Russian Vinaigrette Food

RUSSIAN VINAIGRETTE RECIPE WITH BEETS AND SAUERKRAUT

Russian Vinaigrette Recipe with Beets and Sauerkraut image

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 1h30m

Number Of Ingredients 8

Ingredients

3 medium beets (or 2 (14.5 oz cans of beets, drained))
3 medium potatoes
3 medium carrots
1/2 cup sauerkraut (drained)
3 medium pickles
2 Tbsp sunflower or olive oil
1 Tbsp white vinegar
1 small onion (finely chopped (about 1/2 cup))

Steps:

In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife. OR use canned beets which don't require any cooking. I peeled beets before cooking, much easier than peeling them boiled.
In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Don't overcook the potatoes.
Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler).
Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots & finely dice onion. Place diced beets in a separate bowl.
Mix beets with 1st Tbsp of Sunflower Oil separately, so that beets coloring will not get on the other ingredients as much.
Mix together beets and the rest of ingredients with the 2nd Tbsp of Sunflower or Olive oil and 1 Tbsp of vinegar. If desired, add more sauerkraut or pickles to taste. Refrigerate until ready to use.

VINAIGRETTE / VINEGRET - RUSSIAN BEET & HERRING SALAD

Vinaigrette / Vinegret - Russian Beet & Herring Salad image

Make and share this Vinaigrette / Vinegret - Russian Beet & Herring Salad recipe from Food.com.

Provided by alanh

Categories Russian

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 beets
3 potatoes
2 carrots
1 onion
2 -3 pickles (I prefer the salted type)
2 herring fillets
50 g canned peas
2 tablespoons vegetable oil
100 g sauerkraut (optional)

Steps:

Boil the beets, potatoes & beets.
Slice the beets, potatoes, carrots.
Slice the onion.
cut up the pickles & herring into one inch pieces
mix all ingredients.
Can be stored for 4 days in the fridge.
Serve with a good pumpernickel bread.

Nutrition Facts : Calories 379, Fat 15.5, SaturatedFat 2.9, Cholesterol 55.2, Sodium 428.9, Carbohydrate 39.2, Fiber 6.4, Sugar 7.7, Protein 21.6

VINEGRET (RUSSIAN WINTER BEET AND SAUERKRAUT SALAD)

Vinegret (Russian Winter Beet and Sauerkraut Salad) image

This Russian salad dates from the early Soviet era, at a time when fresh vegetables were hard to come by, especially in the big cities, and they were often bad or rotten when they did reach the market. The name of the salad comes from the love of Russian nobility for the French language and the use of a traditional vinaigrette in the original salad.

Provided by Member 610488

Categories Potato

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 medium potatoes
2 medium carrots
1 (15 ounce) can beets, drained sliced
2 dill pickles
1/2 cup sauerkraut, rinsed drained
0.5 (15 ounce) can green peas or 0.5 (15 ounce) can kidney beans, drained
1/2 medium onion
1/4 cup fresh dill, chopped
2 tablespoons vegetable oil
salt & freshly ground black pepper, to taste

Steps:

The day before you serve the salad, cook potatoes and carrots together in a pot with enough unsalted water to cover them until done. Bring to a boil then turn down to a simmer.
Carrots should be done around 30 minutes and potatoes should be done around 40 minutes. The vegetables should be tender and easy to pierce with fork. Take each vegetable out of the pot and chill for 1 hour. Remove skin from potato and carrots.
When ready to make salad, chop beets, carrots, potatoes, and pickles into small cubes and mince the onion. Chop fresh dill.
In a large serving bowl, mix beets with 1 tbsp vegetable oil. Stir to coat well. Add carrots, potatoes, pickles, sauerkraut, green peas/beans, onion and dill. Add the remaining 1 tbsp of oil and mix well. Season with salt and plenty of black pepper. Chill overnight to allow flavors to mingle.

Nutrition Facts : Calories 258.2, Fat 7.5, SaturatedFat 1, Sodium 515.2, Carbohydrate 42.9, Fiber 9.2, Sugar 15.2, Protein 7.7

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