Salad "Obzhorka": classic recipes. Obzhorka salad recipe with smoked chicken Obzhorka salad from smoked chicken tomatoes

15.12.2021Heading: Masonry

Salad Obzhorka

Salad "Obzhorka" A delicious and satisfying salad that is very easy to prepare. Prepare "Glutton" can be done in several ways: this is the traditional classic with meat, and with smoked chicken, and with liver, etc. A distinctive feature salad “Obzhorka” is that the onions and carrots included in the salad are fried.

Salad decoration envy only from your imagination. You can mix the ingredients as usual or place them in a dish in slides or layers, garnishing with herbs. Use transparent salad bowls and bowls, and assemble the salad using a salad mold.

Classic “Obzhorka” salad with croutons

Ingredients:

Beef tenderloin (pork, chicken) – 400 grams;
Carrots – 3 pieces;
Onion – 1 piece;
Pickled cucumbers – 2 pieces;
Crackers – 200 grams
Mayonnaise - to taste;
Vegetable oil - for frying;
Greens - for decoration;
Garlic (optional) – 3 cloves.

! Add garlic if desired - it will give the salad an aroma that is a little unusual for the Obzhorka salad.

Preparing the salad:

1. Cut the meat into strips

1) First of all, you need to prepare the beef meat. Rinse the meat well and dry. To keep the beef in the salad soft, coat it with mustard and let it sit for 30-40 minutes. If you use dry mustard, leave for about an hour. Then thoroughly rinse off the mustard and let the meat dry slightly or dry it with a napkin. Then boil the meat until done. The finished meat will need to be carefully cut into strips.

2. Fry the onion until golden brown

2) Peel the onions, rinse under cold water and cut the onions into half rings. Fry the onion for vegetable oil until golden brown. Place in a colander and let the excess oil drain.

3. Fry carrots until soft

3) Wash the carrots, peel and cut or grate into strips. Don't go too small. Since our carrots will still be fried, it is better to grate them larger. Fry the carrots in vegetable oil until tender. Place in a colander from the pan and let the excess oil drain.

! Fry vegetables separately. You can first fry the onions, and then fry the carrots in the same pan.

4. Cut the cucumbers into strips

4) Cucumbers can be taken either salted or pickled. Remove the cucumbers from the jar and pat dry with a napkin. Cut the cucumbers into thin strips.

Assembling the salad:

The salad can be decorated in different ways.

First option: just mix all the ingredients, season with mayonnaise, salt and pepper to taste.

Place the salad in mounds

Second option: Place the ingredients in heaps in a dish, add salt and pepper on top, garnish the heaps with mayonnaise, but do not mix

Add croutons before serving

In any of the options, sprinkle crackers on top and serve. The salad is mixed before distributing into portions. If desired, you can decorate with fresh herbs.

Ingredients:

Pork tenderloin – 400 grams;
Carrots – 2 pieces;
Onion – 1 piece;
Canned champignons – 200 grams;
Mayonnaise - to taste;
Salt, pepper - to taste.

For the marinade:

Cold water – 0.5 cups;
Table vinegar (9%) – 3-3.5 tbsp. spoons;
Sugar – 1 tbsp. spoon (with a slide);
Salt – 1 teaspoon

Preparing the salad:

“Obzhorka” salad with pork and pickled onions

1) Let's start preparing the salad by cooking the meat. Rinse the pork under cold water. Place a pan of water on the stove in advance and add salt to the water. As the water boils, place our meat in the pan and after boiling, reduce the heat. Simmer until meat is cooked through, about 1 hour. Cool the finished meat and cut it across the grain into thin strips.

! To soften the meat, you can add 1 teaspoon of vinegar to the pan with the meat during cooking.

2) Wash the carrots, peel and grate into strips. There is no need to fry the carrots in this recipe; they will go into the salad fresh. But of course you can fry it if you wish. The salad will taste different, but will still be very tasty.

3) In this recipe we will marinate the onions. To do this, mix sugar and salt with cold water, stir until dissolved, add vinegar.

Peel the onion, rinse with cold water and cut into thin half rings, place in a glass container for pickling. Now pour the marinade over the onions and put them in the refrigerator for 30 minutes. After the time has passed, the marinade from the onions must be drained.

4) Strain the liquid from the canned champignons and cut into thin slices.

