Stolichny salad

The Stolichny salad has occupied an honorable place among table dishes since Soviet times.

According to the classic recipe, it includes boiled chicken, potatoes, carrots, pickles and peas. Despite the fact that the recipe is passed down from mouth to mouth from generation to generation, over the years it has changed somewhat, because every housewife, sometimes without realizing it, makes her own contribution to it. Now, probably, there is no strict recipe for preparing this dish, but I still take the risk of preparing exactly that classic “Stolichny” salad with chicken.

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 – 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.

vkys.info

“Stolichny” salad with chicken

The capital salad is considered one of the variations of the famous Olivier. The only difference is that beef or sausage in this case is replaced with chicken. Both dietary poultry fillets and juicier chicken legs are suitable for the salad.

There is also no strict method for preparing chicken: it can be boiled, baked, or fried, or smoked meat can be used for the recipe. Choose any option at your discretion! We will opt for boiled chicken breast. So, let's take a closer look at how to prepare the classic Stolichny salad with chicken.

Ingredients:

chicken breast - about 500 g;
eggs - 5-6 pcs.;
potatoes - 4-5 pcs. (medium size);
salted or pickled cucumbers - about 250 g;
green onions or onions - optional and to taste;
mayonnaise, salt, pepper - to taste.

“Stolichny” salad with chicken

Along with everyone’s favorite “Olivier”, “Shuba” and “Mimosa”, the classic holiday table is usually complemented with the notorious “Stolichny”. The time-tested salad has been familiar to housewives since Soviet times and, by the way, has been awarded the recommended name.

In this article we will look at recipes on how to cook “Stolichny” in its classic version, that is, with chicken.

Classic recipe for Stolichny salad with chicken

This recipe is a classic restaurant “Stolichny” salad of “those times”. Fans can get natural crab meat and add it to the dish in small quantities.

chicken fillet – 1/2 pcs.;
potatoes – 1 pc.;
egg – 1 pc.;
pickled cucumber – 1 pc.;
green peas – 3-4 tbsp. spoons;
mayonnaise - to taste;
salt, pepper - to taste;
parsley - for decoration.

We clean the chicken fillet from the films and boil it in salted water. We boil the potatoes “in their jackets” and cook the eggs hard-boiled. Cool all the ingredients and cut them into cubes (pre-peel the potatoes), add green peas to the salad and season with mayonnaise, salt and pepper to taste. Leave “Stolichny” in the refrigerator for half an hour to an hour, and before serving, garnish with parsley.

Recipe for Stolichny salad with chicken and tomatoes

chicken fillet – 300 g;
potatoes – 2 pcs.;
egg – 1 pc.;
tomato – 1 pc.;
mayonnaise - to taste;
lettuce leaves and greens - for decoration.

Boil the chicken fillet in salted water, cool and cut into cubes. We do the same with potatoes, although they need to be boiled “in their jackets” and then peeled. We also chop the tomato and hard-boiled egg into cubes. Mix all the ingredients, season with mayonnaise, and add salt and pepper if necessary. Serve the salad on the leaves, sprinkled with herbs.

A simple version of the Stolichny salad with chicken

chicken fillet – 300 g;
carrots – 1 pc.;
potatoes – 1 pc.;
pickled cucumber – 1 pc.;
green peas – 80 g;
green onions - 2-3 feathers;
mayonnaise - for dressing;
salt, pepper - to taste.

Stolichny salad with chicken is very easy to prepare: boil the chicken fillet in salted water, cool and separate it into fibers. We also boil eggs, carrots and potatoes, separately from each other. Cut the potatoes and eggs into small cubes, and grate the carrots. We lay all the ingredients in layers in any order, coat each layer with mayonnaise, and season if necessary. Sprinkle Stolichny with green onions on top and you can serve, although you should not forget to cool it before serving.

