Russian Cheese Salad 18 Recipes

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AUTHENTIC RUSSIAN SALAD 'OLIVYE'



Authentic Russian Salad 'Olivye' image

This is a recipe my mom and grandmother use every time there's a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.

Provided by lovefullofpie

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 50m

Yield 10

Number Of Ingredients 8

6 potatoes, peeled
1 carrot, or more to taste
4 eggs
6 large pickles, cut into cubes
1 (15 ounce) can peas, drained
½ cup cubed fully cooked ham, or to taste
1 tablespoon chopped fresh parsley, or to taste
½ cup mayonnaise, or to taste

Steps:

  • Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
  • Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.

Nutrition Facts : Calories 261.4 calories, Carbohydrate 30.7 g, Cholesterol 82.4 mg, Fat 12.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 1306.5 mg, Sugar 3.9 g

RUSSIAN CHEESE SALAD



Russian Cheese Salad image

This recipe was the favorite of the Russian dishes served at our wedding. Simple, tangy and can be used more than a side dish. Serve on top of bread or crackers, or spoon onto tomato slices for a more low-carb option.

Provided by MOJOKADO

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 5m

Yield 8

Number Of Ingredients 3

3 cups shredded mozzarella cheese
2 tablespoons mayonnaise
3 cloves garlic, pressed

Steps:

  • In a medium bowl, stir together the mozzarella cheese, mayonnaise and garlic. Chill until serving.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 1.7 g, Cholesterol 28.4 mg, Fat 9.5 g, Protein 10.4 g, SaturatedFat 4.7 g, Sodium 282.1 mg, Sugar 0.5 g

RUSSIAN CHEESE PANCAKES (SYRNIKI)



Russian Cheese Pancakes (Syrniki) image

Syrniki are traditional pancakes from Russia and usually served for breakfast with jam or sour cream. The cheese used to make them is called tvorog, the closest in the US would be farmer's cheese or quark.

Provided by Anonymous

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 5

Number Of Ingredients 7

1 egg
3 tablespoons white sugar
1 cup quark, well drained
5 tablespoons all-purpose flour, plus extra for dusting
1 ½ teaspoons vanilla sugar
¼ teaspoon salt
oil for frying

Steps:

  • Beat egg and white sugar together in a bowl until smooth. Whisk in quark cheese, flour, vanilla sugar, and salt. Mix well until dough is thick and sticky.
  • Divide dough into 5 to 6 portions. Form into balls and coat with some flour. Flatten slightly to form into discs (syrniki).
  • Heat oil in skillet over medium-low heat. Add the syrniki; fry until browned, 5 minutes per side.

Nutrition Facts : Calories 151.2 calories, Carbohydrate 15.5 g, Cholesterol 53.2 mg, Fat 6.7 g, Fiber 0.2 g, Protein 7.5 g, SaturatedFat 0.4 g, Sodium 179.4 mg, Sugar 8.3 g

OLIVIER SALAD - RUSSIAN SALAD



Olivier Salad - Russian Salad image

Olivier salad, also known as Russian Salad, was originally invented at the Hermitage restaurant in Moscow in the 1860's. Get the recipe on Honest Cooking.

Provided by Elizabeth Lokhova

Categories     Side

Time 50m

Number Of Ingredients 8

3 golden potatoes
3 medium carrots
1 C frozen peas
4 hardboiled eggs
6 small kosher dill pickles
1 - 1½ C olive oil mayonnaise
¾ C diced smoked ham (optional)
finely chopped dill, to garnish

Steps:

  • The first step is to cook your potatoes and carrots. I used a steamer, but you can always go the traditional route and boil them. In either case, peel the carrots but not the potatoes. If you are steaming (or nuking in the microwave to streamline the process), make sure to prick the potatoes with a fork. I'm not sure that they would actually explode in a steamer, but given that you want to end up with neatly diced potato cubes, better safe than sorry. And did I mention that stabbing potatoes with a fork does wonders for relieving stress?
  • Steam the potatoes for 30 minutes to start with, and then add the peeled carrots. Continue steaming for 10-15 more minutes, or until the potatoes and carrots are firm but tender when poked.
  • Meanwhile, cook your frozen peas according to package directions. I use the kind that can be steamed in the package in the microwave. When they are done, set them aside to cool.
  • Note: there are traditionalists who will argue that nothing but canned peas will do in this salad, but I beg to differ. The faded, dull color and taste of canned peas just cannot compare to fresh or frozen steamed peas.
  • When the potatoes and carrots are done, allow them to cool to the point that you can handle them easily.
  • Peel the potatoes. Using your fingers or the back of a knife, gently scrape the thin layer of skin off of the potatoes. Dice them into ½-inch cube-ish shapes and put them into a medium serving bowl.
  • Next, dice your carrots. I've heard it said that a Soviet housewife could be judged on her housekeeping skills by how finely she could dice vegetables for her soups and salads. I, however, won't judge you. In fact, if you chop your potatoes and carrots a little larger, I would probably even thank you. I happen to like chunky salads.
  • Toss the carrots and a cup of steamed peas into the bowl with the potatoes.
  • Peel and dice your hardboiled eggs. Again, I know some like to have their salads with finely diced ingredients, but I don't. So dice them however you like.
  • Chop pickles finely. I used small snacking dill pickles, so I needed to use six of them. If you have larger pickles, try using three and see if that is enough for you.
  • Add the ham if using and mix everything together gently before you add the mayonnaise.
  • Stir in one cup of mayo to start with, and add more if you think that the salad needs more binding together.
  • Cover the salad and chill for at least one hour or overnight to allow the flavors to come together. And of course, garnish with dill. This is a Russian salad, after all.

RUSSIAN CHEESE SALAD [18]



RUSSIAN CHEESE SALAD [18] image

Categories     Condiment/Spread     Salad     Cheese     Side     Wedding

Yield 8 Servings

Number Of Ingredients 3

3 cups shredded mozzarella cheese
2 tablespoons mayonnaise
3 cloves garlic, pressed

Steps:

  • In a medium bowl, stir together the mozzarella cheese, mayonnaise and garlic. Chill until serving.

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