Assembling the salad:

In a beautiful salad bowl, mix the meat cut into strips, carrots, pickled onions and champignons, season with mayonnaise to taste, salt and pepper.

Decorate Obzhoka salad fresh herbs and serve!

Ingredients:

Veal tongue – 300-400 grams;
Carrots – 3 pieces;
Onion – 1 piece;
Pickled or pickled cucumbers – 3 pieces;
Mayonnaise - to taste;
Salt, pepper - to taste;
Onion greens - 3-4 feathers.

Preparing the salad:

Salad “Obzhorka” with veal tongue

1) Rinse the veal tongue and boil in salted water until tender. Cool and remove film, cut into strips.

2) Peel the onion and cut into half rings. If desired, you can cut it into cubes. Fry the onion in vegetable oil until golden brown.

3) Wash the carrots, peel them, grate them into strips. Fry in a frying pan in vegetable oil until soft.

! Don't forget to drain excess oil from the fried vegetables, otherwise the salad will turn out very greasy.

4) Cut the cucumbers into strips.

5) Finely chop the onion feathers.

Assembling the salad:

Mix beef tongue and cucumbers, add fried onions and carrots, season the salad with mayonnaise, salt and pepper. Decorate the salad with green onions and serve.

“Obzhorka” salad with smoked chicken and mushrooms

Ingredients:

Smoked chicken meat (or smoked sausage) – 300 grams;
“Korean style” carrots – 100 grams;
Fresh mushrooms – 300 grams;
Prunes – 100 grams;
Fresh cucumber (large) – 1 piece;
Mayonnaise - to taste;
Salt, pepper - to taste;
Vegetable oil - for frying.

Preparing the salad:

Obzhorka salad with smoked chicken and mushrooms

1) You can use any mushrooms in the salad, for example, champignons. Wash and peel the mushrooms, cut into thin slices and fry in a frying pan with vegetable oil until cooked

2) Break the smoked chicken meat into fibers or cut into cubes.

3) Fresh cucumber wash, peel if desired, cut into cubes.

4) Rinse the prunes well, soak them slightly in boiling water, drain the water, dry the prunes and cut into cubes.

5) Drain the liquid from the Korean carrots and squeeze lightly.

Assembling the salad:

We will lay the salad in layers. Transparent dishes or a round salad pan are suitable for this.

Soak each layer with mayonnaise.

First layer: Smoked chicken meat.

Second layer: Prunes.

Third layer: Mushrooms.

Fourth layer: Cucumber

Fifth layer: Korean style carrots.

Ready “Obzhorka” salad with smoked chicken and mushrooms place in the refrigerator for 30 minutes. Then decorate with fresh herbs and serve.

Ingredients:

Chicken liver – 300 grams;
Carrots – 2 pieces;
Onion – 1 piece;
Green onion (feather) – 1 bunch;
Pickled cucumbers (pickled) – 3 pieces;
Garlic – 4 cloves;
Salt, pepper - to taste;
Mayonnaise - to taste.

Preparing the salad:

“Obzhorka” salad with chicken liver

1) Rinse the chicken liver, drain, boil until tender, cool and cut into cubes.

2) Wash the carrots, peel them, grate them on a coarse grater.

3) Peel the onions and cut into cubes.

4) Peel the garlic (3 cloves) and finely chop it with a knife. Fry the chopped garlic in a sufficient amount of vegetable oil and leave to brew for 20 minutes. You will get something like garlic butter.

5) After 20 minutes, fry in garlic oil onions and carrots until golden brown.

6) Wash the green onion, dry it and finely chop it with a knife.

7) Squeeze one clove of garlic through a press and mix with finely chopped green onions.

Assembling the salad:

Mix chicken liver, fried carrots and onions, pickles, green onions with garlic, season with mayonnaise, salt and pepper to taste. Let the salad brew for 30 minutes, garnish with vegetables and herbs and serve.

“Obzhorka” salad with liver

Ingredients:

Liver (beef or pork) – 500 grams;
Onions (medium size) – 2 onions;
Carrots – 3 pieces;
Dill – 1 bunch;
Mayonnaise - to taste;
Vegetable oil - for frying;
Salt, pepper - to taste.

Preparing the salad:

“Obzhorka” salad with liver

1) Rinse the beef or pork liver, remove films and membranes, place in boiling salted water and cook until tender. Cool the boiled liver and cut into strips or cubes.

