If “glutton” sounds unfriendly and characterizes a person who cannot resist eating an extra portion, then “glutton”, on the contrary, is a sweet and affectionate nickname. The salad received this name, most likely due to the fact that it satisfies hunger in the best possible way. This dish is an extravaganza of culinary fantasy. Of course, to combine Korean carrots, prunes and smoked chicken together you need to have extraordinary imagination. There are at least a dozen different recipes for this dish. It’s even difficult now to say which Obzhorka recipe can be called classic: with liver, sausage or chicken. Some people add fresh cucumbers to it, others add salted ones. You can also experiment with types of meat.

The most satisfying “glutton” salad is obtained by combining potatoes, pork, cabbage and beets. Despite the fact that the dish fills you up very quickly, it is not as delicious as the salad prepared according to the recipe presented.

Obzhorka salad with chicken

If you want to please your guests with an individual approach, then serve the “glutton” in small portioned salad bowls or glasses, and if you want the dish to look chic on the table, then place it in a large bowl.

Please your favorite gluttons with a tasty and satisfying salad. It may become a pleasant discovery and favorite dish for you.

Ingredients:

• Champignons – 0.4 kg;
• Smoked chicken fillet – 0.3 kg;
• Fresh cucumbers – 0.3 kg;
• Korean carrots – 150 g;
• Pitted prunes – 150 g;
• Sunflower oil;
• Mayonnaise,
• Pepper, salt - to taste.

Cooking process:

Sort the mushrooms, wash, finely chop. Fry the chopped champignons in sunflower oil until the moisture has evaporated from them. Salt and pepper them.

Cut smoked or boiled chicken fillet into cubes. I still advise you to give preference to smoked chicken breast or leg. The taste will only benefit. If you use boiled or baked chicken, then replace the fresh cucumber with salted or pickled one.

Rinse fresh cucumbers and also cut into cubes; if they are bitter, then first cut off the peel. Squeeze the finished Korean carrots from the sauce and cut the long threads into shorter ones.

If you don’t have ready-made carrots on hand, prepare this savory ingredient yourself. Wash the fresh carrots thoroughly, peel and chop on a special grater. Use special seasoning for Korean carrots. Its packaging usually describes the preparation process in detail.

Cut the pitted prunes into small pieces.

Now you can lay the salad in layers; place the chopped fried mushrooms in the first layer. Cover them lightly with a layer of mayonnaise on top.

This will be followed by a layer of smoked chicken, cut into cubes and always a thin layer of mayonnaise.

Place carrots on the chicken. Don't forget to brush the carrot layer.

Place chopped prunes and mayonnaise on the carrots.

Next, lay a layer of cucumbers. If desired, the layers can be repeated again. The top remains unlubricated.

Adviсe

There are many variations of this unusual salad, which can easily compete with the famous Olivier salad. If desired, you can add garlic to the dish and replace the chicken with fish. By the way, you can put green peas in it instead of prunes. This option will appeal to those who do not like the combination of meat and sweet foods.

How to beautifully decorate a prepared holiday salad. To do this, you can use sprigs of fresh juicy herbs, halves of bright cherry tomatoes or olives. The salad looks very healthy and interesting in portioned baked tartlets. But if you decide to serve it this way, then put it in them immediately before serving so that the dough does not have time to get soggy; of course, in this case it will not be possible to repeat the alternation of layers twice.

Be sure to try out several ways to prepare and serve this dish and share your impressions with us in the comments. And even better - the experience of preparing it!

Hello readers and subscribers of my culinary blog. Yesterday everyone celebrated International Women's Day and another day off. And today it’s back to work. I present to your attention one of the simplest and at the same time one of the most satisfying salads. I will show you the recipe with a photo of the Obzhorka salad.

In general, I really like preparing various salads, since during the cooking process you can add or remove some ingredient. And there are so many options for preparing the same salad that everyone will find their favorite recipe.

I think that the dish got its name because of its satiety. Well, really, it will feed even the most hungry and insatiable person.

