Vinaigrette salad (or salad “vinegret” how it is called in russian) is traditional salad of russian cuisine.
It is made of boiled vegetables (beets, potatoes and carrots), onions, sauerkraut and cucumbers pickled in salt.
Some recipes call for peas instead of boiled beans, some others skip beans all together. But to me real vinegret is the one with beans.
Traditionally this salad is dressed with sunflower oil, but it can be substituted with other oil to your taste.
- 1 beet
- 2 carrots
- 1-2 potatoes
- 1 medium onion
- 10oz sauerkraut
- 10oz cucumbers pickled in salt
- 1 can (about 15 oz) boiled beans of your choice
- Sunflower oil
- Salt to taste
How to prepare, step-by-step:
- Prepare ingredients: vegetables size vary so it is hard to tell the amounts, but rule of the thumb is: volume of diced beets, carrots and potatoes should be approximately equal:
- Start off by boiling carrots, potato and separately beets for salad, then let them cool down till room temperature and peel:
- Dice beet, add to the deep bowl, pour over with sunflower oil and mix:
- Add chopped onions:
- And diced pickled cucumbers:
- Diced potatoes:
- And carrots:
- If sauerkraut is too sour or salted, rinse it with cold water, the squeeze liquid out, chop sauerkraut and add to the bowl:
- Add boiled beans (if you use canned ones – rinse them and then drain liquid out before adding beans to the bowl):
- Salt to taste, add more sunflower oil (if needed), mix good:
- And serve as a side dish or salad: