Delicious Olivier salad, how to cook with boiled tongue. Olivier with tongue Olivier with beef tongue recipes

The beloved and popular Olivier salad is prepared in almost all families and each housewife has her own preparation, her own technique. We want to add to your piggy bank recipe for Olivier salad in the Soviet version, that is, Olivier salad with pork tongue. Pork tongue for Olivier can be replaced with beef tongue. Reference: Olivier was invented in the 60s of the 19th century by the famous French chef Lucien Olivier, after whom this famous salad was named.

Olivier salad with tongue recipe

5 from 1 reviews

Olivier salad with tongue

Olivier with tongue

Type of dish: Salads

Cuisine: Russian

Ingredients

• Potatoes - 300 g,
• carrots - 150 g,
• chicken egg - 5 pcs,
• pork tongue - 500 g,
• salt - ¾ tsp,
• canned peas - 300 g,
• cucumbers - 300 g,
• mayonnaise - 150 g.

Preparation

1. First of all, boil potatoes (in their jackets), carrots and chicken eggs.
2. Then, let them cool and chop them finely.
3. Boil the tongue in salted water. Once the tongue is ready, place it in cold water (it makes it easier to remove the skin) and peel it.
4. Next, finely chop the peeled tongue and add to the salad.
5. Then add green peas and finely chopped pickled cucumbers (you can use fresh cucumbers, but pickled ones will taste better).
6. Before serving, lightly salt the Olivier salad and season with mayonnaise.

The nutritional value

Calories: 226

Bon appetit!

The beloved and popular Olivier salad is prepared in almost all families, and each housewife has her own special recipe for preparing it, her own technique. We want to add to your repertoire a recipe for Olivier salad in the Soviet version, that is, Olivier salad with pork tongue. Pork tongue for Olivier can be replaced with beef tongue. Information: Olivier was invented in the 60s of the 19th century by the famous French chef Lucien Olivier, after whom this famous salad was named. Olivier salad with tongue recipe 5 from 1 reviews Olivier salad with tongue Print Olivier salad with tongue

The main ingredient of the salad is boiled beef tongue. Other ingredients include traditional potatoes, carrots, eggs and pickles. Instead of canned peas, you can use fresh or frozen ones; with them, Olivier will turn out more original. Green onions go well with all of the listed products, so it’s definitely worth adding. If desired, fresh cucumber can be organically included in the list of ingredients; it will refresh the taste and make it spring-like.

How to properly cook tongue for Olivier

To prepare Olivier, you can use both pork and beef tongue. The last option is preferable. To boil beef tongue, you need to clean it and soak it in water for half an hour. Then pour boiling water, bring to a boil and drain the first broth. Refill with clean water, add peeled carrots, onions, bay leaves, black and allspice. Cook over low heat, after about an hour add salt to taste. In general, the process will take 2-3 hours depending on the size of the tongue, the age of the animal and the intensity of boiling of the broth. You can check the readiness with a knife; it should pass through the meat with ease, like clockwork.

To clean the tongue, you need to immerse it in ice water for a couple of minutes - after which the skin can be easily removed. Properly cooked beef tongue is very soft and tender. It is best to cool it in the same broth in which it was boiled. Follow the link you will find

Total cooking time: 2 hours
Cooking time: 15 minutes
Yield: 6 servings

Ingredients

• boiled beef tongue – 400-500 g
• chicken eggs – 4 pcs.
• potatoes – 3-4 pcs.
• carrots – 1 pc.
• peas (canned or fresh) – 200 g
• green onions – 1 bunch
• pickled cucumber - 2 pcs.
• fresh cucumber – 1/2 pcs. optional
• mayonnaise – 3 tbsp. l. or to taste
• salt, pepper - to taste

Preparation

The tongue should be boiled in advance and cooled completely. Boil potatoes and carrots as usual for Olivier, that is, “in their uniforms”, boil hard-boiled eggs. When all the ingredients are prepared, all that remains is to cut them. Chop the tongue into cubes with an edge of approximately 0.5 cm.



Peel the potatoes and cut into small cubes.



We do the same with carrots, that is, chop them into cubes. Pour boiling water over frozen green peas and leave in water for 5 minutes. If you plan to use canned peas, simply drain the liquid from the can.



