground black pepper

Capital salad with fresh cucumbers

The composition of this dish differs little from the classic “Stolichny”. Fresh cucumbers included in the snack make it juicy and healthy.

Ingredients

dill - 9 g;
ground black pepper - to taste;
salt - 0.5. teaspoon;
mayonnaise - 2 tbsp. spoons;
green peas - 250 g;
green onions - 40 g;
cucumbers - 160 g;
onions - 80 g;
eggs - 3 pcs.;
boiled potatoes - 200 g;
carrots - 80 g;
chicken fillet - 300 g (can be replaced with breast).

How many calories?

Step-by-step instruction

Boil chicken meat in salted water for 35–40 minutes. Leave it to cool in the broth, then chop it finely.
Cook carrots and potatoes.
Boil the eggs for 10–12 minutes. Cool, clean and finely chop.
Peel the onions and cut them into rings. Place in a sieve and pour over boiling water to remove excess bitterness.
Remove the skin from the cucumbers and cut into cubes.
Wash and chop the green onions along with the remaining ingredients.
In a deep salad bowl, combine all the ingredients, mix and season with mayonnaise.
Don't forget to add spices and a sprig of dill on top for decoration.

Photo gallery

Useful tips and tricks

To make it much easier for the housewife to prepare a salad, she can use a few tips:

Product	Recommendation
Beef	It is necessary to cut this ingredient into the size of your little fingernail.
cucumbers	It would be best to use marinated rather than pickled cucumbers in the salad. It is important to always drain excess liquid from them.
Potato	You should not put a lot of this product in the salad. It can overpower the taste of the other ingredients.
Capers	To give the salad some spice and piquancy, you can chop a few capers.

The classic Stolichny salad recipe has a huge number of variations, each of which deserves attention.

“Stolichny” salad with cabbage and smoked sausage

This option is the fastest in terms of cooking time and the lowest in calories. You can cook it every day without worrying about your figure.

Ingredients

short-range sausage - 120 g;
white cabbage - 170 g;
canned or boiled peas - 100 g;
mayonnaise - to taste;
salt, pepper - to taste.

How many calories?

Step-by-step instruction

Remove the top layer from the cabbage and wash. Finely chop or grate on a coarse grater.
Cut the sausage into strips and add to the cabbage.
Season all ingredients with mayonnaise, pepper and salt to taste.

Ingredients and how to cook

ingredients for 6 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Composition weight:	100 gr
Calorie composition:	120 kcal
Belkov:	8 g
Zhirov:	8 g
Carbohydrates:	6 g
Used:	36 / 37 / 27
H 100 / C 0 / B 0

Cooking time: 2 hours 45 minutes

“Stolichny” salad with apple and boiled sausage

Update the traditional recipe by adding seemingly incompatible products: sausage and apples. The salad will acquire a delicate taste and piquant sourness.

Ingredients

boiled sausage - 300 g;
apple 1/2;
onion - 1 pc.;
mayonnaise - 90 g;
salt - to taste.

The variety of apples should be chosen depending on what taste you would like to get in the end - sour or sweet.

Let's start with the classic version of the recipe. This is the salad that is never enough and you want to eat portion after portion. You will probably never get tired of the taste of this dish.

Cooking time:

30 minutes
Number of servings:
5

Ingredients:

boiled beef, fillet (400 g);
medium boiled potatoes (5 pcs.);
boiled chicken egg (5 pcs.);
pickled cucumber (4 pcs.);
boiled carrots (2 pcs.);
canned peas (200-300 g);
mayonnaise (200 g);

To make the beef for the salad juicy and tender, it is important to cook the meat correctly. Place beef in boiling water and place over high heat. When the water boils again, reduce the heat and cook until tender. Typically the cooking process takes 30-90 minutes depending on the size of the piece of meat. If desired, you can put an onion, carrot, parsley or celery root in the pan. 10-15 minutes before the end of cooking, add salt, pepper and bay leaf. To check the readiness of the meat, you need to pierce the piece at its widest part with a knife. If the knife is inserted easily enough and clear juice flows out of the meat, it is ready.

