Glutton salad with pickled onions. Delicious and nutritious salad "Obzhorka" with smoked chicken

We bring to your attention a dish with a simple composition of ingredients and a funny name - Obzhorka salad with beef. We boldly declare that in this case the name is fully justified, because due to nutritious products, saturation occurs quite quickly, although it is difficult to deny yourself another portion of an appetizing and seductive meat salad!

So, lovers of tasty and satisfying food, fill up your culinary notebook - we are preparing Obzhorka salad with beef according to the recipe with a photo.

Ingredients:

• beef - 300 g;
• carrots - 2 pcs. (large);
• onion - 1 large (or 2 medium);
• pickled (or pickled) cucumbers - 150-200 g;
• garlic - 1-2 teeth;
• vegetable oil - 3 tbsp. spoons;
• parsley (optional) - a few branches;
• mayonnaise to taste;
• salt, pepper - to taste.

Obzhorka salad with beef recipe with photos step by step

How to cook Obzhorka salad with beef

1. Boil the meat until cooked in salted water. Then we cool and cut into strips or disassemble by hand into fibers.
   
2. Having got rid of the husk, chop the onion into thin half rings.
   
3. Cut the peeled carrots into the finest strips. If you have a special Korean carrot grater, you can use it.
   
4. Heat 1 tbsp in a clean frying pan. spoon of oil, then put onion and fry over medium heat, stirring occasionally. There is no need to bring thin half rings to darkening and deep frying: we need to get a soft, translucent onion with a light golden tint. This will take approximately 3-5 minutes.
   
5. Heat 2 tbsp in a separate frying pan. tablespoons of oil and fry the carrots over medium heat for about 5-7 minutes. Keep in mind that the carrots in the salad should not be too soft!
   
6. Remove the cucumbers from the marinade, peel them if necessary, and then cut them into thin and long strips (about 3-4 cm long, 1-2 mm thick).
   
7. Now all that remains is to collect the prepared ingredients together. To do this, put meat, cucumbers, as well as half rings of onions and carrot shavings that have cooled to room temperature in a deep salad bowl. Salt, pepper and season the Obzhorka with mayonnaise mixed with garlic teeth, previously peeled and passed through a press. We recommend using it instead of the purchased one - so ready meal it will turn out to be no less tasty and at the same time without chemical additives!
   
8. Let the Obzhorka brew a little before serving so that all the ingredients of the dish are thoroughly saturated with mayonnaise. Serve, garnish each portion with a sprig of fresh parsley.
   

The Obzhorka salad with beef, despite the simple composition of the products, turns out to be very tasty! Enjoy your meal!

In the season of vegetables, I want to offer a delicious moderately spicy salad with fried carrots, smoked sausage, pickled cucumbers and mayonnaise.

Have you guessed it? This is "Obzhorka"!

Classic salad "Obzhorka" with sausage is perfect as an appetizer for a festive table. The salad turns out to be spicy and high in calories. To all those who adhere to healthy eating, our nutritious salad might not like it. However, sausage lovers and hot snacks will appreciate the taste of Obzhorka at its true worth.

You will need: smoked or any other sausage, pickled cucumbers, carrots, mayonnaise, onion, garlic (optional), vegetable oil and salt.

Raw vegetables and sausages must first be peeled.

Grate the carrots on a Korean Carrot Grater with a fine nozzle or a coarse grater.

Fry in vegetable oil for no more than 5 minutes. Place on a sieve to remove excess oil.

Place the fried carrots in a salad bowl. Season with salt to taste.

Cut the smoked sausage into thin oblique rings, and then into long strips. Add sausage to carrots.

Cut the onion into large strips. Fry in oil until golden brown. Fold over a sieve to remove excess fat.

Cut the pickled cucumbers into thin cubes. Add to salad bowl. Add onions to the cucumbers. Garlic goes into a salad at will. Rub it on a fine grater and add to the main ingredients.