We peel the eggs and cut them into small cubes. If desired, you can leave one yolk for decoration.



Next, chop the barrel cucumbers. The quantity can be taken at your discretion depending on how sour they are. If you plan to add fresh cucumber, then chop it finely too, but before doing this, make sure that the skin is not bitter.



Combine all the products in a deep bowl, add finely chopped green onions. Season with mayonnaise, add salt and ground pepper to taste.



Stir, adjust the amount of salt to taste, if necessary, add more pickles for sourness. After this, Olivier should brew for 30-60 minutes in the refrigerator.



You can serve Olivier with tongue in a common salad bowl or in portions. Additionally, you can decorate with herbs, carrots, egg yolk and peas.

What else can you add to Olivier with tongue?

Apple- green varieties with sourness will add juiciness and tenderness to the salad. The fruit must be peeled, cut into small cubes or grated. You need to add it to the salad before dressing it with mayonnaise, then the apple will not have time to darken.

Mushrooms- marinated or fried with onions in vegetable oil. You can take champignons, chanterelles or milk mushrooms in an amount of no more than 3-4 spoons.

Chicken fillet- pre-boiled in salted water or fried in pieces in a frying pan until crispy. The meat needs to be chopped like other ingredients. In addition to chicken and tongue, you can add 8-10 olives, cut into rings, into the salad.

Ham- preferably boiled-smoked, with a smoky aroma. You will need 150-200 grams to make Olivier piquant and more aromatic.

There are many interesting recipes for Olivier salad. Today I propose to prepare a very tasty and satisfying Olivier salad with tongue. The dish is worthy of both everyday and holiday table. I am sure that many people will like the delicate taste of this salad.

Ingredients

To prepare Olivier salad with tongue you will need:

potatoes - 5 pcs.;

eggs - 3 pcs.;

carrots - 1 pc.;

onion - 1 pc.;

pickles - 3 pcs.;

canned peas - 1 can (400 g or to taste);

tongue (I cooked with pork tongue) - 1 pc.;

mayonnaise - to taste;

salt - to taste.

Cooking steps

First you need to boil jacket potatoes, carrots, eggs and pork tongue. Cool everything down. Pork tongue takes a long time to cook - about 1.5-2 hours (depending on size). The finished tongue should be immediately filled with cold water and the skin removed. Peel vegetables and eggs. Cut the potatoes into small cubes.

Cut hard-boiled eggs into cubes and add to the salad with potatoes and carrots.

Finely chop the cucumbers and add to the bowl with the salad.

Add canned peas without liquid to the salad.

Chop the peeled onion very finely and also add it to the salad.

Cut the tongue into cubes and place in the salad.

Salt the Olivier salad with tongue, season with mayonnaise, mix well and place in the refrigerator for a couple of hours.

Before serving, arrange the delicious, tender, hearty Olivier salad in salad bowls and serve chilled.

Bon appetit!

Today we invite you to learn several different recipes for preparing a familiar and beloved salad. Olivier with tongue turns out to be incredibly tasty, tender and satisfying, so it can be used both as a snack and as an alternative to dinner. Our selection with photos will help you cope with the preparation perfectly and make exactly the dish that was intended.

Whatever the other ingredients in the salad, the main one is still the beef tongue. First, let's find out how to cook it so that it remains soft and juicy.

How to properly cook tongue for Olivier

Place a two-liter pan of water on the fire and put a whole peeled onion and fresh celery root into it. Bring everything to a boil and add the washed tongue.

Cover with a lid and keep on low heat for at least 2.5 hours. It is best to cook the tongue for 3 hours, so it will turn out tender and soft. If undercooked, it will be difficult to chew.

30 minutes before the end of cooking, add 2 bay leaves, 4-5 black peppercorns, and salt to the broth. As soon as the time is up, remove the tongue with a slotted spoon and lower it into cold water. To do this, put it in a saucepan in advance.

We keep the meat in it for 4-5 minutes, this is necessary so that it can be easily peeled off the film. Remove it starting from the tip. Then we dip the tongue into the broth again and let it cool there, so the meat will remain juicy and aromatic.

Now that we have the main ingredient of the future salad, we can start cooking!

