Russian

gastronomy
By: Mateo Herrera and Nicolas Ortiz
 The Russian gastronomy is one
of the most important in the
world since it is made in detail
and dedication, and it takes
many years to create it, which is
why it is considered one of the
most exquisite gastronomy to
taste and difficult to learn.

Here we will show you 2 of the

most important dishes of this
exquisite gastronomy
Russian salad

Many know it as a Russian salad, but still some call it by its original name: Olivier
salad. The Russian salad is one of the most popular salads in the world, however,
there are many variations of this dish since its original recipe was always
considered a mystery.

One of the most popular theories about the Russian salad is that of a Belgian
cook of French origin named Lucien Olivier. It is said that Olivier emigrated to
Russia to open his haute cuisine restaurant in Moscow, the Hermitage (or
Hermitage) around 1860 in a building next to Trubnaya Square. In his restaurant,
Olivier offered the best of French gastronomy; the business succeeded thanks to
the tsarist aristocracy and the great intellectuals who gathered there.

Within its menu, the star was a salad originally called ‘game mayonnaise’ which
later changed its name to salat “Olivye or салат Оливье” in Russian. Olivier's
recipe consisted of meats, caviar, veal tongue and truffle, as well as pickles,
boiled potatoes and olives, all well covered with a mayonnaise that few can
decipher.
Preparation of the Russian
salad

3 ½ lbs potatoes peeled, cooked and diced

1 pound carrot (about 6-7 medium carrots), peeled, cooked, and diced
8 oz peas about 1 cup, steamed - can be combined with baby corn
6 finely chopped celery stalks, about 1 cup
1-2 apples, diced
1 cup white onion about ½ onion, finely chopped
Juice of 1-2 lemons
1 clove garlic, crushed
1 cup of homemade or store-bought mayonnaise
1 tablespoon finely chopped cilantro parsley or dill
Salt to taste
Preparation
1) Mix all the ingredients well in a salad bowl.
2) Refrigerate until ready to serve.
The strogonoff
The strogonoff is a dish with a very interesting history. If you don't know
what strogonoff is or if you want to know more about this delicious
preparation, I invite you to continue reading about the origin of strogonoff.
Although many people believe that the strogonoff comes from France or
Germany, its origins date back to the late 19th century in Russia. Also, it is
estimated that the name of the dish is in honor of a member of the
Stroganov family. With the popularization of the dish, its name underwent
some variations as a result of its adaptation to different languages.

Elena Ivanovna Molokhovets was the first person to write the recipe for this
dish with the title “Stroganov steak with mustard” in her book "A gift for
young housewives" (1917, Russia). This book was the most successful of its
kind during the late 19th and early 20th centuries so it is not surprising that
the dish has become so popular.
Preparation of strogonoff

1 tablespoon vegetable or canola oil (you can use spray oil)

450 g of beef (shoulder point, loin) minced into small squares
1 medium onion, diced
1 1/2 cup of mushrooms, chopped into small squares
2 tablespoons flour
Pepper and salt to taste
1/4 of teaspoon of paprika
1 cup of beef broth
1 tablespoon butter
1/3 of Cup of liquid cream
2 tablespoons of chopped parsley
In a skillet, sauté the meat in the oil for about 4 minutes. Remove and
reserve.
In the same pan, fry the onion, add pepper, salt, paprika and mushrooms.
Sauté for about 4 minutes.
Reduce the fire.
In a cup with 1/4 of the meat broth mix with the 2 tablespoons of flour. Stir
well without lumps. Add to the onion and mushroom mixture, plus the rest
of the broth and the sautéed meat.
Cover the pan and cook for 6 to 8 minutes until the sauce thickens. Finally
add the cream and the tablespoon of butter, leave 1 or 2 more minutes
until well combined.
Serve with rice or pasta and place chopped parsley over the meat.