Vinaigrette, also known as Russian Vinegret, is a salad from the traditional Russian cuisine, also popular in other Soviet era countries. The name of the salad originates from the French word “vinaigrette,” which refers to a dressing made of vinegar, oil, and other ingredients, however the vinegar itself is not added to the Russian Vinegret Salad.
Cooking time:
1 hour 15 minutes
Ingredients:
- 3 potatoes
- 1 carrot
- 3 beets
- 5 pickled cucumbers
- 5 heaped tbsp canned peas
- 1 white onion
- 3 tbsp sunflower oil
- salt, to taste
Important tips:
- beet’s amount should be equal to the amount of potato+carrot combined;
- pickled cucumbers’ amount should be x1.5 more than beet’s amount.
Recipe:
- Boil the vegetables: begin by boiling the potatoes, carrots, and beets in separate pots. The potatoes and carrots should be boiled for 20 minutes, while the beets take one hour, until tender. Let them cool.
- Peel the boiled vegetables.
- Chop the beets into small cubes and place into a separate bowl. Add 1 tbsp of sunflower oil.
- Chop the rest of the boiled ingredients (potatoes, carrots). Chop the non-boiled ingredients (pickled cucumbers and onion) into small cubes too. Add canned peas, salt, and 2 tbsp of sunflower oil. Add it all to the bowl with the chopped beets. Mix well.
- Let the salad cool by placing it into the fridge for a while, and enjoy!
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