Orienting cubes to pea size
Similar large pieces distribute acidity, sweetness and earthy aromas evenly and result in a more pleasant texture.
Russian Recipe
Russian vinaigrette salad
All vegetables are diced about pea-size and mixed cold. Separately oiled beetroot dyes the other ingredients less strongly and gets visible contrasts.
Total time
2 hr 20 min
Calories
260 kcal
Servings
8 servings
Difficulty
Easy
Why this recipe works
Russian beet salad with potatoes and cucumbers
The Russian Vinegret is not a dressing, but a complete vegetable salad. Boiled root vegetables meet the acidity of salt cucumbers and sauerkraut, while peas and mild sunflower oil combine everything. Equally large cubes ensure that each bite tastes balanced. The salad is naturally vegan and is suitable for preparing, but should not be served ice cold.
Vegetarian Dinners
Lunch
Dinner
Potatoes
Recipe
Russian vinaigrette salad
Russian Vinegret salad combines beetroot, potatoes, carrots, salt cucumbers, sauerkraut and peas with a plain sunflower oil dressing.
Ingredients
8 servings
Method
-
1
Garnishing vegetables
Cook beetroot separately for 45 to 55 minutes. Cook potatoes and carrots in a second pot and remove them as soon as a knife slides in.
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2
Cool completely
Allow cooked vegetables to evaporate, peel and cool for at least 45 minutes. Cold vegetables can be diced cleaner.
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3
Cut evenly
Cut red beets, potatoes, carrots and salt cucumbers into roughly pea-sized cubes. Cut sauerkraut with very long fibres.
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4
Red beets separately oils
Mix red and beet cubes with two tablespoons of sunflower oil. The oil film slows down the immediate redness of the other vegetables.
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5
Touch the dressing
Mix the rest of the oil with vinegar or cucumber sheet, mustard, sugar and pepper. Add salt only after tasting the cucumbers and sauerkraut.
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6
Mix lettuce loosely
Mix potatoes, carrots, cucumbers, sauerkraut, peas and onion with the dressing. Gently add red beets and herbs.
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7
Pulling and tempering
Cool Vinegret for 30 minutes and temperature for 15 minutes before serving. Balance acidity, salt and oil once more.
Kitchen know-how
Tips for Russian vinaigrette salad
Control Coloring Consciously
Oil the beets separately for clear colours and last but not least, if you like a uniformly red salad, mix everything directly.
Variations
How to adapt this recipe
Replace peas with 250 g washed off white beans. The salad becomes more filling and remains completely plant-based.
Dice a sour apple and immediately before serving. It complements the earthy prayer with freshness.
Nutrition per serving
260kcal
37.0 gCarbohydrates
7.0 gProtein
10.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Russian vinaigrette salad
The name is related to the French word Vinaigrette. In Russia, however, Vinegret refers to the whole vegetable salad, not just a dressing.
Fermented salt cucumbers provide the typical clear acidity. Sweet cucumbers work technically, but change the salad significantly.
Yes. Unsuspected vacuumed prayer saves time. It should be tucked dry and diced just before mixing.
Airtight cooled for about two days. Onion and cucumber release more liquid over time, therefore mix again before serving.
The classic basic form of vegetables, cucumbers, sauerkraut, peas and vegetable oil is vegan. Nevertheless, check the list of ingredients for finished products.
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