Elena was born in Western Siberia, in a city called Omsk (on trans-Siberian line). She grew up in Russia, though she also spent the last 15 years living in Ireland. She’s a wife and a mum to a little boy, and she now lives in the UK.
Elena is happy to share stories from her motherland, Russia as well as from Ireland.
Latest posts by Elena Morozova (see all)
- “Svyatki”: A Post-Christmas Divination Tradition in Russia - January 11, 2018
- Vinegret – Traditional Russian Beetroot Salad - January 1, 2018
- “Herring Under the Fur Coat” (“Seledka Pod Shyboi”) Salad - December 31, 2017
Olivie is a very popular national salad served on virtually all the traditional Russian holidays, like the New Year’s Eve, Christmas and Easter, as well as numerous other festive celebrations, like birthdays and weddings. It’s definitely something I would personally make for parties and BBQs, whenever I have all the required ingredients.
Furthermore, we have numerous variations of this traditional Russian dish. For example: you can swap gherkins for a cucumber in the Summer season. You can trade the regular white onions for the Spring onions if you like it to have a more “Summery” taste. You can also use boiled beet, cut into small pieces, if you don’t like the meat sausage or maybe if you can’t get one at all.
Rumor has it the French emperor Napoleon enjoyed this dish, and some even say that it actually originated in France, though possibly in a slightly different version. Truth or not, one thing here is certain – it does have a French name – Olivie! Please note – from all the ingredients used in this salad, the processed peas are what makes this salad really unique.
The Ingredients: (for up to 4 servings)
- 1 can of processed peas
- 2 hardboiled eggs
- 1 chopped onion
- 100 gr of veal, pork or chicken sausage “Doktorskaya”
- 1 large boiled potato
- 1 boiled carrot
- 4 gherkins
- 2 tablespoons of mayonnaise
- 1 table spoon of sour cream
How to Make Olivie – the Traditional Russian Salad
1. Transfer the peas into a large bowl. Chop all the other vegetables, sausage and eggs into small chunks. Then add them to the peas and mix everything well together.
2. In a separate small bowl mix the sour cream and mayonnaise. Add the mixture to the salad and then mix everythting well again.
You can serve the salad in several small or in one large bowl. Garnish it with herbs like parsley, and you’re done!
*Local tip: this salad goes well with dark rye bread.
Enjoy! Priyatnogo appetita!