“Stolichny” salad with chicken and mushrooms

Actually, this version of the salad is not much different from its predecessors; you can complement and diversify the dish according to your own taste. Fresh mushrooms in the recipe can also be replaced with canned ones.

chicken fillet – 300 g;
potatoes – 2 pcs.;
carrots – 1 pc.;
pickled cucumber – 1 pc.;
eggs – 2 pcs.;
green peas – 80 g;
champignons – 300 g;
vegetable oil - for frying;
mayonnaise - to taste;
salt, pepper - to taste;
greens - for decoration;
tartlets - for serving.

Boil the chicken fillet in salted water, cool, and cut into cubes. We peel and boil the carrots, cook the potatoes in their jackets, and hard-boil the eggs. We also chop all the ingredients into cubes, including pickles. Chop the mushrooms as desired and fry in vegetable oil until the moisture has completely evaporated, don’t forget to season with salt and pepper.

Mix all ingredients with mayonnaise and leave to cool for about an hour. Then we put “Stolichny” on tartlets and decorate with herbs, if desired.

womanadvice.ru

Recipe three: “Stolichny” with beef and mushrooms

Most salads with this name are very similar, they contain the same ingredients. But this is not surprising, because they all originated from one dish, over time they were supplemented with new ingredients and acquired different tastes. This recipe differs from most similar ones in the addition of mushrooms, as well as in the unusual serving in tartlets. However, if you decide to cook this dish just like that, for no reason, then they can be abolished. The salad is very filling, so it can play both the role of an appetizer and an independent dish for dinner.

We will need:

Beef fillet – 290 grams;
Carrots – 1 pc.;
Potatoes – 2 medium;
Pickled cucumbers – 2 pcs.;
Green peas – ½ can;
Eggs – 3 pcs.;
Fresh champignons – 260 grams;
Sour cream – 5 tbsp;
Vegetable oil – 2 tbsp;
Onion – 1 head;
Mayonnaise – 1 package;
Greens – 40 grams;
Tartlets (optional) - according to the number of guests;
Salt.

Preparation:

First, let's boil those ingredients that are included in this recipe as heat-treated. Among them we have beef, eggs, potato tubers and carrots. However, we do this all separately;
First of all, let's deal with the beef. Remove skins, veins and fat. Rinse it and then boil it in salted water. You already know how to do this without us, so we won’t describe the process itself. When ready, remove, cool, and cut into slices;
Next, let's move on to the potatoes. It must be thoroughly washed from the soil. And then boil it directly with the skin, and we will salt it only after boiling. After cooking, we will cool it, peel it, and then cut it into neat cubes;
Now it's the carrots' turn. We clear the soil, wash it and boil it in the same way as potatoes. But you should not salt it, since this vegetable does not need it. When the carrots become soft, cool them. Peel and chop into cubes;
Simply boil the eggs, you can do this together with potatoes. Then cool, cut;
We will peel the onion, rinse it, cut it very finely, literally to the point of possible;
Now let's take care of the mushrooms. Let's sort them out of debris, clean them a little, and wash them. And then cut it into slices. After this, heat a frying pan with vegetable fat, pour in sour cream, and then pour in the mushrooms. Stew, fry them until cooked, add salt as desired;
Chop the pickled cucumbers into small cubes;
You don’t need to do anything with the peas, just add the marinade to them;
We will need a small amount of greenery for decoration; we will separate it into branches, rinse it and send it to dry on a clean cloth;
Now it's time to combine the ingredients as our recipe calls for. Mix potatoes, carrots, beef, pickles, green peas, onions, eggs and mushrooms;
Add mayonnaise to the mixture, cover tightly with cling film or a lid, let it brew for about an hour in the cold;
Just before serving, place the “Stolichny” on tartlets or portioned plates and garnish with herbs. As you can see, the recipe for this treat is very simple, but it looks very impressive and is also incredibly tasty. Help yourself!

On the eve of the winter holidays, salad recipes become especially relevant. And today we will share with you another delicious idea - this is the Stolichny salad. Everyone will love this meat recipe!

Capital salad - classic recipe

The Olivier salad has already become a classic on any New Year's table. One of its modifications is the Stolichny salad. But it is in no way inferior to its brother: neither in satiety, nor in color scheme. You will never lose if you decorate your holiday dinner with it.

