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Salad "Obzhorka" Classic Recipe with Beef
Instructions
Boil the beef pulp over medium heat. Cook for about an hour after it comes to the boil. Check doneness by piercing it with a knife or fork – if the flesh is easily pierced, the meat is ready. Let the meat cool.
While the beef is cooking, I deal with the other ingredients. I cut 2 onions into half rings. Half rings are the classic cut for frying onion.
I grate 2 carrots on a beetroot grater. A beetroot grater gives the characteristic "Korean" julienne strips – they hold their shape better during frying than ordinary ones.
I cut 2 pickled cucumbers into small strips. Strips the same size as the carrot are the "secret" to the visual uniformity of the finished salad.
I heat a frying pan and add vegetable oil. I put the onion in the pan and lightly sauté it. The onion should turn translucent, not brown – that is the "golden mean".
I add the carrot to the onion and fry until the carrot is done. Frying the onion and carrot together gives the characteristic "Russian" flavour we have loved since childhood.
I cut the boiled beef pulp into small strips. Strips the same size as the carrot and cucumbers – for the look of the dish.
I put the fried onion and carrot into a deep bowl. This will be the "bottom" layer, the base of the salad.
I add the boiled beef pulp, cut into strips, to the carrot. The beef is the "star" of this salad, giving it its characteristic meaty flavour.
I add the pickled cucumbers cut into strips to the rest of the ingredients. The pickled cucumbers give a pleasant tang that balances the richness of the meat and mayonnaise.
I add salt and ground black pepper to taste. Adding salt at this stage lets the seasoning distribute evenly throughout the salad.
I add the minced garlic to the rest of the ingredients. I mince it any convenient way or use a grater. Fresh garlic gives a bright aroma – the real "highlight" of the salad.
I add mayonnaise to taste and stir thoroughly. The mayonnaise is the "binder" that brings all the ingredients together into a single dish.
The classic salad Obzhorka with beef is ready. I put the salad in the fridge to chill for a few hours – that way the flavours "make friends".
I transfer it to a salad bowl and serve. Serve chilled – that is when the flavour comes through best.
Tips
- 1
Boil the beef for a long time – about an hour after it comes to the boil – for tender meat. The shoulder cut is best for this salad.
- 2
Use a beetroot grater for the carrot – the julienne comes out "Korean" style, attractive and holds its shape during frying.
- 3
Add FRESH garlic – it gives the salad its "highlight". Dried garlic gives a less vivid flavour. I use a similar principle in other meat salads.
- 4
Let the salad soak in the fridge for 2–3 hours before serving – the ingredients "make friends" and the garlic aroma spreads evenly.
Video
FAQ
Can beef be replaced with another meat? +
Yes, the options are: veal (more tender, cooks faster – 30–40 minutes), chicken fillet (a dietary option, boil for 25 minutes), turkey (tender, 30 minutes), boiled tongue (a premium option, boil for 2.5–3 hours). Pork is not the best choice for a cold salad, as it can "set" in its fat. But if you want to use it, take the neck and boil it for 1 hour. The main thing is fresh meat with no off odours. The quality of the meat is the basis of the salad's flavour.
How does Obzhorka differ from other meat salads? +
Obzhorka stands out for its "saltiness" from the pickled cucumbers (rather than fresh ones, as in Caesar or Mimosa) and the obligatory fried carrot with onion (as in vinaigrette). Compared with Olivier, there is no potato and no peas, but there is grated carrot and garlic. Compared with the Stolichny salad, it has no potato or eggs. What makes Obzhorka unique is precisely the combination of fried carrot, beef and pickled cucumbers under mayonnaise. It is the signature Soviet "obzhorka" for a hungry worker.
How long does the finished salad keep? +
In the fridge – 2–3 days in a closed container. On the second day the flavour is even better – the ingredients have "made friends" and the garlic aroma has spread. I do not recommend keeping it longer than 3 days – the mayonnaise spoils and the vegetables release juice. For longer storage, add the mayonnaise in portions before each serving. The carrot with onion and the beef, without dressing, can keep for up to 4–5 days. There is no point in freezing it – the vegetables become watery after thawing.
What to serve salad Obzhorka with? +
The salad is self-sufficient – it can be the main dish for a light lunch or dinner with a slice of black bread. For a more filling option – with boiled potatoes (the classic Russian way of serving). On a festive table – as part of a "Russian spread" with vinaigrette, herring under a fur coat and Olivier. With drinks – kvass, fruit drink, vodka for adults, lemonade for children. As a garnish for serving – a sprig of dill or parsley on top. For presentation – pile it into a mound in the centre of the plate.
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