Preparation:

Cut the meat into cubes.
Peel the potatoes and cut into cubes.
Peel the eggs and chop into cubes.
Drain the marinade from the cucumbers, cut into cubes and squeeze out excess liquid (otherwise the salad will turn out sour).
Peel the carrots and cut into cubes.
Drain liquid from peas.
Wash the parsley and dry with a napkin. Leave a few sprigs to decorate the dish and chop the rest of the greens.
Combine all ingredients in a salad bowl. Season with salt, pepper and other spices to taste. Add mayonnaise and mix.
When serving, garnish the salad with parsley sprigs.

Secrets of making Stolichny salad:
cut meat and vegetables into pea-sized cubes. This will allow you to harmoniously reveal the taste of each component;
Use pickled, not pickled, cucumbers. Always strain off the juice released when cutting - it spoils the taste and texture of the dish;
cucumbers can be replaced with pickled squash;
to give the dish a slight spiciness, you can add a handful of capers to the composition (pre-decant the marinade);
You can add fresh cucumber, apple, green or onion to the salad. These ingredients improve the texture of the dish and add flavor;
Do not put a lot of potatoes in the salad - this will disrupt the harmony of taste.

We also suggest watching the salad video recipe:

A very tasty and nutritious salad that will keep you feeling full for a long time. The dish is rich in both animal and vegetable protein. A dressing of sour cream and garlic gives the salad a pleasant piquancy.

Cooking time:

30 minutes
Number of servings:
4-5

Ingredients:

boiled beef, fillet (300 g);
boiled red beans (200 g);
boiled potatoes (3 pcs.);
boiled chicken egg (3 pcs.);
boiled carrots (2 pcs.);
pickled cucumber (4 pcs.);
red onion (1 pc.);
garlic (1-2 cloves);
sour cream/mayonnaise (200 g);
parsley/dill (1 bunch);
salt, pepper, other spices (to taste).

Before cooking, it is advisable to soak the beans in cold water for 8-9 hours. This will not only shorten the cooking time, but will allow the product to be better absorbed. When beans are soaked, oligosaccharides, which cause increased gas formation in the intestines, and antinutrients - compounds that interfere with the absorption of nutrients - are partially dissolved. For example, beans contain phytic acid, which interferes with the absorption of iron, calcium, magnesium and zinc.

Preparation:

Cut the beef into strips.
Peel the potatoes and cut into cubes.
Peel the eggs and cut into small cubes.
Peel the carrots and grate on a coarse grater.
Drain the brine from the cucumbers and cut them into strips (drain off the resulting juice).
Peel the onion and cut into thin half rings.
Wash the parsley and dry with a napkin. Leave a few branches to decorate the dish, finely chop the rest.
Set aside a few spoons of boiled beans to decorate the dish.
Make a dressing. Peel the garlic and pass through a press. Combine sour cream, garlic, salt, pepper and other spices to taste in a bowl. Mix.
Place all ingredients in a salad bowl, add dressing and mix thoroughly.
When serving, garnish the salad with parsley sprigs and beans. When serving in portions, you can decorate the plates with soy sauce (not listed in the ingredients).

Bon appetit!

If you have long wanted to try something new, this recipe is for you. A very tasty combination of meat, mushrooms, fresh and fried vegetables will not leave anyone indifferent. The original dressing makes the taste and aroma of the dish even more pronounced.

Cooking time:

45 minutes
Number of servings:
3-4

Ingredients:

beef, fillet (200 g);
fresh/frozen green beans (200 g);
champignons (200 g);
cucumber (2 pcs.);
canned corn (100-200 g);
Korean carrots (100-200 g);
parsley/other fresh herbs (1 bunch);
soy sauce (3 tbsp.);
rice/apple vinegar (2 tbsp);
olive oil (30 ml);
salt, pepper, other spices (to taste).

