La Isaladi laseRussia , obeye aziwe njengo ISalade russe noma iSalat OlivierAyenzwanga ngumRussia, kepha kunalokho iresiphi yasungulwa ngumpheki waseFrance u-Olivier M. wezikhulu zaseRussia ngo-1860.
Le iresiphi ethandwayo evela eRussia cuisine iguqukile eminyakeni edlule ukufaka amazambane, amaqanda, inyama yohlobo oluthile noma enye, u-anyanisi, uphizi, izaqathe, kanye namakhukhamba amuncu. Isaladi laqala ukuthandwa kakhulu futhi ama-knockoffs ashibhile aqala ukukhonzwa kwezinye izindawo zokudlela.
Ekuqaleni, iresiphi ngqo yesaladi yaseRussia yayihlala iyimfihlo egadiwe kakhulu. Kodwa-ke, u-Ivanov, omunye wabapheki baka-Olivier, wazama ukweba futhi kamuva wathengisa iresiphi yakhe engaphelele kubashicileli abahlukahlukene, engeza ekuthandweni kwayo. Ngokuhamba kwesikhathi, iresiphi yesaladi yavela futhi yalungiswa ngendlela esiyazi ngayo namuhla.
Izithako
• Amazambane ama-2
• 1 isanqante
• Ama-peg angama-60g, ahlutshiwe
• 1 upelepele obomvu, ogayiwe
• Isipuni esingu-1 sepharsley oqoshiwe
• 1/2 isipuni sikasawoti
• 75 ml yemayonnaise
• 1 ithisipuni leviniga
Ukulungiselela
• Okokuqala, kufanele upheke wonke amazambane angahluziwe kanye noqathe abahlutshiwe (uthathe izicucu).
• Bilisa ibhodwe ngamanzi bese ufaka kuwo amazambane kanye nesanqante. Vala ipani bese upheka kuze kube yithenda.
• Epanini elihlukile, letha amanzi abile. Uma isiqala ukubilisa, engeza uphizi ohlutshiwe bese uqhubeka nokupheka kuze kube yithenda.
• Cwecwa amazambane aphekiwe bese uwasika abe ama-cubes amancane. Faka ukhrothi oqoshiwe, uphizi, i-bell pepper, iparsley nosawoti kuzambane uhlanganise kahle.
• Thatha imayonnaise uyifake esitsheni bese ufaka uviniga. Hlanganisa kahle zonke izithako.
• Isaladi laseRussia selilungile. Uma ufisa, ingakhonzwa njengoba injalo. Enye indlela ukugcwalisa ngaphakathi kwamatamatisi.
• Sika iziqongo zikatamatisi omkhulu bese ukhipha imbewu noginindela. Bese ukhipha bese ugcwalisa ingxube yamazambane. Beka amahlamvu ka ulethisi bese ukhonza.