Salads & starters
Vinégret
A cold salad of diced cooked vegetables (beetroot, carrot, potatoes, sauerkraut) bound with oil. It is a classic on Russian tables, served as a starter and especially during the winter festivities.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Wash the beetroot, carrots and potatoes without peeling them. Put them in a large pan of cold salted water.
- Bring to the boil, then simmer: 40 to 50 minutes for the beetroot, 25 minutes for the carrots and potatoes. The vegetables should be tender when pierced with a knife.
- Drain and let cool. Then peel the vegetables by hand under a thin stream of cold water, and cut them into small, even dice.
- Rinse the sauerkraut under cold water to mellow it, squeeze it well, then roughly chop it. Finely slice the red onion.
- In a large bowl, mix the oil, vinegar, mustard, salt and pepper. Add the vegetables, sauerkraut and onion, then toss gently.
- Let it rest in the fridge for an hour so the flavours blend, then adjust the seasoning before serving.
Variations and tips
Summer version. Replace the sauerkraut with fresh diced cucumber and add some chopped dill.
With what you can find here. Jarred sauerkraut works perfectly; otherwise, use ready-cooked sauerkraut.
More ideas
Russia
Russia
Russia
Russia
Russia
Russia
Russia
Russia
Original Ecomely recipe.