The “Obzhorka” salad with beans and smoked sausage is loved by many due to its excellent taste. Often it uses chicken or any other meat, which must be boiled first, and this requires a certain amount of time. But when you want to cook something quickly, and make it very tasty, and also filling, recipes that include “Obzhorka” with sausage come to the rescue. The obzhorka salad with beans and sausage has everything you need, and preparing it is a pleasure, simple and quick.
Classic recipe "Obzhorki"
Since our salad is made from ready-made products, we add salt and pepper at the end according to our own taste.
Ingredients:
- Sausage – 450 g;
- 2 carrots;
- 2 pieces of onion;
- Pickled cucumbers – 2-3 medium size;
- Canned peas – 1 can;
- Vegetable oil for frying;
- Garlic – 1-2 cloves;
- Mayonnaise – 150 gr;
- White crackers – 1 pack;
- Salt;
- Black pepper.
Preparation:
Since our meat salad with sausage is a ready-to-eat product, we start by frying it. Sauté the chopped onion, and as soon as it has caramelized, add the shredded carrots. A pinch of salt. Sauté for 2-3 minutes over medium heat. Remove from heat.
Cut the sausage into cubes.
We also cut cucumbers.
When our carrots have cooled, we begin to mix all the ingredients in one bowl. Drain the water from the peas and add them to the dish, along with very finely chopped garlic.
Add spices. Mayonnaise. Mix. Before serving, sprinkle the salad with croutons.
How to cook Obzhorka salad with beef and mushrooms: recipe in layers
Obzhorka salad with beef and mushrooms
For 2-3 servings of Obzhorka salad with beef and mushrooms
need to:
- 300 g each beef fillet and mushrooms
- 100 g prunes
- 2 fresh cucumbers and 2 raw carrots
- 1 onion
- 1 tbsp. spoon of sunflower oil
- 3 tbsp. spoons of sour cream
- Salt and ground pepper (black and allspice) to taste
Let's start cooking:
- Sour cream sauce.
Mix sour cream with peppers and salt to taste. - First layer
. Pour hot water over the meat so that it covers the meat by 1-2 cm, add salt and pepper to taste, cook until tender, cool, separate into fibers, and place on a wide dish on which we are going to prepare the salad. Lubricate with sauce. - Second layer
. Peel the onion, chop finely, and fry in sunflower oil for 2-3 minutes. Add raw champignons or other mushrooms cut into slices, but you will have to boil them first and then fry them, cover with a lid and simmer for 10 minutes. Place on a layer of meat; no need to grease with sauce. - Third layer
. We cut the washed carrots and fresh cucumbers into small strips, mix them, put them on the mushrooms, and brush them with sauce. - Fourth layer
. Fill the prunes with hot water, let them swell for 20 minutes, take them out of the water and dry them, cut them into small pieces as you like, put them on the vegetables, generously coat them with sauce, and garnish with fresh cucumbers. - Let the salad brew in a cold place for about 1 hour and serve.
“Obzhorka” with sausage, chicken, mushrooms, seasoned with kefir sauce
This version of meat salad is lighter due to kefir dressing and chicken, but just as filling thanks to mushrooms.
Ingredients:
- Boiled breast – 400 g;
- Sausage – 250 gr
- Mushrooms – 500 gr;
- Pickled cucumbers – 3-4 pcs.;
- Onion – 200 gr.;
- Carrots – 200 gr.;
- Sunflower oil for sauteing;
- Salt;
- Pepper.
For refueling:
- Kefir – 100 ml;
- Mayonnaise – 100 gr..
- Greens for decoration.
Preparation:
Let's start again with carrots. Sauté the onion over medium heat until browned, then add the carrots. So, 2-3 minutes.
In another bowl, saute the chopped mushrooms in vegetable oil.
Cut the breast and sausage into 1.5 cm pieces.
We combine everything in one bowl and start making the dressing. For the sauce – combine kefir and mayonnaise, mash with a fork and season our salad.
This option can be done in layers. This method of serving is quite effective, and due to frying and sautéing the mushrooms, much less sauce will be used. This way we will gain a little in calories, but not at the expense of the taste of the salad.
Glutton salad with sausage
Champignons fried in a frying pan can be eaten just like that, with some bread as a snack. In a salad they are even more delicious. Adding corn brings bright colors that you always want to add as much as possible. In addition, the pleasant sweetness that these grains give to the dish perfectly complements all other components.
You will need:
- 200 gr. sausages;
- 150 gr. crackers;
- 2 eggs;
- 300 gr. champignons;
- 1 onion;
- 20 gr. green onions;
- 200 gr. canned corn;
- 100 gr. mayonnaise.
Obzhorka with sausage salad:
- The mushrooms are prepared first. They are washed well and crushed a little so that they are well fried later. After this, they are placed in a hot frying pan, in which the oil has already been heated, and fried.