2) Wash the carrots, peel them, grate them on a coarse grater (straws).

3) Peel the onions and cut into cubes.

4) In a frying pan with vegetable oil, fry the onion until golden brown. Remove the fried onions from the frying pan and place in a colander to drain excess oil.

5) In the same pan, fry the carrots until tender. Also allow excess oil to drain.

6) Wash fresh dill, dry and finely chop with a knife.

Assembling the salad:

In a bowl, mix the liver, fried carrots and onions, some finely chopped herbs, season with mayonnaise, salt and pepper to taste. Let the salad sit for half an hour. Sprinkle the remaining herbs on top of the salad and serve.

Ingredients:

White chicken meat – 200 grams;
Canned white beans – 200 grams;
Carrots – 1 piece;
Onion – 1 piece;
Pickled cucumber – 1 piece;
White bread (or crackers) – 100 grams;
Garlic – 2-3 cloves;
Vegetable oil - for frying;
Mayonnaise - to taste;
Salt, pepper - to taste.

Preparing the salad:

“Obzhorka” salad with beans and chicken

1) Boil chicken meat in salted water, cool and cut into cubes.

2) If you want to make croutons yourself, then: cut white bread into small cubes, fry the pieces of bread in a frying pan in a small amount of oil.

3) Wash the carrots, peel and cut into strips, fry in a frying pan in vegetable oil until soft.

4) Cut the pickled cucumbers into small cubes.

5) Peel the onion and cut into thin half rings. Place the chopped onion in a colander and pour boiling water over it, allowing the liquid to drain. (This way we will remove the bitterness from the onion).

6) Peel the garlic and pass through a press.

7) Open the beans and strain out the brine.

Assembling the salad:

In a salad bowl, mix chicken meat, fried carrots, garlic, pickled cucumbers, onion and beans, season everything with mayonnaise, salt and pepper to taste.

Let the salad sit for half an hour. Before serving, sprinkle with crackers and garnish with herbs. Serve to the table.

Bon appetit!

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Truly festive and delicious salad Glutton with smoked chicken will decorate the celebration. A wonderful combination of smoked meat with Korean carrots, fried mushrooms and other pleasant ingredients - an excellent appetizer or a separate savory dish. Even gourmets will like this salad. Below are 2 options for preparing this dish.

“Obzhorka” salad with prunes

Ingredients:

300 g smoked chicken (fillet or breast);
300 g oyster mushrooms or champignons (fresh);
150 g Korean carrots;
2 small fresh cucumbers;
70 g prunes;
30 ml sunflower oil;
150 ml mayonnaise (can be low-fat);
Ground pepper, salt - to taste;
Greens for decoration.

Preparation:

Wash the mushrooms and cut into slices. Heat a frying pan with oil, add mushrooms, add spices, fry until tender.

While the mushrooms are cooking, pour boiling water over the prunes and leave for 10 minutes. Drain the water, remove the seeds (if any), cut into arbitrary pieces.

Chop smoked chicken meat into cubes. Wash the cucumbers and cut them into cubes.

Squeeze the finished Korean carrots a little so that there is no excess liquid, cut.

Next, the salad must be laid in layers. It is better to do this using a special mold. But if there is none, you can cut it from an unnecessary tin can. Place the mold on a flat dish and grease it from the inside with vegetable oil so that it can be easily removed later. Start laying out layers:

Smoked meat + mayonnaise mesh.
Prunes + mayonnaise.
Mushrooms.
Cucumber + mayonnaise.
Carrots + mayonnaise.

Carefully remove the mold and place in a cool place so that all layers are well soaked. When serving, you can garnish with a sprig of green basil or parsley.

Recipe for “Obzhorka” with beans and smoked chicken

Ingredients:

400 g smoked chicken meat;
300g canned red beans;
100g Korean carrots;
300 g champignons (fresh);
1 onion;
100 g of white bread or 70 g of ready-made crackers;
20 ml vegetable oil for frying;
150 ml mayonnaise;
Taste: pepper, salt.

Preparation:

Cut the bread into approximately equal cubes and fry in a dry frying pan until browned. Or dry for 10 minutes in the oven at 180⁰. You can also use store-bought crackers or croutons. Cut the smoked chicken into cubes.

