in Russia

Russian-style vinaigrette, to be enjoyed cold or lukewarm

updated

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Ingredients for 8 servings:

  • 2 large beetroots
  • 3 large carrots
  • 4 large potatoes
  • 4 large gherkins
  • 1 large onion(s)
  • 400 g sauerkraut, Russian style
  • 1 large sour-sweet apple
  • 1 jar mayonnaise or
  • 100 ml oil
  • salt and pepper
  • Sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

a special vegetable salad

Cook the beetroot, carrots, and potatoes separately. Don’t overcook the carrots; they should still be firm to the bite. Cook the beetroot for about 1.5 hours (you can buy cooked fresh beetroot in stores, which you can also use). Cut the potatoes into cubes of about 2 cm, and the beetroot and carrots into cubes of about 1.5 cm. Grate the cucumber and apple. Finely chop the onion. Combine everything in a bowl and add the sauerkraut, without any juice. Season with salt, pepper (sparingly), and sugar. Mix with oil or mayonnaise and let it simmer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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