Soviet Salad Vinaigrette

Despite this salad’s popularity in Russia, Ukraine, Armenia, and other former Soviet states, its origin is from Scandinavia.

Ingredients:

  • Beets (x3 medium)
  • Pickled cucumbers 🥒 (x3 medium)
  • Potatoes 🥔 (3x medium)
  • Onion 🧅 (1x small – finely chopped)
  • Carrots 🥕 (3x medium)
  • Olive oil (2x tbsp)
  • White vinegar (1x tbsp)
  • Parsley 🌿 (1/4 cup – finely chopped)
  • Sauerkraut (1/2 cup – drained) Optional.
  • A can of red beans

Instructions:

  1. Wash and peel the vegetables to prepare them for boiling.
  2. Place a medium pot on the stove.
  3. Boil the beets for 1 hour, or until beets are tender.
  4. Without overcooking, boil the potatoes and the carrots for 30 minutes in a separate pot.
  5. Drain all the vegetables and let them cool down or refrigerate them.
  6. Time to chop the onion and dice the vegetables, including the picked cucumbers.
  7. Place all the ingredients in a large bowl and add the vinegar and olive oil.
  8. Mix gently and serve cold with a garnish of finely chopped parsley.

Enjoy!

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