Wash the mushrooms and dry. Leave 3-4 mushrooms, cut the rest into pieces. Peel the onion and chop. Heat a frying pan with oil, fry the onions and mushrooms until tender. Cut the remaining mushrooms into slices and fry separately on both sides. They will serve for decoration. Pour the beans into a colander to drain all the liquid. Squeeze the carrots a little.

In a prepared container, combine chicken, carrots, mushrooms with onions, and beans. Add spices, mayonnaise, mix. Leave to soak in the refrigerator for 1 hour. Then pour in most of the crackers and mix again. Place the salad in a heap on a flat dish, arrange sliced fried mushrooms on top, sprinkle the remaining croutons in the center and serve.

Now in your kitchen arsenal there are two excellent recipes for the “Obzhorka” salad. Cook with pleasure, good mood and delight your loved ones with new dishes. Bon appetit!

Article rating:

Hearty meat salads are very popular. One option is the “Obzhorka” salad. This appetizer is just as tasty as the beloved “Olivier”, which is why “Obzhorka” is often prepared for the holiday. However, the salad can also decorate an ordinary family dinner or friendly party. There are many options for preparing “Obzhorka”.

There are several options for the Obzhorka salad recipe. Since this is a meat salad, the main ingredient is meat. It can be boiled beef or fried pork. Perfect for cooking liver or chicken fillet. A simplified version is prepared with sausage.

The rest of the salad ingredients also vary. As a rule, the list of ingredients includes carrots, pickled or fresh cucumbers, cheese, and mushrooms. The parts are added with crackers (preferably homemade) and prunes.

The salad can be mixed, but some home cooks prefer to layer the ingredients, layering the layers with dressing. Mayonnaise is used for dressing. And to make the salad less calorie, you can mix mayonnaise with sour cream.

You can also make a sauce based on natural yogurt. To prepare, add mustard to yogurt, lemon juice, salt and seasonings. You can add finely chopped herbs. This sauce will significantly reduce the calorie content of the salad.

Interesting facts: the “Obzhorka” salad was invented in Soviet times. Back then it was not always possible to buy necessary products, so many variations of the popular snack have been created.

Classic version of “Obzhorka” salad with chicken

First, you should try the classic salad recipe. We will cook it with chicken. Ideal for cooking chicken fillet.

400 gr. already prepared fillet (raw fillet will require 500-550 g);
2 onions;
2 carrots;
3-4 pickled cucumbers;
3-4 tablespoons of mayonnaise;
1-2 cloves of garlic (optional);
vegetable oil for frying;
salt, ground black pepper to taste.

First you need to cook the fillet. To do this, you need to put it in salted boiling water and cook for 30-35 minutes with the addition of spices (bay leaf, allspice, etc.). Cool the finished fillet. You can also use pan-fried or oven-baked fillets. To do this, rub the meat with spices and salt and fry it in vegetable oil until tender or bake it in the oven.

Peel the onions and carrots. Chop the onion into thin half rings and grate the carrot into long strips. It is best to use a grater for Korean salads. Place the onions and carrots in a frying pan with oil and fry until soft. If desired, add 1-2 cloves of garlic, chopped into small cubes, to the vegetables. At the end of frying the vegetables, add salt and pepper. Cool the prepared vegetables.

Using two forks, separate the chicken fillet into fibers or cut it into small cubes. Cut the pickled cucumbers into short strips. Mix chicken meat with cucumbers and fried vegetables, season the salad with mayonnaise.

1 onion;
1 large carrot;
1 tablespoon of vegetable oil for frying;
2 pickled cucumbers;
100 gr. smoked sausage;
2 tablespoons of mayonnaise;
salt, pepper to taste.

We start by preparing the vegetables. Chop the onion into thin halves of rings; it is best to grate the carrots to prepare Korean salads. Fry vegetables in vegetable oil until soft. Salt and pepper the prepared vegetables and let them cool completely.

Slice the pickled cucumbers and smoked sausage short, narrow straw. Mix everything and season with mayonnaise.

With crackers

You can serve the “Obzhorka” salad with croutons. You can buy ready-made croutons, but it’s still better to make them yourself by drying sliced bread in the oven until golden brown. Bread can be used either white or black - to suit your taste. We prepare this version of the salad with fresh cucumbers.

400 gr. chicken fillet (ready weight);
3 onions;
4 carrots;
2 fresh cucumbers;
300 gr. sour cream;
1.-2 spoons of mustard;
lemon juice, salt, pepper to taste;
vegetable oil for frying;
2 pieces of bread for croutons.

