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