So let's get started...

In this article you will learn the following:

Classic with chicken

The classic recipe uses beef, but since I didn't have any on hand, I used chicken.

Ingredients:

• beef (I have chicken fillet) – 300-350 grams
• carrots – 1-2 small in size
• onion – 1 large
• garlic – 1-2 cloves (I didn’t take it)
• salt and freshly ground pepper to taste
• a little mayonnaise
• vegetable oil for frying

How to cook

The hearty salad is ready!

With mushrooms and croutons

• meat (chicken, beef or pork) – 300-350 grams
• fresh or frozen mushrooms (champignons) – 200-250 grams
• canned cucumbers – 2-3 pieces
• onion – 2 medium heads
• crackers – 100-150 grams
• fresh dill – 1 small bunch
• vegetable oil for frying
• a little mayonnaise
• a little salt and pepper mixture

How to do

1. Cook and cool the meat.
2. Cut it into cubes.
3. Fry mushrooms in vegetable oil.
4. While they are roasting, peel and wash the onions.
5. We cut it and add it to the mushrooms.
6. Fry the mixture until the onion is transparent.
7. Cool the onion-mushroom mixture.
8. Cut canned cucumbers into cubes.
9. Finely chop the dill.
10. Season with salt, pepper and mayonnaise.
11. Mix all the ingredients.

You can eat!

With green peas

Necessary:

• smoked chicken or sausage – 300-400 grams
• carrots – 3-4 small
• canned peas – 1 jar (or less)
• onion – 1 piece
• mayonnaise for dressing

• vinegar 9% - 1 tablespoon
• water – 50 milliliters
• sugar – 1 teaspoon

How to cook

1. Cut the washed and peeled onion into thin half rings.
2. Mix the onion, water and sugar and marinate the onion for about an hour.
3. After this, drain the liquid.
4. Three peeled and washed carrots on a grater.
5. Saute it until soft in a frying pan with the addition of a small amount of oil, stirring regularly.
6. Place the carrots on a plate and leave to cool.
7. Cut the chicken (or sausage) into cubes.
8. Mix all ingredients with mayonnaise.

This salad will become even tastier if it sits for a while: at least an hour.

If you have your own delicious recipe with final or step-by-step photographs, then you can send it to me. I will definitely post it on my blog and indicate the name of the author (you can also send your personal photo).

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There are several ways to prepare the “Obzhorka” salad. The name fully reflects the essence of the dish. An amazingly tasty and incredibly satisfying salad will not leave gourmets who love to enjoy food indifferent. This high-calorie dish will successfully replace the standard and boring Olivier or Caesar.

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

Ingredients:

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

Preparation:

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

To make the dish look even more appetizing and attractive, you can decorate it with herbs. Lettuce leaves serve 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 the “Obzhorka” salad with beef will attract the attention of guests. And housewives you know will definitely ask for the recipe for the original dish.

Ingredients:

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

Preparation:

1. Place the beef in boiling water and leave over medium heat for 45 minutes. Let 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 is bitter, you need to pre-soak the peeled head in cold water for 15 minutes.
4. We grate the carrots and fry them with the “squares” of onions.
5. Mix vegetables with meat.
6. Making garlic mayonnaise sauce. To do this, you need to add crushed garlic, spices and finely chopped herbs to Provencal. Then season the salad and mix gently.
7. Place in the refrigerator for half an hour to cool and soak.

“Obzhorka” can be decorated with carving flowers from vegetables and leaves of greenery. To do this, cut carrots or cucumbers into slices and cut out petals from them.

Classic recipe with liver

Liver must be consumed regularly to maintain the health of the body. It is rich in vitamins and microelements that improve organ function. But not everyone likes to eat it stewed or fried, so it will be especially tasty in a salad.

