🇷🇺 Russia recipe
Vinegret
Vinegret is Russia's most colorful salad, a stunning mosaic of ruby beets, golden potatoes, orange carrots, bright green peas, and pale pickles. Unlike Olivier salad with its creamy mayonnaise dressing, vinegret is dressed simply with sunflower oil and a splash of vinegar, making it lighter and allowing the earthy sweetness of the beets to shine. It is a fixture of the Russian winter table and a common everyday lunch dish.
Prep30 mins
Cook1 hr for boiling
Serves6
Difficultyeasy
Ingredients
- 3 medium beets (about 400g), unpeeled
- 3 medium potatoes (about 350g), unpeeled
- 2 medium carrots (about 200g), unpeeled
- 200g sauerkraut, drained and squeezed dry
- 3 medium dill pickles, finely diced
- 150g canned kidney beans, drained and rinsed (optional)
- 100g canned green peas, drained
- 1 small red onion, finely diced
- 4 tablespoons unrefined sunflower oil
- 1 tablespoon red wine vinegar or apple cider vinegar
- Salt and freshly ground black pepper to taste
- Fresh parsley or dill, chopped, for garnish
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 180
- Protein
- 4 g
- Carbs
- 24 g
- Fat
- 8 g