Mix everything.

Obzhorka salad with sausage according to the classic recipe is ready!

Before serving, the ingredients are seasoned with mayonnaise.

Store salad with fried carrots, sausage and pickled cucumbers for more than 3-5 hours is not recommended. However, like any other salad with mayonnaise. Bon Appetit!

a recipe known to everyone, probably, it is 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 that have been used for decades.

Classic recipe

• Large onion
• Carrot
• Cucumber
• 50 g wheat rusks
• 250 g cooked smoked sausage
• Mayonnaise sauce

It's easy to prepare Obzhorka salad.

Even if you are a novice culinary specialist, do not hesitate and get down to business.

1. Peel the onions and carrots. Cut the onion into cubes, grate the carrots.
2. Heat oil in a skillet and add onion. When it becomes golden, add the carrots and fry for another five minutes. Leave the roast to cool.
3. Cut the sausage into cubes.
4. Peel the cucumber from the core and seeds, and also cut into square pieces.
5. Place all ingredients in a salad bowl and season with mayonnaise.
6. Leave the dish in the refrigerator to soak for half an hour.
7. 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

1. Boil the breast in salted water with spices.
2. Peel the carrots and onions. Cut the onion into half rings, and grate or chop the carrots into thin strips.
3. Fry the onions until soft, then add the carrots and simmer for a couple of minutes until tender.
4. Separate the mushroom caps from the stems. Cut the caps and send them to the pan to fry. Don't forget to add salt.
5. Peel the cucumber with a peeler and chop.
6. Slice the cooled breast against the grain.
7. Lay out everything, stir and put in a cool place.
8. When serving, garnish and season 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 comes out incredibly tasty if you take responsibility for boiling the beef.

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

Glutton salad with liver

• 400 g liver
• Carrot
• Pickle
• Can of peas
• Mayonnaise

1. Pour more water into a saucepan, put the liver, spices and salt there. Boil and cool without removing from broth.
2. Coarsely grate the carrots and chop the onion. Fry both ingredients until soft. Remember to stir in time to avoid burning.
3. Cucumbers can be peeled or, if the skin is not tough, cut with it.
4. Throw the peas in a colander and leave the brine to drain. It is not necessary for excess liquid to get into the salad.
5. Combine everything and add mayonnaise.
6. Try the salad, you may need to add a little salt.

Original appetizer with beans

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

1. Cut the pre-cooked fillets into slices against the grain so that the meat chews better.
2. Grate and fry the carrots.
3. Finely chop the onion and transfer to a sieve, scald with boiling water, holding over the sink. Leave to drain on a paper towel.
4. Chop the cucumber into strips.
5. Pass the garlic cloves through a press and mix with mayonnaise.
6. Season with salt and season as desired.
7. Mix the ingredients, let it brew for 20 minutes.

Sausage salad

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

1. Peel the onion, cut into rings and fry in vegetable oil until golden brown.
2. Grate the carrots, add to the pan to the onion. Fry for 4 minutes, then cool.
3. Core the cucumber, cut into cubes.
4. Cut the sausage into slices of the same size as the cucumber.
5. Mix the croutons and add the mayonnaise sauce.

"Obzhorka" with smoked chicken

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

1. Remove the stems from the mushrooms, chop the caps and fry in sunflower or butter.
2. Pour the prunes with water to soften it.
3. Cut the chicken and cucumbers into cubes.
4. This version of the salad is stacked in layers in any preferred order. It is advisable to leave the meat at the bottom.
   Season each layer with mayonnaise sauce and salt a little. 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 pickled cucumbers
• Bulb
• Jar of green peas
• Mayonnaise

1. Disassemble the boiled breast into long fibers.
2. Peel the cucumbers, cut into strips.
3. Chop the onion and mushrooms and fry in vegetable oil. Salt.
4. Place the peas on a metal sieve to remove any liquid.
5. Combine ingredients and season with mayonnaise.

