Russian Peas Recipes
OLIVIER SALAD RECIPE (RUSSIAN POTATO SALAD)
This Olivier Salad (Russian Potato Salad) recipe is a traditional dish in the Russian cuisine and served in most restaurants and parties. This salad is commonly known as the Russian salad and Olivye in the Ukrainian community.
Provided by Valentina's Corner
Categories Salad
Time 1h
Number Of Ingredients 12
Steps:
- In a large pot, add potatoes and carrots. Cover completely with water. Bring to a boil and cook about 20-25 minutes or until a knife pierces through easily. (Don't overcook. Remove carrots and potatoes from water, set aside to cool).
- In a small pot, add eggs, cover eggs will water and bring to a boil cook. Cook eggs 8-10 minutes.
- Cube all of the ingredients.
- Combine everything, mix. Add mayo to taste. You may need a little more than 1 cup, depending on sizes of your ingredients.
- Season with salt, pepper and sugar. Add fresh dill, mix.
Nutrition Facts : Calories 301 kcal, Carbohydrate 15 g, Protein 13 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 129 mg, Sodium 412 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
KOSHER RUSSIAN POTATO SALAD (PARVE) RECIPE
Steps:
- Gather the ingredients.
- Place the potatoes (with their skins on) in a large pot or Dutch oven. Cover with 2 inches of cold water, and bring to a boil.
- Reduce the heat and simmer until the potatoes are easily pierced with a knife, about 20 to 40 minutes depending on the size of the potatoes.
- Drain, transfer to a bowl, and place in the refrigerator to cool.
- While the potatoes are cooling, make the hard-boiled eggs ; place the eggs in a small saucepan, cover with cold water, and bring to a boil. Allow the eggs to cook for 2 minutes, reduce the heat to low, and simmer, covered for 10 minutes more.
- Drain and place the eggs in a small bowl of ice water to cool.
- Place the chopped carrots in a small saucepan and cover with enough cold water to cover by 1 inch. Bring to a boil. Add the fresh peas (if using frozen peas, don't cook them, just add to the salad with the eggs), lower the heat, and simmer until the carrots and peas are tender, about 6 to 8 minutes.
- Drain in a colander and rinse under cold running water to stop the cooking process. Transfer the carrots and peas to a large bowl.
- Take the potatoes from the refrigerator, peel, and cut into 1/4-inch dice. Add the potatoes to the bowl with the carrots and peas.
- Add the potatoes to the bowl with the carrots and peas. Peel the hard-boiled eggs, cut into 1/4-inch dice.
- Add chopped egg to the vegetables along with chopped pickles and mix well.
- Add the mayonnaise, salt, pepper, and sugar to the bowl. Gently toss together. Taste the salad and adjust the seasonings, or add more mayonnaise if you prefer a creamier salad. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 274 kcal, Carbohydrate 42 g, Cholesterol 73 mg, Fiber 6 g, Protein 8 g, SaturatedFat 2 g, Sodium 293 mg, Sugar 4 g, Fat 9 g, ServingSize 8 cups (6 to 8 servings), UnsaturatedFat 0 g
RUSSIAN POTATO SALAD (Салат Оливье)
This classic Russian potato salad is a meal on its own. Loaded with colorful, flavorful vegetables, sausage and eggs and finished with creamy mayo, this salad is satisfying and filling!
Provided by Shinee
Categories Salad
Time 45m
Number Of Ingredients 12
Steps:
- Cut the potatoes and carrots into small uniform cubes.
- Place them in a large pot and fill with water.
- Add salt and vinegar. Bring it to a boil over medium high heat, and then reduce the heat to medium and continue to cook until the potatoes are cooked through, about 15 minutes. Drain the potatoes and let it cool to room temperature.
- Meanwhile, cut the sausage and pickles into small cubes, and chop the green onions.
- Cut the hard-boiled eggs into small cubes as well.
- If using fresh dill, chop them as well.
- In a large bowl, combine potatoes, carrots, sausage, pickles, peas and green onions.
- Add mayo and dill and mix until well combined.
- Salt and pepper to taste. Cover with a plastic wrap and refrigerate for at least 1 hour before serving.
Nutrition Facts : ServingSize 1 serving, Calories 401 kcal, Sugar 3 g, Sodium 1386 mg, Fat 30 g, SaturatedFat 6 g, Carbohydrate 22 g, Fiber 3 g, Protein 10 g, Cholesterol 123 mg, TransFat 1 g, UnsaturatedFat 23 g
4-INGREDIENT CHICKEN
Steps:
- Preheat oven to 400 degrees and spray a large cast iron with pam cooking spray
- Using a large bowl, mix together the french onion mix, russian dressing, and apricot preserves
- Using a cast iron, place the chicken into the cast iron and coat with the dressing
- Place cast iron into the oven and bake for 75-85 minutes or until the chicken is cooked
- Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 476 kcal, Carbohydrate 11 g, Protein 44 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 229 mg, Sodium 495 mg, Sugar 3 g, UnsaturatedFat 20 g
RUSSIAN PEAS
As a precocious Norwegian-Canadian kid, I learned to eat these first and then calmly state, 'Those were excellent, but they looked like vomit!' - and would instantly get banned from the table. It was okay, I was full and had eaten the best part of the meal! I'm an adult now, and they're still delicious (but vomitous looking - almost like a thick creamed pea soup, but they taste better). Give them a chance; you will never eat canned peas again!
Provided by sparkytoo
Categories Side Dish Vegetables Green Peas
Time P1DT1h40m
Yield 8
Number Of Ingredients 7
Steps:
- Place peas with cold water in a pot; leave to soak for 24 to 48 hours.
- Bring peas to a boil in the soaking water. Reduce heat to low and simmer until peas are very soft, stirring occasionally, about 1 1/2 hours, adding water if needed.
- Stir butter, salt, sugar, and parsley into peas. For thicker peas, add flour and cook and stir until thick, about 5 minutes.
Nutrition Facts : Calories 75.6 calories, Carbohydrate 8.2 g, Cholesterol 11.4 mg, Fat 4.5 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 2.7 g, Sodium 326.2 mg, Sugar 0.5 g
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