During the joyous season of New Year's celebrations, one dish stands out for its longstanding popularity and rich flavors: the Olivier salad. Commonly associated with festive gatherings across Russia, this dish has sparked various discussions not just about its taste, but also about its healthiness, traditional recipes, and modern variations.
Igor 'iLTW' Filatov, renowned esports player, shared his unique plans for celebrating the upcoming New Year by combining gaming and culinary delights. "I will eat Olivier salad, meet the New Year — and then back to Dota. This will be my life from now on," he said, encapsulating the spirit of mixing tradition with personal endeavors. While many indulge in feasts, Filatov seems intent on maintaining his gaming marathon, even during the festivities.
The Olivier salad, known for its rich and hearty ingredients, can often pose challenges, especially for children. According to Love Andryan, a pediatric gastroenterologist, "Healthy children can try Olivier salad at the age of 10 or 12." She emphasizes the importance of caution with unfamiliar foods during celebrations. She elaborated, stating, "It is best for children to have familiar foods during New Year to prevent digestive issues," stressing the need for parents to be mindful of their children's dietary adjustments.
On another front, entrepreneur German Sterligov has stirred the pot with his declarations about the original recipe of Olivier salad. He argues, "This is the Bolshevik recipe. Christ-sellers have spoiled the recipe of our ancestors," shedding light on his belief about the evolution of traditional Russian cuisine. By tracing back to historical roots, Sterligov asserts the salad should be devoid of processed elements like sausage and instead incorporate more 'natural' ingredients historically, such as fish, mushrooms, and turnips.
Reflecting upon the classic preparations of Olivier, chef Ivan Kas adds his flavorful advice on crafting the dish. “The key to making Olivier delicious is to cut the vegetables uniformly small. I also recommend avoiding freezing it. If you want to stay true to tradition, use baked rather than boiled potato and carrots,” Kas explains. His tips reflect modern culinary practices aimed at preserving flavor and texture.
Interestingly, as Russians prepare for their celebrations, reviews and tests of ready-made Olivier salads from various cafes are also on the rise. Recent tastings conducted at popular cafes in Tumen evaluated four different iterations of the salad. The cheapest option, priced at 232 rubles, received high marks for maintaining traditional flavors, even as attempts to innovate yielded mixed results like using edamame instead of peas.
With new experiences, the Olivier salad continues to be the centerpiece of many gatherings and discussions as families bring together cherished traditions and innovative twists. Whether enjoyed at home or tasted from upscale restaurants, Olivier remains more than just food; it’s the embodiment of Russian holiday spirit, fostering connection and celebration as the New Year approaches.
