Prepare to tantalize your taste buds with a classic Russian dish that's not just a salad, but a celebration of flavors and colors! Vinegret is more than a simple side dish - it's a culinary masterpiece that brings together the earthy sweetness of beets, the hearty comfort of potatoes, and the tangy kick of sauerkraut. This traditional Russian recipe is a nutritional powerhouse that will transform your meal from ordinary to extraordinary, promising a burst of flavor in every colorful bite!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Russian
Serves: 4 servings
Ingredients
- 3 medium beets
- 2 medium potatoes
- 1 medium carrot
- 1 cup sauerkraut
- 1/2 cup peas
- 1 onion, finely chopped
- 3 tablespoons vegetable oil
- Salt to taste
- Pepper to taste
Instructions
- Wash the beets, potatoes, and carrot thoroughly under cold running water to remove any dirt or debris.
- Place the whole beets, potatoes, and carrot in a large pot of salted water. Ensure the vegetables are completely covered with water.
- Bring the water to a boil over high heat, then reduce to medium heat and simmer the vegetables until they are tender when pierced with a fork. This typically takes about 35-40 minutes.
- Once cooked, drain the vegetables and let them cool completely at room temperature. This cooling process is crucial for easy peeling and chopping.
- Peel the cooled beets, potatoes, and carrot using a sharp knife or peeler. Cut them into small, uniform cubes (approximately 1/2 inch in size).
- Finely chop the onion into small, uniform pieces.
- Drain the sauerkraut and pat it dry with paper towels to remove excess moisture.
- In a large mixing bowl, combine the cubed beets, potatoes, carrot, chopped onion, sauerkraut, and peas.
- Drizzle the vegetable oil over the mixed vegetables.
- Season with salt and pepper to taste, then gently mix all ingredients to ensure even distribution of oil and seasoning.
- For best flavor, cover the salad and refrigerate for 30 minutes to an hour before serving to allow the flavors to meld together.
- Before serving, give the salad a final gentle stir and adjust seasoning if needed.
Tips
- Choose fresh, firm vegetables for the best texture and flavor. Older vegetables can make your salad less crisp and vibrant.
- Don't rush the cooling process after boiling. Letting vegetables cool completely ensures easy peeling and prevents the salad from becoming mushy.
- Cut vegetables into uniform, small cubes (about 1/2 inch) for a consistent texture and professional presentation.
- Drain sauerkraut thoroughly to prevent the salad from becoming watery. Pat it dry with paper towels for best results.
- Allow the salad to rest in the refrigerator for at least 30 minutes before serving. This resting time lets the flavors meld and intensify.
- For a lighter version, you can substitute vegetable oil with olive oil for added health benefits.
- This salad tastes even better the next day, making it perfect for meal prep and gatherings!
Nutrition Facts
Calories: 247kcal
Carbohydrates: 36g
Protein: 5g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