- The eggs are boiled for about ten minutes until hard-boiled, then peeled and cut into cubes.
- The onion is cleaned, chopped into smaller pieces and filled with water for half an hour, after which the water is drained, and the onion itself is squeezed out of excess moisture by hand.
- The sausage is cut into very small cubes.
- The corn is placed on a sieve or a regular colander, and only when all the liquid has gone can it be used in the cooking process.
- All products are mixed together, crackers and mayonnaise are added to them.
- Mix everything once more, put it in a presentable salad bowl and garnish with finely chopped green onions.
“Obzhorka” salad with canned corn and cheese
Another win-win option. The salad is very tasty and filling. Kids and dads are delighted with it.
Ingredients:
- Boiled sausage – 450 g;
- Corn – 1 can
- Two pickled cucumbers;
- One carrot – 1 pc.;
- One onion – 1 pc.;
- Greens – 10 gr.;
- Vegetable oil for sauteing;
- Mayonnaise - 4 tbsp;
- Pepper;
- Salt.
Preparation:
Leave the sautéed onions and carrots to cool. Cut the sausage into strips. 2/3 corn. Three cucumbers and cheese on a coarse grater for Korean carrots.
Chop the greens. Combine all the ingredients in a large dish and mix well with mayonnaise. Garnish with remaining corn before serving.
Obzhorka salad: recipe with Korean carrots and prunes
Obzhorka salad with Korean carrots and prunes
For the Obzhorka salad with Korean carrots and prunes
for 2-3 servings you need:
- 300 g each of smoked chicken or sausage and fresh mushrooms
- 100 g each of Korean carrots and prunes
- 1 fresh large cucumber
- 3-4 tbsp. spoons of mayonnaise
- 1 tbsp. spoon of vegetable oil
- Freshly ground salt and pepper to taste
Let's start cooking:
- Layer one
. Cut the smoked chicken into pieces and separate it with fibers, place it on a wide dish, and grease it with mayonnaise. - Layer two
. We wash the prunes, pour hot water for about 20 minutes, drain the water, dry the prunes, and use a knife to try to shape them into cubes. We spread the chicken on a layer, and also the mayonnaise. - Layer three
. Clean the mushrooms (you can use any mushroom), wash them, cut them into small pieces, boil for 10 minutes, remove from the broth and fry in oil for 10-15 minutes. There is no need to boil the champignons, but fry them immediately. Let the oil drain and place it on a layer of prunes and mayonnaise on top. - Layer four
. Wash the cucumber, cut into cubes and place on a layer of mushrooms, grease with mayonnaise. - Layer five
. We take the finished Korean carrots, drain the excess liquid from them, squeeze them out, and place them on top of a layer of cucumbers, grease them liberally with mayonnaise. - Let the salad sit in the refrigerator for half an hour, then sprinkle with herbs and serve.
Cooking carrots in Korean
:
- 0.5 kg carrots
- 3 cloves garlic
- 0.5 tbsp. spoons of sugar
- 2 tbsp. spoons of vinegar
- A quarter cup of sunflower oil
- Half a teaspoon spoons of freshly ground spices (each): red, black pepper, bay leaf, coriander and cloves
Let's start cooking:
- Wash the carrots, peel them, and grate them to form long strips.
- Add garlic, chopped or pressed, vegetable oil, 9 percent vinegar, sugar with salt and ground spices, and mix.
- Cover the top with a plate, put a weight on it, and put it in the refrigerator for 2-3 days.
- Place in a jar, compact it, cover with a lid, and can be stored in the refrigerator for about a week.
“Obzhorka” with smoked sausage, eggs and beans
A lighter version of the salad, with eggs, but seasoned with vegetable oil - just as tasty and satisfying.
Ingredients:
- 1 can of white beans
- Sausage – 400 gr.;
- Garlic – 2 cloves;
- Large carrots – 1 pc.;
- Onion – 1 large;
- Vegetable oil for frying and for dressing;
- Salt;
- Pepper.
Preparation:
Sauté the branches and carrots. Boil the eggs and grate them.
We cut the sausage into small strips. Place the fry, sausage, eggs in a bowl, and add beans there. Finely chop the garlic. Add oil and stir. put in the refrigerator for 30 minutes. Salad ready. Can be served as a side dish or as a side dish.
The quantity of any ingredient can be varied at your discretion, for example, sausage can be either less or more.
Salad Obzhorka: recipe with tongue
Salad Obzhorka with tongue
For the Obzhorka salad with veal tongue
for 2-3 servings you need:
- 300-400 g veal tongue
- 3 pickled cucumbers and raw carrots
- 1 onion
- 3-4 tbsp. spoons of low-fat mayonnaise
- 2 tbsp. tablespoons vegetable oil
- 3-4 green onions
- Salt and freshly ground black pepper to taste
Let's start cooking:
- We wash the tongue, fill it with water a few centimeters above the meat, add salt to the water, and cook until soft. Cool, remove the film, and cut into small strips.