Olivier with tongue classic

Ingredients

• — 3-4 pcs. + -
• - 1 PC. + -
• - 1 PC. (400-500 g) + -
• - 1 PC. + -
• - 4 things. + -
• — 1 bank + -
• - 3-4 branches + -
• - 3 tbsp. + -
• - 1/4 tsp. + -
• - on the tip of a knife + -

Preparation

Boil potatoes, carrots and eggs (together, if possible) until tender. Then drain, cool and clean. We chop the vegetables finely with a knife, as for a regular Olivier salad, and chop the eggs with a fork or also with a knife.

1. Let the pickled cucumber drain so that there is not too much liquid in the salad, and cut it into cubes along with the fresh one.
2. Cut the beef tongue into small pieces.
3. Open the peas, drain and combine with the rest of the ingredients.
4. Season everything with mayonnaise, salt, pepper and mix well.

Decorate the salad with greens before serving in a salad bowl or serving plates. Bon appetit! The salad according to the following recipe will turn out to be even more satisfying, a real feast of taste!

Olivier salad with tongue and chicken fillet

Since the tongue is already ready, let's move on to the rest of the ingredients.

• Cut 400 g of chicken fillet into small pieces, add salt and pepper and fry in vegetable or butter over high heat - you need to get a crispy crust. Leave to cool.
• Boil 3 potatoes in their skins along with eggs, cool them all, peel them and cut them into cubes.
• Wash 100 g of green salad, dry it on a paper towel and finely chop it into strips.
• We cut 9-10 olives into rings, as well as 5-6 gherkins.

We will need half of the tongue for this amount of food - chop it finely.

Combine all the ingredients in one bowl, salt, pepper and season with mayonnaise to taste. Cool the finished salad and serve.

Bon appetit!

Additional products in Olivier with tongue

• Apple

Together with the usual ingredients, it will give the dish juiciness and tenderness. You will need a green, hard fruit. Chop it very finely or into three on a grater.

• Red caviar

It goes well with beef tongue, giving the appetizer an unusual aroma and flavor. You will need a little of it - 2-3 tbsp.

• Mushrooms

They can be pickled or fried. We use champignons, milk mushrooms or chanterelles. Add no more than 3-4 tbsp.

• Ham

It would be good if it had a pronounced smoked taste. This will make Olivier more piquant and aromatic. Add 250-300 g per standard portion.

Now you know many ways to cook Olivier with tongue, and our recipes with photos will help you do everything right! Experiment and enjoy unusual tastes, friends.

Bon appetit!

Olivier salad is one of those dishes that are a traditional part of the New Year's table. Everyone has been familiar with the taste of this tasty and satisfying salad since childhood. Each family has its own recipe for making Olivier salad. Many housewives use different cuts of meat, cook meat in different ways, add spices, and so on.

But sometimes even the taste of Olivier becomes boring. However, I don’t want to give up this holiday salad. Then you can just try to change the recipe and turn Olivier into something new. For example, instead of boiled sausage or chicken, you can add beef tongue to the salad.

Olivier salad with beef tongue

Required composition of products:

• Beef tongue - five hundred grams.
• Potatoes - three tubers.
• Quail eggs - three pieces.
• Fresh cucumber - three pieces.
• Sour cream - two tablespoons.
• Dill - six sprigs.
• Horseradish - one tablespoon.
• Mayonnaise - two hundred grams.
• Pepper - one third of a teaspoon.
• Salt - one teaspoon.
• Capers - thirty grams.

Preparing the salad

Let's cook according to the recipe using your tongue. The first thing to do is boil the potatoes. To do this, place clean potato tubers in a saucepan with cold water, put on fire and boil until tender. Cool and peel. Then they need to be cut into cubes and placed in a bowl. Add capers and stir.

The next ingredient that needs to be prepared for the Olivier salad with tongue recipe is fresh cucumbers. They need to be peeled and cut into medium-sized cubes. Finely chop four sprigs of fresh dill. Combine the cucumber with dill, sprinkle with pepper and salt, and then stir. Then pour into a sieve, cover with a flat plate and set aside for about fifteen minutes.

Boil beef tongue for Olivier salad with tongue until fully cooked, cool and cut into small cubes. Place in a bowl, add horseradish and sour cream. Stir and leave for fifteen minutes to soak. During this time, you can boil quail eggs. Place a small saucepan of water on the fire and, when the water boils, place the quail eggs in it. To hard-boil them, five minutes will be enough.

