📝 About This Recipe
Obzhorka, which playfully translates to 'The Glutton's Salad,' is a beloved Russian classic known for its satisfying textures and deep, savory flavors. Unlike many Russian salads that rely on boiled vegetables, this dish features sautéed carrots and onions that caramelize to provide a rich sweetness which perfectly complements tender beef and tangy pickles. It is a rustic, hearty masterpiece that has graced celebratory tables for generations, offering a perfect balance of protein and crunch.
🥗 Ingredients
The Meat Base
- 500 grams Beef Chuck or Round (trimmed of excess fat)
- 2 pieces Bay Leaf (for boiling the meat)
- 5-6 pieces Black Peppercorns (whole)
- 1 teaspoon Salt (for the boiling water)
The Sautéed Vegetables
- 2 large Carrots (peeled and julienned)
- 2 medium Yellow Onions (finely diced)
- 3 tablespoons Sunflower Oil (for frying; unrefined for extra flavor if preferred)
- 1/2 teaspoon Salt and Black Pepper (to taste)
The Tangy Crunch
- 3-4 medium Dill Pickles (cut into thin matchsticks)
- 2 cloves Garlic (minced or pressed)
Dressing and Garnish
- 150 grams Mayonnaise (high-quality full fat)
- 1/2 bunch Fresh Dill (finely chopped)
- 1/2 cup Rye Bread Croutons (optional, for topping)
👨🍳 Instructions
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1
Place the beef in a medium pot and cover with cold water. Add the bay leaves, peppercorns, and salt. Bring to a boil, then reduce heat to low and simmer for 60-70 minutes until the meat is very tender.
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2
Once the beef is cooked, remove it from the broth and let it cool completely. Cutting the meat while cold ensures clean, uniform cubes or strips.
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3
While the meat cools, peel the carrots and cut them into thin, elegant julienne strips (matchsticks). Do not grate them, as julienned carrots hold their texture better.
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4
Finely dice the yellow onions into uniform pieces.
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5
Heat 1.5 tablespoons of sunflower oil in a skillet over medium heat. Add the onions and sauté for 5-7 minutes until they are translucent and just beginning to turn golden.
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6
Remove the onions from the pan and place them in a large mixing bowl, leaving the excess oil behind if possible.
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7
In the same skillet, add the remaining oil and the julienned carrots. Sauté over medium-low heat for 8-10 minutes. They should be soft but still retain a slight 'bite' (al dente).
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8
Add the carrots to the bowl with the onions and let them cool down to room temperature.
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9
Cut the cooled beef into thin strips, roughly the same size as your carrot matchsticks.
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10
Slice the pickles into thin matchsticks. If they are very juicy, give them a light squeeze to remove excess brine so the salad doesn't become watery.
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11
Combine the beef, pickles, cooled sautéed vegetables, and minced garlic in the large mixing bowl.
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12
Add the mayonnaise and half of the chopped dill. Fold everything together gently until well combined and coated in the dressing.
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13
Taste and adjust seasoning with extra salt or black pepper if needed. Keep in mind the pickles and mayo are already salty.
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14
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together beautifully.
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15
Garnish with the remaining fresh dill and optional rye croutons just before serving.
💡 Chef's Tips
For the best flavor, use 'Borodinsky' or dark rye bread to make your own croutons. Avoid overcooking the carrots; they should not turn into a mushy paste. Always cool the sautéed vegetables completely before mixing with the mayonnaise to prevent the sauce from breaking. If the salad feels too heavy, you can substitute half of the mayonnaise with sour cream or Greek yogurt. Use a lean cut of beef for a cleaner taste, or leftover roast chicken for a quicker 'Obzhorka' variation.
🍽️ Serving Suggestions
Serve as a hearty appetizer alongside a chilled glass of traditional Russian Kvass. Pair with a side of warm, crusty rye bread rubbed with a clove of fresh garlic. This salad makes an excellent side dish for a main course of Pelmeni (Russian dumplings). Serve in a large glass bowl to showcase the vibrant colors of the carrots and dill. Accompany with a shot of ice-cold premium vodka for a truly authentic zakuska experience.