Russian Olivier Salad (Vegetarian)

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Preparation: 20-25 Minutes

Cooking: 45 Minutes

Servings: serves 4-6

Episode: –

This is my version of Vegetarian Olivier Salad and it is just amazing. I love Russian/Slavic Cuisine and am always amazed by its taste. I think I was a Russian in my previous life hahaha. It is sunny and hot in Munich now and a perfect time to go on a picnic! This salad is not just perfect for picnics, but also get-togethers, potluck or just for your lunch boxes.

The crunchiness of the Cornichon pickles, creaminess of the eggs, yoghurt and mayo and the sweetness of the beetroots and carrots are just the perfect combination.

I make a little bit of change in my version. I don’t use sweet peas but instead I put beetroots. And I use yoghurt instead of sour cream.

This recipe is for 4-6 servings, but my husband and I just love it so much, that we can finish it in one meal :D. I love to serve it with some cider or beer.

If you don’t finish it, keep it in a fridge and eat it on the next day. It tastes even better!

Ingredients:

3-4 large boiled Potatoes (about 400 gr or 14 oz), diced.

3 large boiled Carrots (about 130 gr or 4.5 oz), diced.

2 large cooked Beetroots (about 150 gr or 5 oz), diced.

5 medium hard boiled Eggs, diced.

100 gr (1/2 Cup) of Cornichon Pickles, cut very small.

2 Stalks of Green Onions, cut very thin.

1 Bundle of Fresh Dill, finely chopped.

125 gr (1/2 Cup) of Yoghurt (I use low fat yoghurt and it tastes really good).

125 gr (1/2 Cup) of Mayo.

1 Tbsp of Salt.

Pepper, to taste.

Instructions:

  1. Boil potatoes, carrots, and eggs in a big pot for about 45 minutes or until completely cooked. My beetroots are precooked so I don’t need to boil them anymore. But if you have raw beets, you also need to cook them too. Let them cool down and cut them all into dices (thumb size). I cut them all in the same size. And put them in a big salad bowl.
  2. Cut the Cornichon pickles into very small dices and put them into the bowl.
  3. Slice the green onions into thin slices, throw them in the bowl too.
  4. Chop the dill finely and toss it in the bowl.
  5.  Add in the yoghurt, mayonaisse, salt and pepper and mix them.
  6. Make sure that all the ingredients are well combined.
  7. Serve it with some cider or beer! Enjoy!

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Russian Shuba Salad with Smoked Salmon

Preparation: 30-40 Minutes

Cooking: 40-50 Minutes

Servings: Serves 8

Episode: —

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Our friends invited us for Russian dinner and my eyes spotted on a beautiful dark red cake! I told them that it was the most beautiful dessert cake I’ve ever seen. They laughed at me, because it was not a dessert cake! It was an appetizer aka a very famous Russian salad: Shuba!

We tasted it and since then we had fallen in love in this salad!

Since then I’d been craving for this delicious, gorgeous, healthy salad. But I didn’t find any restaurants that serve Shuba. I even asked my Russian friend if her mum can make some for me. According to her it’s not easy to make Shuba. But hey guys, I’m telling you: IT IS VERY EASY to make!

In traditional recipes, cold herrings are used in making Shuba, but I want to try different fishes. This time I used smoked salmon. And it tasted even more flavorful. You get this smokey fishy taste in between sweetness, saltiness and with a hint of mayo.

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Ingredients:

4 hard boiled eggs

3 boiled/baked potatoes (medium size), peel off the skin

4 boiled/baked beetroots, peel off the skin

2 boiled/baked carrots, peel off the skin

1 package of smoked salmon (about 350gr)

100 gr mayo (you can use more of course!)

some green onions for garnishing

S+P to taste

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Instructions:

Shred the smoked salmon with 2 forks. I used a casserole dish to put all the ingredients together. You can also use any round/square cake pans.

I shredded potatoes in the casserole dish first and put some salt and pepper. Then shredded the carrots, puts some salt, and pepper. Shredded some beetroots and put some salt, pepper and mayo. And then I put the smoked salmon. I like my salmon in the middle because it is salty. Then again beetroots, salt, pepper and mayo. At least the hard boiled eggs. You can either shred them or squash them with fork. Cut the green onions into small pieces and garnish it on top.

There you have it! Yum!