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RUSSIAN CLASSIC VEGETABLE SALAD; VINEGRET, RUSSIA, Saint Petersburg, Russia

Beets, Potatoes, Carrots

Beets, Potatoes, Carrots

Pickles, Onion

Pickles, Onion

Green Peas

Green Peas

Olive Oil, Vinegar, Salt

Olive Oil, Vinegar, Salt

Ingredients

Vinegret

Beets – 6 medium size

Carrots – 4 medium size

Frozen Green Peas – 150 grams

New Yellow Potatoes – 3 medium size

Pickles – 4

White Onion – ½ medium size  

Extra Virgin Olive Oil – 2 tablespoons 

White Vinegar – 6 tablespoons  

Sea Salt – 1 teaspoon or to taste 

Vinegret (винегрет) – The Russian cuisine reflects the ethnic diversity of Russia and the influences of the western cuisines.  In the 18th century, the Russian aristocracy brought French chefs to Russia, thus transforming the classic Russian cuisine.  Vinaigrette, a classic French salad dressing prepared with oil and vinegar, inspired the name of the Russian Vinegret.  The Vinegret, a traditional Russian salad, is made with the beets, carrots, potatoes, peas, onions and pickles, and flavored with olive oil and vinegar.  During our visit to Saint Petersburg in Russia, we degust the classic Vinegret in the upscale Tsar Restaurant that serves a superb traditional Russian cuisine.  Our recipe recreates the flavorful Vinegret we degusted as we traveled through Russia.  We use organic vegetables, firm-textured new yellow potatoes and Russian style pickles.  The Vinegret, an easy to make vegetable salad, is nutritious, colorful and delicious.

Cubed Beets

Cubed Beets

Cubed Carrots and Potatoes

Cubed Carrots and Potatoes

Cubed Pickles and Onion

Cubed Pickles and Onion

Russia, Vinegret

Russia, Vinegret

Preparation Method

Step 1 – In the large pot bring water to a boil, add the beets with their skin, then boil on medium heat for around 45 minutes.  Remove the boiled beets from the pot and leave them to cool down.  Peel the beets and cut them into small cubes.

Step 2 – In a separate pot, boil the potatoes and the carrots with their skin for 15 minutes on medium heat.  The vegetables need to be firm when pierced with a knife (the vegetables should not be too soft).  Remove the vegetables from the pot and leave them to cool down.  Peel the potatoes and the carrots and cut them into small cubes. 

Step 3 – Cut the onions and pickles into small cubes.  Defrost the green peas.

Step 4 – Combine all ingredients and mix thoroughly until the salad is well-integrated.  Serve the Vinegret immediately and enjoy!

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