Combine all the prepared ingredients for Olivier salad with beef tongue in a suitable size bowl and mix gently. Then place in a salad bowl and garnish on top with slices of fresh cucumber, quail eggs cut into two parts, and sprigs of dill. Place the prepared Olivier salad with tongue in the refrigerator for an hour. After it is saturated, the salad must be placed on a dish and served.

List of required products:

• Tongue - one kilogram.
• Carrots - three pieces.
• Gherkins - ten pieces.
• Peas - two jars.
• Potatoes - ten small pieces.
• Dill - a bunch.
• Chicken eggs - ten pieces.
• Mayonnaise - five hundred milliliters.
• Pepper - half a teaspoon.
• Fresh cucumber - three pieces.
• Salt - one full tablespoon.
• Quail eggs - five pieces.

Preparing the salad

Beef tongue takes a long time to cook, so when preparing Olivier salad with tongue, you need to start by boiling it. Why put it in a pan of water on the fire and, when the water boils, put your tongue in it. Add one onion without peel and the root of one celery. Cook the tongue over low heat for two and a half hours, then place five black peppercorns, two bay leaves and salt to your taste in a saucepan.

Continue cooking the tongue with spices for another thirty to forty minutes. Place the tongue, boiled until tender, in a bowl with cold water for five to six minutes and immediately begin peeling it. Place the peeled tongue back into boiling water, first remove the bay leaf and peppercorns. Leave it until the broth cools completely.

Now you can start preparing the remaining ingredients for Olivier salad with beef tongue. Place the washed potatoes and carrots in one large saucepan. Boil them until fully cooked, cool and peel. Boil hard-boiled chicken eggs for ten minutes, and boil quail eggs for only five minutes. Place the finished eggs in cold water for twenty minutes, after which it is easy to remove the shell from them.

Wash fresh cucumbers and cut off the skin. Next, you need to cut off a small piece of beef tongue and set it aside along with the quail eggs, and chop all the other ingredients into small cubes and place in a bowl. Open the jars of peas and place in a colander. Finely chop the dill. Add peas and dill to other ingredients. Add mayonnaise, pepper and salt. Mix all ingredients and place in prepared dish.

Top with sliced ​​beef tongue, quail eggs cut into two parts and several sprigs of dill. Cover the dish with Olivier with beef tongue prepared according to the recipe with food-safe film and place in the refrigerator for an hour. After the salad has cooled and infused, it can be served.

Product composition:

• Beef tongue - one kilogram, two hundred grams.
• Shrimp - five hundred grams.
• Onion - two small heads.
• Carrots - four pieces.
• Fresh cucumber - two pieces.
• Potatoes - five pieces.
• Peas - two hundred grams.
• Olives - one hundred and fifty grams.
• Eggs - six pieces.
• Mayonnaise - five hundred grams.

Preparing the ingredients

It is advisable to boil the beef tongue in advance, as its preparation takes from three to four hours. The shrimp can also be boiled the day before. It is best to use frozen shrimp. You need to cook them unpeeled for two to three minutes, and then cut a little into the shell and carefully remove the intestines. Then the finished shrimp need to be chopped into pieces.

First you need to pickle the onion. Peel it and chop it. Place in a small bowl, sprinkle with sugar, salt, add a small amount of wine vinegar and pour boiling water. Stir and leave to marinate. Wash the potatoes and carrots, then cook until tender.

Boil chicken eggs hard for nine minutes, cool and peel. Cut the olives into thin rings. Place the canned peas in a colander and rinse.

Chop and mix ingredients

Cut all the ingredients for the Olivier salad with tongue into small cubes. Grind beef tongue, potatoes, carrots, fresh cucumber and chicken eggs. Place in a deep bowl. Add olives, shrimp, peas and pickled onions.

Next you need to add salt and mayonnaise. Mix all the ingredients together and transfer to the prepared salad bowl, on the bottom of which place fresh and clean lettuce leaves. When serving, you can decorate the finished Olivier salad with tongue and shrimp with lemon slices, sprigs of dill, slices of sweet red bell pepper and quartered small chicken eggs. It is advisable to place the salad in the refrigerator for a while, but you can serve it on the table immediately after preparation.