Boil the chicken fillet in advance, but it must cool completely by the time you prepare the salad. Fry finely chopped onion in oil in a frying pan. Once the onion becomes translucent, add the carrots and continue to fry until the vegetables are soft. We do not allow the vegetables to burn and do not overcook them. They should become soft but retain their shape.

Cut the bread into small cubes and toast in the oven until light golden brown. If you don’t have an oven, you can dry the crackers in a frying pan.

Prepare the sauce by mixing sour cream and mustard. Add salt and pepper to the sauce and season with lemon juice to taste.

Place the chopped fillet in the first layer. Spread with a layer of sauce. Cut fresh cucumbers into strips. Under no circumstances should we grate the cucumbers, they will give a lot of juice, place them on the fillet and cover with a layer of sauce. Next, distribute the fried onions and carrots and also cover with sauce. Let the salad stand in the refrigerator for half an hour, then sprinkle with croutons and serve.

“Obzhorka” salad with beans, cheese and tomatoes

And this version of the “Obzhorka” salad is not like the others; it is prepared with cheese and fresh tomatoes.

300 gr. smoked sausage;
250 gr. canned red beans;
150 gr. tomatoes;
150 gr. hard cheese;
180 gr. mayonnaise;
a few sprigs of parsley for serving;
salt and pepper to taste.

Cut the sausage into long strips. Cut the tomatoes in half, remove the seeds and stems. Cut the vegetables into small slices. For this salad, you should choose tomatoes with dense flesh; it is important that after cutting the vegetables retain their shape and do not give too much juice.

Glutton chicken salad contains meat at its core. In this case, chicken meat. This could be the breast or any other part of the chicken. Boiled, smoked or fried meat is used for salad.

Other ingredients may vary. An excellent choice for a nutritious salad: canned beans, mushrooms, fresh or pickled cucumbers, prunes, green peas, Korean carrots.

You can choose mushrooms according to your taste. Fresh champignons will give the salad a delicate and soft taste. Adding pickled mushrooms to the dish: porcini mushrooms or honey mushrooms will give the salad a spicy note.

To make the salad look festive, you need to beautifully cut the ingredients and serve them in an original way. The salad can be layered or served in a nice tossed dish.

Nuts, herbs, and olives are suitable for decoration.

You can use chicken fillet to make the salad. If you are preparing a dietary salad, then chicken breast is best.

How to cook glutton salad with chicken - 15 varieties

An original and tasty salad is perfect for a holiday table. The preparation process is quite simple, but the salad turns out with wonderful taste.

Ingredients:

chicken fillet - 300 g
canned beans - 1 can
pickles - 3 pcs.
carrots - 2 pcs.
onion - 1 pc.
bread - 50 g.
mayonnaise
pepper
salt.

Preparation:

Boil chicken fillet in salted water until tender, cool, and separate from bones. Cut into large pieces and separate into fibers.
Drain liquid from beans.
Grate the carrots. Chop the onion. Place in a frying pan and sauté until soft. Salt and pepper.
Cut the cucumbers into cubes.
Prepare the croutons: cut the bread into cubes and fry in sunflower oil. Transfer to a napkin and cool.
Mix the prepared ingredients. Season with mayonnaise and add spices to your taste.
Place the salad in the refrigerator to soak.

Instead of homemade croutons, you can buy ready-made snacks flavored with herbs or sour cream.

If you don't have time to prepare, then this salad is what you need! The salad can be prepared quickly and tastes great ready-made dish It turns out very original.

Ingredients:

smoked breast - 1 pc.
hard cheese - 200 g
tomatoes - 4 pcs.
garlic
mayonnaise
salt.

Preparation:

Cut the smoked breast into cubes.
Chop the garlic. Grate the cheese.
Cut the tomatoes into cubes.
Place everything in a bowl, add mayonnaise and mix.

Prunes and tartar sauce give the salad an unusual but delicate taste. Ideal for a festive feast.

Ingredients:

smoked chicken fillet - 200 g
champignons - 150 g
Korean carrots - 150 g
prunes - 150 g
pickled cucumbers - 2 pcs.
mayonnaise
ground black pepper
salt.

