Vinegret - Traditional Russian Beetroot Salad - Global Storybook

Vinegret – Traditional Russian Beetroot Salad

Elena Morozova

Elena Morozova

Elena Morozova is the Local Contributing Writer at Global Storybook (Russia & Ireland).

Elena was born in Western Siberia, in a city called Omsk (on trans-Siberian line). She grew up in Russia, though she also spent the last 15 years living in Ireland. She’s a wife and a mum to a little boy, and she now lives in the UK.
Elena is happy to share stories from her motherland, Russia as well as from Ireland.
Elena Morozova

This delicious salad is a staple dish in Russia.  The name comes from a French word vinaigre meaning vinegar.  The Russian salad vinegret, however, is mainly made out of chilled boiled vegetables and pickles.  Some believe that an early 1920’s version included a hard-boiled, chopped egg and even bird meat.

The reason behind this salad’s popularity, especially in the colder months, is that a lot of the ingredients are cheap and widely available in the winter.  Though, it is also not uncommon to serve this salad in the Summer.  It is really simple to make, and one doesn’t need any special cooking skills.

Once the vegetables are boiled and chilled, it takes about 20 mins to make vinegret.  There are a lot of different versions of this recipe since many Russians continue experimenting with the ingredients.  However, the main elements such as beetroot, carrots, potatoes, and pickles are the basis of any vinegret salad.  It’s the sauerkraut and gherkins which give this salad its unique taste.

The Ingredients (for up to 4 servings):

  • 1 boiled beetroot
  • 1-2 boiled carrots
  • 2 large potatoes
  • 1 medium onion
  • 5-6 gherkins
  • 100g sauerkraut
  • 4 tablespoons of vegetable oil
  • 4-5 tablespoons of canned green peas
  • salt and pepper (optional)
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How to Make the Traditional Russian Vinegret:

Vinegret - Traditional Russian Beetroot Salad Recipe - Global Storybook1. Chop the vegetables into small cubes and place them into a large bowl.  Mix everything well and then add canned peas.

2. Pour a bit of vegetable oil and mix well again.  Season with salt and black pepper according to your taste.

This salad can be served as a first course, a side dish or as a lunch option with brown or rye bread.  Since a lot of ingredients are perishable, it is not recommended to store vinegret for an extended period.  Ideally, try to consume it within the first 24 hours.

Enjoy! Priyatnogo appetita!

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