What is the difference between Olivier salad and Stolichny salad? The difference is that instead of boiled sausage or frankfurter, which is traditionally added to a salad with French roots, the salad we are considering is prepared based on chicken meat

, most often - chicken fillet.

What do we need for the salad?

To bring this culinary experiment to life, the housewife will need:

About 350-400 g chicken fillet;
3 - 4 potatoes (prefer medium-sized potatoes);
3 - 4 pieces of chicken eggs (also medium shaped);
150-200 g young green peas, canned;
1-2 pieces of lightly salted cucumber (medium in size);
One small carrot;
50g mayonnaise of your choice +50g sour cream;
Salt to taste.

This amount of ingredients will allow you to prepare four full servings.

How to cook Capital salad - recipe with chicken

The stages of preparing a salad can be divided into several sequential steps:

First, you should “bring to mind” the main component - chicken breasts. They should be boiled. Before immersing the meat in a pan filled with water, you need to thoroughly rinse the fillet. Then you can only give the bird a chance to cook. Salt is added to the water if desired. When the water reaches a boil, you need to reduce the flame and cook the meat over low heat for about half an hour
until fully cooked.

Now it's time for the potatoes. We peel it, rinse it under cold water and set it to cook. We check for readiness: if it is cooked, then feel free to let it cool. Then cut the potatoes into the same cubes as the chicken fillet
.
Boil chicken eggs in a “steep” way. We also give them some time to cool down or cool them ourselves by immersing them in cold water. We peel the shells and divide them into symmetrical cubes, similar to the previous ones.
We wash and peel fresh carrots, remove the skin from them, and then cook. Chop the finished boiled carrots into our usual cubes.
Lightly salted cucumber is not given any “adventures”: it is simply cut as it is in its original form, into cubes or grated.
Now is the time to put all the already chopped and waiting products into a large bowl or dish and mix well
.
Then add canned peas to the resulting mass and mix thoroughly again.
Immediately before serving, the dish is seasoned with the resulting sauce from mayonnaise and sour cream
and filled with salt, according to taste preference, or a small amount of pepper.

It is also important that the salad has time to soak in the sauce; to do this, you need to put it in the refrigerator for 15-20 minutes - this way the taste will be fuller and richer.

Secrets of preparing a delicious and original salad

Despite the fact that there is only one classic recipe for this dish, housewives have learned to create variations of this culinary miracle to suit their “own taste and color.” And what’s most important is that these experiments do not make the salad less “metropolitan”, but rather acquire new flavors.

For example, if you add an apple

(in grated form or in cubes), the salad will become more piquant and “with a twist.”

To give the dish a “southern touch”

, you can
replace the chicken with boiled fish
, and decorate the salad itself with caviar or shrimp.

There is also an option not with boiled chicken fillet, but with smoked legs.

The salad is so unpretentious that it is quite appropriate to serve it “before” a hot dish, or “after” it: it will in no way spoil the impression of the rest of the dishes.

www.svoimirykami.club

During the Soviet shortage, it was customary to plan the holiday menu long before the special date. They bought caviar, sprats, raw smoked sausages and cheeses from under the counters, and carefully stored these gastronomic delights of those years until the special event: the New Year, March 8th or the Anniversary. But regardless of whether we managed to “get” the desired shortage, there was always a Stolichny salad on the table - an ageless culinary classic. Today, store shelves are strewn with products that were rare guests of Soviet food baskets, but the love for Stolichny is firmly entrenched in the hearts and stomachs of our compatriots.

Calorie content of capital salad

The dish is dominated by fats, as well as proteins, due to the fact that the salad is meat. There are fewer carbohydrates. Despite the fact that the products that make up the dish are quite healthy, you should not get carried away with eating it too much, as this snack can have a detrimental effect on weight. There are 260 kcal per 100 grams of Stolichny salad. Fat – 13 g; Protein – 8 g; Carbohydrates – 5 g.

This dish is perfect for a holiday table, when you can relax and let your body feast. You should not include such food in your daily diet, so as not to suffer later on your figure and digestive system. Despite all the usefulness of the products individually, in general, the salad is seasoned with mayonnaise, which should not be eaten often.