Preparation:

Cut the meat into strips. Fry in oil until half cooked (about 10-15 minutes). Add a little salt, pepper and other spices.
Add green beans to the meat. Stir and fry for about 2-3 minutes.
Wash the mushrooms, dry with a napkin and cut into small pieces. Add to meat and beans. Continue frying for 15-20 minutes until the mushrooms are ready. Remove from heat and cool.
Wash the cucumbers and cut into cubes.
Drain liquid from corn.
Drain the juice from Korean carrots.
Wash the parsley, dry with a napkin and chop.
In a bowl, mix olive oil, soy sauce and vinegar. The gas station is ready.
Place all ingredients in a salad bowl, add dressing and mix thoroughly. Sprinkle the dish with parsley.

Salad ready!

Potatoes, beef and mushrooms are fried to prepare this salad. This gives the dish completely new shades of taste. This rather high-calorie treat will especially appeal to men.

Cooking time:

1 hour
Number of servings:
4

Ingredients:

beef, fillet (300 g);
potatoes (4 pcs.);
onion (1 pc.);
champignons (300 g);
chicken egg (3 pcs.);
apple (1 pc.);
celery root (1 pc.);
peeled walnuts (50-100 g);
mayonnaise (200 g);
vegetable oil (for frying, 200-250 ml);
salt, pepper, other spices (to taste).

Preparation:

Cut the beef into strips and fry in vegetable oil for 20-25 minutes. 5 minutes before cooking, add salt, pepper and other spices to taste.
Cut the potatoes into thin strips or chop them using a Korean carrot grater. Fry in plenty of vegetable oil. Add salt.
Peel and chop the onion. Fry in vegetable oil until transparent.
Wash the mushrooms and dry with a napkin. Add to the onion and cook until the liquid has completely evaporated. Salt, pepper, add other spices one by one and fry until golden brown.
Boil the eggs hard (within 7-10 minutes after boiling). Cool. Peel and cut into cubes.
Wash and peel the apple. Remove the core and grate.
Wash, peel and grate the celery root.
Chop the nuts.
Place the salad on a plate in layers. The first layer is meat. Grease with mayonnaise.
The second is mushrooms with onions.
The third one is eggs. Make a mayonnaise grid.
The fourth layer is apple.
Fifth - celery. Grease with mayonnaise.
The sixth layer is potatoes.
Seventh – nuts. If desired, sprinkle the salad with freshly ground pepper.

The dish is ready, you can serve it!

A tasty and satisfying salad that is ideal for both a festive feast and an everyday meal. Meat and crackers make the dish quite satisfying, and vegetables and herbs make it juicy and fresh.

Cooking time:

10 minutes
Number of servings:
2

Ingredients:

boiled/baked beef, fillet (200 g);
tomato (200 g);
carrots (200 g);
boiled chicken egg (2 pcs.);
pickled cucumber (100 g);
garlic (1-2 cloves);
crackers (50-70 g);
mayonnaise (to taste);
parsley/arugula/other fresh herbs (1 bunch);
olives/olives (for decoration);
salt, pepper, other spices (to taste).

Preparation:

Cut the beef into thin strips.
Wash the tomato, cut into small cubes (you can remove the skin if desired), drain the juice.
Wash the carrots, peel them, grate them on a fine grater.
Peel the eggs and grate them on a coarse grater.
Grate the cucumber on a coarse grater or cut into small strips; drain off excess juice.
Peel the garlic and pass through a press.
Wash the parsley, dry with a napkin and chop.
Place beef, tomato, carrots, eggs, cucumber, garlic and croutons in a bowl (set aside some for decoration). Add mayonnaise, salt, pepper and other spices to taste. Mix.
Place the salad on serving plates using a kitchen ring, garnish with herbs, olives and croutons.

It is advisable to serve the dish immediately, before the crackers soften. Bon appetit!

Black rice is used to prepare the dish, which contains much more nutrients than other types of rice. In addition, thanks to this ingredient the dish looks very original. This salad will attract the attention of guests, and its taste will pleasantly surprise everyone.

Cooking time:

20 minutes
Number of servings:
3

Ingredients:

baked beef, fillet (500 g);
boiled black rice (200 g);
cherry tomato (250 g);
bell pepper (1 pc.);
red onion (1 pc.);
olive oil (for dressing, 50-70 ml);
lemon (for dressing, 0.5 pcs.);
green onion (1 bunch);
salt, pepper, other spices (to taste).