• We have mentioned more than once that fresh cucumbers you need to remove the core. This is to minimize the amount of liquid in the salad.
• When choosing Korean carrots, pay attention to the grinding of the spices. The smaller, 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 negate all efforts.
• Let the salad rest. It will become much tastier if left for half an hour after cooking in the refrigerator.
• The fry 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.

There are several ways to make Obzhorka salad. The name fully reflects the essence of the dish. An amazingly tasty and incredibly satisfying salad will impress gourmets who love to enjoy their food. A high-calorie dish will successfully replace the standard and boring Olivier or Caesar.

The classic salad is made from fillets, which can be boiled or fried. In the second version, the dish will turn out to be more interesting in taste and even more satisfying.

Ingredients:

• 750 g chicken breast;
• a pair of onion heads;
• 800 g carrots;
• 5 cloves of garlic;
• a pinch of spices;
• 6 tbsp "Provencal";
• 4 tablespoons sunflower oil.

Preparation:

1. Cut the onion into half rings so that later you get delicious strips. Rub the carrots in a separate bowl.
2. Heat the sunflower oil in a frying pan and spread the onion half rings. We turn on a moderate fire. When it is lightly fried, add the carrots and simmer for 5-8 minutes.
3. Cut the fillet into small slices, add spices. Fry over low heat. Then the bird will become more juicy and aromatic. It is important that the crust is not crispy. This will spoil the taste of the salad.
4. Finely chop the chicken.
5. The bottom layer of the salad is a mixture of frying with mayonnaise. Put chopped garlic and chicken on top, sprinkle with spices and mix gently.
6. We take out the finished salad on the balcony in winter for half an hour so that it cools and soaks. In the summer you can use the refrigerator.

To make the dish look even more appetizing and attractive, you can decorate it with herbs. Lettuce leaves act as a base for the ingredients, and the top of the Obzhorka is decorated with sprigs of parsley and dill.

With beef and Korean carrots

A bright and unusual version of Obzhorka salad with beef will attract the attention of guests. And familiar hostesses will definitely ask for a recipe for an original dish.

Ingredients:

• 350 g of beef pulp;
• a couple of medium carrots;
• red (Yalta) onion;
• 5 gherkins;
• 3-4 cloves of garlic;
• 3-4 tablespoons sunflower oil;
• 6 tbsp "Provencal";
• herbs and spices to taste.

Preparation:

1. Throw the beef into boiling water and leave on medium heat for 45 minutes. Cool, so as not to burn yourself, and cut into thin strips.
2. Divide the cucumbers into strips of the same size.
3. Chop the onion. If it tastes bitter, you need to soak the peeled head in cold water for 15 minutes in advance.
4. Rub the carrots and fry them with the onion “squares”.
5. We mix vegetables with meat.
6. We make garlic-mayonnaise sauce. To do this, add crushed garlic, spices and finely chopped herbs to Provencal. Then fill the salad and mix gently.
7. We put it in the cold for half an hour so that it cools and soaks.

"Obzhorka" can be decorated with carving flowers from vegetables and leaves of greenery. To do this, cut a carrot or a cucumber into slices and cut the petals out of them.

Classic recipe with liver

The liver needs to be consumed regularly to maintain the health of the body. It is rich in vitamins and minerals that improve organ function. But not everyone loves to eat it stewed or fried, so it will be especially tasty in a salad.

Ingredients:

• 600-700 g of beef liver;
• 2 medium carrots;
• favorite color onion;
• 2 packs of croutons in cubes;
• 5 tbsp "Provencal";
• 2-3 cloves of garlic;
• a glass of milk 2.5%;
• 1 tbsp with a heap of premium flour;
• vegetable oil;
• spices to taste.

