Russian vinaigrette salad (vinegret salad)
User Reviews
5
Russian vinaigrette salad (vinegret salad)
Description
Vinegret salad is a traditional Russian dish consisting of boiled potatoes, beets, and carrots, all finely diced after cooking. The vegetables can be peeled before or after boiling, with peeling post-cooking aiding in nutrient preservation. Onions are finely chopped and mixed in alongside either pickled sauerkraut or chopped dill pickles, adding a tart contrast. The salad is dressed simply with a mixture of fresh lemon juice, sunflower or olive oil, salt, and black pepper. This combination brings together earthy sweetness from the root vegetables, acidity from the pickles or sauerkraut and lemon, and a subtle sharpness from the onion. The salad is typically served chilled or at room temperature as a side dish.
The recipe advises cooking the vegetables whole until fork tender, then allowing them to cool thoroughly before handling. Uniform dicing is recommended for balanced texture. The dressing is mixed last and poured over the salad to ensure full coating. This salad can be a refreshing accompaniment to various meals.
Ingredients
- 3-4 potato medium-sized
- 3-4 beet
- 3 carrot
- 1 onion
- 1 cup pickled sauerkraut or 3-4 dill pickles
- lemon juice
- 3-4 TB sunflower oil or olive oil
- salt to taste
- black pepper to taste
Instructions
- Thoroughly wash and clean beets, carrots and potatoes. You can peel all the vegetables in advance, or proceed with the vegetables unpeeled to preserve nutrients.
- Prick each vegetable a few times with a fork. Place all vegetables in large pot, and enough water to cover. Bring to a boil and continue cooking for 20-30 mins, until they are easily pierced with a fork. Let vegetables cool to room temperature.
- When cooked vegetables are cool enough to handle, do your best to peel them (potatoes will peel easily, beets a little less so, and carrots will likely be the hardest to peel), but don't worry if some skin remains. Chop them finely, into ½"-1" cubes, and mix them in a large bowl.
- Finely chop onion, and add to bowl with cooked vegetables.
- If using sauerkraut, add to bowl as is. If using pickles, chop finely and add to the rest of the vegetables. Mix well.
- Stir together vegetable oil, lemon juice and salt. Season salad with dressing, mixing to ensure all vegetables coat well.
- Let rest in refrigerator for 1.5 to 2 hours. Taste, and adjust seasonings if necessary.
User Reviews
Overall Rating
5
You'll Also Love
