Ensalada rusa

ensalada_rusa

Argentine Ensalada Rusa, also known as Russian Salad, is a classic dish that is popular in Argentina, as well as in many other South American countries. The history of this salad actually traces back to Russia, where it was created by a French chef named Lucien Olivier in the mid-19th century. The original recipe consisted of chopped pieces of meat, vegetables, and boiled eggs, tied together with a creamy mayonnaise dressing. However, as it spread throughout Europe and made its way to Argentina, various modifications were made to the recipe resulting in a uniquely Argentine and beloved version of the salad.

This salad has become an essential part of Argentine cuisine, and is often served at special occasions such as holidays, birthdays, and family gatherings. It can also be found in many restaurants, delis, and supermarkets throughout Argentina.

The preparation of the salad is relatively simple, although it does require some chopping and preparation of vegetables. The base of the dish consists of potatoes, carrots, and peas, which are boiled until tender and then cut into small, uniform pieces. Other common ingredients include hard-boiled eggs, canned tuna, roasted red peppers, and mayonnaise, although there are many variations that include additional ingredients such as olives, pickles, or corn.

One unique aspect of Argentine Ensalada Rusa is the use of canned tuna. While the original Russian recipe called for meat, Argentine chefs commonly substitute with canned tuna, which adds a distinct flavor and makes the dish more affordable and easier to prepare. The mayonnaise dressing is also a key element of the salad, giving it a creamy and slightly tangy flavor.

In Argentina, this salad is often served as a side dish alongside grilled meat, or as a filling for sandwiches. It can also be enjoyed on its own as a light lunch or dinner.

As with many recipes in Argentine cuisine, there is no single “correct” way to prepare Ensalada Rusa. Every family, restaurant, and cook has their own version, with variations in ingredients and techniques that make each unique. Some recipes call for the addition of mustard or vinegar to the dressing, while others may include diced ham or cheese. The result is always a delicious and comforting salad that is a favorite among Argentines.

In conclusion, Argentine Ensalada Rusa is a delicious and beloved dish in Argentina that has its roots in Russian cuisine. The combination of tender vegetables, canned tuna, hard-boiled eggs, and mayonnaise dressing makes for a satisfying and comforting salad that can be enjoyed on its own or alongside grilled meat. Whether served at a family gathering or ordered at a restaurant, this classic dish is an essential part of Argentine culture and cuisine.

Ingredients:

  • 4 large potatoes
  • 3 carrots
  • 1 cup of frozen peas
  • 4 hard boiled eggs
  • 1 cup of mayonnaise
  • 2 tablespoons of olive oil
  • 2 tablespoons of white wine vinegar
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper

Instructions:

  1. Peel and chop the potatoes and carrots into small cubes. Boil them in salted water until they are soft but not mushy, about 10-12 minutes. Drain and let cool to room temperature.

  2. Cook the frozen peas in boiling water for 2-3 minutes, then drain and set aside.

  3. Hard boil the eggs, cool them under cold running water, then peel and chop them into small pieces.

  4. In a large bowl, mix together the mayonnaise, olive oil, white wine vinegar, salt, and black pepper until well combined.

  5. Add the cooled potatoes, carrots, and peas to the bowl with the dressing and mix gently until everything is coated.

  6. Add the chopped eggs to the bowl and mix again.

  7. Cover the bowl and let the salad chill in the refrigerator for at least an hour before serving.

  8. Serve cold as a side dish or as a light lunch. Enjoy!