Preparation:

Soak prunes in hot water for 15 minutes. Then drain the water, dry and cut into pieces.
Cut the mushrooms into slices and fry in a dry frying pan.
Cut the cucumbers into strips.
Chicken fillet - small cubes.
Prepare tartar sauce: mix chopped garlic, balsamic vinegar, French mustard, olive oil, sugar and spices.
The ingredients can be mixed or layered as desired. Top with tartar sauce.
Garnish with chopped walnuts and fresh cucumber.

A very simple salad, for which all the ingredients can be found in the refrigerator. Suitable for a weekday lunch.

Ingredients:

leg - 300 g
carrots - 2 pcs.
pickle- 2 pcs
onion - 1 pc.
garlic
pepper
mayonnaise
salt.

Preparation:

Boil the chicken in salted water, cool and chop finely.
Chop the onion.
Grate the carrots using a Korean carrot grater or cut into strips.
Fry onions and carrots in sunflower oil.
Cut the cucumbers into strips.
In a deep bowl, mix all the ingredients and season with mayonnaise and chopped garlic. Add salt and pepper.

The salad will turn out spicier and more piquant if you use Korean carrots and hot spices.

Be sure to try this salad option. He deserves to take pride of place on the holiday table.

Ingredients:

chicken breast - 300 g
sweet apples - 2 pcs.
onion - 1 pc.
carrots - 2 pcs.
hard cheese - 100 g
chicken eggs - 2 pcs.
hazelnuts - 15 pcs.
vegetable oil
pepper
salt.

Preparation:

Boil the meat, cool and cut into large cubes.
Boil the eggs, cool, peel and grate.
Also grate the cheese.
Cut the carrots into thin strips. Onion - thin half rings. Fry in vegetable oil until golden brown.
Dry the nuts in a dry frying pan.
Wrap the apples in foil and bake in the oven for 30 minutes. Recommended temperature is 200 degrees. Cool, remove the crust and mash with a fork.
Divide the meat into two parts. Add chopped nuts to one part.
Lay out in layers: chicken with nuts, onions with carrots, mayonnaise, eggs, mayonnaise, apple pulp, cheese, mayonnaise, chicken, mayonnaise.
Garnish with apple slices.

A salad with quite a lot of ingredients. But the result is an elegant, festive, tasty and nutritious dish.

Ingredients:

chicken breast - 350 g
fresh cucumber - 1 pc.
prunes - 300 g
eggs - 6 pcs.
champignons - 300 g
onion - 1 pc.
pitted olives - 1 jar
vegetable oil
mayonnaise
pepper
salt.

Preparation:

Boil the breast, cool, cut into strips.
Boil the eggs, cool, peel, grate the whites and yolks separately.
Cut the prunes into strips.
Chop the onion.
Cut the champignons into strips and fry along with the onion in vegetable oil.
Cut fresh cucumber into strips.
Lay in layers.
Layer sequence: half chicken breast, mayonnaise, yolks, prunes, mayonnaise, champignons with onions, mayonnaise, cucumber, egg whites, mayonnaise.
Garnish with chopped olive rings.

Even gourmets will appreciate this salad recipe. It is very filling and can easily replace the main course. Calorie, unusual salad can also become a decoration for a holiday table. Guests will definitely ask you for the recipe.

Ingredients:

chicken liver - 600 g
onions - 4 pcs.
carrots - 3 pcs.
dill
mayonnaise
olive oil
vegetable oil
pepper
salt.

Preparation:

Rinse the liver, remove films and partitions. Cut into pieces and fry with a mixture of olive and vegetable oil. Salt and pepper.
Grate the carrots and fry in olive oil.
Cut the onion into half rings and also lightly fry.
Add carrots to it and simmer for five minutes.
Place liver, onions and carrots in a salad bowl. Season with mayonnaise.
Before serving, garnish with herbs.

Use sweet carrots for salad. If the carrots are not sweet, then add a teaspoon of sugar or honey.

In winter, when there are so few fresh vegetables, this salad becomes a real gift. Fresh greens give the salad a spring, pleasant aroma.

Ingredients:

chicken fillet - 300 g
Korean carrots - 300 g
canned corn - 1 can
hard cheese - 200 g
green onions
parsley
dill greens
mayonnaise
pepper
salt.

Preparation:

Boil the chicken fillet, cool and disassemble into fibers. Drain liquid from corn.
Grate the cheese.
Chop the onion and greens.
Place everything in a salad bowl, add mayonnaise, salt and pepper.
Let it brew for two hours.