To make rice tasty, it must be cooked properly. The cereal should be washed, placed in a deep bowl and filled with plenty of water. Leave for 8-12 hours (optional). Then place the rice in a saucepan with cold salted water in a ratio of 1:2, turn on the heat, wait until the water boils and cook for about 25-35 minutes over low heat until the rice has absorbed all the water. Add 30-50 g butter. Mix.

Preparation:

Cut the meat into cubes.
Wash the tomatoes and cut into quarters.
Wash the pepper, remove the seeds and remove the core. Cut into cubes.
Wash, peel and chop the red onion into half rings.
Wash the green onions and dry with a napkin. Finely chop half, leave the other half for decoration (cut long feathers into 2-3 parts).
Squeeze the juice from half a lemon and mix with olive oil. The gas station is ready.
Place rice, tomatoes, peppers, red onion and chopped green onions in a bowl. Season with salt and spices if desired. Pour over some of the dressing and stir. Place pieces of meat on top and decorate the dish with green onions. Drizzle the remaining dressing over the meat. An example of how to decorate a dish can be seen in the photo for the recipe.

The dish is ready!

This salad requires a minimum of ingredients. The highlight of the recipe is the use of sweet potatoes, which are also called “sweet potatoes.” This exotic ingredient has a pleasant sweetish taste and also contains a large amount of useful substances. The spicy dressing gives the dish a spicy kick.

Cooking time:

50 minutes
Number of servings:
3

Ingredients:

beef, fillet (500 g);
sweet potato (300 g);
lettuce/iceberg/other (1 bunch);
vegetable oil (for frying, 50-100 ml);
olive oil (for dressing 50-70 ml);
garlic (1-2 cloves);
hot chilli pepper (1 pc.);
capers (1 tsp);
lemon juice (2-3 tsp);
Dijon mustard (1 tsp);
cilantro/parsley (1 bunch);
salt, pepper, other spices (to taste).

Preparation:

Cut the beef into thin pieces. Fry in vegetable oil for about 20 minutes. 5 minutes before readiness, add salt, pepper, and other spices to taste.
Peel, wash and cut the sweet potato into slices. Fry in vegetable oil for 20 minutes. If desired, add salt, pepper, and other spices to taste.
Wash the lettuce leaves and dry with a napkin. Tear with your hands or coarsely chop with a knife.
Make salad dressing. Peel the garlic and pass through a press. Wash the hot pepper, remove seeds and finely chop. Squeeze the capers from the marinade and chop finely. Wash the cilantro, dry with a napkin and chop. Place garlic, hot peppers, capers, cilantro, vinegar, mustard and olive oil in a blender bowl. Beat until smooth.
Place beef, sweet potato and lettuce in a salad bowl. Pour over the dressing and toss gently with tongs.

Bon appetit!

Text: Ekaterina Khrushcheva

4.8125 4.81 / 16 votes

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With beef it's a slightly different dish. In general, instead of a thousand words, you just have to try the treat and be surprised by the new, unusual taste.

It will be especially rich in protein and therefore much more satisfying than you thought. After all, it contains two types of meat.

For a capital salad with meat you need:

250 grams of beef tenderloin;
250 grams of chicken fillet;
4 medium potatoes;
3 medium pickled cucumbers;
200 ml mayonnaise.

Capital salad with beef classic recipe:

Boil the beef separately from the chicken. To begin, wash both types of meat and cut off the veins and films. Next, pour cold water into separate saucepans. Lower the meat and put it on the stove.
You can add spices to the water to taste or standard black peppercorns, bay leaves, throw a little allspice into both saucepans.
During cooking, be sure to remove the foam that beef and chicken secretes from the surface of the water. This is a coagulated protein.
The ingredients that have cooled down need to be chopped. You can tear it into fibers, or you can cut it into cubes. The second option will look better.
Wash the potatoes and boil until fully cooked.
After half an hour, drain the boiling water and cool the tubers, cut into cubes.
Cut the cucumbers into pieces.
Combine beef and chicken, potatoes, cucumbers and green peas in one bowl. Season with pepper and salt, season with mayonnaise.
Mix the ingredients well. The salad can be served immediately or soaked a little.