Preparation:

1. To make the liver softer, it must first be soaked in milk, removing the films from the liver. Then remove from the liquid, cut into strips and roll in flour. Long heat treatment also makes the liver stiff. It is enough to fry the pieces for 4-6 minutes over low heat.
2. We spread the liver on a paper napkin to absorb the excess fat. Then cut into small pieces.
3. Cut the onion into squares, fry for 3 minutes and add the carrots, cut into strips. We leave for a few minutes on low heat so that the vegetables do not burn.
4. We cool all the workpieces, and then put them in a salad bowl.
5. We make mayonnaise-garlic sauce with herbs.
6. Add croutons to vegetables and liver, season with mayonnaise sauce and set in the cold for a quarter of an hour.
7. Decorate the finished salad with dill sprigs and serve.

Obzhorka with smoked sausage and beans

To prepare the salad, you will need white or red beans without tomatoes and high quality sausage. An interesting high-calorie dish without the addition of carrots will delight guests and family.

Ingredients:

• 1 can of beans
• 2 fresh medium tomatoes;
• long hunting sausage;
• 60-80 g of hard cheese;
• 3 tbsp "Provencal";
• greens to taste.

Preparation:

1. Cut the sausage and tomatoes into cubes and put them in a salad bowl.
2. Fine grated cheese will add special tenderness and piquancy to Obzhorka.
3. We drain the liquid from the jar and add to the salad bowl.
4. Grind the greens, mix with mayonnaise and season the salad. We put it in the refrigerator for 10 minutes and then serve it to the table.

If you want to give your salad a more festive look, there are two types of canned beans you can use. Splashes of red and white will look beautiful and unusual.

Festive pork snack

An important preparatory step is the choice of meat. Pork should be fresh without bones, cartilage and fat. If desired, the salad can be prepared with Korean carrots and pickled cucumbers to add a special flavor to the dish.

Ingredients:

• 300 g of pork pulp;
• white onion;
• 3 cucumbers;
• 1 carrot;
• 2 tbsp olive oil;
• Provencal and spices to taste.

Preparation:

1. Cool the boiled meat at room temperature and cut into cubes.
2. Chop the onion rings, fry in a preheated pan for 1 minute and add the carrots to it. Saute vegetables for 3-5 minutes and leave to cool.
3. Cut the cucumbers using your favorite method, add to the meat and season with frying.
4. Mix mayonnaise with spices and season the salad.

With chicken and mushrooms

Obzhorka salad with chicken is not only a classic. You can add your favorite boiled, canned or fried mushrooms... Carrots are used Korean, fresh or fried depending on the preference of the chef. And you can also replace the chicken with any poultry if you wish.

Ingredients:

• 250 g chicken fillet;
• 1 fresh carrot;
• onion or red onion;
• cucumber;
• 200 g of any mushrooms;
• 2 tbsp vegetable oil;
• mayonnaise to taste;
• a pinch of spices.

Preparation:

1. Boil the poultry and cut into cubes. To make the salad more tender, you can separate it into thin strips with a fork.
2. Cut the onion into half rings, and rub the carrots. Fry vegetables in a little sunflower oil.
3. Cut the cucumber into cubes or strips.
4. We do the same with mushrooms. If raw, cut into slices and fry.
5. Season and season the salad. You can add any greens if desired.
6. We send the finished dish to the refrigerator for an hour and only after that we bring it to the guests.

Ingredients:

• 350 g boiled beef tongue;
• 2 carrots and onions;
• 6-8 gherkins;
• green onions taste;
• mayonnaise, sunflower oil to taste;
• spices.

Preparation:

1. Peel the chilled delicacy from the film and cut into strips or cubes.
2. Chop the onion, grate the carrots and fry the vegetables in preheated sunflower oil. So that it does not taste bitter, it is better to choose a refined version.
3. Cut the cucumbers into slices, add to the tongue and vegetables. Add a little salt and pepper, season with mayonnaise and mix gently.
4. Shred the green onions and sprinkle the prepared salad with them.

V amazing salad meat and vegetables are perfectly combined with the addition of preservation. It will always have harmonious additives in the form of corn, cheese and mushrooms, both pickled and fried.