Maasdam cheese gives the salad a sweetish, nutty flavor. In addition, it contains little fat, so this salad is loved by people who do not want to gain weight and real gourmets.

Ingredients:

chicken breast fillet - 400g
Maasdam cheese - 200 g
cherry tomatoes - 250 g
champignons - 250 g
dill
sour cream
salt.

Preparation:

Boil the meat, cool, cut into small cubes.
Cut the champignons into strips and fry in a dry frying pan. Cool
Cut the cheese into fairly large cubes. Cut the tomatoes in half.
Mix all ingredients, season with sour cream. Salt and pepper.
Garnish with chopped dill and tomatoes. Cool before serving.

The salad turns out to be very satisfying and can be successfully served as a second course.

Ingredients:

chicken fillet - 500 g
eggs - 4 pcs.
pickles - 5 pcs.
onion - 2 pcs.
mushrooms - 500 g
walnuts- 100 g
vegetable oil
pepper
salt.

Preparation:

Boil the meat in salted water, cool and disassemble into fibers.
Cut the cucumbers into cubes.
Beat eggs, salt and bake thin pancakes. Cool and cut into long strips.
Finely chop the onion. Cut the mushrooms into slices.
Fry onions with mushrooms. Cool.
Dry and chop the nuts.
Mix all ingredients. Season with mayonnaise. Add salt and pepper to taste.
Garnish with walnuts.

Green beans are a real storehouse of vitamins and minerals. Combined with red canned beans and chicken meat turns out original, tasty and very healthy.

Ingredients:

chicken breast - 1 pc.
canned red beans - 1 can
green beans - 200 g
carrots - 1 pc.
onion - 1 pc.
pickled cucumbers - 2 pcs.
vegetable oil
mayonnaise
sour cream
green pepper
salt.

Preparation:

Boil the meat in salted water. Cool and disassemble into fibers.
Place green beans in hot water and cook for five minutes.
Cut the cucumbers into strips.
Cut the onion into half rings. Grate the carrots.
Fry onions and carrots in vegetable oil. Place on a napkin and cool.
Place all prepared products in a deep bowl, season with mayonnaise and sour cream in equal parts.

Let the salad brew and serve.

Onions and carrots are traditionally fried in oil. The salad will turn out more piquant and spicy if you leave the carrots fresh or boil them. Pickle regular hot onions or use sweet red onions instead.

The salad has a pleasant taste and beautiful presentation.

Ingredients:

smoked fillet - 400 g
champignons - 300 g
Korean carrots - 150 g
fresh cucumbers - 300 g
prunes - 150 g
vegetable oil
pepper
salt.

Preparation:

Cut the smoked fillet and cucumbers into cubes.
Chop the onion. Cut the champignons into slices.
Fry onions and mushrooms in a frying pan with vegetable oil. Cool.
Cut the prunes into slices.
Place portions into salad bowls. Lay out in layers: mushrooms with onions, chicken fillet, carrots, prunes, cucumbers. Lubricate each layer with a mesh of mayonnaise.

Repeat layers if necessary.

Korean carrots can be used as an independent snack. But in combination with chicken meat, green peas and champignons make an incredibly tasty and spicy salad.

the recipe is known to everyone, it is probably as firmly rooted in Russian cuisine as “Olivier” or “ Crab sticks" But not everyone knows how many different variations this dish has. We will introduce you to original, proven recipes used for decades.

Classic recipe

Large onion
Carrot
Cucumber
50 g wheat crackers
250 g boiled smoked sausage
Mayonnaise sauce

Making the Obzhorka salad is simple.

Even if you are a novice cook, don’t hesitate and get down to business.

Peel the onions and carrots. Cut the onion into cubes, grate the carrots.
Heat the oil in a frying pan and add the onion. When it turns golden, add the carrots and fry for another five minutes. Leave the roast to cool.
Cut the sausage into cubes.
Peel the cucumber from the core and seeds, and also cut into square pieces.
Place all ingredients in a salad bowl and season with mayonnaise.
Leave the dish to stand for half an hour in the refrigerator to soak thoroughly.
Serve with wheat croutons.