Ingredients:

• 600-700 g beef liver;
• 2 medium carrots;
• onion of your favorite color;
• 2 packs of diced crackers;
• 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, you must first soak it in milk, clearing the liver of films. Then remove from the liquid, cut into strips and roll in flour. Prolonged heat treatment also makes the liver hard. It is enough to fry the pieces for 4-6 minutes over low heat.
2. Place the liver on a paper napkin to absorb excess fat. Then cut into small pieces.
3. Cut the onion into squares, fry for 3 minutes and add the carrots, cut into strips. Leave on low heat for a few minutes to prevent the vegetables from burning.
4. Cool all the preparations and then put them in a salad bowl.
5. Make mayonnaise-garlic sauce with herbs.
6. Add croutons to the vegetables and liver, season with mayonnaise sauce and refrigerate 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 adding carrots will delight guests and family.

Ingredients:

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

Preparation:

1. Cut the sausage and tomatoes into cubes and place in a salad bowl.
2. Finely grated cheese will give “Obzhorka” a special tenderness and piquancy.
3. Drain the liquid from the jar and add to the salad bowl.
4. Chop the greens, mix with mayonnaise and season the salad. Place it in the refrigerator for 10 minutes and then serve.

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

Festive appetizer with pork

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

Ingredients:

• 300 g 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 into rings, fry in a heated frying pan for 1 minute and add carrots to it. Sauté the vegetables for 3-5 minutes and leave to cool.
3. We cut cucumbers using our favorite method, add them to the meat and season them 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 to the usual ingredients. Korean carrots are used, fresh or fried, depending on the preference of the cook. You can also replace the chicken with any poultry meat 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 meat and cut into cubes. To make the salad more tender, you can separate it with a fork into thin strips.
2. Cut the onion into half rings and grate the carrots. Fry the vegetables in a small amount of sunflower oil.
3. Cut the cucumber into cubes or strips.
4. We do the same with mushrooms. If using raw ones, cut them into slices and fry.
5. Season and sprinkle the salad with seasonings. If desired, you can add any greens.
6. We put the finished dish in the refrigerator for an hour and only after that we take it to the guests.

Ingredients:

• 350 g boiled beef tongue;
• 2 carrots and onions;
• 6-8 gherkins;
• green onions to 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. To prevent it from becoming bitter, it is better to choose a refined version.
3. Cut the cucumbers into slices and add to the tongue and vegetables. Lightly add salt and pepper, season with mayonnaise and mix gently.
4. Chop the green onions and sprinkle them over the finished salad.

This amazing salad perfectly combines meat and vegetables with the addition of preserves. It will always contain harmonious additions in the form of corn, cheese and mushrooms, both marinated and fried.

We present 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 foods, saturation occurs quite quickly, although it is difficult to deny yourself another portion of an appetizing and tempting meat salad!

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

Ingredients:

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

“Obzhorka” salad with beef recipe with photos step by step

How to prepare “Obzhorka” salad with beef

1. Boil the meat until fully cooked in salted water. Then cool and cut into strips or separate into fibers by hand.
   
2. Having gotten rid of the husks, chop the onion into thin half rings.
   
3. Cut the peeled carrots into thin strips. If you have a special Korean carrot grater, you can use it.
   
4. In a clean frying pan, heat 1 tbsp. a spoonful of oil, then add the onion and fry over medium heat, stirring. There is no need to bring the 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. In a separate frying pan, heat 2 tbsp. spoons 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, if necessary, peel the thick peel, and then cut into thin and long strips (length about 3-4 cm, thickness - 1-2 mm).
   
7. Now all that remains is to gather the prepared ingredients together. To do this, put meat, cucumbers, as well as onion half rings 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 cloves, previously peeled and passed through a press. We recommend using it instead of store-bought - this way the finished dish will be no less tasty and without chemical additives!
   
8. Let “Obzhorka” brew for a while before serving so that all components of the dish are thoroughly soaked in mayonnaise. Serve, garnishing each serving with a sprig of fresh parsley.
   

The “Obzhorka” salad with beef, despite the simple composition of the ingredients, turns out very tasty! Enjoy your meal!