Meat salads - simple recipes

Festive, original and delicious Obzhorka salad - prepare it according to our simple step-by-step recipes with detailed photo and video instructions.

1 h

169.3 kcal

5/5 (2)

Are you tired of the banal Olivier salad on the festive table? There is an exit! Replace it with Obzhorka salad. It is just as hearty, festive and delicious. There are a lot of options for his preparations. The main ingredient is meat. And also everything that is always at hand: onions, carrots, pickled or pickled cucumbers and mayonnaise.

Add a few foods here that you like, for example canned corn, mushrooms or beans, in a word, whatever you want, and it will turn out great salad... At least for festive table serve it, even eat it on weekdays. I offer you some of the most famous and delicious recipes"Obzhorki".

Obzhorka salad with beef: a classic recipe with a photo step by step

Kitchen appliances:

• a saucepan to boil meat;
• cutting board;

• salad bowl.

Ingredients:

1. Pour in a liter of water. Boil, add a bay leaf and a couple of black peppercorns, put a washed piece of beef and cook until the meat is tender (30-35 minutes). Meat broth can be used later for making soup. But for the salad, we need boiled, cooled meat. Cut it into strips and place in a salad bowl.
   
   
2. Put a frying pan on the fire, add one and a half tablespoons of vegetable oil. Peel the onion and cut into small cubes or half rings. Sauté the onions in a skillet with hot oil. Let it cool slightly and transfer to a salad bowl.
   
   
3. Add one and a half tablespoons of oil to the preheated skillet again. Wash the carrots, coarsely grate them, or cut them into nice strips. Fry in a skillet for a few minutes. Cool and send to a salad bowl.
   
   
4. Put canned corn there.
   
   
5. Cut the cucumbers into strips and transfer to a salad bowl.
   
   
6. Chop greens finely or tear with your hands, put in salad. Salt, pepper, season with mayonnaise to taste. For this amount, 2-3 tablespoons will be enough. Stir.
   
   

Obzhorka salad with meat and pickles is ready. You can immediately serve it to the table. After following this link, read from us about how to properly cook delicious and tender.

Obzhorka salad with liver step by step recipe with photo

Cooking time: 50 minutes.
Servings: 2-3.

Kitchen appliances:

• a pan for 1-2 liters;
• pan;
• serving ring for salad;

• cutting board;
• dish for salad.

Required products:

• 250-300 grams of beef liver;
• 2 medium onions;
• 100 grams of green peas;
• 3 carrots;

• 3 tablespoons of vegetable oil;
• 2 medium pickled cucumbers;
• salt, pepper to taste;
• 10 grams of chopped parsley.

Cooking sequence

1. Wash beef liver under running water, place in a saucepan. Fill in cold water and cook until tender (30 minutes).
   
   
2. Drain, cool the liver and cut into strips. Transfer to a salad bowl.
   
   
3. Put the pan on the fire, add sunflower oil. While the pan is heating up, peel the onions and carrots. Cut the onion into half rings, carrots into strips. When the oil is hot in the pan, sauté the onion on both sides until light golden brown, then add the carrots and sauté the vegetables for a few more minutes. Refrigerate slightly.
   
   
4. Combine the fried vegetables with the liver and season with salt and pepper to taste. Place a serving ring on a plate and spoon out this delicious mixture. Brush with a thin mesh of mayonnaise.
   
   
5. Cut the cucumbers into strips or small cubes. Lay out in a second layer. Make the mayonnaise mesh again.
   
   
6. Mix the peas with a tablespoon of mayonnaise and lay on top. Garnish with parsley on top.
   
   
7. Refrigerate the salad for a few hours. Remove the ring. Your beautiful and delicious puff liver "Obzhorka" is ready to serve.
   
   

Read our delicious cooking.

Recipe for Obzhorka salad with sausage step by step

Cooking time: 20 minutes.
The resulting portions are: 4.