“Obzhorka” salad with chicken and mushrooms

200 g boiled chicken breast
Carrot
Bulb
1 pickled cucumber
200 g champignons
Mayonnaise sauce

Boil the breast in salted water with seasonings.
We clean the carrots and onions. Cut the onion into half rings, and grate or chop the carrots into thin strips.
Fry the onion until soft, then add the carrots and simmer for another couple of minutes until tender.
Separate the mushroom caps from the stems. Cut the caps and place them in a frying pan to fry. Don't forget to add salt.
Peel the cucumber using a vegetable peeler and chop.
Cut the cooled breast against the grain.
Put everything out, mix and put in a cool place.
When serving, decorate and season with mayonnaise sauce.

How to make “Obzhorka” with beef

400 g beef tenderloin
2 carrots
Bunch of greenery
1 onion
Canned cucumber
Mayonnaise sauce

Obzhorka salad with beef turns out incredibly tasty if you boil the beef responsibly.

It is better to cook meat in advance. Boil a piece of beef fillet for 4 hours in salted water with spices. Let cool and cut into cubes.
Cut the onions and carrots into strips and fry in different pans.
Slice the cucumber, removing the core.
Mix the ingredients of the dish, add salt and season with mayonnaise. When serving, garnish with parsley sprigs.

Salad "Glutton" with liver

400 g liver
Carrot
Pickle
Can of peas
Mayonnaise

Pour more water into the pan, put the liver, spices and salt there. Boil and cool without removing from the broth.
Coarsely grate the carrots and chop the onion. Fry both ingredients until soft. Don't forget to stir in time to avoid burning.
Cucumbers can be peeled or, if the skin is not hard, chopped with it.
Place the peas in a colander and leave the brine to drain. There is no need for excess liquid to get into the salad.
Combine everything and add mayonnaise.
Try the salad, you may need to add a little salt.

Original snack with beans

200 g boiled chicken fillet
Pickle
Carrot
Onion
Wheat crackers
Can of beans
2 cloves of garlic
Mayonnaise

Cut the pre-cooked fillet into pieces against the grain so that the meat is better chewed.
Grate and fry the carrots.
Finely chop the onion and transfer it to a sieve, scald with boiling water, holding it over the sink. Leave to drain on a paper towel.
Chop the cucumber into strips.
Pass the garlic cloves through a press and mix with mayonnaise.
Salt and add seasonings as desired.
Mix the ingredients and let it brew for 20 minutes.

Salad with sausage

Carrot
Onion
Wheat crackers
1 fresh cucumber
250 g smoked sausage
Mayonnaise sauce

Peel the onion, cut into rings and fry in vegetable oil until golden brown.
Grate the carrots and add to the pan with the onions. Fry for 4 minutes, then cool.
Remove the core from the cucumber and cut into cubes.
Cut the sausage into pieces the same size as the cucumber.
Combine the ingredients with crackers and add mayonnaise sauce.

“Obzhorka” with smoked chicken

300 g champignons or oyster mushrooms
300 g smoked breast
2 cucumbers
Handful of prunes
100 g Korean carrots
Mayonnaise

Remove the stems from the mushrooms, cut the caps and fry in sunflower or butter.
Pour water over the prunes to make them softer.
Cut the chicken and cucumbers into cubes.
This version of the salad is layered in any preferred order. It is advisable to leave the meat at the bottom.
Season each layer with mayonnaise sauce and add a little salt. Leave to soak for half an hour and serve, garnished with parsley sprigs or olives.

“Obzhorka” with peas and carrots

This unusual salad will add variety to boring taste combinations.

400 g boiled chicken fillet
200 g Korean carrots
2 pickles
Bulb
Can of green peas
Mayonnaise

Disassemble the boiled breast into long fibers.
Peel the cucumbers and cut into strips.
Chop the onions and mushrooms and fry in vegetable oil. Add some salt.
Place the peas in a metal sieve to remove any liquid.
Combine the ingredients and season with mayonnaise.

We have mentioned more than once that fresh cucumbers you need to remove the core. This is necessary in order to minimize the amount of liquid in the salad.
When choosing Korean carrots, pay attention to the grinding of spices. The smaller the size, the tastier the salad will be.
Taste the salad before adding salt. Some ingredients already contain salt. It is important not to overdo it, as this can ruin all your efforts.
Let the salad rest. It will become much tastier if it sits in the refrigerator for half an hour after cooking.
The glutton cooks very quickly. If you boil the meat in advance or use sausage, the cooking time is no more than 20 minutes. Keep this in mind if you need a quick snack.