History of the Stolichny salad

Due to the ease of preparation and availability of ingredients, many people mistakenly believe that “Stolichny” is a folk salad. In fact, the recipe for this nutritious dish was invented by Ivan Mikhailovich Ivanov, who served as a chef at the Moscow restaurant. The master took the “bourgeois” salad “Olivier” as the basis for his culinary affairs, in which he replaced several exotic ingredients - capers, crayfish necks, olives, with simpler and more affordable ones - boiled poultry, green peas and crab meat. As a salad dressing, the chef used Provencal mayonnaise, which has survived to this day.

Ivan Mikhailovich Ivanov prepared the “Capital” salad from the following ingredients: boiled potatoes, chicken meat, eggs, pickles, peas, crab meat and mayonnaise.

The recipe very quickly went to the people, where housewives already “added” boiled carrots and onions to the composition. However, “Stolichny” does not have a canonical recipe, and if desired, it can be prepared by excluding some ingredients and replacing them. For example, pickles are sometimes replaced with fresh ones, peas and onions are removed altogether, and instead of chicken, boiled duck, quail and even boiled sausage are cut into salads.

Classic composition of the capital salad

Today, every housewife can easily imagine the recipe for this dish, and after all, each has its own zest, which adds its own uniqueness to the familiar dish. Of course, every woman has secrets in the cooking process. But all the recipes have been changed based on something common, one that was created for everyone. So, the unchanging classics require a certain set of products:

Beef tongue;
Potato tubers;
Carrot;
Bulb onions;
Pickled gherkins;
Apple, hard and sour;
Chicken eggs;
Green peas (canned);
Mayonnaise;
Dill;
Salt

“Capital” salad: delicious recipe

To prepare 4 servings of salad you will need:

chicken meat, preferably sirloin ~ 500 g;
medium potatoes ~3–4 pcs.;
fresh chicken eggs ~ 3–4 pcs.;
onions – 0.5 heads;
pickled (barrel) cucumbers ~ 3 pcs.;
carrots – 100 g (1 pc.);
crab sticks – 1 package/150 g;
green peas (canned) – 1 can;
mayonnaise.

Sequence of preparation steps:

Boil the bird and let the meat cool (don't forget to salt the water).
Boil vegetables and eggs. Carrots should be cooked until they are quite soft, like cooked boiled potatoes.
Cut the poultry into small cubes and place on the bottom of the salad bowl.
Spread the meat layer with a thin layer of mayonnaise.
In a separate bowl, cut the remaining ingredients into medium cubes, season with mayonnaise and mix them.
Pour chopped vegetables, eggs and crab sticks into a salad bowl with a layer of meat already soaked in mayonnaise.
Sprinkle the green peas evenly over the salad, distributing them evenly.
Before serving, you can decorate the dish with a bunch of greens or a rosette of thinly sliced carrots.

You can do it much simpler: chop all the ingredients, mix them with peas, season with mayonnaise, cool in the refrigerator and serve. Again, to your taste, but the classic Stolichny salad with chicken is prepared this way.

Ingredients:

chicken breast - about 500 g;
eggs - 5-6 pcs.;
potatoes - 4-5 pcs. (medium size);
salted or pickled cucumbers - about 250 g;
green onions or onions - optional and to taste;
mayonnaise, salt, pepper - to taste.

Classic salad "Capital"

Many housewives, passing off their own recipe as the original one, add ingredients to the salad that were not originally used. This dish was first served in the Moscow restaurant in 1930. The then chef Ivan Ivanov took the famous Olivier salad as a basis. He revised the set of ingredients, excluding the most delicious ones, and introduced several of his own “highlights”.

So, instead of hazel grouse, the capital salad, according to the classic recipe, became with chicken. Products that are incomprehensible to our people, such as capers, pickles and olives, were also excluded. Instead, Ivanov introduced crab meat, peas and mayonnaise dressing.

Today, the capital salad is prepared with chicken, veal, ham, boiled sausage, pickled or fresh cucumbers, with the addition of crab meat, crab sticks, and shrimp.