Tip: instead of chicken and beef, you can add sausage or ham to the dish.

“Capital” salad with shrimp and caviar

In this recipe, the delicate taste of shrimp is complemented by a sweet apple, juicy cucumber and caviar. Delicious, elegant and beautiful salad. No guest can resist such a treat. Try it too!

Cooking time: 30 minutes Number of servings: 4-5

Ingredients:

peeled boiled shrimp (500 g);
red caviar (150 g);
boiled potatoes (4 pcs.);
cucumber (3 pcs.);
sweet apple (2 pcs.);
boiled quail egg (8 pcs.);
canned peas (200-300 g);
parsley/other fresh herbs (1 bunch);
iceberg lettuce/lettuce/other (100 g);
mayonnaise (200 g);
salt, spices (to taste).

Preparation:

Cut the potatoes into cubes.
Peel cucumbers and apples and cut into cubes. Leave half of 1 cucumber for decoration (cut into thin slices).
Peel the eggs and chop them into cubes. Leave 2-3 eggs for decoration (cut in half).
Wash parsley and lettuce leaves and pat dry with a napkin. Separate the parsley into sprigs.
Drain liquid from peas.
Set aside 1-2 tbsp. l. caviar for decoration.
Place all ingredients in a salad bowl, add mayonnaise and season to taste. To stir thoroughly.
On a wide dish, make a “pillow” of lettuce leaves and place the finished salad. Garnish the dish with cucumber slices, parsley and egg halves. Place the laid caviar on the eggs.

The dish is ready!

Capital salad recipe with beef

This recipe contains pineapple chunks. It won't be that spicy, but it will definitely be special. Also cheese, garlic and delicious homemade mayonnaise.

For the capital salad with meat you need:

200 grams of beef;
150 grams of pineapple fillet;
3 chicken eggs;
100 grams of cheese;
2 cloves of garlic.

For mayonnaise

1 egg (for mayonnaise);
5 grams of dry ground mustard;
150 ml sunflower oil;
50 ml olive oil;
1 lemon;
1 gram of cayenne pepper, if you like it spicy;
10 grams of granulated sugar;
5 grams of salt.

Capital salad with beef recipe:

Wash the beef, trim off the membranes, and boil until fully cooked. You can add spices like bay leaves and peppercorns to the water.
After half an hour, drain the water and cool the meat, cut into cubes.
Boil the eggs until the yolk is firm. Then drain the water and pour ice water into the container.
After ten minutes, the cooled eggs can be peeled and then cut into cubes.
Cut the cheese into cubes.
Open the can of pineapples and drain the juice (you can drink it later, it is very tasty and sweet). Grind the fruits.
Peel the garlic and put the cloves through a press.
In a salad bowl, combine meat, eggs, cheese, pineapple and garlic. Season with salt and pepper.
For mayonnaise, place all ingredients except sunflower oil in a blender bowl. Beat them with an immersion blender until smooth.
Carefully, slowly, pour in the oil in a thin ribbon and beat without stopping.
Season the salad ingredients with prepared mayonnaise.

Tip: for mayonnaise to be correct and tasty, the ingredients must be at room temperature. The oil must be poured in slowly as the sauce may separate. Cayenne pepper can be replaced with regular red pepper.

Cooking secrets

The main weak point in the preparation of this salad is the vegetables. They should always be cooked with their skins on in pre-salted water until done. Before cutting vegetables into equal cubes, they must be cooled. But at the same time, you should not let them stagnate, otherwise they will quickly darken and become weathered. To get beautiful cubes, you can use various grinders.

Stolichny itself in the classic recipe is very high in calories - 352 Kcal per 100 g of finished product. In particular, this is affected by the mayonnaise dressing, which must be very generous, otherwise the salad will turn out dry.

All other ingredients of this salad are prepared depending on the variation of the recipe.

Classic capital salad with meat

This salad turned out to be the freshest of the five, as it contains juicy pomegranate seeds and fresh cucumbers.

Grocery list:

400 grams of boiled beef;
5 fresh cucumbers;
10 boiled chicken eggs;
5 boiled potato tubers;
250-280 ml mayonnaise;
100 grams of pomegranate seeds.

