As the view of the buildings out my kitchen window.
Olivier (салат Оливье, salat Olivye, pronounced ah-liv-yeh with a silent r), a traditional salad dish in Russian cuisine, which I have enjoyed on numerous occasions here in Belarus. It is most often served on New Year’s and birthdays, but anytime really. It’s so popular that markets always have the fresh ingredients available, potatoes and carrots boiled and ready for you to take home and dice away. I have made delicious vegetarian versions too, dressed with extra virgin olive oil, but today I share the traditional ingredients prepared earlier this week. They go so well together that they seem to mingle.
From what I have observed and learned throughout almost two years now, Olivier is usually made with the following:
- potatoes, peeled and boiled
- carrots, peeled and boiled
- green peas
- eggs, boiled
- bologna sausage
- brined dill pickles (or cucumber)
All diced in bitty pieces, dressed and finished with:
- salt and pepper to taste
Amounts are really up to you. It is that simple. Sometimes onions, but I have not seen that other than the occasional green onion and dill which is used as a topping on just about every dish here.
Dear little kitchen,
It’s been a most delicious week. Time flies, but you have taught me to pause for its outstretched wings. An enchanted season that once slipped through my fingers all too hurriedly, it has now settled in me as it was always meant to. I seem to have made room for it to stretch out comfortably, convivially. This stilled life, this simpler patch of earth, clocks and calendars no longer escape me.