Nevertheless, culinary specialists - “followers” of Ivanov - tried to stick to the classics. As a result, the following composition remained in the recipe:

chicken fillet – 400 g;
chicken eggs (boiled) – 3 pcs.;
boiled potatoes – 3 pcs.;
boiled carrots – 1 pc.;
green peas – 200 g;
canned cucumber – 1 pc.;
mayonnaise dressing – 4-5 tbsp. l.

Capital chicken salad is prepared as follows:

Boil the chicken in salted water. Cool without removing from the broth to preserve meat juices. Separately boil the jacket potatoes and carrots. In the third saucepan, cook hard-boiled eggs.
When everything has cooled, peel the vegetables and peel the eggs.
Cutting vegetables involves the brunoise method (cube), but not very finely - up to 5-7 mm. We also cut the chicken fillet into small cubes. We do the same with cucumber and eggs.
We put all the preparations in a separate container, and we also send the peas (decanted) and mayonnaise there. Mix everything. Add some salt and pepper.
It is better to serve the salad an hour after adding the dressing, during which time it will have time to brew. For a beautiful presentation, the dish can be sprinkled with fresh chopped herbs on top.

“Stolichny” salad classic recipe with chicken

How to make Stolichny salad with chicken

First of all, boil the bird in salted water for about 30 minutes (until fully cooked). After cooling, remove the skin and bones from the chicken. Cut the fillet into medium-sized cubes or tear it with your hands.
Boil potatoes and eggs until tender. We peel the eggs and then chop them with a knife (to save time, you can use a special egg slicer).
Cut the peeled potatoes into cubes.
Chop pickled cucumbers in the same way. You can also add fresh cucumber to the salad to diversify the taste of the dish and give it a little “spring notes”, but this is optional.
Chop the onions or green onions with a knife. In a deep salad bowl, mix all the ingredients of our hearty dish. Season the almost finished nutritious Stolichny salad with chicken with mayonnaise, salt and season with ground pepper. Don’t be lazy to make the dressing yourself using! This way the finished dish will be much more tasty and without harmful chemical additives. Sometimes additional ingredients are added to the salad, such as carrots, green peas, olives - a matter of taste!
Serving can be very diverse. The easiest option is to distribute the classic Stolichny salad with chicken onto plates, using a molding ring for a presentable appearance. You can decorate the dish with bunches of greenery, elegant figures cut out from vegetables, etc. The salad also looks very impressive in transparent glasses.

Enjoy your meal!

By 10/19/2015

Many people believe that the “Stolichny” salad is a folk salad, since it is known to every resident of Russia and it includes ingredients available to any family. However, it has an author - a chef who worked at the Moscow restaurant at that time. Taking the Olivier salad as a basis, he replaced the ingredients that were difficult to “get” in Moscow with trivially simple ones. For example, the chef removed capers, olives, and crayfish tails, while replacing hazel grouse meat with chicken. At the same time, the result was a salad that quite quickly migrated from restaurant menus to the holiday tables of residents of the country of the Soviets. Despite the fact that today there is everything your heart desires on supermarket shelves, Stolichny salad still takes pride of place among holiday snacks.

The number of ingredients in the salad recipe is very modest. It seems that this is enough for a maximum of two servings. However, the Stolichny salad uses 6 different ingredients, so when cutting and assembling, you end up with so much lettuce that you have to put it in a large salad bowl.

Ingredients

chicken fillet – 500 g
eggs - 2 pcs.
potatoes - 2 pcs.
carrots - 2 pcs.
pickled cucumbers - 2 pcs.
green peas (canned) - 1 can
mayonnaise - 8-10 tbsp.
salt - to taste
dill greens - to taste