Kitchen appliances:

• a ladle or small saucepan for boiling eggs;
• sharp knife and cutting board;

• pan;
• grater;
• salad bowl.

Main products:

• 250 grams of boiled sausage;
• 250 pickled champignons;
• 1 onion;
• 1 carrot;

• 10 grams of green onions;
• 2 eggs;
• 3 tablespoons of mayonnaise;
• salt and pepper to taste.

Cooking sequence

1. Place the eggs in a small saucepan or small saucepan, cover with water and cook over medium heat, hard boiled (7 minutes after boiling).
   
   
2. Cut the sausage into small cubes and place in a salad bowl.
   
   
3. Cut the champignons into slices and send to the sausage.
   
   
4. Peel the onion and cut it into half rings. Fry in a skillet until golden brown. When the onions have cooled slightly, add them to the salad.
   
   
5. Wash and peel the carrots, grate them on a coarse grater and fry in sunflower oil. Cool and add to salad.
   
   
6. During this time, the eggs had to be boiled. Cool them under cold water, peel. Chop finely with a knife or egg cutter and add to salad.
   
   
7. Chop green onions finely, add mayonnaise, salt and pepper to taste. Stir well and your delicious, hearty salad is ready.
   
   

And here you can read how to properly cook delicious.

Obzhorka salad: recipe with beans, chicken and mushrooms step by step

Cooking time: 40 minutes.
The resulting portions are: 3-4.

Kitchen appliances:

• a small saucepan to boil the chicken (1-2 liters);
• cutting board;

• pan;
• salad bowl.

Required products:

• 150 grams of canned beans;
• 250 grams of chicken fillet;
• 200 grams of fresh champignons;
• 1 onion;

• 100 grams of Korean carrots;
• 2-3 tablespoons of mayonnaise;
• salt and pepper to taste.

Cooking sequence

1. Wash the chicken fillet, put in a saucepan, cover with cold water and cook over medium heat (20-25 minutes). If you want to use the broth (for example, for making soup), remove the foam after boiling. Add bay leaf and a few black peppercorns. Take out the cooked piece of chicken, cool. Cut into a medium dice and place in a salad bowl.
   
   
2. Put the pan on fire, add a little sunflower oil. Wash the mushrooms, cut into small cubes and, when the pan is hot, place the mushrooms on it. Fry until moisture is gone from the mushrooms.
   
   
3. Meanwhile, peel the onion, chop finely and fry with the mushrooms until tender. When the mushrooms and onions have cooled, put them in a salad bowl.
   
   
4. Add canned beans and Korean carrots.
   
5. Season with mayonnaise, salt and pepper and mix well. Decorate the salad with a sprig of herbs.
   
   

You can also find out from us by following this link the recipe for cooking.

How to serve salad and with what

If you've mixed all the ingredients in a salad, it's best to serve it in a nice round or square salad bowl. It can be ceramic, glass or porcelain. Serve on a flat platter and shape the salad using serving rings of different diameters. You can also lay out the salad in layers in the culinary ring.

Portions "Obzhorka" are served in small beautiful glass vases on graceful, low legs. This salad can be an independent dish, because it is very satisfying. On the festive table "Obzhorka" can be served as a snack.

Salad cooking options

Basic products for "Obzhorka" - meat, onions and carrots (fried) and pickled cucumber... This salad is usually seasoned with mayonnaise. V classic recipe use beef.

Very common options: with chicken (boiled or smoked), pork or sausage (you can use boiled or raw smoked). Fried onions and carrots give the salad a mild flavor and satiety. Pickled or pickled cucumber - spicy.

You can also add pickled or fried mushrooms, prunes, nuts, canned corn, canned peas, beans, homemade crackers, Korean carrots, garlic and even cabbage. It is even made with pancakes - yes, yes, this is interesting composition. Obzhorka is a very creative salad, so feel free to experiment.

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