- We clean the onion, wash it, cut it into half rings, fry it in oil until golden, put it on a sieve, and let the oil drain.
- Wash the carrots, peel them, grate them, cut them into small strips, fry them in oil until soft. Let the oil drain.
- Cut pickled cucumbers into strips.
- Finely chop the green onion.
- Mix the tongue, fried vegetables and cucumbers, season with mayonnaise, and if necessary, salt and pepper, mix again, sprinkle with green onions, and serve.
Salad “Obzhorka” with sausage, red beans and cheese
Also an interesting option for any feast. Affordable products, easy to prepare. 15 minutes and your holiday salad is ready.
Ingredients:
- Sausage – 250 gr.;
- Beans – 1 can;
- Pickled cucumber – 1 piece;
- Garlic – 1-2 cloves;
- Cheese – 100 g;
- Carrots – 1 piece;
- Crackers – 1 pack;
- Mayonnaise - 4 tbsp;
- Salt;
- Pepper.
Preparation:
Cut the cucumber, sausage and cheese into small cubes (about 1-1.5 cm). put into the bowl. Drain the beans thoroughly.
Place the carrots on a fine Korean carrot grater and place them together with the beans in a bowl, squeeze the garlic into it, add salt and pepper as needed. Season with mayonnaise. The salad is almost ready. Shortly before eating, add crackers.
Many chefs do not recommend adding green onions to “Obzhorka”, but only parsley and dill.
How to prepare Obzhorka salad with liver and pickles?
Obzhorka salad with liver and pickles
For the Obzhorka salad with chicken liver and pickles
for 2-3 servings you need:
- 300 g chicken liver
- 3 pickled cucumbers
- 2 carrots
- 1 onion
- 1 bunch of green onions
- 4 cloves garlic
- 3-4 tbsp. spoons of mayonnaise
- Salt and ground black pepper - to your taste
- A couple of sprigs of dill, maybe some parsley
Let's start cooking:
- We wash the chicken liver and boil it in hot salted water until cooked. Remove from boiling water, cool and cut into cubes.
- Preparing garlic oil
. Throw chopped 3 cloves of garlic into a frying pan with oil and fry, leave to stand for 20 minutes. - Grate the peeled carrots and cut the onion into half rings. Fry carrots and onions in garlic oil until golden. Remove from the pan and let the oil drain.
- Finely chop the washed green onion.
- Crush 1 clove of garlic under pressure and add to the onion greens.
- Mix everything together, season with mayonnaise, and if the salad is not salted, add salt and pepper, let it brew in the cold for half an hour, decorate with herbs and you can try it.
“Obzhorka” salad with fresh cucumbers and tomatoes
Another interesting version of the sausage “Obzhorka”, vitamin-packed. Cucumbers and tomatoes give the salad lightness and freshness.
Ingredients:
- Onion - 1 piece;
- Carrots – 1 pc.;
- Vegetable oil – 30 g;
- Cucumbers – 2 medium;
- Tomato – 2 medium;
- Smoked sausage – 250 gr.;
- Crackers - 1 pack;
- Greenery;
- Mayonnaise – 4 tbsp. l.;
- Salt;
- Pepper;
- Garlic – 2 cloves.
Preparation:
Sauté carrots and onions. Cut the sausage, cucumbers and tomatoes into cubes. Chop the greens and garlic. Mix everything, season, salt and pepper. Ready. Very, very refreshing.
If you use this salad as a filling for pita bread, you will get a wonderful analogue of shawarma, perfect for breakfast.
Good to know
Obzhorka salad with sausage and beans in any interpretation is, first of all, a very satisfying and rich dish. But it is with the use of sausage as the main component that this salad acquires a special flavor. At the same time, you can slightly modify the recipes, if desired, replace boiled sausage with smoked, semi-smoked and even ham. Everyone has different tastes and in this case there is an opportunity to please absolutely everyone. Moreover, it is very simple, fast and inexpensive.
You can lay out salads either mixed or in the form of separate layers, in portions or in one salad bowl. Decorate at your discretion with herbs, vegetables or sausage. But the taste will always be amazing and simply unique. And this is the most important thing in this case, because first of all, “Obzhorka” should delight with its amazing taste, and only then only with its appearance.
Options for preparing Obzhorka salad can be made with a variety of products.
It is called so because it will feed any glutton, it is very filling.
The Obzhorka salad recipe with sausage is not the most popular, but it is the fastest and most convenient, because you don’t need to boil the meat.
By the way, this salad can completely replace the traditional Olivier salad for the New Year, if you want something new and unusual.
