What is the difference between Stolichny salad and Olivier?

What is the difference between Stolichny salad and Olivier?

An attentive hostess, choosing which snack to prepare for the holiday table, will almost certainly notice that the recipes for the Stolichny and Olivier salads have a clear resemblance. These dishes include meat products, salted, pickled or fresh cucumbers, green peas, eggs, potatoes, carrots and mayonnaise. Cooking technology also has no significant differences. Is it really the same snack under different names? To understand the difference between “Stolichny” salad and “Olivier”, it is necessary to delve into the history and compare the classic recipes of these dishes in their modern interpretation.

Similarities and Differences

Salad “Olivier” has a longer history than the “Capital”. To the regulars of the Hermitage restaurant, he was already familiar in the 19th century. Local chef Lucien Olivier treated guests with an appetizer of the most expensive delicacies (calf tongue, crayfish necks, grouse breasts, pressed caviar, truffles, pickles), flavored with his personal invention sauce, which was prepared on the basis of Provencal sauce with the addition of cabul - spiced seasoning from the same name. soy.

Salad "Capital" was invented in the 1930s. It was created as an analogue of “Olivier”, the taste of which has not yet been erased from the memory of those who tried this dish in the pre-revolutionary years. The cooks of the restaurant “Moscow”, according to eyewitnesses, managed to prepare a snack, which in reality resembled the famous creation of Lucien Olivier. The composition of the salad included: poultry or game, potatoes, cucumbers (fresh, salted or pickled), eggs, crayfish, pickles, olives, lettuce, mayonnaise and “Southern” sauce, which was made from soy. After World War II, a number of our compatriots returned to Russia, who had emigrated from the country in due time. They brought home their interpretations of the “Olivier” salad.

Gradually, the recipes of both snacks were adapted to the realities of the Soviet era. Both were supplemented with green peas, which were scarce at that time, and affordable carrots, which at that time were added to many salads. As a result, the recipes for the “Olivier” and “Stolichny” salads became even more similar than at the time of creating the analogue of the famous snack by the cooks of the “Moscow” restaurant.

If we compare the recipes of “Stolichny” salad and “Olivier”, which are now considered classic, the following differences can be distinguished:

  • for “Olivier”, boiled sausage or ham are more often used; for “Stolichny” - boiled chicken breast;
  • the meat component in the “Stolichnaya” salad takes up a larger part than in “Olivier”;
  • in “Olivier” carrots are an obligatory ingredient, in “Stolichny” it is not always added;
  • in “Olivier” they put much more potatoes than in “Stolichny” salad.

In some cafes and restaurants, these snacks differ in the way they are served. In “Olivier”, the ingredients are more often mixed together, in the “Stolichny” they are often placed in layers. However, this feature cannot be considered relevant.

Having studied the classic recipes of Stolichny and Olivier salads, you will be able to see all their properties and differences.

Classic salad recipe “Olivier”


What is the difference between Stolichny salad and Olivier?
  • sausage “Doctor's” or other boiled - 0, 4 kg;
  • potatoes - 0, 4 kg;
  • carrots - 0, 2 kg;
  • green peas - 0, 35 kg;
  • salted or pickled cucumbers - 0, 4 kg;
  • chicken egg - 5 pcs .;
  • mayonnaise - 0, 2 l;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Boil, without peeling, carrots and potatoes, after washing them thoroughly.
  • Cook the eggs separately, fill them with cold water.
  • Cool the vegetables, peel, cut into small cubes (about half a centimeter). Put in a large bowl.
  • Cut the sausage into the same cubes. Add to vegetables.
  • Peel the eggs, cut into cubes, add to the rest of the ingredients.
  • Slice cucumbers in the same pieces as other products.
  • Open a jar of green peas, drain the liquid from it. Put the peas in a bowl.
  • Salt and pepper the products to taste, season with mayonnaise, put in a vase.

It is this option that “Olivier” considers the majority of our compatriots to be classic.

Classic salad recipe “Stolichny”


What is the difference between Stolichny salad and Olivier?
  • boiled chicken breast (fillet) - 0, 5 kg;
  • potatoes - 0, 2 kg;
  • carrots - 0, 2 kg;
  • chicken egg - 2 pcs .;
  • fresh or pickled cucumbers - 0, 3 kg;
  • canned green peas - 0, 24 kg;
  • mayonnaise - 0, 2 l;
  • salt, red pepper or paprika - to taste.

Method of preparation:

  • Individually boil potatoes, carrots and eggs. Carrots can not be used, then the potatoes and green peas will need 100 g more.
  • Boil in salted water and cool the chicken breast. Cut the fillets into small pieces, slightly pepper.
  • Peel the eggs, cut into cubes in half a centimeter.
  • Peel and cut the potatoes and carrots in the same pieces as the eggs.
  • Cut the cucumbers. If you want the salad to have a more delicate flavor, cucumbers can be peeled.
  • Spread the ingredients on separate plates, place the green peas in a clean bowl.
  • Season each ingredient.
  • Layer out in random order.

Laying the salad is not necessary: ​​you can immediately combine all the ingredients in a common container and fill with mayonnaise all together.

Salad “Stolichny” in its time was conceived as a copy of “Olivier” and was its cheaper counterpart. Today, recipes for snacks also do not have significant differences, but still “Stolichny” has become a little more expensive and more refined than its eminent predecessor.

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