Step-by-step cooking process at home

Prepare the ingredients.
Boil potatoes and carrots in salted water. It is better to use vegetables cooked “in their uniforms” for salads. To do this, rinse the potatoes and carrots well and rub them with a metal spiral sponge to remove all the dirt. If the carrots are long, cut them in half. Potatoes and carrots can be cooked in the same saucepan. Readiness is checked with a knife - if it fits freely into the root vegetable and is easily removed, then you can remove the pan from the stove and drain the water.
Boil the chicken fillet in salted water for half an hour or a little longer.
Boil chicken eggs. For the salad, eggs that have been boiled for 10-12 minutes are suitable.
When all the ingredients are cooked and cooled, you can start slicing them. Potatoes and carrots are peeled, eggs are removed from their shells. Chop chicken breast, carrots, eggs and potatoes into cubes. To get neat cubes, you need to use a well-sharpened knife, and the movements of the knife should be sawing, without strong pressure.
Chop the pickled cucumbers into cubes.
Place all chopped ingredients in a large salad bowl. Add salt, keeping in mind that the chicken breast, carrots, and potatoes were boiled in salted water and the cucumbers used in the salad are also salted. Add canned peas to the salad.
Stir the salad. It is better to season the salad with mayonnaise right before serving, since dishes containing this sauce have a short shelf life. So season as much salad with mayonnaise as will be served. When you need to add salad, you should season with mayonnaise what is left in the large bowl.
“Stolichny” salad is ready! Place the salad in a heap in a salad bowl, garnish with a sprig of dill. Bon appetit!

If we compare the two most popular salads in our country, “Olivier” and “Stolichny”, in their classic Soviet composition, only one ingredient distinguishes them from each other. At Olivier it’s sausage, and at Stolichny it’s chicken. This is what we will be preparing today. At the same time, I will offer you two options that suggest the classic recipe for Stolichny salad with chicken: with pickles and fresh cucumbers.

Capital salad ingredients and their preparation

There are many variations of the Capital salad - with chicken, meat, fish, sausage as the main ingredients, as well as many additional ones - crab meat, tomatoes, olives, mushrooms and many others. But despite all the variety of options, many people love the classic recipe.

A classic salad recipe for two servings contains the following ingredients:

Boiled chicken fillet – 100 grams
Eggs – 2 pieces
Boiled potatoes – 60 grams
Pickled cucumbers – 60 grams
Canned peas – 60 grams
Boiled carrots – 60 grams
Onions – 30 grams
Mayonnaise or other sauce - to taste
Salt and pepper - to taste

Depending on the number of servings, the number of ingredients in the recipe increases proportionally.

Proper preparation of products is half the success of preparing a capital salad. The first ingredient of the recipe is chicken fillet, which needs to be washed and boiled in salted water.

If you take a whole chicken breast, then it can be freed from bones and skin after cooking. Potatoes and carrots can be boiled directly in their skins in the same container, because... their cooking times are the same.

Once ready, vegetables need to be cooled and peeled. When cutting pickled cucumbers, you must squeeze them out so that excess juice does not get into the salad. The same thing with peas - you also need to pour the water out of the jar.

Salad dressing is another important ingredient in the recipe. The classic recipe for Stolichny salad uses mayonnaise, but sour cream and natural yogurt can be used with equal success. Sauces based on them are also widely used.

Several sauces that are ideal for the capital's salad:

Homemade mayonnaise. This sauce will be an excellent alternative to store-bought mayonnaise, because it is made from natural products yourself. Mix egg yolks (3 pcs.), salt (1 tsp), sugar (0.5 tsp), mustard (1 tsp) until creamy. Next, you should slowly pour in olive or sunflower oil (225 g), without ceasing to stir. After obtaining a homogeneous state, you can add lemon juice (1 tsp).
Yogurt sauce. This option is suitable for those who are watching their figure and do not want to consume high-calorie mayonnaise. To prepare it, you need to hard boil chicken eggs and separate the yolk from them. Then you should crush it and add a few tablespoons of natural yogurt to it. Salt, pepper and other spices can be used to taste.
Sour cream and garlic sauce. It is perfect for lovers of spicy flavors in dishes. To prepare the sauce, mix sour cream (2 tsp), mayonnaise (1 tsp), a couple of cloves of crushed garlic until smooth. Then you should add ground pepper, spices and herbs.

