UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)
A delicious Ukrainian beet salad! Great with meat and poultry dishes (especially Chicken Kyiv) with a side of mashed potatoes! The preparation takes some time, but I really like the salad! It is one of the few salads popular in Ukraine that doesn't contain mayonnaise! Enjoy!
Provided by BrandyLoveWine
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 9h
Yield 16
Number Of Ingredients 10
Steps:
- Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
- The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 12 g, Fat 1.9 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 337.3 mg, Sugar 4.1 g
LITHUANIAN SALTIBARSCIAI (COLD BEET SOUP)
This Lithuanian family recipe from the old country makes an awesome summer soup! Serve with warm Yukon Gold potatoes.
Provided by George Doyle Gamber
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time P1DT35m
Yield 8
Number Of Ingredients 6
Steps:
- Place the eggs into a saucepan in a single layer and cover the eggs with water by 1 inch. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and chop the eggs.
- Pour the buttermilk into a large bowl; add the eggs, beets, cucumber, chives, and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.
Nutrition Facts : Calories 115.2 calories, Carbohydrate 12.7 g, Cholesterol 97.4 mg, Fat 3.8 g, Fiber 2 g, Protein 8.5 g, SaturatedFat 1.5 g, Sodium 250.2 mg, Sugar 9.9 g
LITHUANIAN MIXED VEGETABLE SALAD (DARZOVIU MISRAINE)
This salad was a regular feature in my childhood, and still appears on the cold table at formal events. It is made of foods that would have been available at any Central/Eastern/Northern European farmstead. Every ingredient, other than the sour cream and salt, is optional. If you omit the beets, it is called a Balta (White) Misraine. Prep time is estimated, and I have not included the time to cook the veggies.
Provided by duonyte
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- It is very important not to overcook the vegetables, especially the potatoes. All vegetables should be at room temperature. Place vegetables, egg and pickle in a large bowl.
- In a small bowl, stir the sour cream to loosen it up. If it is very thick, stir in 1 or 2 tbl. milk.
- Sprinkle half the salt and half the dill on the vegetables. Add some freshly ground pepper. Add half the sour cream and stir carefully, taking care not to mash the vegetables. Repeat with remaining salt, pepper, and sour cream.
- Serve cold or at room temperature. Leftovers should be stored covered in refrigerator, and will be good for about a week. (If you will be storing more than a couple of days, do not mix in the eggs - add to the portion you are serving. Eggs do not do well over time).
- Note: Canned beets can be substituted for fresh. Frozen mixed vegetable or mixed peas and carrots can be used. Cauliflower or cooked white beans are also excellent in this dish. Change the ingredients or proportions to meet personal preferences. Just keep the ratio of cooked vegetables at about 7 cups to 1 cup of sour cream.
- Note2: Dried dill is not very good in this dish, I would use fresh parsley if dill not available. I also tend to use little salt, so check the level to suit your needs.
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