Vinegret (Russian Beetroot Salad)

Name: Vinegret (Russian Beetroot Salad)
Total time: 1 h 15 min
Yield: 6
Cuisine: Russian
Ingredients: 400 g Beetroot, whole, unpeeled; 400 g Waxy potatoes, whole, unpeeled; 250 g Carrots, whole, unpeeled; 200 g Sauerkraut, drained and chopped; 200 g Brined pickled cucumbers, diced; 1 small Onion, finely chopped; 100 g Cooked peas or white beans (optional); 5 tbsp Sunflower oil, unrefined if you can get it; 2 tbsp Pickle brine or sauerkraut juice; 1 tsp Salt and black pepper; 3 tbsp Dill, chopped

Beetroot, potato and carrot boiled in their skins, peeled and diced small, tossed with sauerkraut, brined pickles, onion and a few peas under nothing but sunflower oil. Everything turns magenta. It sits on the celebration table beside Olivier salad and dressed herring, and it is the cheapest of the three by a distance.

Fonte

Ricetta di Russian holiday tables · 🏺 Tradizionale · New Year's Eve laid out cold hours before midnight — layered salads, herring, pickles and a cake, all made the day before and all eaten past two in the morning.

Russia · the third salad on the table — An ownerless traditional dish, so no cook is credited. The cited article confirms vinegret, or Russian vinaigrette, as a salad in Russian cuisine also popular in other post-Soviet states, of diced cooked vegetables — red beets, potatoes, carrots — with chopped onions, sauerkraut and/or brined pickles and sometimes green peas or beans, dressed in modern cooking with sunflower or other vegetable oil rather than vinegar, with some cooks adding brine from the pickled cucumbers or sauerkraut, and served as zakuska on celebration tables alongside Olivier salad and dressed herring. The separate boiling, the oil-the-beetroot-first rule, timings and quantities are this book's own.

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Guarda come si prepara · 3 video

MИКС РЕЦЕПТОВ Вкусно и просто с Лилией Волшебная еда

⏱ 75 min🍽 6 porzioni🔥 180 kcal🇷🇺 Russia

VeganoVegetarianoSenza latticiniSenza glutineSenza frutta a guscioHalal

Passaggi

Boil the beetroot whole in its skin 50 minutes, and the potatoes and carrots in a separate pan 25 minutes, until a knife slides in. Cool completely, then peel and dice everything to 1 cm.
💡 Boil the beetroot in its own pot. Share one and the potatoes come out pink before you have even started, and the dish loses the flecked look it is supposed to have.
Put the diced beetroot in a bowl on its own and turn it in 2 tablespoons of the oil until every cube is coated and glossy.
💡 Oil the beetroot first, alone. The film of oil stops it bleeding into everything, which is the difference between a vinegret and a bowl of uniform pink mush.
Add the potato, carrot, sauerkraut, pickles, onion and peas. Pour over the rest of the oil and the brine, season and fold gently just until mixed.
Rest 1 hour in the fridge, stir in the dill and serve cold.

💡 Consigli

Unrefined sunflower oil, the dark green-gold kind that smells of seeds, is what makes this taste Russian rather than merely healthy.
It keeps three days and gets better on the second; the sauerkraut goes in last if you want it to stay crunchy.