“Stolichny” salad with chicken and fresh cucumber recipe with photo

Usually on culinary Internet sites they write that due to the presence of chicken, the salad is considered lighter. Maybe... But if we go further towards making the salad lighter, then why not replace other components in it? Let's prepare the Stolichny salad with chicken and fresh cucumber. The recipe with photo will tell you and show you how to cut all the ingredients so that the salad looks neat and how it can be served not only for a regular dinner, but also on a holiday table. And, by the way, we will add fresh herbs to it and season it with sour cream, not mayonnaise.

Ingredients:

dill, parsley – 1 bunch;
carrots – 1 pc.;
potatoes – 3 pcs.;
chicken egg – 2 pcs.;
chicken fillet - 150g;
fresh cucumber – 1 pc.;
salt - to taste;
sour cream 10% - 4 tbsp.

How to prepare Stolichny salad with fresh cucumber

In principle, our “Stolichny” salad with chicken and fresh cucumber is ready. You can transfer it to a salad bowl and serve. Or you can serve it in portions, but not in a free slide, but using either a culinary ring or a small bowl. Then it looks more festive.

If you want to prepare a more “winter”, hearty and classic version of the Stolichny salad, then its recipe will not differ significantly from the previous one.

Capital salad with chicken and pickles

Ingredients:

carrots – 1 pc.;
potatoes – 3 pcs.;
chicken egg – 2 pcs.;
chicken fillet - 150g;
pickled cucumber – 1 pc.;
salt – 1/4 tsp;
ground black pepper - a pinch;
canned peas – 6-7 tbsp;
mayonnaise – 2-3 tbsp.

How to prepare this version of the Stolichny salad

First, I want to draw your attention to cucumbers. Unlike the previous version, they will play a leading taste role in the salad. If you take pickled cucumbers, you will get one taste; if you take pickled cucumbers, you will get a slightly different, more piquant taste.
Vegetables: carrots, potatoes, wash well and cook until tender in their skins. We check readiness by pricking them with a toothpick. Then cool to room temperature.
Boil the eggs for the salad hard in another pan and cool too.
Chicken fillet can be either boiled or baked. The salad will be more interesting if baked. If you decide to bake, first rub it a little with salt and ground pepper. This is why they are present in the list of ingredients.
When vegetables and eggs have cooled, peel and cut into cubes.
We either cut the chicken into random small pieces or separate it into fibers.
Cut the salted or pickled cucumber into cubes. For this classic recipe for Stolichny salad, there is no need to cut off the skins from them, otherwise they will turn into porridge in the finished dish.
Mix all prepared products in a bowl. Add green peas.
There is no need to salt the salad anymore; just pickled cucumbers are enough. Season with mayonnaise. We serve and serve to the table.

You can serve the Stolichny salad with pickled cucumbers in the same way as with fresh ones: in a large communal salad bowl, in portions or in tartlets. If you decide to serve the salad in tartlets, then lay it out immediately before serving to prevent the tartlets from getting soggy.

Bon appetit! Print out both recipes for the classic Stolichny salad and a photo of the preparation and cook any of your choice!

Chicken and mushroom salad recipe

Chicken and mushrooms are a long-known, proven taste combination. Let's try to prepare the Stolichny salad based on these two products.

Here are the ingredients we will use:

Breast (fillet) 250 g
A jar of pickled mushrooms (you can use assorted ones)
4 small potatoes
2 carrots
2 medium onions (you can use leeks instead)
4 chicken eggs
small cucumber
Canned peas (1 jar)
2 celery sticks
A little mayonnaise
A few sprigs of fresh herbs
Food vinegar

1.Before we start, let's prepare the products. The onion should be finely chopped and marinated in vinegar (no more than an hour), as this will make it less pungent.

2. Cook the meat in salted water until fully cooked. Boil the potatoes separately and the carrots separately, also until fully cooked. It is also better to salt them, because in this case they will not boil over. Boil eggs hard.

3.Now let’s start preparing the capital’s salad. We clean all products and cut them into equal pieces: fillet, carrots, onions, potatoes, mushrooms, eggs. Drain the liquid from the peas, put all the products in a salad bowl. Add spices and mayonnaise and mix.

Of course, it's great to garnish with herbs before serving. Bon Appetit everyone!