Russian Vinaigrette

PHOTO by cook_inspire / Depositphotos
Russians’ favourite crimson appetizer

Originally born in France, vinaigrette was transformed into “vinegret” in Russia. While the dish’s name was slightly altered, its recipe has undergone significant changes and now includes boiled beetroot that gives the salad its deep, bright crimson colour.

This classical vinegret recipe is time-tested and has solidified its place in the culinary heritage of post-Soviet countries.

Russian Vinaigrette

Serves 4

Ingredients
beetroot2
potatoes3
pickles2
milk mushrooms50 g
white mushrooms50 g
green onionshandful
vinegar1 tbsp
oil50 ml
mustard1 tsp
sugar1 tsp
saltto taste
carrot1 piece
green peasto taste
Preparation45 minutes
1

Cut the beets, carrots and potatoes into cubes, then boil until well done.

2

Cut the pickled cucumbers into cubes

3

Slice all the mushrooms.

4

Prepare the sauce by whisking oil together with mustard and vinegar and adding salt and sugar. Mix the other ingredients, add the chopped green onion and smother with sauce.