Recipe for Stolichnaya salad with beef:

After cooking, cool the beef and cut into small cubes.
Wash the cucumbers, peel and cut into pieces.
Peel the eggs and cut into cubes.
Also peel the potatoes and chop them into cubes.
In a bowl, combine all the above ingredients and pomegranate, season them with pepper and salt and mix.
Season the ingredients with mayonnaise and serve.

Festive “Capital” salad with beef tongue

A delicious appetizer for a festive occasion. The tongue has always been considered a delicacy, so it’s worth taking the trouble to surprise your guests.

We take:

Beef tongue, already cooked – 600 gr.
Potatoes – 4 tubers.
Carrot.
Eggs – 4 pcs.
Pickled cucumbers – 4-5 pcs.
Fresh cucumbers – 2 pcs.
Corn - a jar.
Bulb.
Sour cream 20% - 100 ml.
Mayonnaise – 100 ml.
Salt pepper.

How to cook:

To properly boil beef tongue, fill it with water, let it boil, and then cook for 15-20 minutes. then be sure to pour cold water over it, then it will be easier to clean off the film.

Peel boiled and cooled eggs, carrots, and potatoes. Chop into cubes.
Similarly, cut the pickled and fresh cucumber, boiled beef tongue, and onion.
Marinate the onion slices by placing them in a suitable container. First, pour boiling water over it, then pour wine or apple cider vinegar. After half an hour, drain the marinade and rinse the onions (a slight vinegar note will remain).
Place all prepared ingredients in a deep bowl.
Mix sour cream with mayonnaise sauce, season the salad and stir well.

Capital salad with beef

This salad will be slightly sweet due to the presence of orange root vegetables. Do you know what carrots do to beef? This is a crazy pairing of two amazing flavors. When they are together, the dish must be tasted and enjoyed.

Grocery list:

500 grams of boiled beef;
350 grams of boiled potatoes;
5 boiled chicken eggs;
150 grams of canned peas;
200 grams of boiled carrots;
6 pickled cucumbers;
250 ml mayonnaise.

Classic capital salad recipe:

After cooking, chop the cooled meat into cubes.
Cut carrots, potatoes and eggs into cubes of the same size.
Remove the cucumbers from the “butts” and cut into cubes.
Open the can of canned peas and drain the liquid.
Combine all ingredients and season with pepper and salt.
Season the finished dish with mayonnaise and serve.

Important: the dish can also be seasoned with sour cream or any other sauce.

In the footsteps of culinary glory

We need to start with the history of the Stolichny salad. It appeared during the NEP years, when, after widespread collectivization and expropriation, the green light was given to private entrepreneurship. In the competition for customers, the Moscow restaurant in the capital introduced the Stolichny salad to the menu, the prototype of which, according to most culinary historians, was the famous salad invented back in the 19th century by the French chef from the Hermitage, Lucien Olivier. The author of the recipe for the Stolichny salad is considered to be the chef of the Moscow restaurant, Ivan Mikhailovich Ivanov. There is even an opinion that in the pre-revolutionary period, the future luminary of Soviet cooking “borrowed” the salad recipe from Lucien Olivier himself, and then only made his own adjustments to it, adjusted for the realities of the Soviet economy.

There are two versions as to what the Olivier salad looked like when it turned into Stolichny. One version appeared after studying periodicals; according to it, the salad was made from boiled or fried poultry with an apple; it was the cheapest snack option. According to the second version, the salad was made from game, according to the third, from beef tongue.

Later, the NEP was folded, but the salad remained, and the name “Stolichny” was assigned to the appetizer, which included poultry, canned crabs or crayfish tails, potatoes, eggs and cucumbers (salted or fresh). There were no peas or carrots in it. But residents sought to “enrich” the recipe with scarce canned peas, give it a bright color with the help of carrots, and at the same time replace the crayfish necks with them.

As a result, many variations of the Stolichny salad appeared. We have collected the most famous and popular ones for our readers. You can find a selection of 9 recipes for the capital’s salad, including a classic one, just below. Now we suggest taking a minute to study some points, without knowledge of which the salad may turn out to be unsuccessful.