Vinaigrette is a classic festive salad in Russian Cuisine which quickly gains popularity in UnitedĀ States. Why lie? Vinegret is healthy, delicious and vibrant looking. It's a staple at any Russian gathering or party, especially for New Years Eve celebration. It is also crunchy and perfect comfort food in the winter and refreshing vegetable salad in the summer.
Vinegret (or RussianĀ vinaigrette)Ā is very easy to make and requires only 5 basic ingredients.
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Ingredients for RussianĀ Vinaigrette Salad
Beets - 1 Large
Potatoes -Ā 2 Large
Carrots - 2 Large
Pickles - 4 Large
Sauerkraut - 1 cup, drained
Dressing: Olive oil or Avocado oil - 2 Tbs
Salt and pepper to taste
Optional and highly recommended - Raw white or Red onion, finely chopped
Also you can use green onions or chopped dill for decoration.
How to make RussianĀ vinaigrette:
1. In a medium pot, boil unpeeled beets for 1 hour or until it can easily be pierced with a knife. Or use cannedĀ beets which donāt require any cooking or ready cooked beets.
2. In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes.
Ā As a quicker alternative to boil vegetables, I use Instant Pot pressure cooker to steam vegetables. I add beets and cook it for 12 minutes on normal high pressure. Quick release. Then I add potatoes and carrots and cook together with beets on high pressure for additional 10 minutes. Quick release. The beets, potatoes and carrots should be fork soft and ready to cool and dice.
3. Drain the vegetables and Let them cool to room temp
4. Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots into a small cubes. You can use a food chopper if you have anyĀ to make the process faster. Otherwise it doesn't take long to dice cooked vegetables.Ā Also you can shred the beets on the food shredder instead of dicing it.
5. Combine all the chopped ingredients. Add sauerkraut, oil, salt and pepper to taste and mix all together well. Enjoy immediately and refrigerate.
Recipe notes:
1. Optional and highly recommended - Raw white or Red onion, finely chopped
Also you can use green onions or chopped dill for decoration.
2. As a quicker alternative to boil vegetables, I use Instant Pot pressure cooker to steam vegetables. I add beets and cook it for 12 minutes on normal high pressure. Quick release. Then I add potatoes and carrots and cook together with beets on high pressure for additional 10 minutes. Quick release. The beets, potatoes and carrots should be fork soft and ready to cool and dice.
3. Try to add mayo to your finished salad - tastes very smooth and delicious.
4. Optional - some people add canned drained peas or beans to the RussianĀ vinaigrette salad. I'm not a fan of either peas or beans in my salad, so I skip these. Feel free to skip or give them a try if you like peas.
5. If you like your salad sour, you can add a bit extra picklesĀ andĀ sauerkraut. Also extra tablespoon of lemon juice.
Ā
I hope you enjoy and give theĀ RussianĀ vinaigrette salad a try. If you decide to make it from my recipe, please snap a picture and hashtag it #TheBigAppleMama I'd love to see your creation on Facebook or Instagram
RussianĀ Vinaigrette Salad - Healthy, Delicious and Festive
Prep time
Cook time
Total time
Author: Irina Davey of TheBigAppleMama.com
Recipe type: Salads
Cuisine: Russian
Ingredients
- Beets - 1 Large
- Potatoes - 2 Large
- Carrots - 2 Large
- Pickles - 4 Large
- Sauerkraut - 1 cup, drained
- Dressing: Olive oil or Avocado oil - 2 Tbs
- Salt and pepper to taste
- Optional and highly recommended - Raw white or Red onion, finely chopped
- Also you can use green onions or chopped dill for decoration.
Instructions
- In a medium pot, boil unpeeled beets for 1 hour or until it can easily be pierced with a knife. Or use canned beets which donāt require any cooking or ready cooked beets.
- In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes.
- As a quicker alternative to boil vegetables, I use Instant Pot pressure cooker to steam vegetables. I add beets and cook it for 12 minutes on normal high pressure. Quick release. Then I add potatoes and carrots and cook together with beets on high pressure for additional 10 minutes. Quick release. The beets, potatoes and carrots should be fork soft and ready to cool and dice.
- Drain the vegetables and Let them cool to room temp
- Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots into a small cubes. You can use a food chopper if you have any to make the process faster. Otherwise it doesn't take long to dice cooked vegetables. Also you can shred the beets on the food shredder instead of dicing it.
- Combine all the chopped ingredients. Add sauerkraut, oil, salt and pepper to taste and mix all together well. Enjoy immediately and refrigerate.
Dan
There is no one recipe for Russian Vinaigrette , but you can add add dill (in lieue of green onion), and sweet peas. Also, it is important to stress that the proportion should be maintained that no one vegetable should dominate the salad, although dill and sweet peas are more for garnish. This is not a potato salad with some other garnish. The size of the pieces should be small enough so that we you can grab it on the fork you get almost all the ingredients.
Irina
Thank you! Yes I love garnishing with dill too... and sweet peas sometimes...